Effects of Salt Stress on Growth, Ion Concentration, and Quality of Pineapple Fruits

This work was aimed to investigate the growth, ion contents, quality, and aroma components of pineapple fruits as affected by salinity stress. Pot experiments with four levels of salinity [0, 0.25%, 0.50%, and 0.75% sodium chloride (NaCl)] and eight replications were conducted in a plastic shed. The results suggested that the transverse diameter and longitudinal diameter as well as weight per fruit of pineapple fruits declined with increasing salinity. Salt stress caused the increasing of sodium (Na+). Salt stress resulted in the significant decreasing of potassium (K+)/Na+ and calcium (Ca2+)/Na+ with decreasing contents of K+ and Ca2+. Salt stress slightly affected the chemical quality of pineapple fruits. The firmness of fruit was significantly decreased. The total relative content of ester aroma components was increased by lower salt stresses at 0.25% and 0.50% and was decreased by high salt stress at 0.75%. The characteristic aroma component was not identified in the salt-stressed fruits.