Research on the Quality of Lettuce Production Grown in Protected Areas

Vegetables are especially important in human nutrition. Rational nutrition is unimaginable without the daily use of various varieties of vegetables. Green vegetable plants are important for every family that has a garden. This category includes several vegetables, such as: spinach, salad, green garlic, loboda, green onions, etc. Perennial greens should be grown in a marginal area, so as not to create problems when preparing the soil for other crops. From the salad category, Lettuce is the most widespread, it is cultivated for its heads and leaves, which can be eaten in salads, it is also eaten raw, especially when other vegetables on the market are missing. Lettuce is an annual plant with a main pivoting root, leaves full of fleshy and thin vitamins, but it is also a herbaceous plant. It is part of the Compositae family. Following the completion of research on the behavior of eight lettuce varieties grown in solarium on different vegetation cycles, at the Ulmi Variety Testing Center we performed the determination of parameters that influence the quality of lettuce production from which the following measurements are derived: plant height, average weight of plants at harvest, leaf embossing, dry substance, leaf thickness, plant diameter, the shape of the head and variety color. The present paper aims to determine some parameters that influence the quality of salad production. Eight lettuce varieties grown in the solarium were monitored at the Ulmi Variety Testing Center. The parameters followed in the study were: plant diameter (cm), plant weight (g), leaf thickness (mm), embossing size (cm), height of flowering plants (cm) and soluble dry matter.