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Different Irrigation Rates Effect On The Yield And Quality Of Greenhouse Cultivated Platycodon Grandiflorum Crops Considering Transpiration, Jia Liu, Xuecan Li, Yuanyuan Sui, Haiye Yu

Turkish Journal of Agriculture and Forestry

Abstract: The consumption of agricultural water resources is enormous, and in the face of water scarcity, optimizing the utilization rate of water resources is urgent. As a common medicinal plant, the planting area of platycodon grandiflorus crops has increased. Therefore, in order to maximize the yield and quality of platycodon crops, different irrigation treatment methods are developed based on their evaporation capacity, and the impact of different irrigation amounts on platycodon crops is explored. Different irrigation amounts affect multiple indicators of the platycodon plant. The experimental results indicated that for the daily transpiration of the platycodon plant, 120% irrigation was …

Hop Cone Drying For The Small Grower: Temperature And Airflow Considerations, Stacy A. Adams, David M. Mabie, Michael F. Kocher, David Jones

Department of Agronomy and Horticulture: Faculty Publications

Small hop growers without nearby processors for cone stripping and drying must attempt to do so on their own farm. Challenges exist for self-built drying systems, including drying capacity, processing speed, airflow direction, and maintaining quality during drying. Research-based recommendations are given for optimal temperature, sizing of drying vessel, maximum cone depth, and influences associated with airflow on processing uniformity and cone quality are presented.

Evaluation Of 23 Pickling Cucumber Cultivars For Machine Harvest In Southwest Michigan In 2023, Ben Phillips, Jenny Schoonmaker

Midwest Vegetable Trial Reports

A pickling cucumber cultivar trial was planted at the Southwest Michigan Research and Extension Center (42.088261, -86.351980, Benton Harbor, Michigan). Bejo (BJ), Nunhems (NU), Rijk Zwaan (RZ), and US AgriSeed (UA) seed companies donated parthenocarpic (seedless) cultivars for mechanical once-over harvest. Overall trial quality was good despite a droughty start, though picking could have started sooner.

Evaluation Of 11 Broccoli Cultivars For Summer Harvest In Southwest Michigan In 2023, Ben Phillips, Leah Freeman

Midwest Vegetable Trial Reports

A broccoli cultivar trial was planted at the Southwest Michigan Research and Extension Center (42.081985, -86.354087, Benton Harbor, Michigan). Bejo (BJ), Clifton (CL), Sakata (SK), and Tozer (TZ) seed companies donated 11 broccoli cultivars for plastic-mulch bedded hand harvest. The trial quality was good for collecting data on stressed plants. A dry start and cabbage maggot attack reduced stand with replacement plants lagging behind, and heat around head formation created a high proportion of non-marketable heads.

Evaluation Of Five Cauliflower Cultivars For Summer Harvest In Southwest Michigan In 2023, Ben Phillips, Leah Freeman

Midwest Vegetable Trial Reports

A cauliflower cultivar trial was planted at the Southwest Michigan Research and Extension Center (42.081985, -86.354087, Benton Harbor, Michigan). Bejo (BJ), Clifton (CL), Sakata (SK), and Tozer (TZ) seed companies donated five cauliflower cultivars for plastic-mulch bedded hand harvest. The trial quality was good for collecting data on stressed plants. A dry start and cabbage maggot attack reduced stand with replacement plants lagging behind, and heat around head formation created a high proportion of non-marketable heads.

Evaluation Of Six Slicing Cucumber Cultivars In Southwest Michigan In 2023, Ben Phillips, Jenny Schoonmaker

Midwest Vegetable Trial Reports

A slicing cucumber cultivar trial was planted at the Southwest Michigan Research and Extension Center (42.081985, -86.354087, Benton Harbor, Michigan). Clifton (CL), Seedway (SW), Seminis (SM), and Syngenta (SY) seed companies donated five slicing cucumber cultivars for plastic-mulch bedded hand harvest. The trial quality was OK, with a dry start that created an uneven stand, and some deer browse.

