It is known that exogenous salicylic acid (SA) plays a role in the response of plants to salt and osmotic stresses. In recent years, SA has been shown to increase the concentrations of organic solutes for osmoregulation in plants subjected to salt stress. Therefore an experiment was conducted to investigate the impact of exogenous SA on the tissue morphology of lluteño maize. The treatment consisted of salt and SA (0.1 mM). Salt stress negatively affected leaf anatomy by showed a positive effect of SA on the composition of structures such as xylem vessels, Kranz anatomy, mesophyll cells, epidermal tissues, leaf blades and chloroplast development. It also increased the number of stomata per unit area. Finally, the presence of salicylic acid in saline conditions has beneficial effects on the morphology of lluteño maize, likely contributing to the tolerance to salinity.Key words: Zea mays L. amilacea, salinity, anatomy, salicylic acid. RESUMEN Se sabe que la aplicación del ácido exógeno salicílico (SA) desempeña un papel en la respuesta de las plantas a la salinidad y al estrés osmótico. En años recientes se ha demostrado que el SA aumenta las concentraciones de solutos orgánicos para la osmorregulación en las plantas sometidas a estrés salino. Por lo tanto, se realizó un experimento para investigar el impacto de factores exógenos como el SA en la morfología de los tejidos de maíz lluteño. El tratamiento consistió en NaCl y SA (0,1 mM

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-and salicylic acid (SA) on the detrimental effects of salt stress by studying the water status of plants of maize grown in Hoagland´s medium with NaCl 100 mM as the saline component, to which SA and NO 3 -were added in different concentrations as mitigating agents. We evaluated water potential (Ψ w ), osmotic potential (Ψ s ), relative water content (RWC), turgor potential (Ψ p ), and the osmotic adjustment (OA) of leaves and roots. SA 0.5 mM mitigated the effects of salinity by increasing the Ψ w of the leaf, the Ψ s of the root, the Ψ p of the leaf, RWC and OA of the leaf; while NO 3 -was only effective in combination with SA, mitigating the effects of salinity by increasing RWC and OA. However, the interaction SA-NO 3 -reduced leaf Ψ w and Ψ s of leaves and roots. Mitigation of salt stress was also detected by a positive effect on plant growth. The greatest effect on growth was produced by the NO 3 -treatments and SA 0.5 mM combined with NO 3 -.

Vitis vinifera L. cv. País is an ancestral Chilean grape undervalued due to its undesirable oenological characteristics. In this study, steam extraction for the production of grape juice, a new product, according to our knowledge, is proposed as an alternative for the valorization of this fruit. The effect of the extraction time on the composition and antioxidant capacity of País grape juice obtained was evaluated, as well as the change in the phenolic profile during storage. The soluble solid values and total polyphenol and total anthocyanin content increased with the extraction time. However, a residence time of the juice in the extraction device higher than 10 min led to thermal degradation of anthocyanins and flavonols. The most abundant phenolic compound identified and quantified by HPLC-DAD in the País grape juice was cinnamic acid. The storage of juices had a greater effect on anthocyanin and flavonol losses than the residence time of the juice in the extraction device. The antioxidant capacity of juice measured by ABTS and ferric reducing power assays ranged from 3 to 5 mmol trolox/L and from 10 to 18 mM Fe2+/L, respectively. In summary, steam extraction is a viable method to produce País grape juice with antioxidant capacity.