The Effect of Different Salinity Levels on the Yield and Some Quality Parameters of Garlic (Allium sativum L.)

In this study, the effect of different salinity levels (1.60, 2.87, 4.14, 5.41, 6.68 and 7.95 dS m^-1) on Balıkesir garlic was evaluated by the determination of yield and quality parameters such as total dry matter, total soluble solids, total sugar, total acid, vitamin C and protein. The experiment was conducted incompletely randomized design with six replicates under greenhouse conditions. The results revealed that different treatments of salinity had statistically considerable effects on the bulb yield and quality. The values of the bulb yield, total sugar and acid contents were increased up to2.87 dS m^-1 while the soluble solids and protein gave the highest values at 4.14 dS m^-1. Furthermore, their values were decreased with increasing salinity of above mentioned levels. Similarly, the amount of total dry matter was unaffected by soil salinity up to 4.14 dS m^-1, but decreased significantly after this level. Increasing salt concentrations also decreased the values of vitamin C. The results of this study revealed that, considering the yield and quality, garlic can be grown satisfactorily under the condition of soil salinity up to 4.14 dS m^-1.