Background : Aquaponics – the integration of hydroponics (water-grown produce) with a recirculating aquaculture system – is a sustainable alternative to current food production practices. A better understanding of the impact of aquaponics on produce quality is essential for the success of this novel production method. The goal of this study was to compare the composition, safety (pathogen presence), and sensory profiles of tomatoes grown in an aquaponics system with soil-grown counterparts.
Methods: Two tomato varieties (E arly G irl, a slicing tomato; and S ugar R ush H ybrid, a bite-size tomato) were grown in soil and in an aquaponic system in the same greenhouse. The aquaponic system consisted of three tanks (two tanks of yellow perch (Perca flavascens) followed by one tank of calico crayfish (Orconectes immunis) , which evenly fed water to the tomato raceway. Tomatoes were picked at peak ripeness and analyzed for firmness, skin strength, color, moisture content, titratable acidity, brix, total phenolics, and antioxidant capacity. Semi-trained panelists evaluated samples for aroma, taste, flavor, and texture attributes. One hundred bacterial strains from both soil- and aquaponics-derived environments were isolated and identified. In addition , the presence of E. coli was also determined. [choose one of these]
Results : Aquaponic tomatoes were heavier, had a stronger skin, were lighter and more yellow in color, and had a lower brix. Common water and soil bacteria were identified in the two different environments, and E. coli analysis revealed no differences in pathogen load between the two growing conditions. However, sensory profiling revealed possible differences in the Early G irl variety, with aquaponic tomatoes being rated as more savory and less sweet and fruity. Successful growth of a complex crop, such as tomatoes, in an aquaponic system may require diligent micronutrient monitoring and adjustment.