2019, Tsoulias, Nikos, Paraforos, Dimitrios S., Fountas, Spyros, Zude-Sasse, Manuela

Data of canopy morphology are crucial for cultivation tasks within orchards. In this study, a 2D light detection and range (LiDAR) laser scanner system was mounted on a tractor, tested on a box with known dimensions (1.81 m × 0.6 m × 0.6 m), and applied in an apple orchard to obtain the 3D structural parameters of the trees (n = 224). The analysis of a metal box which considered the height of four sides resulted in a mean absolute error (MAE) of 8.18 mm with a bias (MBE) of 2.75 mm, representing a root mean square error (RMSE) of 1.63% due to gaps in the point cloud and increased incident angle with enhanced distance between laser aperture and the object. A methodology based on a bivariate point density histogram is proposed to estimate the stem position of each tree. The cylindrical boundary was projected around the estimated stem positions to segment each individual tree. Subsequently, height, stem diameter, and volume of the segmented tree point clouds were estimated and compared with manual measurements. The estimated stem position of each tree was defined using a real time kinematic global navigation satellite system, (RTK-GNSS) resulting in an MAE and MBE of 33.7 mm and 36.5 mm, respectively. The coefficient of determination (R2) considering manual measurements and estimated data from the segmented point clouds appeared high with, respectively, R2 and RMSE of 0.87 and 5.71% for height, 0.88 and 2.23% for stem diameter, as well as 0.77 and 4.64% for canopy volume. Since a certain error for the height and volume measured manually can be assumed, the LiDAR approach provides an alternative to manual readings with the advantage of getting tree individual data of the entire orchard.

2020, Borremans, An, Bußler, Sara, Tchewonpi Sagu, Sorel, Rawel, Harshadrai, Schlüter, Oliver K., Leen, Van Campenhout

The aim of this study was to determine the effect of blanching followed by fermentation of mealworms (Tenebrio molitor) with commercial meat starter cultures on the functional properties of powders produced from the larvae. Full fat and defatted powder samples were prepared from non-fermented and fermented mealworm pastes. Then the crude protein, crude fat, and dry matter contents, pH, bulk density, colour, water and oil binding capacity, foaming capacity and stability, emulsion capacity and stability, protein solubility, quantity of free amino groups, and protein composition of the powders were evaluated. Regardless of the starter culture used, the blanching plus fermentation process reduced the crude and soluble protein contents of the full fat powders and in general impaired their water and oil binding, foaming, and emulsifying properties. Defatting of the powders improved most functional properties studied. The o-phthaldialdehyde assay revealed that the amount of free amino groups was higher in the fermented powders while sodium dodecyl sulfate polyacrylamide gel electrophoresis demonstrated that the soluble proteins of the fermented powders were composed of molecules of lower molecular mass compared to non-fermented powders. As molecular sizes of the soluble proteins decreased, it was clear that the protein structure was also modified by the fermentation process, which in turn led to changes in functional properties. In general, it was concluded that fermentation of mealworms with blanching as a pre-treatment does not contribute to the functional properties studied in this work. Nevertheless, the results confirmed that the properties of non-fermented powders are comparable to other food protein sources. © 2020 by the authors.

2020, Vogel, Sebastian, Bönecke, Eric, Kling, Charlotte, Kramer, Eckart, Lück, Katrin, Nagel, Anne, Philipp, Golo, Rühlmann, Jörg, Schröter, Ingmar, Gebbers, Robin

Despite being a natural soil-forming process, soil acidification is a major agronomic challenge under humid climate conditions, as soil acidity influences several yield-relevant soil properties. It can be counterbalanced by the regular application of agricultural lime to maintain or re-establish soil fertility and to optimize plant growth and yield. To avoid underdose as well as overdose, lime rates need to be calculated carefully. The lime rate should be determined by the optimum soil pH (target pH) and the response of the soil to lime, which is described by the base neutralizing capacity (BNC). Several methods exist to determine the lime requirement (LR) to raise the soil pH to its optimum. They range from extremely time-consuming equilibration methods, which mimic the natural processes in the soil, to quick tests, which rely on some approximations and are designed to provide farmers with timely and cost-efficient data. Due to the higher analytical efforts, only limited information is available on the real BNC of particular soils. In the present paper, we report the BNC of 420 topsoil samples from Central Europe (north-east Germany), developed on sediments from the last ice age 10,000 years ago under Holocene conditions. These soils are predominantly sandy and low in humus, but they exhibit a huge spatial variability in soil properties on a small scale. The BNC was determined by adding various concentrations of Ca(OH)2 and fitting an exponential model to derive a titration curve for each sample. The coefficients of the BNC titration curve were well correlated with soil properties affecting soil acidity and pH buffer capacity, i.e., pH, soil texture and soil organic matter (SOM). From the BNC model, the LRs (LRBNC) were derived and compared with LRVDLUFA based on the standard protocol in Germany as established by the Association of German Agricultural Analytic and Research Institutes (VDLUFA). The LRBNC and LRVDLUFA correlated well but the LRVDLUFA were generally by approximately one order of magnitude higher. This is partly due to the VDLUFA concept to recommend a maintenance or conservation liming, even though the pH value is in the optimum range, to keep it there until the next lime application during the following rotation. Furthermore, the VDLUFA method was primarily developed from field experiments where natural soil acidification and management practices depressed the effect of lime treatment. The BNC method, on the other hand, is solely based on laboratory analysis with standardized soil samples. This indicates the demand for further research to develop a sound scientific algorithm that complements LRBNC with realistic values of annual Ca2+ removal and acidification by natural processes and N fertilization.

