scholarly journals Vegetable Waste Compost Used as Substrate in Soilless Culture

10.5772/29221 ◽  
2012 ◽  
Author(s):  
Pilar Mazuela ◽  
Miguel Urrestarazu ◽  
Elizabeth Bastias
Keyword(s):  
Soilless Culture ◽  
Vegetable Waste

Effects of different fertilization on growth of soilless culture lily

2011 ◽  
Vol 36 (6) ◽  
pp. 658-661
Author(s):  
Li-xia ZHOU ◽  
Shu-ying LI ◽  
Li DONG
Keyword(s):  
Soilless Culture

Protected Culture Systems for Strawberry Production

HortScience ◽  
1998 ◽  
Vol 33 (3) ◽  
pp. 459d-459
Author(s):  
Fumiomi Takeda ◽  
Paul R. Adler ◽  
D. Michael Glenn
Keyword(s):  
Light Intensity ◽  
Fruit Size ◽  
Fruit Production ◽  
Hydroponic Culture ◽  
Production Cycle ◽  
Soilless Culture ◽  
Labor Costs ◽  
Culture Systems ◽  
Nutrient Film Technique ◽  
Plant Densities

Strawberry plants (cvs. Camarosa, Chandler, Sweet Charlie, Primetime, Jewel, and Tribute) were grown in soilless culture systems in a greenhouse from October to May. Fresh-dug and runner-tip Aplug® plants were transplanted into two systems: vertically stacked pots (24 plants/m2) containing perlite and horizontal nutrient film technique troughs (13 plants/m2). Plants were fertigated continuously with recirculating nutrient solution. In a 7-month production cycle, the plug plants bloomed earlier and produced more fruit during the first month of harvest (December) than the fresh-dug plants. Higher yields from plug plants were a result of more fruit numbers and not larger fruit size. Fruit production averaged 6.0 and 3.5 kg/m2 in the trough and pot systems, respectively. The vertical growing system allows greater plant densities, but light intensity reaching the plants in the lower sections of the tower can be less than 20% of levels measured at the top. Establishment costs of protected culture systems are higher, but production is earlier and labor costs are typically reduced. Greenhouse hydroponic culture systems could extend the winter strawberry production to more northern locations.

Sustainable fertilizer-drawn forward osmosis for the vegetable industry in reducing liquor from vegetable waste

2019 ◽  
pp. 1-9
Author(s):  
Jin Wang ◽  
Shuwei Zhao ◽  
Pengjia Dou ◽  
Xuemei Li ◽  
Dengxin Li ◽  
...  
Keyword(s):  
Forward Osmosis ◽  
Vegetable Waste

Anaerobic co-digestion of fruit and vegetable waste: synergy and process stability analysis

2021 ◽  
Author(s):  
Luis Ramiro Miramontes-Martínez ◽  
Pasiano Rivas-García ◽  
Alonso Albalate-Ramírez ◽  
José Enrique Botello-Álvarez ◽  
Carlos Escamilla-Alvarado ◽  
...  
Keyword(s):  
Stability Analysis ◽  
Vegetable Waste ◽  
Process Stability ◽  
Fruit And Vegetable

scholarly journals Transformation of Inferior Tomato into Preservative: Fermentation by Multi-Bacteriocin Producing Lactobacillus paracasei WX322

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1278
Author(s):  
Rong Zhu ◽  
Xiaoqing Liu ◽  
Xiaofen Li ◽  
Kaifang Zeng ◽  
Lanhua Yi
Keyword(s):  
Antibacterial Activity ◽  
Value Added ◽  
Soft Rot ◽  
Bacteriocin Production ◽  
Lactobacillus Paracasei ◽  
Tomato Juice ◽  
Vegetable Waste ◽  
The Third ◽  
Innovative Method ◽  
Great Damage

Loss and waste of postharvest vegetables are the main challenges facing the world’s vegetable supply. In this study, an innovative method of value-added transformation was provided: production of bacteriocin from vegetable waste, and then its application to preservation of vegetables. Antibacterial activity to soft rot pathogen Pectobacterium cartovorum (Pcb BZA12) indicated that tomato performed best in the nutrition supply for bacteriocin production among 12 tested vegetables. Moreover, the antibacterial activity was from Lactobacillus paracasei WX322, not components of vegetables. During a fermentation period of 10 days in tomato juice, L. paracasei WX322 grew well and antibacterial activity reached the maximum on the tenth day. Thermostability and proteinase sensitivity of the bacteriocin from tomato juice were the same with that from Man-Rogosa-Sharpe broth. Scanning electron microscope images indicated that the bacteriocin from tomato juice caused great damage to Pcb BZA12. At the same time, the bacteriocin from tomato juice significantly reduced the rotten rate of Chinese cabbage from 100% ± 0% to 20% ± 8.16% on the third day during storage. The rotten rate decrease of cucumber, tomato, and green bean was 100% ± 0% to 0% ± 0%, 70% ± 14.14% to 13.33% ± 9.43%, and 76.67% ± 4.71% to 26.67% ± 4.71%, respectively. Bacteriocin treatment did not reduce the rotten rate of balsam pear, but alleviated its symptoms.

scholarly journals Exogenous Probiotics Improve Fermentation Quality, Microflora Phenotypes, and Trophic Modes of Fermented Vegetable Waste for Animal Feed

2021 ◽  
Vol 9 (3) ◽  
pp. 644
Author(s):  
Guilin Du ◽  
Jiping Shi ◽  
Jingxian Zhang ◽  
Zhiguo Ma ◽  
Xiangcen Liu ◽  
...  
Keyword(s):  
Bacterial Communities ◽  
Crude Protein ◽  
Animal Feed ◽  
Anaerobic Fermentation ◽  
Vegetable Production ◽  
Vegetable Waste ◽  
Promising Strategy ◽  
Fermented Feed ◽  
Fermentation Quality ◽  
Leaf Vegetable

The fermentation of leaf vegetable waste to produce animal feed reduces the environmental impact of vegetable production and transforms leaf vegetable waste into a commodity. We investigated the effect of exogenous probiotics and lignocellulose enzymes on the quality and microbial community of fermented feed (FF) produced from cabbage waste. The addition of exogenous probiotics resulted in increased crude protein (CP) content (p < 0.05), better odor (moderate organic acid and ethanol, with low ammonia-N, p < 0.05), and a lower relative abundance (RA) of pathogens (below 0.4%, p < 0.05) in FF, compared to without. With the addition of exogenous probiotics, only Pediococcus and Saccharomyces were enriched and symbiotic in FF; these were the keystone taxa to reduce the abundance of aerobic, form-biofilms, and pathogenic microorganisms, resulting in an efficient anaerobic fermentation system characterized by facultative anaerobic and Gram-positive bacterial communities, and undefined saprotroph fungal communities. Thus, inoculation of vegetable waste fermentation with exogenous probiotics is a promising strategy to enhance the biotransformation of vegetable waste into animal feed.

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