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

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)similar to 30 mM of NaCl and salinity 2 (S2)similar to 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 solution (25% and 41% for S1 and S2 treatment, respectively). Conversely, salinity-treated fruits exhibited an increase in total phenolic content of +21.9% in S1 and +36.7% in S2 and in antioxidant capacity (+33.5% and +34.7%, for the S1 and S2 treatments, respectively). Salinity treatments registered in general higher quality parameters such as titratable acidity (+8.9 for S1 and +16.5% for S2), total soluble solids (+18.5% for S1 and +43.0% for S2) and fruit firmness (+30.7% for S1 and +60.3% for S2) in comparison with control tomato fruits. Sensory profile analysis further validated the preference for fresh consumption of tomato fruits grown with saline water. These findings suggests that salinity stress can enhance the nutritional quality and taste of the Pisanello tomato. Further investigation could explore the optimal NaCl concentration to balance tomato production and nutritional quality.