Common ice plant (Mesembryanthemum crystallinum L.) is a novel edible succulent plant with savory flavor. It has epidermal bladder cells (EBCs) that store water and sodium chloride (NaCl) located on the epidermis of the leaves and stems. Ice plant is an obligatory halophyte that requires NaCl for optimum growth. The objective of this study was to determine the impact of NaCl on growth of ice plant for hydroponic production as an edible leafy green and to quantify the ability of ice plant to take up NaCl from the environment. Four-week-old seedlings of ice plant were transplanted into hydroponic systems, established for 1 week, and given five NaCl treatments [0 M (control), 0.05 M, 0.10 M, 0.20 M, 0.40 M NaCl]. Sequential destructive harvests to determine plant growth occurred at day 7, 14, and 21 after NaCl treatment. The 0.05 M NaCl had the greatest stimulating effect on biomass, increasing total fresh weight (FW) by 173% and shoot FW by 193% compared with the control plants. The 0.10 M NaCl also had stimulating effect as compared with 0 M, but plants were not as large as those receiving 0.05 M NaCl. The 0.20 M NaCl had little effect on plant growth compared with the control. The 0.40 M NaCl had a strong stunting effect on plant growth. All plants treated with NaCl had less root weight than the control, and higher NaCl concentration resulted in greater reduction in root weight. However, for the 0.05 and 0.10 M treatment, the gain in shoot weight exceeded the loss in root weight. Plants gained or lost water in a faster rate than dry mass, which resulted in larger differences among treatments in FW than in dry weight (DW). Plants treated with higher NaCl concentrations developed fewer, smaller, and thicker leaves but contained more EBCs per unit leaf surface area. There was high Na and Cl accumulation in leaf tissues of all salt-treated plants (e.g., 180,507 mg·kg−1 Na and 125,084 mg·kg−1 Cl in the 0.05 M treatment vs. 13,558 mg·kg−1 Na and 12,991 mg·kg−1 Cl in the 0 M treatment). This indicated potential for bioremediation of saline soil or hydroponic water. Concentrations of macronutrients such as nitrogen (N), phosphorus (P), calcium (Ca), magnesium (Mg), and sulfur (S) were reduced when plants received increasing NaCl treatments. In general, this study showed that growth of ice plant benefited from 0.05 and 0.10 M NaCl additions to the hydroponic nutrient solution. Ice plant deserves further work on its ability to reduce Na and Cl from accumulating in recirculating hydroponic nutrient solution.

Common ice plant (Mesembryanthemum crystallinum L.) is a novel edible plant with a succulent and savory flavor emerging as new crop for greenhouse and plant factory growers. Currently very limited information is available on the response of ice plant to photoperiod and to daily light integral (DLI). The objective of this study was to determine the impact of photoperiod/DLI on the growth of ice plant for indoor vertical production. Four-week old seedlings of ice plant were transplanted into vertical hydroponic systems and given five photoperiod/DLI treatments: 8/6.3, 12/9.5, 16/12.7, 20/15.8, and 24/19.0 h/mol·m−2·d−1. Sequential destructive harvests to determine plant growth occurred 14, 21, and 28 days after lighting treatments began. Plants performed better with increasing photoperiod/DLI from 8 h/6.3 mol·m−2·d−1 to 20 h/15.8 mol·m−2·d−1. By day 28, shoot fresh weight increased from 160 g to 639 g as the photoperiod/DLI increased from 8 h/6.3 mol·m−2·d−1 to 20 h/15.8 mol·m−2·d−1. The continuous lighting treatment, 24 h/19 mol·m−2·d−1, showed a negative effect on the plant fresh weight (FW) and dry weight (DW). Light treatment did not have obvious effects on shoot:root ratio and macronutrient uptake except that potassium (K) uptake decreased slightly with increased photoperiod/DLI. Plants receiving higher photoperiod/DLI showed the same number of leaves (indicating the same development stage) but had smaller, thicker, and darker green leaves compared to lower photoperiod/DLI treatments. Leaf water content was not affected by light treatment up to 20 h/15.8 mol·m−2·d−1 but decreased at 24 h/19 mol·m−2·d−1. Further research is needed to separate the physiological response of increasing/continuous photoperiod from the response of increasing DLI.

Common ice plant (Mesembryanthemum crystallinum L.) is a novel edible plant with a succulent and savory flavor. The plants display prominent epidermal bladder cells (EBCs) on the surface of the leaves that store water and sodium chloride (NaCl). The plants have high nutritional value and are adapted to saline soils. Previous research has determined the impact of NaCl on the growth and mineral content of ice plant, but as NaCl has an impact on a food’s sensory properties, an interesting question is whether saline growth media can affect the plant’s taste and texture, and if this alters consumers’ sensory response to ice plant. The objective of this study was to evaluate the sensory aspects of ice plant, as well as consumer liking in response to increasing NaCl concentration in hydroponic nutrient solution. Four-week-old seedlings of ice plant were transplanted into deep water culture (DWC) hydroponic systems and treated with five NaCl concentrations (0 M [control], 0.05 M, 0.10 M, 0.20 M, and 0.40 M NaCl). Eight-week-old plants (after four weeks of NaCl treatment) were harvested, and the middle leaves of each plant were sampled for consumer testing. A total of 115 participants evaluated various flavor, texture, and appearance aspects of ice plant and provided their liking ratings. The consumers were able to discriminate differences in salt intensity from the plants based on NaCl treatment in the hydroponic nutrient solution. Low NaCl concentrations (0.05–0.10 M) did not have obvious adverse effect on consumer liking, which aligns with the result of previous research that 0.05–0.10 M NaCl could largely stimulate the growth of ice plant. NaCl concentrations higher than 0.20 M are not recommended from both a production and consumer perspective. With increased NaCl level in plant samples, the consumers detected more saltiness, sourness, and fishiness, less green flavor, and similar levels of bitterness and sweetness. NaCl treatment had no effects on leaf appearance and texture, and the consumers’ overall liking was mainly determined by flavor. Overall, ice plant presents some unique attributes (salty and juicy) compared to other edible salad greens; however, consumer awareness of ice plant is very low, and purchase intent is relatively low as well. Consumers picture ice plant being used mainly in salads and in restaurants.