Salinity Impact on Yield, Quality and Sensory Profile of ‘Pisanello’ Tuscan Local Tomato (Solanum lycopersicum L.) in Closed Soilless Cultivation

Summary

Tomatoes are globally renowned for their nutritional value and culinary versatility. However, environmental stresses, particularly salinity, present significant challenges to tomato production, impacting both yield and fruit quality. In light of these challenges, this study investigates the effect of salinity on yield and fruit quality of a local cultivar tomato named ‘Pisanello’ in a closed soilless rockwool cultivation system. Total yield, fruit size, and number were investigated in both control (10 mM of NaCl) and salinity-treated plants (salinity 1 (S1)~30 mM of NaCl and salinity 2 (S2)~60 mM of NaCl), alongside various physicochemical parameters in fully ripened tomato fruits. The results indicated a decrease in crop production with rising sodium chloride concentration in the nutrient