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Treftz Unr 0139D 11927.Pdf University of Nevada, Reno Comparison Of Nutritional and Sensory Qualities Between Hydroponic and Soil-Grown Strawberries and Raspberries A dissertation submitted in partial fulfilliment of the requirments for the degree of Doctor of Philosophy in Environmental Sciences and Health by Chenin Treftz Dr. Stanley T. Omaye/Dissertation Advisor December, 2015 THE GRADUATE SCHOOL We recommend that the dissertation prepared under our supervision by CHENIN TREFTZ Entitled Comparison Of Nutritional And Sensory Qualities Between Hydroponic And Soil-Grown Strawberries And Raspberries be accepted in partial fulfillment of the requirements for the degree of DOCTOR OF PHILOSOPHY Stanley T. Omaye, Ph.D., Advisor Mark Walker, Ph.D., Committee Member Bob Nowak, Ph.D., Committee Member Glenn Miller, Ph.D., Committee Member Heidi Kratsch, Ph.D., Graduate School Representative David W. Zeh, Ph. D., Dean, Graduate School December, 2015 i Abstract Hydroponic means of food production represent a possible opportunity towards sustainable crop production. Hydroponics can be defined as growing plants in soilless conditions with nutrients, water and an inert medium. Hydroponics has the potential to supply food in non-arable regions of the world, such as arid or urban areas. Along with this, hydroponics could be a means to provide food to those living in food deserts. Hydroponic food production currently has a positive connotation because of the abundant proposed environmental benefits associated with the growing method. Some of these environmental benefits include: less use of water, less pesticide usage, higher yields, increased nutritional content and better taste. For the hydroponic product to be successful, it must be equal or better than the soil- grown product in terms of environmental benefits, nutritional quality and taste. The majority of recent studies have investigated hydroponic leafy greens, peppers and tomato fruit. Limited research has been conducted for hydroponic strawberries (Fragaria x ananassa) and raspberries (Rubus Idaeus). Strawberries and raspberries contain high amounts of health promoting bioactive compounds. Consumption of these nutritious fruits is associated with decreased risk of obesity, type 2 diabetes and prevention of certain types of oxidative stress mediated diseases. This research consists of two review papers, and four experimental studies. The objectives of the review papers were to evaluate the current literature and provide an understanding whereby future research can move forward in the quest for global ii sustainable food production. The objectives of the studies for both strawberries and raspberries were to examine the crop compared to their soil-grown counterpart for viability, nutritional quality, and sensory attributes. In the review papers, it was concluded that many factors could contribute to the successes of a hydroponic crop. Currently, research on hydroponic methods is limited but preliminary research shows beneficial results in areas of ecological, economical, nutritional and sensory quality of the product. Evidence based research indicates a wide variety of study methods and designs, all which will contribute to the viability, nutrition, and sensory attributes of the hydroponic product. The results from our experimental studies support the hypotheses that hydroponics may be able to contribute to a sustainable food production while providing food that is equal in nutrition and taste. The hydroponic strawberry and raspberries results indicated a higher yield, equal or better nutritional quality, and equal or better in taste preferences compared to soil-grown strawberries and raspberries. The results from the experimental studies suggest hydroponic food production offers numerous advantages and may be conceivable to grow nutritious and flavorsome food in non- arable regions in the world. iii Acknowledgements I would like to thank my dissertation advisor and mentor, Dr. Stanley Omaye for his encouragement, guidance and assistance throughout my graduate school career. I am grateful to Dr. Omaye for encouraging my inspiration and passion for science and research as well as, his persistence and dedication in his teachings to me. This help is something I will always be appreciative of. I would also like to thank the members of my dissertation committee, Dr. Mark Walker, Dr. Glenn Miller, Dr. Bob Nowak and Dr. Heidi Kratsch for their advice and comments while reviewing my research and their time for evaluating and organizing my comprehensive exams. I am thankful for the Omaye lab group, especially Eric Horton, Ariel Land, Kevin Hong, Fannie Zhang and Miguel Torez who donated their time and assisted in several aspects of this research project. Additionally, I would like to thank the University of Nevada, Reno Experimental Station for the support of this study. Thank you to my friends who have been blessings throughout my schooling. Lyssette Chavez, thank you for being a great role model and friend. You have encouraged me since the first day of graduate school and have cheered me on every step of the way. Thank you to my longtime friends Marjorie Birgance and Marie Romeo for uplifting me on from afar. Nina Perez, Kristie Black, Ingrid Mburia- thank you for befriending in me in school and helping me through course work, comprehensive exams and dissertation writing. Thank you to Kristen Pollard for always making me laugh and for your uplifting spirits. iv Lastly, I would like to give my profound gratitude to my family. Thank you to Mom, Dad, Wil, Lauren, and Aunt Val for your love and for believing in me throughout this process. Thank you to my fiancé Alex; I will forever be grateful for your patience, understanding and unconditional love over the past couple of years. I would also like to sincerely thank the entire Nickel family for their encouragement. It is because of my supportive and loving family I have been able to accomplish my goals and dreams. v Table of Contents CHAPTER 1 ............................................................................................................... 1 INTRODUCTION ....................................................................................................... 1 References ....................................................................................................................................................................6 CHAPTER 2 PART A ................................................................................................. 8 REVIEW OF HYDROPONICS ..................................................................................... 8 Abstract .........................................................................................................................................................................9 Introduction ............................................................................................................................................................. 10 Advantages of hydroponically grown food compared to soil-grown food ........................................ 11 Limitations of hydroponically grown food compared to soil-grown food ........................................ 15 Nutritional quality of hydroponic compared to soil-grown fruits and vegetables ........................ 17 Quality of food grown by soilless systems ..................................................................................................... 20 Conclusion and future applications of hydroponics .................................................................................. 22 Acknowledgements ................................................................................................................................................ 23 Conflict of Interest .................................................................................................................................................. 24 References ................................................................................................................................................................. 25 CHAPTER 2 PART B ............................................................................................... 33 REVIEW OF SENSORY EVALUATION AND HYDROPONICS .................................. 33 Abstract ...................................................................................................................................................................... 34 Introduction ............................................................................................................................................................. 35 Background of Sensory Evaluation .................................................................................................................. 36 Agricultural factors affecting the quality of food ........................................................................................ 38 Consumer acceptance and preference ............................................................................................................ 44 Hydroponic growing systems ............................................................................................................................. 53 vi Methodologies of sensory evaluation of hydroponically grown fruits and vegetables ................ 55 Sensory evaluation of hydroponic produce .................................................................................................. 59 Conclusion and needs for future research ...................................................................................................
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