Applicaton of temperature stress to roots of Spinach I. Effect of the low temperature stress on qualiy

Yudi Chadirin, Kota Hidaka, Taro Takahashi, Yuki Sago, Takahiro Wajima, Masaharu Kitano

研究成果: Contribution to journalArticle査読

17 被引用数 (Scopus)


In the soil-less culture, root zone environment can be easily modified to create steess conditions such as low and high temperatures, drought and high salinity by applying physical and chemical properties of water. Low temperature stress to plant body can induce adaptive functions in plant such as osmoregulation and antioxidation, which are expected to result in production of value-added vegetables enriched in sugars and antioxidant, etc. In this study, production of value-added vegetables was examined by applying low temperatures stress only to roots in a soil-less culture. Spinach plants (Spinacia oleracea L. cv. Orai) were grown in a soil-less culture, where the root zone temperature was controlled at a normal temperature of 20°C. Two weeks before the harvest, the low temperature stress treatment with a root zone temperature of 5°C was applied for only one week. This low temperature stress to roots induced plant adaptive functions of osmoregulation and antioxidation, and healthful substances for human health such as sugars, ascorbic acid and Fe were significantly enriched in edible shoots. Furthermore, concentrations of nitates and oxalic acid in shoots, which are harmful substances, were extremely decreased wih depression in water and nutrient absorption by roots. These suggest that the only one week treatment wih low temperature stress only to roots is applicable for production of value-added leafy vegetables.

ジャーナルEnvironmental Control in Biology
出版ステータス出版済み - 2011

All Science Journal Classification (ASJC) codes

  • 農業および作物学
  • 植物科学


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