METHOD FOR PRODUCING FUNCTIONAL VEGETABLES

• Main Authors: MIZOTA YOKO, SHIMOYAMA MASATO, TAKAHASHI SHINICHI, YAMAMOTO AKIRA
• Format: Patent
• Language: English; Japanese
• Published: 09.11.2017
• Subjects: AGRICULTURE; ANIMAL HUSBANDRY; CULTIVATION OF VEGETABLES, FLOWERS, RICE, FRUIT, VINES, HOPSOR SEAWEED; FISHING; FORESTRY; HORTICULTURE; HUMAN NECESSITIES; HUNTING; TRAPPING; WATERING

PROBLEM TO BE SOLVED: To provide a method for producing functional vegetables that accumulate desired reinforcing components in edible parts of vegetables while suppressing wilting.SOLUTION: According to the present invention, a method for producing functional vegetables comprises: in a dark phase, cutting roots of cultivated spinach (step S2); immersing the spinach in a solution of trivalent iron ammonium citrate in the dark phase (step S3); continuing the dark phase for about 7 hours, via immersion in the solution (step S31); subsequently, leaving it stand for about 8 hours while switching to a light period (Step S32); after 1 hour from switching to the dark phase again (step S33), immersing the spinach in a water in the dark phase (step S4); and cultivating the spinach in the dark phase (step S5).SELECTED DRAWING: Figure 1 【課題】萎れを抑制しながら、野菜の可食部に所望の強化成分を蓄積させた機能性野菜の生産方法を提供する。【解決手段】育成したホウレン草を、暗期において根切りし（ステップＳ２）、３価鉄のクエン酸鉄アンモニウム溶液に、暗期において浸漬する（ステップＳ３）。溶液への浸漬を介してから、約７時間は暗期を継続し（ステップＳ３１）、その後、明期に切り換えて約８時間維持する（ステップＳ３２）。そして、再度、暗期に切り換えて１時間経過した（ステップＳ３３）後、暗期状態で、水に浸漬させ（ステップＳ４）、暗期状態で収穫する（ステップＳ５）。【選択図】図１