Germany: New experiments with Valoya LEDs at Geisenheim Campus

At Geisenheim Campus in Germany, Geisenheim University and Hesse Department of Agriculture Affairs (LLH) – Horticultural Centre Geisenheim focus on viticulture, enology, wine technology, beverage technology and horticulture. Aim is to unite ecology and economy, through focusing research on innovative products and technologies, aiming to optimize product quality and preserve resources. Research and consulting services serve to support small and medium-sized enterprises.

At the LLH experimental station a new set of experiments has just started with supplemental light (varying kinds of high-pressure sodium, plasma and LED lights) and different types of plants and growing conditions.


Left: Basil and parsley in the greenhouse under Valoya B-series lights.
Right: Micropropagated Riesling plants under Valoya L-series lights.

Greenhouse grown herbs (basil, parsley, dill, coriander, oregano, tarragon) production time, quality and shelf life will be investigated, also energy consumption will be monitored.

Later on this year a set of experiments with bedding and foliage plants (e.g. Petunia, Nemesia, Lantana, Calathea) will monitor e.g. days to flower, production of leaves (in particular leaves of Calathea are used in flower bouquets) and energy consumption. These experiments with herbs, bedding and foliage plants are under supervision of Wolfgang Schorn and Michael Kloss.


Micropropagated Riesling plants under Valoya L-series lights.

Besides horticulture, the institutes of Geisenheim University situated in the Rheingau region are well experienced in viticulture and enology. One of the questions is how climate change is affecting viticulture and how these changes will influence areas most important variety, Riesling. To maintain the desired characteristics of this grape in the future, research is done through all the steps from tissue culture, adaptation of in vitro plants to ex vitro conditions, grafting and nursery experiments all the way to the end product, the wine itself. These experiments are under supervision of Dr. Elvira Bleser and Dr. Susanne Tittman.

Valoya, Geisenheim University and Hesse Department of Agriculture Affairs – Horticultural Centre Geisenheim have been collaborating for a while already. For more information of the experiments done last season, please see the pdf about flowers and about basil and parsley (in English), and take a look at the complete report (in German).

For more information:
Valoya
Lars Aikala
+538 40 546 6639
www.valoya.com

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