Effect of NaCl and harvest time on antioxidant compounds and morphological cell changes in Lollo Bionda and Lollo Rosso lettuces

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dc.contributor.authorFlores, Mónica
dc.contributor.authorAmorós, Asunción
dc.contributor.authorEscalona C., Víctor Hugo
dc.coverageChilees_ES
dc.date.accessioned2022-12-05T17:00:15Z
dc.date.available2022-12-05T17:00:15Z
dc.date.issued2022-10
dc.description.abstractIt is known that lettuce (Lactuca sativa L. var. crispa L.) phenological stage and environmental changes can cause changes in the plant cell morphology and an important variation in secondary plant metabolites. Antioxidant compounds are beneficial to health and salinity can increase them. The aim of this study was to determine the effect of salt concentration (NaCl 0.05 and 0.1 mol L-1) and harvest time (days 10, 20 and 30) on mass, color parameters, antioxidant compounds and proline concentration as well as the morphological tissue changes on two lettuce cultivars: Lollo Bionda ‘Levistro’ (green leaves) and Lollo Rosso ‘Carmoli’ (red leaves). NaCl treatments and time of harvest affected fresh matter (FM), DM and DM%, total phenol content, concentration of anthocyanin and antioxidant capacity of both cultivars. High NaCl concentrations decreased FM (from 16.8 to 8.7 g in ‘Levistro’ in 3rd harvest) and the intracellular space of the leaf tissue but increased the concentration of proline (from 19.6 to 292.2 μg 100 g-1 FM in ‘Levistro’) and antioxidant compounds (from 412.9 to 487.3 mg Trolox eq. 100 g-1 FM in ‘Levistro’). In addition, concentrations of antioxidant compounds (from 458.2 to 506.4 mg Trolox eq. 100 g-1 FM in ‘Levistro’) and cell density were significantly higher in late than early harvested plants. Thus, successive harvesting may lead to higher antioxidant capacities of lettuces leaves. A moderate decline in FM, a higher cell density and proline concentrations may indicate the better adaptability to salinity stress of red ‘Carmoli’ than the green ‘Levistro’ lettuces.es_ES
dc.formatapplication/pdfes_ES
dc.identifier.urihttps://hdl.handle.net/20.500.14001/68778
dc.language.isoEspañoles_ES
dc.numero.paginas15 p.es_ES
dc.odsProducción y consumo responsables
dc.ods.numero12es_ES
dc.placeofeditionChillán, Chilees_ES
dc.publisherInstituto de Investigaciones Agropecuariases_ES
dc.relation.ispartofChilean Journal of Agricultural Researches_ES
dc.relation.ispartofvolv. 82(4) p. 537-551es_ES
dc.subject.spanishlechugaes_ES
dc.subject.spanishantioxidanteses_ES
dc.subject.spanishsalinidades_ES
dc.subject.spanishcosechaes_ES
dc.titleEffect of NaCl and harvest time on antioxidant compounds and morphological cell changes in Lollo Bionda and Lollo Rosso lettuceses_ES
dc.typeArtículo

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v. 82(3) p. 537-551
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