ผลของการลดปริมาณโพแทสเซียมต่อคุณภาพผลผลิตมะเขือเทศเชอรี่ที่ปลูกในระบบไฮโดรพอนิกส์

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กนกพร มานันตพงศ์
อนงนาฏ ศรีประโชติ
ศิริรัตน์ อนุตระกูลชัย
รัฐพล ไกรกลาง
พรทิวา กัญยวงศ์หา

บทคัดย่อ

ปริมาณโพแทสเซียมสำหรับผู้ป่วยโรคไตควรได้รับไม่เกิน 1,500 mg day-1  การบริโภคผักและผลไม้จึงเป็นข้อจำกัดที่สำคัญอย่างหนึ่งของผู้ป่วยโรคไต เนื่องจากมีโพแทสเซียมสูง เพื่อลดข้อจำกัดดังกล่าวจึงทำการทดลองในโรงเรือนเพื่อลดปริมาณโพแทสเซียมในมะเขือเทศเชอรี่พันธุ์ทับทิมแดง T2021 และพันธุ์สวีทบอย 1 วางแผนการทดลองแบบสุ่มสมบูรณ์ ประกอบด้วยโพแทสเซียม 4 ระดับ จำนวน 3 ซ้ำ ปลูกมะเขือเทศทั้งสองสายพันธุ์ในสารละลายธาตุอาหารที่มีระดับโพแทสเซียมแตกต่างกัน (3.0 1.5 0.75 0 mmol KNO3) ผลการศึกษาแสดงให้เห็นว่า ปริมาณโพแทสเซียมในพันธุ์ทับทิมแดง T2021 ลดลงอย่างมีนัยสำคัญทางสถิติในทุกตำรับการทดลอง โดยตำรับ 0.75 และ 0 mmol KNO3 มีปริมาณต่ำที่สุด ในทางตรงกันข้าม ระดับโพแทสเซียมในสารละลายธาตุอาหารไม่มีผลต่อปริมาณโพแทสเซียมในผลมะเขือเทศพันธุ์สวีทบอย 1 นอกจากนี้ ไม่ส่งผลต่อคุณภาพผลผลิตของมะเขือเทศทั้งสองสายพันธุ์ ได้แก่ กรด-ด่างและปริมาณของแข็งที่ละลายได้ อย่างไรก็ตาม ควรมีการศึกษาเพิ่มเติมในอนาคต เพื่อหาวิธีที่เหมาะสมในการปลูกมะเขือเทศให้มีปริมาณโพแทสเซียมต่ำสำหรับผู้ป่วยโรคไต

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