Fruit quality of red raspberry as affected by salinity.

摘要

The effect of increasing concentrations of NaCl in nutrient solution on the antioxidant capacity and other fruit quality attributes of raspberry (Rubus idaeus L.) was investigated. The plants were grown in perlite under protected cultivation and at pink fruit stage were supplied with Hoagland nutrient solution supplemented with 0, 10, 20, 30 and 60 mM NaCl for a period of 10 days, following another 10 d without the addition of NaCl. During application of NaCl, the antioxidant capacity, vitamin C content, total phenolics, soluble solids concentration, titratable acidity and dry matter content of fruits increased but the increase was not proportional to the salt concentration in the solution. During the post-application period these characteristics were reduced to the level measured in the non-salinized plants except for ascorbic acid content and total phenolics, which remained at significantly higher levels. Also antioxidant capacity was only reduced at the end of the post application period. The anthocyanin content was not influenced by the salinity treatments. Results suggest that salinity, especially at low levels, may enhance the production of antioxidant substances in raspberry fruits and therefore their potential health benefits.