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The term controlled-environment agriculture (CEA) was first introduced in the 1960s and refers to an intensive approach for controlling plant growth and development by capitalizing on advanced horticultural techniques and innovations in technology

Poster Session 11—Controlled Environments 18 July 2005, 1:15–2:00 p.m. Poster Hall–Ballroom E/F

121 ORAL SESSION (Abstr. 613-620) CROSS-COMMODITY GROWTH CHAMBERS AND CONTROLLED ENVIRONMENTS

142 ORAL SESSION 41 (Abstr. 662–667) Controlled Environments–Vegetables

Organic vegetable production under glass or in other protected environments, hereto referred as controlled-environment agriculture (CEA) is growing, according to the 2014 census of organic agriculture reported by the U.S. Department of Agriculture

organized by the ASHS Herbs, Spices, and Medicinal Plants and Controlled Environments Working Groups held at the ASHS Annual Conference Las vegas, Nevada 21 July 2005

Controlled environment agriculture, including greenhouses and indoor production facilities, is becoming an increasingly important part of the global food system. Totally enclosed, indoor vegetable growing facilities were developed in Japan beginning

environment ( Poorter et al., 2012 ; Schwarz et al., 2014 ). Here, we describe practical approaches developed over two decades of growing onions in controlled environmental conditions for physiological and genetic studies. Reproducibility of Onion Research

Abbreviations: CEGR, controlled-environment growth room; HI, high irradiance levels; LAR; leaf area ratio; LI, low irradianee levels; MHI, medium-high irradiance levels; MLI, medium-low irradiance levels; MRGR, mean relative growth rate; NAR, net

depending on outdoor humidity and temperature, energy costs, supplemental carbon dioxide (CO 2 ) use, and the willingness to introduce outside pests to indoor facilities ( Gomez et al., 2019 ). However, the greater ability to control the growing environment