Salt-Induced Changes in the Phenolic Content of Melon F2 Offspring Sprouts Obtained from Fruit Deseeding

This study investigated the phytochemical content of melon sprouts obtained from by-product seeds of fruit processing and the elicitation effect obtained by the application of salinity to the growing substrate. Seeds from two melon Cultivars (Thales and SV9424ML) were sprouted at 0, 12.5, 25, and 50 mM NaCl concentrations (Salt). Due to intra-lot seed variability in germination speed, sprouts were harvested at 1 and 2 weeks after sowing (WAS), included as an experimental factor (Harvest), collecting, at each harvest, only those that had reached the ready-to-eat stage. Seed germination, shoot and root lengths, fresh and dry weights, and their content in phenolic compounds were determined. Cultivar, Harvest, and Cultivar × Harvest interaction affected sprout phenolic compound content more than Salt. In general, Thales exhibited a significantly greater phenolic compound content (+67.9%, on average). Harvest influenced phytochemicals, with sprouts at 2WAS exhibiting lower flavonoid and hydroxybenzoic acid levels (-31.3% and -73.0%, respectively), yet higher hydroxycinnamic acid content (+298.6%). This was a consequence of variations in p-coumaric and ferulic acids at 2WAS and in flavonoids at 1WAS. Moreover, Salt had an appreciable effect only on Thales, at moderate levels (25 mM NaCl). Our results suggest that the sprouting of by-product seeds of vegetables should be finely modulated based on the seed intra-lot variability in germination speed and on cultivar responsiveness to salinity for phytochemical elicitation.