Physiological Responses and Quality Alterations of Pea Sprouts under Salt Stress: Implications for Salt-Tolerant Mechanism

Pea sprouts, considered a nutritious and environmentally sustainable vegetable with significant cultivation prospects and market potential, face growth challenges due to salt stress. However, the underlying mechanisms associated with this stress have not been fully elucidated. To address this knowledge gap, we conducted a hydroponic study applying various concentrations of NaCl salt stress to pea sprouts. Systematic analysis was performed on key parameters including germination, plant height, biomass, and enzyme activity of pea sprouts under salt treatment. Our aim was to unravel the underlying mechanisms associated with the impact of salt stress on the growth of pea sprouts. Results revealed that salt treatment significantly inhibited the germination process of pea sprouts’ seeds, leading to a notable decrease in plant height and sprout yield. Salt stress induced an increase in MDA content, a decrease in chlorophyll content, and elevated relative conductivity. However, a low concentration of salt treatment enhanced SOD activity, suggesting the activation of oxidative stress resistance mechanisms in pea sprouts. Moreover, salt treatment exhibited an inhibitory effect on soluble protein content while promoting soluble sugar content in pea sprouts. Additionally, low-concentration salt treatment increased the crude fiber content of pea sprouts, while high-concentration salt treatment inhibited it. In summary, this study indicates that salt stress could cause physiological damage to pea sprouts, but pea sprouts may employ metabolic strategies to adapt to the low concentration of salt stress. These findings contribute to a deeper understanding of the physiological responses of pea sprouts to salt stress and provide valuable insights for its implementation of salt-tolerant cultivation.