Overview of The Lab

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The Extension Vegetable lab develops and delivers information which is useful to a diverse audience, including Ohio vegetable growers, consumers, and other scientists. To select the topics of our research, we consult with many people (including growers, scientists, industry professionals, and others) and published reports describing issues important to agriculture and the environment in Ohio and elsewhere. We are actively trying to improve the profitability of vegetable production through identifying alternative crops (increasing diversification), varieties adapted to Ohio growing conditions, and management techniques that enhance specific aspects of crop quality (e.g., flavor and nutritional value). We also work with plant pathologists, weed scientists, and entomologists  to develop integrated management strategies calling for less pesticide use. We bring a multifaceted but cohesive approach to raising industry profitability.

 

We have completed studies of genetic and environmental influences on cabbage, green onion, lettuce, potato, radish, sweet corn, and tomato crop development, quality, morphology, and nutritional value. Our studies are conducted in the field, greenhouse, and growth chambers and at locations throughout Ohio. By working with growers, members of the vegetable seed trade, vegetable processing companies, and University colleagues, we can, identify planting dates and varieties which tend to result in the best quality produce for growers and consumers. With focused and collaborative study we aim to better understand how genetic and environmental factors may be manipulated in vegetable production for grower, consumer, and environmental benefit.

 

Extending research-based information to the agricultural, research, and general communities is a major part of what we do in the Extension Vegetable lab. The information we develop is published in bulletins, annual reports, and production guides. It is also presented during small group meetings, field days, workshops, and conferences. It is also available in slide sets and other pages found at this website.

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