Search Results (16)

Vegetables have a short period of freshness, and therefore, the purchase of vegetables has to be carefully matched with sales, especially in the “small production and big market” setting prevalent in China. Therefore, it is worthwhile to develop a systematic and comprehensive mathematical model of replenishment plans and pricing strategies for each category of vegetables and individual products. In this paper, we analyze the following three questions: Question One: What is the distribution law and relationship between the sales volume of vegetable categories and single products? Question Two: What is the relationship between total sales volume and cost-plus pricing of vegetable categories? And is it possible to provide the daily total replenishment and pricing strategy of each vegetable category for the following week to maximize supermarket profit? Question Three: How can we incorporate the market demand for single vegetable products into a profit-maximizing program for supermarkets? Is it possible to further formulate the replenishment plan requirements for single products? To answer the first question, we created pivot tables to analyze occupancy. We found that mosaic leaves, peppers, and edible mushrooms accounted for a larger proportion of occupacy, while cauliflowers, aquatic rhizomes, and eggplants accounted for a smaller proportion. For the single items, lettuce, cabbage, green pepper, screw pepper, enoki mushroom, and shiitake mushroom accounted for a large proportion of their respective categories. We used the Pearson correlation coefficient and the Mfuzz package based on fuzzy c-means (FCM) algorithm to analyze the correlation between vegetable categories and single products. We found that there was a strong correlation between vegetable categories. Moreover, the sale of vegetable items belonging to the same category exhibited the same patterns of change over time. In order to address the second question, we established the LightGBM sales forecasting model. Combined with previous sales data, we forecasted and planned an efficient daily replenishment volume for each vegetable category in the coming week. In addition, we developed a pricing strategy for vegetable categories to maximize supermarket profits. For the third question, we built a dynamic programming model combining an optimal replenishment volume with a product pricing strategy for single items, which let the supermarket maximize its expected profits. Full article

This study presents various research methods and results analysis of the total antioxidant status (TAS), polyphenols content (PC) and vitamin C content in selected plant materials (vegetables) subjected to various technological processes, including sous-vide. The analysis included 22 vegetables (cauliflower white rose, romanesco type cauliflower, broccoli, grelo, col cabdell cv. pastoret, col lllombarda cv. pastoret, brussels sprouts, kale cv. crispa–leaves, kale cv. crispa–stem, toscana black cabbage, artichokes, green beans, asparagus, pumpkin, green peas, carrot, root parsley, brown teff, white teff, white cardoon stalks, red cardoon stalks and spinach) from 18 research papers published in 2017 to 2022. The results after processing by various methods such as conventional, steaming and sous-vide cooking were compared to the raw vegetable results. The antioxidant status was mainly determined by the radical DPPH, ABTS and FRAP methods, the polyphenol content by the Folin–Ciocalteu reagent and the vitamin C content using dichlorophenolindophenol and liquid chromatography methods. The study results were very diverse, but in most studies, the cooking techniques contributed to reducing TAS, PC and vitamin C content, with the sous-vide process being most beneficial. However, future studies should focus on vegetables for which discrepancies in the results were noted depending on the author, as well as lack of clarity regarding the analytical methods used, e.g., cauliflower white rose or broccoli. Full article

The recovery of bioactive compounds from crop byproducts leads to a new perspective way of waste reutilization as a part of the circular economy. The present study aimed at an exhaustive metabolite profile characterization of globe artichoke and cauliflower byproducts (leaves, stalks, and florets for cauliflower only) as a prerequisite for their valorization and future implementations. The metabolite profile of aqueous and organic extracts of byproducts was analyzed using the NMR-based metabolomics approach. Free amino acids, organic acids, sugars, polyols, polyphenols, amines, glucosinolates, fatty acids, phospho- and galactolipids, sterols, and sesquiterpene lactones were identified and quantified. In particular, globe artichoke byproducts are a source of health-beneficial compounds including chiro-inositol (up to 10.1 mg/g), scyllo-inositol (up to 1.8 mg/g), sesquiterpene lactones (cynaropicrin, grosheimin, dehydrocynaropicrin, up to 45.5 mg/g in total), inulins, and chlorogenic acid (up to 7.5 mg/g), whereas cauliflower byproducts enclose bioactive sulfur-containing compounds S-methyl-L-cysteine S-oxide (methiin, up to 20.7 mg/g) and glucosinolates. A variable content of all metabolites was observed depending on the crop type (globe artichoke vs. cauliflower) and the plant part (leaves vs. stalks). The results here reported can be potentially used in different ways, including the formulation of new plant biostimulants and food supplements. Full article

