Agronomy

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12 pages, 1822 KiB

Open AccessArticle

Development of an Irrigation Method with a Cycle of Wilting–Partial Recovery Using an Image-Based Irrigation System for High-Quality Tomato Production

by Fei Zhao, Hideo Yoshida, Eiji Goto and Shoko Hikosaka

Agronomy 2022, 12(6), 1410; https://doi.org/10.3390/agronomy12061410 - 11 Jun 2022

Cited by 7 | Viewed by 2256

Abstract

The demand for high-quality tomatoes is increasing; however, their production requires skillful techniques. To develop an automated irrigation method for producing high-quality tomatoes in a greenhouse, we used an image-based irrigation system to study how a diurnal periodic cycle of wilting–partial recovery irrigation [...] Read more.

The demand for high-quality tomatoes is increasing; however, their production requires skillful techniques. To develop an automated irrigation method for producing high-quality tomatoes in a greenhouse, we used an image-based irrigation system to study how a diurnal periodic cycle of wilting–partial recovery irrigation affects growth, yield, and fruit quality. Three irrigation treatments were performed: a control with sufficient irrigation and two water stress treatments (moderate and severe wilting–partial recovery treatments; MPR and SPR, respectively). The mean daily maximum wilting ratios for MPR and SPR were 8.1% and 13.2% at wilting-level setpoints of 7% and 14%, respectively. The total irrigation amounts in MPR and SPR were 75% and 59% of that in the control, respectively. The corresponding yields in MPR and SPR were 76% and 56% of that in the control, respectively. The Brix and acidity of fruits in MPR and SPR were 15% and 10% and 34% and 24% higher, respectively, than those in the control at the end of the experiment. Plant growth decreased with increasing water stress levels. Plant length, leaf area, and the number of leaves were more sensitive to water stress than other growth parameters. SPR could be an effective irrigation method to improve fruit quality, even at high-air-temperature periods in summer. Full article

(This article belongs to the Special Issue Effect of Cultivation Techniques on Fruit Quality and Nutritional Value)

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16 pages, 1312 KiB

Open AccessArticle

Effects of Root Temperature and Cluster Position on Fruit Quality of Two Cocktail Tomato Cultivars

by Fang He, Björn Thiele, Thorsten Kraska, Ulrich Schurr and Arnd Jürgen Kuhn

Agronomy 2022, 12(6), 1275; https://doi.org/10.3390/agronomy12061275 - 26 May 2022

Cited by 2 | Viewed by 2346

Abstract

Managing root temperature can strongly influence plant growth in various species. Our previous work has shown that a positive effect of root cooling on the nutritional quality (sugars, vitamin C, and carotenoids levels) of two cocktail tomato cultivars, while the yield and mineral [...] Read more.

Managing root temperature can strongly influence plant growth in various species. Our previous work has shown that a positive effect of root cooling on the nutritional quality (sugars, vitamin C, and carotenoids levels) of two cocktail tomato cultivars, while the yield and mineral content was moderately reduced in two seasons. But few studies have investigated which cluster quality is more influenced by root temperature. The main purpose of this study was to evaluate the effects of root temperature and different cluster positions (the first to the fourth clusters) on fruit quality parameters of two cocktail tomato cultivars (‘Amoroso’ and ‘Delioso’). Two root temperatures, cool (10 °C) and control (18–22 °C), were applied to the roots of hydroponically cultivated tomato plants after inflorescence until the final harvest in the greenhouse. The results showed that root cooling has no influence on the biomass of fruits (both dry weight and fresh weight) of all clusters, but it increased the sugar (6.1–8.4%) and vitamin C (9.1–12.5%) concentration of the second cluster of ‘Amoroso’ and the third cluster of ‘Delioso’ compared to the control. In most cases, significant positive changes (8–23.8%) in the levels of lycopene were observed in response to low root temperature treatment, but the effect was dependent on different cluster positions and different cultivars. Most mineral element levels showed no response to the root temperature. Significant reductions (10% and 17.6%) along with the root cooling was only found in the level of zinc and potassium of the first and the second cluster of ‘Delioso’, respectively. It was concluded that the fruits from the second or third clusters containing more sugars, vitamin C, and lycopene, were more influenced by root cooling. In addition, the effect of cluster position on fruit quality was different between two root temperature groups. Root cooling reduced the heterogeneity in fruit quality parameters among the clusters of ‘Amoroso’ and increased the differences in ‘Delioso’. Full article

