scholarly journals Water consumption and wastewaters in fresh-cut vegetable production

2014 ◽  
Vol 23 (4) ◽  
pp. 246-256 ◽  
Author(s):  
Marja Lehto ◽  
Ilkka Sipilä ◽  
Laura Alakukku ◽  
Hanna-Riitta Kymäläinen
Keyword(s):  
Water Use ◽  
Water Consumption ◽  
Organic Load ◽  
Vegetable Production ◽  
Microbial Quality ◽  
Processing Stage ◽  
Processing Plants ◽  
Fresh Cut ◽  
Pre Treatment

Controlled water use is an important component of sustainable fresh-cut vegetable production because of limited water resources, and also for controlling the quality of wastewater re-used in vegetable processing or for irrigating on fields. In our study the water consumption in vegetable processing plants varied from 1.5 to 5.0 m3 t-1 of finished product. In one plant, monitored over three years, almost 90% of water was used for washing and rinsing of vegetables, but more than 90% of the organic load of the wastewater was generated from the processing stage. The results including organic load and the microbial quality of the wastewaters showed that the wastewater should be treated beforere-use.Separate treating of wastewaters from processing stage is recommended.  Pre-treatment of wastewater using precipitation chemicals and sedimentation in basins decreased the organic load and total solids in the water, allowing further treatment of the waters.

scholarly journals Effect of Stable Negative Pressure Irrigation on the Growth and Development of Eggplant (Solanum melongena)

2021 ◽  
Vol 25 (02) ◽  
pp. 427-435
Author(s):  
Jingyu Zhang
Keyword(s):  
Water Use Efficiency ◽  
Water Use ◽  
Water Consumption ◽  
Negative Pressure ◽  
Growth And Development ◽  
Physiological Activity ◽  
Total Water ◽  
Total Water Consumption ◽  
Use Efficiency

This study was conducted with an objective to determine the optimal negative pressure irrigation suitable for growth and development of eggplant. The total water consumption, yield, growth and development, physiological activity, and quality of eggplant were tested using a pot experiment in a greenhouse with four treatments, namely -3, -8, -15 kPa and normal irrigation (C). The negative pressure was maintained using a stable negative pressure irrigation device. The total water consumption of eggplant was decreased by 20.51–70.00%, the total water consumption intensity was decreased by 22.18–70.27%, and the water use efficiency was increased by up to 7.45–41.48% under negative pressure irrigation compared with control (C). When the irrigation pressure was controlled at -3 kPa, the nitrate reductase activity, root activity, and chlorophyll content were increased by 6.14–15.5%, 11.11–33.33% and 20.04–51.58%, respectively. The yield of eggplant was also increased by 12.43% compared with control. The soluble sugars, soluble protein, and vitamin C contents of eggplant fruits at different maturation stages were increased by 14.47–47.22%, 16.33–58.78%, and 19.64–43.42% at -3 kPa, respectively, compared with the control. Taken together, it was observed that stable negative pressure irrigation in the range of -3 to -15 kPa obviously reduced water consumption of eggplant, and had a water saving effect. Negative pressure irrigation (-3 kPa) improved the water use efficiency, physiological activity, growth and development, and yield and quality of eggplant. © 2021 Friends Science Publishers

Effect of Hot Water and Hydrogen Peroxide Treatments on Survival of Salmonella and Microbial Quality of Whole and Fresh-Cut Cantaloupe†

2004 ◽  
Vol 67 (3) ◽  
pp. 432-437 ◽  
Author(s):  
DIKE O. UKUKU ◽  
VLASTA PILIZOTA ◽  
GERALD M. SAPERS
Keyword(s):  
Hydrogen Peroxide ◽  
Initial Level ◽  
Agar Medium ◽  
Hot Water ◽  
Microbial Quality ◽  
Microbial Safety ◽  
Mesophilic Bacteria ◽  
Fresh Cut ◽  
Native Microflora

