## 3 Results
### Effect of Salinity and Alleviation Treatments on Fruit Physiological and Quality Parameters
On the other hand, the application of BETZ, followed by GB, resulted in the highest concentration of total anthocyanins, with a significant difference from both the Blank and Control treatments. The application of the various products significantly affected the antioxidant capacity of the fruit juice throughout the experimental period (Table 3), as the juice of the fruits derived from plants treated with BETZ primarily and secondarily with GB presented higher antioxidant capacity than juice from fruits harvested from plants that had had Blank treatment (except for GB concerning FRAP assay). Effects of Salt Stress and Alleviating Product Application on the Carbohydrate and Organic Acid Content of Fruits  
Salinity did not have any significant effect on the concentration of the detected sugars of the fruits, compared with Blank treatment (Table 4). However, GB application resulted in increased sucrose concentration compared with BETZ, while glucose and fructose were significantly higher in strawberry plants treated with BA compared with BETZ and Control (Table 4). Total sugars concentration did not exhibit any significant change due to the alleviating product application. The sweetness index of the fruits, on the other hand, was highest under the BA treatment followed by the GB one, while those treated with BETZ presented the lowest values. \begin{table}
\begin{tabular}{c c c c c c c c} \hline \hline
**Parameters** & **pH** & **TA** & **TSS** & **TSS:TA** & **Chroma** & **L*** & **Hue** \\ \hline Blank & 3.47 \(\pm\) 0.1 \({}^{\text{a}}\) & 0.93 \(\pm\) 0.0 \({}^{\text{a}}\) & 8.31 \(\pm\) 0.3 \({}^{\text{a}}\) & 8.98 \(\pm\) 0.3 \({}^{\text{a}}\) & 43.24 \(\pm\) 2.2 \({}^{\text{a}}\) & 37.02 \(\pm\) 0.6 \({}^{\text{a}}\) & 33.78 \(\pm\) 0.9 \({}^{\text{a}}\) \\ Control & 3.35 \(\pm\) 0.1 \({}^{\text{a}}\) & 0.93 \(\pm\) 0.0 \({}^{\text{a}}\) & 7.41 \(\pm\) 0.1 \({}^{\text{a}}\) & 8.02 \(\pm\) 0.3 \({}^{\text{a}}\) & 43.19 \(\pm\) 2.7 \({}^{\text{a}}\) & 36.85 \(\pm\) 1.1 \({}^{\text{a}}\) & 33.58 \(\pm\) 1.8 \({}^{\text{a}}\) \\ BETZ & 3.49 \(\pm\) 0.1 \({}^{\text{a}}\) & 0.88 \(\pm\) 0.0 \({}^{\text{a}}\) & 7.84 \(\pm\) 0.3 \({}^{\text{a}}\) & 8.90 \(\pm\) 0.2 \({}^{\text{a}}\) & 43.19 \(\pm\) 2.7 \({}^{\text{a}}\) & 36.56 \(\pm\) 0.1 \({}^{\text{a}}\) & 33.58 \(\pm\) 1.8 \({}^{\text{a}}\) \\ BA & 3.69 \(\pm\) 0.2 \({}^{\text{a}}\) & 0.88 \(\pm\) 0.1 \({}^{\text{a}}\) & 8.43 \(\pm\) 0.9 \({}^{\text{a}}\) & 9.72 \(\pm\) 2.0 \({}^{\text{a}}\) & 41.32 \(\pm\) 0.1 \({}^{\text{a}}\) & 36.89 \(\pm\) 0.7 \({}^{\text{a}}\) & 32.54 \(\pm\) 1.3 \({}^{\text{a}}\) \\ GB & 3.40 \(\pm\) 0.2 \({}^{\text{a}}\) & 1.0 \(\pm\) 0.2 \({}^{\text{a}}\) & 8.01 \(\pm\) 0.2 \({}^{\text{a}}\) & 8.24 \(\pm\) 1.4 \({}^{\text{a}}\) & 40.94 \(\pm\) 0.4 \({}^{\text{a}}\) & 35.85 \(\pm\) 0.3 \({}^{\text{a}}\) & 32.64 \(\pm\) 0.9 \({}^{\text{a}}\) \\ \hline \hline \end{tabular}  
* Means (\(\pm\)standard error) within the same column followed by the same letter, are not significantly different based on the Tukey HSD test at a = 0.05.  
\end{table} 
Table 2: Salt stress and alleviating product application effects on strawberry fruit juice pH; titratable acidity (TA) (g citric acid 100 g\({}^{-1}\) fresh weight); total soluble solids (TSS) (Brix); the ratio of total soluble solidstitratable acidity (TSS:TA); and on the chroma, L*, and Hue value color parameters.