Technology to enhance vegetable quality by the light environment control
2004
Higashio, H. (National Inst. of Vegetable and Tea Science, Ano, Mie (Japan))
Recent research information about the physiological function of the ultraviolet (UV) rays on plants, and in particular the technology to enhance vegetable quality with UV which we are studying at present are introduced. 1. UV rays have various physiological effects on plants, and the effect differs depending on wavelength. Flavonoid is thought to be one of the materials protecting against the UV rays. Some inductive mechanisms of flavonoid production in plant upon exposure to the UV rays are revealed, but optical receptors have not been found yet. 2. The UV rays influence the production of vitamins and flavonoid compounds such as anthocyanin and quercetin. UV rays irradiation technology is being developed as one of the means to icrease levels of these compounds and so produce high quality vegetables.
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