Impact of environmental factors on product quality of greenhouse vegetables for fresh consumption

Consumer interest worldwide in the quality of vegetable products has increased in recent years. Product quality is a complex issue. As well as visual characteristics, properties such as texture, the content of minerals and vitamins, flavor and other organoleptic characteristics must be considered. In addition, new knowledge shows that vegetables are appreciated for their beneficial health effects in humans and underlines the importance of nutraceutic properties. Many research studies have documented methods for achieving a high-quality vegetable product. Indoor production for fresh vegetables offers advantages compared to outdoor production with regard to quality assurance principally, because the products are not exposed directly to the rapid changes of climate conditions. On the other hand, vegetable cultivation in a greenhouse under artificially created conditions also affects the internal quality of the product. This is reflected in a different taste and flavor compared with field vegetables. Changes in external as well internal quality attributes of greenhouse vegetables subjected to light intensity, temperature, vapor pressure deficit (VPD), and CO2 enrichment of the atmosphere concentration are discussed in this paper.