Quality and nutritional value of strawberry fruit under long term salt stress

Summary

This controlled cultivation study examined how prolonged salt stress (80 mmol NaCl/l) affects strawberry fruit quality and nutritional value across two cultivars with different salinity tolerance. Whilst salt stress reduced fruit weight and impaired taste in the sensitive cultivar, it enhanced antioxidant capacity, mineral accumulation, and amino acid content in both varieties, with the more salt-tolerant cultivar (Korona) maintaining superior sensory quality. The findings suggest cultivar selection is important for maintaining palatability in salt-stressed strawberry production.

Regional applicability

The study's location is not specified in the abstract, limiting direct applicability assessment. The findings would be transferable to United Kingdom glasshouse and protected cropping systems where salinity management is relevant, particularly under controlled irrigation conditions or in regions affected by soil salinisation.

Key measures

Fruit weight, dry matter, total soluble carbohydrates, sweetness index, antioxidant capacity, ascorbic acid, anthocyanins, superoxide dismutase, sodium, chloride, potassium, nitrogen, phosphorus, zinc, lipid peroxidation, free amino acids, essential amino acids, reduced glutathione, fruit taste

Outcomes reported

The study measured changes in fruit quality parameters, nutritional composition, and antioxidant capacity in two strawberry cultivars exposed to four months of salt stress at two salinity levels. Key outcomes included fruit weight, carbohydrate content, antioxidant pools, mineral accumulation, amino acid profiles, and sensory quality traits.

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