Production of Value-added Vegetables by Applying Environmental Stresses to Roots in Soil-less Culture.

Kitano, Masaharu; Hidaka, Kota; Zushi, Kazufumi; Araki, Toshimitsu

doi:10.2525/shita.20.210

Cited by 22 publications

(21 citation statements)

References 40 publications

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“…Columns denoted by different letters indicate a significant difference according to Tukey's multiple range test (P ≤ 0.05). to increase functional constituents, such as sugar and amino acids; however, salt stress resulted in growth reduction and a decrease in yield and fruits size in tomato (Kitano et al, 2008). In our results, growth promoting effect under NaCl treatment appeared in some of the mycorrhizal asparagus plants, and ascorbic acid contents increased in the shoots of mycorrhizal plots.…”

Section: Discussionsupporting

confidence: 54%

Influence of Arbuscular Mycorrhizal Fungi and Sodium Chloride on Fusarium Root Rot and Antioxidative Abilities in Asparagus Plants

Okada

Matsubara

2012

J. Japan. Soc. Hort. Sci.

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Influence of arbuscular mycorrhizal fungi [AMF, Glomus sp. R10 (Gr) and Gigaspora margarita (GM)] and sodium chloride (NaCl) on Fusarium root rot and antioxidative abilities in asparagus (Asparagus officinalis L., 'Welcome') plants was investigated. AMF plants accumulated higher dry weight of shoots than non-AMF plants with or without NaCl treatment during 16 weeks after AMF inoculation. Ten weeks after Fusarium oxysporum f. sp. asparagi (Foa, MAFF305556, N9-31, SUF1226, and SUF844) inoculation, the incidence and severity of Fusarium root rot were eased in AMF plants; most of the Gr plants showed lower severity than GM. In this case, a synergetic effect in disease suppression occurred in some of the AMF plants treated with NaCl. As for antioxidative ability, SOD activity of shoots and roots increased in most of the Gr plants in both NaCl-and non-treated plants 10 weeks after Foa inoculation. Gr plants had higher DPPH radical scavenging activity of shoots and roots than nonmycorrhizal plants with or without NaCl, especially 16 weeks after AMF inoculation. Ascorbic acid contents of shoots and roots increased in most of the Gr plants without NaCl treatment both 16 weeks after AMF and 10 weeks after Foa inoculation. From these findings, AMF induced a growth promotion effect and alleviation of Fusarium root rot in asparagus plants, and the synergetic effect of disease suppression could be expected by the combination use of AMF and NaCl. In addition, it supposed that changes in antioxidative ability might be associated with disease reduction in mycorrhizal asparagus plants.

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Section: Discussionsupporting

confidence: 54%

Influence of Arbuscular Mycorrhizal Fungi and Sodium Chloride on Fusarium Root Rot and Antioxidative Abilities in Asparagus Plants

Okada

Matsubara

2012

J. Japan. Soc. Hort. Sci.

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“…3a) of lettuce plants cultivated in seawater and standard media. It is generally known that when seawater is provided to plants during cultivation, minerals contained in the seawater may stimulate growth (Kawai et al, 2002;Akamatsu, 2007;Kitano et al, 2008;Islam et al, 2010). In lettuce plants cultivated in the seawater hydroponic medium, because of competition between the inhibitory effect on growth by NaCl and the stimulatory effect on growth by nutrients in the seawater, the size of the shoot and fresh weight were virtually identical to those of plants cultivated in additive-free medium.…”

Section: Discussionmentioning

confidence: 99%

“…3b). It has been reported that sugar contents increase through cultivation in the presence of salinity in tomatoes (Kawai et al, 2002;Saito et al, 2006;Kitano et al, 2008) and in Japanese radish root (Shinohara and Kagiwada, 2008). We assume that lettuce plants are subjected to osmotic stress by the addition of salt to hydroponic culture, and as a result, sugars are produced and accumulate in the cells of these leaves as a compatible solute.…”

