Production of iron-enriched leaf vegetables using a soaking method.
1995
Inoue K. | Tajima K. | Sanada K. | Yokota H.
For the production of iron-enriched leaf vegetables, increasing the iron content in the leaves by soaking the roots of vegetables grown with hydroponics in iron-salt solutions was investigated in a climatron. The following results were obtained. 1) In the EDTA-Fe treatment, the Fe content in the leaves lettuce were increased with increases in the Fe concentration of the treatment solutions. The Fe content of the leaves in the Fe-50 mg L(-1) treatment was 6.1 times higher than that of the control. However, injuries appeared on all the leaves in all the treatments. It is surmised that these injuries may not be connected with Fe accumulation but with the absorbed EDTA. 2) In the iron(II) ammonium sulfate treatment, the Fe content in the leaves of the lettuce scarcely increased and showed only 1.3-1.5 times greater levels as compared with that of the control in the Fe-150 mg L(-1) treatment. 3) In the iron(III) ammonium citrate treatment, injuries appeared on the outer leaves in the Fe-100 mg L(-1) and Fe-150 mg L(-1) treatments with 16-h soaking and the Fe-150 mg L(-1) treatment with 12-h soaking. It is surmised that these injuries may be connected with the absorbed citrate. In the Fe-100 mg L(-1) treatment with 12-h soaking, the Fe content in the leaves of the lettuce and the spinach was 5.1 times and 6.3 times that of the control, respectively. These results suggest that iron ammonium citrate is the most suitable of all the Fe-salts used. Also, under the experimental conditions existing in the climatron, the production of Fe-enriched leaf vegetables without injury could be guaranteed by controlling the Fe concentration in the treatment solution and the soaking time.
اظهر المزيد [+] اقل [-]الكلمات المفتاحية الخاصة بالمكنز الزراعي (أجروفوك)
المعلومات البيبليوغرافية
تم تزويد هذا السجل من قبل Wolters Kluwer