In recent years, several global issues related to food waste, increasing CO2 emissions, water pollution, over-fertilization, deforestation, loss of arable land, food security, and energy storage have emerged. Climate change urgently needs to be addressed from an ecological and social perspective. Implementing new indoor urban vertical farming (IUVF) operations is one way to combat the above-mentioned issues as well as foodborne illnesses, scarcity of drinking water, and more crop failure due to infection from plant pathogens and insect pests. A promising production mode is plant factories (PFs), which are indoor plant production systems completely isolated from outside environment. This paper mainly focuses on the comprehensive review of scientific papers in order to analyse the different applications of urban farming (UF) based on three different dimensions: a) the manufacturing techniques and equipment used; b) the energy that these systems require, the distribution of energy, and ways to minimize the energy-related cost; and c) the technological innovations applied in order to optimize the cultivation possibilities of IUVF.

Plant factories in the water-food-energy Nexus era: a systematic bibliographical review

Grafting of vegetable seedlings is a unique horticultural technology, practised for more than 50 years, to overcome problems associated with intensive cultivation on limited arable land. Grafting vegetables can protect against soil-borne diseases and nematodes, against abiotic stresses such as high/low temperatures, salinity, drought or excessive soil-water content, and against elevated soil concentrations of heavy metals and organic pollutants. In addition, the grafted plant takes up water and nutrients from the soil more efficiently and retains its vitality for longer periods during the growing season. However, rootstock/scion combinations may affect and alter the final size, yield, and quality of fruits from grafted plants, both immediately postharvest and during prolonged storage. These alterations may be attributed in part to differing production environments and methods, the type of rootstock/scion combinations used, and harvest date. The aim of this paper is to review the most recent literature on the effects of grafting on postharvest quality of fruits/vegetables: tomato, watermelon, melon, eggplant, cucumber and pepper. The review will conclude by identifying several prospects for future research aimed at improving the quality of grafted fruit/vegetable products.

/pdf/grafted-vegetables-the-influence-of-rootstock-and-scion-on-jd2zsy1sc5.pdf

Grafted vegetables - the influence of rootstock and scion on postharvest quality.

In the present study, combination of infrared (IR) based dry blanching and hybrid drying involving
IR-hot air was used for bitter gourd slices. Infrared blanching conditions were standardized based
on the degree of enzyme (peroxidase and polyphenol oxidase) inactivation and product quality.
The performance of IR blanching was compared with microwave (MW), water, and steam blanching.
The performance of hybrid drying was compared to that of hot air (HA) drying. Microwave and
IR blanched slices retained higher amount of ascorbic acid (95% and 93%, respectively) and charantin
(76.8% and 74.8%), as compared to water and steam blanching. Infrared blanching followed by
hybrid drying required �66% lesser time than water blanched-HA dried with higher retention of
charantin (68.4%), ascorbic acid (86.3%), and chlorophyll (42.9%), also consuming 79% less energy
than HA drying. The results showed that IR-based blanching and hybrid drying could be used
effectively to produce dried bitter gourd slices having better quality.
Practical applications
Bitter gourd (Momordica charantia L.) is a good source of ascorbic acid and charantin. This study
explored the potentials of infrared assisted blanching and hybrid drying of bitter gourd slices as an
alternative to wet blanching (water & steam) and hot air drying. The infrared (IR) assisted blanching
and hybrid drying employed in the present study resulted in shorter processing time with higher
nutrient retention and higher energy efficiency than HA drying. The results indicated that IR
assisted blanching and hybrid drying techniques have great industrial potential to reduce processing
time as well as energy, besides producing the better quality product.

Infrared based dry blanching and hybrid drying of bitter gourd slices: Process efficiency evaluation

Each strawberry (Fragaria × ananassa) cultivar has its own growth and yield characteristics. However, the characteristics of many cultivars have not been determined at a consistent time and place, making direct comparative analysis difficult. The objective of this study was to identify characteristics and trends of five Korean strawberry cultivars in the same environment during an entire season. Therefore, environmental factors such as daily average air temperature, daily average relative humidity, daily average solar radiation, daily soil temperature, daily soil water content, daily soil electrical conductivity (EC), plant growth characteristics such as the number of leaves, plant height, leaf length, leaf width, and crown diameter, and productivity characteristics such as flowering and fruiting were measured to investigate the possible correlations of the data over one season. The vegetative growth of “Seolhyang” and “Keumsil” was greater than that of “Jukhyang” and “Maehyang”. The yield of “Arihyang” was greater than that of all other cultivars. “Arihyang” also presented the greatest weight per number of fruits. Among environmental factors, higher variability in air temperature and soil water content was correlated to lower total fresh weight in the following week at different degrees for each cultivar. Among the cultivars, the time to the first flowering was delayed by about seven days when the number of leaves increased by one and was reduced by one day per 1 cm increase in plant height. The total fresh weight was enhanced up to 271 g per experimental unit, while the average number of leaves increased by one. The results indicate that the data can be used by those who need information regarding the characteristics of the strawberry cultivars through direct comparative analysis.

