UMD researcher receives $600K grant to study how drought, light, and temperature affect nutrition and contaminants in kale and lettuce.
Shirley Micallef is investigating low-tech methods to improve food safety and health benefits.
Image Credit: Kimbra Cutlip
Most growers would never dream of intentionally stressing their crops, but researchers from the University of Maryland think a little bit of strategic neglect might do a lot of good. And they’ve just received nearly $600,000 from the National Institute of Food and Agriculture (NIFA) to find out for sure.
Associate Professor Shirley Micallef and Professor and chair John Erwin—both from the Department of Plant Science and Landscape Architecture—are investigating how controlled bouts of stressful growing conditions can boost beneficial compounds like flavonoids and antioxidants, reduce foodborne pathogen levels and extend shelf-life of kale and lettuce.
In previous studies, Micallef and her graduate student noticed that plants subjected to drought were less likely to support the growth of Salmonella than plants grown under regular watering conditions. She also found that stressed plants contained higher levels of certain beneficial compounds such as flavonoids and other antioxidants.
“That spurred us to try to figure out what’s going on,” Micallef said. “We want to see if there is a connection between these compounds and the levels of bacteria on the plants. We’re not only looking at foodborne pathogens like Salmonella, but also spoilage bacteria, which reduce the shelf-life of produce.”
The researchers will grow kale and lettuce under different kinds of environmental stress for varying periods of time. For example, they may induce drought or expose plants to short bouts of high temperature, or UV light. They will then monitor how these conditions impact the levels of beneficial plant compounds and bacteria that cause spoilage and foodborne illnesses.
The study will also include consumer surveys in collaboration with colleagues from the USDA Agricultural Research Service to determine how different experimental conditions impact taste and marketability.
“We are always thinking of ways to optimize growth, so it seems counterintuitive to stress plants out,” Micallef said. “But we now have a controlled environment agriculture industry with plants being grown in greenhouses where growers want to optimize water use and light levels. These conditions are easily manipulated now, and so I think it’s an opportunity for us to ask how we can regulate stress on plants for different purposes.”
At the end of the three-year study, the team hopes to have a set of low-tech recommendations for farmers to improve the nutritional quality of leafy greens while reducing foodborne pathogens and extending shelf-life all at the same time.
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This work is funded by the United States Department of Agriculture National Institute of Food and Agriculture (USDA-NIFA), AFRI project # 2022-67017-36582 grant “Improving Food Safety and Nutritional Quality of Lettuce and Kale Via Elicitation of Plant Secondary Metabolites with Regulated Abiotic Stress”
