WO2014054821A1 - 低カリウム含有野菜及びその栽培方法 - Google Patents
低カリウム含有野菜及びその栽培方法 Download PDFInfo
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- WO2014054821A1 WO2014054821A1 PCT/JP2013/079683 JP2013079683W WO2014054821A1 WO 2014054821 A1 WO2014054821 A1 WO 2014054821A1 JP 2013079683 W JP2013079683 W JP 2013079683W WO 2014054821 A1 WO2014054821 A1 WO 2014054821A1
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- 229910052700 potassium Inorganic materials 0.000 title claims abstract description 205
- 239000011591 potassium Substances 0.000 title claims abstract description 202
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 title claims abstract description 194
- 235000013311 vegetables Nutrition 0.000 title claims abstract description 90
- 238000000034 method Methods 0.000 title claims description 30
- 238000012258 culturing Methods 0.000 title abstract 4
- 238000003306 harvesting Methods 0.000 claims abstract description 25
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 74
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 claims description 62
- 239000007788 liquid Substances 0.000 claims description 59
- 229910052757 nitrogen Inorganic materials 0.000 claims description 40
- 229910000147 aluminium phosphate Inorganic materials 0.000 claims description 31
- 239000003501 hydroponics Substances 0.000 claims description 13
- 239000003337 fertilizer Substances 0.000 claims description 5
- 238000012544 monitoring process Methods 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 6
- 239000001963 growth medium Substances 0.000 abstract 3
- 235000015802 Lactuca sativa var crispa Nutrition 0.000 description 32
- 240000004201 Lactuca sativa var. crispa Species 0.000 description 32
- 238000012364 cultivation method Methods 0.000 description 13
- 241000196324 Embryophyta Species 0.000 description 8
- 208000017169 kidney disease Diseases 0.000 description 7
- 240000008415 Lactuca sativa Species 0.000 description 5
- 238000002845 discoloration Methods 0.000 description 5
- 235000003228 Lactuca sativa Nutrition 0.000 description 4
- 241000219315 Spinacia Species 0.000 description 4
- 235000009337 Spinacia oleracea Nutrition 0.000 description 4
- 230000002378 acidificating effect Effects 0.000 description 4
- 238000009331 sowing Methods 0.000 description 4
- 238000004383 yellowing Methods 0.000 description 4
- 238000000502 dialysis Methods 0.000 description 3
- 230000012010 growth Effects 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- 239000008399 tap water Substances 0.000 description 3
- 235000020679 tap water Nutrition 0.000 description 3
- 240000006740 Cichorium endivia Species 0.000 description 2
- 206010013911 Dysgeusia Diseases 0.000 description 2
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 2
- 208000001647 Renal Insufficiency Diseases 0.000 description 2
- 235000003733 chicria Nutrition 0.000 description 2
- 208000020832 chronic kidney disease Diseases 0.000 description 2
- 230000007423 decrease Effects 0.000 description 2
- 235000020805 dietary restrictions Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 201000006370 kidney failure Diseases 0.000 description 2
- 235000015598 salt intake Nutrition 0.000 description 2
- 239000011734 sodium Substances 0.000 description 2
- 229910052708 sodium Inorganic materials 0.000 description 2
- ZOXJGFHDIHLPTG-UHFFFAOYSA-N Boron Chemical compound [B] ZOXJGFHDIHLPTG-UHFFFAOYSA-N 0.000 description 1
- 244000233513 Brassica perviridis Species 0.000 description 1
- 208000010496 Heart Arrest Diseases 0.000 description 1
- 208000002682 Hyperkalemia Diseases 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 206010003119 arrhythmia Diseases 0.000 description 1
- 230000006793 arrhythmia Effects 0.000 description 1
- 229910052796 boron Inorganic materials 0.000 description 1
- 230000001684 chronic effect Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000003792 electrolyte Substances 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 206010016165 failure to thrive Diseases 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 230000035784 germination Effects 0.000 description 1
- 235000021384 green leafy vegetables Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000008635 plant growth Effects 0.000 description 1
