Iron Biofortification of Red and Green Pigmented Lettuce in Closed Soilless Cultivation Impacts Crop Performance and Modulates Mineral and Bioactive Composition
Consumer demand for vegetables of fortified mineral and bioactive content is on the rise, driven by the growing interest of society in fresh products of premium nutritional and functional quality. Biofortification of leafy vegetables with essential micronutrients such as iron (Fe) is an efficient me...
Main Authors: | Maria Giordano, Christophe El-Nakhel, Antonio Pannico, Marios C. Kyriacou, Silvia Rita Stazi, Stefania De Pascale, Youssef Rouphael |
---|---|
Format: | Article |
Language: | English |
Published: |
MDPI AG
2019-06-01
|
Series: | Agronomy |
Subjects: | |
Online Access: | https://www.mdpi.com/2073-4395/9/6/290 |
Similar Items
-
Combating Micronutrient Deficiency and Enhancing Food Functional Quality Through Selenium Fortification of Select Lettuce Genotypes Grown in a Closed Soilless System
by: Antonio Pannico, et al.
Published: (2019-11-01) -
Configuration by Osmotic Eustress Agents of the Morphometric Characteristics and the Polyphenolic Content of Differently Pigmented Baby Lettuce Varieties in Two Successive Harvests
by: Giandomenico Corrado, et al.
Published: (2021-08-01) -
Variation in Macronutrient Content, Phytochemical Constitution and <i>In Vitro</i> Antioxidant Capacity of Green and Red Butterhead Lettuce Dictated by Different Developmental Stages of Harvest Maturity
by: Christophe El-Nakhel, et al.
Published: (2020-04-01) -
The Metabolic Reprogramming Induced by Sub-Optimal Nutritional and Light Inputs in Soilless Cultivated Green and Red Butterhead Lettuce
by: Begoña Miras-Moreno, et al.
Published: (2020-09-01) -
GENOTYPIC VARIATION IN NUTRITIONAL AND ANTIOXIDANT PROFILE AMONG ICEBERG LETTUCE CULTIVARS
by: Youssef Rouphael, et al.
Published: (2017-06-01)