AIMS Agriculture and Food最新文献

{"title":"The comparative analysis of agronomic, compositional, and physiological traits of miraculin transgenic tomato in the confined field trial","authors":"N. Carsono, Faza A. Maulana, Iqbal F. Elfakhriano, A. Ismail, N. Wicaksana, S. Sari, H. Ezura","doi":"10.3934/agrfood.2023010","DOIUrl":"https://doi.org/10.3934/agrfood.2023010","url":null,"abstract":"The miraculin transgenic tomato is a genetically modified (GM) crop that can be used as an alternative for low calories food and a natural non-sugar sweetener. Before the release and distribution, transgenic crop needs to go through an environmental risk assessment (ERA) as a backbone to achieve biosafety. Comparative analysis is a general principle of ERA to identify differences between transgenic crop and its non-transgenic counterpart which may indicate substantial equivalence and unintended effects. This experiment was aimed to compare the agronomic, compositional, and physiological characteristics of miraculin transgenic tomato cv. Moneymaker with non-transgenic tomato. The data obtained were plant height, stem diameter, relative growth rate, chlorophyll content, stomatal conductance, days to 50% flowering, days to fruit maturity, a number of flowers per cluster, a number of fruits per cluster, a number of fruits per plant, fruit weight, fruit diameter, harvest index, total dissolved solids, fructose, glucose, and sucrose contents, and total carotenoids, lycopene, and β-carotene contents. This study found that there were no significant differences between miraculin transgenic and non-transgenic tomato in all variables observed. It suggests that miraculin transgenic tomato is equivalent to its counterpart and unintended effects are not detected as.","PeriodicalId":44793,"journal":{"name":"AIMS Agriculture and Food","volume":"1 1","pages":""},"PeriodicalIF":1.8,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"70183633","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Freezing influence on the histological structure of Mediterranean mussel (Mytilus galloprovincialis)","authors":"M. Strateva, D. Stratev, G. Zhelyazkov","doi":"10.3934/agrfood.2023015","DOIUrl":"https://doi.org/10.3934/agrfood.2023015","url":null,"abstract":"The objective of this study was to establish the morphological changes in the structure of Mediterranean mussel (Mytilus galloprovincialis) after frozen storage. Two hundred Mediterranean mussels (M. galloprovincialis) were collected from the Black Sea coastal waters. Forty mussels were subjected to histological analysis in fresh state. The remaining 160 mussels were divided into 4 groups and slowly frozen in a conventional freezer at −18 ℃ and subsequently stored at the same temperature for 3, 6, 9 and 12 months, respectively. The histological assessment of posterior adductor muscle and foot found a change in their morphological profile and overall structure. The fewest changes in the histostructure were recorded after a 3-month period and the most after a 12-month period of storage in frozen state. The results from that study can be used as an unambiguous marker in selecting optimum conditions for storage of mussels in frozen state.","PeriodicalId":44793,"journal":{"name":"AIMS Agriculture and Food","volume":"1 1","pages":""},"PeriodicalIF":1.8,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"70183774","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Differences in retailer interfaces in assortment planning and communication strategies for homogenized baby food products","authors":"S. Massaglia, V. Merlino, Antonino Sparacino, Giulia Mastromonaco, D. Borra","doi":"10.3934/agrfood.2023017","DOIUrl":"https://doi.org/10.3934/agrfood.2023017","url":null,"abstract":"This research analyzed the assortment size and depth, marketing characteristics, price policies and communication strategies in large-retail chains and online distributions for homogenized baby food. Comparisons of the assortment composition were made considering defined product categories based on the composition formula, specialty product, claims, product origin and packaging material. Prices differences were also assessed comparing the different retailer formats (supermarket, hypermarket, convenience store and discount). The main findings highlighted significant differences in the assortment planning decisions. In particular, direct sales seem to be more oriented towards providing a wide range of products together with more information on products healthiness and origin; online sales, on the other hand, focus its assortment planning decision on supplying products with high added value in composition and price: in fact, the extra communication of additional information regarding the product nutritional characteristics and certifications, as well as expert advice, characterized the majority of the explored websites. About the promotion, in the