Environmental conditions and nutritional quality of vegetables in protected cultivation
Nazim S. Gruda, G. Samuolienė, Jinlong Dong, Xun Li
Abstract
Abstract Despite progress in reducing global hunger, micronutrient deficiencies and imbalanced diets linked to urbanization remain pressing health threats. Protected cultivation offers a promising avenue for sustainable intensification of vegetable production. Additionally, indoor and vertical farming have recently emerged as cutting‐edge strategies, particularly in densely populated urban areas and mega‐cities. However, research has focused on maximizing yield, neglecting the impact of pre‐harvest conditions on produce quality. Here, we explore strategies for manipulating environmental factors within protected cultivation systems to enhance vegetable nutritional value. Research suggests moderate stress can positively influence nutrient composition while plants exhibit stage‐specific metabolic responses to environmental factors. For instance, seedlings thrive under a higher blue‐to‐red ratio, while green light benefits leafy vegetables. Additionally, increased blue light or supplemental UV‐A benefits flowering and fruiting vegetables. When other environmental factors are optimal, light intensity significantly impacts vegetable nutritional quality, followed by CO 2 levels, light spectrum, temperature, and humidity. Further research is needed to fully understand the mechanisms, the complex interplay of environmental factors, and their interaction with genetic material and cultural practices on nutritional quality.