Articles
Soilless cultivation of strawberry (Fragaria sp. ‘Holibrite’) with salt stress treatments in a tropical environment for improving fruit quality
Article number
1273_26
Pages
191 – 198
Language
English
Abstract
Consumers in Indonesia are still not satisfied with fresh strawberry (Fragaria sp. ‘Holibrite’) fruits in the market.
To increase consumer satisfaction, we tried to apply the salt stress treatment method in strawberry production.
Plants were cultivated in soilless media (vermiculite and perlite) and in soil in the valley of Ketep, Sawangan, Magelang, Central Java, Indonesia.
Standard nutrient solution having 2 mS cm‑1 EC was applied to the plants both in soilless medium and soil.
Higher EC levels (4 and 6 mS cm‑1) of nutrient solution were also tested in soilless cultivation.
Sodium chloride (NaCl) was used to increase EC. Quality parameters of fresh strawberry including weight, size, texture of skin and flesh, color of skin, water content, soluble solid contents, titratable acidity and ascorbic acid content were measured.
Sensory evaluation was also made.
Higher salt stress treatments in soilless cultivation gave rise to decrease in weight and size of the strawberry fruits compared with soil culture.
Texture of the skin and flesh of the strawberry tended to be hard in the soilless condition, but there was no significant difference between the highest salt stress condition and control.
Color of strawberry fruits from the soilless culture were not significantly different with the control, however increasing salt stress condition increased red color of the strawberry skin.
Soilless cultivation with salt stress treatments increased water content, soluble solid contents, titratable acidity and ascorbic acid content of the fruits.
It was concluded that soilless culture can increase quality of strawberry fruits and consumers’ preference.
To increase consumer satisfaction, we tried to apply the salt stress treatment method in strawberry production.
Plants were cultivated in soilless media (vermiculite and perlite) and in soil in the valley of Ketep, Sawangan, Magelang, Central Java, Indonesia.
Standard nutrient solution having 2 mS cm‑1 EC was applied to the plants both in soilless medium and soil.
Higher EC levels (4 and 6 mS cm‑1) of nutrient solution were also tested in soilless cultivation.
Sodium chloride (NaCl) was used to increase EC. Quality parameters of fresh strawberry including weight, size, texture of skin and flesh, color of skin, water content, soluble solid contents, titratable acidity and ascorbic acid content were measured.
Sensory evaluation was also made.
Higher salt stress treatments in soilless cultivation gave rise to decrease in weight and size of the strawberry fruits compared with soil culture.
Texture of the skin and flesh of the strawberry tended to be hard in the soilless condition, but there was no significant difference between the highest salt stress condition and control.
Color of strawberry fruits from the soilless culture were not significantly different with the control, however increasing salt stress condition increased red color of the strawberry skin.
Soilless cultivation with salt stress treatments increased water content, soluble solid contents, titratable acidity and ascorbic acid content of the fruits.
It was concluded that soilless culture can increase quality of strawberry fruits and consumers’ preference.
Authors
M.A.F. Falah, D.R.S. Brigita, P. Okky, E.K. Novita, K. Nafis
Keywords
quality, salt stress, sensory analysis, soilless culture, strawberry, tropical environment
Groups involved
- Division Greenhouse and Indoor Production Horticulture
- Working Group Hydroponics and Aquaponics
- Working Group Growing Media
- Working Group Substrate Analysis
- Commission Agroecology and Organic Farming Systems
- Division Vegetables, Roots and Tubers
- Working Group Crop Establishment, Seed and Transplant Technology
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