physical stores, more convenience packs have been used, while more discounts were applied directly to the online sale price. This research provides concrete tools to marketing managers to improve the planning and communication strategies of infant formula of homogenized products for a differentiated and successful sales policy. At the same time, producers can make a more informed and dynamic choice on the distribution chain that can best match the company's offer.","PeriodicalId":44793,"journal":{"name":"AIMS Agriculture and Food","volume":"1 1","pages":""},"PeriodicalIF":1.8,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"70183838","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effects of the maturity level and pod conditioning period of cocoa pods on the changes of physicochemical properties of the beans of Sulawesi 2 (S2) cocoa clone","authors":"Nur Laylah, S. Salengke, A. Laga, S. Supratomo","doi":"10.3934/agrfood.2023034","DOIUrl":"https://doi.org/10.3934/agrfood.2023034","url":null,"abstract":"Cocoa quality largely depends on postharvest processing, including fruit maturity levels and practices, such as ripening (pod conditioning), fermentation, drying, and roasting. This study aimed to identify the effects of the maturity level and pod conditioning period of cocoa pods on the changes in the physicochemical properties of the beans of Sulawesi 2 (S2) cocoa clone from Pinrang Regency, South Sulawesi, Indonesia. Two treatment variables were applied and assessed: fruit maturity levels (treatment A) and duration of pod conditioning (treatment B). Results indicated that pulp weight ranged from 29.69–47.96 g/100 g fresh beans, pulp moisture was 74.43%–83.29%, total sugar content was 4.28%–11.91%, sucrose content was 0.33%–0.88%, glucose/fructose was 3.84%–11.09%, and cocoa pulp pH was 3.27–3.79. The bean moisture was 37.13%–58.67%, bean weight was 54.19–72.4 g/100 g fresh beans, and polyphenol content ranged from 4.76–13.05 mg/g in gallic acid equivalents. Statistical analyses indicated that fruit maturity level did not have a significant effect on the weight, moisture, total sugar content, glucose/fructose content or pH of the pulp or the moisture content and weight of the bean. However, fruit maturity level significantly affected the polyphenol and pulp sucrose contents of the bean. Furthermore, pod conditioning had significant effects on the weight, total sugar content, sucrose content, and glucose/fructose content of the pulp as well as the weight and polyphenol contents of the beans. The effects of pod conditioning on the moisture and pH of the pulp and the bean moisture content were insignificant. Pod conditioning for 6 days with an A2 maturity level not only reduced the acidity of the cocoa beans, but it also increased the polyphenol content and the weight of the beans. Increased bean weight will increase the yield of cocoa beans. Therefore, pod conditioning for 6 days with an A2 maturity level can be applied to the cocoa processing industry, especially before carrying out the cocoa bean fermentation.","PeriodicalId":44793,"journal":{"name":"AIMS Agriculture and Food","volume":"22 1","pages":""},"PeriodicalIF":1.8,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"70183856","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Coffee agroforestry as an alternative to the implementation of green economy practices in Indonesia: A systematic review","authors":"N. A. Ulya, A. H. Harianja, A. Sayekti, A. Yulianti, D. Djaenudin, E. Martin, H. Hariyadi, J. Witjaksono, L. R. E. Malau, Muhammad Rifqi Tirta Mudhofir, S. Astana","doi":"10.3934/agrfood.2023041","DOIUrl":"https://doi.org/10.3934/agrfood.2023041","url":null,"abstract":"Agroforestry systems, particularly the coffee agroforestry system (CAS), represent a promising approach to achieving sustainable development and promoting a green economy in Indonesia. Our research aims to explore the potential of CAS to provide ecosystem services and socio-economic benefits and address environmental risks in Indonesia. To critically analyze the current state of CAS in Indonesia, its potential for sustainable development, and the challenges that should be addressed to increase its uptake, we conducted a systematic review of published academic literature. Our findings suggest that CAS has the potential to turn a profit in the future thanks to rising global and domestic market demand as well as environmental benefits like reducing carbon emissions and improving resource efficiency. However, several challenges should be addressed to improve coffee quality and sustain green economy activities, including product certification, collaboration with NGOs and business entities, and coordination of government policies at the site level. Overall, this study highlights the importance of CAS as a green economy approach in Indonesia and suggests policy recommendations to support its