Contribution of amino acids to strawberry fruit quality and their relevance as stress indicators under NaCl salinity

By A. Keutgen, E. Pawelzik. 2008

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Abstract Strawberry cvs Korona and Elsanta, differing in their sensitivity to salt stress, were exposed to 0, 40, or 80 mM NaCl in the root medium from the end of April to mid-August. Although fruits of both cultivars contained comparable amounts of Na + and Cl − , fruit quality was more impaired in cv. Elsanta, as indicated by the larger reductions of fruit size and sugar/acid ratios. Malondialdehyde levels started to rise significantly at 40 mM NaCl in the more sensitive cv. Elsanta, but at 80 mM in cv. Korona. Total amino acid levels, especially contents of essential amino acids, rose significantly in both cvs. Salt stress also increased contents of free proline, asparagine, and glutamine. Their increases may contribute to osmotic adjustment. The results of the present study favour the interpretation that elevated levels of proline, asparagine and glutamine are indicative of salt stress damage.

Subfields: Food Science, Nutrition and Dietetics, Plant Science

View Paper: https://www.semanticscholar.org/paper/d9c63604ba0f13cc039e38047ca966b6cdd7703c

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