Lettuce production and antioxidant capacity are differentially modified by salt stress and light intensity under ambient and elevated CO2

As a consequence of the increasing importance of vegetables in the human diet, there is an interest in enhancing both the productivity and quality of vegetables. A number of factors, including plant genotype and environmental growing conditions, can impact the production and quality of vegetables. The objective of this study was to determine whether elevated CO₂, salinity, or high light treatments assayed individually, or salinity or high light in combination with elevated CO₂, increased biomass production and antioxidant capacity in two lettuce cultivars. Elevated CO₂ and its combination with salinity or high light increased biomass production in both cultivars, while high light treatment alone increased production in green-leaf lettuce but not in red-leaf lettuce. On the other hand, elevated CO₂ and its combination with salinity or high light increased the antioxidant capacity of both cultivars, while high light treatment alone increased the antioxidant capacity of red-leaf lettuce, but not of green-leaf lettuce.