สัปดาห์ที่ 1 : Soilless Culture Technology

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    18-Jul-2015

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  • Soilless Culture Technology

  • 1.

  • 2 1. 2.( , - , - )

  • 1. 2. 3. 4.

  • 2.

  • (Lactuca sativa L.)

  • () ( 1 1 2) 23 (completely randomized design, CRD) 3

  • 1 1 2

  • 3. Sensory quality, bioactive constituents and microbiological quality of green andred fresh-cut lettuces (Lactuca sativa L.) are influenced by soil

    and soillessagricultural production systems

  • 3 lollorosso , red oak leaf butterhead

  • 1.

    2. 4 3. 4. 5. ascorbic

    dehydroascorbic6.

  • 7. 8. (ANOVA)

  • Lollorosso lollorosso red oak leaf

  • 4.Cooling and concentration of nutrient solution in hydroponic lettuce crop

  • 2

  • 2 26 ( 3 ) 52 (%)

  • (EC) 26

  • LED LED

  • LED 1) 6 -6 ()2) 1 33) 1 .. 60 .. 8 30 ..

    2

  • 5424095 CB 5524076 AG

    5524080 AG 5524102 AG