Using salinity to improve nutritional and market value of strawberries

Plants respond to salinity by producing antioxidants and osmolytes; some of these are nutritionally useful to humans (e.g. phenolics), or may improve the sensory quality of produce (e.g. sugars). For the current study, strawberries were irrigated with 0, 10, 20 or 40 mM NaCl, and the responses in antioxidants, phenolics, and flavour attributes were measured. A linear positive relationship was observed between salt stress and antioxidant concentrations, and the DPPH antioxidant assay responded more clearly than the FRAP assay. Phenolics were increased with statistical significance by salinity at all treatment levels, although trends differed between total phenolics and the subclasses anthocyanins and total flavonoids. It was seen that mild salinity (10 mM) with a low impact on yield could be used to increase antioxidants (6-10% above control) and total phenolics (11-16% above control). However differences between cultivars outweighed differences due to salinity in treatments below 20 mM NaCl. We found that sugars in strawberries (unlike other fruits) weren’t increased by salinity treatment. The lack of sugar increase can be explained by suggesting that organic acids are more important osmolytes than sugars for strawberries under salinity. However it was also determined that the failure of strawberries to increase their soluble sugars during salt stress can be explained by the lean nutrient regimes used by researchers, which don’t represent commercial production practices. Practically, mild salinity (≤20 mM) can be used to increase strawberry fruit value, but should be combined with an appropriate nutrient regime to avoid harm to flavour quality. The varieties Elsanta and Elsinore are both suitable for salt treatment, but Elsanta is better for antioxidant and phenolic production, as well as being more salt tolerant