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Tomatoes and salt water

Posted by trainmac 6 (My Page) on
Wed, May 9, 12 at 0:26

I have read about using diluted sat water to irrigate tomato plants to increase antioxidants and to make for a tastier tomato.

Any truth to this?

If so exactly what is the procedure? When do I do it? Do I do it once? When? If using seaawater what is the mix (10%)? Do I only do it during fruiting? Am I applying it once or am I actually irrigating with it? Is it really worth the effort?

What I have read so far online has not gone into any detail.

Thanks for any advice.

Follow-Up Postings:

RE: Tomatoes and salt water

Geez ,you read about it,please enlighten all of us.
Where did you read this.?Any truth to this? I have questions .

RE: Tomatoes and salt water


Trainmac, find the current thread about looking for strong, tart flavored tomatoes, and partway through HReynolds357 mentions using salt to increase the tartness of any tomato. I've never heard of this or tried it, but at least there is someone here who has tried something similar to what you are asking. Cheers!

RE: Tomatoes and salt water

I'd be very skeptical about anything that adds sodium to water, as most plants abhor it. This is why you don't use softened water to water plants. Sodium blocks uptake of other nutrients.

RE: Tomatoes and salt water

Link below is to all kinds of info on it - everything anyone could possibly want to know about it and then some. Note what is used is diluted sea water in the studies done (which also just happens to be nutrient rich). Got access to sea water? Otherwise do so at your own risk.


Here is a link that might be useful: Salt water irrigation yields

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