• Journal of Bio-Environment Control
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• v.30 no.1
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• pp.1-9
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• 2021

This study was conducted to examine the changes of photosynthesis, growth, chlorophyll contents and functional material contents in light intensity and EC concentration of wild baby leaf vegetable, Indian lettuce (Lactuca indica L. cv. 'Sunhyang') in DFT hydroponics. The cultivation environment was 25±1℃ of temperature and 60±5% of relative humidity in growth system. At 14 days after sowing, combination effect of light intensity (Photosynthetic Photon Flux Density (PPFD 100, 250, 500 µmol·m-2·s-1) and EC level (EC 0.8, 1.4, 2.0 dS·m-1) of nutrient solution was determined at the baby leaf stage. The photosynthesis rate, stomatal conductance, transpiration rate and water use efficiency of Indian lettuce increased as the light intensity increased. The photosynthesis rate and water use efficiency were highest in PPFD 500-EC 1.4 and PPFD 500-EC 2.0 treatment. The chlorophyll content decreased as the light intensity increased, but chlorophyll a/b ratio increased. Leaf water content and specific leaf area decreased as light intensity increased and a negative correlation (p < 0.001) was recognized. Plant height was the longest in PPFD 100-EC 0.8 and leaf number, fresh weight and dry weight were the highest in PPFD 500-EC 2.0. Anthocyanin and total phenolic compounds were the highest in PPFD 500-EC 1.4 and 2.0 treatment, and antioxidant scavenging ability (DPPH) was high in PPFD 250 and 500 treatments. Considering the growth and functional material contents, the proper light intensity and EC level for hydroponic cultivation of Indian lettuce is PPFD 500-EC 2.0, and PPFD 100 and 250, which are low light conditions, EC 0.8 is suitable for growth.

• Journal of Mushroom
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• v.18 no.4
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• pp.344-356
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• 2020

This study aimed to investigate the biological activities and amino acid content in the mixtures of roasted edible mushrooms (Pleurotus ostreatus, and Lentinula edodes) and grain additives (oat and brown rice) obtained under different extraction conditions for the development of mushroom tea. The total amount of polyphenol and β-glucan in edible mushrooms was increased with the roasting treatment compared to that observed with the air-drying treatment. In addition, DPPH radical scavenging activity and the amount of all amino acid components, including glutamic acid (Glu), were higher in the oat extracts than those observed in the brown rice. The biological activities and nutrient content were examined based on extraction temperatures and thetime required to obtain the mixtures of edible mushrooms and grain additives. The extract of a 1:1 mixture of L. edodes + oat (LE+O) obtained at 100℃, 3 min showed high DPPH radical scavenging activity (33.5%), and the extract of 3:1 mixture of P. ostreatus + brown rice (PO+B) obtained at 100℃, 3 min showed high nitrite scavenging activity (49.9%). The total polyphenol content of the extract of 3:1 mixture of P. ostreatus + brown rice (PO+B) was the highest when obtained at 16.2 mg GAE/g and+ brown rice (PO+B) was the highest when obtained at 16.2 mg GAE/g and 70℃, 10 min. The essential amino acid content was higher in the 1:1 mixing ratio of P. ostreatus + oat (PO+O) and P. ostreatus + brown rice (PO+B) and 3:1 mixing ratio. L. edodes + oat (LE+O) and L. edodes + brown rice (LE+B) compared to that observed in other mixing ratios.