Evaluation Of Crocus Sativus L. Quality Using Ftir Spectroscopy, Lina M. Alnaddaf, Mohamad Nabil Ksaier, Salim F. Bamsaoud

Hadhramout University Journal of Natural & Applied Sciences

Crocus sativus L. is one the important spices that gives food a distinctive color and taste as well as its medicinal value. Its quality can be estimated using different analysis methods. In This study we used FTIR spectroscopy to Evaluate Crocus sativus L. quality at MEDICO Lab 2023. FTIR Spectroscopy is a fast and reliable analytical method for quality saffron evaluation. The results of FTIR spectra indicated functional groups related to O-H, C=C, C=O, C-O, C(O)–O, C-H, C-H (cis-) and C-H (trans-). Also, our samples lacked the distinctive bands of the active substances of crocetin. Furthermore, …

2023 Standard-Sized Seedless Watermelon Cultivar Evaluation In Indiana, Wenjing Guan, Dennis Nowaskie

Midwest Vegetable Trial Reports

The annual watermelon cultivar evaluation trial is conducted at Southwest Purdue Agricultural Center (SWPAC), in Vincennes, Indiana. The trial evaluates yield, fruit quality, and overall plant performance of commercial watermelon cultivars and advanced breeding lines. The trial is financially supported by Purdue Extension and seed companies. The 2023 standard-sized triploid watermelon cultivar trial had 35 cultivars, including six with solid dark-green rind patterns, and one with a solid light-green rind pattern.

2023 Seeded Watermelon Cultivar Evaluation In Indiana, Wenjing Guan, Dennis Nowaskie

Midwest Vegetable Trial Reports

Watermelons grown in Indiana are primarily red flesh seedless, and a small portion of personal-sized red flesh seedless. Seeded watermelons are typically not grown in large acreages, but they may be used as pollenizer plants for growing seedless watermelons. The 2023 seeded watermelon cultivar trial included 15 seeded watermelon cultivars.

2023 Personal-Sized Seedless Watermelon Cultivar Evaluation In Indiana, Wenjing Guan, Dennis Nowaskie

Midwest Vegetable Trial Reports

Indiana ranks sixth in watermelon production in the U.S., following Florida, Georgia, Texas, California, and North Carolina in 2022. A total of 7,000 acres of watermelons were planted, with a production value of $71 million (USDA, 2023). Watermelons grown in Indiana are primarily red flesh seedless, and around 10% are personal-sized seedless watermelons (6-8 lbs).

Dry-Aged Beef Flavor Development, And The Effect Of High Levels Of Vitamin-E On Beef Color Stability, Nicolas Herrera

Department of Animal Science: Dissertations, Theses, and Student Research

Palatability and consumer purchasing are essential factors of fresh meat. To meet consumer expectations during purchasing and consumption, fresh beef must maintain desirable cherry-red color at retail and achieve desirable cooked flavor. Dry-aged beef popularity has grown, and identifying methods to ensure quality dry-aged meat is necessary to maintain demand. To understand dry-aged palatability, this dissertation addressed effects of moisture loss and aging time, fundamental factors of dry-aged beef, using bone-in and boneless strip loins. Study two investigated flavor development using cookery methods and internal temperatures in boneless and bone-in dry-aged beef. In study one, increased dry-aging time (creation effect) …

Effects Of Different Microwave Drying Conditions On Drying Characteristics And Quality Of Preserved Apricots, Zhao Hong-Xia, Wang Ying-Qiang, Ma Yu-He, Liu Ye-Rong, Wen Jian-Hua, Zhang Bian-Fei

Food and Machinery

Objective: This study aimed to improve the drying efficiency and product quality of preserved apricot. Methods: The preserved apricots were dried using the rotary microwave oven (RMD) and the microwave coupled with convection dryer (MCD). The effect of microwave power, microwave emission mode, cutting and material movement on drying characteristics, the scorching rate, color and sensory quality were investigated and compared with traditional hot air drying (HD). Results: Compared with 1 040 min (16 pieces) and 840 min (48 pieces) of HD, the drying time was significantly shortened by microwave drying, ranging from 40 to 400 min. The drying time …

Research Progress Of Concentrated Fruit Juice And Its Fermented Wine, Yin Zi-Ying, Guan Jun-Feng, Liu Jin-Long

Food and Machinery

This paper expounded the characteristics of concentrated fruit juice, and the advantages, disadvantages and optimization of common concentrated technologies, summarized the research status of fermented fruit wine with concentrated fruit juice as raw material, and looked forward to the research direction of fermented fruit wine with concentrated fruit juice as raw material.

Research Progress On The Effect Of Different Improvers On The Quality Of Frozen Dough, Xin Chen, Zhou Rui-Li, Gong Fang-Yuan

Food and Machinery

Frozen dough is widely used in the food industry. But there are several problems arising such as: the deterioration of dough and the reduction of fermentation activity properties during frozen storage. Frozen dough improvers are important way to solve these problems. Currently, the commonly used improvers are polysaccharides, emulsifiers, proteins and others. This paper summarizes the main problems and influencing factors in the application of frozen dough, and the mechanism and application of different improvers on the quality of frozen dough were reviewed. The paper also prospects the research and development trend of improvers.

