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Physiological, phytochemical and structural changes of multi-leaf lettuce caused by salt stress
Yolanda Garrido1, Juan A Tudela, Alicia Marín
1Research Group on Quality, Safety and Bioactivity of Plant Foods, Food Science and Technology Department, CEBAS-CSIC, PO Box 164, E-30100, Espinardo, Murcia, Spain.
Journal of the Science of Food and Agriculture
|October 31, 2013
Summary
Salt stress enhances lettuce processability and shelf life by improving tissue elasticity and leaf strength. While it alters phytochemicals and cell structure, excessive salt may negatively impact visual quality and growth.
Area of Science:
- Agricultural Science
- Plant Physiology
- Food Science
Background:
- Environmental salt stress is known to improve lettuce processability, shelf life, and consumer acceptance.
- Moderate salinity alters leaf carotenoid, lignin, phenolic, and flavonol levels without affecting green color or morphology.
Purpose of the Study:
- To investigate how salt stress-induced improvements in lettuce processability relate to textural properties and structural characteristics.
- To understand the underlying physiological and structural changes responsible for enhanced postharvest quality.
Main Methods:
- Lettuce was subjected to varying concentrations of salt stress (50, 100, and 150 mmol L(-1) NaCl).
- Evaluated physiological, phytochemical, and structural parameters including fresh weight, leaf area, water content, color, chlorophyll, solute concentration, elasticity, phenolic acids, and cell structure.
- Analyzed changes in palisade and spongy parenchyma cell areas and intercellular spaces.
Main Results:
- Increased salt concentration led to decreased fresh weight, leaf area, water content, color saturation, chlorophyll a and b, and intercellular space area.
- Conversely, solute concentration, tissue elasticity, total and individual phenolic acids, and the area of palisade and spongy parenchyma cells increased with higher salinity.
- Significant physiological, phytochemical, and structural changes were observed in response to salt stress.
Conclusions:
- Salt stress positively impacts structural parameters like tissue elasticity, contributing to increased cell number, smaller cell size, and enhanced leaf strength, thus improving postharvest longevity.
- These structural modifications explain the enhanced processability and shelf life of salt-stressed lettuce.
- However, salt stress can negatively affect overall leaf growth and visual quality.
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