Abstract
SummaryTomato plants were grown in rockwool slabs under glasshouse conditions at different salinities (3–9 mS cm–1) to improve the taste of tomato fruit without reducing their quality in other respects. NaCl or different combinations of major nutrients (comprising Na, K, Ca, Mg, Cl, NO3-N, P and SO4-S) were applied as salinity sources. Increased salinity in the root zone increased the concentrations of dry matter, sugars, titratable acid, vitamin C and total carotene in the tomato fruit, and were in all cases but one independent of salinity source. On a per-fruit basis, no differences in glucose or fructose were found whereas the content of tritratable acid and dry matter decreased with increased salinity. The fruit composition was slightly affected by fruit position within the truss. A trained sensory panel found that NaCl improved the sweetness of tomato fruit more than the other salinity sources. The sensory panel was not able to separate samples from the different treatments by sourness. Fruit firmness increased with increasing salinity but only for measurements on fruit with intact skin.
Abstract from the paper’s OpenAlex record, shown for indexing and research. Copyright remains with the authors or the publisher. Read at the source ↗
The text the model read, with the source record’s inline markup (italics, sub- and superscripts) rendered and its character entities decoded; quote offsets refer to the raw text.
Claims 10
Claim · model-written summary
Increased root zone salinity raised tomato fruit dry matter, sugars and titratable acid concentrations.
- Taxon
- tomato
Solanum lycopersicume0 - Treatment
- Increased salinity in the root zonee0
- Outcome
- concentrations of dry matter, sugars, titratable acide0
- Direction
- increasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Increased salinity in the root zone increased the concentrations of dry matter, sugars, titratable acid, vitamin C and total carotene in the tomato fruit”
Claim · model-written summary
Increased root zone salinity raised tomato fruit vitamin C and total carotene concentrations.
- Taxon
- tomatoSolanum lycopersicume0
- Treatment
- Increased salinity in the root zonee0
- Outcome
- vitamin C and total carotenee0
- Direction
- increasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Increased salinity in the root zone increased the concentrations of dry matter, sugars, titratable acid, vitamin C and total carotene in the tomato fruit”
Claim · model-written summary
The fruit concentration responses were independent of salinity source in all but one case.
- Taxon
- tomatoSolanum lycopersicumt0
- Outcome
- independent of salinity sourcee0
- Qualifier
- all cases but onee0
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”
Claim · model-written summary
Per fruit glucose and fructose did not differ with increasing salinity.
- Taxon
- tomatoSolanum lycopersicumt0
- Treatment
- salinitye1
- Outcome
- glucose or fructosee0
- Direction
- no differencese0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“On a per-fruit basis, no differences in glucose or fructose were found”
t0“tomatoes”
e1“increased salinity”
Claim · model-written summary
Per fruit titratable acid content decreased with increasing salinity.
- Taxon
- tomatoSolanum lycopersicumt0
- Treatment
- increased salinitye0
- Outcome
- content of tritratable acide0
- Direction
- decreasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the content of tritratable acid and dry matter decreased with increased salinity.”
t0“tomatoes”
Claim · model-written summary
Per fruit dry matter content decreased with increasing salinity.
- Taxon
- tomatoSolanum lycopersicumt0
- Treatment
- increased salinitye0
- Outcome
- dry mattere0
- Direction
- decreasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the content of tritratable acid and dry matter decreased with increased salinity.”
t0“tomatoes”
Claim · model-written summary
Fruit position within the truss slightly affected fruit composition.
- Taxon
- tomatoSolanum lycopersicumt0
- Organ / stage
- fruite0
- Outcome
- fruit compositione0
- Qualifier
- fruit position within the trusse0
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The fruit composition was slightly affected by fruit position within the truss.”
t0“tomatoes”
Claim · model-written summary
NaCl improved perceived tomato sweetness more than other salinity sources.
- Taxon
- tomatoSolanum lycopersicume0
- Treatment
- NaCle0
- Outcome
- sweetness of tomato fruite0
- Direction
- improvede0
- Comparator
- other salinity sourcese0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“NaCl improved the sweetness of tomato fruit more than the other salinity sources.”
Claim · model-written summary
The sensory panel could not distinguish sourness among salinity treatments.
- Taxon
- tomatoSolanum lycopersicumt0
- Treatment
- different treatmentse0
- Outcome
- sournesse0
- Direction
- not able to separatee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The sensory panel was not able to separate samples from the different treatments by sourness.”
t0“tomatoes”
Claim · model-written summary
Fruit firmness increased with salinity when measured on fruit with intact skin.
- Taxon
- tomatoSolanum lycopersicumt0
- Treatment
- increasing salinitye0
- Outcome
- Fruit firmnesse0
- Direction
- increasede0
- Qualifier
- fruit with intact skine0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Fruit firmness increased with increasing salinity but only for measurements on fruit with intact skin.”
t0“tomatoes”
The same questions in other papers
sodium chloride · organism · Solanum lycopersicum (tomato)Positive and negative results
1 paper in the same direction as this paper · 1 in the opposite direction
- negative
- positive
salinity · quality: postharvest · Solanum lycopersicum (tomato)Results differ
6 papers in the same direction as this paper · 22 in the opposite direction
- negative
- negative
- negative
25 papers more in this group
See all 29 papers →salinity · quality: phytochemicals · Solanum lycopersicum (tomato)Results differ
24 papers in the same direction as this paper · 8 in the opposite direction
- positive
- positive
- positive
29 papers more in this group
See all 33 papers →salinity · molecular: metabolites · Solanum lycopersicum (tomato)Positive and negative results
49 papers in the same direction as this paper · 32 in the opposite direction
- positive
- positive
- positive
78 papers more in this group
See all 82 papers →salinity · growth · Solanum lycopersicum (tomato)Positive and negative results
38 papers in the same direction as this paper · 261 in the opposite direction
- negative
- negative
- negative
296 papers more in this group
See all 300 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.