Studies On The Physiological Effects Of Calcium,Iodine To Sprouting Vegetables And Accumulation Of Sprouting Vegetables To Both Elements

The nutrition efficiency of plant nutrients is gradually established and reinforced during long-term competition of evolution, There is a close correlation between the differentiation of plant species group and the nutrition efficiency. Professor Hu Dujing put forward the physio-ecological concept about plant inorganic nutrition in 1984, which considered that the character of plant nutrition was developed under the specific ecological condition. There has been some reports that these studies have been applied in environment control and medicine exploitation to a certain extent, and the differences of nutrition characters between varieties were elucidated gradually, but its application and improvement should be enhanced. Sprouting vegetables, as green food in order to meet some special needs, have developed rapidly in recent years. However, the nutrition and flavor of sprouting vegetables, especially the mineral nutrition, are limited at present because in commecial production stored nutrients of seeds and shoots were only used. Increasing the output and quality of sprouting vegetables by adding special elements is an effective way to meet elements of human requirement.This study, using sprouting vegetables as experimental materials by hydroponics with iodine and calcium, was to discuss the physiological effects of iodine and calcium on plant vegetaion and the mechanism of sprouting vegetables in different plant species and varieties accumulating iodine and calcium in terms of the follow methods and techniques:isotopic tracing, Ca2+ cell chemistry orientation, ion emission spectrograph, ionic activity meter and automatic regulator. Following results were obtained:1 . The iodine and calcium contents from sprouts of radish, pea, and soybean sprouts can be raised up by adding iodine and calcium to the solution and were correlated with the concentrations of iodine and calcium in solution.2. The existence of calcium was favorable to the germination of radish and pea seeds. The calcium and iodine can promote the growth of radish, pea and soybean seedlings to a certain extent, but the optimum iodine and calcium concentrations among different varieties were different, and the effects of promotion on different species and varieties were different.3. The calcium is distributed mainly in the leaves of plant, and the lass difference of calcium content between stem and leaf is along with increasing external calcium concentration. However, the iodine distribution was different among between species and varieties.4. In leaves, the ion calcium was stored mainly in lacuna and two sides of the cell wall. Calcium antimonate was deposited in the form of mass, but in stems and roots, it was existed in the dispersing form.5. Radish, pea and soybean all can absorb iodine, and radish is able to acculate more efficiently and initiatively.6. The added iodine in low concentration might help to increase the content of free amino acids and vitamin C in the sprouts of radish, pea and soybean. The results indicated that1 . Although the essential of iodine for plant has not been widely accepted, this study was first time to show that radish, pea and soybean could absorb iodine and radish has the character of the initiative absorption for the first time.2. The difference ability to absorb iodine and calcium was presented between plant species and varieties, so that specific genetic genotype can be formed. It is possible to improve nutritional characters of crop varieties by means of genotype selection, breeding and biological technology.3. It is an safe and efficient pathway to solve the problem on deficiency of some elements for human by adding some elements in solution to increase its content in sprouting vegetables and improve the quality of sprouting vegetables.