Precision Irrigation System (PIS) Using Sensor Network Technology Integrated with IOS/Android Application

One of the most important factors for successful agricultural production is the irrigation system in place. In this study, a precision irrigation system, which takes advantage of the various phases of plant growth, was developed and implemented using the sensor network technology integrated with IOS/Android. The amount of water in the soil was measured via sensors that were placed on certain points of the area to be irrigated. These sensors were placed near the root of the product. Data from sensors was transmitted via Wi-Fi in real-time to a mobile phone based on IOS/Android. In the light of obtained data, the seasonal precision irrigation system was created depending on the amount of water required by the plants at each stage of their growth stage. The required energy of the system was provided by solar energy. The system can be controlled by smart phones, which increases the usability of the system. When design performance was analyzed, it was observed that some important advantages such as obtaining high efficiency with water, time and energy saving and reducing the workforce were ensured. Five separate laterals were used for the irrigation system. There were valves on each lateral, which realized the opening and closing process depending on the water need. A total of 16 humidity sensors were used in the irrigation system and the data from these sensors was transferred to the IOS/Android server via the programmable controller (PLC). The basic electrical equipment in the irrigation system was monitored and controlled via mobile devices. Control parameters were obtained by comparing the real values and reference values by a closed-loop system and determine the new working status of the irrigation system

Storage and self life of grafted watermelon

Watermelon [Citrullus lanatus (Thunb.) Matsum. & Nakai] fruits from ‘Crimson Tide’ (CT) grafted onto Ferro, RS841, Argentario, and Macis rootstocks and ungrafted CT were compared for their postharvest quality after the following treatments: (1) 7 days at 21°C; (2) 7 days at 27°C; (3) 21 days at 0°C; (4) 21 days at 0°C and subsequent 7 days at 21°C; (5) 21 days at 7°C and (5) 21 days at 7°C and subsequent 7 days at 21°C. Ungrafted CT and the CT/Macis fruits seem to be more susceptible to CI. Grafting did not affect weight loss and incidence of fungal decay and TSS content in watermelon fruits, but affected changes in flesh color and firmness, and pH during storage and shelf life period. Control, the CT/Macis and CT/Argentario fruits were softer than other combinations at harvest and during storage and shelf life. Fruits did not exhibit CI symptoms during 7°C storage and subsequent shelf life period in all combinations, but fungal decay may limit storage and shelf life

Effects of Slaughter Age of Holstein Friesian Bulls on Meat Quality: Chemical Composition, Textural Characteristics, Sensory Attributes and Fatty Acid Profile

This study aimed to investigate the effects of slaughter age (young vs. old), muscle type (Longissimus dorsi (LD), Gluteus medius (GM)) and fat deposits (kidney knob and channel fat, subcutaneous fat, intramuscular fat) on chemical, organoleptic, textural characteristics and fatty acid composition of Holstein Friesian bull meat. For this purpose, the carcasses of 26 Holstein Friesian bulls that had been fattened on the same private farm were assigned to two experimental groups based on their age at slaughter: a young group (YG) (average age: 17.0 ± 1.0 months old) and an old group (OG) (average age: 22.0 ± 1.0 months old). The percentage of crude protein, panel tenderness score, polyunsaturated fatty acid (PUFA) and saturated fatty acid (SFA) content, the PUFA/SFA ratio and the hypocholesterolemic fatty acid (DFA)/hypercholesterolemic fatty acid (OFA) ratio of the bull carcasses decreased significantly with increasing slaughter age. By contrast, the OFA content of the carcasses significantly increased (p < 0.05) with increasing slaughter age. Advanced slaughter age resulted in lower panel tenderness scores. Additionally, the meat of the bulls in the OG was considered to be less healthy because of the less desirable fatty acid composition and nutritional indices, such as the PUFA/SFA and hypocholesterolemic/hypercholesterolemic ratios, compared to the meat from the bulls in the YG. Furthermore, the intramuscular fat and internal fat contained high percentages of PUFA and SFA and high PUFA/SFA and hypocholesterolemic/hypercholesterolemic ratios. Interestingly, the percentage of OFA content in the internal and intramuscular fat tissues decreased with increasing slaughter age. In conclusion, this study provided evidence that slaughter age and muscle and fat type are essential sources of variations in the textural characteristics, sensory panel attributes and fatty acid profile of meat from Holstein Friesian bulls