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Fedeli R, Cruz C, Loppi S, Munzi S. Hormetic Effect of Wood Distillate on Hydroponically Grown Lettuce. PLANTS (BASEL, SWITZERLAND) 2024; 13:447. [PMID: 38337980 PMCID: PMC10856926 DOI: 10.3390/plants13030447] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/12/2023] [Revised: 01/26/2024] [Accepted: 02/02/2024] [Indexed: 02/12/2024]
Abstract
The addition of biostimulants to nutrient solutions of hydroponically grown crops to speed up plant growth and improve plant yield and quality has been attracting more and more attention. This study investigated the effects of wood distillate (WD) addition to hydroponically grown lettuce (Lactuca sativa L.) plants. Two concentrations of WD, 0.2% and 0.5%, were added to the nutrient solution, and biometric (i.e., leaf fresh weight, root fresh weight, root length and root surface area), photosynthetic (i.e., chlorophyll a, chlorophyll b, and carotenoid content) and biochemical (i.e., electrolyte leakage, total polyphenols, total flavonoids, and total antioxidant power content) parameters were evaluated. The effects of WD were hormetic, as the 0.2% concentration stimulated biometric and biochemical parameters, while the 0.5% concentration inhibited plant growth. Based on these results, it can be suggested that the addition of 0.2% WD to the nutrient solution has a stimulating effect on the growth of lettuce plants, and could be a successful strategy to boost the yield of crops grown hydroponically.
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Affiliation(s)
- Riccardo Fedeli
- BioAgry Lab, Department of Life Sciences, University of Siena, 53100 Siena, Italy;
| | - Cristina Cruz
- Centre for Ecology, Evolution and Environmental Changes, Faculdade de Ciências, Universidade de Lisboa, 1749-016 Lisbon, Portugal; (C.C.); (S.M.)
| | - Stefano Loppi
- BioAgry Lab, Department of Life Sciences, University of Siena, 53100 Siena, Italy;
- BAT Center—Interuniversity Center for Studies on Bioinspired Agro-Environmental Technology, University of Naples ‘Federico II’, 80138 Napoli, Italy
| | - Silvana Munzi
- Centre for Ecology, Evolution and Environmental Changes, Faculdade de Ciências, Universidade de Lisboa, 1749-016 Lisbon, Portugal; (C.C.); (S.M.)
- Centro Interuniversitário de Historia das Ciências e da Tecnologia Faculdade de Ciências, Universidade de Lisboa, 1749-016 Lisbon, Portugal
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Hamilton AN, Gibson KE, Amalaradjou MA, Callahan CW, Millner PD, Ilic S, Lewis Ivey ML, Shaw AM. Cultivating Food Safety Together: Insights About the Future of Produce Safety in the U.S. Controlled Environment Agriculture Sector. J Food Prot 2023; 86:100190. [PMID: 37926289 DOI: 10.1016/j.jfp.2023.100190] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2023] [Revised: 10/02/2023] [Accepted: 10/31/2023] [Indexed: 11/07/2023]
Abstract
Controlled environment agriculture (CEA) is a rapidly growing sector that presents unique challenges and opportunities in ensuring food safety. This manuscript highlights critical gaps and needs to promote food safety in CEA systems as identified by stakeholders (n=47) at the Strategizing to Advance Future Extension andResearch (S.A.F.E.R.) CEA conference held in April 2023 at The Ohio State University's Ohio CEA Research Center. Feedback collected at the conference was analyzed using an emergent thematic analysis approach to determine key areas of focus. Research-based guidance is specific to the type of commodity, production system type, and size. Themes include the need for improved supply chain control, cleaning, and sanitization practices, pathogen preventive controls and mitigation methods and training and education. Discussions surrounding supply chain control underscored the significance of the need for approaches to mitigate foodborne pathogen contamination. Effective cleaning and sanitization practices are vital to maintaining a safe production environment, with considerations such as establishing standard operating procedures, accounting for hygienic equipment design, and managing the microbial communities within the system. Data analysis further highlights the need for risk assessments, validated pathogen detection methods, and evidence-based guidance in microbial reduction. In addition, training and education were identified as crucial in promoting a culture of food safety within CEA. The development of partnerships between industry, regulatory, and research institutions are needed to advance data-driven guidance and practices across the diverse range of CEA operations and deemed essential for addressing challenges and advancing food safety practices in CEA. Considering these factors, the CEA industry can enhance food safety practices, foster consumer trust, and support its long-term sustainability.