2020, Herppich, Werner B., Maggioni, Marco, Huyskens-Keil, Susanne, Kabelitz, Tina, Hassenberg, Karin

For fresh ]cut salad production, hot-water treatment (HWT) needs optimization in terms of temperature and duration to guarantee a gentle and non-stressing processing to fully retain product quality besides an effective sanitation. One major initial target of heat treatment is photosynthesis, making it a suitable and sensitive marker for HWT effects. Chlorophyll fluorescence imaging (CFI) is a rapid and non ]invasive tool to evaluate respective plant responses. Following practical applications in fruit salad production, apples of colored and of green ]ripe cultivars ( eBraeburn f, eFuji f, eGreenstar f, eGranny Smith f), obtained from a local fruit salad producer, were hot ]water treated from 44 to 70 °C for 30 to 300 s. One day after HWT and after 7 days of storage at 4 °C, CFI and remission spectroscopy were applied to evaluating temperature effects on photosynthetic activity, on contents of fruit pigments (chlorophylls, anthocyanins), and on various relevant quality parameters of intact apples. In eBraeburn f apples, short ]term HWT at °C for 30 to 120 s avoided any heat injuries and quality losses. The samples of the other three cultivars turned out to be less sensitive and may be short-term heat-treated at temperatures of up to 60 °C for the same time. CFI proved to be a rapid, sensitive, and effective tool for process optimization of apples, closely reflecting the cultivar-or batch-specificity of heat effects on produce photosynthesis. © 2020 by the authors.

2020, Rux, Guido, Efe, Efecan, Ulrichs, Christian, Huyskens-Keil, Susanne, Hassenberg, Karin, Herppich, Werner B.

In practice, fresh-cut fruit and fruit salads are currently stored submerged in sugar syrup (approx. 20%) to prevent browning, to slow down physiological processes and to extend shelf life. To minimize browning and microbial spoilage, slices may also be dipped in a citric acid/ascorbic acid solution for 5 min before storage in sugar syrup. To prevent the use of chemicals in organic production, short-term (30 s) hot-water treatment (sHWT) may be an alternative for gentle sanitation. Currently, profound knowledge on the impact of both sugar solution and sHWT on aroma and physiological properties of immersed fresh-cuts is lacking. Aroma is a very important aspect of fruit quality and generated by a great variety of volatile organic compounds (VOCs). Thus, potential interactive effects of sHWT and sugar syrup storage on quality of fresh-cut apple slices were evaluated, focusing on processing-induced changes in VOCs profiles. Intact ’Braeburn’ apples were sHW-treated at 55 °C and 65 °C for 30 s, sliced, partially treated with a commercial ascorbic/citric acid solution and slices stored in sugar syrup at 4 °C up to 13 days. Volatile emission, respiration and ethylene release were measured on storage days 5, 10 and 13. The impact of sHWT on VOCs was low while immersion and storage in sugar syrup had a much higher influence on aroma. sHWT did not negatively affect aroma quality of products and may replace acid dipping.

2019, Rux, Guido, Efe, Efecan, Ulrichs, Christian, Huyskens-Keil, Susanne, Hassenberg, Karin, Herppich, Werner B.

Processing, especially cutting, reduces the shelf life of fruits. In practice, fresh-cut fruit salads are, therefore, often sold immersed in sugar syrups to increase shelf life. Pre-processing short-term hot-water treatments (sHWT) may further extend the shelf life of fresh-cuts by effectively reducing microbial contaminations before cutting. In this study, fresh-cut ‘Braeburn’ apples, a major component of fruit salads, were short-term (30 s) hot water-treated (55 °C or 65 °C), partially treated with a commercial anti-browning solution (ascorbic/citric acid) after cutting and, thereafter, stored immersed in sugar syrup. To, for the first time, comprehensively and comparatively evaluate the currently unexplored positive or negative effects of these treatments on fruit quality and shelf life, relevant parameters were analyzed at defined intervals during storage at 4 °C for up to 13 days. Compared to acid pre-treated controls, sHWT significantly reduced the microbial loads of apple slices but did not affect their quality during the 5 day-standard shelf life period of fresh-cuts. Yeasts were most critical for shelf life of fresh-cut apples immersed in sugar syrup. The combination of sHWT and post-processing acid treatment did not further improve quality or extend shelf life. Although sHWT could not extend potential maximum shelf life beyond 10 d, results highlighted the potentials of this technique to replace pre-processing chemical treatments and, thus, to save valuable resources.