8
views
0
recommends
+1 Recommend
0 collections
    0
    shares
      • Record: found
      • Abstract: found
      • Article: found
      Is Open Access

      Soilless Cultivation: Dynamically Changing Chemical Properties and Physical Conditions of Organic Substrates Influence the Plant Phenotype of Lettuce

      research-article

      Read this article at

      Bookmark
          There is no author summary for this article yet. Authors can add summaries to their articles on ScienceOpen to make them more accessible to a non-specialist audience.

          Abstract

          In agriculture, the increasing scarcity of arable land and the increase in extreme weather conditions has led to a large proportion of crops, especially vegetables, being cultivated in protected soilless cultivation methods to provide people with sufficient and high-quality food. Rockwool has been used for decades as a soil substitute in soilless cultivation. Since rockwool is not biodegradable, it is disposed in landfills after its use, which nowadays leads to ecological concerns and drives the search for alternative substrates, especially organic materials. The objectives of this study were to investigate the effects of organic materials (wood chips, sphagnum moss, and hemp fibers) in relation to rockwool substrate on plant growth and quality of lettuce as a result of physical and chemical properties of the mentioned substrates. We were able to show that sphagnum moss is a suitable substitute substrate for lettuce cultivation, contrary to hemp. All investigated substrates presented good physical properties, but differed in their decomposition stability. Within 8 weeks, 30% of the hemp and about 10% of both sphagnum and wood materials were degraded. It was concluded that the increased microbiological activity immobilized nitrogen and led to oxygen deficiency in the rhizosphere and resulted in increased phenolic acid contents in lettuce but poor yield on hemp. Sphagnum caused a pH decrease and accumulation of ammonium in the nutrient solution and allowed the highest yield for lettuce at moderate phenolic acid contents. Low yields were obtained on wood, which could possibly be increased by optimized nutrient solution, so that wood as an alternative to rockwool was not excluded. By applying used organic substrates as soil additives on arable land, the nutrients accumulated in it might fertilize the open field crops, thus saving mineral fertilizers. This, together with the avoidance of waste, would contribute to a greater sustainability.

          Related collections

          Most cited references46

          • Record: found
          • Abstract: found
          • Article: not found

          Contrasting soil pH effects on fungal and bacterial growth suggest functional redundancy in carbon mineralization.

          The influence of pH on the relative importance of the two principal decomposer groups in soil, fungi and bacteria, was investigated along a continuous soil pH gradient at Hoosfield acid strip at Rothamsted Research in the United Kingdom. This experimental location provides a uniform pH gradient, ranging from pH 8.3 to 4.0, within 180 m in a silty loam soil on which barley has been continuously grown for more than 100 years. We estimated the importance of fungi and bacteria directly by measuring acetate incorporation into ergosterol to measure fungal growth and leucine and thymidine incorporation to measure bacterial growth. The growth-based measurements revealed a fivefold decrease in bacterial growth and a fivefold increase in fungal growth with lower pH. This resulted in an approximately 30-fold increase in fungal importance, as indicated by the fungal growth/bacterial growth ratio, from pH 8.3 to pH 4.5. In contrast, corresponding effects on biomass markers for fungi (ergosterol and phospholipid fatty acid [PLFA] 18:2omega6,9) and bacteria (bacterial PLFAs) showed only a two- to threefold difference in fungal importance in the same pH interval. The shift in fungal and bacterial importance along the pH gradient decreased the total carbon mineralization, measured as basal respiration, by only about one-third, possibly suggesting functional redundancy. Below pH 4.5 there was universal inhibition of all microbial variables, probably derived from increased inhibitory effects due to release of free aluminum or decreasing plant productivity. To investigate decomposer group importance, growth measurements provided significantly increased sensitivity compared with biomass-based measurements.
            Bookmark
            • Record: found
            • Abstract: not found
            • Article: not found

            Nutritional value, bioactive compounds and health benefits of lettuce (Lactuca sativa L.)

              Bookmark
              • Record: found
              • Abstract: found
              • Article: not found

              Characterisation of polyphenols and antioxidant properties of five lettuce varieties and escarole.

              Salad vegetables could be relevant as dietary sources of natural antioxidants. A better knowledge of their composition can be useful for understanding their potential bioavailability and biological activities. The antioxidant compounds, polyphenols and vitamin C, have been determined in five varieties of lettuce (iceberg, romaine, continental, red oak leaf, lollo rosso) and one variety of escarole (frissé). The polyphenol study by HPLC-DAD-MS/MS ESI allowed the identification of two compounds previously not reported in lettuce; quercetin and luteolin rhamnosyl-hexosides. Qualitative and quantitative differences were observed between the polyphenol profiles. Caffeic acid derivatives were the main phenolics in green varieties, while flavonols were detected in higher quantities in red varieties and escarole, and anthocyanins were only present in red-leafed varieties. The highest total phenolic content was observed in red-leafed varieties while the highest level of vitamin C was detected in the continental variety. The red varieties showed the highest antioxidant activity by all the methods assayed.
                Bookmark

                Author and article information

                Contributors
                Journal
                Front Plant Sci
                Front Plant Sci
                Front. Plant Sci.
                Frontiers in Plant Science
                Frontiers Media S.A.
                1664-462X
                18 January 2021
                2020
                : 11
                : 601455
                Affiliations
                Division Biosystems Engineering, Faculty of Life Sciences, Albrecht Daniel Thaer-Institute of Agricultural and Horticultural Sciences, Humboldt University of Berlin , Berlin, Germany
                Author notes

                Edited by: Christoph Martin Geilfus, Humboldt University of Berlin, Germany

                Reviewed by: Cheng Xue, Agricultural University of Hebei, China; Asif Naeem, Nuclear Institute for Agriculture and Biology, Pakistan

                This article was submitted to Plant Nutrition, a section of the journal Frontiers in Plant Science

                Article
                10.3389/fpls.2020.601455
                7847896
                33537041
                a10a6222-3f9c-4ae9-97cf-e890120c7cb8
                Copyright © 2021 Nerlich and Dannehl.

                This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.

                History
                : 01 September 2020
                : 18 December 2020
                Page count
                Figures: 5, Tables: 3, Equations: 6, References: 46, Pages: 13, Words: 0
                Categories
                Plant Science
                Original Research

                Plant science & Botany
                sphagnum moss,oxygen,lettuce,phenolic acids,nitrogen immobilization,rockwool substitutes,organic substrates,soilless cultivation

                Comments

                Comment on this article