ArticleFood chemistry: X2025
Moderate salt stress aids in the enhancement of nutritional and flavor quality in tomato (
Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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Who cites it
7 citing papers in PubMed.
- Genome-Wide Identification of CRK Family Members in Solanaceae Crops and Functional Characterization ofCurrent issues in molecular biology · 2026Article
- Signaling mechanisms governing the environmental modulation of fruit quality development.Horticulture research · 2026Article
- Physiological Mechanisms of Plant Growth-Promoting Rhizobacteria in Enhancing Abiotic Stress Tolerance of Vegetable Crops: A Review.Plants (Basel, Switzerland) · 2026Review
- Oxidative Stress and Negative Consequences on Photosystem II Occasioned by Lead Stress Are Mitigated by 24-Epibrassinolide and Dopamine in Tomato Plants.Plants (Basel, Switzerland) · 2025Article
- The Science behind vegetable aromas: types, synthesis, and influencing factors of volatile compounds.Plant signaling & behavior · 2025Review
- Impact of Different Microbial Biostimulants and Salt Stress on the Endophytome of the Edible Part of Lettuce and Tomato Plants.Foods (Basel, Switzerland) · 2025Article
- Regulatory role of exogenous 24-epibrassinolide on tomato fruit quality.BMC plant biology · 2025Article
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Authors and funding
9 authors.
Funding
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Abstract
Salt stress has been found to enhance the quality of certain plants, yet its influence on fruit flavor remains largely unexplored. Our study probes the impact of salinity on the nutritional and flavor profile of tomatoes. Tomato plants were exposed to 0, 30, 50, 70, 90, and 110 mM of NaCl. Moderate salinity levels (50-70 mM) were found to boost the nutritional value of tomatoes, with increases in soluble solids, protein, and sugar levels. However, the concentration of key minerals such as K, Mg, and Mn declined with escalating salinity. Furthermore, the number of volatile compounds has increased, and the content of different types (alcohols, aldehydes, esters, etc.) has also significantly increased. Salinity stress also significantly influenced the levels of characteristic volatile compounds, especially hexanal, phenylethyl alcohol, and 6-methyl-5-hepten-2-one. Overall, these results will provide valuable strategies for producing high-quality tomatoes.
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