九州大学大学院農学研究院生産環境科学部門生産システム科学講座生産流通科学研究室 | 九州大学大学院生物資源環境科学研究科農業工学専攻農産機械工学講座
Laboratory of Agricultural Process Engineering, Department of Agricultural Engineering, Graduate School of Bioresource and Bioenvironmental Science, Kyushu University | Laboratory of Postharvest Technology, Department of Bioproduction Environmental Science, Faculty of Agriculture, Kyushu University
九州大学大学院農学研究院生産環境科学部門生産システム科学講座生産流通科学研究室
Laboratory of Postharvest Technology, Department of Bioproduction Environmental Science, Faculty of Agriculture, Kyushu University
九州大学大学院農学研究院生産環境科学部門生産システム科学講座生産流通科学研究室
Laboratory of Postharvest Technology, Department of Bioproduction Environmental Science, Faculty of Agriculture, Kyushu University
九州大学大学院農学研究院生産環境科学部門生産システム科学講座生産流通科学研究室
Laboratory of Postharvest Technology, Department of Bioproduction Environmental Science, Faculty of Agriculture, Kyushu University
In order to preserve fresh lettuce, the dim light irradiation storage was investigated. Lettuce (Lactuca sativa L..) stored for about 120 hours at 5 or 20℃ under continuous illumination at 0 (darkness), 1.6, 3.4, 6.5, 13 or 19.7μmol・m-2・s -1 photosynthetic photon flux. The light compensation point was about 3.4μmol?m-2・s-1 at 5℃, about 19.7μmol?m -2・s -1 at 20℃. Fresh weight of lettuce decreased by promotion of transpiration caused by the dim light. Accordingly the root of lettuce should not be removed, so as to uptake water. The optimum dim light irradiation preserved the chlorophyll content in lettuce leaf or increased it. Therefore it appeared that the dim light irradiation was effective for the fresh lettuce preservation.
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