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- ItemApplication of Absorption and Scattering Properties Obtained through Image Pre-Classification Method Using a Laser Backscattering Imaging System to Detect Kiwifruit Chilling Injury(Basel : MDPI AG, 2021) Yang, Zhuo; Li, Mo; East, Andrew R.; Zude-Sasse, ManuelaKiwifruit chilling injury (CI) damage occurs after long-term exposure to low temperature. A non-destructive approach to detect CI injury was tested in the present study, using a laser backscattering image (LBI) technique calibrated with 56 liquid phantoms for providing absorption coefficient (µa) and reduced scattering coefficient (µs’). Calibration of LBI resulted in a true-positive (TP) classification of 91.5% and 65.6% of predicted µs’ and µa, respectively. The optical properties of ‘SunGold™’and ‘Hayward’ kiwifruit were analysed at 520 nm with a two-step protocol capturing pre-classification according to the LBI parameters used in the calibration and estimation with the Farrell equation. Severely injured kiwifruit showed white corky tissue and water soaking, reduced soluble solids content and firmness measured destructively. Non-destructive classification results for ‘SunGold™’ showed a high percentage of TP for severe CI of 92% and 75% using LBI parameters directly and predicted µa and µs’ after pre-classification, respectively. The classification accuracy for severe CI ‘Hayward’ kiwifruit with LBI parameter was low (58%) and with µa and µs’ decreased further (35%), which was assumed to be due to interference caused by the long trichomes on the fruit surface.
- ItemInfluence of Processing Parameters on Fibre Properties during Twin-Screw Extrusion of Poplar Wood Chips(Basel : MDPI, 2022) Dittrich, Christian; Pecenka, Ralf; Selge, Benjamin; Ammon, Christian; Kruggel-Emden, HaraldFor sustainable agriculture, the contentious input of peat in growing media needs to be replaced by a substitute with the best possible water-holding capacity (WHC). Wood from fast growing poplar trees, cultivated in short rotation coppices (SRC), is a suitable alternative if it is processed correctly in a twin-screw extruder. The processing parameters, such as the aperture setting of the extruder, moisture content, and specific energy demand (SED), during twin-screw extrusion, as well as their influence on fibre properties such as WHC and particle size distribution, are investigated. SRC-poplar wood chips from clone Max3 are the raw material used for this research. As a result, the best volume-based WHC (75%) at −1 kPa suction tension was achieved for dry extruded wood chip fibre at an aperture setting of 15 mm and an SED of 340 kWh*t−1. The smallest SED of 140 kWh*t−1 was measured at apertures of 35 mm and 40 mm, which resulted in a volume-based WHC of approximately 30% and a dry matter mass flow during processing of 0.289 t*h−1 (40 mm). The particle size distribution of semi-dry wood chips has the highest fine fraction as well as the smallest coarse fraction. Conclusively, poplar wood can be processed fresh and dry into fibre at an acceptable SED, which results in an acceptable WHC.
- ItemEstimation of Vegetative Growth in Strawberry Plants Using Mobile LiDAR Laser Scanner(Basel : MDPI, 2022) Saha, Kowshik Kumar; Tsoulias, Nikos; Weltzien, Cornelia; Zude-Sasse, ManuelaMonitoring of plant vegetative growth can provide the basis for precise crop manage-ment. In this study, a 2D light detection and ranging (LiDAR) laser scanner, mounted on a linear conveyor, was used to acquire multi-temporal three-dimensional (3D) data from strawberry plants (‘Honeoye’ and ‘Malling Centenary’) 14–77 days after planting (DAP). Canopy geometrical variables, i.e., points per plant, height, ground projected area, and canopy volume profile, were extracted from 3D point cloud. The manually measured leaf area exhibited a linear relationship with LiDAR-derived parameters (R2 = 0.98, 0.90, 0.93, and 0.96 with number of points per plant, volume, height, and projected canopy area, respectively). However, the measuring uncertainty was high in the dense canopies. Particularly, the canopy volume estimation was adapted to the plant habitus to remove gaps and empty spaces in the canopy point cloud. The parametric values for maximum point to point distance (Dmax) = 0.15 cm and slice height (S) = 0.10 cm resulted in R2 = 0.80 and RMSPE = 26.93% for strawberry plant volume estimation considering actual volume measured by water displacement. The vertical volume profiling provided growth data for cultivars ‘Honeoye’ and ‘Malling Centenary’ being 51.36 cm3 at 77 DAP and 42.18 cm3 at 70 DAP, respectively. The results contribute an approach for estimating plant geometrical features and particularly strawberry canopy volume profile based on LiDAR point cloud for tracking plant growth.
