Source: MICHIGAN STATE UNIV submitted to NRP
CEA HERB: CONTROLLED ENVIRONMENT AGRICULTURE HERB EXTENSION AND RESEARCH BASE
Sponsoring Institution
National Institute of Food and Agriculture
Project Status
ACTIVE
Funding Source
OTHER GRANTS
Reporting Frequency
Annual
Accession No.
1029178
Grant No.
2022-51181-38331
Cumulative Award Amt.
$3,482,251.00
Proposal No.
2022-05277
Multistate No.
(N/A)
Project Start Date
Sep 15, 2022
Project End Date
Sep 14, 2026
Grant Year
2022
Program Code
[SCRI]- Specialty Crop Research Initiative
Recipient Organization
MICHIGAN STATE UNIV
(N/A)
EAST LANSING,MI 48824
Performing Department
HORTICULTURE
Non Technical Summary
Controlled-environment production of fresh culinary herbs is a rapidly expanding specialty crop segment because products are consistent, uniform, protected from environmental extremes, can be scheduled for specific market dates, and can address the demand for local foods. With the assistance of an SCRI planning grant, we conducted a national grower survey and onsite visits to commercial farms to guide the research and outreach components of this project. Our team, advisory board, and stakeholders then identified issues limiting the expansion of controlled-environment herb production. Our project objectives are to 1) increase their demand and marketability through feasibility studies of different production, sensory, and marketing characteristics; 2) increase and optimize crop growth, yield, and post-harvest quality through environmental and cultural control; decrease disease incidence; and develop food-safety curricula for controlled-environment production; and 3) develop new resources that lead to high-quality, safe-to-eat, flavorful, and nutritious herbs with an extended shelf-life. Our team has expertise in horticultural marketing and economics, food safety, crop production and develop food-safety curricula for controlled-environment production; and 3) develop new resources that lead to high-quality, safe-to-eat, flavorful, and nutritious herbs with an extended shelf-life. Our team has expertise in horticultural marketing and economics, food safety, crop production and protection, and nutrient and post-harvest management of ornamental and edible crops grown in greenhouses and other controlled environments. With continued guidance, input, and on-site research validation from our industry stakeholders and advisory board, we will use a holistic, trans-disciplinary approach to provide research-based information to commercial growers and allied trades. A number of outputs and deliverables will be created and disseminated using traditional in-person and web-based technologies (e.g., webinars, E-mail alerts, videos, online office hours, and electronic sample submission for diagnosis) to reach as many growers as possible.
Animal Health Component
100%
Research Effort Categories
Basic
(N/A)
Applied
100%
Developmental
(N/A)
Classification

Knowledge Area (KA)Subject of Investigation (SOI)Field of Science (FOS)Percent
10222351020100%
Knowledge Area
102 - Soil, Plant, Water, Nutrient Relationships;

Subject Of Investigation
2235 - Herbs and spices;

Field Of Science
1020 - Physiology;
Goals / Objectives
Objective 1. Increase the demand and marketability of culinary herbs through marketplace feasibility studies of different production, sensory, and marketing characteristics. Hypotheses: (1) The herb market is heterogeneous, and purchase decisions will vary (a) attitudinally, (b) perceptually with regard to attributes and attribute levels, and (c) behaviorally with regard to use. (2) Different consumers will use different product cues in making their purchase decision. (3) Valuation of herbs will vary by (a) the presence of different attributes, (b) sensory characteristics, and (c) availability of marketing / promotional information.Objective 2. Increase growth, quality, shelf life, disease management, and food safety of commercial culinary herb production through environmental control and cultural practices. Hypotheses: (4) Production time and input costs can be decreased, while product quality, uniformity, phytonutrients, flavor, and shelf life can be increased, by developing research-based production protocols. (5) Some CE plant pathogens are crop specific (e.g., downy mildews) while others are ubiquitous and infect a broad crop range (e.g., Botrytis cinerea). Cultural and environmental strategies can limit disease although fungicides or biorational products may also be needed. (6) Nutrient management will depend on the production culture (i.e., hydroponic vs. substrate) and water quality. (7) Proper identification of nutrient disorders will improve grower diagnostic skills and avoid ineffective corrective procedures. (8) Fresh-cut and potted herbs are morphologically similar to ornamental cuttings and will respond to successfully developed postharvest practices. (9) Risk assessments within CE facilities will identify strategies to reduce the risk of foodborne outbreaks.Objective 3. Develop and communicate effective marketing, production, plant protection, technology adoption, post-harvest, and food safety guidelines for CE herb growers. Hypotheses: (10) Growers' adoption of cost-efficient technologies is influenced by access to markets, access to cost-benefit information, and risk attitudes and preferences. (11) By implementing information generated in this project, fresh-cut and potted herbs will be produced more reliably, with fewer input costs and less shrinkage, and with a longer shelf life, ultimately increasing consumer satisfaction and increasing sector profitability. (12) By implementing targeted extension programming on food safety, fewer foodborne outbreaks within CEs will occur.
