GROWTH, YIELD AND POST-HARVEST EVALUATION OF LETTUCE PLANTS SUBJECTED TO DIFFERENT LEAF SILICON CONCENTRATIONS

Candido Ferreira De Oliveira Neto,Tiago De Souza Santiago,Gerson Diego Pamplona Albuquerque,Mário Lopes Da Silva Júnior,Myriam Galvão Neves,Ricardo Shigueru Okumura

doi:10.32404/rean.v7i4.4448

Abstract

Lettuce is considered the most produced and consumed leafy vegetable; however, it has short post-harvest life, which generates significant losses for both producers and consumers. Studies have proven the beneficial effect of silicon on fruits and vegetables. Therefore, the aim of the current study is to evaluate the influence of leaf calcium silicate application on the growth, biomass production and postharvest conservation of curly lettuce. The experiment was carried out in greenhouse at Federal Rural University of Amazonia, Parauapebas Campus / PA. It followed a completely randomized design (CRD) with five Si concentrations (0.0, 2.0, 4.0, 6.0 and 8.0 mg L-1) and eight repetitions, which totaled 40 plants. Plants were grown in plastic pots (capacity = 3 dm3) filled with soil classified as Red-Yellow Argisol. Different Si concentrations were applied to plant leaves, at the 20th and 27th days after transplantation (DAT). Silicon has favored the growth and development of lettuce plants, as well as reduced their post-harvest weight loss. It was possible concluding that the herein tested Si concentrations, which were applied to leaves - in the form of calcium silicate - had beneficial effect on lettuce plants.

Highlights

Lettuce (Lactuca sativa L.) is a leafy vegetable belonging to family Asteraceae
Were adjusted through linear equation (R2 = 0.95); they have indicated shorter root length in response to increased Si concentration, i.e., the longest length was recorded in lack of silicon source
It is possible inferring that increased calcium silicate concentrations have led to shorter root length in lettuce plants

Summary

Introduction

Lettuce (Lactuca sativa L.) is a leafy vegetable belonging to family Asteraceae It derives from wild species found in the Mediterranean region, which presents temperate climate, it is grown worldwide. It is often consumed in salads and as ingredient in sandwiches. Given its origin in temperate climate regions, some cultivars were successfully developed and adapted to tropical conditions (Sala and Costa, 2012; Aquino et al, 2014). It is the most important leafy vegetable produced in Brazil, since it has economic and social importance for the country. It is often consumed in natura in order to preserve its nutritional properties, such as vitamin A and mineral salts (Freitas et al, 2013)

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