Author(s)

Ningrong Yang ¹, Xinyang Xia ¹

Affiliation(s)

¹ College of Science, Tibet University, Lhasa, Tibet, 850000, China

Corresponding Author

Ningrong Yang

ABSTRACT

Lettuce is one of the largest leaf vegetables in the world. It belongs to the genus lettuce of Compositae. It is mostly green, including loose-leaf lettuce, cream lettuce, knot lettuce, etc. It is widely cultivated in most parts of the world. Lettuce is favored by the public because of its low risk of pests and diseases and less pesticide residue. It meets the public's demand for pollution-free vegetables. In recent years, the demand for lettuce is increasing rapidly, and the planting area is also expanding, so the research work on lettuce is also rapidly advancing. With the development of science and technology, the production of lettuce has greatly increased. Although people pay more attention to the quality of lettuce with the increase in economic income, this study reviewed the regulation of lettuce quality from the aspects of the genome, leaf color, temperature, fertilizer, light, and storage methods.

KEYWORDS

Lettuce Quality, Soluble Sugar, Vitamin C, Organic Fertilizer, LED Light Source

CITE THIS PAPER

Ningrong Yang, Xinyang Xia, Progress in Quality Control of Lettuce. Advances in Food Science and Human Nutrition (2022) Vol. 4: 22-28. DOI: http://dx.doi.org/10.23977/afshn.2022.040104.

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Sponsors, Associates, and Links

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• Journal of Modern Crop Science
  
  
• Plant Nutrition & Soil Science International
  
  
• Agricultural Mechanization, Electrification and Automation
  
  
• Food Chemistry, Processing, and Storage
  
  
• Botany and Zoology Frontiers