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FOOD CHEMISTRY

Reducing the nitrate in hydroponically grown lettuce

Nature Food volume 2, page 555 (2021)Cite this article

Food Chem. https://doi.org/gqxr (2021)

Lettuce is a popular leafy green vegetable worldwide. However, as a nitrophilic crop, lettuce species can exceed the maximum nitrate level permitted within the European Union, posing potential hazards to human health. The most common approaches to limit nitrate accumulation in commercial lettuce production are decreasing the nitrogen supply and changing the light conditions during growth, but both strategies involve additional systems and labour costs. New management approaches must be developed to produce lettuce with low nitrate levels.

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  1. Nature Food https://www.nature.com/natfood

    Yufang Guo

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  1. Yufang Guo
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Correspondence to Yufang Guo.

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Guo, Y. Reducing the nitrate in hydroponically grown lettuce. Nat Food 2, 555 (2021). https://doi.org/10.1038/s43016-021-00357-y

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