Comparison of romaine, loose leaf and iceberg lettuces grown in saline

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dc.authoridDasgan, Hayriye Yildiz/0000-0002-0403-1627
dc.contributor.authorDere, S.
dc.contributor.authorErturk, H. B.
dc.contributor.authorDasgan, H. Y.
dc.date.accessioned2024-12-24T19:23:57Z
dc.date.available2024-12-24T19:23:57Z
dc.date.issued2019
dc.departmentSiirt Üniversitesi
dc.description30th International Horticultural Congress (IHC) - Bridging the World through Horticulture / International Symposium on Tropical and Subtropical Vegetable Production - Tackling Present and Future Global Biotic and Abiotic Stressors -- AUG 12-16, 2018 -- Turkish Soc Hort Sci, Istanbul, TURKEY
dc.description.abstractThe effects of intermediate salt stress on different types (longifolia: romaine, crispa: loose leaf and capitata: iceberg) of lettuce were investigated. Three commercially available lettuce varieties Lital, Caipira, and Savula which belonged to romaine, loose leaf, and iceberg types were used as plant material. Plants were grown in cocopeat slabs in an open soilless system and irrigated by the nutrient solution with or without 50 mM NaCl. Experimental period was autumn-winter in the Mediterranean climate. Plant growth and yield were compared for the different lettuce types in saline and non-saline conditions. The results indicate that lettuce types and cultivars differ in their salt reponses, which would be useful for growers to lettuce choose type and to improve lettuce adaptation to salinity stress. The reduction in leaf area in salt in romaine and iceberg lettuce were 17 and 20%, respectively while in loose leaf lettuce was increased by 3%. Stomatal conductance in salt was decreased by 8.8 and 18% in the loose leaf and iceberg lettuces while 41% increased in the romaine lettuce. The best performance under salt stress in terms of yield was taken from the loose leaf lettuce 'Capira'. Yield reduction in salt was 28, 11 and 18% in romaine, loose leaf and iceberg lettuce types, respectively. Total soluble solids were increased by salt stress in the romaine, loose leaf and iceberg lettuces by 25, 16, and 30%, respectively. Increased brix in salt may improve the taste of lettuce.
dc.description.sponsorshipRepubl Turkey, Minist Agr & Forestry,Bayer,Turkish Exporters Assembly Aegean Exporters Assoc,ANADOLU ETAP,ISHS, Div Vegetables, Roots & Tubers
dc.identifier.doi10.17660/ActaHortic.2019.1257.13
dc.identifier.endpage94
dc.identifier.isbn978-94-62612-54-9
dc.identifier.issn0567-7572
dc.identifier.issn2406-6168
dc.identifier.scopus2-s2.0-85075524161
dc.identifier.scopusqualityQ4
dc.identifier.startpage89
dc.identifier.urihttps://doi.org/10.17660/ActaHortic.2019.1257.13
dc.identifier.urihttps://hdl.handle.net/20.500.12604/5774
dc.identifier.volume1257
dc.identifier.wosWOS:001209198800013
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherInt Soc Horticultural Science
dc.relation.ispartofXxx International Horticultural Congress Ihc2018: International Symposium on Tropical and Subtropical Vegetable Production: Tackling Present and Future Global Biotic and Abiotic Stressors
dc.relation.publicationcategoryKonferans Öğesi - Uluslararası - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241222
dc.subjectLactuca sativa var. longifolia
dc.subjectcrispa
dc.subjectcapitata
dc.subjectNaCl stress
dc.subjectgrowth
dc.subjectyield
dc.subjectbrix
dc.titleComparison of romaine, loose leaf and iceberg lettuces grown in saline
dc.typeConference Object

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