endstream endobj startxref Conclusions The highest content of vitamin C was determined in lettuce Levistro Both have a soft “buttery” texture and a sweet, mild flavor. %PDF-1.5 %���� All lettuce types tested in this study were cultivated on the same type of soil under the same conditions. h�b```f``Jc`e`�T`[email protected] A�(ǁ@޷�X�� lettuce types studied, the CA benefit for overall visual quality was highest for iceberg lettuce, and some differences between cultivars were observed.

The outer leaves are dark green, while the inner ones Therefore, the difference in the vitamin C content was induced by lettuce genotype (Llorach et al. Title: Lettuce Production Patterns Author: BPlatts Created Date: 11/22/2006 4:00:21 PM Leaf lettuce is best adapted to Arkansas conditions and produces crisp leaves loosely arranged on the stalk. Bibb lettuce—also called limestone—forms a … Crispheads: Best known is the iceberg. Effects of LED green light on growth and quality of lettuce. Some types and varieties of lettuce withstand heat better than others. 5.1 Crisphead or Iceberg lettuce This type is widely grown in the country and it is characterised by fi rm heads and crisp, curly leaves. £x£Z£a£_ÀÖD­¸¨¦:Õ¬Ö:ÓÚ=°�›ìÕ�kz§Æiåär¥®¯EãÏa‰4%º[email protected]ÈÁËzX+ae-.Ç—øs$zàJ\ğ³ š}œ�BS,Ñ%ë’Á‹%J¢ÀŠ¥d)M %$ín�Ní†&5U‰ûè¬CévY¡ÑI;¢"‚’|²¢öoø|É!ı¥Ô%İàÀGz t(İú¼ÖŠÓ•«)¡_B%ÕÓ¿a£´î. There are five distinct types of lettuce – leaf (also known as loose-leaf), Cos or romaine, crisphead, butterhead and stem (also called asparagus lettuce or celtuce). "v�dJ���e�����������f��_�l�.��s��,ViտI�U�}Mr�uc��ݷ������?_ A tender soft-leaf lettuce with a buttery flavor, they are best when fresh. © 2019 Editorial Board of Chinese Journal of Agrometeorology. The evaluation of influence of various types of ground cover on the lettuce yield and states that the roofs with sugarcane bagasse and rice straw provided greater weight gains of plants, 710.0 and 669.5 grams, respectively, when compared to bare ground without weeding treat- There was no CA benefit for butter lettuce, but CA induced surface discoloration and tissue softening. (Y�T��z�n�*Y� H���b��p�n� ߭�A��a��#��4 Mixing radicchio, arugula, watercress, looseleaf, and more types of lettuce will only improve the color and texture of your green salads. 98 0 obj <>stream h�bbd```b``��� �q�d5�e����x"�߂�+`�.�\V��VA�g�I��>;s��n�"�m�&��H���#X���fC�{`���[email protected] �00҉�����@� B} A head of Boston lettuce resembles a flowering rose. Crisp leaves are packed tightly into a round head. %%EOF Most lettuce greens fall within these main types: Butterheads: A classic variety they have a pale heart and floppy, loosely packed leaves. h��Wmo�8�+�Չ��$v"��(�v9m_T��J�)[email protected]���3vBx)p��* ` ��@�

49 0 obj <> endobj s ⁻¹ might promote the accumulation of dry matter in lettuce and improve the quality of lettuce. 2008). PDF | On Jan 1, 2011, G. Aćamović-Djoković and others published Vitamin C content of different types of lettuce varieties | Find, read and cite all the research you need on ResearchGate Lettuce is grouped into four classes, namely loose-lea f, cos or romaine, butter headhead and crisphead or head lett ce and crisphead or head lettuce. 78 0 obj <>/Filter/FlateDecode/ID[]/Index[49 50]/Info 48 0 R/Length 126/Prev 169110/Root 50 0 R/Size 99/Type/XRef/W[1 3 1]>>stream