- 235000021075 protein intake Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000012045 salad Nutrition 0.000 description 1
- 229910001415 sodium ion Inorganic materials 0.000 description 1
- 239000002689 soil Substances 0.000 description 1
- ISIJQEHRDSCQIU-UHFFFAOYSA-N tert-butyl 2,7-diazaspiro[4.5]decane-7-carboxylate Chemical compound C1N(C(=O)OC(C)(C)C)CCCC11CNCC1 ISIJQEHRDSCQIU-UHFFFAOYSA-N 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 238000002560 therapeutic procedure Methods 0.000 description 1
Images
Classifications
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- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01G—HORTICULTURE; CULTIVATION OF VEGETABLES, FLOWERS, RICE, FRUIT, VINES, HOPS OR SEAWEED; FORESTRY; WATERING
- A01G31/00—Soilless cultivation, e.g. hydroponics
- A01G31/02—Special apparatus therefor
-
- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01G—HORTICULTURE; CULTIVATION OF VEGETABLES, FLOWERS, RICE, FRUIT, VINES, HOPS OR SEAWEED; FORESTRY; WATERING
- A01G31/00—Soilless cultivation, e.g. hydroponics
-
- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01G—HORTICULTURE; CULTIVATION OF VEGETABLES, FLOWERS, RICE, FRUIT, VINES, HOPS OR SEAWEED; FORESTRY; WATERING
- A01G22/00—Cultivation of specific crops or plants not otherwise provided for
- A01G22/15—Leaf crops, e.g. lettuce or spinach
-
- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01G—HORTICULTURE; CULTIVATION OF VEGETABLES, FLOWERS, RICE, FRUIT, VINES, HOPS OR SEAWEED; FORESTRY; WATERING
- A01G29/00—Root feeders; Injecting fertilisers into the roots
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- C—CHEMISTRY; METALLURGY
- C05—FERTILISERS; MANUFACTURE THEREOF
- C05D—INORGANIC FERTILISERS NOT COVERED BY SUBCLASSES C05B, C05C; FERTILISERS PRODUCING CARBON DIOXIDE
- C05D1/00—Fertilisers containing potassium
-
- C—CHEMISTRY; METALLURGY
- C05—FERTILISERS; MANUFACTURE THEREOF
- C05G—MIXTURES OF FERTILISERS COVERED INDIVIDUALLY BY DIFFERENT SUBCLASSES OF CLASS C05; MIXTURES OF ONE OR MORE FERTILISERS WITH MATERIALS NOT HAVING A SPECIFIC FERTILISING ACTIVITY, e.g. PESTICIDES, SOIL-CONDITIONERS, WETTING AGENTS; FERTILISERS CHARACTERISED BY THEIR FORM
- C05G1/00—Mixtures of fertilisers belonging individually to different subclasses of C05
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/20—Reduction of greenhouse gas [GHG] emissions in agriculture, e.g. CO2
- Y02P60/21—Dinitrogen oxide [N2O], e.g. using aquaponics, hydroponics or efficiency measures
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
- Y10S—TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y10S426/00—Food or edible material: processes, compositions, and products
- Y10S426/809—Food or edible material: processes, compositions, and products including harvesting or planting or other numerous miscellaneous processing steps
Definitions
- the present invention relates to a low potassium content leafy vegetable and a cultivation method thereof.
- it relates to low potassium lettuce and its cultivation method.
- the number of patients undergoing chronic dialysis therapy in Japan is more than 297,000 as of 2010, increasing by 6,000 to 10,000 each year.
- patients with renal failure need to limit the daily potassium intake to 1,500 to 2,000 mg or less. Because potassium is found in many foods, patients with kidney disease need to be aware of protein and salt intake and be aware of potassium intake.
- Patent Document 1 discloses a method for cultivating low potassium spinach by specifying a period for cultivation with a potassium-containing hydroponic solution and a potassium-free hydroponic solution.
- the present invention is a hydroponic solution of a low potassium leafy vegetable cultivated with a potassium-containing hydroponic solution for a certain period of time and then cultivated in place of the potassium-free hydroponic solution,
- the weight ratio of nitrogen, phosphoric acid, and potassium is characterized in that when phosphoric acid is 1, nitrogen is 0.5 to 7.0 and potassium is 1.0 to 7.0.
- the present inventor has cultivated under various cultivation conditions, and examined conditions under which low-potassium leafy vegetables can be stably provided.
