HORT 3503 Lecture Notes - Lecture 19: Phenology, Aquaponics, Soil Health
Document Summary
Greenhouses: for environmental modification, year round production, increased production and quality and opportunities for fewer chemical pesticides. Economic: year-around production; more consistent cash flow; reducing inputs; production efficiency. Environmental: heating/cooling efficiency; use of alternate, renewable energy resources; reducing chemical inputs for pest control; minimizing chemical nutrient inputs; water conservation. Social: year-around local food supplies and year-around local employment. Greenhouse production is used for: vegetables; herbs; flowers. Common greenhouse vegetable crops: tomatoes the most popular, cucumbers, lettuce and greens, herbs, peppers, melons, etc. Indeterminate forms: tomatoes (long growing cycles 5-8 months); cucumbers; melons; peas. Greens that can tolerate multiple harvests: chard, beet-greens, spinach, lettuce; herbs, basil, rosemary, sage, savory; strawberries. Greenhouse production sustainability considerations: energy use; pest control; nutrient use; water use. Factors affecting sustainability: construction design and materials; glazing; heating system and heat conservation; cooling system and excess heat prevention; insulation; lighting system; irrigation system; nutrition system; pest control/management systems. Greatest challenges to sustainable greenhouse production: energy sources and labor.
