Method for mass production of high value-added herbs in greenhouses by controlling root zone temperature

Abstract

The present invention relates to a method for mass production of high-value herbs in a greenhouse, and more specifically, to a method for mass-producing herbs that are difficult to cultivate during high temperatures or summer by controlling root zone temperature.

Description

Technology Field

[0001] The present invention relates to a method for mass production of high-value herbs in a greenhouse, and more specifically, to a method for mass-producing herbs that are difficult to cultivate during high temperatures or summer by controlling root zone temperature. Background Technology

[0002] A greenhouse is a general term for a facility where crops are cultivated by artificially controlling temperature and humidity in an artificial structure built with transparent glass, vinyl, or plastic that allows sunlight to pass through.

[0003] Greenhouse cultivation is a method of growing plants that protects them from external environmental influences and provides an optimal growth environment by artificially controlling their growth conditions. Greenhouses are typically covered with transparent materials such as glass, plastic film, or polycarbonate, and are widely used in both commercial agriculture and personal hobby farming due to the advantage of enabling consistent crop production even under diverse climatic conditions. Generally, technologies such as hydroponics and aeroponics are utilized in cultivation. Recently, interest in plant cultivation through environmental control within greenhouses has been increasing as the need to secure raw materials and maintain the quality of plant resources used in the health functional food and pharmaceutical industries grows.

[0004] Herbs are generally plants used for culinary, medicinal, aromatic, or cosmetic purposes. Primarily, the leaves or tender stems are utilized, and herbs are plants rich in flavor and medicinal components. Due to their distinctive aroma and taste, herbs enhance the flavor of food and have been widely used as medicinal plants across various cultures throughout history. Herbs can be utilized in cooking, tea, and aromatherapy thanks to their characteristic scents and flavors. There are various types of herbs, including basil, rosemary, thyme, mint, parsley, and dill, each possessing its own unique fragrance and characteristics.

[0005] In the case of herbs used for various purposes such as cooking, health, and psychological stability, there were limitations in increasing production without compromising quality because they are significantly affected by the external environment, especially during high-temperature periods.

[0006] In order to solve this problem, the inventors researched a method to increase the yield of herbs during high-temperature periods. As a result, they confirmed that applying an optimal root zone temperature suitable for herb cultivation significantly increases the yield of herbs, and thus completed the present invention. Prior art literature

[0007] Journal of Bio-Environment Control, Vol. 30, no. 3:230-236, July 2021 The problem to be solved

[0008] The inventors of the present invention completed the present invention after researching a method for mass-producing herbs that are difficult to cultivate in high-temperature greenhouses, confirming that maintaining a specific root zone temperature significantly increases the yield of herbs.

[0009] Therefore, the objective of the present invention is to provide a method for mass production of greenhouse-applied herbs by controlling root zone temperature. means of solving the problem

[0010] The present invention provides a method for producing herbs in a greenhouse during a high-temperature period or summer. In the method, the root zone temperature may be maintained at 17 to 21°C. More preferably, it may be maintained at 19 to 20°C.

[0011] The above-mentioned temperature during the high-temperature period or summer may be 28 to 34°C, more specifically 28 to 29°C.

[0012] The above high temperature period can be defined as a daily maximum temperature of 30°C or higher, and the summer period as a daily average temperature of 25°C or higher.

[0013] The above root zone temperature can be controlled by a cold water supply method.

[0014] The above-mentioned herbs can be produced by hydroponic cultivation.

[0015] The above herbs may be selected from the group consisting of basil, lavender, rosemary, thyme, peppermint, borage, sage, jasmine, thyme, mint, parsley, dill, and chamomile.

[0016] In the above method, the nutrient solution applied for herb production may be Hoagland solution.

[0017] In the above method, the Hoagland solution can be supplied with an electrical conductivity of 1 to 5 mS / cm. Effects of the invention

[0018] According to the present invention, even if the internal temperature of a greenhouse is high during the high-temperature period or summer, the production yield of herbs can be significantly improved solely by controlling the root zone temperature. Brief explanation of the drawing

[0019] Figure 1 shows the results of an analysis on the effect of root zone temperature control on the yield of herbs (basil) during cultivation in a high-temperature greenhouse. (Horizontal axis unit: days, Vertical axis unit: g) Specific details for implementing the invention

[0020] The present invention will be described in detail below.

[0021] During high temperatures or summer, the internal temperature of a greenhouse rises, making it difficult to cultivate herbs inside the greenhouse. To solve this problem, the present invention provides a method that can significantly improve the yield of herbs solely by controlling the root zone temperature, even when the internal temperature of the greenhouse is high during high temperatures or summer.