- leaf lettuce in the case of leaf lettuce, it is cultivated for about 5 weeks with the potassium-containing hydroponic solution of the above ratio, and by replacing it with a potassium-free hydroponic solution, the potassium concentration at the time of harvesting is changed to the normal hydroponic leafy lettuce. In comparison, vegetables with a content of about 1/4 can be obtained.
- the weight ratio of nitrogen, phosphoric acid, and potassium in the potassium-containing hydroponic solution is 1, phosphorous acid is 1, the nitrogen content is 1.0-4. 0.0, potassium is 2.0 to 6.0.
- the present invention is a method for cultivating leafy vegetables with a potassium-containing hydroponic liquid for a certain period, and then cultivating low-potassium leafy vegetables to be cultivated instead of a potassium-free hydroponic liquid,
- the weight ratio of nitrogen, phosphoric acid, and potassium in the potassium-containing hydroponic liquid is characterized in that when phosphoric acid is 1, nitrogen is 0.5 to 7.0 and potassium is 1.0 to 7.0.
- the method of cultivating low potassium leafy vegetables according to the present invention is a method of cultivating leafy vegetables with a potassium-containing hydroponic liquid for a certain period, and then cultivating low potassium leafy vegetables that are cultivated in place of a potassium-free hydroponic liquid.
- the weight ratio of nitrogen, phosphoric acid and potassium in the potassium-containing hydroponic solution is that 1.0 to 4.0 of nitrogen is 2.0 to 6.0 when phosphoric acid is 1.
- both the height and weight are sufficiently large at the time of harvest and can be supplied as a stable quality leafy vegetable. .
- the EC value of the hydroponic liquid is cultivated by adjusting to 0.5 to 1.8 throughout the potassium-containing cultivation period and the potassium-free cultivation period. It is characterized by.
- Leafy vegetables are generally cultivated at an EC value of about 2.2 to 3, but by growing under consistently low EC values, i.e., low fertilizer salt concentration, There is no discoloration of the leaves.
- the pH of the hydroponic liquid is adjusted to 5.0 to 7.0 throughout the potassium-containing cultivation period and the potassium-free cultivation period. .
- the pH of the hydroponic solution is weakly acidic, the solubility of all fertilizer bases is good, so that the composition of the hydroponic solution is stable, and as a result, the quality of the harvested leafy vegetables becomes stable.
- the method for cultivating low potassium leafy vegetables of the present invention is characterized in that the fertilizer conditions are managed and cultivated by continuously monitoring the EC value and pH of the hydroponic liquid throughout the entire cultivation period. To do.
- the method for cultivating low potassium leafy vegetables of the present invention is characterized in that the period of cultivation with a potassium-free hydroponic solution is 10 to 17 days.
- the leafy vegetable cultivated by the hydroponics method of the present invention is characterized in that the potassium content at the time of harvest is 30% or less of the leafy vegetable that does not adjust the potassium level.
- a leafy vegetable with a low potassium level can be obtained by the cultivation method of the present invention, even a kidney disease patient who needs to limit the amount of potassium intake can be safely incorporated into the diet.
- the outline of a cultivation method is shown.
- the comparison of the potassium concentration and sodium concentration of leaf lettuce by the cultivation method of this invention and a normal cultivation method is shown.
- the present inventors have clarified that the cultivation conditions for the potassium-containing hydroponic period before cultivation under low potassium conditions are important, and have completed the present invention.
- cultivation conditions not containing potassium have been mainly studied.
- the present inventor has clarified that the composition of the hydroponic solution in the cultivation period containing potassium is very important in order to stably grow leafy vegetables with a low potassium concentration.
- Fig. 1 shows an outline of the cultivation method for low potassium leafy vegetables.
- Soak seeds of leafy vegetables in water may be tap water.
- the water used may be tap water.
- the plant After inundation, after confirming germination and rooting, the plant is cultivated for a certain period of time with a hydroponic solution A containing potassium, and after the plant has grown to some extent, it is cultivated with a hydroponic solution B that does not contain potassium. .
- a hydroponic solution B that does not contain potassium By cultivating for a certain period of time with a hydroponic solution B that does not contain potassium, a low potassium leafy vegetable can be obtained.
- harvest is carried out after cultivating for 2-3 days, cultivating period containing potassium for about 3-4 weeks, and cultivating period not containing potassium for about 1-2 weeks.