https://www.mdpi.com/2311-7524/7/2/30/pdf

Characteristics and Trends of Strawberry Cultivars throughout the Cultivation Season in a Greenhouse

The purpose of this study was to examine the qualities of muffins with 0, 3, 6, 9, and 12% bitter melon powder. The specific gravity of muffins prepared by adding bitter melon powder was higher than that of the control group. The height of the control group was higher than that of the samples with bitter melon powder. The weight of muffins was not significantly different between all sample gro ups. The volume and specific loaf volume of muffins were decreased by the addition of bitter melon powder. The baking loss rate of muffi ns was not significantly different between all sample groups. The moisture content of the samples with bitter melon powder was higher but the pH of muffins was lower than those of the control group. DPPH radical scavenging activity of the control group was 26.86%, whereas the samples with bitter melon powder ranged from 41.35~74.91%. In crumb color, the L value was decreased, but a and b value were increased significantly by the addition of bitter melon powder. The hardness, springiness, cohesiveness, chewiness and brittleness of textural properties of muffins were significantly decreased by the addition of bitter melon powder. Sensory evaluation scores i n terms of appearance, flavor, taste, texture and overall preference of groups with 3% and 6% of bitter melon powder did not show any significant difference when compared to the control group. Based on the above results, using less than 6% of the bitter melon powder would be proper to make muffins.Key words: bitter melon powder, muffins, quality characteristics

Quality Characteristics of Muffin Added with Bitter Melon (Momordica charantia L.) Powder

Charantin Contents and Fruit Characteristics of Bitter Gourd (Momordica charantia L.) Accessions

This study was conducted to examine the effect of grafted peppers (Capsicum annuum) on different rootstocks on fruit quality. Three pepper cultivars, ‘Nokkwang’, ‘Saengsaeng Matkkwari’, and ‘Shinhong’ were grafted onto five commercial rootstocks that are known to be resistant to Phytophtora blight. Non-grafted or auto-grafted peppers were used as controls. Grafted plants were grown during two consecutive harvest periods by semi-forcing culture (April to August) and retarding culture (September to March the subsequent year). Full size green fruits were harvested and weighed weekly from June to August (Semi-forcing culture) and from December to March of the subsequent year (Retarding culture). The fruit size, weight, flesh thickness, and firmness were measured every month. Total marketable yield was not significantly influenced by either auto-graft of ‘Nokkwang’, ‘Saengsaeng Matkkwari’, and ‘Shinhong’ of pepper or grafted with the five commercial rootsctocks. By contrast, grafting influenced the apparent fruit quality of peppers. Fruit characteristics differed depending on the rootstock cultivars. However, the fruit characteristics of rootstock did not affect the fruit characteristics of scion grafted onto that rootstock. Fruit characteristics in each treatment differed among harvest time (first, second, and third harvest). Fruit quality parameters were also different as affected by the harvest period. In conclusion, apparent quality and textural property of pepper fruits were influenced by not only grafting with different rootstocksbut also by the harvest period and harvest time. Accordingly, rootstock/scion combination, the scion variety and the harvest period must be carefully chosen to get the desired optimal fruit quality.

/pdf/effects-of-different-rootstocks-on-fruit-quality-of-grafted-uq18bzgrz8.pdf

Effects of different rootstocks on fruit quality of grafted pepper (Capsicum annuum L.).

This experiment was carried out to figure out the changes of photosynthesis and cellular tissue of radish grown under the condition of high temperature and high CO concentration to provide the information regarding the coming climatic change. Radish was cultivated in spring season under 4 treatments, 'ambient temp. + ambient CO conc. (control)', 'ambient temp. + elevated CO conc. (elevated CO)', 'elevated temp. + ambient CO conc. (elevated temp.)', 'elevated temp. + elevated CO conc. (elevated temp.+CO)'. The elevated temperature plot was maintained at 4 higher than atmospheric air temperature, and the elevated CO concentration plot was maintained at 650 mg.L CO. The fresh weight of root, photosynthesis ability and starch contents were increased at the 'elevated CO' treatment. Also, the cellular tissue was tight and close at 'elevated CO' treatment. However, elevated temperature conditions worsened results in growth, photosynthesis ability, and starch content.

Change of Photosynthesis and Cellular Tissue under High CO2 Concentration and High Temperature in Radish

Photosynthetic Characteristics and Cellular Tissue of Chinese Cabbage are Affected by Temperature and CO2 Concentration

‘Arihyang’, a Strawberry Variety with Highly Firm and Large-Sized Fruit for Forcing Culture

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