promotion and adoption. By addressing the challenges and promoting the potential of CAS, sustainable development and green economic growth can be achieved in Indonesia.","PeriodicalId":44793,"journal":{"name":"AIMS Agriculture and Food","volume":"1 1","pages":""},"PeriodicalIF":1.8,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"70183563","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Correction: Essential oils rich in pulegone for insecticide purpose against legume bruchus species: Case of <i>Ziziphora</i> <i>hispanica</i> L. and <i>Mentha</i> <i>pulegium</i> L.","authors":"Tarik Ainane, Fatouma Mohamed Abdoul-Latif, Asmae Baghouz, Zineb El Montassir, Wissal Attahar, Ayoub Ainane, Angelo Maria Giuffrè","doi":"10.3934/agrfood.2023013","DOIUrl":"https://doi.org/10.3934/agrfood.2023013","url":null,"abstract":"","PeriodicalId":44793,"journal":{"name":"AIMS Agriculture and Food","volume":"39 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135534453","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Polyphasic identification of a Zygosaccharomyces rouxii isolated from grape juice concentrate and its control using thermal processing","authors":"Wu-Joo Lee, B. Nielsen, F. Younce, C. G. Edwards, G. Ünlü","doi":"10.3934/agrfood.2023036","DOIUrl":"https://doi.org/10.3934/agrfood.2023036","url":null,"abstract":"<abstract> <p>A yeast, isolated from grape juice concentrate by a grape juice processing company in central Washington, was subjected to thermal processing in 52° Brix grape juice concentrate, commercial grape juice, and Yeast-Mold (YM) medium to determine <italic>D</italic>-values and <italic>z</italic>-values in the search for an effective means of control. At 50 ℃ in grape juice concentrate the <italic>D</italic>-value was 33.44 minutes, dropping rapidly as the temperature increased to 52.5 ℃, 55 ℃, 57.5 ℃, and 60 ℃. From this data, a <italic>z</italic>-value was determined to be 4.38 ℃. Grape juice and YM broth were similarly tested. Commercial grape juice at 45 ℃, 47 ℃, and 50 ℃ showed <italic>D</italic>-values of 9.80, 7.68, and 1.42, respectively, resulting in a <italic>z</italic>-value of 5.69 ℃. The isolate heat treated in YM broth at 40 ℃, 45 ℃, 46 ℃, 47.5 ℃, and 50 ℃ showed no effect at 40 ℃ but at higher temperatures, with a <italic>D</italic>-value of 2.28 at 45 ℃, 1.61 at 46 ℃, 1.05 at 47.5 ℃, and with a <italic>z</italic>-value of 7.46 ℃. This data suggests that an increase in the concentration of sugars in the environment has a protective effect on the yeast against elevated temperatures. Even so, pasteurization at 90 ℃ for thirty seconds appears to be an effective means of control for the yeast investigated. A yeast with the identical colony and cell morphology was isolated from 52° Brix grape juice concentrate from the same grape juice processing company. Both isolates were subjected to 28S DNA sequencing and FAME analysis for identification and determined to be <italic>Zygosaccharomyces rouxii</italic>, a known problem yeast in the grape juice and wine-making industry, to this point unknown in the central Washington region.</p> </abstract>","PeriodicalId":44793,"journal":{"name":"AIMS Agriculture and Food","volume":"1 1","pages":""},"PeriodicalIF":1.8,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"70183417","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Mealybug vectors: A review of their transmission of plant viruses and their management strategies","authors":"Abdul Razak Ahmed, S. O. Apori, Abdul Aziz Karim","doi":"10.3934/agrfood.2023040","DOIUrl":"https://doi.org/10.3934/agrfood.2023040","url":null,"abstract":"Mealybugs cause mechanical damage and diseases to plants. Through their feeding activities, they reduce the yield, quality and productivity of crops. This review discusses mealybug vectors of plant viruses, the economic losses they cause, mealybug species and their hosts. Among the numerous mealybug species, Planococcus species are the most effective vector of plant viruses, transmitting many Ampeloviruses. Diverse methods for the control and regulation of mealybugs are also discussed. Physical, cultural and biological control methods are labor-intensive but environmentally friendly compared to chemical methods. However, chlorpyrifos are one the active ingredients of insecticides effective against several mealybug species. Using plant products such as neem oil as a biocontrol method has been effective, similar to other insecticides. Notwithstanding, the biological method of controlling mealybugs is effectively slow but safe and highly recommended. The Anagyrus species have the highest success rate amongst other natural parasites of mealybugs. Also, farm sanitation and pruning as cultural methods help reduce mealybug populations.","PeriodicalId":44793,"journal":{"name":"AIMS Agriculture and Food","volume":"1 