20.500.12556/RUL-175134 Impact of salinity and harvest date on the yield, phenolic and volatile contents of thyme (Thymus vulgaris L.), coriander (Coriandrum sativum L.) and dill (Anethum graveolens L.) Salinity is a major abiotic stress factor affecting global agriculture and herb cultivation. Recently, controlled salinity stress has gained attention for enhancing herb quality without decreasing yield quantity. Exposure to 100 mM NaCl significantly decreased yield, SPAD values, and chlorophyll a content. Phenolic acids were the dominant phenolic group, though their levels decreased under salinity. Notably, certain compounds, such as salvianolic acid derivatives and apigenin hexosides (25 % to 75 %), increased. Volatile profiles also shifted, with reductions in monoterpenes and aldehydes and increases in esters (37.2 %) and compounds like carvacrol (78.7 %) in thyme grown under saline conditions. Activities of phenylalanine ammonia-lyase (PAL) and peroxidase (POX) varied significantly among treatments. These results suggest that salinity induces species- and compoundspecific responses, offering potential to manipulate stress conditions for improved phytochemical profiles. Further research is needed to optimize controlled stress applications in herb production for enhanced quality and functional value. food herbs volatiles phenolics yield salt stress enzymes živila zelišča hlapne spojine fenolne spojine pridelek slanostni stres encimi true false true Angleški jezik Slovenski jezik Članek v reviji 2025-10-17 11:58:51 2025-10-17 11:58:56 2025-12-06 04:04:12 0000-00-00 00:00:00 2025 0 0 Str. 1-11 art. 114445 Vol. 352 2025 0000-00-00 Zaloznikova Objavljeno NiDoloceno 0000-00-00 0000-00-00 0000-00-00 633.82 1879-1018 10.1016/j.scienta.2025.114445 253635075 1-s2.0-S0304423825004935-main.pdf 1-s2.0-S0304423825004935-main.pdf 1 A0ECE450A5A53A5F6207FC61247FA757 4dafeee5d32e5bdfeb8e52751feb33ed71f76ab3e310aabfde475ae349204008 0643f292-ab40-11f0-9328-0050569b8976 https://repozitorij.uni-lj.si/Dokument.php?lang=slv&id=220424 https://www.sciencedirect.com/science/article/pii/S0304423825004935 1 a0de8108-ab3f-11f0-9328-0050569b8976 https://repozitorij.uni-lj.si/Dokument.php?lang=slv&id=220423 Biotehniška fakulteta 0 0 0