THE EFFECTS OF NACL ADDITION AND MACRONUTRIENT CONCENTRATION ON FRUIT QUALITY AND FLAVOR VOLATILES OF GREENHOUSE TOMATOES

W.C. Lin, A.D.M. Glass
Greenhouse tomatoes are commercially produced in soilless culture in British Columbia, and fruit are harvested at the breaker stage every 1 to 3 days for fresh markets. In this study, the influence of electrical conductivity (EC) and macronutrient strength on fruit quality and flavor volatiles was examined. Two methods were used to alter the recommended nutrient solution: increased EC of nutrient solution (at Pacific Agri-Food Research Centre), and reduced macronutrient concentrations (at the University of B.C.). The EC of nutrient solution was increased from 2 mS/cm to 4, 6, and 10 mS/cm by adding NaCl to a standard nutrient solution. Elevated EC resulted in high soluble solids and high titratable acidity of tomato fruit, but did not affect levels of flavor volatiles. The macronutrient strength of a standard nutrient solution was reduced to half or to a tenth for a period of 8 months. Such reduced nutrient strength decreased soluble solids, titratable acidity, and vitamin C, but did not affect the flavor volatiles. In a subsequent experiment, reduced macronutrient 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 of tomato fruit. The influence of nutrient solution on tomato taste components and flavor volatiles is discussed in reference to nutrient EC and macronutrient strength.
Lin, W.C. and Glass, A.D.M. (1999). THE EFFECTS OF NACL ADDITION AND MACRONUTRIENT CONCENTRATION ON FRUIT QUALITY AND FLAVOR VOLATILES OF GREENHOUSE TOMATOES. Acta Hortic. 481, 487-494
DOI: 10.17660/ActaHortic.1999.481.57
https://doi.org/10.17660/ActaHortic.1999.481.57
Lycopersicon esculentum, nutrient solution, electrical conductivity, postharvest, fresh market

Acta Horticulturae