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Comparison Of Nutritional and Sensory Qualities Between Hydroponic and Soil-Grown Strawberries and Raspberries.

机译：水培和土壤草莓与覆盆子之间营养和感官品质的比较。

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摘要

Hydroponic means of food production represent a possible opportunity towards sustainable crop production. Hydroponics can be defined as growing plants in soilless conditions with nutrients, water and an inert medium. Hydroponics has the potential to supply food in non-arable regions of the world, such as arid or urban areas. Along with this, hydroponics could be a means to provide food to those living in food deserts. Hydroponic food production currently has a positive connotation because of the abundant proposed environmental benefits associated with the growing method. Some of these environmental benefits include: less use of water, less pesticide usage, higher yields, increased nutritional content and better taste. For the hydroponic product to be successful, it must be equal or better than the soil-grown product in terms of environmental benefits, nutritional quality and taste. The majority of recent studies have investigated hydroponic leafy greens, peppers and tomato fruit. Limited research has been conducted for hydroponic strawberries (Fragaria x ananassa) and raspberries (Rubus Idaeus). Strawberries and raspberries contain high amounts of health promoting bioactive compounds. Consumption of these nutritious fruits is associated with decreased risk of obesity, type 2 diabetes and prevention of certain types of oxidative stress mediated diseases. This research consists of two review papers, and four experimental studies. The objectives of the review papers were to evaluate the current literature and provide an understanding whereby future research can move forward in the quest for global sustainable food production. The objectives of the studies for both strawberries and raspberries were to examine the crop compared to their soil-grown counterpart for viability, nutritional quality, and sensory attributes. In the review papers, it was concluded that many factors could contribute to the successes of a hydroponic crop. Currently, research on hydroponic methods is limited but preliminary research shows beneficial results in areas of ecological, economical, nutritional and sensory quality of the product. Evidence based research indicates a wide variety of study methods and designs, all which will contribute to the viability, nutrition, and sensory attributes of the hydroponic product. The results from our experimental studies support the hypotheses that hydroponics may be able to contribute to a sustainable food production while providing food that is equal in nutrition and taste. The hydroponic strawberry and raspberries results indicated a higher yield, equal or better nutritional quality, and equal or better in taste preferences compared to soil-grown strawberries and raspberries. The results from the experimental studies suggest hydroponic food production offers numerous advantages and may be conceivable to grow nutritious and flavorsome food in non-arable regions in the world.
机译：水耕生产粮食的方式为实现可持续作物生产提供了可能的机会。水培法可以定义为在无土条件下生长的植物，其中要养分，水和惰性介质。水培法有潜力在世界上非耕种地区（例如干旱或城市地区）供应食物。除此之外，水培法可能是向生活在沙漠中的人们提供食物的一种手段。目前，水培食品生产具有积极意义，因为与该种植方法相关的拟议环境效益很高。其中一些环境效益包括：减少用水，减少农药用量，提高产量，增加营养含量和改善口感。为了使水培产品成功，就环境效益，营养质量和口味而言，它必须与土壤栽培产品相同或更好。最近的大多数研究都对水培绿叶蔬菜，辣椒和番茄果实进行了研究。对水培草莓（Fragaria x ananassa）和覆盆子（Rubus Idaeus）进行了有限的研究。草莓和覆盆子含有大量促进健康的生物活性化合物。食用这些营养丰富的水果与降低肥胖症，2型糖尿病和预防某些类型的氧化应激介导的疾病的风险有关。这项研究包括两篇评论论文和四篇实验研究。审查文件的目的是评估当前文献并提供理解，以便将来的研究可以在寻求全球可持续粮食生产方面取得进展。草莓和覆盆子研究的目的是检查与土壤种植的相比的农作物的生存力，营养质量和感官特性。在综述文件中，得出的结论是，许多因素可能有助于水培作物的成功。目前，关于水培方法的研究是有限的，但是初步研究表明，在产品的生态，经济，营养和感官质量方面有有益的结果。基于证据的研究表明了各种各样的研究方法和设计，所有这些都将有助于水培产品的生存能力，营养和感官特性。我们的实验研究结果支持以下假设：水培法能够提供可持续的食品生产，同时提供营养和口味相同的食品。与土壤种植的草莓和覆盆子相比，水培草莓和覆盆子的结果显示出更高的产量，相同或更好的营养品质以及相同或更好的口味偏好。实验研究的结果表明，水培食品的生产具有许多优势，并且可以想象在世界上非耕种地区种植营养丰富且美味的食品。

著录项

  • 作者

    Treftz, Chenin.;

  • 作者单位

    University of Nevada, Reno.;

  • 授予单位 University of Nevada, Reno.;
  • 学科 Nutrition.;Environmental science.
  • 学位 Ph.D.
  • 年度 2015
  • 页码 196 p.
  • 总页数 196
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

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