학술논문
Germination and Seedling Growth Response of Sprouts and Leafy Vegetables after Applying Oxygen Nanobubble Water
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- 영문명
- 발행기관
- 인간식물환경학회
- 저자명
- Seo Youn Lee Seo Hee Jung Ah Ram Cho Myung Syun Shim You Kyung Chung Yoon Jin Kim
- 간행물 정보
- 『인간식물환경학회지(JPPE)』제24권 제6호, 609~617쪽, 전체 9쪽
- 주제분류
- 자연과학 > 자연과학일반
- 파일형태
- 발행일자
- 2021.12.31
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국문 초록
영문 초록
Background and objective: The nanobubbles remain stable in water, and it increased dissolved oxygen (DO) in the water that promotes the seed germination and the plant growth. We evaluated the seed germination and growth of sprouts (radish, wheat, and barley) and leafy vegetables (red mustard and pak choi) when irrigated with various DO of nanobubble water (NB).
Methods: The oxygen NB was generated by surface friction and treated in 4 levels: NB 0% (control, DO 9.21 mg·L-1), NB 20% (DO 15.40 mg·L-1), NB 33% (DO 20.93 mg·L-1), and NB 100% (DO 39.29 mg·L-1).
Results: The root length of radish and wheat increased more in NB 33% than the control plot. The fresh weight increased in NB 33% compared to the control plot in radish and wheat, and both fresh and dry weight increased more in NB 20%, NB 33%, and NB 100% than the control plot of barley. The leaf length and width of red mustard decreased more in NB 33% and NB 100% than the control plot and NB 20%, which indicated the leaf compactness. The fresh and dry weight of shoot and root increased more in NB 100% than the control plot in red mustard. In pak choi, the shoot fresh weight increased more in NB 100% than the control plot. In leafy vegetables, the germination rate of red mustard in NB 100% was higher than the control plot, however, it was not significantly different between oxygen NB plots in sprout vegetables.
Conclusion: The results showed that the root growth and biomass increased after applying NB 33% in sprout vegetables. The leaf growth properties as the number of leaves and leaf size were not significantly different or decreased in NB treatments compared to control plots, but NB 100% (DO 39.29 mg·L-1) effectively increased the root growth and plant biomass in leafy vegetables.
목차
Introduction
Research Methods
Results and Discussion
Conclusion
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