Food losses and waste reduction are a worldwide challenge involving governments, researchers, and food industries. Therefore, by-product revalorization and the use of key extracted biocompounds to fortify innovative foods seems an interesting challenge to afford. The aim of this review is to evaluate and elucidate the scientific evidence on the use of green technologies to extract bioactive compounds from Brassica by-products with potential application in developing new foods. Scopus was used to search for indexed studies in JCR-ISI journals, while books, reviews, and non-indexed JCR journals were excluded. Broccoli, kale, cauliflower, cabbage, mustard, and radish, among others, have been deeply reviewed. Ultrasound and microwave-assisted extraction have been mostly used, but there are relevant studies using enzymes, supercritical fluids, ultrafiltration, or pressurized liquids that report a great extraction effectiveness and efficiency. However, predictive models must be developed to optimize the extraction procedures. Extracted biocompounds can be used, free or encapsulated, to develop, reformulate, and/or fortify new foods as a good tool to enhance healthiness while preserving their quality (nutritional, functional, and sensory) and safety. In the age of recycling and energy saving, more studies must evaluate the efficiency of the processes, the cost, and the environmental impact leading to the production of new foods and the sustainable extraction of phytochemicals. Full article

The present research focuses on using plant waste from agricultural production chains (vegetable outgrades) as ingredient sources for innovative food strategy developments. The quality of multi-vegetable products made from frozen vegetable outgrades (broccoli, cauliflower, green and yellow cut beans) for serving in gastronomy was evaluated. Vegetable outgrades were found to be low-cost sources of nutritional components. The dietary fiber content varied from 2.35 (cauliflower Giewont cultivar) to 4.40 g/100 g (green bean Rimember cultivar). The protein content varied from 1.41 (green bean Opportune cultivar) to 2.58 g/100 g (broccoli Porthenon cultivar). Bioactive compounds, including polyphenols and vitamin C, varied significantly depending on the vegetable. The content of carotenoids (β-carotene and zeaxanthin) in vegetables, in particular broccoli (Larson cultivar) and green beans (Rimember and Opportune cultivars), was lower than in outgrades. Due to the high nutrient quality of outgrades, the preparation of mechanically-formed vegetable patties and paste proceeded. According to recommendations of NRF, NAS, NDS nutrient density indices, both patties and pastes were classified as products with rich nutritional value and full-valuable components of the human diet. Moreover, food production technology utilizing vegetable outgrades can be potential solutions for food loss and waste management in gastronomy and in the food production industry. Full article

We have developed a Potato virus X (PVX)-based vector system compatible with the GoldenBraid 2.0 (GB) cloning strategy to transiently express heterologous proteins or peptides in plants for biotechnological purposes. This vector system consists of three domestication vectors carrying three GB parts—the cauliflower mosaic virus (CaMV) 35S promoter with PVX upstream of the second subgenomic promoter of the PVX coat protein (PVX CP SGP), nopaline synthase (NOS) terminator with PVX downstream of the first PVX CP SGP and the gene of interest (GOI). The full-length PVX clone carrying the sequence encoding a green fluorescent protein (GFP) as GOI was incorporated into the binary GB vector in a one-step reaction of three GB parts using the four-nucleotide GB standard syntax. We investigated whether the obtained vector named GFP/pGBX enables systemic PVX infection and expression of GFP in Nicotiana benthamiana plants. We show that this GB-compatible vector system can be used for simple and efficient assembly of PVX-based expression constructs and that it meets the current need for interchange of standard biological parts used in different expression systems. Full article

In agriculture, biochar (B) application has been suggested as a green technology to reduce nitrate pollution from agricultural origins and improve crop yield. The agronomic impact of B use on soil has been extensively studied, while knowledge of its possible effects on horticultural cultivation is still scarce. A greenhouse experiment was conducted to evaluate the effect of using biochar in soils treated with two different rates of nitrogen fertilizers on soil properties and nitrogen (N) leachate. This study also investigated the vegetative parameters during the crop growing season of Brassica oleracea L. var. botrytis. Soil mesocosms were set up to test the following treatments: untreated/control (C); normal dose of N fertilizer (130 kg N ha⁻¹) (ND); ND+B; high dose of N fertilizer (260 kg N ha⁻¹) (HD); and HD+B. Principal component analysis and cluster analysis were exploited to assess biochar’s ability to reduce nitrate leaching and enhance soil–vegetative properties. Biochar addition affected the soil chemical properties of the fertilized microcosms (ND and HD). Biochar increased the $\mathrm{N}{\mathrm{H}}_4^{+}$ content in HD soil and the $\mathrm{N}{\mathrm{O}}_3^{-}$ content in ND soil by 26 mg/L and 48.76 mg/L, respectively. The results showed that biochar application increased the marketable cauliflower yield. In ND+B and HD+B, the curd weight was 880.68 kg and 1097.60 kg, respectively. In addition, a small number of nitrogenous compounds in the leachate were quantified in experimental lines with the biochar. Therefore, biochar use improves the marketable yield of horticulture, mitigating the negative impacts associated with the mass use of N fertilizers in agriculture. Full article