Research Progress On Quality Evaluation System Of Fruit Fermented Wine, Yin Zi-Ying, Guan Jun-Feng, Zhao Jiang-Li, Liu Jin-Long, Zhao Guo-Qun

Food and Machinery

The evaluation indicators of fruit wine including sensory evaluation, physicochemical indicator, safety indicator, flavor composition and efficacy are summarized, and the impact of each index on fruit wine quality and research progress are also introduced. Moreover, the quality improvement and the relative quality evaluation system of the fruit wine is prospected.

Quality Changes In The Unwashed Silver Carp Surimi During The Immersion Frozen Storage, He Yu-Xi, Bo Ni, Wang Yu-De, Yu Jian, Liu Yong-Le, Wang Fa-Xiang

Food and Machinery

Objective: To evaluate the effect of immersion frozen storage （IFS） on quality of the unwashed silver carp surimi. Methods: The surimi samples were immersed into liquid coolant non-contacted and stored at (-20±2) ℃ for 60 days, and changes in the Ca²⁺-ATPase activity, carbonyl content, thiobarbituric acid value （TBA）, as well as the strength, water holding capacity and structure of surimi gel during frozen storage were analyzed, using the traditional frozen storage （TFS） as a control. Results: The results were showed that surimi in IFS group passed through the maximum ice crystal formation zone in 10 min, which was …

Changes In Quality Of Unsalted Sauerkraut During Fermentation And Storage, Chen Le-Le, Xu Di-Jing, Wu Jun-Kai, Wang Yi-Yi

Food and Machinery

Objective: This study aimed to investigate the quality changes during the fermentation of sauerkraut without salt and inoculated with lactic acid bacteria and during low-temperature storage. Methods: The basic physicochemical indexes and quality changes of sauerkraut during fermentation were analyzed. Results: The unsalted sauerkraut reached maturity at 5 d of fermentation and the pH, nitrite content, reducing sugar content and vitamin C content decreased significantly (P<0.05) during the fermentation process. This included a decrease in vitamin C of up to 88.62% and a significant increase in total and overall organic acid levels (P<0.05). At fermentation maturity, the nitrite content was extremely low at （0.23±0.10） mg/kg; The organic acids were mainly lactic, oxalic and acetic acids and succinic acid. Except for succinic acid, other organic acids and other organic acids, such as oxalic and citric acids, increased after fermentation, and the lactic acid content increased by 26.5 times. Conclusion: The fermentation process effectively improved the sour and umami taste of the sauerkraut without salt, and ensured the excellent sensory quality. The storage performance was good at 4 ℃, and the storage period was 60 days.

Quality Change Of Prawn During Low-Frequency Electric Field Ice Temperature Storage, Yu Ming, Xu Li-Juan, Chen Hai-Qing, Liang Zuan-Hao, Chen Shan-Shan, Liang Feng-Xue, Ao Fei-Fei

Food and Machinery

Objective: This study aimed to explore the feasibility of low-frequency electric field assisted controlled freezing-point storage (CFPS) technology improving the quality of shrimp. Methods: Low-frequency electric field was applied on the basis of controlled freezing-point storage (LFEF+CFPS) to preserve prawns, and the contents of malondialdehyde and salt soluble protein, as well as the changes of Ca²⁺-ATPase activity, pH value, shear force, color difference and protein molecular weight of prawns were monitored. Results: Compared with the conventional CFPS, the LFEF+CFPS had no significant effect on the content of malondialdehyde, salt-soluble protein, pH, shear force and color of prawn meat. …

Effects Of Different Organic Acid Impregnating Treatments On The Quality Of Freeze-Dried Apple Slices, Qian-Ju Wang, Ting-Cai Yan, Qiu-Ju Yan, Chun Hua, Feng Zhou, Hai-Ou Wang

Food and Machinery

The fresh-cut apple slices were impregnated with different concentrations (1%, 2%, 3% and 4%) of organic acid including citric acid, ascorbic acid, malic acid and acetic acid. The color, yield, rehydration, deformation rate, texture characteris-tics and microscopic pore structure of freeze-dried apple chips were used as indicators to analyze the effect of different acid immersion on the quality of vacuum freeze-dried apple chips. The results showed that the △E value of freeze-dried apple slices treated with citric acid, ascorbic acid and malic acid increased with the increase of acid concentration, with relatively small △E value treated with acetic acid, …

