Survival and Productivity of Culinary Herb Species in a Nutrient Film Technique-type Aquaponic System with Nile Tilapia

Abstract

Aquaponics is an evolving technology for producing plants and fish (or other aquatic organisms) in an integrated water recirculating system. However, the survival and productivity of terrestrial plants in aquaponic systems have not been evaluated for most plant species. The present study aimed to analyze the survival rate, growth, and biomass production of eight culinary herbs, commonly used in Guatemala, in a Nutrient Film Technique-type (NFT) aquaponic system with Nile tilapia (Oreochromis niloticus). The investigated herbs included coriander (Coriandrum sativum), parsley (Petroselinum crispum), peppermint (Mentha spicata), thyme (Thymus vulgaris), samat (Eryngium foetidum), oregano (Plectranthus amboinicus), dill (Anethum graveolens), and basil (Ocimum basilicum). A total of 50 individuals of each herb species and 150 juvenile Nile tilapias were distributed in 5 aquaponic modules. The survival rate, growth, and biomass production were measured for herbs and tilapias. All the herb species survived against the NFT aquaponic conditions. The findings indicated that the herb survival was species-dependent and ranged 42-98%. There was a significant effect of the herb species both on height and biomass gains. Post hoc comparison showed interspecific differential abilities to grow biomass in NFT aquaponics conditions. Among the investigated herbs, M. spicata and O. basilicum were the most productive species. Refinement in the selection of initial plants and aquaponic management could improve plant performance.