Modification of tomato fruit characteristics by salt stress

The aim of this research was to study the effects of salt stress induced during different stages of fruit development on yield and berry characteristics of tomato. Plants were grown, during two cultivation cycles, in a substrate culture using nutrient solutions at: 3.3 and 7.4 (dS m(-1)); higher salinity was achieved by the addition of NaCl. Salt stress was imposed during to the following intervals: i) appearance of the third flower bud of first truss - setting of the fruit; ii) setting - turning; iii) turning - full ripening (red colour = harvest). The effects of salt stress were studied, in comparison to the control, evaluating some characteristics of the third fruit of the first truss and the yield referred to the two basal trusses. Fruit production was negatively affected by salt stress, although the reduction was different according to the fruiting stage during which salt stress was imposed and to the considered truss. Yield reduction was due both to differences in fruit number and size. Among the considered characteristics of third fruit of first truss, unit fresh weight, soluble solids and dry matter percentages and fruit acidity was affected mainly when the stress was imposed during the setting-turning interval.