Next Article in Journal
Next Article in Special Issue
Previous Article in Journal
Previous Article in Special Issue
Sustainability 2011, 3(9), 1381-1398; doi:10.3390/su3091381
Article

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

1,* , 2
, 2
, 2
, 2
, 2
, 2
, 2
, 2
, 2
, 2
 and 2
Received: 31 July 2011; Accepted: 17 August 2011 / Published: 29 August 2011
(This article belongs to the Special Issue Plant Breeding for Sustainable Agriculture)
View Full-Text   |   Download PDF [392 KB, uploaded 31 August 2011]   |   Browse Figure
Abstract: 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.
Keywords: sustainability; horticultural crop production; organic soilless media; sensory evaluation; plant breeding sustainability; horticultural crop production; organic soilless media; sensory evaluation; plant breeding
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Export to BibTeX |
EndNote


MDPI and ACS Style

Anderson, N.O.; Annis, J.; Buchholz, M.; Cutting, J.; Heuring, E.; Jankila, E.; McCrumb, M.; Nelson, N.; Pehoski, M.; Piepho, K.; Price, V.; Russell, V. Undergraduate Sustainable Learning: Effects of Sustainable Soilless Media on Production and Sensory Evaluation of Cucumbers, Basil, Parsley, and Lettuce. Sustainability 2011, 3, 1381-1398.

AMA Style

Anderson NO, Annis J, Buchholz M, Cutting J, Heuring E, Jankila E, McCrumb M, Nelson N, Pehoski M, Piepho K, Price V, Russell V. Undergraduate Sustainable Learning: Effects of Sustainable Soilless Media on Production and Sensory Evaluation of Cucumbers, Basil, Parsley, and Lettuce. Sustainability. 2011; 3(9):1381-1398.

Chicago/Turabian Style

Anderson, Neil O.; Annis, Joey; Buchholz, Mark; Cutting, Jared; Heuring, Eric; Jankila, Emily; McCrumb, Megan; Nelson, Nicole; Pehoski, Myra; Piepho, Karl; Price, Valerie; Russell, Victoria. 2011. "Undergraduate Sustainable Learning: Effects of Sustainable Soilless Media on Production and Sensory Evaluation of Cucumbers, Basil, Parsley, and Lettuce." Sustainability 3, no. 9: 1381-1398.


Sustainability EISSN 2071-1050 Published by MDPI AG, Basel, Switzerland RSS E-Mail Table of Contents Alert