- ItemEffect of In Vitro Digestion on the Antioxidant and Angiotensin-Converting Enzyme Inhibitory Potential of Buffalo Milk Processed Cheddar Cheese(Basel : MDPI AG, 2021) Shaukat, Amal; Nadeem, Muhammad; Qureshi, Tahir Mahmood; Kanwal, Rabia; Sultan, Muhammad; Kashongwe, Olivier Basole; Shamshiri, Redmond R.; Murtaza, Mian AnjumThe purpose of this study was to develop an in-vitro digestion protocol to evaluate the antioxidant potential of the peptides found in processed cheddar cheese using digestion enzymes. We first studied antioxidant and angiotensin-converting enzyme (ACE) inhibition and antioxidant activities of processed cheddar cheese with the addition of spices e.g., cumin, clove, and black pepper made from buffalo milk and ripened for 9 months. Then we conducted an in vitro digestion of processed cheddar cheese by gastric and duodenal enzymes. Freeze-dried water (WSE) and ethanol-soluble fractions (ESE) of processed cheddar cheese were also monitored for their ACE inhibition activity and antioxidant activities. In our preliminary experiments, different levels of spices (cumin, clove, and black pepper) were tested into a cheese matrix and only one level 0.2 g/100 g (0.2%) based on cheese weight was considered good after sensory evaluation. Findings of the present study revealed that ACE-inhibitory potential was the highest in processed cheese made from buffalo milk with the addition of 0.2% cumin, clove, and black pepper. A significant increase in ACE-inhibition (%) of processed cheddar cheese, as well as its WSE and ESE, was obtained. Lower IC50 values were found after duodenal phase digestion compared to oral phase digestion.
- ItemEffects of Pre-Processing Hot-Water Treatment on Aroma Relevant VOCs of Fresh-Cut Apple Slices Stored in Sugar Syrup(Basel : MDPI AG, 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.
- ItemEstablishment of a Laboratory Scale Set-Up with Controlled Temperature and High Humidity to Investigate Dry Matter Losses of Wood Chips from Poplar during Storage(Basel : MDPI, 2022) Hernandez-Estrada, Albert; Pecenka, Ralf; Dumfort, Sabrina; Ascher-Jenull, Judith; Lenz, Hannes; Idler, Christine; Hoffmann, ThomasThe aim of this work was to improve the understanding of dry matter losses (DML) that occur in wood chips during the initial phase of storage in outdoor piles. For this purpose, a laboratory scale storage chamber was developed and investigated regarding its ability to recreate the conditions that chips undergo during the initial phase of outdoor storage. Three trials with poplar Max-4 (Populus maximowiczii Henry Populus nigra L.) chips were performed for 6–10 weeks in the storage chamber under controlled temperature and assisted humidity. Two different setups were investigated to maintain a high relative humidity (RH) inside the storage chamber; one using water containers, and one assisted with a humidifier. Moisture content (MC) and DML of the chips were measured at different storage times to evaluate their storage behaviour in the chamber. Additionally, microbiological analyses of the culturable fraction of saproxylic microbiota were performed, with a focus on mesophilic fungi, but discriminating also xerophilic fungi, and mesophilic bacteria, with focus on actinobacteria, in two trials, to gain a view on the poplar wood chip-inhabiting microorganisms as a function of storage conditions (moisture, temperature) and time. Results show that DML up to 8.8–13.7% occurred in the chips within 6–10 storage weeks. The maximum DML were reached in the trial using the humidifier, which seemed a suitable technique to keep a high RH in the testing chamber, and thus, to analyse the wood chips in conditions comparable to those in outdoor piles during the initial storage phase.