Section: Discussionmentioning

confidence: 99%

“…For example, it has been reported that the content of anthocyanin, a flavonoid in red leaf lettuce, increased on exposure to blue light during growth (Shoji et al, 2010). In addition, previous studies have shown that the quality and value of vegetables are improved when salinity (seawater or table salt) is provided as an abiotic environmental nutrient, as seen in tomatoes (Kitano et al, 2008), onions (Akamatsu, 2007), and broccoli (Lopez-Berenguer et al, 2009). However, there have been few reports documenting the results of cultivation conditions in which salt is added to the growing cultures of green vegetables, which are extremely vulnerable to salt stress, with regard to their impact on the quality of the plants produced in a closed-type plant factory.…”

Section: Introductionmentioning

confidence: 99%

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Effects of Salinity and Nutrients in Seawater on Hydroponic Culture of Red Leaf Lettuce

Sakamoto

Kogi

Takayasu

2014

Environmental Control in Biology

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Among various environmental factors, the effects of light quality and quantity on growth of vegetables and ornamental plants were investigated thoroughly in closed plant factories, whereas how solutes and minerals in hydroponics affect on growth of vegetables were poorly understood. In this study, we investigated the effects of salinity and nutrients on the growth of red leaf lettuce (Lactuca sativa L. cv. Mother-red). A closed plant factory with hydroponic cultures supplemented with sodium salt (NaCl) or seawater was employed for cultivation of lettuce. The fresh weight of lettuce grown in culture with NaCl was dramatically reduced when compared to those grown in standard culture or culture with seawater. The lettuces grown in the culture with NaCl or seawater contained higher amounts of sugar and anthocyanin, and the lettuce plants grown in the culture with seawater accumulated highest levels of photosynthetic pigments, chlorophylls and carotenoids. These results indicate that the addition of some solutes (e.g. NaCl) to the culture medium affect the size of plant as well as the levels of sugars and pigments in the plant, and suggest that the addition of seawater (20%) to the medium is effective to produce lettuces with higher quality and nutritional value.

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“…These facilities have been recognized as a solution to food insecurity due to growth in world population, and bad harvests caused by abnormal climatic variations. Recently, studies on the production of high value-added vegetables in plant factories, using environmental controls or certain stimuli have attracted much attention (Kitano et al, 2008;Akita and Suzuki, 2010). Spinach is a green leaf-vegetable with health benefits because of its rich nutritional content.…”

Section: Introductionmentioning

confidence: 99%

Quantitative Relationship of the Nutritional Quality of Spinach with Temperature and Duration in Root Area Chilling Treatment

Ito¹,

Shimizu

Hiroki

et al. 2015

Environmental Control in Biology

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Several studies have reported that the nutritional quality of spinach is enhanced by application of cold stress to the root area. However, the relationship of the nutritional value of spinach with the root area temperature and duration of root area chilling has not been investigated. Here, we examine the ascorbic acid, nitrate ion, and soluble solid content of spinach subjected to root area chilling in a nutrient solution for 2, 4, 5, 6, and 7 days at various temperatures (4, 6, 10, and 14°C). Under all temperature conditions, the nitrate ion concentration significantly decreased within 2 days of the onset of chilling. Ascorbic acid and soluble solid content showed similar trends; significant change in concentrations of both the compounds occurred after 4 days at 4°C, 5 days at 6°C, 6 days at 10°C, and 7 days at 14°C. On the basis of these results, we developed the relational expression for the chilling duration and solution temperature. The results of this study indicate that adjusting the chilling duration and solution temperature according to the relational expression would help plant factories produce high value-added spinach.

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Production of Value-added Vegetables by Applying Environmental Stresses to Roots in Soil-less Culture.

Cited by 22 publications

References 40 publications

Influence of Arbuscular Mycorrhizal Fungi and Sodium Chloride on Fusarium Root Rot and Antioxidative Abilities in Asparagus Plants

Influence of Arbuscular Mycorrhizal Fungi and Sodium Chloride on Fusarium Root Rot and Antioxidative Abilities in Asparagus Plants

Effects of Salinity and Nutrients in Seawater on Hydroponic Culture of Red Leaf Lettuce

Quantitative Relationship of the Nutritional Quality of Spinach with Temperature and Duration in Root Area Chilling Treatment

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