Purpose The purpose of this review of the literature is to provide readers a foundation of understanding whereby future research can move forward in the quest for global sustainable food production. Design/methodology/approach This review includes up-to-date information from evidence-based sources on hydroponics. Topics included are advantages, limitations, nutritional quality and sensory quality Findings Hydroponic growing systems offer the opportunity to at least augment traditional soil-based growing systems in global food production. Some benefits of hydroponic growing systems are limitation of water waste (recirculation), crops grown in controlled environments (control of pests, nutrients and attributes required for optimal plant growth) and ability to manipulate conditions to maximize production in limited space (vertical gardens). Practical implications The human population is increasing with a parallel increase in the demand for food; therefore, food production must increase to meet the need. Originality/value In spite of the rapid interest and proliferation of information by laypeople, evidence-based research is scant on hydroponics. This article provides a summary of the literature on hydroponics and how it may be used for sustainable food production in arid and urban areas.
Soilless (hydroponic) vegetables and fruits grown in greenhouses are gaining popularity and potentially represent a compliment toward sustainable food sources. Only a few studies have looked at the nutrient quality of strawberries (Fragaria × ananassa) and raspberries (Rubus idaeus) grown in soilless systems. Dry weights, content of ascorbic acid, tocopherol, total polyphenolic compounds, glucose, fructose, and soluble solids (BRIX) of strawberries and raspberries grown in soilless systems were compared to their counterpart grown in soil. There was no change in dry weights but BRIX values (28% -31%), glucose (158% -175%), and fructose (75% -102%) content for strawberries and raspberries respectively were significantly higher for the soil grown berries compared to soilless grown berries. Contents of ascorbic acid, tocopherol and total polyphenolic compounds were significantly higher in soilless grown strawberries compared to soil grown strawberries by 74%, 53%, and 22% respectively, and contents of ascorbic acid and total polyphenolic compounds were significantly higher in soil grown raspberries by 83% and 67% respectively compared to soilless grown raspberries. Soilless grown produce warrants future research to strive toward the potential to provide nutrient dense crops and opportunities toward optimized sustainable production.
Hydroponic growing methods are growing in popularity and seem to have numerous benefits (i.e., environmental, increased product yields, year round growing) compared to soil grown crops. Although these advantages are attractive, they do not guarantee a high quality product. Taste is a driver of consumer acceptance; therefore, sensory analysis of the hydroponic product will be an important indicator in its success. In this study, we evaluated the sensory differences and preferences in hydroponically grown and soil-grown strawberries (Fragaria x ananassa) using unspecified discriminatory and preference analyses, and descriptive testing correlated with nutrition content data. Most (87%) of participants could identify differences between hydroponically and soil grown strawberries and 70% preferred the hydroponically grown strawberry (p = 0.06). The nutrient composition of the strawberries significantly influenced several sensory analysis categories (sweetness, overall flavor and overall taste (p < 0.05)). The use of sensory studies in relation to consumer acceptance and nutrient quality will be an important factor to consider for exploring growing methods and techniques in hydroponic technology.
Raspberries are known to have an abundant amount of the health promoting bioactive compounds, and increasing consumption has been associated with prevention of several chronic diseases. Growing fruits hydroponically compared to soil-grown has several environmental benefits and can be an option of sustainable food production in non-arable regions of the world. This research investigated the viability, unspecified sensory differences, ascorbic acid, tocopherol, total polyphenolic bioactive compounds and catechins of hydroponic raspberries compared to soilgrown raspberries. Overall, plant survival rate for hydroponic raspberries was 33% and for soil-grown raspberries, it was 66%. Fruit yield per plant was 10% higher in hydroponic raspberries compared to soil-grown. Sensory evaluation results by untrained participants illustrated that they were unable to differentiate between hydroponic and soil-grown raspberries. Nutritional analysis indicated similar values except for ascorbic acid, which was significantly higher in soil-grown raspberries. Growing raspberries hydroponically is feasible and sensory qualities are equal to soil-grown raspberries. Future research should investigate different methods of growing hydroponic raspberries for higher plant survival rates and eventually to determine if hydroponic raspberries may be grown on a commercial scale.
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