Please use this identifier to cite or link to this item:
標題: Effect of Culture Solution Formula and the Reagent Level to the Growth in Lettuce and Pak-Choi
作者: 李郁淳
Yu-Chung Lee
Wen-Shann Lee
關鍵字: pH值;EC value;EC值;萵苣;尖葉萵苣;小白菜;試藥等級;養液配方;pH value;pak-choi;lettuce;reagent;culture solution;Hoagland
Project: 興大園藝, Volume 31, Issue 4, Page(s) 31-40.
Horticulture NCHU, Volume 31, Issue 4, Page(s) 31-40.
This experiment uses Hogland and Shan Ch'i formula, respectively by the reagent level and the industry level raw material configuration, compared with it to influence pH value and the EC value change of culture solution, and influence to the growth in lettuce and pak-choi. Used Hoagland formula to culture lettuce and pak-choi, the daily pH value change is 0.08~0.66, in its average the climbing value and the climbing rate all significantly decrease 65% comparing the Shan Ch'i formula. The pH value of culture solution changes all to draw close significantly drops along with the cultivation number of days to is stable. Therefore its climbing rate significantly drops along with the cultivation number of days increase. The EC value of Hoagland formula is 1580~2080μS/cm, significantly higher than Shan Chi'i formula with 1015~1085μS/cm, and changes few during cultivation period. In leaf numbers, fresh weight, pH value of culture solution and the growth of lettuce and pak-choi, the use reagent level or the industry level raw material is not significantly. Therefore used Hoagland formula by the industry level raw material, the pH and the EC value compared the Shan Ch'i formula to be stable, and the growth of lettuce and pak-choi is better than Shan Ch'i formula, it is a worth reference for production.

ISSN: 0255-5921
Appears in Collections:園藝學系
第31卷 第04期

Files in This Item:
File Description SizeFormat Existing users please Login
興大園藝三十一卷第四期p031~040.pdf1.05 MBAdobe PDFThis file is only available in the university internal network    Request a copy
Show full item record

Google ScholarTM


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.