Variability in the response of spinach, fenugreek and coriander to alkalinity and salinity stresses

Three leafy vegetable crops viz. Spinach (HS 23 and All green), Fenugreek (Kasoori, Pusa Early Bunching and HM57) and Coriander (Pusa Harit) were evaluated under two levels of alkalinity (pH 9.2 and 9.45) and salinity (ECe 3.5 and 5.0 dS m⁻¹). Of the three vegetables, spinach recorded three times more biomass compared to fenugreek and coriander both under salinity and alkalinity stresses. Fenugreek and coriander did not survive at pH 9.45. Under alkalinity, 50% reduction in leafy biomass (C₅₀) for spinach, fenugreek and coriander was observed at pH 9.00, 8.81 and 8.80, respectively. Under saline conditions, similar C₅₀ values were recorded at ECe 7.3, 5.2 and 3.3 dS m⁻¹, respectively. Further, amongst different genotypes, cv. HS 23 (+29%) of spinach and cv. HM 57 (+11 to 18%) of fenugreek produced higher biomass compared to other cultivars. The above findings were corroborated by the ionic uptake behaviour of these crops and their cultivars.