[0022] The present invention provides a method for producing herbs in a greenhouse during the high-temperature period or summer.

[0023] The above-mentioned temperature during the high-temperature period or summer may be 28 to 34°C, more specifically 28 to 29°C.

[0024] The above method is characterized by maintaining or controlling the root zone temperature to 17 to 21°C. More preferably, the root zone temperature can be maintained or controlled to 19 to 20°C.

[0025] When the temperature inside the greenhouse (the temperature of the plant's above-ground parts) is 28 to 34°C during the high-temperature period or summer, if the root zone temperature is below 17°C, the roots may be stressed and rot, and if it exceeds 21°C, there are difficulties in growth such as reduced yield.

[0026] The above high-temperature period can be defined as a daily maximum temperature of 30℃ or higher, and the summer period as a daily average temperature of 25℃ or higher.

[0027] The above root zone temperature can be controlled by a cold water supply method. Water-cooled chillers, etc., may be used, but are not limited thereto.

[0028] In the above method, herbs can be produced using a hydroponic cultivation method.

[0029] Herbs primarily refer to the leaves or stems of plants and are used for cooking, medicinal purposes, spices, tea, and some for medicinal purposes. Due to their distinctive aroma and taste, herbs enhance the flavor of food and have been widely used as medicinal plants in various cultures throughout history. Additionally, herbs can be utilized in cooking, tea, and aromatherapy through their characteristic scents and flavors.

[0030] In the present invention, the herb may be selected from the group consisting of basil, lavender, rosemary, thyme, peppermint, borage, sage, jasmine, thyme, mint, parsley, dill, and chamomile, but is not limited thereto.

[0031] Greenhouse cultivation is an agricultural method in which plants are grown within structures capable of controlling climatic and environmental conditions. Within a greenhouse, temperature, humidity, lighting, carbon dioxide concentration, and water supply can be artificially controlled, thereby maintaining optimal growth conditions for plants. Greenhouses enable crop production regardless of the season, which is a significant advantage for generating economic benefits, particularly by cultivating high-value crops during the winter or off-season. Furthermore, being isolated from the external environment reduces the influx of pests and diseases, allowing for the minimization of pesticide use and the effective utilization of natural pest control methods involving biological predators.

[0032] In the present invention, herbs may be cultivated using a hydroponic method (including single-stage or vertical multi-stage cultivation). Hydroponic cultivation is a method of supplying nutrients dissolved in water to plant roots without soil, wherein a nutrient solution is circulated or sprayed to allow the plant to absorb the necessary nutrients.

[0033] In addition, in the present invention, herbs can be cultivated using an aeroponic method. The aeroponic method is a type of hydroponic cultivation in which water and nutrients are sprayed in the form of a fine mist while the roots are exposed to the air. This method can significantly improve the growth rate of plants by minimizing water usage while sufficiently supplying oxygen, water, and nutrients to the roots. The aeroponic method is gaining attention in modern agriculture, which seeks rapid growth while conserving water and resources.

[0034] In the above method, the CO2 concentration inside the greenhouse may be 300 to 800 ppm, and more preferably 350 to 400 ppm.

[0035] The nutrient solution applied for the production of herbs in the above greenhouse may be Hoagland solution.

[0036] In the above method, the Hoagland solution can be supplied with an electrical conductivity of 1 to 5 mS / cm.

[0037] Herbs cultivated according to the present invention can be utilized as food compositions or pharmaceutical compositions depending on the individual characteristics of each herb.

[0038] The pharmaceutical compositions of the present invention may be formulated into various forms according to conventional methods and used. For example, they may be formulated into oral formulations such as powders, granules, tablets, capsules, suspensions, emulsions, and syrups, and may be formulated into external preparations, suppositories, and sterile injectable solutions. Depending on each formulation, they may further include pharmaceutically acceptable carriers, excipients, and diluents. Additionally, they may be formulated into external preparations such as powders, granules, tablets, capsules, suspensions, emulsions, syrups, and aerosols, and sterile injectable solutions according to conventional methods and used.

[0039] The food composition or health functional food composition of the present invention may be used as a health functional food, a food additive, or a dietary supplement. When the composition of the present invention is used as a food additive, it may be appropriately used according to conventional methods, such as by adding it as is or by mixing it with other foods or food ingredients.

