Root zone heating suppressed the yellowing of tomato leaf by the stimulation of magnesium uptake

• NAKANO Akimasa

  National Institute of Vegetables and Tea Science

• KAWASAKI Yasushi

  National Institute of Vegetables and Tea Science

• SASAKI Hidekazu

  National Institute of Vegetables and Tea Science

• NAKANO Yuka

  National Institute of Vegetables and Tea Science

• YASUBA Kenichiro

  National Institute of Vegetables and Tea Science

• SUZUKI Katsumi

  National Institute of Vegetables and Tea Science

• TAKAICHI Masuyuki

  National Institute of Vegetables and Tea Science

Bibliographic Information

Other Title

• トマトの根域加温はマグネシウムの吸収を促進することにより葉の黄化を抑制する

Abstract

Root zone heating suppressed the yellowing of tomato leaf by stimulation of magnesium uptake on the rock wool cultivation of hydroponics. The reaction to root zone heating is different between the varieties (‘Reiyo’ and ‘Momotaro Haruka’). ‘Reiyo’ did not appear any symptom of leaf yellowing, even on the medium without heating. The concentrations of the two valence cations; Ca and Mg, and micro nutrient; Cu, Zn decreased in the leaf whose leaf became yellow. Especially Mg contents of yellow leaves of ‘Momotaro Haruka’ remarkably decreased up to 55% of that of the heating treatment. Because the correlation coefficient between Mg concentration and the values of chlorophyll content is highest among the 7 different minerals, these result supposed that the decrease of chlorophyll contents caused by Mg deficiency induced on the lower root zone temperature.

Journal

• Root Research

  Root Research 17 (2), 41-44, 2008

  Japanese Society for Root Research

Keywords

• Root zone heating
• yellowing
• chlorophyll
• inorganic ion
• Mg deficiency

Details

• CRID: 1390282679419496320
• NII Article ID: 10021176643
• NII Book ID: AA11272904
• DOI: 10.3117/rootres.17.41
• ISSN: 18807186
• ISSN: 09192182
• Text Lang: ja
• Data Source:
  • JaLC
  • Crossref
  • CiNii Articles
• Abstract License Flag: Disallowed