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

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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.