Abstract
Vegetables cultured in plant factories are tasty and valuable vegetables that differ from those grown outdoors. Lettuce grown in plant factories is often characterized as fresher, softer, and having a smooth taste, so it is especially good for elderly people and children. Safety is also an extremely important factor in determining the value of vegetables. Generally, the amount of viable bacteria in plant factory vegetables is very low, about 1/100 to 1/1000 of the amount in vegetables grown outdoors. However, there are technical issues in plant factories. Tip-burn and leaf deformation are common problems when using LEDs as a light source. As plant factories become larger, another important task is to make uniform internal atmospheric parameters such as temperature, humidity, and air flow of the factory. In addition, technology to enhance taste and safety is required to increase the value of vegetables to customers. Establishing healthy growing conditions, low-cost control of the environment, and enhanced taste and safety are objectives of R&D to further increase the value of plant factory vegetables.
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