JP6733295B2 - How to produce functional vegetables - Google Patents

Description

The present invention relates to a method for producing a functional vegetable having a high content of a strengthening component.

In recent years, functional vegetables in which the strengthening component has been increased in vegetables have been studied (see Patent Documents 1 and 2).
In the method of growing leafy vegetables described in Patent Document 1, in order to obtain leafy vegetables containing a high concentration of folic acid, after seeding, irradiation with light using RGB LED lighting is performed for 5 days to 14 days. Then, a growth period for irradiating light using RGB type LED illumination including far-red light for 7 to 23 days is set.

Moreover, in the hydroponic cultivation method of the low potassium vegetable described in patent document 2, it cultivates using the culture solution for hydroponic cultivation containing potassium, calcium, magnesium, phosphorus, and nitrogen, and after that, of iron and zinc At least one of the vegetables is cultivated in a hydroponic culture medium having a higher concentration than before. This makes it possible to grow low-potassium vegetables having a high calcium content and an excellent vegetable taste while suppressing the sodium content without increasing the amounts of sodium and magnesium added.

JP, 2015-112082, A JP, 2005-50958, A

However, when leafy vegetables are dipped in a solution containing a strengthening component, the strengthening component may not be accumulated in edible parts such as vegetable leaves. Further, the vegetables may be withered by the immersion in the solution.

The present invention has been made in view of the above problems, and an object thereof is to provide a method for producing a functional vegetable in which a desired fortifying component is accumulated in an edible portion of a vegetable while suppressing withering.

The method for producing a functional vegetable that solves the above-mentioned problem, by raising the cultivated vegetable for a certain period of time before harvesting, by immersing it in a solution containing a fortifying component to increase in the vegetable, increasing the fortifying component of the vegetable In the method for producing a functional vegetable, the soaking of the vegetable in the solution is started in the dark period, the light period following the dark period is switched to, and the dipping of the vegetable in the solution is continued. As a result, even when immersed in a solution containing a reinforcing component, it is less likely to be stressed by the solution and can adapt to this solution, so that the reinforcing component can be accumulated at the root portion while suppressing wilting. .. Furthermore, by switching to the light period after that, transpiration from the leaves can be promoted, so that the components accumulated in the roots can be promoted to be translocated to the edible part, and the efficiency of the edible part can be improved. It can accumulate the strengthening ingredient well.

-In the method for producing a functional vegetable described above, it is preferable to stop the immersion in the solution in the dark period after the light period. This can prevent transpiration from the leaves at the time of stress of environmental change when the immersion is stopped, and thus can suppress the wilting of vegetables.

-In the method for producing functional vegetables, it is preferable that the vegetables are immersed in the solution in the light period at a humidity lower than that in the dark period. As a result, in the light period, transpiration from the leaves can be promoted and the translocation of the components can be further promoted.

-In the method of producing a functional vegetable described above, it is preferable that the vegetable is immersed in water after the immersion in the solution. Thereby, nitrate nitrogen in vegetables can be reduced.
-In the method for producing a functional vegetable described above, it is preferable to continue immersing the vegetable in the water in a dark state. Thereby, nitrate nitrogen in vegetables can be efficiently reduced.

-In the method for producing a functional vegetable described above, it is preferable to start dipping in the solution after cutting a part of the root of the vegetable. This allows the plant to try to promote solution absorption by root cutting, thus activating absorption of the fortifying component.

ADVANTAGE OF THE INVENTION According to this invention, a desired strengthening component can be accumulated in an edible portion of vegetables while suppressing wilting.

Explanatory drawing explaining the processing procedure of the production method of the functional vegetable of this embodiment. It is explanatory drawing explaining the root cutting process of this embodiment, (a) shows before cutting root, (b) shows after cutting root. It is a figure which shows the experimental result of the functional vegetable produced by the production method of this embodiment, (a) is a figure which shows iron content, (b) is a figure which shows the dependence of the processing time about iron content. , (C) are diagrams showing the dependence of the processing time on the pH in the edible portion.