Project Methods
Objective 1. We will use online surveys, in-person sensory studies, and in-person eye-tracking studies to profile and quantify the markets for fresh cut and potted herbs.Objective 2. We will quantify how temperature, light (quality, quantity, and photoperiod) and CO2 interact to influence herb growth, phytonutrients, shelf life, and pests of fresh-cut and potted herbs. We will conduct studies to identify biocontrol products, biopesticides, and food-safe fungicides that limit phytotoxicity, plant loss due to pests, and effects on plant growth. We will conduct studies to determine appropriate macro- and micro-nutrient management strategies for herbs in hydroponic and containerized production systems. We will induce nutritional disorders via a silica sand hydroponic system to determine critical leaf tissue ranges and symptomology. We will evaluate the timing of harvest on carbohydrate content to prolong the shelf life of fresh-cut herbs. We will assess the knowledge and resource needs related to food safety regulations and requirements. An observational assessment of current practices of small, medium, and large growers will be performed in four regions (MI, TX, CA, and VA) of the U.S.Objective 3. We will develop guides that indicate the susceptibility of herbs to physiological and post-harvest disorders, major food safety risks, and diseases during production and shipping, as determined by our research, diagnostics, and grower surveys. Control information will be provided to registrants and the USDA IR-4 Food Use Program for use in expanding product labels to include a wide variety of herbs. Registered products that are effective and available for CE disease management will be integrated with cultural strategies based on the production system and season. Nutritional guides with leaf symptomology images will be developed and used in an online diagnostic key. Additionally, we will offer monthly Zoom office hours on specific topics where stakeholders can ask questions.

Progress 09/15/23 to 09/14/24

Outputs
Target Audience:Controlled-environment production of fresh culinary herbs is a rapidly expanding specialty crop segment because products are consistent, uniform, protected from environmental extremes, can be scheduled for specific market dates, and can address the demand for local foods. With the assistance of an SCRI planning grant, we conducted a national grower survey and onsite visits to commercial farms to guide the research and outreach components of this project. Our team, advisory board, and stakeholders then identified issues limiting the expansion of controlled-environment herb production. Our project objectives are to 1) increase their demand and marketability through feasibility studies of different production, sensory, and marketing characteristics; 2) increase and optimize crop growth, yield, and post-harvest quality through environmental and cultural control; decrease disease incidence; and develop food-safety curricula for controlled-environment production; and 3) develop new resources that lead to high-quality, safe-to-eat, flavorful, and nutritious herbs with an extended shelf-life. Our team has expertise in horticultural marketing and economics, food safety, crop production and develop food-safety curricula for controlled environment production; and 3) develop new resources that lead to high-quality, safe-to-eat, flavorful, and nutritious herbs with an extended shelf-life. Our team has expertise in horticultural marketing and economics, food safety, crop production and protection, and nutrient and post-harvest management of ornamental and edible crops grown in greenhouses and other controlled environments. With continued guidance, input, and on-site research validation from our industry stakeholders and advisory board, we will use a holistic, trans-disciplinary approach to provide research-based information to commercial growers and allied trades. A number of outputs and deliverables will be created and disseminated using traditional in-person and web based technologies (e.g., webinars, E-mail alerts, videos, online office hours, and electronic sample submission for diagnosis) to reach as many growers as possible. Changes/Problems:Most studies in this project were delayed nearly one year after funding began because of the time needed to recruit and hire graduate students and technicansto perform the research. ISU had significant challenges with containerized cilantro with theirfertilizer study. The first time theyran theexperiment with cilantro, theyexperienced widespread plant loss. They decided to repeat the study, and saw similar results with a subset of treatments. They have isolated a plant pathogen not found in cilantro that may have been introduced into their research in organic substrates. Since re-runingthe study, theybelieve that this is not a fluke, but rather a potential risk some treatments may run. The use of the food safety survey tool to validate 12 greenhouses was delayed due to the longer period of time needed to validate the research tool. What opportunities for training and professional development has the project provided?At the USDA-ARS (Boldt), two undergraduate students were trained by research technicians, and the students assisted with experimental set-up, data collection, and preparing leaf samples for nutrient analysis. A post-doc researcher started in Summer 2024 and is currently learning how to operate photosynthesis and chlorophyll fluorescence instruments for his research studies. At MSU, two M.S graduate students (Knight and Benjamin) and a research technician (Durussel) performed lighting, temperature, and carbon dioxide research on culinary herbs for this project. The graduate students wrote their literature reviews and research proposals on their topics and gained experience with experimental planning and design; data collection, analysis, and interpretation; and scientific writing. They also received training in responsible conduct of research and lab safety. At ISU and NCSU, three M.S. graduate students (Arment, Kramer, and Clade) were given the opportunity to develop skills to conduct independent, hypothesis-driven research. Aside from the training and mentorship we have working together, they are developing their independent skills in research techniques and methodology, managing controlled environments, and developing technical writing