Influence of blanching on growth, quality and anatomical characters in hamabofu (Glehnia littoralis Fr. Schm.)
2007
Kimura, M.(Tokyo Univ. of Agriculture, Atsugi, Kanagawa (Japan). Faculty of Agriculture) | Sato, M.
Hamabofu (Glehnia littoralis Fr. Schtm.) is one of the traditional blanched vegetables in Japan. Rootstocks were grown for one month under darkness or natural daylight condition to compare plant characteristics. When plants were grown under darkness, the petiole elongated remarkably compared to that of the plants grown under natural day light. The leaf blade did not expand in darkness, and the number of leaves and dry matter percentage were smaller than those of plants grown in the light. The concentrations of chlorophyll, anthocyanin, crude fibre and hardness of petiole were less in dark grown plants than in light grown plants. Results of organoleptic test indicated that plants grown in darkness were whitish, had a mild flavour and was soft, compared with plants grown in natural daylight. Furthermore, test subjects favoured the mild flavour and softness, but not the whitish colour of plants grown in the dark. Essential oil concentrations in shoots were not significantly affected by light. Anatomical characteristics such as the number and area of collenchyma and vascular bundle, and the number, the area and the occupancy area rate in the petiole cross section of oil ducts and the number of secretory cells did not different between plants grown in the dark and those grown in the light.
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