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dc.contributor.authorKusnierek, Krzysztof
dc.contributor.authorHeltoft, Pia
dc.contributor.authorMøllerhagen, Per
dc.contributor.authorWoznicki, Tomasz
dc.date.accessioned2023-12-21T13:05:54Z
dc.date.available2023-12-21T13:05:54Z
dc.date.created2023-06-06T09:18:54Z
dc.date.issued2023-06-03
dc.identifier.citationnpj Science of Food. 2023, 7 .en_US
dc.identifier.issn2396-8370
dc.identifier.urihttps://hdl.handle.net/11250/3108617
dc.description.abstractThe resilience of global food security is a critical concern. Facing limited access to land and potential disruption of the food markets, alternative, scalable, and efficient production systems are needed as a complementary buffer for maintenance of food production integrity. The purpose of this study was to introduce an alternative hydroponic potato growing system where potatoes are grown in bare wood fiber as a growing medium. A system utilizing drip irrigation and plastic bags as containers was tested for three different types of wood fiber, two cultivars and two fertigation strategies. Implementation of the system resulted in ~300% higher tuber production when compared to the local conventional farming. Mineral composition of the tubers obtained from hydroponic system was similar to the composition of tubers grown in the field and revealed potential for biofortification. In addition, a fertigation strategy where the two application points were separated across the root zone resulted in tubers with dry matter content comparable to the potatoes grown in soil. The recyclability, reusability, and simplicity of this solution may encourage its application for improving security of food production in selected areas of the world as well as its utilization in urban agriculture.en_US
dc.language.isoengen_US
dc.publisherSpringer Natureen_US
dc.rightsNavngivelse 4.0 Internasjonal*
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/deed.no*
dc.titleHydroponic potato production in wood fiber for food securityen_US
dc.typePeer revieweden_US
dc.typeJournal articleen_US
dc.description.versionpublishedVersionen_US
dc.rights.holder© The Author(s) 2023en_US
dc.source.pagenumber9en_US
dc.source.volume7en_US
dc.source.journalnpj Science of Fooden_US
dc.identifier.doi10.1038/s41538-023-00200-7
dc.identifier.cristin2152104
dc.relation.projectNorges forskningsråd: 302129en_US
dc.source.articlenumber24en_US
cristin.ispublishedtrue
cristin.fulltextoriginal
cristin.qualitycode1


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Navngivelse 4.0 Internasjonal
Except where otherwise noted, this item's license is described as Navngivelse 4.0 Internasjonal