Vegetable and ornamental crops require high input demand to adequately support their standard commercial quality and yield. For these crops, a very high level of agronomic use efficiency of many productive factors can be achieved in soilless culture. For example, the benefits derived from the adoption of soilless closed loops for the recirculation of the nutrient solution are well known as a benchmark of excellence for nutrient and water use efficiency. The challenges that we now face are as follows: (i) making soilless systems more inclusive of sustainable and eco-friendly growing substrates, possibly available at a local level; (ii) replacing chemicals with more sustainable products (e.g., organic active compounds) as much as possible for plant nutrition and protection. These goals can be addressed by following different approaches, but the adoption of peat-free organic substrates may play a central role. This work investigates four organic materials, i.e., biochar, coir, green compost, and wood fibers, to assess their role in plant nutrition and protection when used as components for the preparation of growing media in the soilless cultivation of containerized crops. In further detail, the work highlights how these materials may support normal agronomic practices.

Beans are important dietary components with versatile health benefits. We analysed the extracts of twelve ecotypes of Phaseolus vulgaris in order to determine their phenolic profiles, antioxidant activity, and the in vitro antiproliferative activity. Ultra‐performance liquid chromatography with diode array detector (UPLC‐DAD) admitted us to detect and quantify some known polyphenols, such as gallic acid, chlorogenic acid, epicatechin, myricetin, formononetin, caffeic acid, and kaempferol. The antioxidant activity (AA) ranged from 1.568 ± 0.041 to 66.572 ± 3.197 mg necessary to inhibit the activity of the 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) radical by 50% (EC₅₀). The extracts, except those obtained from the nonpigmented samples, were capable of inhibiting the proliferation of the human epithelial colorectal adenocarcinoma (Caco‐2) cells, human breast cancer cells MCF‐7, and A549 NSCLC cell line. Cultivars differed in composition and concentration of polyphenols including anthocyanins; cooking affected the antioxidant activity only marginally. Qualitative and quantitative differences in phenolic composition between the groups of beans influenced the biological activities; on the other hand, we did not find significant differences on the biological activities within the same variety, before and after cooking.