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Physiological, transcriptomic, and metabolic analyses reveal that mild salinity improves the growth, nutrition, and flavor properties of hydroponic Chinese chive (Allium tuberosum Rottler ex Spr)

文献类型： 外文期刊

作者： Liu, Ning 1 ; Hu, Manman 1 ; Liang, Hao 1 ; Tong, Jing 1 ; Xie, Long 1 ; Wang, Baoju 1 ; Ji, Yanhai 1 ; Han, Beibei 1 ; He, Hongju 1 ; Liu, Mingchi 1 ; Wu, Zhanhui 1 ;

作者机构： 1.Beijing Acad Agr & Forestry Sci, Inst Vegetable Sci, Natl Engn Res Ctr Vegetables, Beijing, Peoples R China

2.Minist Agr & Rural Affairs, Key Lab Urban Agr North China, Beijing, Peoples R China

3.Beijing Acad Agr & Forestry Sci, Inst Agrifood Proc Sci, Beijing, Peoples R China

关键词： Allium tuberosum; cysteine sulphoxides; hydroponics; flavor; crop growth; mild salinity

期刊名称：FRONTIERS IN NUTRITION （ 影响因子：6.59； 五年影响因子：6.873 ）

ISSN： 2296-861X

年卷期： 2022 年 9 卷

页码：

收录情况： SCI

摘要： Environmental stressors such as salinity have pronounced impacts on the growth, productivity, nutrition, and flavor of horticultural crops, though yield loss sometimes is inevitable. In this study, the salinity influences were evaluated using hydroponic Chinese chive (Allium tuberosum) treated with different concentrations of sodium chloride. The results demonstrated that lower salinity could stimulate plant growth and yield. Accordingly, the contents of soluble sugar, ascorbic acid, and soluble protein in leaf tissues increased, following the decrease of the nitrate content, under mild salinity (6.25 or 12.5 mM NaCl). However, a higher level of salinity (25 or 50 mM NaCl) resulted in growth inhibition, yield reduction, and leaf quality deterioration of hydroponic chive plants. Intriguingly, the chive flavor was boosted by the salinity, as evidenced by pungency analysis of salinity-treated leaf tissues. UPLC-MS/MS analysis reveals that mild salinity promoted the accumulation of glutamic acid, serine, glycine, and proline in leaf tissues, and thereby enhanced the umami and sweet flavors of Chinese chive upon salinity stress. Considering the balance between yield and flavor, mild salinity could conduce to hydroponic Chinese chive cultivation. Transcriptome analysis revealed that enhanced pungency could be ascribed to a salt stress-inducible gene, AtuFMO1, associated with the biosynthesis of S-alk(en)yl cysteine sulphoxides (CSOs). Furthermore, correlation analysis suggested that two transcription factors, AtubHLH and AtuB3, were potential regulators of AtuFMO1 expressions under salinity. Thus, these results revealed the molecular mechanism underlying mild salinity-induced CSO biosynthesis, as well as a practical possibility for producing high-quality Chinese chive hydroponically.

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