カフェインによるコマツナの生理障害の解消方法についての検討

抄録

This paper focuses on the improvement methods of leaf physiological impediments caused by caffeine. According to previous research, water extract from coffee grounds can promote the growth of Japanese mustard. Nevertheless, some other physiological impediments occurred in the leaves, which are caused by caffeine. The objective of this study concentrated on ameliorating the physiological impediments of leaves. The effects of caffeinated yeast fermentation broth on the growth and leaf status of Japanese mustard were systematically investigated. The results demonstrated that yeast fermentation could reduce the content of caffeine. Yeast fermented caffeine solution promoted the growth of Japanese mustard. In addition, caffeine fermented by yeast could significantly improve physiological disorders such as leaf etiolation and chlorosis. The reason of this phenomenon is the breakdown of caffeine by yeast, as well as the fertilizer effects of yeast itself. Therefore, the method may help ameliorate the caffeine-induced physiological impediments of Japanese mustard.