Applied Sciences

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19 pages, 5899 KiB

Open AccessArticle

Effect of Postharvest UVB Irradiation on the Fruit of cv. Dottato (Ficus carica L.)

by Cristiana Giordano, Carla Benelli, Cecilia Faraloni, Daniele Grifoni, Monica Anichini, Francesca Ieri, Laura Traversi, Deborah Beghè and Raffaella Petruccelli

Appl. Sci. 2023, 13(24), 13003; https://doi.org/10.3390/app132413003 - 05 Dec 2023

Viewed by 628

Abstract

Exposing fruits and vegetables to UVB radiation post-harvest is a technique used to modify secondary metabolites and prolong their shelf life. The aim of the present study was to evaluate the effects of UVB irradiation on the chemical and physical characteristics of fig [...] Read more.

Exposing fruits and vegetables to UVB radiation post-harvest is a technique used to modify secondary metabolites and prolong their shelf life. The aim of the present study was to evaluate the effects of UVB irradiation on the chemical and physical characteristics of fig cv. Dottato fruits. The UVB irradiation was 2.26 Wm⁻². Two exposure times were carried out: 10 and 60 min resulting in a UVB dose of 1.4 and 8.1 kJm⁻², respectively. In the control, the UVB was eliminated by a polyester film (control −UVB). After treatment, the fig fruits were stored and analyzed at different times until decay. Quality parameters (decay, weight loss, color, chlorophyll, and firmness) and physicochemical parameters (soluble solids content, pH parameters, and titratable acidity) were positively influenced by irradiation. Total and individual sugars increased gradually during the storage period in both the skin and the flesh, with glucose being higher after 10 days in the UVB treated samples. Total carotenoid content increased gradually during the storage period, with a marked increase in the +UVB fruit. The content of total and individual polyphenols was positively influenced by UVB treatment, with the UVB treated samples showing the highest values at both 7 and 10 days. The study showed an increase in by-products in both the skin and the flesh. This research confirms the effectiveness of UVB radiation in improving the nutritional qualities and shelf life of Ficus carica fruits. Full article

(This article belongs to the Special Issue Innovations in Agri-Food Plants)

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12 pages, 1656 KiB

Open AccessArticle

Irrigation Scheduling in Processing Tomato to Save Water: A Smart Approach Combining Plant and Soil Monitoring

by Federica Carucci, Anna Gagliardi, Marcella Michela Giuliani and Giuseppe Gatta

Appl. Sci. 2023, 13(13), 7625; https://doi.org/10.3390/app13137625 - 28 Jun 2023

Cited by 1 | Viewed by 966

Abstract

The gradual reduction of water reserves for irrigation has become a worldwide concern. To improve the irrigation of processing tomato, we conducted a study to evaluate a system that monitors both plant water status and soil moisture levels (PlaSoMan) compared to an evapotraspirometric [...] Read more.

The gradual reduction of water reserves for irrigation has become a worldwide concern. To improve the irrigation of processing tomato, we conducted a study to evaluate a system that monitors both plant water status and soil moisture levels (PlaSoMan) compared to an evapotraspirometric method (IrriMan) and an empirical farmer’s management (FarMan) in a two-year field trial. The results showed that PlaSoMan saved around 30% and 7.5% of water, with a yield loss of only 10% and 2.5% compared to FarMan and IrriMan, respectively. Thus, PlaSoMan showed satisfactory irrigation water use efficiency (IWUE) over the two years. Moreover, IrriMan and PlaSoMan had lower blue water requirement (BWR) values than FarMan. Finally, PlaSoMan reached the highest value of the yield quality indicator, which combined total yield and brix degree. Thus, the new system, which assesses both plant water status and soil moisture levels, appears to be associated with high-quality and water-friendly tomato production representing an efficient solution for areas with limited water resources. Full article

(This article belongs to the Special Issue Innovations in Agri-Food Plants)

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16 pages, 7812 KiB

Open AccessArticle

Experimental Tests in Production of Ready-to-Drink Primitive Wine with Different Modes of Circulation of the Fermenting Must

by Filippo Catalano, Roberto Romaniello, Michela Orsino, Claudio Perone, Biagio Bianchi and Ferruccio Giametta

Appl. Sci. 2023, 13(10), 5941; https://doi.org/10.3390/app13105941 - 11 May 2023

Cited by 1 | Viewed by 1210

Abstract

Energy efficiency is an increasingly important issue in the wine industry worldwide. The focus on quality in wine production has led to increased attention being paid to the product at all stages of processing. The interaction with mechanical components is considered one of [...] Read more.

