Effect of soil salinity on internal browning of potato tuber tissue in two soil types | SpringerLink
- Author: Adam Floyd Feb 25, 2018,
Feb 25, 2018, 7:37
A study was carried out with potato (Solanum tuberosum ; Atlantic) during 2001 and 2002 to determine the effect of soil salinity on internal tuber browning. The effect of varying levels of soil salinity on proline content, polyphenol oxidase enzyme activity, and chlorogenic acid content in potato leaves and tubers was examined. NaCl treatments (2.1, 4.25, 6.38, 8.5 g NaCl L) were applied to the pots, the first 46 days after planting, and four additional treatments were applied, each about 7 days apart. Increasing NaCl resulted in an increase in browning of tuber tissue and proline content in the tubers. Chlorogenic acid content in the leaves increased to 6.4 g NaCl L, but then decreased at 8.5 g NaCl L and in tubes tended to be maximal at the highest saline concentration tested (8.5 g NaCl L). Increasing NaCl resulted in a reduction in yield per plant and average tuber weight, and also increased tuber number. There were major differences in the impact of salinity over the 2-year period, which was probably due to the impact of the growing media; a low organic matter (about 1% OM) silty loam soil and a high organic content (about 90% OM) Muck soil were used in 2001 and 2002, respectively. Tuber browning increased linearly with salinity in 2002, but only markedly increased at 8.5 g NaCl L in 2001. Sodium and chloride ion concentration was always greater (about two times) at equivalent application rates in the 2002 trial. The high organic matter content retained sodium and chloride ions more effectively than the silty loam soil and enhanced the impact of increased salinity concentration on physiological properties of potato plants and particularly on tuber tissue browning and proline accumulation.