Abstract
Tomatoes are globally renowned for their nutritional value and culinary versatility. However, environmental stresses, particularly salinity, present significant challenges to tomato production, impacting both yield and fruit quality. In light of these challenges, this study investigates the effect of salinity on yield and fruit quality of a local cultivar tomato named ‘Pisanello’ in a closed soilless rockwool cultivation system. Total yield, fruit size, and number were investigated in both control (10 mM of NaCl) and salinity-treated plants (salinity 1 (S1)~30 mM of NaCl and salinity 2 (S2)~60 mM of NaCl), alongside various physicochemical parameters in fully ripened tomato fruits. The results indicated a decrease in crop production with rising sodium chloride concentration in the nutrient solution (25% and 41% for S1 and S2 treatment, respectively). Conversely, salinity-treated fruits exhibited an increase in total phenolic content of +21.9% in S1 and +36.7% in S2 and in antioxidant capacity (+33.5% and +34.7%, for the S1 and S2 treatments, respectively). Salinity treatments registered in general higher quality parameters such as titratable acidity (+8.9 for S1 and +16.5% for S2), total soluble solids (+18.5% for S1 and +43.0% for S2) and fruit firmness (+30.7% for S1 and +60.3% for S2) in comparison with control tomato fruits. Sensory profile analysis further validated the preference for fresh consumption of tomato fruits grown with saline water. These findings suggests that salinity stress can enhance the nutritional quality and taste of the Pisanello tomato. Further investigation could explore the optimal NaCl concentration to balance tomato production and nutritional quality.
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Claims 13
Claim · model-written summary
S1 salinity lowered tomato production by 25%.
- Taxon
- tomato
Solanum lycopersicumt0 - Treatment
- salinity 1 (S1)~30 mM of NaCle1
- Outcome
- crop productione0
- Direction
- decreasee0
- Value
- 25%e0
- Comparator
- control (10 mM of NaCl)e2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“a decrease in crop production with rising sodium chloride concentration in the nutrient solution (25% and 41% for S1 and S2 treatment, respectively)”
e1“salinity 1 (S1)~30 mM of NaCl”
e2“control (10 mM of NaCl)”
t0“tomato (Solanum lycopersicum L.)”
Claim · model-written summary
S2 salinity lowered tomato production by 41%.
- Taxon
- tomatoSolanum lycopersicumt0
- Treatment
- salinity 2 (S2)~60 mM of NaCle1
- Outcome
- crop productione0
- Direction
- decreasee0
- Value
- 41%e0
- Comparator
- control (10 mM of NaCl)e2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“a decrease in crop production with rising sodium chloride concentration in the nutrient solution (25% and 41% for S1 and S2 treatment, respectively)”
e1“salinity 2 (S2)~60 mM of NaCl”
e2“control (10 mM of NaCl)”
t0“tomato (Solanum lycopersicum L.)”
Claim · model-written summary
S1 increased fruit total phenolic content by 21.9%.
- Taxon
- tomatoSolanum lycopersicumt0
- Treatment
- salinity 1 (S1)~30 mM of NaCle1
- Outcome
- total phenolic contente0
- Direction
- increasee0
- Value
- +21.9%e0
- Comparator
- control (10 mM of NaCl)e2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“salinity-treated fruits exhibited an increase in total phenolic content of +21.9% in S1 and +36.7% in S2”
e1“salinity 1 (S1)~30 mM of NaCl”
e2“control (10 mM of NaCl)”
t0“tomato (Solanum lycopersicum L.)”
Claim · model-written summary
S2 increased fruit total phenolic content by 36.7%.
- Taxon
- tomatoSolanum lycopersicumt0
- Treatment
- salinity 2 (S2)~60 mM of NaCle1
- Outcome
- total phenolic contente0
- Direction
- increasee0
- Value
- +36.7%e0
- Comparator
- control (10 mM of NaCl)e2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“salinity-treated fruits exhibited an increase in total phenolic content of +21.9% in S1 and +36.7% in S2”
e1“salinity 2 (S2)~60 mM of NaCl”
e2“control (10 mM of NaCl)”
t0“tomato (Solanum lycopersicum L.)”
Claim · model-written summary
S1 increased antioxidant capacity by 33.5%.
- Taxon
- tomatoSolanum lycopersicumt0
- Treatment
- salinity 1 (S1)~30 mM of NaCle1
- Outcome
- antioxidant capacitye0
- Direction
- increaseinferrede0
- Value
- +33.5%e0
- Comparator
- control (10 mM of NaCl)e2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“antioxidant capacity (+33.5% and +34.7%, for the S1 and S2 treatments, respectively)”
e1“salinity 1 (S1)~30 mM of NaCl”
e2“control (10 mM of NaCl)”
t0“tomato (Solanum lycopersicum L.)”