- the potassium-free hydroponic solution used in the potassium-free cultivation period had the same composition except for replacing KNO 3 in the potassium-containing hydroponic solution with NaNO 3 .
- low-potassium leafy vegetables can be harvested at the laboratory level as described above.
- low-potassium cannot be realized, leaf discoloration occurs, and so on. I could not.
- this invention cultures by changing the ratio of nitrogen, phosphoric acid, potassium of the hydroponic liquid A containing potassium from the conventional one. Specifically, when the weight ratio of nitrogen, phosphoric acid and potassium in the potassium-containing hydroponic liquid is 1, the nitrogen is 0.5 to 7.0 and the potassium is 1.0 to 7.0. A composition having the following composition is used. Furthermore, when the phosphoric acid is 1, it is more preferable to use a hydroponic solution containing 1.0 to 4.0 nitrogen and 2.0 to 6.0 potassium.
- hydroponic liquid B composition: 3.00 mM KNO 3 , 2.00 mM Ca (NO 3 ) 2 4H 2 O, 0.50 mM NH 4 H 2 PO disclosed in Patent Documents 1 and 2 4 , 1.00 mM MgSO 4 7H 2 O, 26.9 ⁇ M EDTA-Fe, 4.55 ⁇ M MnCl 2 4H 2 O, 23.1 ⁇ M H 3 BO 3 , 0.38 ⁇ M ZnSO 4 7H 2 O, 0.16 ⁇ M CuSO 4 5H 2 O, 0.015 ⁇ M ( By cultivating with NH 4 ) 6Mo 7 O 24 4H 2 O, pH 6.5), it became possible to provide low-quality potassium leaf vegetables with stable quality.
- hydroponic liquid B composition: 3.00 mM KNO 3 , 2.00 mM Ca (NO 3 ) 2 4H 2 O, 0.50 mM NH 4 H 2 PO disclosed in Patent Documents 1 and 2 4 , 1.00 mM MgSO 4 7H 2 O,
- the weight ratio of nitrogen, phosphoric acid and potassium in the hydroponic liquid used in the potassium-containing cultivation period of the present invention is as follows: when phosphoric acid is 1, nitrogen is 0.5 to 7.0 and potassium is 1.0 to 7 .0 range. Within this range, it is possible to cultivate and harvest low potassium leafy vegetables. More preferably, nitrogen is 1.0 to 4.0 and potassium is 2.0 to 6.0. Within this range, it is possible to cultivate vegetables with no problems in weight, length and appearance at the time of harvest. On the other hand, the ratio of nitrogen used in the potassium-free cultivation period is in the range of 0.9 to 1.3 when phosphoric acid is 1.
- Hydroponic liquid A which is a hydroponic liquid during the potassium content period, contains nitrogen, phosphoric acid, and potassium, which are the three elements of the plant, in the above ratios, but also other elements required by plants, such as magnesium, manganese, and boron It is preferable to contain.
- concentration of these elements should just be a density
- the electrical conductivity was measured throughout the entire cultivation period, and the EC value was maintained at 0.5 to 1.8. Thereby, since it can grow on fixed solution conditions, it is possible to supply a low potassium leafy vegetable stably.
- the pH of the hydroponic liquid is adjusted to pH 4.5 to 7.0, which is weakly acidic for both the hydroponic liquids A and B. This is because, due to the weakly acidic pH, all the salts in the hydroponic liquid are dissolved and exist in an ionic state and are easily absorbed by plants.
- the composition of the hydroponic solution changes with time because the plant absorbs nutrients in the hydroponic solution. Therefore, in order to harvest vegetables of stable quality, it is desirable to perform hydroponic cultivation while constantly monitoring the hydroponic liquid with a monitor, and cultivate while adjusting the composition of the hydroponic liquid to be constant.
- a monitor was installed in the flow path of the circulation type hydroponic cultivation apparatus, and cultivation was performed while adjusting the hydroponic liquid so that the electrolyte and pH of the hydroponic liquid were always kept within a certain range.
- the hydroponic cultivation of the present invention uses a circulating hydroponic cultivation apparatus, but any hydroponic cultivation apparatus may be used as long as the cultivation conditions can be kept constant.
