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DEVELOPMENT OF THE PRODUCTION SYSTEMS OF HIGH NUTRITIOUS VEGETABLES IN PLANT FACTORIES

植物工厂高营养蔬菜生产系统的开发

基本信息

批准号：
12660238
负责人：
INOUE Koichi
金额：
$ 1.92万
依托单位：
SAGA UNIVERSITY (2001-2002)Hiroshima Prefectural University (2000)
依托单位国家：
日本
项目类别：
Grant-in-Aid for Scientific Research (C)
财政年份：
2000
资助国家：
日本
起止时间：
2000 至 2002
项目状态：
已结题

来源：
https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-12660238/
关键词：
Hydroponics L-ascorbic acid Ammonium ferric citrate Plant factory High nutritious vegetables Cultivation with processing Glycosides of steviol Good taste vegetables 機能性や際の生産システムビタミンC 鉄香り成分低硝酸含量野菜水耕栽培カルシウム水耕野菜の栄養価

项目摘要

We examined whether leaf lettuce grown under dense planting could absorb L-ascorbic acid and ammonium ferric citrate in quantities or not and the conditions that these components accumulated at equal level in the leaves of each lettuce. The production of the good taste vegetables was also examined by introducing the sweet or the aroma components to the lettuce roots.Lettuce grown under dense planting could absorb L-ascorbic acid or ammonium ferric citrate In quantities. Both these contents in the leaves, however, were different among the plants grown in the different positions of the culture panel. As relative humidity was different among the positions of the culture panel, it is considered that the humidity was a great influence on the amount of the water absorption of each lettuce. The relative humidity was approximately equal in the growth chamber by circulating a mild wind, and so L-ascorbic acid or Fe content in the leaves of all of the lettuce on the culture panel was almost equal: However these content values were lower than the obtained in laboratory level. We will investigate in detail why these nutritious components in lettuce leaves are accumulated low level under dense planting.It was found that several sweet glycosides of steviol and esters or alcohols with sweet smell also could be absorbed by the roots and accumulated in the leaves. These treatments were shorn to alleviate a bitter taste of lettuce leavers.

研究了密植条件下叶用莴苣是否能大量吸收L-抗坏血酸和柠檬酸铁铵，以及这些成分在叶中以相同水平积累的条件。通过向莴苣根中导入甜味或香味成分，研究了莴苣对L-抗坏血酸和柠檬酸铁铵的吸收，结果表明，在密植条件下，莴苣能大量吸收L-抗坏血酸和柠檬酸铁铵。然而，在培养板的不同位置生长的植物中，这两种含量在叶中是不同的。由于在栽培板的位置之间相对湿度不同，因此认为湿度对每个莴苣的吸水量有很大影响。通过循环温和的风，生长室中的相对湿度大致相等，因此培养板上所有莴苣叶中的L-抗坏血酸或Fe含量几乎相等：然而，这些含量值低于实验室水平。我们将详细研究为什么在密植条件下，生菜叶片中的这些营养成分积累较低，发现甜菊醇和具有甜味的酯或醇的几种甜苷也可以被根部吸收并积累在叶片中。对这些处理进行修剪以减轻莴苣叶的苦味。