J
J.W. van Hoorn
Researcher at Wageningen University and Research Centre
Publications - 30
Citations - 2138
J.W. van Hoorn is an academic researcher from Wageningen University and Research Centre. The author has contributed to research in topics: Soil salinity & Salinity. The author has an hindex of 22, co-authored 30 publications receiving 1991 citations.
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Salinity effect on crop development and yield, analysis of salt tolerance according to several classification methods
TL;DR: It is found that the flowering period is a sensitive period for grain and fruit formation and the sensitive crops are all of indeterminate flowering, their longer flowering period could be a cause of their greater sensitivity.
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Salt tolerance classification of crops according to soil salinity and to water stress day index
TL;DR: The observations of a long-term experiment on the use of saline water were used to compare the crop tolerance to salinity, and maize, sunflower and potato were included in the same salt tolerant group as sugarbeet and durum wheat.
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Osmotic adjustment of sugar beets in response to soil salinity and its influence on stomatal conductance, growth and yield
TL;DR: In this paper, sugar beets were grown in tanks filled with loam and clay, and were irrigated with waters of three different levels of salinity, and osmotic adjustment was determined by analyzing the pressure-volume curves at three growth stages.
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Effect of salinity on yield and nitrogen uptake of four grain legumes and on biological nitrogen contribution from the soil
TL;DR: In this article, a tank experiment was conducted to evaluate the effect of salinity on crop yield, crop total nitrogen uptake, and the biological contribution of the soil from nitrogen fixation and transformation of organic nitrogen.
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Durum wheat and barley productivity in saline-drought environments.
TL;DR: Drought affected the plant water status of both species during the ear formation and flowering stages and reduced the grain and straw yields, on average, at the same rate for all salinity levels.