Korean Journal of Organic Agriculture (한국유기농업학회지)

Korean Association of Organic Agriculture (한국유기농업학회)
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Allelopathic Effect of Aqueous Extract of Ganghwa Mugwort (Artemisia spp.) Vegetables and HPLC Aanalysis of Allelochemicals

강화약쑥 수용성 추출물의 식물 타감효과 및 HPLC에 의한 타감물질 분석 연구

  • 이주화 (동국대학교 바이오환경과학과) ;
  • 변지희 (동국대학교 바이오환경과학과) ;
  • 김명수 (동국대학교 바이오환경과학과) ;
  • 박춘근 (국립원예특작과학원 약용작물과) ;
  • 박충범 (국립원예특작과학원 약용작물과) ;
  • 차선우 (국립원예특작과학원 약용작물과) ;
  • 이정훈 (국립원예특작과학원 약용작물과) ;
  • 조준형 (동국대학교 바이오환경과학과)
  • Received : 2013.10.03
  • Accepted : 2013.10.24
  • Published : 2013.12.31
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Abstract

This study was conducted to evaluate the allelopathic effect of aqueous extract of Ganghwa domestic mugwort (Artemisia spp.) on vegetables and its related allelo-chemicals. When the receptor vegetables, such as Chinese cabbage, lettuce, and red radish, were treated with aqueous extract obtained from Sajabalssuk (A. $sp^*I$), Ssajuarissuk (A. $sp^*II$) or Ssajarissuk (A. $sp^*III$), their germination rate, leaf number, plant height, and root length were restricted with increasing concentration of aqueous extract. Allelopathic effect was the highest in radish, than lettuce and Chinese cabbage in order. The growth of topplant were more inhibited then root growth observing in restriction of plant height, root length, and chlorophyll contents. The plant height, the root length of red radish were 53.3 and 61.2% and their fresh weights were 19.8 and 26.4% compared to those of controls, respectively. A. $sp^*III$ showed the highest allelopathic effect among the donor plants. In HPLC analysis, 7 phenol compounds were identified in A. $sp^*I$ and A. $sp^*II$, and, in A. $sp^*III$, and hydroxybenzoic acid and phenylacetic acid were further identified as allelochemicals. It is considered that their plant growths were variously inhibited by the amounts and types of allelochemicals in aqueous extracts. To increase the productivity of farm land after cultivation of mugwort, these results can be useful to select the following field crops.

Keywords

References

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