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Hydroponic vegetables don't taste like vegetables? What is the reason?

Hydroponic vegetables are a more common planting mode in greenhouse cultivation at present. Hydroponic vegetables use water and pipes and other materials to fix roots to absorb nutrients in water. Hydroponic vegetables have the advantages of isolation from soil-borne diseases and short growth cycle. But some friends say that hydroponic vegetables grown in soil do not have the same flavor, so what is the specific reason?

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First, what are the main factors affecting the taste of vegetables

There are many factors affecting the flavor and nutritional quality of vegetables, and the content of soluble substances such as water, sugar, protein and organic acid will have a great influence on the taste and flavor. The comprehensive flavor of vegetables was positively correlated with petiole taste, leaf taste and leaf softness and hardness, while negatively correlated with the content of crude ash, crude fiber, organic acid and glucose in nutritional quality traits.

2. Experimental analysis results

1, Through the experimental data organic acid, soluble sugar, protein, dietary fiber, vitamin C these five nutrients. The nutrient content of hydroponic vegetables was almost all lower than that of soil-grown vegetables, only the protein content of hydroponic vegetables was slightly higher than that of soil-grown vegetables.

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2. Minerals Fe, Mn, Zn, Ca, Mg, Al, P, Cu, Na, B in vegetables. Except for zinc and copper, the content of other mineral elements in hydroponic vegetables is lower than that in soil grown vegetables, the content of other mineral elements is higher than that in soil grown vegetables. Statistical analysis showed that the copper content of hydroponic vegetables was significantly lower than that of soil cultivated vegetables (P≤0.05), the contents of manganese and zinc were not significantly different (P>0.05), the contents of magnesium, sodium and boron were significantly higher (P≤0.05) than that of soil cultivated vegetables, and the contents of iron, calcium, aluminum and phosphorus were extremely significantly (P≤0.01) than that of soil cultivated vegetables. This shows that the accumulation of mineral elements in hydroponic vegetables is faster than that in soil culture vegetables, which includes both elements needed for growth and harmful aluminum elements.

Third, how to adjust hydroponic vegetables to have more vegetable flavor

Organic acid, protein, soluble sugar, dietary fiber and other nutrients in vegetables are important factors affecting the taste of vegetables, which may be the main reason for poor flavor. Firstly, by adjusting the formula of hydroponic nutrient solution, the concentration of sodium and aluminum can be properly reduced, and the concentration of zinc, copper, iron, calcium, magnesium and other elements can be reasonably increased to improve the nutrient composition of hydroponic vegetables. Secondly, the photosynthetic rate of vegetables can be increased by enhancing the light intensity and air flow in the greenhouse. Of course, it is also possible to promote the growth of hydroponic vegetables by improving cultivation techniques, adding beneficial elements, spraying nutritional growth agents such as amino acids on the leaf surface to increase its nutrient content, improve quality and flavor.

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