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Although evidence of perchlorate accumulation in plants exists, there is a scarcity of information concerning the key factors and mechanisms involved. To ascertain whether genotypic variation in perchlorate accumulation occurs within lettuce, hydroponic plant uptake experiments were conducted with five types of lettuce (Lactuca sativa L.), which were grown to market size at three perchlorate (ClO₄^-) concentrations (1, 5, or 10 μg/L). Perchlorate accumulated in the leafy tissues to varying amounts, ranging from 4 to 192 μg/kg fresh weight (FW), and the ranking of perchlorate accumulation was crisphead > butter head > romaine > red leaf > green leaf. The effect of transpiration rate on perchlorate accumulation was further examined using crisphead, butter head, and green leaf lettuce. By growing lettuce in controlled-environment chambers with two climatic regimes, “cloudy, humid, cool” (80% RH, 18/15 °C, 250 μmol …