Soilless cultivation systems represent an alternative to traditional agriculture, as they offer the possibility to reduce water use and to design nutrient formulations of the hydroponic solutions in order to maximize yield and quality of the products. Reduction in accumulation of undesired compounds, like e.g. nitrate, and enhanced nutritional value for human consumption, like e.g. Se-rich compounds, could be reasonably achieved. These aspects, together with the extension of the shelf life, would increase the market value of ready-to-cut vegetables. This review discusses how recent advances in understanding the role of plant nutrients and their interactions and the management of nutrient solution composition, including the addition of non-essential elements, micronutrients’ biofortification, biostimulants, together with the control of some crucial environmental conditions, like temperature, can help accomplishing this task. ©

New ‘solutions’ for floating cultivation system of ready-to-eat salad: A review

TOMASI, Nicola
Primo
;
PINTON, Roberto;DALLA COSTA, Luisa;CORTELLA, Giovanni;
2015-01-01

Abstract

Soilless cultivation systems represent an alternative to traditional agriculture, as they offer the possibility to reduce water use and to design nutrient formulations of the hydroponic solutions in order to maximize yield and quality of the products. Reduction in accumulation of undesired compounds, like e.g. nitrate, and enhanced nutritional value for human consumption, like e.g. Se-rich compounds, could be reasonably achieved. These aspects, together with the extension of the shelf life, would increase the market value of ready-to-cut vegetables. This review discusses how recent advances in understanding the role of plant nutrients and their interactions and the management of nutrient solution composition, including the addition of non-essential elements, micronutrients’ biofortification, biostimulants, together with the control of some crucial environmental conditions, like temperature, can help accomplishing this task. ©
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11390/1076336
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