Effects of Deep Seawater Application on Fruit Qualities of Satsuma Mandarin and Tomato

Abstract

Deep seawater was applied to the satsuma mandarin and tomato for horticultural practice and its effect on fruit quality was investigated. In this experiment, deep seawater was used to irrigate the3 soil directly around each plant. As a result, the size of satsuma mandarin fruits decreased and sugar content in fruit juice was increased by the deep seawater treatment. In tomatoes, the fruit size decreased and both of sugar content and acidity were increased. The inner part of the tomato fruit appeared green following deep seawater treatment. We suggested that the fruit qualities of satsuma mandarin and tomato were affected by salinity of deep seawater. However, the cause for the inner fruit-color of the tomato remains unknown.