The physiological and agricultural aspects of high temperature resistance in tomato

This study was conducted for the areas with high temperature problems and for the purpose of determining high temperature tolerant tomato genotypes. First year, 131 tomato genotypes were used. Second year, 20 genotypes from the first year experiments with endurance to higher temperature, also 2 sensitive and 2 control cultivars (F1 Hazera 5656 and H2274) were used. During two year studies, two testing experiments in each year were established in 2 different periods in the summers ; control and high temperature stress experiments. First year experiments, 0-5 scale evaluation, shoot fresh and dried weights, leaf temperature, leaf area index (LAI), total fruit weight, average fruit weight measurements were done. Second year experiments: 0-5 scale evaluation of visual damage of high temperature stress on plant, leaf stomatal conductance, membrane damage on leaf cells, leaf water potential, leaf osmotic potential, leaf temperature, leaf area index, shoot fresh and dried weights, K and Ca concentrations in leaf and fruit, pollen viability test, pollen production amount in one anther, pollen germination test, fruit set, total fruit yield, total fruit number, average weight of fruit, average height of fruit, fruit set ratio, seed number, average diameter of fruit, fruit volume, brix in fruit, total titratable acidity in fruit, vitamin C in fruit, pH and EC in fruit, water use efficiency were investigated. Practice of high temperature stress on cultivated 24 tomato genotype were calculated according to the changes of the above-mentioned parameter controls and carried out via these changes weighted rating method was applied. According to this weighted rating, tomato genotypes were sorted from highest to lowest in tolerance to high temperature stress. The results of the study the resistant tomato genotypes were obtained for breeding studies. The most important physiological parameters were determined for the screening to high temperature stress in tomato.