Peculiarities of forming quality parameters of commercial products of cutting lettuce (<i>Lactuca sativa var. capitata L.</i>) depending on the method of cultivation




cutting lettuce, Lactuca sativa var. capitata L., leaf rosette, head, yield, quality, dry matter, nitrates, the amount of sugars, vitamin C, lactucin


Purpose. To investigate features of commercial head quality formation in varieties of cutting lettuce (Lactuca sativa var. capitata L.) for different growing methods. To study the influence of growing methods for cutting lettuce plants on the weight of commercial heads, indices of yield and quality of freshly harvested products.

Methods. Field study, laboratory testing and statistical evaluation.

Results. The results of studying peculiarities of head formation in such cutting lettuce varieties as ‘Godar’ (control), ‘Smuhlianka’, ‘Olzhych’ and ‘Dyvohrai’ were shown. Based on the results of phenological observations, the duration of interstage periods of growth and development of cutting lettuce plants was determined for the different growing methods. The model of cutting lettuce of capitata variety for different growing methods was presented in terms of biochemical parameters (content of dry matter, vitamin C, nitrates, amount of sugars). The influence of growing methods for cutting lettuce plants on the commercial head weight, indices of yield and quality of freshly harvested products was studied. Obtained results confirmed that in early ripening varie­ti­es the heads were smaller (150 g) and not dense, in late ripening varieties they were large and dense, weight was 150–500 g. Freshly harvested commercial products of head lettuce in case of seedling cultivation was characterized by a slight increase in dry matter content by 0.15–0.29%. The corresponding pattern was observed for the total sugar content. Its amount was slightly higher: 1.3–1.9% in case of direct sowing and 1.6–1.9% – for seedlings cultivation. The content of ascorbic acid (vitamin C, mg/100 g) was the highest in the ‘Dyvohrai’ variety despite of the method of growing. The largest quantity of nitrates in lettuce heads was in the inner stem (480 mg/kg), while in the middle of the head it was reduced to 110 mg/kg.

Conclusions. Freshly harvested heads of cutting lettuce were analyzed for the content of such basic biochemical indices as dry matter, vitamin C, protein, nitrates, amount of sugars. Biochemical characteristics of freshly harvested products of heading lettuce in case of direct sowing and non-seedling methods of growing were within the error being almost identical with minor deviations. According to the study results, a typical model of capitate lettuce variety was designed which will have practical application in qualification examination of plant varieties.


Download data is not yet available.

Author Biographies

Н. В. Лещук, Ukrainian Institute for Plant Variety Examination

Leschuk, N. V.

О. Б. Барбан, Ukrainian Institute for Plant Variety Examination

Barban, O. B.

О. П. Башкатова, Ukrainian Institute for Plant Variety Examination

Bashkatova, O. P.


Leshchuk, N. V. (2016). Formation of economic indices of varieties Lactuca sativa var. capitata L. depending on growing technique. Vitchyzniana nauka na zlami epokh: problemy ta perspektyvy rozvytku: mater. ХХVIII Vseukr. nauk.-prakt. internet-konferentsii [National science at the turn of the epochs: current state and prospects of development: Proc. of the XXVIIIth All-Ukrainian science-to-practice internet-conference] (Vol. 28, pp. 330–335). December 16, 2016, Pereiaslav-Khmelnytskyi, Ukraine. [in Ukrainian]

Kryvets, D. O., & Pozniak, O. V. (2004). Heading and nonheading lettuce. Breeding, variety, indroduction. Ovochivnytstvo i bashtannytstvo [Vegetables and Melon Growing], 49, 24–28. [in Ukrainian]

Ketskalo, V. V. (2008). Obhruntuvannia elementiv tekhnolohii vyroshchuvannia salatu posivnoho u Pravoberezhnomu Lisostepu Ukrainy [Reasoning growing technology elements of cutting lettuce in the Right-Bank Forest Steppe zone of Ukraine] (Extended Abstract of Cand. Agric. Sci. Diss.). National Agricultural University, Kyiv, Ukraine. [in Ukrainian]

Dydiv, O. I., Dydiv, I. V., & Leschuk, N. V. (2012). Yield and quali­ty of lettuce capitate under conditions of the Western region of Ukraine. Zbirnyk naukovykh prats Vinnytskoho natsionalnoho ahrarnoho universytetu [Proceedings of Vinnytsia National Agrarian University], 4, 122–127. [in Ukrainian]

Ulianych, O. I., & Ketskalo, V. V. (2011). Salat posivnyi [Cutting lettuce]. Uman: N.p. [in Ukrainian]

Kutovenko, V. B. (2016). Comparative evaluation of varieties of cutting lettuce (Lactuca sativa L.) under conditions of the Northern Forest-Steppe zone of Ukraine. In Roslynnyi svit Ukrainy: teoretychni i prykladni aspekty vyvchennia i osvoiennia u vyrobnytstvi osnovnykh i maloposhyrenykh vydiv (silskohospodarski i biolohichni nauky): mater. Vseukr. nauk.-prakt. konf. [The flora of Ukraine: theoretical and applied aspects of stu­dying and commercialization of major and rare species (agricultural and biological sciences): Materials of All-Ukrainian Sci. Conf.] (pp. 91–94). March 23–24, 2016, Kruty, Ukraine. [in Ukrainian]

Ulianych, O. I., & Ketskalo, V. V. (2007). The use of varietal technology – a necessary condition for increasing the yield of lettuce. In Suchasni intensyvni sorty i sortovi tekhnolohii u vyrobnytstvo: mater. nauk. konf. [Modern intensive varieties and varietal technologies into production: Proc. Sci. Conf.] (pp. 76–78). February 1, 2007, Uman, Ukraine. [in Ukrainian]

Bondarenko, H. L., & Yakovenko, K. I. (Eds.). (2001). Metodyka doslidnoi spravy v ovochivnytstvi i bashtannytstvi [Methods of conducting experiments in vegetable and melon growing]. (3rd ed., rev.). Kharkiv: Osnova. [in Ukrainian]

Metodyka provedennia ekspertyzy sortiv salatu posivnoho (Lactuca sativa L.) na vidminnist, odnoridnist i stabilnist [Methods of exa­mining varieties of cutting lettuce Lactuca sativa L. for distinctness, uniformity and stability]. Retrieved from



How to Cite

Лещук, Н. В., Барбан, О. Б., & Башкатова, О. П. (2017). Peculiarities of forming quality parameters of commercial products of cutting lettuce (&lt;i&gt;Lactuca sativa var. capitata L.&lt;/i&gt;) depending on the method of cultivation. Plant Varieties Studying and Protection, 13(2), 162–166.