Yield improvement in zucchini under salt stress: determining micronutrient balance

• Published in: Scientia horticulturae Vol. 86; no. 3; pp. 175 - 183
• Main Authors: Vı́llora, Gemma, Moreno, Diego A., Pulgar, Gregoria, Romero, Luis
• Format: Journal Article
• Language: English
• Published: Amsterdam Elsevier B.V 03.11.2000; Elsevier
• Subjects: Absorption. Translocation of ions and substances. Permeability; Agronomy. Soil science and plant productions; Ascorbic acid oxidase; Biological and medical sciences; Catalase; Economic plant physiology; Fundamental and applied biological sciences. Psychology; Micronutrients; Nutrition. Photosynthesis. Respiration. Metabolism; Peroxidase; Ribonuclease; Micronutrients; Peroxidase; Ascorbic acid oxidase; Ribonuclease; Catalase; Ascorbic acid; Production quality; Oxidase; Cucurbita pepo; Protected cultivation; Iron; Inorganic element; Dose activity relation; Enzymatic activity; Dicotyledones; Angiospermae; Sodium Chlorides; Fruit; Nutrition; Enzyme; Cucurbitaceae; Concentration; Zinc; Salinity; Peroxidases; Vegetable crop; Nutrient; Spermatophyta; Trace element (nutrient); Oxidoreductases; Yield component; Manganese
• ISSN: 0304-4238; 1879-1018
• DOI: 10.1016/S0304-4238(00)00149-7

Zucchini plants ( Cucurbita pepo L. var. Moschata) grown in pots under greenhouse conditions were supplied with differing amounts of NaCl (0, 20, 40, and 80 mM). The foliar concentrations of Cl, Fe, Mn and Zn increased in response to rising NaCl levels. The Cu concentrations in leaves were highest in the 0 mM NaCl treatment. In fruits, concentrations of Cl, total Fe and extractable Mn increased with higher levels of NaCl. Fruit yield was increased only by NaCl at 80 mM. Length and fresh weight of fruit tended to increase with increasing NaCl rate, and fruit dry weight proved greatest at 80 mM. The activities of catalase and ascorbic acid oxidase assayed in fruits showed an inverse relationship with the salt concentrations applied. In this context, it is useful to determine the effect of NaCl on the micronutrient concentration, given that the improvement of crop watered with saline water enhances the micronutrient profile. Thus, at 80 mM NaCl treatment improved the micronutrient levels in the shoot, and significantly increased the micronutrient density in the edible part of this crop.