[0040] The present invention will be explained in more detail below through examples. The purpose, features, and advantages of the present invention will be easily understood through the following examples. The present invention is not limited to the examples described herein and may be embodied in other forms. The examples introduced herein are provided to ensure that the concept of the present invention is sufficiently conveyed to those skilled in the art to which the present invention pertains. Therefore, the present invention should not be limited by the following examples.

[0041] Example: Cultivation of herbs in a greenhouse

[0042] This embodiment was carried out using a hydroponic cultivation method under a natural light aeroponic environment inside a greenhouse located at the Gangneung Branch of the Korea Institute of Science and Technology. Basil was cultivated inside the greenhouse under the following cultivation conditions: Hydroponic cultivation conditions inside the greenhouse under a natural light aeroponic environment - cultivated for 36 days under conditions of a daytime temperature of 28±1℃, a nighttime temperature of 24±2℃, and a relative humidity of 75%, with a CO2 concentration of 350-400 ppm. Root zone cooling was performed using a chiller, which is a cold water supply device, to maintain the root zone temperature at 19℃, and temperature control was enabled using an automatic temperature controller (DOV-882, Daeil Co., Ltd., Korea) and a cooler (DA-3000B, Daeil Co., Ltd., Korea).

[0043] In addition, a 50-fold dilution of Hoagland nutrient solution (diluted with distilled water) was used for basil cultivation, and the solution was supplied with an EC (Electrical Conductivity) concentration of 1.8-2.0 mS / cm. The composition of the Hoagland nutrient solution is shown in Table 1.

[0044]

[0045] Hoagland nutrient solution was used by mixing solution A and solution B.

[0046] Comparative example

[0047] The root zone temperature of the basil was maintained at 22-24℃, and the rest was applied using the same method as in the example.

[0048] Experimental Example: Verification of cultivated herb yield

[0049] In order to determine the effect of root zone temperature on basil yield in hydroponic cultivation of basil in a greenhouse during the high-temperature period, basil cultivated according to the examples and comparative examples was harvested and its fresh weight was measured.

[0050] The weight of the basil was measured using a digital scale (HS224S; HANSUNG Instrument Co., Korea) immediately after harvesting, and the weight of the basil was determined using the above-ground parts after removing the underground parts.

[0051] As a result, as shown in Figure 1, it was confirmed that when basil was cultivated according to the method of maintaining the root zone temperature at 19°C (Example), the yield increased by approximately 35% or more compared to the method of maintaining the root zone temperature at 22-24°C (Comparative Example).

[0052] Greenhouse internal temperature 28~29℃ Growth period EC (mS / cm) Comparative Example (Root zone temperature 22~24℃) Fresh weight (g) Example (Root zone temperature 19℃) Fresh weight (g) 0 2.0 75 75 4 2.0 80 110 8 2.0 95 125 12 2.0 105 140 16 2.0 120 160 20 2.0 150 190 24 2.0 180 250 29 2.0 200 300 33 2.0 240 340 36 2.0 280 360

Claims

Claim 1 A method for producing herbs in a greenhouse during a high-temperature period or summer, characterized by maintaining the root zone temperature at 17 to 21°C. Claim 2 A method for producing herbs according to claim 1, characterized in that the internal temperature of the greenhouse during the high-temperature period or summer is 28 to 34°C. Claim 3 A method for producing herbs according to claim 1, characterized in that the internal temperature of the greenhouse during the high-temperature period or summer is 28 to 29°C. Claim 4 A method for producing herbs according to claim 1, characterized in that the high-temperature period is defined as a daily maximum temperature of 30°C or higher, and the summer period is defined as a daily average temperature of 25°C or higher. Claim 5 A method for producing herbs according to claim 1, characterized in that the root zone temperature is maintained at 19 to 20°C. Claim 6 A method for producing a herb according to claim 1, characterized in that the root zone temperature is controlled by a cold water supply method. Claim 7 A method for producing herbs according to claim 1, characterized in that the herbs are produced by a hydroponic cultivation method. Claim 8 A method for producing herbs according to claim 1, characterized in that the herbs are selected from the group consisting of basil, lavender, rosemary, thyme, peppermint, borage, sage, jasmine, thyme, mint, parsley, dill, and chamomile. Claim 9 A method for producing herbs according to claim 1, characterized in that, in the method, the nutrient solution applied for herb production is a Hoagland nutrient solution. Claim 10 A method for producing herbs according to claim 1, characterized in that, in the method, a Hoagland nutrient solution is supplied with an electrical conductivity of 1 to 5 mS / cm for herb production.

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