and data analysis skills beyond those experienced during their first year working on the project. Since students are now analyzing the results of their experiment and have been preparing presentations, the degree of training is greater than in previous years. At TTU, four graduate students were trained on the Produce Safety Alliance Grower Training during summer of 2024 to learn the Food and Drug Administration regulatory requirements for herb growers within the United States. At UT, two M.S. graduate students (Givens and Rosales) performed temperature response and marketing research. Givens was aided in production and data collection by four undergraduate students (Pope, Robbins, Suydam, and Potter). One undergraduate student (Tyminski) and MS student (Friedrich) performed the pH response research for this project. All students are learning and gaining experience related to experimental design, hydroponic production, best research practices, data collection and analyses, and in presenting science-based information to scientific audiences. Team members (Armstrong and Das) also attended an Agilent "Back to the Basics" workshop to hone GCMS analyses skills for ongoing experiments. Armstrong attended a week-long in-person Agilent "Maintenance and Troubleshooting" workshop to improve data quality and reduce equipment downtime. Undergraduate student (Carver) who assisted in determining optimal herb sowing densities graduated with her BS in Plant Sciences. How have the results been disseminated to communities of interest?We developed our project website, https://scri-ceaherb.org and are collaborating with other SCRI projects to disseminate our work. In addition to writing articles for industry magazines, e-GRO alerts, and scientific journals, we have shared research results and project activities with different industry and academic audiences including the following meetings and conferences: All team members and graduate students presented research and outreach updates at the 1st annual CEA HERB stakeholder meeting held in-person and over zoom in Ames, IA (and technical tours). National Floriculture Forum held in Biloxi, MS The American Society for Horticultural Science Annual Conference held in Honolulu, HI NCERA-101 (Committee on Controlled Environment Technology and Use) working group held in Ames Iowa (and technical tours) Indoor AgScience Café presentations Southern Agricultural Economics Association Annual Meeting in Atlanta, GA 100,000 Strong in the Americas CLIMA Conference in Montevideo, Uruguay Joint National Workshop on Sustainable Development of Controlled Environment Agriculture in Charleston, SC Southern Regional Center Meeting held in Long Beach, CA Northeast Greenhouse Conference held in Manchester, NH We are also using the e-GRO mailing list of nearly 5,000 growers to promote our work and our publications are typically resent by other e-newsletters such as Tech On Demand (26,000), Greenhouse Benchrunner, HortiDaily, and FloriDaily to reach a wider audience. What do you plan to do during the next reporting period to accomplish the goals?Boldt's team (USDA-ARS) will continue photosynthesis research by modeling responses to temperature, individually, and modeling multi-factor responses to changes in light intensity and carbon dioxide. In collaboration with Whipker's team (NCSU), they will continue tissue nutrient analyses by evaluating mint, rosemary, and sage. Silicon supplementation will be evaluated for chilling stress tolerance of herbs grown in soilless substrates. Currey's team (ISU) will be receiving tissue mineral nutrient analyses and this will be analyzed along with all other plant growth metrics. Additionally, theywill be testing excessively high pHs (up to 9.0) and amending micronutrient solutions to ameliorate high pH-induced micronutrient deficiencies. Hausbeck's team (MSU) will conduct virulence studies to use the pathogens that were isolated from diseased herbs in order to complete Koch's postulates. Greenhouse trials are planned to test fungicide and biorational products for their efficacy against the pathogens that were isolated from the twelve different herbs. Lopez's team (MSU) will test the effectiveness of blue, UVA, UVB, and near UVC at reducing stem elongation of culinary herbs. They will continue investigating the effects of nutrient solution temperature and CO2 on the growth and development of cilantro and parsley. Additonally, theywill initiate studies to determine if silicon and time of day harvest can be used to prevent chilling injury of basil. Rihn's team (UT) will develop an eye-tracking study, IRB will be updated and obtained, and data extraction and analysis will occur. Theywill continue to analyze data and work on peer-reviewed manuscripts and extension outputs. Additional papers, reports, presentations, and online media content will be generated. Runkle's team (MSU) will continue research investigating the effect of light quality and light intensity on growth and quality of several common culinary herb species. Data analysis and interpretation of the first experiment will be completed and results will be disseminated to grower and scientific audiences beginning in October2024. Additional experiments will be performed, analyzed, and interpreted with transplants grown indoors and compared with those grown conventionally in greenhouses. Shaw's team (TTU) and will conduct twelve food safety assessments within herb facilities in Michigan, Texas, California, and Virginia within the next reporting period. These results will be analyzed, and recommendations for the industry will be developed. Walters' team (UT) will complete the postharvest and volatile analyses for the air and nutrient solution temperature interaction studies to determine volatile concentration and post-harvest shelf-life responses to determine the treatments to obtain the highest quality herbs. They will also begin experiments to determine successful end-of-production lighting strategies to improve yield, post-harvest shelf-life, volatile concentrations, and consumer preferences. Whipker's team (NCSU) will grow sage and rosemary to conduct nutrient deficiency and nutritional concentration studies. After the samples are lab analyzed for leaf tissue nutrient concentrations, we will begin the evaluation of the data for publication and develop more robust leaf tissue nutrient standards for all six herbs.

