Undergraduate Sustainable Learning: Effects of Sustainable Soilless Media on Production and Sensory Evaluation of Cucumbers, Basil, Parsley, and Lettuce

Sustainability

Neil O. Anderson¹  Joey Annis²  Mark Buchholz²  Jared Cutting²  Eric Heuring²  Emily Jankila²  Megan McCrumb²  Nicole Nelson²  Myra Pehoski²  Karl Piepho²  Valerie Price² 

[1] Department of Horticultural Science, University of Minnesota, 1970 Folwell Avenue, Saint Paul, MN 55108, USA;Environmental Horticulture Major, Department of Horticultural Science, University of Minnesota, 1970 Folwell Avenue, Saint Paul, MN 55108, USA; E-Mails:

关键词: sustainability;    horticultural crop production;    organic soilless media;    sensory evaluation;    plant breeding;   

DOI  :  10.3390/su3091381

来源: mdpi

【 摘 要 】

Modern greenhouse production has been ∼100% reliant on fossil fuels for all inputs (glazing, heating, fertilization, lighting, post-harvest). Recent innovations may reduce fossil fuel dependence but their effectiveness may not be thoroughly tested. To promote education in sustainable production, undergraduate students in Greenhouse Management class (Hort 3002W; University of Minnesota) tested the effectiveness of two organic or ‘sustainable’ soilless media (Sunshine Natural and Organic Growing Mix, Sungro Metro-Mix Special Blend) with a control (Sunshine LC8 Professional) for crop production (height, leaf/flower number, yield) and sensory evaluations (appearance, texture, taste, purchase) of cucumbers (‘Big Burpless Hybrid’, ‘Sweet Burpless Hybrid’), basil (‘Opal Purple’, ‘Redleaf’), parsley (‘Green River’, ‘Extra Curled Dwarf’, ‘Hamburg’), and lettuce (Flying Saucer ‘Green’, ‘Red’). Significant differences between sustainable vs. control soils occurred for plant growth, depending on vegetative or reproductive traits, crops, and cultivars. These differences occasionally disappeared for sensory evaluation of edible components. In most crops, however, cultivars were highly significant factors. Undergraduate research can be used to provide directionality for future vegetable and herb plant breeding to focus on creating cultivars with increased yield and high consumer acceptance when grown in sustainable greenhouse soilless mixes.

【 授权许可】

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© 2011 by the authors; licensee MDPI, Basel, Switzerland.