Energy efficiency is an increasingly important issue in the wine industry worldwide. The focus on quality in wine production has led to increased attention being paid to the product at all stages of processing. The interaction with mechanical components is considered one of the possible critical points in the vinification process, and it becomes fundamental to optimize specific points in the wine production line using the best extraction technique. Therefore, in this work, experimental monitoring of two types of product circulation systems in fermentation was carried out in a winery in Puglia (Italy). In particular, the functional performance and energy consumption of two identical vinification lines were monitored, in which the only variables were two types of circulating systems for the fermenting must: pump-over and pneumatic cap breaking. During the trials, a homogeneous batch of Primitivo grapes was processed, hand-picked and taken to the winery within 1 h of harvesting, where a “ready-to-drink” wine production line was set up. A net quantity of 1000 hL of destemmed grapes was placed in two identical vertical steel tanks. Both wine tanks were monitored and equipped with an automated assembly system and a pneumatic marc breaker. Once both tanks were filled, a first break of the cap was carried out using a pneumatic system in one tank and an automatic pump-over in the other. For the grapes and type of wine studied, the pneumatic system showed better functional performance in terms of vinification speed and energy consumption; on the other hand, the pump-over system performed better in analytical terms. Finally, the results obtained highlight the need for further studies on equipment design to obtain significant benefits in terms of wine production costs while maintaining the quality standards required for “ready-to-drink” wines. Full article

(This article belongs to the Special Issue Innovations in Agri-Food Plants)

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21 pages, 1696 KiB

Open AccessArticle

Optimization of Process Variables for the Sustainable Extraction of Phenolic Compounds from Chicory and Fennel By-Products

by Antonietta Baiano, Roberto Romaniello, Ferruccio Giametta and Anna Fiore

Appl. Sci. 2023, 13(7), 4191; https://doi.org/10.3390/app13074191 - 25 Mar 2023

Cited by 4 | Viewed by 1144

Abstract

The production of minimally processed vegetables generates large amounts of by-products whose concentrations in bioactive compounds is comparable to those of the edible part. The aim of this work was the optimization of sustainable processes for the extraction of phenolic compounds from chicory [...] Read more.

The production of minimally processed vegetables generates large amounts of by-products whose concentrations in bioactive compounds is comparable to those of the edible part. The aim of this work was the optimization of sustainable processes for the extraction of phenolic compounds from chicory and fennel by-products using water as solvent. The results were compared with those obtained through a conventional extraction performed with a 70% ethanol aqueous solution as extraction solvent. The ultrasound-assisted extraction (UAE) and microwave-assisted extractions (MAE) were established by developing two Box–Behnken designs, respectively, a four-factor, three-level design and a three-factor, three-level design. A quadratic polynomial model was useful in optimizing both the ultrasonic (R² 0.8473 for chicory and R² 0.9208 for fennel) and microwave (R² 0.9145 for chicory and R² 0.7836 for fennel) extraction of bioactive compounds as well as the antioxidant activity of extract (R² 0.8638 for chicory and R² 0.9238 for fennel treated with ultrasounds; R² 0.9796 for chicory and R² 0.7486 for fennel submitted to MAE). The UAE conditions able to maximize the total phenolic concentrations were: 10 g/100 mL, 55 °C, t: 60 min, 72 W for chicory (9.07 mg gallic acid/g dm) and 15 g/100 mL, 45 °C, t: 40 min, 120 W for fennel (6.64 mg gallic acid/g dm). Concerning MAE, the highest phenolic concentrations were obtained applying 7.5 g/100 mL; 2 min; 350 W for chicory (8.23 mg gallic acid/g dm); 7.5 g/100 mL; 3 min; 160 W for fennel (6.73 mg gallic acid/g dm). Compared to conventional solvent extraction, UAE and MAE allowed the obtainment of (a) chicory extracts richer in phenolic compounds (+48% and +34%, respectively), in less time (4-fold and 90-fold reduction, respectively) and (b) fennel, extracts with slightly lower amount of phenolics (−11.7% and −10.5%, respectively) but halving the extraction time (UAE) or reducing it to 60-fold (MAE). Full article

(This article belongs to the Special Issue Innovations in Agri-Food Plants)