Impacts
What was accomplished under these goals? Objective 1. Increase the demand and marketability of culinary herbs through marketplace feasibility studies of different production, sensory, and marketing characteristics. Behe (MSU) and Rihn (U. Tennessee) developed and deployed an online survey which assessed the U.S. marketplace demand and acceptance of culinary herbs. In the second round of surveying, a total of 2,446 responses were collected. Participants averaged 49.7 years of age, 73% were female, 37% had obtained a 4-year college degree or higher, had 2.6 people in their households, and had a median household income of $66,594 in 2022. We have identified that U.S. consumers value herbs grown using organic and sustainable production practices over those grown conventionally or locally. Furthermore, our results show that domestically grown herbs generate premiums over imported herbs. Objective 2. Increase growth, quality, shelf life, disease management, and food safety of commercial culinary herb production through environmental control and cultural practices. Boldt (USDA-ARS) modeled photosynthetic responses of five herbs (basil, cilantro, mint, parsley, and sage) to light intensity and carbon dioxide concentration. Preliminary results indicate that ambient light intensities and CO2 yielded a net photosynthesis that was 40 to 81% and 51 to 61% of maximum photosynthesis, respectively, by doubling the light intensity and CO2 net photosynthesis was 57 to 88% and 72 to 82% of maximum photosynthesis, respectively. This information will improve resource use efficiency of energy, water, and fertilizer; reduce overall production costs while maintaining quality; and increase profitability for producers. Boldt (USDA-ARS) conducted foliar tissue analyses to support collaborative research with 1) Walters (Tennessee) to evaluate the impact of air and nutrient solution temperature on basil and cilantro growth, and 2) Whipker (NCSU) to identify nutritional deficiency symptoms and develop leaf tissue nutrient standards for culinary herbs. Boldt (USDA-ARS) evaluated the utility of supplemental silicon to mitigate chilling stress in cut herbs. Preliminary results appear to suggest crop specific responses. Currey (ISU) and his graduate student (Arment) and one undergraduate (Kramer) conducted research related to containerized herb nutrition and postharvest growth and performance, as well as initiated development of systems for hydroponic pH studies. Results should improve containerized herb fertilization practices and postharvest performance of containerized plants; and characterize herb nutrient solution pH requirements for hydroponic fresh-cut producers to better manage recirculating solutions. Both commercial producers, as well as consumers, should benefit from the results of this research. Hausbeck (MSU) and her graduate student (Anthony) tested the susceptibility of ten basil cultivars to basil downy mildew. Disease pressure, quantified as foliar infectionwas23 to 88% for the susceptiblecultivar 'Genovese' from the initial to last ratings, respectively. Most of the evaluated cultivars developed lower foliar infection (8.0 to 55% from the initial to last rating), while 'Genovese Compact Improved', 'Eleonora', and 'Eleonora OG' foliar infection ranged from 81 to 88%. Growers could benefit by using these less susceptible cultivars by reducing the number of fungicide applications needed to manage downy mildew. Additionally, twelve different herbs were diagnosed with more than 26 pathogens identified. Herbs were catalogued and disease symptoms were photographed for use in outreach materials. Lopez (MSU) and his graduate students (Benjamin) and (Elbert) performed studies to determine if low intensity UVA radiation applied at night would reduce stem elongation and affect growth, moprhology and color of containerized basil cultivars, mint and oregano. Preliminary results indicate that UVA radiation is effective and controls stem elongation of some basil cultivars, mint, and oregano. If the last light treatment a plant receives is UVA, relative chlorophyll content is reduced. This information can be used by growers to maintain compact plants and reduce the loss of profits due to overgrown plants that need to be discarded. Lopez (MSU) and his graduate student (Benjamin) are quantifying the growth and developmental responses of hydroponically grown green basil and sage to various nutrient solution temperatures and carbon dioxide concentration. Results are currently being analyzed. Runkle (MSU) and his graduate student (Knight) performed indoor lighting research investigating the interaction of blue light and far-red light on seedling growth of six culinary herb species. The experiment was performed three times and data are currently being analyzed and interpreted. Preliminary results indicate that far-red light promoted extension growth while blue light inhibited it. This information can be used by commercial growers who wish to use controlled environments to optimize culinary herb growth. It may also provide valuable background information for future experiments and production strategies with young culinary