Effect of sea water on biochemical properties of fruit of tomato (Lycopersicon esculentum Mill.) genotypes differing for ethylene production
2007
Incerti, Annalisa | Navari-Izzo, Flavia | Pardossi, Alberto | Mensuali, Anna | Izzo, Riccardo
BACKGROUND: Three near-isogenic lines of cv. Gimar differing in ethylene production were used to evaluate the influence of salinity on fruit quality. Plants were grown in rockwool culture and were irrigated with nutrient solution with electrical conductivities (ECs) of 3 and 8 mS cm⁻¹, which corresponded to 0 and 10% of sea water. For fruits picked at 'red-turning' and 'red-ripe' stages physico-chemical parameters, ethylene, ascorbate and organic acid content, and cell reductive power were analysed.RESULTS: The same response was observed in all genotypes: the higher salinity growth solution increased dry matter content, total soluble solids (TSS) and titratable acidity but reduced crop yield. Ascorbic acid and also organic acid contents showed a greater accumulation with ripening in the mutant genotypes: this might be due to a slowing of ripening. Our data confirm the lack of any relationship between the larger accumulation of TSS and ethylene production in the fruits of salt-treated plants.CONCLUSION: These findings suggest that although salinity (10% sea water) reduces fruit yield, it does not have a negative effect on quality. So, it seems possible that controlled use of diluted sea water, combined with suitable tomato genotypes might represent a valid alternative to fresh irrigation water.
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