ISHS Acta Horticulturae 379: International Symposium on Quality of Fruit and Vegetables: Influence of Pre- and Post- Harvest Factors and Technology
SALINITY EFFECTS ON FRUIT QUALITY OF CUCUMBER AND EGG-PLANT |
| Author: | K.S. Chartzoulakis |
| Abstract:
The effects of NaCl salinity over a range of 0–150 mM on fruit quality of two greenhouse crops, cucumber and egg-plant, were studied. Increasing the salinity over 10 mM significantly reduced the fruit yield and the number of fruits per plant for both crops. The fruit size was also reduced, so the fruit quality expressed as fruit size was lower. Fruits from cucumber exposed to salinity had higher values for chloride, sodium and soluble solids than their controls. Thus, salinized fruits scored higher in taste, but although this advantage of better taste may achieve higher prices, it could not compensate for the yield decrement. Egg-plant fruits from plants subjected to salinity did not significantly differ in potassium from the controls, although sodium and chloride values were higher. However, since egg-plant is not consumed raw, yield reduction was the prevailing effect of salinity. | |
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