綠薄荷(Mentha spicata L.)為唇形科(Lamiaceae)多年生草本植物，薄荷精油為最具有商業化價值的十大精油之一，栽培需求日益增加，但由於灌溉管理不當、排水不良、地下水位上升及化學肥料過度使用，導致耕地鹽化，而使得作物生長不佳。本研究處理以0、100及200 mM氯化鈉(sodium chloride)及3種腐植酸(humic aicd, HA)濃度(0、0.1及0.5 g L-1 HA)處理14天後，探討HA於鹽分逆境對綠薄荷生長性狀及植化素之變化，進而評估HA於鹽分逆境緩解綠薄荷損傷之效果。研究結果顯示，在100 mM NaCl下，施用HA可提高綠薄荷的耐鹽指數，且綠薄荷經0.1及0.5 g L-1 HA處理14天後相較於對照組，其地上部鮮重皆顯著提高49%，而地上部乾重提高32%及36%；另外100 mM NaCl下，經0.1 g L-1 HA處理綠薄荷之葉綠素及類胡蘿蔔素分別為2.22及0.35 mg g-1 FW，相較於其他處理顯著提高，且與未施用NaCl的情況相比，0.1 g L-1 HA處理能維持葉綠素含量，且0.1及0.5 g L-1 HA處理之類黃酮含量皆顯著提高；而在200 mM NaCl，綠薄荷經HA處理後類胡蘿蔔素含量皆顯著下降，且綠薄荷經0.5 g L-1 HA後耐鹽指數顯著下降。綜合上述，HA雖可提高綠薄荷對鹽害之耐受性，由於HA會隨著環境而產生變化，因此，於水耕中施用HA仍需配合生長適溫及適當鈉離子含量才能提高綠薄荷對鹽分逆境之耐受性。

Spearmint (Mentha spicata L.) is a perennial herb of the Lamiaceae family. Mint essential oil is one of the top ten essential oils with the most commercial value. The demand for cultivation is increasing. However, due to improper irrigation management, poor drainage, rise of groundwater table and the overuse of chemical fertilizers have led to salinization of the cropland, which has resulted in poor crop growth. In this study, the experimental treatments included sodium chloride at four levels (0, 100, 150, 200 mM NaCl) and three humic aicd (HA) concentrations (0, 0.1 and 0.5 g L-1 HA) for 14 days to investigate the effect of HA on the growth characteristics and phytochemicals of spearmint. The changes of HA were further evaluated to alleviate the damage of spearmint under salt stress. The results of the study showed that under 100 mM NaCl, the application of HA could improve the salt tolerance index of spearmint, and in terms of fresh weight and dry weight, the fresh weight of the shoot was significantly increased by 49%, however, the dry weight of the shoot biomass increased by 32% and 36%. In addition, 100 mM NaCl, the chlorophyll and carotenoid of spearmint treated with 0.1 g L-1 HA were 2.22 and 0.35 mg g-1 FW, respectively, which were significantly higher than other treatments, and compared with the case without NaCl application, 0.1 g L-1 HA treatment could maintain the chlorophyll content, and the flavonoid content of 0.1 and 0.5 g L-1 HA treatment were significantly increased. At 200 mM NaCl, the carotenoid content of spearmint decreased significantly after HA treatment, and the salt tolerance index was markedly decreased in spearmint with application of 0.5 g L-1 HA. In conclusion, although HA can improve the tolerance of spearmint to salt damage. Because HA will change along with the environment, the application of HA in hydroponic solution still needs to be considered for the growth temperature and appropriate sodium concentration to improve the tolerance of spearmint to salinity stress.

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