herb transplants. Shaw (Texas Tech) and her graduate student (Akumu) developed a needs assessment survey tool and observational assessment tool. These tools were piloted in Spring of 2024 through two CEA unit evaluations. This has led to the development of the first holistic food safety risk assessment tool that can be used within the herb industry that incorporates federal regulations (i.e. national on-farm readiness review) and optional market audit systems (i.e. national organic standards, Harmonized GAPs). This can be utilized within academic research and the herb industry to justify food safety decisions. Shaw (Texas Tech) and her graduate student (Akumu) conducted a study to determine the survival of E.coli O157:H7 and Salmonella in the water of hydroponically grown basil. It was discovered that if a foodborne bacterium is introduced into a hydroponic system growing fresh-cut herbs, the bacteria can survive, colonize, and multiply throughout the system. This highlighted the importance of proper food safety measures, leading to the development of a food safety employee training program and a strategic plan to ensure herb product safety. Walters (UT) and her graduate student (Givens) established the growth and developmental responses of hydroponically grown green and purple basil, cilantro, parsley, and sage to air and nutrient solution temperatures. Results indicate that there is an interaction between nutrient solution and air temperatures for most parameters measured. Responses are crop and parameter dependent. Our response equations will allow producers to make informed temperature management decisions, thus improving yield, energy use efficiency, and production targets. Whipker (NCSU) and his graduate student (Clade) conducted nutrient disorder studies on basil, cilantro, parsley and mint. In addition, they conducted nutrient rate studies on basil, cilantro, parsley, mint, sage and rosemary. The tissue samples are being processed and analyzed by Dr. Boldt for nutritional concentration. The results of the research will provide growers with critical leaf tissue values for when deficiencies occur. In addition, samples will be able to be classified beyond the sufficiency range and include deficient, low, high and excessive. These values will aid in diagnostics of nutritional disorders and provide guidelines for evaluating the nutrient status of their crop. Objective 3. Develop and communicate effective marketing, production, plant protection, technology adoption, postharvest, and food safety guidelines for CE herb growers. Please refer to the section: How have the results been disseminated to communities of interest, i.e., outreach activities.

Publications

  • Type: Conference Papers and Presentations Status: Published Year Published: 2024 Citation: Currey, C.J. 2024. Basil, basil, basil- Production strategies for the most popular containerized herb. Carlin BuyerDays, West Bend, WI.
  • Type: Conference Papers and Presentations Status: Published Year Published: 2024 Citation: Knight, B. and E.S. Runkle. 2024. Light quality for culinary herbs. National Floriculture Forum. Biloxi, MS.
  • Type: Peer Reviewed Journal Articles Status: Published Year Published: 2023 Citation: Perla, D.E., Lukasko, N.T., and M.K. Hausbeck. 2023. Evaluation of basil cultivars for resistance to downy mildew, 2022. Plant Disease Management Reports 17:V162.
  • Type: Conference Papers and Presentations Status: Published Year Published: 2024 Citation: Rosales, C., A. Rihn, B. Behe, K. Walters, and R. Lopez. 2024. U.S. Consumers use and spending on fresh culinary herbs. AEA Conference poster, Atlanta, GA.
  • Type: Conference Papers and Presentations Status: Published Year Published: 2024 Citation: Rosales, C., A. Rihn, A. Staples, and K. Walters. 2024. From Farm to Table: The Role of Sustainability and CEA in Shaping U.S. Consumer Choices for Fresh Herbs. Presented at the 100,000 Strong in the Americas CLIMA Conference, Montevideo, Uruguay.
  • Type: Conference Papers and Presentations Status: Published Year Published: 2024 Citation: Lopez, and S. Benjamin. 2024. Utilizing UVA radiation to reduce stem elongation of potted herbs. CEA HERB Stakeholder Meeting, Ames, IA.
  • Type: Conference Papers and Presentations Status: Published Year Published: 2024 Citation: Knight, B. and E. Runkle. 2024. Manipulating culinary herb growth with light quality. CEA HERB Stakeholder Meeting, Ames, IA.
  • Type: Peer Reviewed Journal Articles Status: Published Year Published: 2024 Citation: Li, J., A. Martin, L. Carver, S. Armstrong, S. Givens, and K.J. Walters. 2024. Optimizing sowing density to improve yield and morphology of three culinary herbs in hydroponic production. HortTechnology 34(5):305-312. https://doi.org/10.21273/HORTTECH05381-23
  • Type: Conference Papers and Presentations Status: Published Year Published: 2024 Citation: Tyminski, J.G., J. Friedrich, S.P. Armstrong, and K.J. Walters. 2024. Establishing nutrient solution pH sufficiency ranges for hydroponic dill and cilantro production. University of Tennessee Plant Science Department Undergraduate Poster Presentation Competition, Knoxville, TN. Second place award.
