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My project (4)

Department of Agriculture Crop Production and Rural Environment

Department of Agriculture Crop Production and Rural Environment

  • Λογότυπο Εθαεε

Laboratory of Vegetable Production

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Laboratory of Vegetable Production

Director

Spyridon A. Petropoulos, Professor in Vegetable Production

Members

Sofia Simopoulou, Administrative staff

Christina Chaski, PhD student

Laboratory Vision

It serves educational and research needs in the field of horticultural crops, with an emphasis on the cultivation of vegetables in the field, under cover or in soilless media. Specifically, it covers the subjects of physiology, biology and productive behavior of horticultural crops.

Courses

Undergraduate courses

  1. Vegetable Production I

eclass: https://eclass.uth.gr/courses/AGR_U_161/

  1. Vegetable Production II

eclass: https://eclass.uth.gr/courses/AGR_U_162/

Research Interests

  • Propagation of vegetables (sexual and vegetative).
  • The biological characteristics and cultivation techniques of the main annual and perennial vegetables cultivated in the field and the greenhouse.
  • The physiology of the growth of various vegetable species.
  • The requirements of plants in climate, soil, water and nutrients.
  • The hydroponic cultivation of the main vegetable species.
  • The cultivation techniques in various types of vegetables.
  • The essential oils of aromatic vegetable plants.
  • The quality characteristics of vegetables (chemical composition, nutritional value, bioactivity), their importance and the methods of their assessment with conventional and modern methodology.
  • The post-harvest treatments and preservation of vegetables.
  • The evaluation of local landraces of vegetables.
  • The evaluation of edible native species with vegetable use.

Selected Publications

  1. Spyridon Petropoulos, Anestis Karkanis, Natalia Martins, Isabel C.F.R. Ferreira. 2016. Phytochemical composition and bioactive compounds of common purslane (Portulaca oleracea L.) as affected by crop management practices. Trends in Food Science and Technology 55: 1-10. http://dx.doi.org/10.1016/j.tifs.2016.06.010
  2. Spyridon A. Petropoulos, Anestis Karkanis, Natalia Martins, Isabel C.F.R. Ferreira. 2018. Edible halophytes of the Mediterranean basin: potential candidates for novel food products. Trends in Food Science and Technology 74, 69-84. https://doi.org/10.1016/j.tifs.2018.02.006
  3. Shirley L. Sampaio, Spyridon A. Petropoulos, Alexios Alexopoulos, Sandrina A. Heleno, Celestino-Santos Buelga, Lillian Barros, Isabel C.F.R. Ferreira. 2020. Potato peels as sources of functional compounds for the food industry: A review. Trends in Food Science and Technology 103: 118-129 https://doi.org/10.1016/j.tifs.2020.07.015
  4. Shirley L. Sampaio, João C.M. Barreira, Ângela Fernandes, Spyridon A. Petropoulos, Jasmina Glamočlija, Alexios Alexopoulos, Celestino Santos-Buelga, Isabel C.F.R. Ferreira, Lillian Barros. 2021. Potato biodiversity: A linear discriminant analysis on the nutritional and physicochemical composition of fifty genotypes. Food Chemistry 345: 128853. https://doi.org/10.1016/j.foodchem.2020.128853
  5. Maria G. Leichtweis, Adriana K. Molina, Maria Inês Dias, Ricardo C. Calhelha, Tânia C. S. P. Pires, Ourania Pavli, M. Beatriz P. P. Oliveira, Isabel C.F.R. Ferreira, Spyridon A. Petropoulos, Carla Pereira. 2025. Valorisation of Pumpkin By-Products: Chemical Composition and Bioactive Properties of Pumpkin Seeds, Peels, and Fibrous Strands from Different Local Landraces of Greece. Food Chemistry 475, 143306. https://doi.org/10.1016/j.foodchem.2025.143306

Selected Research Projects

  1. Valuefarm
  2. Pulping
  3. Biocrop
  • Λογότυπο Εθαεε
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