논문 상세보기

온도에 따른 단삼의 광합성 특성 및 수확시기가 품질에 미치는 영향 KCI 등재 SCOPUS

Effect of temperature on photosynthetic capacity and influence of harvesting time on quality of Salvia miltiorrhiza Bunge

  • 언어KOR
  • URLhttps://db.koreascholar.com/Article/Detail/310827
서비스가 종료되어 열람이 제한될 수 있습니다.
한국식품저장유통학회 (The Korean Society of Food Preservation)
초록

Salvia miltiorrhiza has been used for treating heart and liver disease. In the present study, the influences of temperature on photosynthetical capacity of S. miltiorrhiza under controlled cultivation environment using growth chamber were investigated because of providing information about growth and secondary metabolite synthesis. And effect of harvesting time on growth properties and constituents such as salvianolic acid B, cryptotanshinone, tanshinone I, tanshinone IIA were evaluated. Maximum photosynthesis rate (5.102 μmol CO2/m2/s) and net apparent quantum yield (0.147 μmol CO2/m2/s), stomatal conductance (0.035 mmol/m2/s) and water use efficiency (7.108 μmol CO2/mmol H2O) was highest at 20℃. Results of chlorophyll fluorescence showed that elevated temperature had contributed to reduce a quantum yield and electron flux in photosystem. This result demonstrated that favorable temperature condition was determined at 20℃. Contents of salvianolic acid B, cryptotanshinone, tanshinone I and tanshinone IIA was highest in root sample harvested at 20 March, whereas growth and yield of S. miltiorrhiza had no significant differences with harvesting time. Therefore, this study shows that temperature play an important role in photosynthetic activity and harvesting time have influence upon accumulation of constituents in root of S. miltiorrhiza.

저자
  • Young-Jin Seo(Bonghwa Medicinal Plant Research Station, GyeonBuk Agricultural Technology Administration) | 서영진 Corresponding author
  • Jong-Su Kim(Bonghwa Medicinal Plant Research Station, GyeonBuk Agricultural Technology Administration) | 김종수
  • Sun-Hwa Kim(KMF Co.) | 김선화
  • Mi-Yeon Kim(KMF Co.) | 김미연
  • Yong-Jin Jeong(KMF Co,Department of Food Science and Technology, Keimyung University) | 정용진
  • Gi-Un Seong(Department of Food Science and Technology, Kyungpook National University) | 성기운
  • Shin-Kyo Chung(Department of Food Science and Technology, Kyungpook National University,Food and Bio-Industry Research Institute, Kyungpook National University) | 정신교