Hereinafter, a method for producing functional vegetables will be described with reference to FIGS. 1 to 3. In the present embodiment, it is assumed that spinach with increased iron content (reinforcing component) is produced.
First, spinach is cultivated to a substantially harvestable state (step S1). In the present embodiment, for example, spinach is cultivated by hydroponic culture until it becomes a harvestable size.

Then, in the dark period, root cutting processing is performed (step S2). In this embodiment, the roots of spinach grown to a harvestable size are cut off.
As shown in FIG. 2A, the root R0 of the grown spinach Lg is cut horizontally at the position indicated by the imaginary line with respect to the growth direction to obtain the root R1 shown in FIG. 2B.

Next, the root-cut spinach is immersed in a solution for increasing the amount of the reinforcing component in the dark period (step S3). In the present embodiment, in the dark period of spinach (a period in which light is recognized to be absent in the photoperiodic reaction), spinach is treated with citric acid of trivalent iron having a pH of 3 in order to increase iron as a reinforcing component. Immerse in an ammonium iron solution.

Then, after soaking, the spinach continues the dark period for a period of time during which the spinach adapts to the solution (step S31). In this embodiment, the dark period of 7 hours is continued. Further, in this dark period, the humidity is maintained at about 85%.

Next, the illumination is turned on to continue the light period (the period in which light is recognized in the photoperiodic reaction) (step S32). In the present embodiment, the light period of a predetermined time or more (specifically, 8 hours) in which the components accumulated in the roots of spinach are translocated to the leaves is continued. Also, in this light period, the humidity is maintained at about 60%.
After the lapse of a predetermined time in the light period, the illumination is turned off to continue the dark period (step S33). In the present embodiment, the spinach continues the dark period for a period of time (e.g., 1 hour) until the evaporation in step S32 is almost stopped. Also, in this dark period, the humidity is maintained at about 85%.

Next, spinach is immersed in water (step S4). In this case, in the dark period, soaking in water is continued for a predetermined time (for example, 3 days) in which the nitrate nitrogen of spinach is sufficiently released.
Then, harvest is performed in the dark period (state of illuminance in the dark period) (step S5).

FIG. 3A is a result of comparing the iron content in the aerial part of spinach grown using the ferric ammonium citrate solution of trivalent iron of the present embodiment and spinach produced by another method. It was found that the spinach produced by the production method of the present embodiment contained 12 times as much iron content as when it was untreated and twice as much as when it was produced by open field cultivation.

FIG. 3( b) shows the dependence of the iron content on the treatment time of dipping the ferric iron citrate solution of trivalent iron. The above-ground iron content of spinach tended to increase as the treatment time increased.

FIG. 3C shows the dependency of the treatment time on the pH of the edible portion. It was confirmed that the ammonium iron citrate solution dipped in the spinach was acidic (pH 3), but the edible part of the spinach was neutral.

According to this embodiment, the following effects can be obtained.
(1) In the present embodiment, the grown spinach is immersed in a solution for increasing the components in the dark period. As a result, the spinach is less susceptible to stress and adapts to the solution even when it is dipped in an acidic solution for increasing the iron content, so that iron content can be accumulated at the root portion while suppressing wilting. After that, in the light period, photosynthesis of spinach can be activated to promote transpiration, so that translocation of iron from roots to leaves can be promoted and iron can be accumulated in leaves. Therefore, it is possible to increase iron content in the edible leaves while suppressing the wilting.

(2) In the present embodiment, spinach is immersed in a ferric ammonium citrate solution of ferric iron having a pH of 3 (step S3). As a result, the roots of spinach can efficiently absorb iron.

(3) In the present embodiment, the treatment of dipping the spinach in the solution is stopped in the dark period. This can prevent transpiration from the spinach at the time of stress of environmental change when the immersion in the solution is stopped, so that wilting of the spinach can be suppressed.

(4) In the present embodiment, when the spinach is immersed in the solution in the light period, the humidity is set lower than the humidity in the dark period. As a result, in the light period, transpiration of the spinach can be further promoted, so that the translocation can be further promoted. Further, in the dark period, high humidity can suppress wilting.

