Effect of different salinity levels applied during the generative stage on quality of greenhouse-grown strawberries in Almeria, Spain

The goal of the present study was to evaluate yield and fruit quality of two strawberry cultivars grown in a greenhouse on semi-closed soilless culture, irrigated with four different salinity levels. The experiment was carried out in Almería, Spain, and was set as a 4×2 factorial design with 3 replicates. The treatments consisted of four different salinity levels on the nutrient solution applied during the generative stage in two different cultivars, 'Primoris' and 'Albion'. Fruits were harvested from December through May, and pH, total soluble solids (°Brix), dry matter, weight, firmness, titratable acidity, ascorbic acid, carotenoids and total phenolic compounds were analyzed. In both cultivars, the salinity increased fruit dry matter, total soluble solids content and titratable acidity. There were no significant differences among the salinity levels on fruit yield and concentration of phenolic compounds. The salinity effect on Vitamin C and carotenoids content was not clear. The results confirmed that salt stress applied to soilless-grown strawberry during the generative phase did not affect crop yield but improved quality of the fruits.