The Effect of Phosphorus and Root Zone Temperature on Anthocyanin of Red Romaine Lettuce
In this study, phosphorus (P) strength [(full strength: 1×-P, half strength: 0.5×-P and zero strength: 0×-P)] and root zone temperature (10 and 15 °C RZT) were investigated in red romaine lettuce to determine their effects on anthocyanin content. This experiment w...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2019-01-01
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| Series: | Agronomy |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2073-4395/9/2/47 |