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Affiliation(s)
- Allyson N Hamilton
- Department of Food Science, Center for Food Safety, University of Arkansas System Division of Agriculture, 1371 West Altheimer Dr, Fayetteville, AR 72704, USA
| | - Kristen E Gibson
- Department of Food Science, Center for Food Safety, University of Arkansas System Division of Agriculture, 1371 West Altheimer Dr, Fayetteville, AR 72704, USA
| | - Mary Anne Amalaradjou
- Department of Animal Science, University of Connecticut, George White Bldg, Room 212 B, Storrs, CT 06169 USA
| | - Christopher W Callahan
- UVM Extension, College of Agriculture and Life Sciences, The University of Vermont, PO Box 559, Bennington VT 05201, USA
| | - Patricia D Millner
- Environmental Microbial & Food Safety Lab, 10300 Baltimore Avenue Building 001 BARC-West, Room 140, Beltsville, MD 20705, USA
| | - Sanja Ilic
- Human Nutrition, Department of Human Sciences, College of Education and Human Ecology, The Ohio State University, Columbus, OH 43210, USA
| | - Melanie L Lewis Ivey
- Department of Plant Pathology College of Food, Agriculture and Environmental Sciences, The Ohio State University, Wooster, OH 44691, USA
| | - Angela M Shaw
- Department of Animal and Food Sciences, Texas Tech University, Box 42141, Lubbock, TX 79409, USA.
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Stegelmeier AA, Rose DM, Joris BR, Glick BR. The Use of PGPB to Promote Plant Hydroponic Growth. PLANTS (BASEL, SWITZERLAND) 2022; 11:plants11202783. [PMID: 36297807 PMCID: PMC9611108 DOI: 10.3390/plants11202783] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/16/2022] [Revised: 10/11/2022] [Accepted: 10/18/2022] [Indexed: 05/13/2023]
Abstract
Improvements to the world's food supply chain are needed to ensure sufficient food is produced to meet increasing population demands. Growing food in soilless hydroponic systems constitutes a promising strategy, as this method utilizes significantly less water than conventional agriculture, can be situated in urban areas, and can be stacked vertically to increase yields per acre. However, further research is needed to optimize crop yields in these systems. One method to increase hydroponic plant yields involves adding plant growth-promoting bacteria (PGPB) into these systems. PGPB are organisms that can significantly increase crop yields via a wide range of mechanisms, including stress reduction, increases in nutrient uptake, plant hormone modulation, and biocontrol. The aim of this review is to provide critical information for researchers on the current state of the use of PGPB in hydroponics so that meaningful advances can be made. An overview of the history and types of hydroponic systems is provided, followed by an overview of known PGPB mechanisms. Finally, examples of PGPB research that has been conducted in hydroponic systems are described. Amalgamating the current state of knowledge should ensure that future experiments can be designed to effectively transition results from the lab to the farm/producer, and the consumer.
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Affiliation(s)
- Ashley A. Stegelmeier
- Ceragen Inc., 151 Charles St W, Suite 199, Kitchener, ON N2G 1H6, Canada
- Correspondence: author:
| | - Danielle M. Rose
- Ceragen Inc., 151 Charles St W, Suite 199, Kitchener, ON N2G 1H6, Canada
| | - Benjamin R. Joris
- Ceragen Inc., 151 Charles St W, Suite 199, Kitchener, ON N2G 1H6, Canada
| | - Bernard R. Glick
- Department of Biology, University of Waterloo, 200 University Avenue West, Waterloo, ON N2L 3G1, Canada
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