(5) In this embodiment, spinach is dipped in a solution and then in water (step S4). As a result, nitrate nitrogen, which is necessary for growing plants but harmful to humans, can be reduced in the spinach. Furthermore, the wilting of spinach can be suppressed.

(6) In this embodiment, spinach is immersed in water in a dark state (step S4). Thereby, nitrate nitrogen in the spinach can be efficiently reduced.
(7) In this embodiment, spinach is harvested in the dark period (step 5). Thereby, the wilting of the spinach can be suppressed.

(8) In the present embodiment, in the dark period, the spinach is root-rooted (step S2) and then immersed in the solution (step S3). As a result, spinach tries to promote solution absorption by root cutting, so that absorption of iron can be activated.

Further, the present embodiment may be modified as follows.
-In the said embodiment, before dipping spinach in a solution, root cutting treatment is performed in a dark period (step S2). This root cutting process may be omitted.

-In the above-mentioned embodiment, spinach is immersed in a ferric ammonium citrate solution of pH 3 at pH 3 with a dark period of 7 hours, a light period of 8 hours, and a dark period of 1 hour (step S3). The immersion time in the solution containing the reinforcing component is not limited to this. For example, the light period may be further lengthened, or the immersion period may be lengthened by repeating the dark period and the light period in accordance with the light/dark alternation cycle based on the photoperiodicity of the plant. Further, depending on the vegetables, the length of the dark period and the light period may be changed.

In the above embodiment, the humidity during the dark period and the light period when the spinach was immersed in the solution was set to about 85% and about 60%, respectively. The humidity is not limited to this, and may be any humidity that promotes transpiration of vegetables in the light period and suppresses transpiration in the dark period.

-In the said embodiment, after the spinach solution is immersed, it is immersed in water in a dark state (step S4) to reduce the nitrate nitrogen of the spinach. The treatment for reducing nitrate nitrogen of spinach is not limited to this. For example, the dark period and the light period may be repeated according to a light/dark alternation cycle based on the photoperiodicity of the plant, and the plants may be immersed in water for a longer time.

-The production method of the above-mentioned embodiment was applied to spinach having an increased iron content as a functional vegetable. The functional vegetables to be produced are not limited to spinach, and, for example, lettuce and other components that are dissolved in a solution can be absorbed from the roots, and if they are vegetables that are translocated from the roots to plant leaves or fruits, they are applicable. .. Further, the component to be added to the vegetables is not limited to iron, but may be other nutritional components such as vitamins. In this case, the vegetables are dipped in a solution in which the components to be added to the vegetables are added.

Next, the technical ideas that can be understood from the above-described embodiments and other examples will be added below along with their effects.
(A) A functional vegetable produced by growing and immersing in a solution containing a strengthening component to be increased in the vegetable for a certain period of time before harvesting, in the dark period, immersing in the solution is started, Thereafter, it is produced by switching to a light period subsequent to the dark period, continuing the immersion in the solution, and stopping the immersion in the solution in the dark period after the light period. Functional vegetables to do.
Therefore, according to the invention described in this (a), it is possible to increase the strengthening component in the edible portion while suppressing wilting.

Lg... spinach, R0, R1... root.

Claims (5)

Growing vegetables, a certain time or more before harvest, by immersing in a solution containing a strengthening component to increase in the vegetable, in a method for producing a functional vegetable to increase the strengthening component of the vegetable,
In the dark period, start soaking the vegetables in the solution,
Switching to the light period following the dark period, and continuing to soak the vegetables in the solution ,
A method for producing a functional vegetable , wherein immersion in the solution is stopped in the dark period after the light period . The method for producing a functional vegetable according to claim 1, wherein in the light period, the vegetables are immersed in the solution at a humidity lower than that in the dark period. After immersion in the solution, a method of producing a functional vegetable according to claim 1 or 2 wherein the vegetable is characterized by immersing in water. The method for producing a functional vegetable according to claim 3 , wherein the vegetable is continuously immersed in the water in a dark state. After cutting a part of the roots of the vegetables, the method of producing functional vegetables according to any one of claim 1 to 4, characterized in that initiating the immersion in the solution.