(This article belongs to the Special Issue Effect of Cultivation Techniques on Fruit Quality and Nutritional Value)

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14 pages, 1016 KiB

Open AccessArticle

Sulfate Fertilization Preserves Tomato Fruit Nutritional Quality

by Zipora Tietel, Uri Yermiyahu and Asher Bar-Tal

Agronomy 2022, 12(5), 1117; https://doi.org/10.3390/agronomy12051117 - 5 May 2022

Cited by 3 | Viewed by 2952

Abstract

Sulfur is an essential mineral in human nutrition, involved in vital biochemical processes. Sulfur deficient soil is becoming a severe issue, resulting from increased agricultural production and decreased sulfur emissions. Tomato cultivation using sulfur-poor soils and desalinated water is becoming widespread, and might [...] Read more.

Sulfur is an essential mineral in human nutrition, involved in vital biochemical processes. Sulfur deficient soil is becoming a severe issue, resulting from increased agricultural production and decreased sulfur emissions. Tomato cultivation using sulfur-poor soils and desalinated water is becoming widespread, and might result in plant and fruit sulfur deficiency. In the current work, we aimed at evaluating the effect of sulfur fertilization (0.1–4 mM) on fruit sulfur concentrations, under both low (4 mM) and high (11 mM) nitrogen fertilization, to assess fruit sulfur biofortification, alongside the effect on fruit mineral composition, and on tomato plants. The experiment was performed on a semi-commercial scale, during two seasons, with a real-life fertilization range. We evaluated fruit elemental composition, in addition to young (diagnostic) leaves, as an indication to nutritional status. Our results show no harmful effect of low sulfur treatment on plant growth and high yield. Increased fertilization-sulfur exclusively induced sulfur accumulation in the fruit, while increasing fertilization-nitrogen subsequently increased fruit nitrogen. Sulfur treatments resulted in a consistent negative effect on fruit molybdenum and calcium, as well as a positive effect on fruit sodium levels. At the same time, other fruit minerals, including phosphorus, potassium, magnesium, iron, zinc, manganese, and copper, remained unaltered by sulfur treatments. Leaf response trends generally adhered to those of fruit. Taken together, our findings suggest that sulfur fertilization can biofortify tomato with sulfur while retaining fruit mineral composition and nutritional quality, excluding a decrease in Molybdenum levels, to assure food security and maintain fruit and vegetables as a significant source of sulfur and other minerals. Possibilities of practical application of this work’s results include optimization of fertilization levels in crop cultivation under sulfur deficiency for yield and nutritional quality, alongside the biofortification of tomatoes with sulfur and nitrogen with no adverse effect to other fruit minerals. Full article

(This article belongs to the Special Issue Effect of Cultivation Techniques on Fruit Quality and Nutritional Value)

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12 pages, 621 KiB

Open AccessArticle

Effect of Organic and Conventional Production on the Quality of Lemon “Fino 49”

by Paola Sánchez-Bravo, Luis Noguera-Artiaga, Juan Martínez-Tomé, Francisca Hernández and Esther Sendra

Agronomy 2022, 12(5), 980; https://doi.org/10.3390/agronomy12050980 - 19 Apr 2022

Cited by 14 | Viewed by 3462

Abstract

Since the end of the 20th century, organic foods have gained interest within the world population. The lemon is a fruit that is acquiring great prominence in the markets. Its use is based on its appreciated aroma and its content of bioactive compounds, [...] Read more.

Since the end of the 20th century, organic foods have gained interest within the world population. The lemon is a fruit that is acquiring great prominence in the markets. Its use is based on its appreciated aroma and its content of bioactive compounds, but these attributes are greatly influenced by agronomic practices. To study the influence that organic farming has on the quality of “Fino 49” lemon variety in Spain, this citrus fruit has been characterized based on its morphological, functional, aromatic, and sensory properties. The results showed that conventional farming led to larger and elongated fruits (121.75 g of fruit weight and 58.35 and 79.66 mm of equatorial and polar diameter, respectively), with a higher lightness (L*) in lemon skin (73.38) and higher content of organic acids (malic, citric, and succinic) and sugars (glucose and fructose). On the other hand, organic farming had a higher content of volatile compounds in lemon juice (2537 mg L⁻¹), especially limonene (increase of ~20%), which is related to the greater odor and flavor found in the organic samples by consumers (4.8 and 5.2, respectively). Furthermore, organic lemons had a better acceptance rate by consumers. Full article

