Onset of salinity induces the pH of the leaf apoplast of Pak choi transiently to increase over a period of 2 to 3 hr. This pH event causes protein abundances in leaves to increase. Among them are enzymes that are key for the phenylpropanoid pathway. To answer the questions whether this short-term salt stress also influences contents of the underlying phenylpropanoids and for clarifying as to whether the apoplastic pH transient plays a role for such a putative effect, Pak choi plants were treated with 37.5 mM CaCl2 against a non-stressed control. A third experimental group, where the leaf apoplast of plants treated with 37.5 mM CaCl2, was clamped in the acidic range by means of infiltration of 5 mM citric acid/sodium citrate (pH 3.6), enabled validation of pH-dependent effects. Microscopy-based live cell imaging was used to quantify leaf apoplastic pH in planta. Phenolics were quantified shortly after the formation of the leaf apoplastic pH transient by means of HPLC-DAD-ESI-MS. Results showed that different phenolic compounds were modulated at 150 and 200 min after the onset of chloride salinity. A pH-independent reduction in phenolic acid abundance as well as an accumulation of phenolic acid:malate conjugates was quantified after 200 min of salt stress. However, at 150 min after the onset of salt stress, flavonoids were significantly reduced by salinity in a pH-dependent manner. These results provided a strong indication that the pH of the apoplast is a relevant component for the short-term metabolic response to chloride salinity.
Keywords: Pak choi; apoplastic pH; chloride; flavonoids; phenolic acids; salt stress.
© 2021 The Authors. Journal of Plant‐Environment Interactions Published by John Wiley & Sons Ltd.