The effect of three different containers of nutrient solution on the growth of vegetables cultured in DFT hydroponics. (November 2019)

• Record Type: Journal Article
• Authors: Triyono, S; Putra, RM; Waluyo, S; Amin, M
• Is Part Of: IOP conference series. Volume 355(2019)
• Publication Date: 2019-11
• Subjects: Earth sciences -- Periodicals; Environmental sciences -- Congresses; Environmental sciences -- Periodicals; 550.5
• DOI: 10.1088/1755-1315/355/1/012092
• Languages: English
• ISSNs: 1755-1307

Abstract

Abstract: This study aims to test three different storage tanks (mechanical cooler, Styrofoam box, and bucket) of nutrient solution to cultivate three Brassica vegetables (pak coi, mustard green, and kai lan) in a DFT system. Randomized Complete Block (RCB) used consisted of a single treatment with 3 levels (the three vegetables) and 3 blocks (the three containers). The parameters observed in this study included air (temperature and RH), nutrient solution (temperature, pH, EC, evapotranspiration), plant (height, number of leaves, plant weight, and ash content). Air temperature and relative humidity were recorded using a data logger with delay time of 15 minutes. Daily pH and EC of nutrient solution were measured by using a TDS and pH meter. Evaporation and plant height was measured by using a rule, number of leaves was counted, and the rest were measured gravimetrically at the harvest time. The results showed that temperatures of the nutrient solutions were minimum of 15°C to maximum of 23-25°C (stored in the mechanical cooler), minimum of 24°C to maximum of 33-35°C (stored in Styrofoam box), and minimum of 24°C to maximum of 35°C (stored in the bucket). The nutrient temperature in the cooler was practically lower than that in Styrofoam box and bare bucket. Crops cultivated with nutrient solution stored in the cooler were the best for some parameters observed, followed by the crops cultured with nutrient solution stored in Styrofoam, and the worst was crops cultured in the nutrient solution stored in the bucket. Shoot fresh weights of harvested vegetables were 148.18±73.42 g plant −1 from the cooler, 108.11±55.22 g plant −1 from the Styrofoam box and 85.07±48.56 g plant −1 from the bucket.