Sulforaphane (1-isothiocyanato-4-(methylsulfinyl)-butane) and iberin (1-isothiocyanato-3-methylsulfinylpropane) have attracted widespread attention due to their anti-inflammatory and cancer-preventive properties. These isothiocyanates are products of the enzymatic hydrolysis of the glucosinolates glucoraphanin and glucoiberin, which are found only in the plants of the order Brassicales. Cruciferous vegetables, such as broccoli, cabbage and cauliflower, belong to the order Brassicales, specifically, in the Brassicaceae family. Our aim was to develop an efficient and accurate method for the simultaneous determination of sulforaphane and iberin in cruciferous vegetables using Ultra-high Performance Liquid Chromatography-Quadrupole Time-of-Flight Mass Spectrometry (UPLC-Q-ToF-MS). The method was applied for the quantitative determination of these compounds in a variety of cruciferous vegetables (green and purple broccoli, white and purple cabbage, radish, turnip, arugula, watercress and cauliflower). The results showed that green and purple broccoli contained the highest levels of sulforaphane (660.14 ± 34.29 to 210.11 ± 9.76 μg g⁻¹ dry weight), while the highest concentration of iberin was detected in purple broccoli (144.98 ± 3.56 μg g⁻¹ dry weight). The lowest concentrations of sulforaphane and iberin were measured in watercress and radish. The differences in the content of these compounds can be attributed to the variability among Brassicaceae species, geography, season and various environmental factors. Full article

The copper powder produced by electrolysis has a dendritic structure, which gives it excellent green strength as a raw material for producing powder metallurgical components. Yet its large specific surface makes it susceptible to oxidation. Although the oxidation tends to occur only on the surface, it still needs to be reduced. The partially oxidized cauliflower-like copper powder was reduced by hydrogen in this paper. Internal diffusion was found as the rate controlling step for the hydrogen reduction reaction, in which the apparent activation energy was determined to be 14.18 kJ/mol using the Arrhenius-based expression for the diffusion coefficient. Controlling copper powder particles were still compact after reduction, and the tips of dendrite arms became round and smooth. The apparent density decreased after reduction, but excess temperature led to sintering, and as a result, increased apparent density of metallic powder. Therefore, lower reduction temperature and appropriately long reduction times yielded better apparent density. These research results can provide reference for metallic powder plants. Full article

Studies in UK and US have reported a temporal decline in the iron content of plant-based foods. Limited research on this topic has been conducted in Australia. The aim of this scoping review was to provide a comprehensive evaluation on the temporal change in iron content of Australian vegetables and legumes from 1900 onward. A systematic search of electronic databases, websites, backward reference searching, and Australian food composition tables was conducted. A total of 34 articles and six versions of Australian food composition databases published between 1930s to 2021, were included in this review. Overall, iron content of vegetables and legumes were assessed at limited time points and geographical origin, cultivars, sampling and analytical techniques varied across studies. The majority of vegetables had similar iron content between two or more timepoints but decreases of 30–50% were noted for sweet corn, red-skinned potatoes, cauliflower and green beans while increases of 150–300% were seen for Hass avocadoes, mushrooms and silverbeet. More pronounced reductions in iron content were observed for legumes, with higher and more variable values reported pre-2000 compared to recent years. Due to limited data and variations in sampling and analytical techniques, no definitive conclusions could be established. As plant-based diets are becoming more popular, consistent monitoring of the nutrient composition of staple plant-based foods is strongly recommended. Full article

Alighting aphids probe a new host plant by intracellular test punctures for suitability. These induce immediate calcium signals that emanate from the punctured sites and might be the first step in plant recognition of aphid feeding and the subsequent elicitation of plant defence responses. Calcium is also involved in the transmission of non-persistent plant viruses that are acquired by aphids during test punctures. Therefore, we wanted to determine whether viral infection alters calcium signalling. For this, calcium signals triggered by aphids were imaged on transgenic Arabidopsis plants expressing the cytosolic FRET-based calcium reporter YC3.6-NES and infected with the non-persistent viruses cauliflower mosaic (CaMV) and turnip mosaic (TuMV), or the persistent virus, turnip yellows (TuYV). Aphids were placed on infected leaves and calcium elevations were recorded by time-lapse fluorescence microscopy. Calcium signal velocities were significantly slower in plants infected with CaMV or TuMV and signal areas were smaller in CaMV-infected plants. Transmission tests using CaMV-infected Arabidopsis mutants impaired in pathogen perception or in the generation of calcium signals revealed no differences in transmission efficiency. A transcriptomic meta-analysis indicated significant changes in expression of receptor-like kinases in the BAK1 pathway as well as of calcium channels in CaMV- and TuMV-infected plants. Taken together, infection with CaMV and TuMV, but not with TuYV, impacts aphid-induced calcium signalling. This suggests that viruses can modify plant responses to aphids from the very first vector/host contact. Full article

