A recent study found that cherry tomatoes grown in salt water can turn out tastier and heartier than ones grown normally, partially because the plants have to fight harder to fight the environmental stress and produce more compounds to help them cope. These compounds contain antioxidants like Vitamins C and E, which have healthy effects on those who consume the fruit. The solution only contains 20% seawater. Unfortunately, not all genotypes of tomatoes react in the same way to the salt water. Some die because they cannot counteract the free radicals from the solution, so don't try to do this with larger tomatoes; it probably won't work. In the study, the water was constantly circulated and the pH controlled by a computer, so the researchers promise that the tomatoes won't taste salty.
The researchers, based at the University of Pisaone in Italy, are encouraging the growth of tomatoes in brackish water, because it will not only lead to juicier, healthier tomatoes, but will help to preserve our freshwater supplies.
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