Method for improving quality of foliage vegetables by utilizing short-term continuous illumination

A technology for leafy vegetables and vegetables, applied in the field of short-term quality control of leafy vegetables, can solve the problems of reducing nutrient content, reducing vegetable nitrate content, reducing sugar content, etc., to increase nutrient accumulation and reduce nitric acid Salt content, effect of varying ingredient levels

Inactive Publication Date: 2011-08-10
INST OF ENVIRONMENT & SUSTAINABLE DEV IN AGRI CHINESE ACADEMY OF AGRI SCI
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Problems solved by technology

[0004] Although the above short-term control measures have achieved good results in reducing nitrate and increasing vitamin C content, there are still some problems: (1) The yield of vegetables has decreased due to the removal or reduction of nitrogen fertilizer use. This effect is more obvious when the time is extended; (2) the above measures reduce the content of other nutrients, such as in the experiments of Dong Xiaoying and Li Shijun, the content of carbohydrates in the treated vegetables is significantly reduced; (3) the above-mentioned The control measures all need to replace the nutrient solution in the later stage of vegetable growth, which greatly increases the management

Method used

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  • Method for improving quality of foliage vegetables by utilizing short-term continuous illumination
  • Method for improving quality of foliage vegetables by utilizing short-term continuous illumination
  • Method for improving quality of foliage vegetables by utilizing short-term continuous illumination

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] 1.1 Test materials and test design:

[0014] The plant material used in the experiment was butter lettuce. Lettuce seedling cultivation and pre-cultivation were carried out in glass greenhouses. They were sown on vermiculite matrix seedling trays on August 3, 2010, and transplanted to hydroponic devices on August 28. On the afternoon of September 17, 2010, the uniform lettuces were selected and transplanted to the 3-layer cultivation frame in the plant factory, and the continuous light test was implemented at 6 o'clock in the morning of the next day. Fluorescent lamps were used as the continuous light source, and the light intensity at the height of lettuce plants was kept at 150±10 μmol m by adjusting the density and height of the lamp tubes. -2 ·s -1 , the temperature in the plant factory was set at 20±1°C. In the experiment, each layer of the cultivation frame was used as a repetition, a total of 3 repetitions, and there were 12 lettuces under each repetition. Th...

Embodiment 2

[0024] 2.1 Test materials, test design

[0025] The plant material used in the experiment was butter lettuce. The experiment was sown in vermiculite matrix seedling trays on March 5, 2010, and transplanted to the experimental plant factory on March 30, 2010. At this stage, the lettuce was planted on the deep liquid flow hydroponic cultivation tank, and the ambient temperature was 21 / 15 ℃ (day / night), the light system is 10 / 14h (light period / dark period), and the light intensity at the plant growth height is 150μmol·m -2 ·s -1, the light source is a fluorescent lamp. On April 26, 2010, the uniform lettuce was selected to start continuous light treatment. Red and blue LED combined light sources were used for continuous illumination. Two treatments were set up in the experiment, and the specific parameters are shown in Table 3. Each treatment was replicated 3 times, and each replicate had 12 lettuce plants. The circulating nutrient solution hydroponic culture was adopted dur...

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Abstract

The invention discloses a method for improving the quality of foliage vegetables by utilizing short-term continuous illumination. The method comprises a step of continuously illuminating vegetables for 2 to 5 days before the vegetables are harvested so as to increase the accumulation of soluble sugar and vitamin C (Vc) nutrient substance inside the vegetables and reduce the content of nitrate, wherein the vegetables can be soilless cultivated or soil cultivated vegetables. The continuous illumination is that: the illumination process is continuously performed and no alternation of a light period and a dark period exists; and a mode that an artificial light source provides the continuous illumination or the natural illumination is utilized in the daytime and the artificial light source is adopted for light supplement at night can be adopted. The artificial light source is the traditional electric light source, and is preferably one or a combination of more of a high-pressure sodium lamp, a fluorescent lamp, a filament lamp, a red light-emitting diode (LED) light source and a red and blue LED combined light source. The illumination intensity in the method is not lower than 100mu mol.m<-2>.s<-1>. In the method, the simple continuous illumination is utilized to realize the short-term quality regulation and control of the foliage vegetables, change the ingredient content of vegetables sold on the market, increase the accumulation of the soluble sugar and the Vc nutrient substance which are useful to human bodies, and reduce the content of the nitrate at the same time; and the method is simple and has reliable results.

Description

technical field [0001] The invention belongs to the technical field of vegetable quality control and improvement, in particular to a short-term quality control method for leafy vegetables before harvesting, that is, a method for improving the quality of leafy vegetables by using short-term continuous light. Background technique [0002] Vegetables are one of the essential foods in people's daily diet. They can provide humans with various proteins, carbohydrates, minerals, multivitamins and various beneficial biologically active substances, which are essential for maintaining human health. However, vegetables, especially green stem and leaf vegetables, are prone to high accumulation of nitrate, a substance that poses a great potential threat to human health. According to statistics, the nitrates that humans ingest from vegetables account for more than 80% of the total nitrates ingested by humans. In order to obtain high-quality vegetables, people have been studying how to in...

Claims

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Application Information

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IPC IPC(8): A01G7/06A01G31/00
CPCY02P60/21
Inventor 杨其长刘文科周晚来魏灵玲程瑞峰
Owner INST OF ENVIRONMENT & SUSTAINABLE DEV IN AGRI CHINESE ACADEMY OF AGRI SCI
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