Salinity can affect the quality of vegetable crops in many ways. First it reduces the water flow to the fruit resulting in reduction in size. second it affects the absorption of some nutrients such as calcium resulting in some physiological diseases such as blossom end rot in crops like tomato, sweet pepper. salinity may also reduce the content of chlorophyll resulting in yellowish of green vegetables. on the other hand salinity may increase some quality parameters such as TSS and taste of the fruits such as tomato because of reduction in water content in the fruits.
Salinity affects plant during seeding due to proliferation of nitrogen. This decrease yield and protein accumulation.
Salinity effects negative on photosynthesis apparatus operation. Finally, decrease yield and production.
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