Leaf water balance mediated by aquaporins under salt stress and associated glucosinolate synthesis in broccoli

By Carmen López-Berenguer, M. Martínez-Ballesta, C. García‐Viguera, M. Carvajal. 2008

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Nutritional and phytochemical value of Brassica crops from the agri‐food perspective (2017, background): “Thus, a moderate salinity (40 mM NaCl) highly increased the total GLS content in broccoli metabolic active leaves and commercial size heads (López-Berenguer et al., 2008), but they are reduced when the concentration was higher (80 mM NaCl).”
Salt Tolerance in Selected Vegetable Crops (2012, background): “In the first phase, the adverse effect of salinity is related to water stress while, in the second phase, salinity injury is due to the toxic effects of Na+ and Cl− as at this phase plants are able to make adjustments osmotically and restore a water balance (López-Berenguer et al., 2008).”
Salinity Tolerance in Plants: Revisiting the Role of Sulfur Metabolites (2014, background): “[105] showed the influence of salinity level for glucosinolates content and found that salinity level at 40 mM increased total glucosinolates content while it decreased at 80 mM concentration of salt stress suggesting that glucosinolates have potential to versatile role under salt stress.”