Advances In Research And Industrial Development Of Plant-Based Cereal Beverage, Ting-Yu Liu, Su-Mei Zhou, Li-Ya Liu, Cui-Ping Yi

Food and Machinery

In recent years, with the increase of consumer demand for plant-based, vegetarian and convenient food, the researches and development of beverage products from cereals, such as oats and rice et al. were also increased rapidly, different from their traditional use for staple food. In this study, the products and industrial development of plant-based cereal beverages at home and abroad were reviewed. The selection of raw materias, key technology, core problems affecting the product quality and the improvement of techniques during the process of plant-based cereal drinks were elaborated in detail. Finally, the future research and development of plant-based cereal beverages …

Research On Process Optimization And Quality Of Alkali Soaking And Steam Fixing For Golden Matcha Green Protection, Ying Lu, Yong-Sheng Tan, Mao-Jun Yao, Qian Yang, Wen Sun

Food and Machinery

In this study, golden tea was used as the raw material to optimize the green protection technology in the process of preparing golden matcha by the alkali soaking and steam fixing. Three significant influencing factors were obtained by Plackett-Burman design, including the alkali concentration, alkali soaking time and steam fixing time, and the process optimization was studied by the steepest ascent design and Box-Behnken design. The optimal conditions were as follows: The alkali concentration 0.15%, alkali soaking time 20 min, steam fixing time 92 s, solid-liquid ratio 1∶20 (g/mL), and the thickness of leaves 1 cm. Undercontrol of these conditions, …

Research On Process Optimization And Quality Of Intermittent Microwave-Hot Air Coupling Drying Peanut, Zheng-Zheng Ling, Guang-Yue Ren, Xu Duan, Lin-Lin Li, Li-Ping Ma, Tie-You Dong, Xin-Lin Li

Food and Machinery

In order to explore the optimal process parameters of intermittent microwave-hot air coupled peanut drying, the optimal process parameters of peanut intermittent microwave-hot air coupled drying were determined using the response surface optimization analysis method. The comprehensive score of peanut drying rate and drying energy efficiency as response values. The optimal conditions were as followed: hot air temperature 45 ℃, microwave intensity 1.25 W/g, microwave intermittent ratio 1.10. Under these conditions, it was verified that the peanut intermittent microwave-hot air coupling drying rate was 0.517 g/min, the energy efficiency was 0.433 MJ/g, the comprehensive drying score was 0.710, and the …

Optimization Of Fermentation Agent For Dry Mustard, Wen-Qing Li, Feng-Lian Luo, Quan Qing, Yi-Lin Jiang

Food and Machinery

The fermentation characteristics of Lactic acid bacteria strains like Leuconostoc mesenteroides, Lactobacillus plantarum and Pediococcus pentosaceus were researched respectively. According to the growth situation, acid-producing ability, salt resistance, temperature tolerance and adaptability to different pH value of strains, the Leuconostoc mesenteroides, Lactobacillus plantarum and Pediococcus pentosaceus were all could be used as mustard’s fermentation strains. In the mixed strains proportioning optimization experiment, the ferment effect of Leuconostoc mesenteroides∶Lactobacillus plantarum∶Pediococcus pentosaceus = 2∶3∶2 which was the best, the total acid content of the fermented product was 1.07%, the amino acid nitrogen content was 0.16%, the volatile ester content was 2.48 g/kg, …

Evaluation Of Chemical Control Options, Environmental Factors, And Management Practices Associated With Angular Leaf Spot (Pseudomonas Syringae Pv. Tabaci), Andrea Brooke Webb

Theses and Dissertations--Plant and Soil Sciences

Pseudomonas syringae pv. tabaci tox^- is the causal agent of angular leaf spot in dark tobacco. Since 2015, angular leaf spot has become the most significant foliar disease in dark tobacco production in Kentucky and Tennessee. Dark tobacco producers utilize one main tool, streptomycin sulfate, for the management of this bacterial disease. Resistance to streptomycin sulfate in P. syringae pv. tabaci isolates from dark tobacco fields in western Kentucky was first observed in 2015.

