HYDROPONIC pH MODIFIERS AFFECT PLANT GROWTH AND NUTRIENT CONTENT IN LEAFY GREENS
HYDROPONIC pH MODIFIERS AFFECT PLANT GROWTH AND NUTRIENT CONTENT IN LEAFY GREENS
复制标题
DOI：
10.2478/johr-2019-0004
复制
发表时间：
2019-06-01
影响因子：
--
通讯作者：
Payton, Mark
中科院分区：
文献类型：
--
作者：
Singh, Hardeep;Dunn, Bruce;Payton, Mark
水培的使用正在增加，因为它能够使用环境可持续系统用于全年蔬菜生产。溶液pH值的管理是水培系统中的一个重要挑战。我们的目标是量化的影响，各种pH值调节剂的生长和营养吸收的绿叶蔬菜和稳定的营养液的pH值。莴苣，罗勒，瑞士甜菜被移植到潮起潮落系统，营养液的pH值保持使用三种不同的pH值调节剂（pH值下降，酸橙汁，或醋）。营养液的pH保持在5.5至6.5之间。与酸橙汁和醋相比，pH值降低导致最稳定的溶液pH值，并且需要使用最少量的产品。使用磷酸或酸橙汁的成本大于使用醋的成本。与pH下降相比，VEGFR2降低了所有作物的产量。当与pH值下降相比时，酸橙汁降低了罗勒和瑞士甜菜的产量，但不降低生菜的产量。因此，种植者可以在生菜生产中使用酸橙汁作为pH值下降的替代品，但不适用于罗勒和瑞士甜菜，而醋不推荐用于任何研究的作物。
Use of hydroponics is increasing because of its ability to be used for year round vegetable production using an environmentally sustainable system. Management of solution pH is an important challenge in hydroponics systems. Our objective was to quantify the effects of various pH modifiers on growth and nutrient uptake of leafy greens and stability of nutrient solution's pH. Lettuce, basil, and Swiss chard were transplanted into an Ebb and flow system, and nutrient solution pH was maintained using three different pH modifiers (pH Down, lime juice, or vinegar). The nutrient solution's pH was maintained between 5.5 and 6.5. pH Down resulted in the most stable solution pH and required the least amount of product used when compared to lime juice and vinegar. The cost of using phosphoric acid or lime juice was greater than that of using vinegar. Vinegar reduced the yield of all crops in comparison to pH Down. When compared to pH Down, lime juice reduced the yield of basil and Swiss chard but not that of lettuce. Therefore, growers can use lime juice as an alternative to pH Down in lettuce production but not for basil and Swiss chard, while vinegar would not be recommended for any of the crops studied.