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20 pages, 3898 KiB

Open AccessArticle

Influence of Organic Fertilization and Soil Tillage on the Yield and Quality of Cold-Pressed Camelina [Camelina sativa (L.) Crantz] Seed Cake: An Alternative Feed Ingredient

by Foteini Angelopoulou, Ioannis Roussis, Ioanna Kakabouki, Antonios Mavroeidis, Vassilios Triantafyllidis, Dimitrios Beslemes, Chariklia Kosma, Panteleimon Stavropoulos, Eleni Tsiplakou and Dimitrios Bilalis

Appl. Sci. 2023, 13(6), 3759; https://doi.org/10.3390/app13063759 - 15 Mar 2023

Cited by 1 | Viewed by 1485

Abstract

Camelina [Camelina sativa (L.) Crantz] oilseed cake has been identified as an alternative protein feedstuff and as a valuable feed resource. Moreover, over the last decades, there has been an increased interest in the organic production of feed supplements. A 2-year field [...] Read more.

Camelina [Camelina sativa (L.) Crantz] oilseed cake has been identified as an alternative protein feedstuff and as a valuable feed resource. Moreover, over the last decades, there has been an increased interest in the organic production of feed supplements. A 2-year field experiment was conducted in a split-plot design with three replications, two main plots (conventional tillage: moldboard ploughing at 25 cm followed by rotary hoeing at 10–15 cm, and minimum tillage: chiseling at 25 cm depth followed by rotary hoeing at 10–15 cm), and three sub-plots (organic fertilization type: untreated, vermicompost, and compost) to evaluate the fertilization and tillage system effect on the yield and quality of cold-pressed camelina seed cake. Seed yield and cake yield were only affected by organic fertilization, with the highest values observed in the compost treatment. Crude protein was influenced by both factors examined, and the greatest content was found under conventional tillage and compost application. As for the fatty acid composition of oilseed cake, this can be characterized as a major source of polyunsaturated fatty acids (~52% of total FAs), particularly linoleic acid and α-linolenic acid, which were only affected by fertilization, with the highest values found after compost application. To conclude, the cold-pressed cake from camelina seed cultivated under compost fertilization and conventional tillage appears to be an effective alternative to conventionally used protein feed ingredients. Full article

(This article belongs to the Special Issue Innovations in Agri-Food Plants)

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14 pages, 3409 KiB

Open AccessArticle

Experimental Research on Unit Operation for Fruit Crops’ Bones Calibration

by Larysa Bondarenko, Serhii Halko, Oleksandr Matsulevych, Illia Tetervak, Oleksandr Vershkov, Oleksandr Miroshnyk, Vitalii Nitsenko and Valerii Havrysh

Appl. Sci. 2023, 13(1), 21; https://doi.org/10.3390/app13010021 - 20 Dec 2022

Viewed by 1425

Abstract

The article presents the results of the implementation of the mathematical planning of the experiment to determine the optimal parameters of the calibration process of cherry, sweet cherry, cherry plum, apricot and almond seeds. The essence of this process is the separation of [...] Read more.

The article presents the results of the implementation of the mathematical planning of the experiment to determine the optimal parameters of the calibration process of cherry, sweet cherry, cherry plum, apricot and almond seeds. The essence of this process is the separation of seeds (bones) of fruit crops into fractions homogenous in size in order to highlight the middle fraction, which is about 80% of the total number of bones. The bones of the middle fraction are of the highest quality and are most suitable for sowing. The shape of the bones was evaluated by three parameters: length, width, and height. Calibration was performed according to the width of the bone. To carry out experimental studies, a calibration device was developed, the working body of which is the sieve part. Ball cleaners were used to prevent clogging of the perforated sieve. A mathematical theory of experimental planning was used. The criterion of optimization for all fruit crops was taken as an indicator of the quality of bone division into homogeneous fractions. The functional dependence of this indicator on the frequency and amplitude of oscillations of the grating part of the calibration unit, as well as on the angle of inclination of the sieves, was investigated. To implement the experimental data, we used a rotatable Boks plan of the second order. Regression models of the cherry, sweet cherry, cherry plum, apricot, and almond calibration process were obtained. Adequacy of the models was assessed by Fisher’s criterion. As a result, the optimal operating parameters of the installation were determined. This ensures the qualitative separation of the bones of fruit crops into homogeneous fractions with a mass deviation of up to 7%. An assessment of the quality of work of ball sieve cleaners was carried out. To do this, we used the coefficient of efficiency of the live cross-section. With the optimal parameters of the installation, the value of this coefficient of the unit for all fruit crops is within 0.87 to 0.95. This indicates that the calibration process is of high quality. Full article

