Summary
The present experiment addressed the effects of different iron (Fe) concentrations in the nutrient solution supplied as Fe-HBED, i.e., 0.02 (Fe0, control), 1.02 (Fe1), and 2.02 mmol L−1 (Fe2) on lettuce (‘Nauplus’ and ‘Romana’) yield and compositional traits. This experiment was carried out in a greenhouse using an open soilless cultivation system, at the experimental farm of the University of Catania (Sicily, Italy: 37°24′31.5″ N, 15°03′32.8″ E, 6 m a.s.l.). The addition of Fe-HBED reduced the plants’ aboveground biomass (−18%, averaged over Fe1 and Fe2), but promoted their dry matter content (+16% in Fe2). The concentration of chlorophylls, carotenoids, anthocyanins, and antioxidants peaked at Fe2, along with the antioxidant capacity and concentration of stress indicators in leaves. The
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