- composition of the hydroponic solution A used is such that K and N are in a weight ratio with respect to phosphoric acid, each having a composition of 4.4, 2.3, EC value of 1.35, pH 6.15.
- FIG. 2 Comparison of potassium concentration between leaf lettuce obtained by the cultivation method of the present invention and ordinary leaf lettuce is shown in FIG. 2, and the content of inorganic elements is shown in Table 1.
- the potassium content is about 1/4 as compared with normal hydroponics leaf lettuce. According to the method of the present invention, it is possible to stably harvest leafy vegetables with a potassium content of 30% or less as compared with ordinary hydroponic leafy vegetables.
- non-headed leaf lettuce has a high potassium content
- the leaf content of leaf lettuce is 490 mg per 100 g
- sunny lettuce is 410 mg. It is.
- Table 1 it is possible to keep the potassium value as low as 270 mg as compared with leaf lettuce harvested by soil cultivation or normal hydroponics just by cultivating with hydroponic liquid A for the whole period. Then, it becomes possible to suppress potassium content to 70 mg or less by cultivating with the hydroponics B which does not contain potassium.
- the low potassium leaf lettuce has a higher sodium content than the normal cultivation leaf lettuce.
- the value of 100 mg is equivalent to 0.3 g in terms of salt equivalent, and salt intake restriction can be performed more easily. Therefore, the effect of reducing potassium is more effective for kidney disease patients than increasing sodium ions. It becomes effective by improving eating habits.
- cultivate leaf lettuce by changing the concentration ratio of nitrogen and potassium in the hydroponic solution A, that is, the hydroponic solution in the potassium-containing cultivation season, and shipped from the potassium content, harvest weight, length, and appearance. It was judged whether the standard was satisfied.
- the cultivation period and the like were carried out in the same manner as the cultivation method of leaf lettuce in Example 1 only by changing the composition of the hydroponic liquid A.
- K and N represent the weight ratio of potassium and nitrogen when phosphoric acid is 1
- EC and pH represent the EC value and pH of the hydroponic solution.
- the K content indicates the amount of potassium in 100 g of leaf lettuce weight in mg.
- the weight and length indicate the weight and length at the time of harvest. The quality is judged based on the weight at harvest, length, yellowing of leaves, etc. A weight of 75 g or less and a length of 185 mm or less are judged as defective. In this cultivation experiment, Samples 4, 12, and 15 were rejected because they had a poor appearance because discoloration was seen on the leaf tips.
- the amount of potassium in 100 g leaf lettuce is 70 mg or less when any hydroponic solution is used. It is said that the potassium intake to be targeted is about 1500 to 2000 mg / day for kidney disease dialysis patients who require dietary restrictions. If the amount of potassium per 100 g is 70 mg or less, although other ingredients contain potassium, a meal with a sufficiently reduced potassium intake can be taken.
- the weight ratio of potassium when the phosphoric acid in the hydroponic liquid A is 1 is as small as 1.0 (sample 1), the weight at harvest is small.
- the number was as large as 0 (sample 15), although the weight and height at the time of harvesting met the standard, yellowing was often observed at the leaf tips, and the appearance was judged to be poor.
- the weight ratio of potassium when phosphoric acid is 1 is 2.0 to It is preferably 6.0.
- samples with low nitrogen content have insufficient height at the time of harvest (sample 3), or yellowing of the leaf tips (sample 4), resulting in poor appearance It was judged.
- samples with high nitrogen content include high nitrogen content (samples 11 to 13), poor weight at harvest (sample 11), insufficient height at harvest (sample 13), and yellowing of the leaf tips (sample 12) It was judged.
- the EC value is less than 0.5, the growth is poor and it takes a very long time, and if it exceeds 1.8, the weight is insufficient.
- the weight ratio of nitrogen when phosphoric acid is 1 is 1. It is preferably 0 to 4.0.
- composition of the hydroponic solution A used is a composition in which K and N are in a weight ratio with respect to phosphoric acid, 4.4, 2.3, EC value 1.51, and pH 6.15, respectively.
- Potassium content is the value obtained by dividing the amount of potassium in vegetables cultivated with low potassium by the amount of potassium in normal cultivation cultivated for the entire period with a hydroponic solution containing potassium. Show.
- the present inventor has found that the low potassium leaf lettuce has an excellent point in terms of taste.
