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Improvement of tasty and nutrient enrichment of leaf vegetables grown hydroponically by introducing sweeteners, ascorbic acid and flavors.

通过引入甜味剂、抗坏血酸和香料，改善水培叶类蔬菜的美味和营养丰富。

基本信息

批准号：
17380025
负责人：
INOUE Koichi
金额：
$ 7.86万
依托单位：
Saga University
依托单位国家：
日本
项目类别：
Grant-in-Aid for Scientific Research (B)
财政年份：
2005
资助国家：
日本
起止时间：
2005 至 2007
项目状态：
已结题

项目摘要

To product leaf vegetables with low nitrate content in hydroponics, komatsuna (Brassica Rapa L.) was cultivated by adding silicate to nutrient solutions with low nitrate concentration. In the low nitrate treatment, nitrate content in komatsuna leaves is smaller than that of control (normal nitrate concentration) and a delay of plant growth due to low nitrate concentration of nutrient solutions was alleviated by adding silicate. But the relationship between silicate concentration in nutrient solutions and nitrate concentration in komatsuna leaves was not observed clearly.To product tasty and nutrient enrichment vegetables, it is studied to introduce three components (ascorbic acid, stevia sweeteners and flavors) to leaf vegetables grown hydroponically through their roots. It is found significant amount of these three components can be introduced to vegetables through the roots and sensory evaluation showed that plant leaves treated with three components were significantly more sweet than that of control and bitterness was reduced while tastefulness was the same level as that of control. In both treatments with muskmelon essence or peppermint extract, plant leaves had significantly better flavor than in control. Higher score of sensory evaluation was recorded on the lettuce treated with muskmelon essence than that with peppermint extract and with control.These results showed that taste and nutrient of leaf vegetables could be improved by introducing sweeteners, ascorbic acid and flavors, but the leaves of vegetables showed visible wilting due to introduce these components. It is necessary to devise a introducing method to prevent the wilting.

为了生产水培低硝酸盐含量的叶菜，小麦草(Brassica Rapa L.)通过在低硝酸盐浓度的营养液中添加硅酸盐进行培养。在低硝酸盐处理下，草莓叶片的硝酸盐含量低于对照(正常硝酸盐浓度)，添加硅酸盐缓解了营养液中硝酸盐浓度过低对植株生长的影响。但营养液中的硅酸盐浓度与狗尾草叶片中硝酸盐浓度之间的关系尚不清楚。为了生产出味道鲜美、营养丰富的蔬菜，研究了在叶菜根部水培栽培中引入抗坏血酸、甜叶菊甜味剂和香料三种成分。结果表明，这3种成分均可通过根导入蔬菜中，感官评定结果表明，3种成分处理的蔬菜叶片比对照明显甜美，苦味明显减少，而口感与对照相当。在添加甜瓜精华和薄荷提取物的两个处理中，植物叶片的风味都明显好于对照。甜瓜香精处理的生菜感官评分高于薄荷提取物和对照，说明添加甜味剂、抗坏血酸和香料可以改善叶菜类蔬菜的口感和营养，但添加这些成分会使叶菜类蔬菜的叶片出现明显的萎靡不振。有必要设计一种引种方法来防止枯萎。

项目成果

期刊论文数量（0）

专著数量（0）

科研奖励数量（0）

会议论文数量（0）

专利数量（0）

Improvement of taste and nutrient enrichment of lettuce grown hydroponically by introducing sweeteners, ascorbic acid and flavors

通过引入甜味剂、抗坏血酸和香料来改善水培生菜的口味和营养丰富

DOI：
发表时间：
2008
期刊：
Bulletin of the Faculty of Agriculture Saga University 93
影响因子：
0
作者：
N.;Nagaoka;R.;Tabuchi;T.;Nakahara;D.;Ueno;T.;Someya;K.;Inoue
通讯作者：
Inoue

有用成分導入による水耕葉菜類の味質改善および機能性の強化について

通过引入有用的成分来改善水培叶类蔬菜的口味并增强其功能

DOI：
发表时间：
2008
期刊：
佐賀大学農学部彙報第93号
影响因子：
0
作者：
Funaba;M.K.Iwanami;A.F.Molla;Y.Ishibashi;M.Iwaya-Inoue;永岡尚子・田淵玲子・中原光久・上野大介・染谷孝・井上興一
通讯作者：
永岡尚子・田淵玲子・中原光久・上野大介・染谷孝・井上興一

香りおよび甘み成分導入による味質改善水耕葉菜類の生産

通过引入香气和甜味成分来水培生产改善口感的叶类蔬菜

DOI：
发表时间：
2007
期刊：
影响因子：
0
作者：
井上興一・田淵玲子・船越優加里
通讯作者：
井上興一・田淵玲子・船越優加里

水耕葉菜類の味質改善および機能性強化について

改善水培叶类蔬菜的口味和功能

DOI：
发表时间：
2006
期刊：
園芸学会雑誌 75・別2
影响因子：
0
作者：
Takemiya;A.;S.Inoue;M.Doi;T.Kinoshita;K.Shimazaki;田淵玲子・永岡尚子・中原光久・上野大介・染谷孝・井上興一
通讯作者：
田淵玲子・永岡尚子・中原光久・上野大介・染谷孝・井上興一

水耕葉菜類の味質改善および機能強化について

关于水培叶类蔬菜的口感品质改善和功能增强