  • Type: Conference Papers and Presentations Status: Published Year Published: 2024 Citation: Tyminski, J.G., J. Friedrich, S.P. Armstrong, and K.J. Walters. 2024. Establishing nutrient solution pH sufficiency ranges for hydroponic dill and cilantro production. UTK Exhibition of Undergraduate Research and Creative Achievement, Knoxville, TN.
  • Type: Other Status: Published Year Published: 2024 Citation: Veazie, P. and B. Whipker. 2024. Know before you grow. E-GRO Alert 13.15:1-5. https://www.e-gro.org/pdf/2024-13-15.pdf
  • Type: Other Status: Published Year Published: 2024 Citation: Veazie, P. and B. Whipker. 2024. Investigating basil. E-GRO Video. https://www.youtube.com/watch?v=4xvKsyyN8sk
  • Type: Other Status: Published Year Published: 2024 Citation: Veazie, P. and B. Whipker. 2024. Investigating rosemary. E-GRO Video. https://www.youtube.com/watch?v=zZX3mZNW0mo
  • Type: Conference Papers and Presentations Status: Published Year Published: 2024 Citation: Walla, A. and G. Akumu. 2024. How to conduct a food safety risk assessment? A new tool. CEA HERB Stakeholder Meeting, Ames, IA.
  • Type: Conference Papers and Presentations Status: Published Year Published: 2023 Citation: Walters, K.J. 2023. Strategies for growing high-quality herbs. Northeast Greenhouse Conference. Manchester, NH. November 8, 2023.
  • Type: Other Status: Published Year Published: 2024 Citation: Whipker, B. and P. Veazie. 2024. Its Complicated: Rosemary boron problems. E-GRO Alert 13.39:1-4. https://www.e-gro.org/pdf/2024-13-39.pdf
  • Type: Other Status: Published Year Published: 2024 Citation: Whipker, B. and P. Veazie. 2024. Its obviously an iron problem, but why? E-GRO Alert 13.40:1-4. https://www.e-gro.org/pdf/2024-13-40.pdf
  • Type: Conference Papers and Presentations Status: Published Year Published: 2024 Citation: Boldt, J. 2024. Photosynthetic responses of culinary herbs to light and carbon dioxide. CEA HERB Stakeholder Meeting, Ames, IA.
  • Type: Conference Papers and Presentations Status: Published Year Published: 2024 Citation: Clade, D. and B. Whipker. 2024. Cilantro chronicles: Deficiency to toxicity and in between. CEA HERB Stakeholder Meeting, Ames, IA.
  • Type: Conference Papers and Presentations Status: Published Year Published: 2024 Citation: Anthony, M. and M. Hausbeck. 2024. Advancing healthy herb production by limiting disease. CEA HERB Stakeholder Meeting, Ames, IA.
  • Type: Conference Papers and Presentations Status: Published Year Published: 2024 Citation: Arment, N. and C. Currey. 2024. Quantifying the effect of fertilizer type, source and concentration on containerized herbs post-harvest marketability and growth. CEA HERB Stakeholder Meeting, Ames, IA.
  • Type: Conference Papers and Presentations Status: Published Year Published: 2024 Citation: Rihn, A. and B. Behe. 2024. Update on consumer research into fresh culinary herbs. CEA HERB Stakeholder Meeting, Ames, IA.
  • Type: Conference Papers and Presentations Status: Published Year Published: 2024 Citation: Kramer, H.L. and C. Currey, 2024. Quantifying the effects of pH on culinary herbs grown in hydroponic DFT systems. CEA HERB Stakeholder Meeting, Ames, IA.
  • Type: Conference Papers and Presentations Status: Published Year Published: 2024 Citation: Walters, K. 2024. Insights on dark germination, sowing density, and air and nutrient solution temperature during hydroponic culinary herb production. CEA HERB Stakeholder Meeting, Ames, IA.
  • Type: Conference Papers and Presentations Status: Published Year Published: 2024 Citation: Clade, D. and B. Whipker. 2024. Nutrient Disorders of Basil (Ocimum basilicum). National Floriculture Forum. Biloxi, MS.