Claim · model-written summary
S2 increased antioxidant capacity by 34.7%.
- Taxon
- tomatoSolanum lycopersicumt0
- Treatment
- salinity 2 (S2)~60 mM of NaCle1
- Outcome
- antioxidant capacitye0
- Direction
- increaseinferrede0
- Value
- +34.7%e0
- Comparator
- control (10 mM of NaCl)e2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“antioxidant capacity (+33.5% and +34.7%, for the S1 and S2 treatments, respectively)”
e1“salinity 2 (S2)~60 mM of NaCl”
e2“control (10 mM of NaCl)”
t0“tomato (Solanum lycopersicum L.)”
Claim · model-written summary
S1 increased titratable acidity by the reported value of +8.9.
- Taxon
- tomatoSolanum lycopersicumt0
- Treatment
- salinity 1 (S1)~30 mM of NaCle1
- Outcome
- titratable aciditye0
- Direction
- increaseinferrede0
- Value
- +8.9e0
- Comparator
- control (10 mM of NaCl)e2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“titratable acidity (+8.9 for S1 and +16.5% for S2)”
e1“salinity 1 (S1)~30 mM of NaCl”
e2“control (10 mM of NaCl)”
t0“tomato (Solanum lycopersicum L.)”
Claim · model-written summary
S2 increased titratable acidity by 16.5%.
- Taxon
- tomatoSolanum lycopersicumt0
- Treatment
- salinity 2 (S2)~60 mM of NaCle1
- Outcome
- titratable aciditye0
- Direction
- increaseinferrede0
- Value
- +16.5%e0
- Comparator
- control (10 mM of NaCl)e2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“titratable acidity (+8.9 for S1 and +16.5% for S2)”
e1“salinity 2 (S2)~60 mM of NaCl”
e2“control (10 mM of NaCl)”
t0“tomato (Solanum lycopersicum L.)”
Claim · model-written summary
S1 increased total soluble solids by 18.5%.
- Taxon
- tomatoSolanum lycopersicumt0
- Treatment
- salinity 1 (S1)~30 mM of NaCle1
- Outcome
- total soluble solidse0
- Direction
- increaseinferrede0
- Value
- +18.5%e0
- Comparator
- control (10 mM of NaCl)e2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“total soluble solids (+18.5% for S1 and +43.0% for S2)”
e1“salinity 1 (S1)~30 mM of NaCl”
e2“control (10 mM of NaCl)”
t0“tomato (Solanum lycopersicum L.)”
Claim · model-written summary
S2 increased total soluble solids by 43.0%.
- Taxon
- tomatoSolanum lycopersicumt0
- Treatment
- salinity 2 (S2)~60 mM of NaCle1
- Outcome
- total soluble solidse0
- Direction
- increaseinferrede0
- Value
- +43.0%e0
- Comparator
- control (10 mM of NaCl)e2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“total soluble solids (+18.5% for S1 and +43.0% for S2)”
e1“salinity 2 (S2)~60 mM of NaCl”
e2“control (10 mM of NaCl)”
t0“tomato (Solanum lycopersicum L.)”
Claim · model-written summary
S1 increased fruit firmness by 30.7%.
- Taxon
- tomatoSolanum lycopersicumt0
- Treatment
- salinity 1 (S1)~30 mM of NaCle1
- Outcome
- fruit firmnesse0
- Direction
- increaseinferrede0
- Value
- +30.7%e0
- Comparator
- control (10 mM of NaCl)e2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“fruit firmness (+30.7% for S1 and +60.3% for S2)”
e1“salinity 1 (S1)~30 mM of NaCl”
e2“control (10 mM of NaCl)”
t0“tomato (Solanum lycopersicum L.)”
Claim · model-written summary
S2 increased fruit firmness by 60.3%.
- Taxon
- tomatoSolanum lycopersicumt0
- Treatment
- salinity 2 (S2)~60 mM of NaCle1
- Outcome
- fruit firmnesse0
- Direction
- increaseinferrede0
- Value
- +60.3%e0
- Comparator
- control (10 mM of NaCl)e2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“fruit firmness (+30.7% for S1 and +60.3% for S2)”
e1“salinity 2 (S2)~60 mM of NaCl”
e2“control (10 mM of NaCl)”
t0“tomato (Solanum lycopersicum L.)”
Claim · model-written summary
Sensory analysis indicated a preference for fresh consumption of tomatoes grown with saline water.
- Taxon
- tomatoSolanum lycopersicume0
- Outcome
- preference for fresh consumptione0
- Qualifier
- grown with saline watere0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Sensory profile analysis further validated the preference for fresh consumption of tomato fruits grown with saline water”
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