Salinity effects on some postharvest quality factors in a commercial tomato hybrid

Abstract

SummaryThe commercial F1 tomato hybrid (Lycopersicon esculentum L. Mill) cv. Radja (GC-793) was cultivated with low (control), moderate (70 mM NaCl) and high (140 raM) salinities under greenhouse conditions for 14 weeks. The effects of different salinity levels on fruit weight and major chemical components determining fruit quality were assessed. Red ripe fruits were harvested to determine fruit weight, size and composition. The water content and mineral composition were determined in whole fruits; the carbohydrate, organic acid and soluble protein contents were analyzed in pericarp tissue. Moderate salinity reduced the fresh and dry fruit weights by only 10 and 13%, respectively, while high salinity reduced them by 40 and 33% compared with control fruits. The water content was not significantly affected by salinity. Thus, fruit weight does not seem to be limited by the water supply under these conditions. The amount of Na+ significantly increased only at high salinity, while Ca2+ and Mg2+ contents were n...