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International Journal of Agricultural Research
Year: 2011  |  Volume: 6  |  Issue: 3  |  Page No.: 238 - 254

Effects of Different Calcium Applications for Controlling Browning Appearance in Lettuce

Chomdao Khumjing, B. Chutichudet, P. Chutichudet and K. Boontiang    

Abstract: This study was aimed at evaluating the effect of different calcium formulas with various concentration rates on leaf color, contents of phenolic compounds and quinone, Polyphenol oxidase (PPO) activity and browning percentage in Grand Rapids lettuce. A Factorial in Completely Randomized Design was arranged with four replications and composed of two factors: three forms of calcium in terms of calcium chloride (CaCl2), calcium nitrate [(Ca(NO3)2] or calcium oxide (CaO) by soil dressing application with five concentrations (0, 0.5, 1.0, 1.5 or 2.0%). The results showed that plants-treated with 1.5% CaCl2 had the maximal leaf color in term of greenness (a*) values, while treatment of 2% CaCl2 had the lowest contents of phenolic compounds, quinone and activity of Polyphenol oxidase (PPO) which corresponded to the least browning level at harvesting stage.

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