Effects of Phosphorus Level on Quality Traits and Quality-Related Enzymatic Activity in Lettuce

Abstract

Abstract In this experiment, we studied the effects of the application of various amounts phosphorus on the quality traits and quality-related enzyme activity in lettuce. When we supplied lettuce with 0.3 mmol/L or 0.4 mmol/L phosphorus, the yield was higher than that of the control. In addition, the quality traits were better, the nitrate content was lower and the nitrate reductase, catalase and ascorbic acid oxidase activities were higher in these plants than in the control. In addition, the chlorophyll content was higher, and the root activity was stronger, in plants supplied with 0.3 or 0.4 mM/L phosphorus than in the control. These results suggest that the application of 0.3 or 0.4 mM/L phosphorus to lettuce is optimal for plant growth.