Effect of Salinity and Sodicity on Vegetable Production and Remedial Measures: A Review

The word salinity comes from the Latin word salinium which means "salt cellar" and it means "position or quality of being". Sodicity indicates the amount of sodium converted to calcium and magnesium in soil. High sodicity suppresses plant growth due to sodium toxicity and nutrient imbalance in plants, as well as low availability of mineral nutrients in the soil. Salt stress is the cause of the slow growth and growth of plants and leads to changes in yield and quality in a variety of crops. Plants provide a complex response to salt and changes in the morphology, physiology and metabolism of plants are observed. The effect of salt on various vegetable plants namely beetroot, cabbage, capsicum, kabuli chana, coriander, fenugreek, lettuce, onion, tomato, potato was reviewed. Salinity was adversely damaged as a result of salinity: Seed formation, survival percent, phonological attribute, growth and yield, its components, dry and fresh weight were affected. Photosynthesis and respiratory rates of plants were reduced. Salinity reduced total carbohydrate, fatty acid, and protein content but notably increased amino acid levels. The growth of asparagus and tomatoes was more concentrated in sodic soils than saline soils, indicating that asparagus and tomatoes are sensitive to sodicity. Beans also die in sodic soils, indicating that the beans are very sensitive to sodicity. The negative effects of alkaline water on the addition of gypsum and FYM have shown a significant increase in plant growth and yield limits.