Lettuce is one of the most consumed leafy vegetables in Turkey. The production lettuce has been to get difficult due infestation cultivation areas with Bremia lactucae. This pathogen genetically very variable. Pathogenic variation B. lactucae not studied yet objective this study was monitore races two geographic regions During growing season May and October 2018, totally 72 diseased leaf sample...

Studies were carried out in 2005 and 2006 raing seasons at four locations (Abakaliki, Ezzamgbo, Ikwo and Okposi) within the Abakaliki Agro-ecological zone of southeastern Nigeria, to determine their suitability for the production of lettuce. The measurements included weather elements, soil physico-chemical propertiesand crop growth and yield. The data collected were subjected to statistical ana...

Root hairs, which arise from root epidermal cells, are tubular structures that increase the efficiency of water absorption and nutrient uptake. A low pH (pH 4) medium induced root hair formation in lettuce (Lactuca sativa L.) seedlings, and the decapitation of shoots inhibited root hair formation. The addition of shoot extract to the medium restored root hair formation in the decapitated lettuc...

A field study was conducted to determine the distribution and development of aphid Nasonovia ribisnigri (Mosley) (Homoptera: Aphididae) populations in iceberg lettuce, Lactuca sativa L. 'Salinas'. Lettuce plants were transplanted and caged individually in the field and inoculated with apterous N. ribisnigri at 0, 1, 2, 3, and 4 wk after transplanting in spring and fall 2002. Plants were harvest...

Lactuca sativa (lettuce) belongs to Asteraceae family important leafy vegetable known for its medicinal properties. The lettuce is a food that should not lack in our meals, we should keep in mind that its low fat and carbohydrate contents and its high contents of water, it provides caloric power of only 13 Kcal /100 gm are very appropriate for weight loss diets. It is rich in minerals, especial...

Customer demands for fresh salads are increasing, but leafy green vegetables have also been linked to food-borne illness due to pathogens such as Escherichia coli O157:H7. As a safety measure, consumers often wash leafy vegetables in water before consumption. In this study, we analyzed the efficiency of household washing to reduce the bacterial content. Romaine lettuce and ready-to-eat mixed sa...

BACKGROUND, AIM AND SCOPE Water quality impairment by heavy metal contamination is on the rise worldwide. Phytoremediation technology has been increasingly applied to remediate wastewater and stormwater polluted by heavy metals. MATERIALS AND METHODS Laboratory analysis and field trials were conducted to evaluate the uptake of metals (Al, Ca, Cd, Co, Cr, Cu, Fe, K, Mg, Mn, Na, Ni, Pb, and Zn)...

The ability of electrolyzed water (EW) to inactivate foodborne pathogens on the surfaces of lettuce and spinach was investigated. Lettuce and spinach leaves were inoculated with a cocktail of 3 strains each of Escherichia col O157:H7, Salmnonella Typhimurium, and Listeria monocytogenes and treated with acidic electrolyzed water (AC-EW), alkaline electrolyzed water (AK-EW), alkaline electrolyzed...

Lettuce (Lactuca sativa L.) is an important leafy vegetable. An unknown malady that causes yellow spot (YS) blemishes on leaves has recently appeared in commercial fields California, potentially reducing lettuce yield and/or quality. YS occurred all morphological types of cultivated regardless their color, with the highest (0.9) and lowest (0.09) rate non-leaf (stem oilseed) leaf lettuce, respe...