SALINITY EFFECTS ON STRAWBERRY PLANTS GROWN IN ROCKWOOL .2. FRUIT-QUALITY

Fruit development and quality in strawberry cv. Rapella were influenced by salinity (+NaCl) treatments applied to the roots of plants growing in rockwool under heated glasshouse conditions. As salinity increased from 2.5 to 8.5 mS cm-1, fruit yield decreased. Analysis of the fruit showed that the reduction in yield was due to reduced water content, reflected by increasing dry matter percentage (8.32% at 2.5 to 9.78% at 8.5 mS cm-1). The concentration of reducing sugars and acids remained the same on a dry-weight basis after salinity treatment but, on a fresh weight basis, the decreasing water content increased their relative concentrations. Salinity levels had no significant effect on instrumental texture and colour measurements. Sensory evaluation of the colour, texture and flavour of strawberries showed significant differences in colour and flavour but no difference in texture.