Effect of NaCl concentration and UV-B on lettuce crop in hydroponic system

Abstract

has increased in recent years, so it is imperative for the industry to fill expectations in terms of convenience, taste and product quality. Consumers are looking for freshness and soft textures, so baby leaf vegetables are the most promising choice for the development of minimal processing industries. The cultures of baby leaf vegetables have increased due to it fast processing operations and its attractiveness as a gourmet product. Despite these benefits, the short shelf life and fragility are important limitations. In addition, the limited availability of irrigation water and agricultural soils must be optimized. Hydroponics are shown as a valid alternative. This type of culture facilitates the interventions as abiotic stress in order to increase beneficial compounds and prolong postharvest life. The purpose of this study was to compare the separately responses of ?Lollo Bionda? lettuc