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The response of watercress (Nasturtium officinale L.) to salinity has been scarcely addressed in literature despite its growing importance in the baby-leaf market and its wide cultivation in salt-affected agricultural regions. This work evaluates the effect of salinity (2.5, 5 and 10 dS m-1) on productive and quality features of watercress compared with another crop widely cultivated for the baby-leaf sector (lettuce, Lactuca sativa). In watercress, a linear relationship (R2=0.75) was observed between yield decrease and Cl– accumulation in leaves, whereas yield was not affected by salinity in lettuce. NaCl application increased Na+ accumulation at the expense of Ca2+ uptake in the leaf tissues of both crops, but also of K+ in watercress. Health-related features were improved by salinity (e.g. increased phenolics and reduced nitrates), especially in watercress, with limited sensorial quality evaluation effects.

agricultural and food science

Root adaptation and ion selectivity affects the nutritional value of salt-stressed hydroponically grown baby-leaf Nasturtium officinale and Lactuca sativa