Chapter 1

CHAPTER Ι
INTRODUCTION
Background of the Study
Lettuce (Lactuca sativa Linn.) belongs to the daisy family Astereceae (Catalan,
2010). Lettuce is considered as the most important vegetable in the group of leafy
vegetables. It is almost exclusively used as a fresh vegetable in salads; some forms are
also cooked (Rubatzky & Yamaguchi, 1997). Lettuce is a cool-weather vegetative that
accepts difficult or unpleasant conditions, and thrives when the average daily
temperature is 16-21°C (from https://m.extension.illinois.edu>veggies). In the
Philippines, summertime can be very hot which sometimes causes the lettuce plant to
bolt, or leaves to burn or wilt. When it starts to bolt (produce flowers), the leaves may
taste bitter and unpalatable. Fortunately, some local seed producers had been able to
develop heat resistant and slow-bolting varieties that adapt well in warm environment
(from www.urbangardeningmom.com/grow-lettuce/). The five distinct varieties of lettuce
are Leaf or loose-leaf lettuce, Cos or Romaine, Crisphead, Butterhead, and Stem or
Asparagus lettuce (from https://m.extension.illinois.edu>veggies).
Loose leaf lettuce is one of the most popular types of lettuce for market sales and
home gardens. The leaves vary in shape and color, and form a compact rosette. The
quality, especially the nutritional quality of loose leaf lettuce is superior than other
varieties. Moreover, it can withstand greater environmental variation (Decoteau, 2000).
Loose leaf is the most heat tolerant lettuce variety, and different kinds have differences
in heat tolerance (from https://www.tropicalpermaculture.com/growing-lettuce.html). In
commercial lettuce production, adequate levels of nitrogen (N), phosphorus (P) and
potassium (K) is required to provide high-quality postharvest attributes needed for longer
shelf-life (Hoque, Ajwa, Othman, Smith & Cahn, 2010).

2
The Philippine Department of Agriculture has been promoting the production of
high value crops (HVC) for farmers to earn higher income. Vegetable and fruit growers
had been taught to use IMO and other fermented farm products as part of the nutrient
management component instead of inorganic fertilizers. Some of the commonly
prepared farm inputs are the fermented plant juice (FPJ) and fermented fruit juice (FFJ)
(Maghirang, 2009). Philippine Republic Act 10068, also known as “Organic Agriculture
Act of 2010”, is in charge in promoting natural farming technology by using indigenous
materials in agricultural production (Miller et al., 2013).
Fermented fruit juice (FFJ) can be made from any number of non-citrus fruits,
including those fruits that were referred to as vegetables but which are high in potassium
(Maghirang, 2009). The fermentation process produced by sugar extracts enzymes and
nutrients from the fruit, and transforms it into a liquid extract. It is best if fruits are at the
height of ripeness because the sugar content is at its highest. It can be used as a foliar
spray as well as indirect application to the soil where it feeds microbiomes, and
increases soil health (from growingorganic.com/probiotics/using-fermented-fruit-juice).
According to Sudarshani and Subasinghe (2010), using fermented fruit juice fertilizer is
sustainable, environmental friendly, and has a potential in improving food security across
the globe. Synthetic fertilizers may be helpful today but fermented fruit juice fertilizer
ensures the health of the garden for the future (Rosen & Deborah, 2007).
Fermented fruit juice is considered as environmentally safe, and there is an
escalating demand for natural farming in order to heal soil damaged by chemicals
(Llamelo, Bulalin, Pattung & Bangyad, 2016). However, limited studies had been
conducted in relation to the effect of watermelon FFJ on the growth, yield, postharvest
quality and shelf-life of loose leaf lettuce. Thus, this study is proposed.
3
Objectives of the Study
This study aims to determine the growth, yield, postharvest quality and shelf-life
of loose leaf lettuce (Lactuca sativa Linn.) sprayed with watermelon fermented fruit juice
(FFJ). Specifically, the study will be conducted to determine the plant height, number of
leaves, quality analysis, sensory evaluation, fresh and oven-dry weight, and moisture
content of loose leaf lettuce, and economic analysis of using watermelon FFJ.
Time and Place of the Study
This study will be conducted at the College of Agriculture, Resources and
Environmental Sciences experimental garden, Central Philippine University, Jaro, Iloilo
City from November to December 2019.

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CHAPTER Ι

Background of the Study

temperature is 16-21°C (from https://m.extension.illinois.edu>veggies). In the

(from www.urbangardeningmom.com/grow-lettuce/). The five distinct varieties of lettuce

Asparagus lettuce (from https://m.extension.illinois.edu>veggies).

varieties. Moreover, it can withstand greater environmental variation (Decoteau, 2000).

in heat tolerance (from https://www.tropicalpermaculture.com/growing-lettuce.html). In

shelf-life (Hoque, Ajwa, Othman, Smith & Cahn, 2010).

The Philippine Department of Agriculture has been promoting the production of

management component instead of inorganic fertilizers. Some of the commonly

Act of 2010”, is in charge in promoting natural farming technology by using indigenous

materials in agricultural production (Miller et al., 2013).

increases soil health (from growingorganic.com/probiotics/using-fermented-fruit-juice).

Fermented fruit juice is considered as environmentally safe, and there is an

Objectives of the Study

Time and Place of the Study

This study will be conducted at the College of Agriculture, Resources and

Environmental Sciences experimental garden, Central Philippine University, Jaro, Iloilo

City from November to December 2019.

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