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. 2020 May 25;9(5):677. doi: 10.3390/foods9050677

Table 2.

Characteristics of the nutrient solutions used during the second experiment.

Molar Ratio NH4:NO3 (%)
5:95 15:85 25:75
(mg L−1)
N-NO3 100 90 80
N-NH4 5 16 26
K 117 117 117
P 16 16 16
Mg 24 24 24
Ca 86 86 86
Cl 0 0 20
S 31 57 71
pH 6.3 5.9 5.8
EC (mS cm−1) 1.12 1.42 1.40