The researchers studied how different amounts of salt affect the growth of tomato seeds. They used different concentrations of salt to see how it impacted seed germination and the leaves' antioxidant levels. They found that higher salt levels delayed and reduced seed germination. However, a small amount of salt (3 mM) actually increased germination percentage and seed vigor. The length of the roots and shoots of the seedlings varied under salt treatment, with some lengths increasing and others decreasing. Overall, higher salt concentrations led to lower root dry weight but did not significantly affect shoot dry weight.