Abstract

The main characteristics of the phenolic foam are inherent to a substrate of excellent quality such as sterility, excellent aeration and high load-bearing capacity. However, as it comes from a phenolic resin, the foam has some residues that can affect the development of plants. Thus, this work aimed to evaluate different treatments for washing phenolic foam under the germination and initial growth of lettuce seedlings in two immersion times. The experimental design was completely randomized (DIC), in a 5x2 factorial scheme, containing four replications with 56 plants per plot. Each repetition was composed of a phenolic foam board. The experimental factors consisted of different substances: caustic soda (NaOH), pint lime (CaOH2), citric acid (C6H8O7), vinegar (CH3COOH) and water in solution with distilled water, and two immersion times (30 minutes and 18 hours). For the witness treatment, there was no immersion. After 18-hour immersion, the treatment with citric acid presented the best development for height and biomass in the lettuce seedlings. On the other hand, the 4,0% vinegar pretreatment was not considered viable for phenolic foam for any of the times analysed. There was a significant decrease in seedling biomass when no treatment in the foam was carried out before sowing the lettuce seeds. The caustic soda presented lower results for emergence speed index, fresh aerial biomass, height and number of leaves for the 18-hour immersion compared to the 30-minute immersion.

Highlights

  • Lettuce (Lactuca sativa L.) is the most important leafy vegetable in the world and the most commercialized in Brazil, being consumed mainly in natura, prepared in salads (SALA; COSTA, 2012, SANTI et al, 2013)

  • Aiming to obtain a more efficient pretreatment for the use of phenolic foam in the production of lettuce seedlings, this study addressed the evaluation of different treatments in the washing of phenolic foam, under germination and initial growth of lettuce seedlings in two immersion times

  • Only citric acid had a better average in 18 hours compared to 30 minutes

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Summary

Introduction

Lettuce (Lactuca sativa L.) is the most important leafy vegetable in the world and the most commercialized in Brazil, being consumed mainly in natura, prepared in salads (SALA; COSTA, 2012, SANTI et al, 2013) It is the most popular species among those in which the leaves are eaten raw and still fresh (COMETTI et al, 2004). According to Furlani et al (1999), hydroponic is an alternative cultivation technique at which the soil is replaced by an aqueous solution containing only the mineral elements essential to plants This technique has been associated with the production of vegetables of higher sanitary quality and yield than those cultivated in a conventional way (CARRASCO, 2004)

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