Effect of Different Levels of Nitrogen (N) And Phosphorus (P) Fertilizer on Growth and Yield of Lettuce in Coastal Zone of Bangladesh

Akter, Sumaiya; Briste, Preangka Saha; Rabbani, Mohammad Golam; Shamsunnahar, -; Hoshain, Shohrab

doi:10.3329/ralf.v9i2.61618

Cited by 2 publications

(1 citation statement)

References 5 publications

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“…Both mentioned DM values are similar to those obtained in this research after the second and third harvest while the DM content after the first harvest was lower regardless of the NS content. This trend might be a consequence of lower accumulation of nutrients such as N and P, which is in accordance with the study of Akter et al ( 33 ). In terms of green leafy vegetables, stinging nettle can be considered to have high DM content compared to other species such as spinach (6.3–11.2 %) ( 34 ), leaf turnip (13.4–14.1 %) and kale (14.7–20.6 %) ( 29 ).…”

Section: Resultssupporting

confidence: 92%

How to Increase the Nutritional Quality of Stinging Nettle Through Controlled Plant Nutrition

Dujmović,

Opačić,

Radman

et al. 2023

Food Technol. Biotechnol. (Online)

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Research background. As food production faces major challenges, modern agricultural practices are increasingly focused on conserving resources, reducing negative environmental impacts, and sustainably producing foods high in health-promoting phytochemicals. During the production process, many factors can influence the quality and chemical composition of a final food product. Proper selection of cultivating conditions, especially a balanced nutrition, can significantly increase nutritional value resulting in foods with strong biological and functional properties. Stinging nettle is a rich source of minerals, vitamins, pigments, phenols and other bioactive compounds (BC) and can be consumed as a green leafy vegetable with beneficial effects on human health. Therefore, the aim of this study was to determine the nutritional quality and antioxidant capacity of stinging nettle leaves under the influence of different nutrient solution (NS) treatments during three mowings. Experimental approach. The experiment was performed in a floating hydroponic system, with different treatments of NS application during three mowings. After each mowing, the following treatments were differed: treatment 1 – depletion with water, treatment 2 - supplementation with standard NS, and treatment 3 - correction with nutrients. Of the BC minerals, ascorbic acid, phenols, and photosynthetic pigments content, as well as antioxidant capacity were analyzed spectrophotometrically, while individual phenols were determined by liquid chromatography. Results and conclusions. Different nutrition solution treatments and the number of mowings had a significant influence on the content of the analyzed BC. The highest contents of total phenols (377.04 mg GAE/100 g fm), total flavonoids (279.54 mg CTH/100 g fm), ascorbic acid (112.37 mg/100 g fm), and pigments (total chlorophylls 1.84, and total carotenoids 0.36 mg/g), as well as the highest antioxidant capacity (35.47 µmol TE/g) were recorded in the third mowing, with nutrient solution supplementation. Novelty and scientific contribution. This is the first time that stinging nettle leaves are produced in a floating hydroponic system by controlled plant nutrition. We establish this type of nutrition manipulation during multiple mowings as an innovative technique for the production of novel food with high and improved nutritional value suitable for consumption as green leafy vegetables.

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Section: Resultssupporting

confidence: 92%

How to Increase the Nutritional Quality of Stinging Nettle Through Controlled Plant Nutrition

Dujmović,

Opačić,

Radman

et al. 2023

Food Technol. Biotechnol. (Online)

View full text Add to dashboard Cite

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Packaging Matters: Preservation of Antioxidant Compounds of Fresh Stinging Nettle Leaves (Urtica dioica L.)

Dujmović,

Kurek,

Mlinar

et al. 2024

Applied Sciences

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Green leafy vegetables are very challenging in terms of storage and preservation, while packaging in controlled conditions with the selection of appropriate polymer material is crucial for maintaining their nutritional value and quality. Various packaging materials have different gas and water vapor permeability as well as physicochemical properties that can create a specific environment inside the package, therefore affecting the chemical composition, sensory characteristics, and overall quality of packed leafy vegetables. Stinging nettle is an edible plant with a high antioxidant content, making it a valuable leafy vegetable. Therefore, this study aimed to evaluate the influence of four packaging materials (biaxially oriented polypropylene (BOPP), low-density polyethylene (LDPE), polyamide/polyethylene (PA/PE), and polylactic acid (PLA)) on the antioxidant content of packed fresh nettle leaves during 14-day storage. Ascorbic acid content was the highest after 6 days of storage, equally well preserved in all tested films, with an average of 86.74 mg/100 g fm (fresh mass). After 14 days of storage, the total phenolic content was best preserved when packed in LDPE. The content of caffeoylmalic and chlorogenic acids was the highest in LDPE after 6 days. In addition, leaves packed in LDPE after 6 days of storage had the highest content of all photosynthetic pigments. According to FRAP analysis, the antioxidant capacity was best maintained in LDPE (at the 14th day, the measured capacity was 43.61 µmol TE/g). This study shows that the type of packaging material (BOPP, LDPE, PA/PE, and PLA) and storage duration (6 and 14 days) have a great impact on the level of antioxidant compounds in the nettle leaves, where LDPE and BOPP can be highlighted as the most favorable for the preservation of total and individual phenolic compounds, photosynthetic pigments, and antioxidant capacity.

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Effect of Different Levels of Nitrogen (N) And Phosphorus (P) Fertilizer on Growth and Yield of Lettuce in Coastal Zone of Bangladesh

Cited by 2 publications

References 5 publications

How to Increase the Nutritional Quality of Stinging Nettle Through Controlled Plant Nutrition

How to Increase the Nutritional Quality of Stinging Nettle Through Controlled Plant Nutrition

Packaging Matters: Preservation of Antioxidant Compounds of Fresh Stinging Nettle Leaves (Urtica dioica L.)

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