Assessing the effect of Lake Erie dredged sediment on soil properties and specialty crops development

To maintain harbour navigability, significant quantities of sediments are annually dredged and disposed of in the vicinities of Lake Erie. This study aimed to assess the impact of Lake Erie sediment on the productivity of tomatoes, lettuce, and carrots. Using a greenhouse setting, this experiment evaluates different sediment‐farm soil ratios: 100% farm soil (Farm Soil), 100% lake sediment (Sediment), and a blend of 10% dredge sediment and 90% farm soil (Mixture). We evaluated the chemical and physical composition of the treatments and the development of the roots, leaves, and fruit production for each crop. Additionally, Total Organic Carbon (TOC), Total Nitrogen (TN), and Total Phosphorus (TP) were assessed post‐harvest for each crop's roots, leaves, and fruit biomass. The Sediment treatment showed higher pH, Cation Exchange Capacity (CEC), Calcium, and TOC but lower magnesium, phosphate, and potassium compared to Farm Soil. The Sediment and Mixture treatments exhibited higher root and leaf dry weights for lettuce compared to Farm Soil, with the Sediment treatment showing the longest roots. Sediment and Mixture treatments in carrots led to greater root weight and length. Tomatoes submitted to the Sediment treatment excelled in all variables except stem diameter. Lettuce and carrot biomass analysis revealed no statistical differences in TOC and TN among the treatments. Tomato biomass analysis showed no differences among the three treatments. The use of Lake Erie dredged sediment led to increased crop biomass in the greenhouse production of tomatoes, carrots, and lettuce.