Aquaponics substantially improved sweetpotato (Ipomoea batatas) slip production compared to soil but decreased phenol and antioxidant capacity

Article Fisheries

Structural and biophysical properties of whole leaf and root tissue and isolated cell walls of common green bean and tomato seedlings grown in an aquaponics system relative to soil-grown counterparts

Lauren Knoll et al.

Summary: Due to the increased demand for sustainable and economically viable high-yielding agricultural methods, research on new alternative methods has become imperative. This paper compares crops grown within an aquaponics system to soil-grown counterparts, observing changes in key structural and energy-producing components. The results indicate that plants grown in the aquaponics system exhibit increased growth rates, biomass production, nitrogen incorporation, photosynthetic output, and cell respiration.

AQUACULTURE INTERNATIONAL (2022)

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Article Fisheries

Supplementing aquaponics with black soldier fly (Hermetia illucens) larvae frass tea: Effects on the production and composition of sweetpotato slips and sweet banana peppers

Nicholas Romano et al.

Summary: In this study, the effects of black soldier fly frass tea on water quality, plant growth, and fish production were investigated. The results showed that the addition of frass tea did not affect water quality or fish growth, but significantly increased the levels of certain minerals. Furthermore, frass tea had no impact on plant production, but did increase the sugar content of sweet chilies.

AQUACULTURE (2022)

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Article Agriculture, Multidisciplinary

Phytochemicals and quality level of food plants grown in an aquaponics system

Roberto Braglia et al.

Summary: The study compared the quality traits and secondary metabolites of tomatoes, parsley, and basil grown in aquaponics system and organic farming. It was found that the overall quality of aquaponics and organic cultures appeared to be comparable, indicating that aquaponic farming can be an innovative, rapid, and sustainable way of producing quality food.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2022)

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Article Horticulture

Optimization of the Yield, Total Phenolic Content, and Antioxidant Capacity of Basil by Controlling the Electrical Conductivity of the Nutrient Solution

Xiaowei Ren et al.

Summary: Optimizing yield and antioxidant accumulation of basil in plant factories with artificial lighting through electrical conductivity (EC) management of the nutrient solution. An EC of 3.0 dS m(-1) resulted in the highest yield, while low EC treatments of 0.5 and 1.0 dS m(-1) significantly increased the total phenolic content (TPC) and antioxidant capacity of basil. Short-term low EC treatments (0.5 dS m(-1) for 5 days or water for 3 days) can enhance the TPC and antioxidant capacity without sacrificing yield.

HORTICULTURAE (2022)

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Article Fisheries

Comparing water quality/bacterial composition and productivity of largemouth bass Micropterus salmoides juveniles in a recirculating aquaculture system versus aquaponics as well as plant growth/mineral composition with or without media

Hayden Fischer et al.

Summary: The study found that there were no significant differences in the survival, growth, feeding efficiencies, or condition of largemouth bass juveniles cultured in aquaponic systems or recirculating aquaculture systems, despite higher nitrate-N levels in RAS. The growth and root development of spring onion and lemongrass in the aquaponic system were significantly influenced by the presence of media.

AQUACULTURE (2021)

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Article Nutrition & Dietetics

An Evaluation of Phenolic Compounds, Carotenoids, and Antioxidant Properties in Leaves of South African Cultivars, Peruvian 199062.1 and USA's Beauregard

Charmaine J. Phahlane et al.

Summary: Using UPLC/QTOF/MS and chemometrics, this study characterized sweet potato cultivars from South Africa, the USA, and Peru, identifying 13 phenolic compounds. Different varieties were successfully distinguished based on their distinct metabolites, with Bophelo and Blesbok showing the highest antioxidant activities and levels of specific compounds. The leaves of these local cultivars have the potential to become functional ingredients for food processing.

FRONTIERS IN NUTRITION (2021)

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Review Plant Sciences