奈米水應用於環控箱栽培綠豆芽菜之成效分析

Abstract

植物在生長過程中必須要有適當的水分供應才能生長良好，而適當的水分可使作物有更好的生長條件，因此水分在植物生長過程中是一個相當重要的環境因子，而奈米水的水分子團相當細小，並且很容易可以穿透細胞膜進行細胞代謝，有利於縮短農作物的生長天數，進而降低糧食不足的問題，因此應用奈米水栽培農作具有相當的重要性，而瞭解不同濃度奈米水對於植物生長的影響就成為本研究主要研究動機。本研究目的是探究不同濃度奈米水應用於環控箱栽培綠豆芽菜之成效。為達成此研究目的，本研究將以現有的環境控制箱為實驗場域，並在相同植物生長環境控制下，利用電子式游標卡尺紀錄綠豆芽菜莖長與莖寬的生長情況，藉此分析不同濃度奈米水與自來水水對於綠豆芽菜生長的影響。 研究結果發現，利用100%、75%、50%奈米水濃度栽培綠豆芽菜莖長的生長速度，明顯比利用自水栽培綠豆芽菜莖長的生長速度快；利用100%奈米水濃度栽培綠豆芽菜莖寬的生長速度，明顯比利用自來水栽培綠豆芽菜莖寬的生長速度快；而利用75%、50%奈米水濃度栽培綠豆芽菜莖寬的生長速度在栽培初期也明顯比利用自來水栽培綠豆芽菜莖寬的生長速度快。而此研究成果貢獻在於應用奈米水進行農作物的栽培，不只能夠縮短長期栽培作物，還能夠促進作物農作物的生長，更能夠進一步發展附加價值更高的精緻農業，對於社會與農業生態的轉變都有相當高的貢獻。此外，在實務應用上，可用於設計奈米栽培植物的生長試驗的控制裝置，使作物有更良好的生長環境，並且提高作物的產量及品質，對於未來研究者在相關研究實驗中，也能夠降低實驗誤差與達成驗證實驗假設之目的，進而將奈米水栽培植物的應用擴大到不同領域。Since there is little discussion about the effect of nano-water on plant growth at home and abroad, the purpose of this study is to use the existing environmental control box as the experimental field, and to further apply the nano-water to the environmental control under the control of the same plant growth environment. Green bean sprouts were cultivated in boxes to investigate the effects of nanometer water and tap water on the growth of mung bean sprouts. The growth of mung bean sprouts was recorded using an electronic vernier caliper, and the effects of nanometer water and ordinary water on the growth of mung bean sprouts were analyzed. The results showed that the growth rate of the shootlength of green bean sprouts with 100%, 75% and 50% nanometer water concentration was significantly faster than that of the growth of mung bean sprouts with ordinary water. The growth rate of stem length was obviously faster than that of the growth of bean sprouts with 100% nanometer water concentration; the growth rate of the shoot width of Mung bean sprouts with 100% nanometer water concentration was significantly higher than that of ordinary Mung bean sprouts. The wide growth rate is fast, but the growth rate of the shoot width of mung bean sprouts using 75% and 50% nanometer water concentration is significantly faster than that of the normal shoots grown in the initial stage of cultivation.The growth rate of the stem width of green bean sprouts was significantly faster than that of the growth of the sprouts of mung bean sprouts with a 75% nanometer water concentration at the initial stage of cultivation.