Root adaptation and ion selectivity affects the nutritional value of salt-stressed hydroponically grown baby-leaf Nasturtium officinale and Lactuca sativa

Authors

• Juan A. Fernández Plant Production, Superior Technical School of Agricultural Engineering, Polytechnic University of Cartagena, C/Paseo Alfonso XIII 48, 30203 Cartagena, Spain
• Diana Niñirola Plant Production, Superior Technical School of Agricultural Engineering, Polytechnic University of Cartagena, C/Paseo Alfonso XIII 48, 30203 Cartagena, Spain
• Jesús Ochoa Plant Production, Superior Technical School of Agricultural Engineering, Polytechnic University of Cartagena, C/Paseo Alfonso XIII 48, 30203 Cartagena, Spain
• Francesco Orsini Research Centre on Urban Environment for Agriculture and Biodiversity, Agricultural Sciences Dept, Bologna University
• Giuseppina Pennisi Research Centre on Urban Environment for Agriculture and Biodiversity, Agricultural Sciences Dept, Bologna University
• Giorgio Gianquinto Research Centre on Urban Environment for Agriculture and Biodiversity, Agricultural Sciences Dept, Bologna University
• Catalina Egea-Gilabert Agricultural Science and Technology, Superior Technical School of Agricultural Engineering, Polytechnic University of Cartagena, C/Paseo Alfonso XIII 48, 30203 Cartagena, Spain

DOI: https://doi.org/10.23986/afsci.58960

Abstract

The response of watercress (Nasturtium officinale L.) to salinity has been scarcely addressed in literature despite its growing importance in the baby-leaf market and its wide cultivation in salt-affected agricultural regions. This work evaluates the effect of salinity (2.5, 5 and 10 dS m^-1) on productive and quality features of watercress compared with another crop widely cultivated for the baby-leaf sector (lettuce, Lactuca sativa). In watercress, a linear relationship (R2=0.75) was observed between yield decrease and Cl^– accumulation in leaves, whereas yield was not affected by salinity in lettuce. NaCl application increased Na⁺ accumulation at the expense of Ca²⁺ uptake in the leaf tissues of both crops, but also of K⁺ in watercress. Health-related features were improved by salinity (e.g. increased phenolics and reduced nitrates), especially in watercress, with limited sensorial quality evaluation effects.