endstream endobj 50 0 obj <> endobj 51 0 obj <> endobj 52 0 obj <>stream Butterhead lettuce: This type includes Boston and Bibb lettuces, which are characterized by a loose head and grass-green leaves. All Rights Reserved. {���̓A�� b �"B� Q�>�� |�MRH�$p`���"�(�|��pn���PW��+fؒ3C��D�����%W�B����f�,�/����JRt�P�(B+�%����學�IA�}Nq[�M�(pl0=�|�؊kŐⳢ�ЬQT��c����z��7�@�^o�Luw�}x�K�i�ޜ��nzs*(� TX�! 0 Œ!Ñp1¢ ‚1€�Ud‘EƒŠÆ-ynAKD*EB,5/†G Æħ¾ò?=sòßÉ{U¯ê¯�ªéê{ïwÏùÎw¹La “Ëå&k½]Ü×®¶v�ˆÛ‘ş©�KBÜVıŠ£ÄË¥7’ÚÈD �§¶« ³ÔÓİ(¡Xæ��Ÿÿç_ü÷͈�™Æğî,°›}R=sôdr9ýŸgõÿ€eròÈ”2Ùl¹ÌB&³œ&³’ÉldK2V¶ÁX– ¿ÛZÿI.›'{Sf'ûLV-•Éåå’�©�­A’A�ÁÓr³UŠ>*�ú™^K2³˜ æëÀú³‡ÙüéoMß>ıÚ‹‡gtn0üÂğ‘á”Ñ i���&�*@t=)^WCҽ�G)���F/�[email protected]ԣV�>�S?�%[a����?朔ʼF��P�^�2&��E�L����$���� �d_�����-�7#u�ڱKY�LT�L>�I�=azh~9ťt������h+�z��) ���N�Z�q�t�J:��t�v�����M��s���2����s2�P0tf�+��[�Ȉ���1/z��Eg���KL��r��t��yd���d�I���=�f[�vI�Sɀv$ꉋ9�)#��i��. ����͓ťե[email protected]�㢁�d��ۯw������`��wc�/r]�_��,�'33�l�0�^���qg1�i`^���? Revalorization of spent coffee residues by a direct agronomic approach, Respiration Rate and Some Physicochemical Characteristics of Salicornia bigelovii as a Leafy Green Vegetable, Artificial light impacts the physical and nutritional quality of lettuce plants, The productivity and quality of Lactuca sativa as influenced by microbiological fertilisers and seasonal conditions, Determination of Vitamin C in Various Colours of Bell Pepper (Capsicum annuum L.) by Titration Method, Study of the Molecular Diversity of Internal Transcribed Spacer Region (ITS1.4) in Some Lettuce Genotypes, Changes in the physico-chemical properties of four lettuce (Lactuca sativa L.) varieties during storage, Phenolic compounds and vitamin C as sources of antioxidant activity in black currant fruit (Ribes nigrum L.), Antioxidant activity of ultrasonic extracts of leek Allium porrum L, Genetic Variation of Beta-carotene and Lutein Contents in Lettuce, Characterisation of polyphenols and antioxidant properties of five lettuce varieties and escarole, Some properties of the ascorbate free radical, Functional food science and defence against reactive oxidative species, Carotenoids in Health and Disease: Recent Scientific Evaluations, Research Recommendations and the Consumer, Integrating biotechnology approach in breeding vegetable crops for sustainable agricultural systems, Sviluppo di biomarkers per la tracciabilità dell’area geografica di produzione in rucola, The Influence of Fertilizer on Nitrate, Nitrite and Vitamin C Contents in Vegetables, Sodium selenite treatment of vegetable seeds and seedlings and the effect on antioxidant status. w��~����}b��/����li��6����zQ�Er��,��t�Z g�y�ڪZ�K�f�LW��t����a+��|�@�5MQ#��I����b��� r�;�d>���/�-�!���c����;�����c�߷�~�Нj�������`�[email protected]��� d )4��@���_ HK���10��|f����}#�z�il���Yײ>c];S?> #�ˍAA�����;�@������AMS��/�4ԩR,[email protected]����X������(