Effect of algae and bacteria application on nutritional value of selected leafy vegetables

Plant growth promoting substances produced by bacteria and algae were tested in this experiment. The aim of this study was to determine the effect of an algae and bacteria preparation on the nutritional parameters of curly leaf parsley ('Rina') and iceberg lettuce ('Diamantinas') planted in 2013. The algae and bacteria preparation was applied by watering every 14 days. Above ground parts of plants were harvested by cutting and evaluated. Determination of ascorbic acid, total antioxidant capacity (TAC), total carotenoids and selected minerals (Zn, Cd, Pb, Cu) was performed. Application increased total antioxidant capacity in a summer crop of iceberg lettuce but not in an autumn crop. Algae and bacteria treatment also increased the content of zinc (269 µg 1000 g^-1 of FW) and decreased the content of lead (61 µg 1000 g^-1 of FW) in leaf parsley.