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Agronomy 2017, 7(2), 29; doi:10.3390/agronomy7020029

Effects on Water Management and Quality Characteristics of Ozone Application in Chicory Forcing Process: A Pilot System

Department of Agriculture, Food, Natural Resources, Animals and Environment, University of Padova, Campus of Agripolis, Viale dell’Università 16, Legnaro 35020, Italy
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Academic Editor: Peter Langridge
Received: 23 February 2017 / Revised: 7 April 2017 / Accepted: 13 April 2017 / Published: 19 April 2017
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Abstract

Agriculture is the largest user of world water resources, accounting for 70% of all consumption. Reducing water consumption and increasing water use efficiency in agriculture are two of the main challenges that need to be faced in the coming decades. Radicchio Rosso di Treviso Tardivo (RTT) is a vegetable that requires a water forcing process prior to final commercialization which presents a significant environmental impact due to the high water volumes used and then dispersed into the environment. The experiment was aimed at reducing the water use in the forcing process of RTT, by developing a pilot system with recycled water in a closed loop through ozone treatment. Concerning water quality, the redox potential value was higher in the ozonized system, whereas turbidity, pH and electrical conductivity of the ozonized system did not change significantly from the control. Yield and quality of plants obtained in the ozonized system did not significantly differ from the control plants except for the antioxidant activity that was higher in plants forced using the water treated with ozone. Our initial results suggest that the ozone treatment could be applied in the forcing process and is suitable for growers, saving up to 95% of water volumes normally used for this cultivation practice. View Full-Text
Keywords: sustainability; water use efficiency; Cichorium intybus L.; Rubifolium group; radicchio; antioxidant; phenols; bitter taste; guaianolides sustainability; water use efficiency; Cichorium intybus L.; Rubifolium group; radicchio; antioxidant; phenols; bitter taste; guaianolides
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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MDPI and ACS Style

Nicoletto, C.; Maucieri, C.; Sambo, P. Effects on Water Management and Quality Characteristics of Ozone Application in Chicory Forcing Process: A Pilot System. Agronomy 2017, 7, 29.

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