Research Article
Evaluation of lettuce (Lactuca sativa L.) in aquaponic system in terms of food safety
Year 2023, Volume: 40 Issue: 1, 27 - 34, 15.03.2023Abstract
We determined the number of coliform bacteria, Escherichia coli, yeast, and molds that may occur in the system, and the quality of lettuce grown in aquaponics for consumers from sensory, colour, and texture points of view. The amount of yeast and mold in the plant growing medium (hydroton) and water was 4.67 log CFU/cm2 and 2.25 log CFU/mL at the end of the six-week experiment, respectively. The number of coliform bacteria and E. coli in the growing medium and in the system water was found to be 2.57 log CFU/cm2 and 3.46 log CFU/mL for coliform, 0.75 log CFU/cm2 0.31 log CFU/mL for E. coli, respectively. Organisms that pose a risk to food safety, accumulate in the culture media. After the harvest, lettuce cultured in the aquaponic system (AP) was compared with the lettuce cultured in soil (SC). According to the results, AP lettuce was found to have darker colors (Lightness: 56.4 AP, 49.09 SC, p<0.05), harder (Hardness: 209.3 AP, 153.7 SC, p<0.05), and slightly appetizing (Sensory analysis overall liking: 8.4 AP, 7.7 SC) than SC. In conclution, aquaponic systems are much more preferable in terms of sensory quality and consumer preferences than soil-based production systems.
Supporting Institution
Scientific Research Projects Coordination Unit of Istanbul University
Thanks
We thank the Sapanca Inland Fisheries Production Research and Application Unit staff. This work was supported by the Scientific Research Projects Coordination Unit of Istanbul University. Project numbers FDK-2020-37081 and FBG-2018-31504.
References
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Marul bitkisinin (Lactuca sativa L.) akuaponik sistemde gıda güvenliği açısından değerlendirilmesi
Year 2023, Volume: 40 Issue: 1, 27 - 34, 15.03.2023Abstract
Bu çalışmada, akuaponik sistemde üretilen marul bitkisinin duyusal tüketici tercihi, renk ve doku kalitesi açısından değerlendirilmiş ve sistemde oluşabilecek koliform bakteri, Escherichia coli, maya ve küf miktarları belirlenmiştir. Bitki yetiştirme ortamındaki (hidroton) ve sudaki maya-küf miktarları, altı haftalık deneyin sonunda sırasıyla 4,67 log KOB/cm2 ve 2,25 log KOB/mL olarak tespit edilmiştir. Hidrotonda ve sistem suyundaki koliform bakteri miktarı sırasıyla 2,57 log KOB/cm2 ve 3,46 log KOB/mL, E. coli miktarı ise sırasıyla 0,75 log KOB/cm2 ve 0,31 log KOB/mL olarak bulunmuştur. Gıda güvenliği açısından risk oluşturan mikroorganizmalar yetiştiricilik ortamında birikebilmektedir. Akuaponik sistemde (AP) yetiştirilen marul hasat edildikten sonra topraklı tarımda (TT) üretilen marul ile karşılaştırılmıştır. Sonuçlara göre AP marulun renkleri TT'den daha koyu (Parlaklık: 56,4 AP, 49,09 TT, p<0,05), daha sert (Sertlik: 209,3 AP, 153,7 TT, p<0,05) ve duyusal analize göre daha iştah açıcı (Genel duyusal beğenisi: 8,4 AP, 7,7 TT) bulunmuştur. Sonuç olarak akuaponik sistemler duyusal kalite ve tüketici tercihleri açısından topraklı üretim sistemlerine göre daha çok tercih edilmiştir.
Keywords
Akuaponik, marul kalitesi, koliform bakteri, Escherichia coli, maya ve küf
References
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- Hoagland, L., Ximenes, E., Ku, S., Ladisch, M. (2018). Foodborne pathogens in horticultural production systems: ecology and mitigation. Scientia Horticulturae, 236, 192–206. https://doi.org/10.1016/j.scienta.2018.03.040
- Hollyer, J., Tamaru, C., Riggs, A., Klinger-Bowen, R., Howerton, R., Okimoto, D., Castro, L., Ron, T., Fox, B.K., Troegner, V., & Martinez, G. (2009). On-Farm Food Safety: Aquaponics. College of Tropical Agriculture and Human Resources, University of Hawaii at Manoa Food Safety and Technology FST-38: 1–7. http://byap.backyardmagazines.com/Travis/Safety.pdf (accessed 07.04.2022)
- Holmes, S.C., Wells, D.E., Pickens, J.M., & Kemble, J.M. (2019). Selection of heat tolerant lettuce (Lactuca sativa L.) cultivars grown in deep water culture and their marketability. Horticulturae, 5(3), 50. https://doi.org/10.3390/horticulturae5030050
- Ibrahim, R., & Zuki, W.A.M. (2012). The Physico-Chemical Properties Of Lettuce (Lactuca Sativa 'Grand Rapid') Grown Under Different Planting Methods. In H. Abdullah, M.N. Latifah (Eds.) VII International Postharvest Symposium 2012 (pp. 201-206). Kuala Lumpur, Malaysia: Proceedings Book.
- Kasozi, N., Abraham, B., Kaiser, H., & Wilhelmi, B. (2021). The complex microbiome in aquaponics: significance of the bacterial ecosystem. Annals of Microbiology, 71(1), 1-13. https://doi.org/10.1186/s13213-020-01613-5
- Khalil, S. (2018). Growth performance, nutrients and microbial dynamic in aquaponics systems as affected by water temperature. European Journal of Horticultural Science, 83(6), 388-394. https://doi.org/10.17660/eJHS.2018/83.6.7
- Lei, C., & Engeseth, N.J. (2021). Comparison of growth characteristics, functional qualities, and texture of hydroponically grown and soil-grown lettuce. Lebensmittel-Wissenschaft & Technologie, 150, 111931. https://doi.org/10.1016/j.lwt.2021.111931
- Mampholo, B.M., Maboko, M.M., Soundy, P., & Sivakumar, D. (2016). Phytochemicals and overall quality of leafy lettuce (Lactuca sativa L.) varieties grown in closed hydroponic system. Journal of Food Quality, 39(6), 805–815. https://doi.org/10.1111/jfq.12234
- Martínez-Sánchez, A., Tudela, J.A., Luna, C., Allende, A., & Gil, M.I. (2011). Low oxygen levels and light exposure affect quality of fresh-cut Romaine lettuce. Postharvest Biology and Technology, 59(1), 34-42. https://doi.org/j.postharvbio.2010.07.005
- Matthew T.M., Fannie, Z., Yukiko K.N., & Stanley T.O. (2011). Comparison between hydroponically and conventionally and organically grown lettuces for taste, odor, visual quality and texture: A pilot study. Food and Nutrition Sciences, 2(2), 4534. https://doi.org/10.4236/fns.2011.22017
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Details
| Primary Language | English |
|---|---|
| Subjects | Food Engineering |
| Journal Section | Articles |
| Authors |
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| Project Number | FDK-2020-37081 and FBG-2018-31504 |
| Publication Date | March 15, 2023 |
| Submission Date | August 5, 2022 |
| Acceptance Date | November 25, 2022 |
| Published in Issue | Year 2023Volume: 40 Issue: 1 |