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Lettuce Production Guidelines for Hawaii

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Lettuce Production Guidelines for Hawaii Research Extension Series 164 630 US ISSN 0271-9916 April,1996 Lettuce production guidelines for Hawaii Hector R. Valenzuela Bernard Kratky John Cho ~..~ C/T/A/H/R ~ College of Tropical Agriculture & Human Resources '4'" Universily of Hawaii at Manoa The Authors Hector R. Valenzuela is Assistant Extension Vegetable Specialist, Department of Horticulture, College of Tropical Agriculture and Human Resources (CTAHR), University of Hawaii at Manoa Bernard Kratky is a professor and Horticulturist, Department of Horticulture, CTAHR. John Cho is Plant Pathologist, Department of Plant Pathology, CTAHR. Acknowledgements The authors thank the following CTAHR colleagues for assistance in preparing this publication: Mr. Steven Fukuda (Cooperative Extension Service, Oahu County) and Mr. Richard Nakano (CES-Hawaii County) for contributing information on lettuce production practices, Mr. Randall Hamasaki (CES-Oahu County) for reviewing the manu­ script, Dr. Kenneth Takeda (Department of Horticulture, CTAHR) for providing reference materials and photo­ graphs, and Mr. Dale Evans (Publications and Information Office) for editorial assistance. The Library of Congress has catalogued this serial publication as follows: Research extension series / Hawaii Institute ofTropical Agriculture and Human Resources. - 001- - [Honolulu, HaWaii] The Institute, [1980- v. : ill. ; 22 em. Irregular. Title from cover. Separately catalogued and classified in LC before and including no. 044. ISSN 0271-9916 = Research extension series - Hawaii Institute ofTropical Agriculture and Human Resources. 1. Agriculture-Hawaii-Collected works. 2. Agriculture-Re­ search-Hawaii-Collected works. I. Hawaii Institute ofTropical Agriculture and Human Resources. II. Title: Research extension series - Hawaii Institute of Tropical Agriculture and Human Re­ sources. S52.5R47 85-645281 630'.5-{jc19 AACR2 Contents Climatic requirements 1 Cultivars 1 Soils and fertilizers 2 Soil type, nutrient rates and fertilizer placement, plant tissue analysis Culture and management practices 4 Time to plant, field preparation, propagation, transplanting, irrigation, hydroponic production Pest control 6 Insects 6 Aphids, beet armyworm, black cutworm, cabbage looper, corn earworm, leafminer, nematodes, mites, thrips, whiteflies Diseases 8 Bacterial leaf spots, beet western yellows, bolting, bottom rot, brown stain, brown rib or rib blight, crown and head rot, damping off, downy mildew, drop, lettuce mosaic virus, pink rib, russet spotting, soft rot, tomato spotted wilt virus, tip burn Weeds : 14 Harvest and postharvest practices ~ 14 Harvest timing, production yields, harvesting, handling practices, shipping and storage, market information Selected references 17 Tables 1. Lettuce cultivars recommended for Hawaii 2 2. Recommended nutrient ranges for lettuce 4 3. Plant spacings for lettuce in Hawaii 5 4. Host ranges of Pseudomonas, Xanthomonas, and Erwinia in Hawaii 8 5. Duration of lettuce growth period 14 6. Average yields of lettuce in Hawaii 14 Figures 1. Relationship between mean monthly head lettuce yield and rainfall at Volcano Experiment Station 15 2. Monthly state-wide commercial yields for head/semi-head and romain lettuces, 1986-1992 15 3. Average monthly price and production volume for head and semi-head lettuces in Hawaii, 1986-1994 16 4. Monthly retail price and volume of U.S. imports of lettuce, 1992 16 5. Average monthly price and volume for romain lettuce in Hawaii, 1986-1994 17 6. Hawaii head and semi-head lettuce imports and local production, 1978-1994 17 Photos Semi-head lettuce is often grown in multiple-row beds under sprinkler irrigation cover Butterhead lettuce is popular because of its taste and delicate texture ii A heavy infestation of rootknot nematode on lettuce roots 7 Bottom rot fungus damage to head lettuce 9 Lettuce drop symptoms are common during cool and moist weather 10 Symptoms of tomato spotted wilt virus on semi-head lettuce : 12 Bacterial soft rot is a major disease of lettuce in Hawaii 13 Butterhead lettuce is popular because of its taste and delicate texture. II Lettuce Production Guidelines for Hawaii Hector Valenzuela, Bernard Kratky, and John Cho ETTUCE, Lactuca sativa, is the most popular Lettuce is low in dietary nutrients and energy con­ salad vegetable. Lettuce is related to the sun­ tent. A pound (454 g) oflettuce contains 95 percent wa­ L flower, in the botanical family Compositae, and ter, 56 calories, 3.9 g protein, 0.3 g fat, 86 mg calcium, is native to the Mediterranean region. Leafy lettuce types 2.2 mg iron, 1420 mg vitamin A, and 54 mg ascorbic acid. have been cultivated since at least the time of the an­ cient Greeks 2500 years ago, and different types were Climatic