Salinity of nutrient solution influences the shelf-life of fresh-cut lettuce grown in floating system

Scuderi, D.; Restuccia, Cristina; Chisari, Marco; Barbagallo, Riccardo N.; Caggia, Cinzia; Giuffrida, F.

doi:10.1016/j.postharvbio.2010.08.016

Cited by 56 publications

(50 citation statements)

References 29 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…2009;Manzocco et al 2011). Several recent studies focused on the effects of nutrient solution (NS) mineral composition on lettuce yield and quality in soilless cultivation systems (Fallovo et al 2009;Scuderi et al 2011). However, there is a general lack of information on the influence of irrigation management on soilless lettuce yield and quality.…”

mentioning

confidence: 99%

Timer versus moisture sensor-based irrigation control of soilless lettuce: Effects on yield, quality and water use efficiency

Montesano¹,

Iersel²,

Parente³

2016

Hort. Sci. (Prague)

View full text Add to dashboard Cite

The study compares the effects of: timer ('Timer') and soil moisture sensor-controlled irrigation on soilless lettuce; two volumetric water content (Θ) thresholds for irrigation (0.30 ('Θ = 0.3') and 0.40 m 3 /m 3 ('Θ = 0.4')). The most nutrient solution (NS) was applied in 'Timer' where the lowest water use efficiency was observed, with 17 and 42% less NS used in 'Θ = 0.4' and 'Θ = 0.3' , respectively. Irrigation volumes followed the plant water needs in the sensor-controlled treatments, with little or no leaching, while 18% of leaching was recorded in 'Timer' . Plants in 'Timer' and 'Θ = 0.4' had higher fresh weights (24%) and leaf area (13%) than plants in 'Θ = 0.3' . Similar dry weight was observed among treatments but percentage of dry matter was 20% higher in 'Θ = 0.3' . Gas exchanges and leaf tissues chemical composition were similar in all treatments, but nitrate concentration was lower in the 'Θ = 0.3' plants. Precision sensor-controlled irrigation based on Θ measurements is an effective tool to increase the overall water use efficiency and to improve the quality of soilless-grown lettuce by acting on the substrate moisture level.

show abstract

mentioning

confidence: 99%

Timer versus moisture sensor-based irrigation control of soilless lettuce: Effects on yield, quality and water use efficiency

Montesano¹,

Iersel²,

Parente³

2016

Hort. Sci. (Prague)

View full text Add to dashboard Cite

show abstract

“…As it was explained before, herbaceous crops affected by salinity at moderate levels do not show visible damages and may have deep green and more succulent leaves (Maas and Hoffman, 1977). Scuderi et al (2011), employing the same salinity conditions than this research, noticed an improvement of the properties of fresh-cut lettuce with increasing levels of salinity, delaying the decay process and increasing the shelf-life. Chisari et al (2010) observed a reduction of oxidative enzymes on fresh-cut lettuce leaves grown under salinity conditions.…”

Section: Discussion Of Resultssupporting

confidence: 60%

“…The content of both enzymes was reduced in fresh-cut lettuce leaves of plants cultivated under salinity conditions (2´8, 3´8 and 4´8 dS/m EC), and it also showed lowest change in colour and lowest reduction in total phenolic content and antioxidant capacity after 3 days of storage (Chisari et al, 2010). Scuderi et al (2011), using the same salinity conditions, noticed an improvement of the properties of fresh-cut lettuce with increasing levels of NaCl salinity. The CO2 production was reduced with a subsequent control of the decay process.…”