1","pages":""},"PeriodicalIF":1.8,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"70183531","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Weed response to ALS-inhibitor herbicide (sulfosulfuron + metsulfuron methyl) under increased temperature and carbon dioxide","authors":"Yousef Ghazi-khanlou Sani, A. Yousefi, K. Jamshidi, F. Shekari, J. L. Andújar","doi":"10.3934/agrfood.2023029","DOIUrl":"https://doi.org/10.3934/agrfood.2023029","url":null,"abstract":"<abstract> <p>Information on the impact of climate change on the growth of weed species and their sensitivity to herbicides could help to establish an efficient weed management strategy. Due to the excessive use of acetolactate synthase (ALS) inhibitor herbicides, resistance to those herbicides is increasing globally. It is thus crucial to find out whether the efficacy of these herbicides will change in the future due to the increase in carbon dioxide concentration and in the temperatures. This work therefore aims to evaluate the impact of temperature and carbon dioxide (CO₂) changes on the growth of <italic>Amaranthus retroflexus</italic>, <italic>Bromus tectorum</italic>, <italic>Chenopodium album</italic> and <italic>Echinochloa crus-galli</italic>, including the assessment of herbicide (sulfosulfuron 75% + metsulfuron methyl 5%) (SMM) efficiency in these weeds. A factorial experiment was performed in a completely randomized design with three factors, including two CO₂ concentrations (400 and 700 ppm), two temperature regimes (30/20 ℃ and 34/24 ℃ day/night), and six herbicide rates (0, 25, 37.5, 50, 62.5 and 75 g a.e. ha⁻¹) in four replications. As a result, it was seen that temperature and CO₂ concentration changes influenced the morphological parameters of the weeds. The main effect of the temperature regime on the herbicide's effectiveness, except for <italic>B. tectorum</italic>, was not statistically significant. The interaction of herbicide rates and temperature with the herbicide's efficacy was only significant for <italic>E. crus-galli</italic>; the highest efficacy was observed at 30/20 ℃ and at a rate 50% higher (75 g a.e. ha⁻¹) than the recommended one (50 g a.e. ha⁻¹). Increasing CO₂ concentrations enhanced the herbicide's efficiency and ALS enzyme activity inhibition in all the weed species, but had the greatest effect on C₃ weeds. Our results showed that temperature and CO₂ levels associated with climate change can interact to alter the efficacy of herbicidal weed control and that there are differences between plants with the C₃ and C₄ photosynthesis pathways. As a result, in the future, breeders and farmers could achieve the results desired by applying lower doses of this herbicide.</p> </abstract>","PeriodicalId":44793,"journal":{"name":"AIMS Agriculture and Food","volume":"1 1","pages":""},"PeriodicalIF":1.8,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"70183668","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Physicochemical characteristics of an alcohol hangover relief drink containing persimmon vinegar","authors":"S. Lee, Hey-Kyung Moon, Seul Lee, Yong Deuk Yun, Jong Kuk Kim","doi":"10.3934/agrfood.2023016","DOIUrl":"https://doi.org/10.3934/agrfood.2023016","url":null,"abstract":"The development of alcohol hangover relief drinks by adding persimmon vinegar was investigated in this study. This study aimed to develop and investigate the physicochemical characteristics of a hangover relief drink, derived from persimmon vinegar, that may have health benefits. Persimmon vinegar was added at concentrations of 0, 2.5, 5, 7.5, 10 and 12.5%. The higher the concentration of persimmon vinegar, the lower the pH, °Brix and reducing sugar content of the product. In contrast, higher titratable acidity, turbidity and tannin values were obtained with increasing concentrations of persimmon vinegar. The addition of 12.5% persimmon vinegar induced the highest alcohol dehydrogenase and acetaldehyde dehydrogenase activities at 160.91 and 117.14%, respectively. The L value also decreased as persimmon vinegar concentration increased. The addition of persimmon vinegar at high concentrations decreased fructose, glucose and maltose content but increased the sucrose content of the drink. Ca, K and Na were the most abundant minerals in the drink. Some organic acids, such as oxalic, malic, lactic, acetic, citric and succinic acids, were also detected in the developed alcohol hangover relief drink. This study suggests that adding 7.5% of persimmon vinegar improves the physicochemical characteristics, especially the Alcohol dehydrogenase and aldehyde dehydrogenase activities. This finding indicates that this formulated drink with 75% persimmon vinegar may be beneficial against oxidative stress.","PeriodicalId":44793,"journal":{"name":"AIMS Agriculture and Food","volume":"1 1","pages":""},"PeriodicalIF":1.8,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"70183783","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}