Effects of <scp><i>Ascophyllum nodosum</i></scp> seaweed extracts on lettuce growth, physiology and fresh‐cut salad storage under potassium deficiency

Abstract

Abstract BACKGROUND Potassium (K) deficiency in leafy vegetables such as lettuce is a major concern regarding quality. Seaweed (SW) extracts, as biostimulants, are biodegradable materials and have become increasingly popular as they are reported to enhance crop growth and yield. RESULTS In order to overcome K deficiencies (i.e. 375 vs 125 mg L −1 ), alternative foliar applications with extracts of Ascophyllum nodosum SW or K were examined using lettuce plants which were grown hydroponically. Potassium deficiency (at 125 mg L −1 ) reduced plant biomass, photosynthetic rate, leaf stomatal conductance, lettuce potassium content and tissue antioxidant capacity as compared with the higher K level (375 mg L −1 ). Application of SW increased the relative growth of lettuce in the low‐K treatment. The K level and/or SW application altered the plant's enzyme protective activity (superoxide dismutase, SOD; catalase, CAT; peroxidase, POD) against oxidative stress and hydrogen peroxide (H 2 O 2 ) production. Spray applications of SW mitigated the effects of K deficiency on indicators of enzyme activity and plant damage, back to levels of high K content (375 mg L −1 ). The high K level, but also SW application, increased the antioxidant activity of the processed lettuce before storage. Foliar application of the SW extract increased the quality of cut lettuce grown in 125 mg L −1 K conditions by reducing the rate of respiration and increasing consumer preference. CONCLUSION The SW application could alter the detrimental effects of K deficiency during lettuce growth and storage of processed products. © 2018 Society of Chemical Industry