Improving the quality of fennel with hydroponic cultivation under saline conditions

A trial on the hydroponic cultivation of sea fennel under saline conditions has managed to decrease the concentration of nitrates in the leaves, as well as improve the antioxidant profile by increasing flavonoids by 10% and extending the post-harvest life of the product. Meanwhile, the sensory analysis revealed a good acceptance by consumers, as the Michelin-starred restaurant ‘Magoga’ in Cartagena has used the fennel from these trials in one of its dishes. This is one of the results of Fabio Amoruso's thesis at the Polytechnic University of Cartagena (UPCT), which also includes a study exploring the substitution of peat by agro-industrial compost in the soilless cultivation of arugula. The compost, derived from tomato, pepper, and leek residues, not only managed to increase the yield by up to 20%, but also improved the nutritional profile of the arugula, with 50% more vitamin C than that cultivated in peat, according to sources from the UPCT. The thesis includes a third study ...