Abstract
ABSTRACT This study was conducted to investigate the effects of nutrient and salinity concentrations on the quality of deepflow technique hydroponic system cultivated cherry tomatoes (Lycopersicon esculentum Mill ‘Unicorn’). The conditions were: (1) control (NS-1 × nutrient Solution, Electrical Conductivity – EC: 2.5 mS∙cm–1); (2) 2 × NS (2 × NS-Double NS, EC: 5 mS∙cm–1); (3) NS + 4.23 mM NaCl (NaCl-Sodium Chloride, EC: 5 mS∙cm–1); and (4) NS + 13.70 mM Sea Water – SW (EC: 7.5 mS∙cm–1). NS + 13.70 mM SW treatment showed the lowest fresh weight loss. Visual quality as well as shelf life was the longest in NS (1 × nutrient solution) treated tomato fruits. The longest shelf life at 5 °C, 11 °C, and 24 °C were 21, 16, and 8 days, respectively, in NS (1 × nutrient solution) treated tomato fruits. The highest firmness was recorded in NS (1 × nutrient solution) treated tomato fruits, which was retained after storage. Moreover, NS + 13.70 mM SW treatment increased the cherry tomato fruit’s quality, especially soluble solids and sugar contents. These results indicate that salinity concentration has effect the soluble solids and sugar of cherry tomato fruits. In addition, nutrient concentration influenced the shelf life and firmness of cherry tomato fruits.
Highlights
Salinity treatment of tomato cultivation is taking place in Korea and Japan for enhancing soluble solids
Yield reduction occurred in the flowering and fruiting stages of salinity-treated tomato fruits, due to reduction of fruit number in lieu of fruits size, but salinity increased fruit quality that depends on developmental stage and application time (Zhang et al 2017)
The nutrients were supplied in deep-flow technique (DFT) system that included PVC trays, which were 4 m long, 0.15 m wide and 0.20 m deep and regulated by an electric pump set at a rate of 60 L∙min−1
Summary
Salinity treatment of tomato cultivation is taking place in Korea and Japan for enhancing soluble solids. Salinity influenced size and number of marketable fruits, but increased fruit quality by increasing total soluble solids (TSS) and sugar content (Del Amor et al 2001). Regardless of the salinization time treatments, tomato fruits of salt-treated plants showed significant upturns in concentration of sugars, total soluble solids and total acid content, since fruit pH decreased (Del Amor et al 2001). This study was conducted to demonstrate the performance of nutrient and salinity concentrations on quality of deep-flow cultivated cherry tomato ‘Unicorn’ in different storage temperatures (5 °C, 11 °C, and 24 °C)
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
