Please use this identifier to cite or link to this item: https://ktisis.cut.ac.cy/handle/10488/12952
Title: Effects of Ascophyllum nodosum seaweed extracts on lettuce growth, physiology and fresh-cut salad storage under potassium deficiency
Authors: Chrysargyris, Antonios 
Xylia, Panayiota 
Anastasiou, Myria 
Pantelides, Iakovos 
Tzortzakis, Nikos G. 
Keywords: Antioxidant capacity;Biostimulants;Fresh-cut salads;Lettuce;Seaweed;Shelf life
Category: Agriculture Forestry and Fisheries
Field: Agricultural Sciences
Issue Date: Dec-2018
Publisher: John Wiley and Sons Ltd
Source: Journal of the Science of Food and Agriculture, 2018, Volume 98, Issue15, Pages 5861-5872
DOI: https://doi.org/10.1002/jsfa.9139
Abstract: BACKGROUND: Potassium (K) deficiency in leafy vegetables such as lettuce is a major concern regarding quality. Seaweed (SW) extracts, as biostimulants, are biodegradable materials and have become increasingly popular as they are reported to enhance crop growth and yield. RESULTS: In order to overcome K deficiencies (i.e. 375 vs 125 mg L−1), alternative foliar applications with extracts of Ascophyllum nodosum SW or K were examined using lettuce plants which were grown hydroponically. Potassium deficiency (at 125 mg L−1) reduced plant biomass, photosynthetic rate, leaf stomatal conductance, lettuce potassium content and tissue antioxidant capacity as compared with the higher K level (375 mg L−1). Application of SW increased the relative growth of lettuce in the low-K treatment. The K level and/or SW application altered the plant's enzyme protective activity (superoxide dismutase, SOD; catalase, CAT; peroxidase, POD) against oxidative stress and hydrogen peroxide (H2O2) production. Spray applications of SW mitigated the effects of K deficiency on indicators of enzyme activity and plant damage, back to levels of high K content (375 mg L−1). The high K level, but also SW application, increased the antioxidant activity of the processed lettuce before storage. Foliar application of the SW extract increased the quality of cut lettuce grown in 125 mg L−1 K conditions by reducing the rate of respiration and increasing consumer preference. CONCLUSION: The SW application could alter the detrimental effects of K deficiency during lettuce growth and storage of processed products. © 2018 Society of Chemical Industry.
URI: http://ktisis.cut.ac.cy/handle/10488/12952
ISSN: 00225142
Rights: © 2018 Society of Chemical Industry
Type: Article
Appears in Collections:Άρθρα/Articles

Show full item record

Page view(s) 50

40
Last Week
1
Last month
5
checked on Aug 19, 2019

Google ScholarTM

Check


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.