requirements subsequently developed by the Moors. Both leafy and head types grow best at high eleva­ In Hawaii, local production currently accounts for tions in Hawaii due to the cooler temperatures. Head about 18 percent ofthe total amount oflettuce consumed. types grow well at low elevations only during the cooler Major production areas in Hawaii include Mountain parts of the year, having a rather strict temperature re­ View and Waianae for leafy and semi-head lettuces and quirement between 50 and 700 P (10-20°C). Optimum Kula and Kamuela for iceberg types. Smaller areas of growth occurs between 60 and 700 P (15-20°C). Head­ production are found throughout the state, and lettuce ing is prevented and "sled stalks" form at temperatures is also grown year-round in most home and community between 70 and 800 P (20-27°C). Cool nights are nec­ gardens. Hawaii's commercial production decreased by essary for good quality. With high night temperatures, more than 35 percent over the past few years due to the lettuce becomes bitter. Tip burning also occurs at high tomato spotted wilt virus, a devastating, thrips-trans­ temperatures. Lettuce cultivars can be selected (for Ha­ mitted disease. More recently, silverleafwhitefly (Bemi­ waii based on their tolerance of the different environ­ cia argentifolii) outbreaks have also affected lettuce pro­ mental conditions found throughout the year. Por ex­ duction throughout the state. ample, leafy and semi-head lettuces may be grown year­ Production of hydroponic, greenhouse, "mixed," round at many lower-elevation sites. and specialty lettuces has recently become popular in Hawaii. Benefits ofhydroponic production are improved Cultivars water and fertilizer use efficiency, pest control, product Selection of a cultivar is one of the most important quality, and sanitation practices. "Mixed lettuce" pro­ decisions made during the crop production process. Dis­ duction includes green leaf, red leaf, butter, and romaine ease resistance and suitability for local growing condi­ types, often planted with endive, escarole, oriental veg­ tions are significant production factors deserving care­ etables, herbs, and other leafy crops. Smaller farms of­ ful planning and consideration. Cultivars recommended ten focus on high-quality produce and cater to farmers' for Hawaii are listed in Table 1. Other promising culti­ markets or hotels, restaurants, and other high-end food vars based on trials conducted in Molokai include 'Mesa service purchasers, and mainstream retail stores are also 659', 'Romulus', 'Empire MF', 'Green and Bronze', increasing the volume ofhigh-quality specialty lettuces 'Red Sail' (a leafy type), and 'Mignonette' (semi-head). carried. Semi-head cultivars used for hydroponic production on Lettuce is an annual herb with a milky latex in the Kauai and Hawaii include 'Ostinata', 'Salina', and leaves and stems. The plant has a shallow root system 'Green Mignonette'. Leafy types used in hydroponics with a root mass extending about 1 ft into the soil. The include 'Red Sail' and 'Green Ice'. Cultivars with po­ major lettuce types available commercially include head tential for use in central Oahu include 'PS 33189', a (crisphead or iceberg), butterhead (bibb, Boston), leaf, head lettuce from Petoseed Co., Inc., and the red-leaf cos (or romaine), and stem lettuce. Heads of crisphead variety 'Vulcan' from Sakata Seed Corp. (John McHugh, types are > 6 inches in diameter and weigh 1-21b each. personal communication). Important quality character­ The 'Great Lakes' group of head lettuces, based on a istics for lettuce cultivars are size, compactness, sweet­ cultivar released in 1941, has traditionally been grown ness, and succulence, traits that are often correlated with in Hawaii. Although most lettuces are green, specialty earliness ofharvest. When harvest is delayed due to poor types may be red, or red and green. soil fertility, disease incidence, or adverse environmen- 1 Table 1. Lettuce cultivars recommended for Hawaii. Planting Elevation Type season (ft) Cultivars Head Nov.-Feb. 500-1500 Fulton, Minetto 1000-1500 Mesa 659, Ithaca, Salinas, Calmar, Great Lakes 659 Apr.-Sep. 1500-3000 Mesa 659 2000-3000 Mesa 659, Ithaca, Salinas, Calmar, Great Lakes 659 >3000 Great Lakes 118, VanMax Sep.-Mar. 1500-3000 Salinas 2000-3000 Salinas, Empire, Great Lakes R-200 >3000 Vanmax, Vanguard Semi-head year-round 0-3000 Manoa (Green Mignonette), Anuenue Romaine year-round 1000-3000 Parris Island Cos, Green Tower, Valmaine Nov.-Mar. 500-1000 Parris Island Cos, Green Tower, Valmaine Apr.-Oct. > 3500 Parris Island Cos, Green Tower, Valmaine Green leaf Oct.-Mar. 0-2000 Black Seeded Simpson, Grand Rapids, Salad Bowl, Royal Oak leaf year-round 0-3000 Red leaf Oct.-Mar. 0-2000 Red Sails, Super Prize, Royal Red M.1. Endive (escarole) year-round 1500-3000 Salad King, Broad-leaved
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