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Çѱ¹»ý¹°È¯°æÁ¶ÀýÇÐȸ / v.16, no.3, 2007³â, pp.180-185
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( Development of Techniques for the Production of Selenium and Germanium-enriched Chinese Cabbage and Pepper )
À±Çü±Ç;À强ȣ;¼­ÅÂö;ȲȭÀÚ; ¿ø¿¹¿¬±¸¼Ò;Áß±¹ Àý°­¼º ³ó¾÷°úÇпø;¿ø¿¹¿¬±¸¼Ò;¿ø¿¹¿¬±¸¼Ò;
 
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¼¿·¹´½°ú °Ô¸£¸¶´½ ó¸® ½Ã ¹èÃß(º½, °¡À»¹èÃß)¿Í °íÃßÀÇ »ýÀ°°ú ǰÁúÀÇ º¯È­¸¦ Á¶»çÇÏ¿´´Ù. ¼¿·¹´½Ã³¸®¿¡ ÀÇÇÑ º½¹èÃß¿Í °¡À»¹èÃßÀÇ »ýüÁßÀº Â÷À̰¡ ¾ø¾ú°í Ge 󸮽à ³ôÀº ³óµµ¿¡¼­ »ýüÁßÀÌ °¨¼ÒÇÏ¿´À¸³ª °íÃß¿¡¼­´Â Â÷À̰¡ ¾ø¾ú´Ù. ¹èÃßÀÇ ¼¿·¹´½ ó¸® °æ¿ì ºñŸ¹Î C ÇÔ·®Àº Se $4mg{cdot}L^{-1}$ 10ȸ 󸮰¡ ¹« 󸮿¡ ºñÇÏ¿© Áõ°¡ÇÏ¿´À¸¸ç °Ô¸£¸¶´½ ó¸® °æ¿ì Ge $4mg{cdot}L^{-1}$ 10ȸ ó¸®¿Í Ge $8mg{cdot}L^{-1}$ 5ȸ 󸮿¡¼­ Áõ°¡ÇÏ¿´´Ù. °íÃß¿¡¼­ ¼¿·¹´½ 󸮿¡ ÀÇÇØ Se $2mg{cdot}L^{-1}$ 20ȸ 󸮰¡ ³ô¾ÒÀ¸¸ç È«°íÃß°¡ Dz°íÃß¿¡ ºñ±³ÇÏ¿© ºñŸ¹Î C ÇÔ·®ÀÌ ¾à 2¹è°¡·® ¸¹¾Ò´Ù. º½, °¡À»¹èÃß ºÎÀ§º° ¼¿·¹´½ÇÔ·®Àº ¿Ü¿±>Áß¿±>³»¿± ¼øÀ¸·Î ¸¹¾Ò°í ¿±À°ºÎÀ§°¡ Á߸¤¿¡ ºñÇØ ³ô¾ÒÀ¸¸ç ³óµµÀÇ Áõ°¡¿¡ µû¶ó Áõ°¡ÇÏ´Â °æÇâÀ̾ú´Ù. °Ô¸£¸¶´½ ó¸® ½Ã °¡À» ¹èÃß ÀÙ¿¡¼­ ¸ðµç 󸮱¸°¡ ¹« 󸮿¡ ºñÇØ ³ô¾Ò´Ù.
The effects of selenium (Se) and germanium (Ge) fertilization on the growth and quality of Chinese cabbages cultivated in spring and autumn and peppers cultivated in spring were investigated. $Se;(Na_2SeO_4);and;Ge;(GeO_2)$ were supplied 5, 10, or 20 times in an aqueous solution of 0, 2, 4, or $8mg{cdot}L^{-1}$ during the cultivation of Chinese cabbages and peppers. The fresh weight of Chinese cabbages increased by Ge fertilization with high concentration. But it was not affected by Se fertilization. The content of vitamin C increased by 10 times application with $4mg{cdot}L^{-1}$ of Se or Ge. The concentration of Se in Chinese cabbage increased according to increasing concentration of Se fertilization. Se concentration was higher in the outer leaves than in the inner leaves. Se concentration in the mesophyll was higher than that in the midrib. Ge fertilization increased the uptake and concentration of Ge in autumn-cultivated Chinese cabbages. Se and Ge fertilization did not affect the fresh weight of peppers. The content of vitamin C in pepper increased by 20 times application of $2mg{cdot}L^{-1}$ of Se. Vitamin C content in red peppers was twice as much as in green peppers.
 
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ºñ·á;»ýüÁß;ºñŸ¹Î C;fertilization;fresh weight;vitamin C;
 
»ý¹°È¯°æÁ¶ÀýÇÐȸÁö / v.16, no.3, 2007³â, pp.180-185
Çѱ¹»ý¹°È¯°æÁ¶ÀýÇÐȸ
ISSN : 1229-4675
UCI : G100:I100-KOI(KISTI1.1003/JNL.JAKO200735836625937)
¾ð¾î : Çѱ¹¾î
³í¹® Á¦°ø : KISTI Çѱ¹°úÇбâ¼úÁ¤º¸¿¬±¸¿ø
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