¶óÆæÆ®¦¢Ä«Æä¦¢ºí·Î±×¦¢´õº¸±â
¾ÆÄ«µ¥¹Ì Ȩ ¸í»çƯ°­ ´ëÇבּ¸½Ç޹æ Á¶°æ½Ç¹« µ¿¿µ»ó°­ÀÇ Çѱ¹ÀÇ ÀüÅëÁ¤¿ø ÇÐȸº° ³í¹®
ÇÐȸº° ³í¹®

Çѱ¹°Ç¼³°ü¸®ÇÐȸ
Çѱ¹°ÇÃà½Ã°øÇÐȸ
Çѱ¹µµ·ÎÇÐȸ
Çѱ¹»ý¹°È¯°æÁ¶ÀýÇÐȸ
Çѱ¹»ýÅÂÇÐȸ
Çѱ¹¼öÀÚ¿øÇÐȸ
Çѱ¹½Ä¹°ÇÐȸ
Çѱ¹½Ç³»µðÀÚÀÎÇÐȸ
Çѱ¹ÀÚ¿ø½Ä¹°ÇÐȸ
Çѱ¹ÀܵðÇÐȸ
Çѱ¹Á¶°æÇÐȸ
Çѱ¹Áö¹Ý°øÇÐȸ
Çѱ¹ÇÏõȣ¼öÇÐȸ
Çѱ¹È¯°æ»ý¹°ÇÐȸ
Çѱ¹È¯°æ»ýÅÂÇÐȸ

Çѱ¹»ý¹°È¯°æÁ¶ÀýÇÐȸ / v.16, no.4, 2007³â, pp.348-351
¼ö°æÀç¹è½Ã ¾ç¾× Á¶¼º 󸮰¡ ¸î°¡Áö ¿±Ã¤·ùÀÇ ³»Àû ǰÁú¿¡ ¹ÌÄ¡´Â ¿µÇâ
( Effect of Nutrient Solution Composition Modification on the Internal Quality of Some Leaf Vegetables in Hydroponics )
°­È£¹Î;±èÀϼ·; °­¿ø´ëÇб³ ¿ø¿¹Çаú;°­¿ø´ëÇб³ ¿ø¿¹Çаú;
 
ÃÊ ·Ï
º» ½ÇÇèÀº ¾ç¾×Á¶¼º ¹× ´Üºñ 󸮿¡ ÀÇÇÑ ¿±Ã¤·ùÀÇ Áú»ê¿°°ú ºñŸ¹Î C¿Í °°Àº ³»ÀûǰÁú º¯È­¸¦ ¾Ë¾Æº¸°íÀÚ ÇÏ¿´´Ù. 2ÁÖÀϰ£ Á¤»óÀûÀÎ ¹è¾ç¾×¿¡¼­ Àç¹èÇÑ ÈÄ ´Ù½Ã 2ÁÖÀϰ£ ¼­·Î ´Ù¸¥Á¶°ÇÀÇ ¾ç¾×¿¡¼­ Àç¹èÇÑ Ã»°æÃ¤, ûġ¸¶»óÃß, ·Î¸ÞÀλóÃß´Â ´Üºñ󸮱¸¸¦ Á¦¿ÜÇϰí´Â »ýÀ°¿¡ Å« Â÷À̸¦ º¸ÀÌÁö ¾Ê¾Ò´Ù. ³»Àû ǰÁú·Î Áú»ê¿°Àº ¾ß¸¶ÀÚŰ »óÃß 1¹è ¾ç¾× 󸮱¸¿¡¼­ °¡Àå ³ô¾ÒÀ¸¸ç ´ÙÀ½À¸·Î $+NH_4$ 󸮱¸ ¼ø¼­¿´°í $-NO_3$¿Í ´Üºñ 󸮱¸¿¡¼­ °¡Àå ³·¾Ò´Ù. ºñŸ¹Î C ÇÔ·®Àº ´ëü·Î Áú»ê¿°°ú ¹Ý´ëÀÇ °á°ú¸¦ ³ªÅ¸³»¾î ûġ¸¶, ·Î¸ÞÀλóÃß¿¡¼­´Â ´Üºñ󸮱¸¿¡¼­ û°æÃ¤´Â $-NO_3$󸮱¸¿¡¼­ °¡Àå ³ô¾Ò´Ù. À̵é Áú»ê¿°°ú ºñŸ¹Î C ÇÔ·®°£ÀÇ »ó°ü°è¼ö´Â û°æÃ¤´Â -0.614, ·Î¸ÞÀλóÃß´Â -0.651À̾úÀ¸¸ç ƯÈ÷ ûġ¸¶»óÃß´Â -0.804¸¦ ³ªÅ¸³»¾ú´Ù.
This study was conducted to find out the change of infernal quality, such as vitamin C and nitrate contents in some leaf vegetables grown hydropoincally in different nutrient conditions. Pak-choi (Brassica camperistis L. spp. chinesis Jusl.), chungchima (Lactuca sativa L. var. crispa cv. Chungchima) and romaine (Lactuca sativa L. var. longifolia Lam.) lettuces were cultivated for 2 weeks in 4 different nutrient solutions, such as tap water; no-nutrient, added $NH_4$, discarded $NO_3$, and supplied Yamazaki' solution for lettuce as a control. The growth of leaf vegetables was not different among nutrient solution treatments except tap water. The nitrate content showed the highest in control, and followed by $+NH_4$ treatment, $-NO_3$ and tap water treatment, regardless of kind of vegetables. The vitamin C content in 3 different vegetables showed the opposite result against nitrate content so that the treatment that showing the highest vitamin C content was tap water in romaine and chungchima lettuces, and $-NO_3$ treatment in pak-choi. The vitamin C and the nitrate content showed high correlations; $r=-0.614^*$ in pak-choi, $-0.651^*$ in romaine lettuce, and $-0.804^{**}$ in chungchima lettuce.
 
Ű¿öµå
·Î¸ÞÀλóÃß;ºñŸ¹Î C;Áú»ê¿°;û°æÃ¤;ûġ¸¶»óÃß;chungchima lettuce;nitrate;pak-choi;romaine lettuce;vitamin C;
 
»ý¹°È¯°æÁ¶ÀýÇÐȸÁö / v.16, no.4, 2007³â, pp.348-351
Çѱ¹»ý¹°È¯°æÁ¶ÀýÇÐȸ
ISSN : 1229-4675
UCI : G100:I100-KOI(KISTI1.1003/JNL.JAKO200706414475914)
¾ð¾î : Çѱ¹¾î
³í¹® Á¦°ø : KISTI Çѱ¹°úÇбâ¼úÁ¤º¸¿¬±¸¿ø
¸ñ·Ïº¸±â
ȸ»ç¼Ò°³ ±¤°í¾È³» ÀÌ¿ë¾à°ü °³ÀÎÁ¤º¸Ãë±Þ¹æÄ§ Ã¥ÀÓÀÇ ÇѰè¿Í ¹ýÀû°íÁö À̸ÞÀÏÁÖ¼Ò ¹«´Ü¼öÁý °ÅºÎ °í°´¼¾ÅÍ
   

ÇÏÀ§¹è³ÊÀ̵¿