Development and Yield of Vegetables Cultivated on Substrate Heated by Geothermal Waters Part I: Bell Pepper, Slicing Cucumber, Tomato

Cz Rosik-Dulewska, Mariusz Grzegorz Grabda

Research output: Contribution to journalArticle

6 Citations (Scopus)

Abstract

Polyethylene pipes were buried in the soil at a depth of 0.4 m and spaced at 0.5 and 0.25 m apart in covered tunnels. Geothermal waters with temperatures between 30–45°C, from the final phase of a process that utilized geothermal energy, were pumped through the pipes. The impact of heating by geothermal energy, and the spacing of the heating grid on the growth, development, and productivity of bell pepper, slicing cucumber and tomato was investigated. Acceleration in time to harvest and an increase in yield of vegetables were observed. Heating the tunnels caused yields to be significantly higher than in the unheated tunnels. The 0.25 m spacing of the heating grid sometimes contributed to lowered cucumber and pepper yield, while tomato yield was increased.

Original languageEnglish
Pages (from-to)133-144
Number of pages12
JournalJournal of Vegetable Crop Production
Volume8
Issue number1
DOIs
Publication statusPublished - 2002 Oct 8
Externally publishedYes

Fingerprint

vegetable yield
Cucumis sativus
Capsicum
slicing
sweet peppers
Lycopersicon esculentum
Vegetables
Geothermal Energy
Heating
cucumbers
geothermal energy
tomatoes
heat
Water
pipes
spatial distribution
buried soils
Polyethylene
Growth and Development
pepper

Keywords

  • Geothermal waters
  • Soil heating
  • Vegetable
  • Yield

ASJC Scopus subject areas

  • Agronomy and Crop Science
  • Agricultural and Biological Sciences(all)
  • Plant Science

Cite this

Development and Yield of Vegetables Cultivated on Substrate Heated by Geothermal Waters Part I : Bell Pepper, Slicing Cucumber, Tomato. / Rosik-Dulewska, Cz; Grabda, Mariusz Grzegorz.

In: Journal of Vegetable Crop Production, Vol. 8, No. 1, 08.10.2002, p. 133-144.

Research output: Contribution to journalArticle

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