Claim · model-written summary
The fruit concentration responses were independent of salinity source in all but one case.
- Taxon
- tomato
Solanum lycopersicumt0 - Outcome
- independent of salinity sourcee0
- Qualifier
- all cases but onee0
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleTreatmentComparatorSettingDirectionValue
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“were in all cases but one independent of salinity source.”
t0“tomatoes”
Title
Composition and taste of tomatoes as affected by increased salinity and different salinity sources
Karen K. Petersen; J. Willumsen; K. Kaack The Journal of Horticultural Science and Biotechnology 1998. doi:10.1080/14620316.1998.11510966
Other claims from this paper (9)
- Intervention effect Increased root zone salinity raised tomato fruit dry matter, sugars and titratable acid concentrations.
- Intervention effect Increased root zone salinity raised tomato fruit vitamin C and total carotene concentrations.
- Intervention effect Per fruit glucose and fructose did not differ with increasing salinity.
- Intervention effect Per fruit titratable acid content decreased with increasing salinity.
- Intervention effect Per fruit dry matter content decreased with increasing salinity.
- Association Fruit position within the truss slightly affected fruit composition.
- Intervention effect NaCl improved perceived tomato sweetness more than other salinity sources.
- Intervention effect The sensory panel could not distinguish sourness among salinity treatments.
- Intervention effect Fruit firmness increased with salinity when measured on fruit with intact skin.