P-531 - Beyond expectations: soil salinity reduces bacterial spot of tomato and enhances fruit flavor

Soil salinity has increasingly become an issue in agricultural production. Bacterial spot of tomato (BST) caused by Xanthomonas spp. is an economically important disease worldwide. Soil salinity and BST can occur simultaneously in the same field. Impacts of soil salinity on tomato growth have been well documented; however, limited information is available about its effects on BST. Results from our greenhouse and field studies indicated that salt treatments suppressed tomato plant growth. Surprisingly, salinity treatments applied to soil significantly reduced BST compared to the control.  A panel consisting of 32 participants was formed to conduct a blind taste test for tomato fruit produced under saline conditions. Soil drench treatments with saline water at varying salinity levels based on electrical conductivity (EC) (EC 3, EC 5, and EC 7) were applied to tomato plants (cv. FL 47) every two days. Harvested fruit were evaluated for appearance, sweetness, acidity, texture, and flavor. Results from this test indicated that EC 7-treated tomato fruit, followed by EC 5- and EC 3-treated fruit, were favored by participants for their appearance, sweetness, taste, and overall quality. Fruit in the control were similarly rated in appearance but poorly rated in other flavor attributes. Although soil salinity is generally considered a negative factor in agricultural production, our findings suggest its favorable potential in reducing BST and enhancing the overall quality of tomato fruit, which may open up a door to utilizing saline water in promoting sustainable tomato production.