Section: Benefits Of Salinity On Lettucementioning

confidence: 83%

Hyperspectral image applied to determine quality parameters in leafy vegetables

Lara¹,

Ángel²

View full text Add to dashboard Cite

MASTER IN AGRO-ENGINEERING CO-SUPERVISOR: BELÉN DIEZMA IGLESIAS CO-SUPERVISOR: LOURDES LLEÓ GARCÍA MADRID, 2016He nacido hoy de madrugada, viví AGRADECIMIENTOS -ACKNOWLEDGEMENTSDesde que comencé este reto que ha sido la tesis doctoral, muchas cosas han cambiado. No ha sido un camino fácil. Muchas horas de esfuerzo y dedicación. Cambios que han puesto patas arriba mis metas y aspiraciones. Tener que reinventarse, volver a empezar, adaptarse a los cambios… Por suerte, no estoy solo en el camino. Muchas personas me lo han demostrado en este tiempo y me gustaría agradecérselo en estas líneas.Quisiera dar las gracias de forma muy especial a mis tutoras, Belén Diezma Iglesias y Lourdes Lleó García, por toda la ayuda prestada a lo largo de estos años. Por su supervisión, apoyo y empuje. Para mí han sido más que tutoras, amigas, y su empuje y ánimo han sido determinantes para que hoy pueda escribir este párrafo. Gracias de corazón y ojalá podamos seguir colaborando en el futuro.Special thanks also to Jean Michel Roger for his unconditional support and technical advice in this research, and also for his assistance during my stay in CEMAGREF, now IRSTEA, Montpellier (France). It is always a great pleasure working with him.A todas las personas que componen el grupo de investigación LPF-TAGRALIA. Me he sentido muy a gusto trabajando con vosotros y en los momentos que hemos compartido. Ojalá hubieran podido ser muchos más. En especial, quisiera agradecer su ayuda y apoyo a Margarita Ruiz-Altisent y a Pilar Barreiro Elorza, siempre dispuestas a compartir su conocimiento. Podéis contar conmigo cuando lo necesitéis.Al Ministerio de Ciencia e Innovación (MICINN) que ha financiado los trabajos de investigación llevados a cabo en esta tesis doctoral con los proyectos Multihort (AGL2008-05666-C02-01) y QualityLeaf (AGL2013-48529-R), junto con el proyecto Durasfrut II (AL11-P(I+D)-06) de la Universidad Politécnica de Madrid.A María Isabel Gil y Yolanda Garrido, del Centro de Edafología y Biología Aplicada del Segura, perteneciente al Consejo Superior de Investigaciones Científicas (CEBAS-CSIC), por su colaboración y ayuda en la generación de muestras y en la interpretación de resultados de una parte fundamental de este trabajo.A mis antiguos compañeros de la Escuela de Ingeniería Técnica Agrícola que se preocuparon por mí y me apoyaron en momentos muy difíciles. En especial, me gustaría dar las gracias a las profesoras Eva Cristina Correa Hernando y Virginia Díaz Barcos, que se volcaron en ayudarme en aquellos momentos y, gracias a ellas, pude encontrar pronto un nuevo reto profesional. Os estaré siempre agradecido.A mi familia. A mis padres y hermanos. A los amigos que han sido conscientes de este duro camino y se han preocupado por mí, dándome ánimos. A Devin Townsend por haber sido la banda sonora de esta Tesis Doctoral.A mi mujer, Laura, porque sus pasos han sido mi inspiración para decidirme a cumplir este reto. Todo llega y, no me cabe duda, nuestro trabajo también tendrá su recompensa.A Alicia, porque aún no lo sabe, pero...

show abstract

“…The low salinity in the Kampar River causes the enhancement of nutrient concentration. Scuderi et al (2011) explain that the nutrient concentration will increase in the low salinity of waters, as well as the temperature, which is one the very important physical parameter in the aquatic environment. Changes in water temperature will have an impact on the physical and chemical conditions of the waters and on marine life (Hala et al, 2013).…”

Section: Resultsmentioning

confidence: 99%

Nutrient Condition of Kampar Big River Estuary: Distribution of N and P Concentrations Drifted by Tidal Bore ”Bono”

Wisha

Maslukah

2017

Indo. J. Mar. Sci.

View full text Add to dashboard Cite

Salinity of nutrient solution influences the shelf-life of fresh-cut lettuce grown in floating system

Cited by 56 publications

References 29 publications

Timer versus moisture sensor-based irrigation control of soilless lettuce: Effects on yield, quality and water use efficiency

Timer versus moisture sensor-based irrigation control of soilless lettuce: Effects on yield, quality and water use efficiency

Hyperspectral image applied to determine quality parameters in leafy vegetables

Nutrient Condition of Kampar Big River Estuary: Distribution of N and P Concentrations Drifted by Tidal Bore ”Bono”

Contact Info

Product

Resources

About