Optimization of the cultivation of different ecotypes of Sarcocornia perennis L

Sarcocornia A. J. Scott is a halophytic edible succulent with high economic value due to its nutritional, organoleptic and medicinal properties [1]. The goal of this work was to compare the agronomic and biochemical features of S. perennis ecotypes cultivated in a integrated multi-trophic aquaculture (IMTA) system. Ecotypes collected in Portugal (SP1, Tavira; SP2, Faro; and SP3, Portimão) was attempted in peat, coco peat and perlite (2 : 2 : 1). The effect of cold stratification, water salinity (tap water and 20.1 mS/cm) and photoperiod (darkness and 12 : 12 h light/dark cycle) was tested on germination, while the effect of the irrigation salinity (20.1, 35.3, 40.3 and 49 mS/cm) was evaluated on plant growth and biochemical properties. Methanol extracts were prepared from produced biomass and evaluated for pigments, total phenolic, flavonoids and condensed tannins contents, and in vitro antioxidant properties. Germination percentages were in the range of 5.7 – 50%. The germination of SP1 was enhanced with cold stratification. Maximum productivity, plant survival and chlorophyll levels were reached in medium salinities. SP2 and SP3 showed the highest total phenolic compound for medium salinities. Our results indicate that S. perennis can be cultivated in saline conditions while maintaining its productivity and biochemical properties, which are ecotype dependent. The authors declares that there is no conflict of interest.

Funding

Foundation for Science and Technology (FCT), and the Portuguese National Budget funding (UIDB/04 326/2020, PTDC/BAA-AGR/1391/2020 and PT-IL/0003/2019 projects), and PRIMA (HaloFarMs project). LC was sustained by FCT Scientific Employment Stimulus (CEECIND/00 425/2017), and V C – L by a FCT PhD grant (2020. 04 541.BD).

 

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• Reference

• 1 Custódio L, Rodrigues MJ, Pereira CG. et al. A review on sarcocornia species: Ethnopharmacology, nutritional properties, phytochemistry, biological activities and propagation. Foods 2021; 10: 2778

Publikationsverlauf

Artikel online veröffentlicht:
12. Dezember 2022