Influence of different levels of salinity on sensory characteristics of tomato

With the objective of evaluating the effect of different salinity levels in the soil provoked by the use of fertigation, on the sensory characteristics of tomato fruits, an experiment was conducted in two stages, being the first developed in laboratory and the second one accomplished in plastic greenhouse. The first stage consisted of preliminary tests that made possible the construction of artificial curves of salinization, seeking accomplishment of the process of artificial salinization of the soil. In the second stage the evolution of the different initial levels of soil salinity was studied, implemented through the application of fertilizers in agreement with the absorption of nutrients for the crop. The levels of salinity used were: 1.5, 2.5, 3.5, 4.5, 5.5 and 6.5 dS m(-1). For the fruit sensory analysis the hedonic test with 39 individuals was performed. It was found that the levels of salinity used did not interfer in the acceptance of the product.