Progress 09/15/22 to 09/14/23

Outputs
Target Audience:Our target audience consists of greenhouse and indoor (vertical) farmingcontrolled environment (CE)culinary herb propagators, growers, operators, and breeders, research and development personnel,CEA extension educators and consultants, Food Safety Modernization Actproduce food safety regional centers, IR4, industry associations, university faculty and extension personnel, consumers, and undergraduate, graduate students, postdocs and technicians. Changes/Problems:The initiation and first year of the CEA HERB project was slower than originally projected due to a delayed release of funds and graduate student and post-doctoral researcher recruitment. Although the project officially began on September 15, 2022, funds were not received at MSU until December 2022 and subsequently funds had to be redistributed to sub awardees. Additionally, due to the ramifications of COVID-19, recruitment of high-quality graduate students and post-doctoral researchers was slow due to few applicants. What opportunities for training and professional development has the project provided?Graduate and undergraduate students at ISU, U. Tennessee, Texas Tech, MSU, and NCSU have been given the opportunity to develop skills to conduct independent, hypothesis-driven research. Aside from the training and mentorship fromadvisors and committee members, students from the five universities areworking together, they are developing their independent skills in research techniques and methodology, managing controlled environments, and developing technical writing and data analysis skills. Additionally, the graduate studentsare takingon a mentorship role with their undergraduate research assistants, as they are collaborating on their work together. How have the results been disseminated to communities of interest?In addition to writing articles for industry magazines and scientific journals, we have shared research results and project activities with different industry and academic audiences including the following meetings and conferences: • The American Society for Horticultural Science Annual Conference held in Orlando, FL. • AmericanHort, Columbus, OH. • NE-1835 (Resource Optimization in Controlled Environment Agriculture) working group held in Orlando, FL. • NCERA-101 (Committee on Controlled Environment Technology and Use) working group held in Davis, CA(and technical tours). • Indoor AgScience Café presentations • OptimIA SCRI stakeholder meeting • Strategizing to Advance Future Extension and Research (SAFER) Food Safety What do you plan to do during the next reporting period to accomplish the goals?Boldt's teamwill hire a post-doctoral research associate to manage the photosynthesis experiments that will be conducted infourrenovatedindoor growth rooms (Fall 2023). Currey's team (ISU) will continue investigatingthe effects of conventional and organic water-soluble and slow- or controlled-release fertilizers on potted herb production and postharvest performance. Theywill also quantify the effect of water-soluble fertilizer formulations- specifically nitrate and phosphorous concentrations- on containerized herb production and postharvest shelf-life. This second study will incorporatethe results of the first study, specifically when conventional water-soluble fertilization has ended. Hausbeck's (MSU) teamwill develop best management practices and identify fungicides/biorationals to block life cycle stages critical to pathogen development. Lopez's (MSU) team will evaluate if UV-B and UV-C can be utilized to prevent stem elongation of potted culinary herbs. Additionally, they will be investigating retail lighting strategiesto increasethe retail shelf-life of potted culinary herbs. Rihn's (UTennessee) and Behe's (MSU)teamwill develop another survey delving deeper into key findings from the first survey and identify how different consumer perspectives, motivations, and demographics influence their preferences for fresh culinary herbs. Runkle's team (MSU) will develop lighting and temperature guidelines for culinary herb young-plant (seed and cutting) production in indoor farmsand greenhouses. Shaw's teamwill conduct twelve food safety assessments at culinary herb facilities in Michigan, Texas, California, and Virginia within the next reporting period.These results will be analyzed, and recommendations will be developed for the industry. Walters' team (UTennessee) will conduct air and nutrient solution interaction studies to determine plant physiological, yield, volatile concentration, consumer preference, and post-harvest shelf-life responses to determine the treatments to obtain the highest quality herbs. Whipker's (NCSU) team will begin byinducingnutrient disorders in basil and determine the critical leaf tissue concentrations in which symptoms appear.In addition, rate studies for the macroelements (N, P, K, Ca, Mg and S) will be determined to optimal fertilizer concentrations.This data will be combined with other studies to create sufficiency ranges for basil to define the zones of deficient, low, sufficient, high, and excessive leaf tissue ranges.

Impacts
What was accomplished under these goals? Objective 1.Increase the demand and marketability of culinary herbs through marketplace feasibility studies of different production, sensory, and marketing characteristics. Objective1.1: Behe (MSU) and Rihn (U. Tennessee)developed and deployed anonline survey which assessedthe U.S. marketplace demand and acceptance of culinary herbs.1,232 U.S. consumers were surveyed to determine their existing purchasing behavior, preferences, and perceptions of herbs. Objective 1.2: To be conducted in year 2. Objective 1.3: To be conducted in year 2 Objective 2.Co-optimize indoor environmental conditions (humidity, air movement, temperature, light, and CO2concentration) to increase yield and high-value attributes of leafy-green vegetables while minimizing opex. Objective 2.11:To be conducted in year 2 Objective 2.12: Walters (U. Tennessee)established sowing density responses for green and purple basil, cilantro, mint, parsley, and sage. Results indicate that, in general, as sowing density increases, cell yield increases but quality (portion of biomass allocated to leaves) decreased. Objective 2.13: Lopez (MSU)determined thatUV-A radiation during the middle of the night can be used to inhibit stem elongation of potted basil Objective 2.14:Boldt (USDA-ARS) initiated studies to model photosynthetic responses of potted culinary herbs to irradiance and CO2concentration. Objective 2.21: Currey (ISU) conducted research related to containerized herb nutrition and postharvest growth and performance. Objective 2.22: Currey (ISU) initiated the development and construction ofhydroponic systems to conduct pH studies. Objective 2.23:Boldt(USDA-ARS) determined that supplemental silicon added to hydroponically grown basilreducedwater loss during post-harvest storage at higher than optimal temperatures. Objective 2:24:To be conducted in year 2 Objective 2:31: Hausbeck (MSU) evaluated twelve basil cultivars for their susceptibility and resistance to downy mildew infection. Additionally, her team applied Quadris, XDE-659, SP2478, Luna Sensation, Eagle 20EW, orCease on mint to determine their effectiveness on preventing powdery mildew infection. Objectives 2.41, 2.42, 2.43, and 2.44: To be conducted in year 2 Objective 2.51:Shaw (Texas Tech) developed aneeds assessment survey tool and anobservational assessment tool that will be used to complete the tasks 2.5.1 and 2.5.2 within year 2 of the project. These tools will be piloted inOctober 2023 for dissemination nationally within year 2. Objective 3.Develop and communicate effective marketing, production, plant protection, technology adoption, post-harvest, and food safety guidelines for CE herb growers. Objective 3.1: To be developed in year 3. Objective3.2: To be developed in year 3. Objective 3.3: Currey, Lopez, Runkle and Shaw haveconducted in-person presentations to culinary herb producers around the country. Objective3.4: All PIs have engaged stakeholders at industry and multi-state project meetingsacross the country.

