ステビア配糖体溶液の根部浸漬による水耕レタスの味質改善 Improvement of The Taste of Leaf Lettuce Grown Hydroponically by Soaking the Roots in Stevia rebaudiana Glycosides Solutions
To improve the taste of leaf lettuce (<i>Lacutuca sativa</i> L.) grown hydroponically, an introduction of sweetening chemicals into the plant through the roots was examined. Sweetening chemicals used in this study were steviol glycosides obtained by extracting the leaves of <i>Stevia rebaudiana</i> Bertoni. Glucose molecules were partially combined with the steviol glycoside molecules by an enzymatic procedure with α-glucosyltransferase.<br>Stebioside and rebaudioside-A were more markedly accumulated in lettuce leaves than other steviol glycosides and their introduction ratios, the ratio of the amount of a steviol glycoside contained in the plant to the amount in the volume of solution absorbed by the plant, were 0.15-0.25 and 0.8-0.11, respectively. The steviol glycosides with combined glucoses were hardly incorporated into lettuce leaves. The lettuce leaves, when treated with the steviol glycoside solutions at the concentrations of 0.5% or 1.0%, were shown to be evidently sweet and tasty by the sensory evaluation test.
植物工場学会誌 16(1), 16-19, 2004-03-01
JAPANESE SOCIETY OF AGRICULTURAL, BIOLOGICAL AND ENVIRONMENTAL ENGINEERS AND SCIENTISTS