Effect of different concentrations of diluted seawater on yield and quality of lettuce

Abstract

This study was carried out to investigate the effects of irrigating lettuce (Lactuca sativa L. cv. Funly) with different concentrations of diluted seawater (0%, 2.5%, 5%, 10%, 15%, 20%) on the fresh yield, marketable yield and quality (DM, total soluble solids, titratable acidity, total sugar, vitamin C, NO3-N, protein, and total oxalate content). The experiments were conducted in a greenhouse in the autumn of 2012. The fresh yield, marketable yield, and DM of lettuce irrigated with 2.5% and 5% seawater were similar to those of control, but these parameters decreased in response to 10% seawater, and the lowest values were obtained in response to 20% seawater. The 2.5% seawater treatment had no effect on the vitamin C and NO3-N content, but both significantly decreased when lettuce was irrigated with seawater concentrations higher than 2.5%. Total soluble solids, total sugar, and protein content significantly increased in response to low salinity (2.5% and 5%) but decreased in response to increasing seawater stress. The titratable acidity values remained unchanged under the various saline conditions. Irrigation with diluted seawater did not affect the total oxalate content up to a concentration of 5%, but increasing the concentration of seawater above 5% increased oxalate content. The results of this study demonstrated that low concentrations of seawater are suitable for lettuce production and lettuce can be grown successfully using diluted seawater at concentrations of 2.5% and 5%.

Development of Future’s Two Model Plant (Lettuce and Potato) in Diluted Seawater In Vitro and In Vivo Conditions

“…Lettuce is categorized as being moderately salt tolerant (Turhan et al, 2014). Salinity concentration higher than 2.0 and 2.6 dS m -1 reduce plant development and fresh yield, respectively (De Pascale and Barbieri 1995).…”

“…Because in our study 5% (3.2 dS m -1 ) and 10% (6.6. dS m -1 ) salinity level was occurred good plant growth and fresh weight. Increased salt concentrations in irrigation water can lead to a significant reduction in lettuce growth, yield, weight and marketable yield (Al-Maskri et al, 2010;Turhan et al, 2014). Turhan et al, (2014) investigated the effects of different diluted seawater treatments (0, 2.5 %, 5 %, 10 %, 15 % and 20 %) on the yield and some quality parameters in lettuce.…”

“…Increased salt concentrations in irrigation water can lead to a significant reduction in lettuce growth, yield, weight and marketable yield (Al-Maskri et al, 2010;Turhan et al, 2014). Turhan et al, (2014) investigated the effects of different diluted seawater treatments (0, 2.5 %, 5 %, 10 %, 15 % and 20 %) on the yield and some quality parameters in lettuce. They reported that, fresh and marketable yield of lettuce irrigated with 2.5% and 5% seawater were parallel to those of control, but these traits decreased in response to 10% seawater.…”

“…In the world of soilless cultivation, hydroponic culture has been made along with a world-wide vegetable production expanding around 35,000 hectares (Hickman, 2011;Atzori et al, 2016). Some of these studies have shown that the use of seawater in growing environments does not adversely affect efficiency up to certain concentrations and has maximum thresholds that vary by species (Sakamoto et al, 2014;Turhan et al, 2014). In any case, although the scientific literature provides a variety of information about the effects of salt for more than 130 plant species (Shannon and Grieve, 1998), there are still missing data about others, especially considering the production of nutrient contents as a response to salinity stress (Atzori et al, 2016).…”

“…Last ten to fifteen years, there has been increasing interest among scientists and planners in the use of seawater (especially diluted) for plant irrigation (Liu et al 2003). However, the effect of seawater on lettuce and potato growth has not been sufficiently researched (Turhan et al, 2014;Elkazzaz et al, 2018). Plants grown in a plant factory are less affected by changes in the abiotic environment than products grown on a farm (Gruda, 2009).Therefore, you can always expect a stable supply of the product grown in a factory.…”