Publications

  • Type: Conference Papers and Presentations Status: Published Year Published: 2023 Citation: Givens, S., A. Martin, L. Carver, S.E. Parker, and K.J. Walters. 2023. Sowing density influences yield and morphology in hydroponic production of four culinary herbs. American Society for Horticultural Science Annual Conference, Orlando, FL
  • Type: Conference Papers and Presentations Status: Published Year Published: 2023 Citation: Martin, A., S. Givens, S.E. Parker, and K.J. Walters. 2023. Planting density influences yield and morphology of hydroponically grown cilantro and parsley. UTK Exhibition of Undergraduate Research and Creative Achievement, Knoxville, TN.
  • Type: Conference Papers and Presentations Status: Published Year Published: 2023 Citation: Carver, L., S. Givens, S.E. Parker, and K.J. Walters. 2023. Utilizing planting density to alter yield and quality of mint and sage in hydroponic production. UTK Exhibition of Undergraduate Research and Creative Achievement, Knoxville, TN.
  • Type: Conference Papers and Presentations Status: Published Year Published: 2023 Citation: Martin, A., S. Givens, S.E. Parker, and K.J. Walters. 2023. Planting density influences yield and morphology of hydroponically grown cilantro and parsley. University of Tennessee Plant Science Department Student Undergraduate Poster Presentation Competition, Knoxville, TN.
  • Type: Conference Papers and Presentations Status: Published Year Published: 2023 Citation: Carver, L., S. Givens, S.E. Parker, and K.J. Walters. 2023. Utilizing planting density to alter yield and quality of mint and sage in hydroponic production. University of Tennessee Plant Science Department Student Undergraduate Poster Presentation Competition, Knoxville, TN
  • Type: Conference Papers and Presentations Status: Published Year Published: 2023 Citation: Walters, K.J. 2023, February. Spicing up CEA (Herb Production). PickTN Conference. Franklin, TN.
  • Type: Conference Papers and Presentations Status: Published Year Published: 2023 Citation: Walters, K.J. 2023, March. Herb Production in CEA. University of Arizona Controlled Environment Short Course. Tucson, AZ
  • Type: Conference Papers and Presentations Status: Published Year Published: 2023 Citation: Runkle, E.S. 2023. The Basics of Plant Lighting. AmericanHort Cultivate, Essentials of Hydroponics Production a tHRIve Symposium, Columbus, OH.
  • Type: Conference Papers and Presentations Status: Published Year Published: 2023 Citation: Lopez, R.G. 2023. Plant Responses to the Environment.AmericanHort Cultivate, Essentials of Hydroponics Production a tHRIve Symposium, Columbus, OH.
  • Type: Conference Papers and Presentations Status: Published Year Published: 2023 Citation: Currey, C.J. 2023. Growing Culinary Herbs under Controlled Environment. Indoor Ag Science Cafe, Columbus, OH.
  • Type: Conference Papers and Presentations Status: Published Year Published: 2023 Citation: Shaw, A. 2023. Current Knowledge on Food Safety with Herbs. Strategizing to Advance Future Extension and Research (SAFER) Food Safety Conference. Columbus, OH.
  • Type: Conference Papers and Presentations Status: Published Year Published: 2023 Citation: Currey, C.J. 2023. Basil, Basil, Basil: Proven Production Strategies for the Most Popular Culinary Herb. AmericanHort Cultivate, Columbus, OH.
  • Type: Conference Papers and Presentations Status: Published Year Published: 2023 Citation: Akumu, G. 2023. Food Safety of Herbs. Viva Fresh Produce Expo, Dallas, TX.