- the taste test was conducted by a double-blind test method in which both the test subject and the tester were faced with low potassium leaf lettuce. 16 males and females of the age group shown in Table 5 taste low potassium leaf lettuce produced by the same cultivation method as that cultivated in Example 1 and normal cultivation leaf lettuce. We had you choose one to feel. Moreover, a free description column was provided and the difference in taste was described.
- the taste is also sweet and has a good aftertaste, and it will be widely accepted not only by patients with kidney disease who have restricted potassium intake but also by general consumers.
- the low potassium leaf lettuce according to the present invention has a potassium content of about 1/4 as compared with ordinary hydroponics leaf lettuce.
- the potassium content is about 1/4 that of normal vegetables. Very important.
- the present invention is widely applicable not only to leaf lettuce but also to leafy vegetables.
- the hydroponics method of the present invention it is possible to provide a vegetable having a potassium amount reduced to about 20% of normal cultivation. Therefore, according to the present invention, it is possible to provide a low potassium vegetable that can be eaten with peace of mind even for kidney disease patients who are forced to have strict dietary restrictions.
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Abstract
Description
カリウム含有水耕液の窒素、リン酸、カリウムの重量比が、リン酸を1としたときに、窒素が0.5~7.0、カリウムが1.0~7.0であることを特徴とする。
(リーフレタスの栽培方法)
水道水を用いて播種し、3日後からカリウム含有水耕液Aを用いて26日間栽培し、その後カリウム不含有水耕液Bを用いて14日間栽培した。
結果を表6に示す。
Claims (9)
- カリウム含有水耕液で葉物野菜を一定期間栽培し、その後カリウム不含有水耕液に代えて栽培する低カリウム葉物野菜の水耕液であって、
カリウム含有水耕液の窒素、リン酸、カリウムの重量比が、リン酸を1としたときに、窒素が0.5~7.0、カリウムが1.0~7.0であることを特徴とするカリウム含有水耕液。 - 請求項1記載の低カリウム葉物野菜の水耕液であって、
前記カリウム含有水耕液の窒素、リン酸、カリウムの重量比が、リン酸を1としたときに、窒素が1.0~4.0、カリウムが2.0~6.0であることを特徴とするカリウム含有水耕液。 - カリウム含有水耕液で葉物野菜を一定期間栽培し、その後カリウム不含有水耕液に代えて栽培する低カリウム葉物野菜を栽培する方法において、
カリウム含有水耕液の窒素、リン酸、カリウムの重量比が、リン酸を1としたときに、窒素が0.5~7.0、カリウムが1.0~7.0であることを特徴とする低カリウム葉物野菜を栽培する方法。 - 請求項3記載の低カリウム葉物野菜を栽培する方法において、
カリウム含有水耕液の窒素、リン酸、カリウムの重量比が、リン酸を1としたときに、窒素が1.0~4.0、カリウムが2.0~6.0であることを特徴とする低カリウム葉物野菜を栽培する方法。 - 請求項3又は4記載の低カリウム葉物野菜を栽培する方法において、
水耕液のEC値は、カリウム含有栽培期間、カリウム不含有栽培期間を通じ、0.5~1.8に調整して栽培することを特徴とする低カリウム葉物野菜を栽培する方法。 - 請求項3~5いずれか1項記載の低カリウム葉物野菜を栽培する方法において、
水耕液のpHは、カリウム含有栽培期間、カリウム不含有栽培期間を通じ、5.0~7.0に調整することを特徴とする低カリウム葉物野菜を栽培する方法。 - 請求項3~6いずれか1項記載の低カリウム葉物野菜を栽培する方法において、
全栽培期間を通して、連続して水耕液のEC値及びpHをモニターすることによって、肥料条件を管理して栽培することを特徴とする低カリウム葉物野菜を栽培する方法。 - 請求項3~7いずれか1項記載の低カリウム葉物野菜を栽培する方法において、
カリウム不含有水耕液で栽培する期間を10日~17日とすることを特徴とする低カリウム葉物野菜を栽培する方法。 - 請求項3~8いずれか1項記載の水耕栽培方法によって栽培した葉物野菜であって、
収穫時のカリウム含有量が、カリウムレベルを調整しない葉物野菜の30%以下であることを特徴とする低カリウム葉物野菜。
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