Growth Characteristics and Comparison of the Ingredients of Lettuce according to Treatment with Effective Microorganisms Powder with Enhanced Nutrients
The price fluctuations of ssam vegetables have seen an increase due to the decline in the agricultural population, changes in the cultivation environment, and abnormal climate phenomena. To stabilize the supply prices, effective cultivation of lettuce, a representative ssam vegetable, is essential....
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
The Korean Society for Clinical Laboratory Science
2024-12-01
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| Series: | Korean Journal of Clinical Laboratory Science |
| Subjects: | |
| Online Access: | http://www.kjcls.org/journal/view.html?doi=10.15324/kjcls.2024.56.4.384 |
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| Summary: | The price fluctuations of ssam vegetables have seen an increase due to the decline in the agricultural population, changes in the cultivation environment, and abnormal climate phenomena. To stabilize the supply prices, effective cultivation of lettuce, a representative ssam vegetable, is essential. By analyzing the content of the active ingredients in crops based on the application of effective microorganism powder with enhanced nutrients (EM), we predicted the effects on human health and assessed the potential for eco-friendly cultivation. Green leaf lettuce (GLL), romaine lettuce (RL), and head lettuce (HL) were divided into three groups: the control group, the general fertilizer group, and the experimental fertilizer group. When GLL, RL, and HL were treated with the EM powder, the length, width, and weight of the leaves increased. The chlorophyll a in GLL approximately doubled compared to the control group. Also, the polyphenol of GLL was 22% higher, and the vitamin C content of RL and HL was significantly increased by 40%. Eating these lettuces with high chlorophyll, polyphenol, and vitamin C content can have various positive effects on human health, including antioxidant and anti-inflammatory benefits. This process is also expected to make the production of high-quality organic ssam vegetables easier and more efficient. |
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| ISSN: | 1738-3544 |