Cantaloupe melon has been associated with outbreaks of salmonellosis. Contamination might be introduced into the flesh from the rind by cutting or by contact of cut pieces with contaminated rinds. Our objectives were to investigate the efficacy of hot water or hot 5% hydrogen peroxide treatments in reducing the population of native microflora and inoculated Salmonella on cantaloupe rind and transfer to fresh-cut tissue during cutting. Whole cantaloupes, inoculated with a cocktail of Salmonella serovars to give 4.6 log CFU/cm2 and stored at 5 or 20°C for up to 5 days, were treated with hot water (70 or 97°C) or 5% hydrogen peroxide (70°C) for 1 min at 0, 1, 3, or 5 days postinoculation. Aerobic mesophilic bacteria and yeast and mold on treated whole melon and fresh-cut pieces were significantly (P < 0.05) reduced by all three treatments. Treatments with hot water (70 and 97°C) caused a 2.0- and 3.4-log CFU/cm2 reduction of Salmonella on whole cantaloupe surfaces irrespective of days of postinoculation storage prior to treatment up to 5 days at 5 or 20°C, respectively. Treatment with 5% hydrogen peroxide (70°C) caused a 3.8-log CFU/cm2 reduction of Salmonella. Fresh-cut pieces prepared from untreated inoculated melons and those treated with 70°C hot water were positive for Salmonella. However, fresh-cut pieces prepared from inoculated whole melon dipped in water (97°C) or hydrogen peroxide (70°C) for 60 s were negative for Salmonella, as determined by dilution plating onto agar medium, but were positive after enrichment at days 3 and 5 of storage at 5°C. The ability to detect Salmonella in fresh-cut pieces was dependent on the initial level of inoculation. The results of this study indicate that the use of hot water (97°C) or heated hydrogen peroxide to reduce the population of Salmonella on contaminated whole cantaloupes will enhance the microbial safety of the fresh-cut product.

Efficacy of some antimicrobial treatments compared to sodium hypochlorite on physical, physiological and microbial quality of fresh-cut melons (Cucumis melo L. var. inodorus)

LWT ◽  
2014 ◽  
Vol 59 (2) ◽  
pp. 1146-1151 ◽  
Author(s):  
Tuba Dilmaçünal ◽  
Derya Erbaş ◽  
Mehmet Ali Koyuncu ◽  
Cemile Ebru Onursal ◽  
Hakan Kuleaşan
Keyword(s):  
Sodium Hypochlorite ◽  
Cucumis Melo ◽  
Microbial Quality ◽  
Fresh Cut ◽  
Antimicrobial Treatments ◽  
Cucumis Melo L

Quantifying the effectiveness of washing treatments on the microbial quality of fresh-cut romaine lettuce and cantaloupe

LWT ◽  
2017 ◽  
Vol 86 ◽  
pp. 270-276 ◽  
Author(s):  
Mustafa Guzel ◽  
Rosana G. Moreira ◽  
Basri Omac ◽  
M. Elena Castell-Perez
Keyword(s):  
Microbial Quality ◽  
Romaine Lettuce ◽  
Fresh Cut

scholarly journals Production, water-use efficiency and post-harvest quality of hydroponic mini watermelon under salinity stress1

2021 ◽  
Vol 51 ◽  
Author(s):  
Laís Monique Gomes do Ó ◽  
Alide Mitsue Watanabe Cova ◽  
André Dias de Azevedo Neto ◽  
Marcela Ganda Souza ◽  
Andressa Leite Santos ◽  
...  
Keyword(s):  
Water Use Efficiency ◽  
Water Use ◽  
Nutrient Solution ◽  
Water Consumption ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Post Harvest ◽  
Negative Effect ◽  
Use Efficiency

ABSTRACT Irregularity or shortage of rainfall in semi-arid regions forces farmers to use low-quality water to irrigate crops. The present study aimed to assess the water-use efficiency and post-harvest quality of ‘Sugar Baby’ mini watermelon in response to different electrical conductivities of the nutrient solution [2.5 (control), 3.5, 4.5, 5.5 and 6.5 dS m-1], in a floating hydroponic system. The experimental design was completely randomized, with four replicates. The water consumption, production and water-use efficiency were evaluated, as well as qualitative and physico-chemical variables of the fruits. The total water consumption of the plants during the crop cycle varied between 43 (6.5 dS m-1) and 54 (2.5 dS m-1) L plant-1 among the treatments, with water-use efficiency of 0.031 kg L-1. The greatest reductions due to the nutrient solution salinity were observed for the rind thickness and fruit mass (8.80 and 5.69 %, respectively, per unit increase in dS m-1). The salinity of the nutrient solution did not influence the soluble solids content and fruit maturity index, but it had a negative effect on the pH and titratable acidity.

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