Little is still known about macro- and micronutrients in processed selected Brassica vegetables such as purple and green cauliflower, rutabaga and kale. This study evaluates the influence of different processing conditions (blanching and boiling) on the stability of selected macro- and micronutrients in the aforementioned vegetables. Results indicated that blanching and boiling affect the mineral content of Brassica vegetables. Of the examined Brassica vegetables, the largest losses were found for potassium and iron (on average by 39.72%). Full article

Verticillium wilt is one of the most important diseases of cauliflower and can lead to serious economic losses. In this study, two complementary strategies were explored to employ the antagonistic capacity of Verticillium isaacii towards Verticillium wilt of cauliflower. The first strategy focused on introducing V. isaacii Vt305 by artificial inoculation of cauliflower plantlets at the nursery stage. Two inoculum types (spores and microsclerotia of V. isaacii Vt305) and different concentrations of microsclerotia were tested in greenhouse and field trials. Seed treatment with 500 microsclerotia seed⁻¹ led to a satisfying biocontrol level of Verticillium wilt. In addition, the PHYTO-DRIP^® system was successful in delivering the microsclerotia to cauliflower seeds. The second strategy relied on the stimulation of the natural V. isaacii populations by rotating cauliflower with green manures and potato. Four green manure crops and potato were tested during multiple field experiments. Although these crops seemed to stimulate the V. isaacii soil population, this increase did not result in a control effect on Verticillium wilt of cauliflower in the short term. Importantly, our results indicate that the use of green manures is compatible with the application of V. isaacii Vt305 as biocontrol agent of Verticillium wilt in cauliflower. Full article

A key aspect in cover crop management is termination before the cash crop is planted. The aim of this study was to assess the effects of termination methods on ground-dwelling arthropods. The conventional mechanical termination method—i.e., green manuring by means of a disc harrow—was compared to flattening using a roller crimper. Two different crop systems were investigated for two growing seasons; cauliflower was grown in autumn after the termination of a mixture of cowpea, pearl millet, and radish, and tomato was cropped in spring and summer after the termination of a mixture of barley and vetch. Ground beetles (Coleoptera: Carabidae), rove beetles (Coleoptera: Staphylinidae), and spiders (Araneae) were sampled by means of standard pitfall traps throughout the growing season of both cash crops. The roller crimper increased the overall abundance of ground beetles in the first growing season of both cash crops, whereas in the second year, no significant effect could be detected. Rove beetles were more abundant in plots where the cover crops were terminated by the roller crimper. Finally, green manuring increased the abundance of spiders, especially on the first sampling date after cover crop termination. Albeit different taxa showed different responses, the termination of cover crops by a roller crimper generally increased the abundance of ground dwelling arthropods. Given that most of the sampled species were generalist predators, their increased abundance could possibly improve biological control. Full article

Background: There has been an increasing interest in low fermentable oligosaccharides, disaccharides, monosaccharides, and polyols (FODMAP) diets for irritable bowel syndrome. The aims of the present study were (1) to survey knowledge and eating habits with respect to low- and high-FODMAP foods in a general population, and (2) to analyze the relationship between lower gastrointestinal problems (LGIP, pain and irregular stool habits) and habits/foods for prevention. Methods: The present study was carried out with medical examinees (n = 1024) at a clinic in Japan using self-administrated questionnaires. The subjects were asked whether they knew each FODMAP food, eating habit, and cooking habit. Chi-squared tests were used for analyzing the characteristics of LGIP-related factors. Logistic regression models were utilized to select foods which predict LGIP. Results: Women cooking by themselves and who were younger indicated less LGIP (Chai-square for trend). More than 60% reported that they often ate rice, coffee, eggs, pork, chicken, breads, noodles, and onions, which are solely classified as high-FODMAP foods. LGIP was related to age and self-cooking habits in women. Soybeans had the least significant relationship with LGIP (odds ratio (OR) 0.48, 95% confidence interval (CI) 0.32–0.73), followed by seaweed, shellfish, wheat, cow’s milk, green beans, and cauliflower. In contrast, artificial sweeteners were most significantly related with LGIP (OR 1.54, 95% CI 1.16–2.03), followed by margarine and tomato paste. Conclusions: The associations between FODMAP foods and LGPI appeared to be different from the Western results. Furthermore, some diets related to LGIP are suggested. Full article