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Physiological, phytochemical and structural changes of multi‐leaf lettuce caused by salt stress

2013; Wiley; Volume: 94; Issue: 8 Linguagem: Inglês

10.1002/jsfa.6462

1097-0010

Yolanda Garrido, Juan A. Tudela, Alicia Marín, Teresa C. Mestre, Vicente Martı́nez, María I. Gil,

Growth and nutrition in plants

Environmental stress due to salt has been described to enhance lettuce processability, shelf life and consumer acceptability. Moderate salinity causes altered leaf carotenoid, lignin, phenolic and flavonol levels without noticeable changes in the green colour and morphology of lettuce. The aim of this study was to understand the improvements in processability, due to salt stress, related to textural properties and structural characteristics.