Effects of salinity on lettuce (Lactuca sativa L.) quality

Abstract

Lettuce, a vegetable crop, is very recommendable in diets, but it is also susceptible to saline media. The trial with lettuce, as a sand culture, was set up during spring and autumn. The control variant was watered with modified Hogland solution, while the variant in which effects of salinity were observed was watered by mineral water St. George from Torda with extremely high degree of salinity. Saline mineral water did not affect changes of lettuce yield, nor content of phosphorus, potassium, sodium, vitamin C, P-carotene and chlorophyll, but it led to the decrease of nitrogen content (especially of nitrite form) and the increase of magnesium, sulphur and chlorine. Nevertheless, the nutritive value of lettuce was not reduced.

Salata je povrtarska vrsta koja je vrlo cenjena u dijetetskoj ishrani, a osetljiva je na zaslanjenje podloge. Salata je gajena tokom proleća i jeseni kao peščana kultura. Za razliku od kontrolne salate koja je zalivana sa modifikovanim Hoagland-ovim rastvorom, salata kod koje je ispitivan uticaj zaslanjenja zalivana je sa mineralnom vodom Sveti Đorde iz Torde, sa izrazito visokim stepenom zaslanjenja. Zaslanjena mineralna voda nije uticala na promenu prinosa salate, kao i sadržaja fosfora, kalijuma, natrijuma, vitamina C, hlorofda i B-karotina, ali je dovela do smanjenja sadržaja azota (posebno nitratnog oblika) i povećanja sadržaja magnezijuma, sumpora i hlora, što ne umanjuje njenu nutritivnu vrednost.