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Auswirkungen von NaCl und Na 2 SO 4 auf Substanzbildung, Mineralstoffgehalt und Inhaltsstoffe bei Spinat und Salat
Author(s) -
Matar Y.,
Döring H. W.,
Marschner H.
Publication year - 1975
Publication title -
zeitschrift für pflanzenernährung und bodenkunde
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.644
H-Index - 87
eISSN - 1522-2624
pISSN - 0044-3263
DOI - 10.1002/jpln.19751380305
Subject(s) - spinach , chemistry , dry matter , sucrose , starch , food science , fructose , salt (chemistry) , phosphorus , carbohydrate , sodium , botany , biochemistry , biology , organic chemistry
Effect of NaCl and Na 2 SO 4 on dry matter production, mineral content and organic compounds of spinach and lettuce . In water culture experiments the effect of 2,5 meq and 25 meq NaCl and Na 2 SO 4 respectively on dry matter production and content of mineral elements, chloroplasts pigments and carbohydrates in lettuce (salt sensitive) and spinach (salt tolerant) has been studied. With increasing Na‐supply the dry matter production was decreased in lettuce and increased in spinach. With increasing Na‐supply in both species the content of K, Mg and Ca in the leaves decreased. This decrease was more pronounced with sulfate as accompanying anion (Na 2 SO 4 ) and induced already deficiency in Ca and Mg. This induced deficiency of Mg was reflected especially in lettuce in lower contents of chloroplasts pigments. In both plant species there was no effect of the Na salt treatments on the content of phosphorus or nitrogen in roots or leaves. The carbohydrate content in both species was strongly affected by the Na salt treatments. Irrespectively of the accompanying anion this effect occured already at the low Na supply and before the dry matter production was influenced. In leaves and roots of lettuce the contents of glucose, fructose and sucrose was considerably decreased; this decrease was less expressed in the starch content. In spinach the Na supply only decreased the carbohydrate content in the roots whereas in the leaves especially the sucrose content was increased. This different effect of Na on carbohydrate content in spinach and lettuce could be an indication of different action of Na on carbohydrate metabolism, namely inhibited synthesis in lettuce and inhibited translocation in spinach. The results demonstrate that in studies on the effect of increasing Na salt concentrations besides the osmotic effects also the ion specific effects have to be carfully considered. These ion specific effects are competition of Na + with other cations during uptake and the influence of Na on the cell metabolism, especially on the pathway of carbohydrates. The authors thanks Mrs. Hwie Juen Tjandraatmadja for her engaged help in various laboratory works.