eng Science and Education Publishing Journal of Food and Nutrition Research 2333-1240 2021-05-31 9 5 263 273 10.12691/jfnr-9-5-4 JFNR2021954 article Dujun Wang 1 Jie Wang 1 Jingying Zheng 1 Yueling Shang 1 Fengwei Li 1 Runqiang Yang 2 Chunyin Zhang 3 Yangjie Lu 4 Xiaohong Yu yxh1127@ycit.edu.cn 4 School of Marine and Bioengineering, Yan Cheng Institute of Technology, Yancheng 224051, China College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China Yancheng Green Garden Saline Soil Agriculture Technology Co., Ltd., Yancheng 224001, China Yancheng Huijia Aquatic Products Technology Co., Ltd., Yancheng 224300, China The effects of CaCl2 and abscisic acid (ABA) on the sprouts growth, ¦Ã-aminobutyric acid (GABA) and flavonoids accumulation in germinated Salicornia bigelovii Torr. were investigated under NaCl stress. Results showed that the content of GABA and flavonoids increased by 1.20 and 1.19 times under 5 mM CaCl2 treatment compared with the control group. The key enzymes including glutamate decarboxylase (GAD) and diamine oxidase (DAO), phenylalanine ammonolyses (PAL), cinnamicacid-4-hydroxylase (C4H) and 4-coumarate: CoA ligase (4CL) were increased significantly (p<0.05). After being treated with 50 ¦ÌM ABA under 7.5 gL-1 NaCl, S. bigelovii had the higher content of GABA (398.26 mg100g-1) and flavonoids (36.90 mgg-1) than control group (p<0.05). The mRNA levels of key enzymes were consistent with GABA and flavonoids accumulation. Our results provided the basic for further studies key enzyme genes affect the GABA and flavonoids accumulation and laid the foundation for high value utilization of S. bigelovii. http://pubs.sciepub.com/jfnr/9/5/4/jfnr-9-5-4.pdf Salicornia bigelovii Torr combined stress ¦Ã-aminobutyric acid flavonoids key enzyme gene