Effect of Salt Stress on Plant Growth and Nutritional Quality of Three Species of Leafy Vegetables(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Title:: Effect of Salt Stress on Plant Growth and Nutritional Quality of Three Species of Leafy Vegetables

Author(s):: WANG Shuang; LI Xiaoxiao; YU Chengzhi; LIN Duo; YANG Yanjie; (Horticultural College，Qingdao Agricultural University，Qingdao，Shandong 266109)

Keywords:: :salt stress; leafy vegetables; plant growth; nutritional quality

Abstract:: Abstract:Cichorium enfivia L., Lactuca sativa L.and Lactuca sativa var longifoliaf.Lam were taken as experimental materials.Sodium chloride solution in cultivation matrix simulation was applied to create salt stress environment，3 salt stress intensities (2.0，3.0，4.0 mS/cm) were set in this paper and the same cultivation matrix without sodium chloride solution was taken as control.Through the research of salt stress on plant morphology，biomass accumulation and nutritional quality of three species of leafy vegetables，the suitable species were screened out for saline-alkali land cultivation.The results showed that the low concentration of salt stress on leaf vegetables had no significant inhibition and even had a promoting influence，but the plant morphological，physiological indexes and nutritional quality had been inhibited with different degree under the high concentration of salt stress.The most significant inhibition appeared in biomass accumulation. Lactuca sativa L. was sensitive to salt stress，the cultivation of EC value should not be higher than 1.2 mS/cm.The second was Cichorium enfivia L.，which could adapt to EC value from 1.2 mS/cm to 2.0 mS/cm.Lactuca sativa var longifoliaf.Lam had the strongest adaptability to salt stress，it could normally grow in the EC value from 1.2 mS/cm to 3.0 mS/cm.

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Last Update: 2015-11-17