(This article belongs to the Special Issue Effect of Cultivation Techniques on Fruit Quality and Nutritional Value)

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15 pages, 1313 KiB

Open AccessArticle

Influence of Bunch Compactness and Berry Thinning Methods on Wine Grape Quality and Sensory Attributes of Wine in Vitis vinifera L. cv. ‘Monastrell’

by Jorge Piernas, María J. Giménez, Luis Noguera-Artiaga, María E. García-Pastor, Santiago García-Martínez and Pedro J. Zapata

Agronomy 2022, 12(3), 680; https://doi.org/10.3390/agronomy12030680 - 11 Mar 2022

Cited by 3 | Viewed by 2743

Abstract

Presently, there is no information available about the effect of bunch compactness and berry thinning methods on wine grape quality and sensory attributes of wine in the ‘Monastrell’ cultivar. Thus, the main aim of the present study was to determine the influence of [...] Read more.

Presently, there is no information available about the effect of bunch compactness and berry thinning methods on wine grape quality and sensory attributes of wine in the ‘Monastrell’ cultivar. Thus, the main aim of the present study was to determine the influence of bunch compactness and two berry thinning methods, which consisted of the reduction of 25% and 50% of the number of berries in each bunch, on wine grape quality and organoleptic quality of wine in this cultivar. Non-compact bunches and both berry thinning methods showed a significant reduction in total yield, bunch compactness, and bunch fresh mass compared with compact and control ones, respectively. However, these methods, especially the 50% one, significantly increased the content of total soluble solids and total phenolics. Furthermore, both berry thinning methods promoted the increase in total anthocyanins concentration in berries, as well as the hydrophilic total antioxidant activity. Berry thinning methods led to wines with greater sensory descriptors, such as fruity (odor and flavor), sour, sweet, aftertaste, and color, and were preferred by consumers. Finally, 50% berry thinning is the most useful tool to decrease bunch compactness and improve the overall quality of berries and sensory attributes of wines. Full article

(This article belongs to the Special Issue Effect of Cultivation Techniques on Fruit Quality and Nutritional Value)

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15 pages, 1474 KiB

Open AccessArticle

Preharvest Treatment of Methyl Jasmonate and Salicylic Acid Increase the Yield, Antioxidant Activity and GABA Content of Tomato

by Min Woo Baek, Han Ryul Choi, Lee Yun Jae, Ho-Min Kang, Ok-Hwan Lee, Cheon Soon Jeong and Shimeles Tilahun

Agronomy 2021, 11(11), 2293; https://doi.org/10.3390/agronomy11112293 - 12 Nov 2021

Cited by 20 | Viewed by 3404

Abstract

This study investigated the effect of preharvest treatment of 0.25 mM methyl jasmonate (MeJA) and 0.5 mM salicylic acid (SA) on quality parameters, most important secondary metabolites (lycopene, β-carotene, ascorbic acid, total phenolics, and flavonoids), antioxidant activities, and amino acid contents of ‘Kumato’ [...] Read more.

This study investigated the effect of preharvest treatment of 0.25 mM methyl jasmonate (MeJA) and 0.5 mM salicylic acid (SA) on quality parameters, most important secondary metabolites (lycopene, β-carotene, ascorbic acid, total phenolics, and flavonoids), antioxidant activities, and amino acid contents of ‘Kumato’ tomato. Treatments with MeJA and SA led to an increase of total yield per plant and were effective in maintaining the fruit quality attributes such as firmness, total soluble solids, titratable acidity, and Brix acid ratio at two maturity stages (S1 and S2). In addition, lycopene, β-carotene, ascorbic acid, total phenolics, and flavonoids were significantly higher in the treated fruit than in the control. Moreover, γ-aminobutyric acid (GABA), essential amino acids, and antioxidant activity increased due to MeJA and SA treatments at both stages, especially with MeJA treatment at S2. Overall results also showed the effectiveness of MeJA treatment than SA on improving the yield and nutritional quality of ‘Kumato’ tomato. Full article

(This article belongs to the Special Issue Effect of Cultivation Techniques on Fruit Quality and Nutritional Value)

