Effects of salinity and nitrogen supply on the quality and health‐related compounds of strawberry fruits (<i>Fragaria</i> × <i>ananassa</i> cv. Primoris)

Abstract

The use of low-quality waters, such as those found in Almeria (salinity, N9S and N5S) and low nitrogen inputs (N5, avoid environmental impact) for strawberry cultivation does not exert a negative impact on overall quality. Positive differences could be found in SSC, firmness and health-related compounds when compared against the control treatment (N9).