Assessing the Salinity Effects on Mineral Composition and Nutritional Quality of Green and Red “Baby” Lettuce

The work focuses on the responses of two baby lettuce (Lactuca sativa L.) cultivars (green “Paris Island” and red “Sanguine”) to different NaCl solutions (0, 5, 10 and 20 mM). Plant mineral composition (N, P, K, Ca, Mg, Fe, Mn, Zn, Cu, B, Cl and Na) and nutritional quality (nitrates, ascorbic acid,...

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Veröffentlicht in:	Journal of food quality 2014-02, Vol.37 (1), p.1-8
Hauptverfasser:	Neocleous, D, Koukounaras, A, Siomos, A.S, Vasilakakis, M
Format:	Artikel
Sprache:	eng
Schlagworte:	antioxidant activity antioxidants ascorbic acid Babies baby vegetables biosynthesis calcium Concentration (composition) copper cultivars diet fast foods fertilizers horticultural crops industry Iron Lactuca Leaves lettuce Lettuces magnesium manganese markets mineral content Minerals nitrates nutrient content nutritive value phenolic compounds salads Salinity sodium sodium chloride vegetable growing Vegetables zinc
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