Microbubbles Increase Glucosinolate Contents of Watercress (Nasturtium officinale R. Br.) Grown in Hydroponic Cultivation

Bok, Gwonjeong; Choi, Woo Hee; Lee, Hyunjoo; Lee, Kwang-Ya; Park, Jong‐Seok

doi:10.12791/ksbec.2019.28.2.158

Cited by 4 publications

(4 citation statements)

References 26 publications

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“…However, when microbubbles were generated during the cultivation of lettuce using the DFT system, the changes in pH, EC, and DO were not significant (Park and Kurata, 2009), showing the same trend as in this experiment. In watercress cultivation using microbubbles, EC and pH did not significantly differ during the cultivation period (Bok et al, 2019). During this experiment, it was expected that the microbubbles would have changed the pH, EC, and DO.…”

Section: Resultsmentioning

confidence: 87%

Salinity Stress Relief of Lettuce through Microbubbles Generated in Hydroponic Cultivation

Noh,

Ahn,

Fujiwara

et al. 2022

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This study aimed to evaluate the effects of microbubbles on the growth of lettuce in hydroponic cultivation under high-salinity conditions. Lettuce (Lactuca sativa L. 'Cos lettuce') seeds were sown and then transplanted at 3 weeks after germination in a deep flow technique (DFT) hydroponic system. A 3% aqueous solution of NaCl was prepared to mimic the salinity of seawater. For microbubble treatment, 26 uniform seedlings were grown in two DFT systems, i.e., 13 seedlings in each system, and a microbubble generator was installed. A chiller and heater were installed on one side to maintain the water temperature. Microbubbles were generated throughout the experiment; the plants were grown for a total of 2 weeks, during which the pH, electrical conductivity (EC), and dissolved oxygen (DO) of the water did not change significantly compared to the control. Among the growth parameters, there were no differences in leaf length and width, but lettuce grown in the presence of microbubbles showed a significantly higher leaf number and longer root length. In addition, the shoot fresh weight and root fresh weight of the treated lettuce were 32.6% and 56% higher, respectively, than those grown in the control treatment. The dry weight of shoots and roots increased by 42% and 226%, respectively, in the microbubble treatment. These results suggest that microbubbles generated in the nutrient solution can increase the growth of salt-stressed plants in seawater-based hydroponic cultivation.

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Section: Resultsmentioning

confidence: 87%

Salinity Stress Relief of Lettuce through Microbubbles Generated in Hydroponic Cultivation

Noh,

Ahn,

Fujiwara

et al. 2022

HST

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“…Unlike previous studies, this study cultivated the plants using substrates instead of hydroponics, and thus did not use the hydroponics system or nutrient solutions in the experiment. However, physicochemical characteristics of bubbles vary depending on how microbubbles are generated, and there may be an effect on nutrient and water absorption of roots due to the energy accumulated in the bubbles as well as generated radicals (Bok et al, 2019). The generation method of nanobubbles may also have affected plant growth in this study.…”

Section: Resultsmentioning

confidence: 92%

“…As a result of increasing the DO ). On the other hand, leaf length and leaf width of watercress did not show a significant difference between the control plot and the treatment plot applying microbubbles (Bok et al, 2019). Ahmed et al (2018) reported that, after applying oxygen nanobubbles to tomatoes, carrots, and horse beans cultivated in soil, leaf number of tomatoes increased significantly, but there was no effect on carrots and horse beans, and leaf length did not have significance in all plants.…”

Section: Resultsmentioning

confidence: 95%

Germination and Seedling Growth Response of Sprouts and Leafy Vegetables after Applying Oxygen Nanobubble Water

Lee

Jung

Cho

et al. 2021

J. People Plants Environ

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Background and objective: The nanobubbles remain stable in water, and it increased dissolved oxygen (DO) in the water that promotes the seed germination and the plant growth. We evaluated the seed germination and growth of sprouts (radish, wheat, and barley) and leafy vegetables (red mustard and pak choi) when irrigated with various DO of nanobubble water (NB).Methods: The oxygen NB was generated by surface friction and treated in 4 levels: NB 0% (control, DO 9.21 mg·L-1), NB 20% (DO 15.40 mg·L-1), NB 33% (DO 20.93 mg·L-1), and NB 100% (DO 39.29 mg·L-1).Results: The root length of radish and wheat increased more in NB 33% than the control plot. The fresh weight increased in NB 33% compared to the control plot in radish and wheat, and both fresh and dry weight increased more in NB 20%, NB 33%, and NB 100% than the control plot of barley. The leaf length and width of red mustard decreased more in NB 33% and NB 100% than the control plot and NB 20%, which indicated the leaf compactness. The fresh and dry weight of shoot and root increased more in NB 100% than the control plot in red mustard. In pak choi, the shoot fresh weight increased more in NB 100% than the control plot. In leafy vegetables, the germination rate of red mustard in NB 100% was higher than the control plot, however, it was not significantly different between oxygen NB plots in sprout vegetables.Conclusion: The results showed that the root growth and biomass increased after applying NB 33% in sprout vegetables. The leaf growth properties as the number of leaves and leaf size were not significantly different or decreased in NB treatments compared to control plots, but NB 100% (DO 39.29 mg·L-1) effectively increased the root growth and plant biomass in leafy vegetables.

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“…특히 광원설계는 사전 예비 실험을 통하여 최적화를 이루어야 하고, 최초 광질의 선택은 향후 파장 조건을 변경하기 힘들기 때 문에 매우 중요하다. 식물공장에서 안정적인 고품질 물냉이 생산을 위하여 양액 종류 및 양액 내 마이크로 버블을 이용한 연구 등을 보고한 바 있다 (Choi et al, 2018;Bok et al, 2019) (Choi et al, 2019)에 기반하여 본 실험에 적용하였다.] 각 광원의 비율 조합은 파장별 광합성유 효광량자속밀도(PPFD: photosynthetic photon flux density)를 기준으로 각각 R10(Red:Blue = 10:0), R9B1(Red:Blue = 9:1), R8B2(Red:Blue = 8:2), R7B3(Red:Blue = 7:3), R6B4(Red:Blue = 6:4), R1B1G1(control, Red:Blue:Green = 1:1:1) 으로 설정하였다.…”

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Effect of Red and Blue LED Ratio on Growth and Glucosinolate Contents of Watercress (Nasturtium officinale) in a Plant Factory

Choi¹,

Bok²,

Lee³

et al. 2020

HST

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Watercress (Nasturtium officinale) is a perennial aquatic plant of the Brassicacea that contains a large amount of glucosinolates, which act as a natural antioxidant in the human body with anticancer activity and an ability to reduce active oxygen that attacks DNA. The aim of this study was to analyze the effects of blue light with red backlight conditions on growth and glucosinolates contents of watercress. Watercress seeds were sown on soil and seedling were grown for 2 weeks.

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Microbubbles Increase Glucosinolate Contents of Watercress (Nasturtium officinale R. Br.) Grown in Hydroponic Cultivation

Cited by 4 publications

References 26 publications

Salinity Stress Relief of Lettuce through Microbubbles Generated in Hydroponic Cultivation

Salinity Stress Relief of Lettuce through Microbubbles Generated in Hydroponic Cultivation

Germination and Seedling Growth Response of Sprouts and Leafy Vegetables after Applying Oxygen Nanobubble Water

Effect of Red and Blue LED Ratio on Growth and Glucosinolate Contents of Watercress (Nasturtium officinale) in a Plant Factory

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