The effects of NaCl addition and macronutrient concentration on fruit quality and flavor volatiles of greenhouse tomatoes.

摘要

The influence of electrical conductivity (EC) and macronutrient strength on fruit quality and flavour volatiles was examined in cv. Dombito. The EC of the nutrient solution was increased from 2 mS/cm to 4, 6, and 10 mS/cm by adding NaCl to a standard nutrient solution. Increasing the EC increased soluble solids and titratable acidity of tomato fruits, but had no effect on flavour volatiles. The macronutrient strength of a standard nutrient solution was reduced to half or to a tenth for a period of8 months. This decreased soluble solids, titratable acidity, and ascorbic acid, but did not affect the flavour volatiles. In a subsequent experiment, reducing the macronutrients to quarter strength for 8 months and terminating top-up of nutrient supply for 8 days did not affect levels of sugars, acidity, pH, and EC in tomato fruits. The influence of nutrient solution on tomato flavour components and flavour volatiles is discussed in reference to nutrient EC and macronutrient strength.