TY  - JOUR
T1  - Evaluation of Salt Stress Tolerance in Lettuce (Lactuca sativa L.) Cultivars Under Hydroponic Conditions
TT  - Evaluation of Salt Stress Tolerance in Lettuce (Lactuca sativa L.) Cultivars Under Hydroponic Conditions
AU  - Aydın, Alim
PY  - 2025
DA  - September
Y2  - 2025
DO  - 10.34248/bsengineering.1663621
JF  - Black Sea Journal of Engineering and Science
JO  - BSJ Eng. Sci.
PB  - Karyay Karadeniz Yayımcılık Ve Organizasyon Ticaret Limited Şirketi
WT  - DergiPark
SN  - 2619-8991
SP  - 1339
EP  - 1348
VL  - 8
IS  - 5
LA  - en
AB  - Salt stress is one of the most important abiotic stress factors that significantly negatively affect plant growth and yield. This study evaluated the morphological and physiological responses of eight lettuce (Lactuca sativa L.) varieties to salt stress under hydroponic conditions. The lettuce varieties were grown in an aerated hydroponic system under control (1.8 dS/m) and salt stress (6.0 dS/m) conditions. The results showed that salt stress caused significant reductions in shoot biomass, particularly compared to root biomass characteristics. The varieties with the greatest reductions in biomass parameters under salt stress conditions were Chicarita, Triplex, and Levistro, while Baeza and Cherokee produced higher biomass. Morphological characteristics such as leaf number, stem diameter, plant height, and leaf area were also significantly affected by salt stress, with leaf area—the edible part of the lettuce—being the most affected by salt stress. As with other parameters, the Baeza, Kireve, and Cherokee varieties were more stable in these parameters. The Chicarita variety again showed the lowest performance in these parameters. Leaf color parameters such as L, a*, b*, chroma, and hue angle were significantly affected by salt stress. Under salt stress conditions, the Expedition and Kireve varieties had more vibrant colors than other varieties. Chlorophyll-a, chlorophyll-b, and total chlorophyll content increased in some varieties due to salt stress, while they decreased in others. Salt stress generally increased leaf sap EC and SSC values. The effect of salt stress on fruit juice pH was not statistically significant. In conclusion, salt stress negatively affected shoot parameters in lettuce varieties, while in some varieties it caused an increase in root morphology. These differences in response to salt stress are related to stress adaptation ability, so the parameters used in this study can be used as selection criteria for lettuce or other plants. Additionally, the varieties identified as salt-tolerant in this study can be used in breeding programs aimed at growing plants under saline conditions.
KW  - Lettuce
KW  - Salt stress
KW  - Chlorophyll
KW  - Leaf color
N2  - Salt stress is one of the most important abiotic stress factors that significantly negatively affect plant growth and yield. This study evaluated the morphological and physiological responses of eight lettuce (Lactuca sativa L.) varieties to salt stress under hydroponic conditions. The lettuce varieties were grown in an aerated hydroponic system under control (1.8 dS/m) and salt stress (6.0 dS/m) conditions. The results showed that salt stress caused significant reductions in shoot biomass, particularly compared to root biomass characteristics. The varieties with the greatest reductions in biomass parameters under salt stress conditions were Chicarita, Triplex, and Levistro, while Baeza and Cherokee produced higher biomass. Morphological characteristics such as leaf number, stem diameter, plant height, and leaf area were also significantly affected by salt stress, with leaf area—the edible part of the lettuce—being the most affected by salt stress. As with other parameters, the Baeza, Kireve, and Cherokee varieties were more stable in these parameters. The Chicarita variety again showed the lowest performance in these parameters. Leaf color parameters such as L, a*, b*, chroma, and hue angle were significantly affected by salt stress. Under salt stress conditions, the Expedition and Kireve varieties had more vibrant colors than other varieties. Chlorophyll-a, chlorophyll-b, and total chlorophyll content increased in some varieties due to salt stress, while they decreased in others. Salt stress generally increased leaf sap EC and SSC values. The effect of salt stress on fruit juice pH was not statistically significant. In conclusion, salt stress negatively affected shoot parameters in lettuce varieties, while in some varieties it caused an increase in root morphology. These differences in response to salt stress are related to stress adaptation ability, so the parameters used in this study can be used as selection criteria for lettuce or other plants. Additionally, the varieties identified as salt-tolerant in this study can be used in breeding programs aimed at growing plants under saline conditions.
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UR  - https://doi.org/10.34248/bsengineering.1663621
L1  - https://dergipark.org.tr/tr/download/article-file/4716338
ER  -