Field spray trials were developed to evaluate the efficacy of alternative active ingredients compared to the grower’s standard, streptomycin sulfate. Two separate field trials were …

Performance Analysis Of Two Typical Greenhouse Lettuce Production Systems: Commercial Hydroponic Production And Traditional Soil Cultivation, Lichun Wang, Songrui Ning, Wengang Zheng, Jingyu Guo, Youli Li, Yinkun Li, Xiaoli Chen, Alon Ben-Gal, Xiaoming Wei

Research outputs 2022 to 2026

Introduction: Due to the shortage of land and water resource, optimization of systems for production in commercial greenhouses is essential for sustainable vegetable supply. The performance of lettuce productivity and the economic benefit in greenhouses using a soil-based system (SBS) and a hydroponic production system (HPS) were compared in this study. Methods: Experiments were conducted in two identical greenhouses over two growth cycles (G1 and G2). Three treatments of irrigation volumes (S1, S2, and S3) were evaluated for SBS while three treatments of nutrient solution concentration (H1, H2, and H3) were evaluated for HPS; the optimal levels from each system …

Effects Of Typical Hot Processing On The Quality Of Chestnut, Zhou Kui, Li Ming-Juan, Zhang Ya-Yuan, Zhou Qing

Food and Machinery

Objective: This study aimed to explore the appropriate cooking method of chestnut. Methods: Nine kinds of thermal treatment on the quality of chestnut were compared. The thermal treatment included chestnut fruit (roasting, cooking without water under normal-pressure, cooking within water under normal-pressure, cooking without water under high-pressure, cooking within water under high-pressure) and chestnut kernel (cooking without water under normal-pressure, cooking within water under normal-pressure, cooking without water under high-pressure, cooking within water under high-pressure). Results: The content of starch and polyphenols in chestnut were decreased by the nine kinds of thermal treatment, while the amylose content …

Effects Of Drying Methods On The Quality And Microstructure Of Armillaria Luteo-Virens, Meng Di, Dang Bin, Zhang Jie, Jie Xiaoxia, Gasongchenglin

Food and Machinery

Objective:This study aimed to determine the most suitable drying method for Armillaria luteo-virens.Methods:The effects of solar drying, hot air drying, vacuum-freeze drying, vacuum drying and microwave-hot-air combined drying on the nutrition, functional components, color, rehydration ratio, shrinkage ratio, rehydration structure and microstructure of A. luteo-virens were compared.Results:The content of crude protein, crude polysaccharide and total flavonoids in vacuum-freeze drying group was the highest, and the content of total phenol was second highest and lower than the vacuum drying group. Its color difference was the smallest, with high rehydration ratio, and the shrinkage degree was …

Study On Mixing Design And Freezing Resistance Optimization Of Glutinous Rice Balls, Lu Yibei, Du Tongshen, Ma Junhua, Fan Jiong, Yang Hua, Yang Liuming

Food and Machinery

Objective:To improve the poor quality of glutinous rice balls during the freezing process. Methods:The appropriate addition amount of sweet potato starch and wheat starch was obtained through single factor experiment, and then the D-optimal mixture experiment was designed by using sweet potato starch, wheat starch and glutinous rice flour as raw materials to improve the sensory quality and texture characteristics of glutinous rice balls. On the basis of the mixture formula, the effect of deep-sea fish antifreeze protein addition on the frost resistance of glutinous rice balls was explored, and the optimal addition amount was obtained. Results:The …

Effects Of Guava Leaf Extract On The Quality And Antioxidant Capacity Of Sugar Free Bread, Liu Jinjin, Zhu Siming, Lu Huiling, Zheng Kaifan, Xu Jialu

Food and Machinery

Objective: In order to develop a sugar-free, antioxidant and low-cost bread. Methods: Guava leaf extract and neohesperidin dihydrochalcone were added as functional ingredients to the bread. The specific volume, texture, water retention and free radical scavenging capacity of bread were tested to analyze its quality and antioxidant capacity. Results: There was no obvious linear relationship between the additive amount of the guava leaf extract and the comprehensive quality of the bread, but the additive amount of guava extract was positively correlated with the total phenolic content, DPPH+ and hydroxyl radical scavenging of bread. When the additive amount …

2022 Seedless Pickling Cucumber Cultivar Trial, Ben Phillips, Jenny Schoonmaker

Midwest Vegetable Trial Reports

A pickling cucumber cultivar trial was planted at the Southwest Michigan Research and Extension Center (42.088261, -86.351980, Benton Harbor, Michigan). Bejo (BJ), Nunhems (NU), and Rijk Zwaan (RZ) seed companies donated parthenocarpic (seedless) cultivars for mechanical once-over harvest. Overall trial quality was marginal due to being the first trial on a new research farm with different equipment parameters, task procedures, and responsibilities. Factors affecting trial quality were logged for next year’s trial, and include machine planting, incorporating the entire nitrogen recommendation ahead of planting, and adjusting final plant population to 30 inch row spacings.