Abstract:
The consumption of vegetables has increased due to the awareness of the
population in search of a healthy diet, especially lettuce (Lactuca sativa L.). The
objective of this work was to evaluate the productivity and sensory analysis of lettuce
in two cultivation systems, conventional and hydroponic. The experiment was
developed in Itauçu-Goiás, in a rural property (Fazenda Água Vermelha). The design
used was by completely randomized blocks, where 2 treatments were used and each
of them containing 40 replications. Plant height, number of leaves, length of the main
vein of the largest leaf, width of the largest leaf, fresh mass, dry mass and sensory
analysis were evaluated, such as; vision, touch, taste and smell. The results showed
that there was a significant difference in the hydroponic system compared to the
conventional one, only the significant difference in the dry mass of the aerial part did not occur. While in the sensory analysis the vision (greener) and taste (sweeter) the
hydroponic system stood out. Therefore, it is concluded that the hydroponic system is
a sustainable and totally viable production alternative for lettuce producers in
general.