- ItemFruit removal forces of early stage pickling cucumbers for harvest automation(Lublin : IA PAS, 2021) Jakob, Martina Carola; Geyer, MartinEuropean growers are demanding selective mechanical harvesting solutions, such as robotic solutions, because hand harvesting is extremely labour intensive. Mechanical harvesting depends on low fruit retention forces between fruit and plant. Over two consecutive growing seasons, including a winter greenhouse trial, more than 1 600 samples were taken to determine the fruit removal force of early stage cucumbers for pickling and canning. Compared to studies with other fruit the fruit removal force of cucumbers was fairly high and also showed a large degree of variation. A significant percentage of the harvest had stalk residues, which cause the expenditure of extra man-hours on the processing lines. It was therefore concluded, that mere pulling is not sufficient to disconnect the fruit. Harvesting robots require an extra device for ease of separation.
- ItemEffects of Pre-Processing Short-Term Hot-Water Treatments on Quality and Shelf Life of Fresh-Cut Apple Slices(Basel : MDPI AG, 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.
- ItemUAV Oblique Imagery with an Adaptive Micro-Terrain Model for Estimation of Leaf Area Index and Height of Maize Canopy from 3D Point Clouds(Basel : MDPI, 2022) Li, Minhui; Shamshiri, Redmond R.; Schirrmann, Michael; Weltzien, Cornelia; Shafian, Sanaz; Laursen, Morten StigaardLeaf area index (LAI) and height are two critical measures of maize crops that are used in ecophysiological and morphological studies for growth evaluation, health assessment, and yield prediction. However, mapping spatial and temporal variability of LAI in fields using handheld tools and traditional techniques is a tedious and costly pointwise operation that provides information only within limited areas. The objective of this study was to evaluate the reliability of mapping LAI and height of maize canopy from 3D point clouds generated from UAV oblique imagery with the adaptive micro-terrain model. The experiment was carried out in a field planted with three cultivars having different canopy shapes and four replicates covering a total area of 48 × 36 m. RGB images in nadir and oblique view were acquired from the maize field at six different time slots during the growing season. Images were processed by Agisoft Metashape to generate 3D point clouds using the structure from motion method and were later processed by MATLAB to obtain clean canopy structure, including height and density. The LAI was estimated by a multivariate linear regression model using crop canopy descriptors derived from the 3D point cloud, which account for height and leaf density distribution along the canopy height. A simulation analysis based on the Sine function effectively demonstrated the micro-terrain model from point clouds. For the ground truth data, a randomized block design with 24 sample areas was used to manually measure LAI, height, N-pen data, and yield during the growing season. It was found that canopy height data from the 3D point clouds has a relatively strong correlation (R2 = 0.89, 0.86, 0.78) with the manual measurement for three cultivars with CH90 . The proposed methodology allows a cost-effective high-resolution mapping of in-field LAI index extraction through UAV 3D data to be used as an alternative to the conventional LAI assessments even in inaccessible regions.
- ItemEffect of Chlorine Dioxide Treatment on Human Pathogens on Iceberg Lettuce(Basel : MDPI AG, 2021) Hassenberg, Karin; Praeger, Ulrike; Herppich, Werner B.In the vegetable processing industry, the application of chlorine dioxide (ClO2) as a disinfectant solved in washing water to eliminate undesirable microorganisms harmful to consumers’ health and the shelf life of produce has been discussed for years. The disinfection efficacy depends on various factors, e.g., the location of microorganisms and the organic load of the washing water. The present study analyzed the sanitation efficacy of various concentrations of water-solved ClO2 (cClO2: 20 and 30 mg L−1) on Escherichia coli (1.1 × 104 cfu mL−1), Salmonella enterica (2.0 × 104 cfu mL−1) and Listeria monocytogenes (1.7 × 105 cfu mL−1) loads, located on the leaf surface of iceberg lettuce assigned for fresh-cut salads. In addition, it examined the potential of ClO2 to prevent the cross-contamination of these microbes in lettuce washing water containing a chemical oxygen demand (COD) content of 350 mg L−1 after practice-relevant washing times of 1 and 2 min. On iceberg leaves, washing with 30 mg L−1 ClO2 pronouncedly (1 log) reduced loads of E. coli and S. enterica, while it only insignificantly (<0.5 × log) diminished the loads of L. monocytogenes, irrespective of the ClO2 concentration used. Although the sanitation efficacy of ClO2 washing was only limited, the addition of ClO2 to the washing water avoided cross-contamination even at high organic loads. Thus, the application of ClO2 to the lettuce washing water can improve product quality and consumer safety.