Several major market operators argue that the current level of knowledge about quality is too scant to justify a switch to a large-scale production of triploid salmon. The aim of the present study was, therefore, to elucidate how rearing conditions (5, 10 and 15 degrees C) affect the flesh quality of triploid Atlantic salmon (Salmo solar L, 1.6 +/- 0.3 kg). As a reference, diploid salmon kept under equal conditions and with equal genetics were used. The main design discriminant was the holding temperature; increased temperature gave increased blood lactate, rigor index (I-r), drip loss (DL), content of astaxanthin and intensity of redness, but reduced muscle pH, cathepsin activity and fillet lightness. Salmon kept at 10 degrees C grew the fastest. It is concluded that ploidy gave less variation than temperature. Triploids were characterized by lower blood haernatocrit (Hct) and I-r higher DL and collagenase activity, and on average, paler and less yellowish fillets. (C) 2017 Elsevier Ltd. All rights reserved.