Articles
FRUIT QUALITY CHARACTERISTICS OF TOMATOES AT DIFFERENT EC VALUES IN A SIMPLIFIED RECIRCULATING SOILLESS SYSTEM
Article number
747_57
Pages
457 – 463
Language
English
Abstract
Irrigation with saline water affects tomato fruit quality.
While single fruit weight significantly decreased with salinity, inner quality characterised by taste and health-promoting compounds can be improved.
For a detailed description of this relationship the influence of four different salt levels (EC 3, 6.5, 10 and 13.5) on tomatoes grown in a simplified recirculating soilless system was investigated.
Rising salinity levels in the nutrient solution significantly increased lycopene, phenols and vitamin E with EC-values above 6.5. β-carotene and the antioxidative capacity of phenols and carotenoids were significantly enhanced in EC 10 and 13.5 compared to the control with EC 3. Additionally, EC values higher EC 3 caused an increase of total soluble solids and organic acids, parameters determining the taste of tomatoes.
As all desirable characteristics in the fresh produced tomato increased when exposed to salinity, salt stress itself constitutes an alternative method of quality improvement.
A higher inner quality, becoming more and more important for the market and the consumer, can compensate for the decrease of single fruit weight and so a loss of yield inevitably appearing under salinity.
While single fruit weight significantly decreased with salinity, inner quality characterised by taste and health-promoting compounds can be improved.
For a detailed description of this relationship the influence of four different salt levels (EC 3, 6.5, 10 and 13.5) on tomatoes grown in a simplified recirculating soilless system was investigated.
Rising salinity levels in the nutrient solution significantly increased lycopene, phenols and vitamin E with EC-values above 6.5. β-carotene and the antioxidative capacity of phenols and carotenoids were significantly enhanced in EC 10 and 13.5 compared to the control with EC 3. Additionally, EC values higher EC 3 caused an increase of total soluble solids and organic acids, parameters determining the taste of tomatoes.
As all desirable characteristics in the fresh produced tomato increased when exposed to salinity, salt stress itself constitutes an alternative method of quality improvement.
A higher inner quality, becoming more and more important for the market and the consumer, can compensate for the decrease of single fruit weight and so a loss of yield inevitably appearing under salinity.
Authors
S. Krauß, W.H. Schnitzler, J. Graßmann, M. Woitke
Keywords
Lycopersicon esculentum Mill., cv. ‘Durinta’, salinity, NaCl, Brix°, phenols, carotenoids, antioxidative capacity
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