Research On The Effect Of Aerosol Cultivation On The Nutritional Quality Of Leafy Vegetable

Aerosol cultivation is a technique to grow plants by maintaining their roots in the air or aerosol environment produced by nutritional vapor. It not only gets rid of the restrictions of soil dependence, growth inhibition by succession cropping obstacles or loss of nutritional elements, etc, but also solves the contradiction of supply of water and oxygen needed by roots. In addition, aerosol cultivation is a new soilless cultivation model with broad application prospects for its effective utilization of nutrient and water.This study used leaf vegetables (coriander, lettuce, baby bokchoi, cabbage) as experimental materials, and analyzed the effect of aerosol cultivation and medium cultivation on content of Vitamin C, crude fiber and amino acids. The test can provide a theoretical and technical basis for aerosol cultivation of leaf vegetables. The main results are as follows:1、The content of single amino acid content and total amino acid content in coriander, lettuce, baby bokchoi and Chinese cabbage by aerosol cultivation is higher than that by medium cultivation, but has no significant difference.2、The content of Vitamin C in coriander, lettuce and Chinese cabbage by aerosol cultivation is remarkably higher than that by medium cultivation, however, the content of Vitamin C in baby bokchoi by aerosol cultivation is lower than that by medium cultivation, but it’s not significant(p>0.05).3、The crude fiber content in coriander and lettuce by aerosol cultivation is similar to that by medium cultivation, but it is significantly different (p<0.05) from baby bokchoi and cabbage with the higher content in aerosol cultivated plants.