(This article belongs to the Special Issue Innovations in Agri-Food Plants)

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12 pages, 523 KiB

Open AccessArticle

A Low-Temperature and Low-Pressure Distillation Plant for Dairy Wastewater

by Giuseppe Altieri, Vincenzo De Luca, Francesco Genovese, Attilio Matera, Luciano Scarano and Giovanni Carlo Di Renzo

Appl. Sci. 2022, 12(22), 11465; https://doi.org/10.3390/app122211465 - 11 Nov 2022

Viewed by 1161

Abstract

The paper investigates an alternative treatment plant for the typical wastewater effluent of a cheese-making industry, mainly composed of acid or sweet whey mixed with washing-water. Two variable parameters have been considered during the tests: four treatment temperatures (39, 46, 53 and 60 [...] Read more.

The paper investigates an alternative treatment plant for the typical wastewater effluent of a cheese-making industry, mainly composed of acid or sweet whey mixed with washing-water. Two variable parameters have been considered during the tests: four treatment temperatures (39, 46, 53 and 60 °C) and three solid content values (30%, 50% and 70%) of the concentrated product. The minimum and maximum values of the removal efficiency (pollutant amount into concentrate related to raw whey) range from 94.6% to 97.7% for conductivity, from 98.3% to 99.5% for BOD5, from 98.7% to 99.6% for COD and from 98.2% to 99.3% for Total Nitrogen. The plant capacity ranges from about 2 L/h (at 39 °C) to 6 L/h (at 60 °C) of processed whey. On the basis of the experimental findings, the proposed purification technology has demonstrated its suitability both to purify the effluent wastewater and to recover high-quality products (e.g., whey protein concentrate, lactose), thanks to its low thermal damage on the treated product and to its relatively low energy consumption from 0.4 kWh/L (at 60 °C) to 1.0 kWh/L (at 39 °C) of processed whey, with a Coefficient of Performance from approximately 0.6 up to 1.5. Full article

(This article belongs to the Special Issue Innovations in Agri-Food Plants)

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15 pages, 2742 KiB

Open AccessArticle

Setting Temperature and Humidity with a Misting System in a Pilot Greenhouse at Cisauk-Tangerang, Indonesia

by Rudy Eduard, Wegie Ruslan, Isdaryanto Iskandar and Djoko Setyanto

Appl. Sci. 2022, 12(18), 9192; https://doi.org/10.3390/app12189192 - 14 Sep 2022

Viewed by 3561

Abstract

A modern agricultural method of cultivating mustard greens and watercress with a hydroponic system in a pilot greenhouse has been implemented by a group of farmers in Cisauk-Tangerang, Banten, Indonesia. The characteristic tropical climate south of the equator causes high temperatures and humidity [...] Read more.

A modern agricultural method of cultivating mustard greens and watercress with a hydroponic system in a pilot greenhouse has been implemented by a group of farmers in Cisauk-Tangerang, Banten, Indonesia. The characteristic tropical climate south of the equator causes high temperatures and humidity in the greenhouse. This study aims to control the temperature and humidity in the greenhouse using the misting method so that the temperature and humidity are not more than 33 °C and 85%, respectively. A misting system designed by the main equipment consists of a water flow control pump, temperature and humidity sensors, water mist spray nozzles, and water flow settings for intermittent drizzle for five minutes ON and ten minutes OFF using the internet of things module program. In addition to setting the water discharge intermittently, another limitation for the pump to be OFF is a minimum temperature benchmark of 28 °C and a maximum humidity of 85%. The temperature does not exceed 33 °C, and the humidity setting of 85% is obtained by adjusting the mass flow of water during the day according to the time sequence from 7 a.m. to 5 p.m.: 7 a.m. to 8 a.m. using 50 L/h, 8 a.m. to 10 a.m. using 60 L/h, 10 a.m. to 11 a.m. using 100 L/h, 11 a.m. to 1 p.m. using 120 L/h, 1 p.m. to 2 p.m. using 80 L/h, 2 p.m. to 3 p.m. using 60 L/h, and 3 p.m. and after using 0 L/h or the misting system is turned off. Full article

(This article belongs to the Special Issue Innovations in Agri-Food Plants)

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