Work

Silicon extends the shelf life of hydroponically grown lettuce

Year: 2025

Type: article

Abstract: Lettuce (Lactuca sativa L.) is the most common leafy vegetable consumed by people around the world. In this study, we explored the influence of varying silicon (Si) concentrations (25, 50, 75, and 100 mg L−1) on hydroponically grown lettuce (Lactuca sativa L.) concerning growth, shelf life, and nutrient composition. Key metrics included plant growth parameters, shelf-life extension under different storage conditions, and physiological responses. Silicon supplementation at 75 mg L−1 significantly boosted total fresh weight by 17.7% over the control. Storage at 4 °C showed marked shelf-life improvement, with Si concentrations of 25, 50, 75, and 100 mg L−1 enhancing storage longevity by 40%, 40%, 60%, and 80%, respectively. Phosphorus content increased with higher Si, while other nutrients remained unaffected. These results indicate that Si application can enhance post-harvest quality and extend marketability under optimal conditions.

Source: Scientific Reports

DOI: 10.1038/s41598-025-08489-y

Authors: Ammar A. Albalasmeh, Alqasem K. Almakhadmeh, Ibrahim Makhadmeh, Osama Mohawesh, Moaed Al Meselmani

Institutions: Jordan University of Science and Technology, Mutah University, Grantham Centre for Sustainable Futures, University of Sheffield

Language: English

Topic: Silicon Effects in Agriculture

Subfield: Plant Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: gold

Estimated APC paid: $2,690