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Plant factory using artificial light : adapting to environmental disruption and clues to agricultural innovation /
Plant Factory Using Artificial Light: Adapting to Environmental Disruption and Clues to Agricultural Innovation features interdisciplinary scientific advances as well as cutting-edge technologies applicable to plant growth in plant factories using artificial light. The book details the implementatio...
| Clasificación: | Libro Electrónico |
|---|---|
| Autores principales: | , , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Amsterdam :
Elsevier,
[2019]
|
| Edición: | First edition. |
| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- Front Cover; Plant Factory using Artificial Light: Adapting to Environmental Disruption and Clues to Agricultural Innovation; Copyright; Contents; Contributors; Introduction: Artificial Light-Type Plant Factories-Outline and a Vision for the Future; Part I: Efficient and Effective Vegetable Cultivation Technologies to Enhance Productivity and Quality; Section A: Fundamentals and Practices of Cultivation Technology; Chapter 1.1: Theory and Technology to Control the Nutrient Solution of Hydroponics; 1.1.1. Introduction; 1.1.2. Nutrient Solution-Control System.
- 1.1.3. Calculating Nutrient Uptake by Plants1.1.3.1. Principle of Yamazaki Formula in the Nutrient Solutions; 1.1.3.2. Application of Yamazaki's Method to Closed Hydroponic System; 1.1.4. Management of Nutrient Concentration; 1.1.5. Calculation Method for Adjusting the Nutrient Composition; 1.1.6. Adjustment of pH; 1.1.7. Conclusions and Prospects; References; Chapter 1.2: Cultivation Technology for Vegetable and Herb Production; 1.2.1. Introduction; 1.2.2. Cultivation Technique; 1.2.2.1. Raising Seedling; 1.2.2.2. Cultivation; 1.2.2.3. Harvest.
- 1.2.3. Expected Functionality of Vegetables and Herbs1.2.3.1. Definition of Functionality; 1.2.3.2. Nitrate Ion; 1.2.3.3. Number of Viable Microorganisms on Plant Surface; 1.2.3.4. Functional Ingredients of Plants; 1.2.4. Technology to Increase the Content of Functional Ingredients; 1.2.4.1. Promotion of Synthesis of Functional Ingredients by Stress; 1.2.4.2. Technology to Increase the Content of Functional Components; 1.2.5. Current Issues and Prospects for the Future; 1.2.5.1. Current Issues; 1.2.5.2. Future Prospects; References.
- Chapter 1.3: Characteristics of Vegetable Growing in Plant Factories and Technical Issues1.3.1. Value of Plant Factory Vegetables; 1.3.1.1. Color; 1.3.1.2. Crisp Texture; 1.3.1.3. Scent; 1.3.1.4. Taste; 1.3.1.5. Image; 1.3.2. Safety; 1.3.3. Technical Issues and R 1.3.3.1. Solving Problems Associated With the Use of LED Light Sources; 1.3.3.2. Issues Associated With Air Conditioning; 1.3.3.3. Technology to Enhance Taste and Safety; 1.3.4. Conclusion; References; Chapter 1.4: Postharvest Quality of Leafy Greens Growing in a Plant Factory; 1.4.1. Introduction; 1.4.2. Materials and Methods.
- 1.4.2.1. Plant Factory1.4.2.2. Plant Analysis; 1.4.3. Results; 1.4.3.1. Anthocyanin Accumulation in Red Lettuce; 1.4.3.2. Shelf Life of Products Grown in a Plant Factory; 1.4.3.3. Taste of Vertical Farming Products; 1.4.3.4. Nutrient Content of Vertical Farming Products; 1.4.4. Discussions and Conclusions; Acknowledgments; References; Section B: Advanced Technologies for Control of Plant Growth; Chapter 2.1: Nature and Source of Light for Plant Factory; 2.1.1. Introduction; 2.1.2. General Concepts and Properties of Electromagnetic Radiation; 2.1.3. Measurement of Light.