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  4. Aquaculture of Caulerpa lentillifera (sea grapes, Chlorophyta): Nutritional value, co-cultivation potential and post-harvest procedures of a sea vegetable
 
Zitierlink DOI
10.26092/elib/2644

Aquaculture of Caulerpa lentillifera (sea grapes, Chlorophyta): Nutritional value, co-cultivation potential and post-harvest procedures of a sea vegetable

Veröffentlichungsdatum
2023-09-26
Autoren
Stuthmann, Lara Elisabeth  
Betreuer
Kunzmann, Andreas  
Gutachter
Lang, Imke  
Paul, Nicolas  
Zusammenfassung
The global food production is facing challenges due to the natural boundaries of agriculture and crises like climate change. The cultivation of edible seaweeds, known as sea vegetables, is discussed as part of a solution to provide healthy, sustainably produced diets for the people. The green, edible macroalga Caulerpa lentillifera (sea grapes, green caviar) is valued due to its special texture and the nutritional value. The present thesis investigated the ecophysiology and biochemical composition of C. lentillifera along its production cycle at the sea grape farm VIJA in Van Phong Bay, Viet Nam in order to identify approaches that could improve the quantity and quality of the harvest, as well as the resource-efficiency of the production. Light management and co-cultivation were highlighted as an important tool for farmers during the cultivation and post-harvest of sea grapes, but also as a way to manipulate the nutritional value of the seaweed.
Schlagwörter
Aquaculture

; 

Green Caviar

; 

Seaweed

; 

Viet Nam
Institution
Universität Bremen  
Fachbereich
Fachbereich 02: Biologie/Chemie (FB 02)  
Dokumenttyp
Dissertation
Lizenz
https://creativecommons.org/licenses/by/4.0/
Sprache
Englisch
Dateien
Lade...
Vorschaubild
Name

Stuthmann_Doktorarbeit.pdf

Size

150.23 MB

Format

Adobe PDF

Checksum

(MD5):596535363759447ace06a0d1c6a5f4fa

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