Effects of Salinity on Edible Marigold Flowers (<i>Tagetes patula</i> L.)

Abstract

Salinization is an increasing problem worldwide, limiting crop production. Soil salinity causes ion toxicity, osmotic stress, nutrient deficiency, and oxidative stress in plants, leading to the overproduction of reactive oxygen species (ROS). To counterbalance these effects, plants activate a complex detoxification system through the action of antioxidant pigments, carotenoids, phenolics, and flavonoids, and the accumulation of minerals, that play an important role in human health against several diseases. In this study, we investigated the impacts of salinity (0, 50, 100, and 300 mM NaCl) on the flowers of three Tagetes patula cultivars harvested after 14 days, recording mineral, total phenol and protein contents. Overall, all compounds increased with an increase in salinity levels, in comparison with control conditions. Results showed that edible marigold flowers are a promising crop with enriched nutritional contents and antioxidant activity that can be a new source of source of nutraceuticals. However, further tests are needed to evaluate the implications that salinity might have on the viability and yield of flowers.

Keywords

• edible flowers
• antioxidant
• nutraceutical food
• salinity
• tolerance