Production of Calcium-Enriched Vegetable Using Hot Spring Water

Abstract

【Background】

Combining the hot spring water of the Izu region with agriculture to cultivate vegetables with high added value, sunny lettuce (Lactuca sativa var. crispa) and komatsuna (Brassica rapa var. perviridis) were grown hydroponically using hot spring water with a high calcium concentration.

【Methods】

Cultivation was carried out using a hydroponic cultivation kit. In the early stages of growth, water and chemical fertilizer were used for cultivation. After harvest stage, the roots were immersed in hot spring water for a short period of time. The calcium content in the above-ground parts and the amount of absorbed water were measured

【Results】

In hot springs with a high calcium concentration, the calcium content in the above-ground parts increased. On the other hand, due to the influence of the hot spring water, the amount of water absorbed decreased, and external damage such as wilting and yellowing of the leaves was observed.

In hot springs with a medium calcium concentration, the hot spring water was absorbed, but the calcium content in the above-ground parts did not increase even after long-term treatment.

【Conclusion】

This study showed that High-calcium vegetables can be cultivated. We think that it is necessary to explore the concentration that does not cause external damage.