| Project/Area Number |
26660282
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| Research Category |
Grant-in-Aid for Challenging Exploratory Research
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| Allocation Type | Multi-year Fund |
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| Research Field |
Environmental agriculture(including landscape science)
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| Research Institution | Kyushu University |
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Principal Investigator |
HIRAMATSU MICHIKAZU 九州大学, 持続可能な社会のための決断科学センター, 准教授 (30264104)
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| Project Period (FY) |
2014-04-01 – 2017-03-31
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| Project Status |
Completed (Fiscal Year 2016)
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| Budget Amount *help |
¥3,900,000 (Direct Cost: ¥3,000,000、Indirect Cost: ¥900,000)
Fiscal Year 2016: ¥1,040,000 (Direct Cost: ¥800,000、Indirect Cost: ¥240,000)
Fiscal Year 2015: ¥910,000 (Direct Cost: ¥700,000、Indirect Cost: ¥210,000)
Fiscal Year 2014: ¥1,950,000 (Direct Cost: ¥1,500,000、Indirect Cost: ¥450,000)
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| Keywords | 有機栽培 / 土壌水分 / 土壌微生物 / 野菜 / 抗酸化成分 / 味 / 品質 / 活性酸素消去活性 / 土壌硬度 / 土壌微生物相 / 畑地植生 |
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| Outline of Final Research Achievements |
By controlling the soil moisture, which is said to influence the decomposition process of organic matter and the stability of the organic vegetable quality, relationship between the decomposition process of organic matter, the diversity of soil microorganisms, and quality of cultivated vegetables was clarified, and cultivation environmental factors influencing the success of organic agriculture were examined. Excess of the soil moisture content largely affected the decomposition process of organic matter by soil microorganisms, and changed aggregate structure of soil, nutritional condition, vegetable taste. On the other hand, it was also revealed that excessive soil moisture does not affect the diversity and activity of soil microorganisms, the sugar content and antioxidant components of the vegetables.
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