Table 5.
The interactive effects of lettuce variety, light quality and three replacement methods of nutrient solution on soluble protein and phenol compounds in lettuce plants.
| Variety | Light | Soluble protein (mg g−1 FW) | Phenolic compounds (mg g−1 FW) | ||||
|---|---|---|---|---|---|---|---|
| Complete replacement | Based on EC | Based on plant needs | Complete replacement | Based on EC | Based on plant needs | ||
| Lollo Rossa | White | 4.02g | 4.48d-g | 4.84b-f | 8.47jk | 9.91e | 7.62l |
| Blue | 4.49d-g | 4.73c-f | 4.26efg | 8.75i | 7.87l | 6.55n | |
| Red/Blue | 5.28ab | 5.68a | 4.85b-e | 7.67l | 11.37a | 11.01b | |
| Red | 5.11abc | 5.29ab | 4.04g | 5.90o | 8.52ijk | 10.24d | |
| Lollo Bionda | White | 4.23fg | 4.93bcd | 4.24efg | 10.50c | 6.49n | 8.66ij |
| Blue | 4.94bcd | 5.20abc | 4.43d-g | 10.17d | 9.15h | 7.86l | |
| Red/Blue | 4.7c-f | 4.68c-f | 4.97bcd | 9.45fg | 9.62f | 9.32gh | |
| Red | 4.44d-g | 4.71c-f | 4.47d-g | 7.21m | 8.39k | 7.08n | |
Values are means ± SE of three replicates. Different letters in each column show significant differences at P ≤ 0.05 (Duncan’s Test).