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16 pages, 884 KiB

Open AccessArticle

Physicochemical, Volatile, and Sensory Characterization of Promising Cherry Tomato (Solanum lycopersicum L.) Cultivars: Fresh Market Aptitudes of Pear and Round Fruits

by Julio Pérez-Marín, Hanán Issa-Issa, Jesús Clemente-Villalba, José Miguel García-Garví, Francisca Hernández, Ángel A. Carbonell-Barrachina, Ángel Calín-Sánchez and Luis Noguera-Artiaga

Agronomy 2021, 11(4), 618; https://doi.org/10.3390/agronomy11040618 - 24 Mar 2021

Cited by 7 | Viewed by 2520

Abstract

Tomato (Solanum lycopersicum L.) is a well-known plant that belongs to the Solanaceae family. It is a widely consumed vegetable, either fresh or industrially processed. The aim of this study was to characterize and compare the morphology, main physicochemical parameters, volatile composition, [...] Read more.

Tomato (Solanum lycopersicum L.) is a well-known plant that belongs to the Solanaceae family. It is a widely consumed vegetable, either fresh or industrially processed. The aim of this study was to characterize and compare the morphology, main physicochemical parameters, volatile composition, and sensory quality of 8 cherry tomato cultivars: 4 pear cherry tomatoes (Angelle, Seychelles, Santyplum, and Dolcetini) and 4 round cherry tomatoes (Katalina, Sweet star, C-95, and Karelya) to be able to replace the most popular ones in markets (Angelle and Katalina). Morphological parameters had significant differences among cultivars, while in terms of total soluble solids and titratable acidity, Dolcetini could be an interesting substitute of Angelle in pear cherry cultivars, while in round ones C-95 would be the closest one. Regarding sugars, Santyplum was probably the cultivar which could be placed into a similar place to Angelle, while in round ones, C-95 was probably the cultivar closest to Katalina. Santyplum, Seychelles (pear type), and C-95 (round type) are likely to be the most interesting cherry cultivars in providing a real alternative to the most cultivated ones, in terms of volatile profile and concentration of the main volatile compounds. Descriptive sensory analysis revealed that Seychelles cultivar in 9 of the 15 attributes under study could be considered as the most similar cultivar to replace Angelle, while in round types no clear and direct relationship was found with any cultivar. Finally, consumers reported similar values for Angelle and Seychelles pear type cultivars, while round ones did not show significant differences. In summary, it can be stated that Seychelles and C-95 are the best alternatives of pear and round cherry cultivars, respectively, as compared to the reference cultivars, Angelle and Katalina. Full article

(This article belongs to the Special Issue Effect of Cultivation Techniques on Fruit Quality and Nutritional Value)

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12 pages, 1709 KiB

Open AccessArticle

The Influence of Agrotechnological Tools on cv. Rubin Apples Quality

by Kristina Laužikė, Nobertas Uselis and Giedrė Samuolienė

Agronomy 2021, 11(3), 463; https://doi.org/10.3390/agronomy11030463 - 2 Mar 2021

Cited by 4 | Viewed by 2584

Abstract

With the growing demand for quality food in the world, there is a new ambition to produce high-quality apples seeking reduced cultivation costs. The aim of this study was to evaluate the influence of agrotechnological tools on the quality of cv. Rubin apples [...] Read more.

With the growing demand for quality food in the world, there is a new ambition to produce high-quality apples seeking reduced cultivation costs. The aim of this study was to evaluate the influence of agrotechnological tools on the quality of cv. Rubin apples during the harvest. The apple tree (Malus domestica Borkh.) cv. Rubin was grafted on dwarfing rootstocks P60, planted in single rows spaced 1.25 m between trees and 3.5 m between rows. Six agrotechnological tools were used—hand pruning, mechanical pruning, trunk incision, calcium-prohexadione, summer pruning and mechanical pruning one side, changing sides annually. The agrotechnical tools had no significant effect on accumulation of most sugars and elements, malic, folic and succinic acids in the fruits. Mechanical pruning resulted in significant accumulation of phenolic compounds, antioxidants, ascorbic acid, but reduced the amount of glucose compared to hand pruning. However, the trunk incision or spraying with ca-prohexadione together with mechanical pruning had no significant effect on sugar content but resulted in significantly higher amounts of phenols, antioxidants, ascorbic acid, Fe and Mn and reduced starch and citric acid. Full article

(This article belongs to the Special Issue Effect of Cultivation Techniques on Fruit Quality and Nutritional Value)

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