Tomato fruit quality in relation to the content of sodium chloride in the nutrient solution

It is well known that salt stress negatively influences yield level of tomato, but has also a positive effect in improving flavor. However, there are only few findings concerning the effect of salt stress on other fruit qualitative characteristics which can also influence consumer acceptance (e.g. health properties, firmness, etc.). The effects of a range of nutrient solution conductivities on tomato fruit quality was studied. For this purpose plants were grown in open soilless system adopting nutrient solution with five concentration of sodium chloride; the corresponding EC levels were: 2.7, 4.5, 6.0, 7.5, 8.6 dS m-1. Under Mediterranean climate, the extending of yield reduction, soluble solid and dry matter content increase. Salty water did not negatively affect nutritional properties of fruits such as carotenoid content and antioxidant activity. Salinity of irrigation water significantly influences mesocarp color, cuticle thickness and fruit firmness