Acceleration assessment during mechanical harvest of grapes using a non commercial instrumented sphere

The use of the harvesting machine for grape wine has the limit of the production of must coming out from the detachment of the berries that could reflect negatively on the quality of the final product. It depends on many factors including grapes variety, ripeness and frequency of the harvesting machine shakers. The shaking frequency generally adopted is the one that achieves the maximum harvest efficiency, that means high work capacity and low grape juice production. In this paper, the authors present a new system to measure the accelerations received by grapevine during mechanical harvest with the aim of evaluating the influence of the shaking frequency on the quality of the must obtained. The device is an instrumented sphere designed and implemented by the Agricultural Mechanics Section of the Department of Agricultural and Forest Sciences, University of Palermo, Italy. It contains a triaxial Micro Electro-Mechanical Systems (MEMS) sensor capable of acquiring acceleration from a few mg to 400 g (where g is the gravitational acceleration). The field tests were carried out in September 2015 on Viognier and Grillo grapes. They allowed to measure the accelerations on the plants during mechanical grape harvest with three different shaking frequencies: 7.6, 7.9 and 8 Hz, and then to evaluate their influence on the main quality characteristics of the musts obtained. The results showed that the number of vibrations on the plants linearly increases with the increasing frequency. With reference to the quality of the musts obtained, polyphenols and catechins increased as the shaking frequency increased both for Viognier and Grillo varieties

Quality evaluation of grapes for mechanical harvest using vis NIR spectroscopy

Mechanical harvest of grapes is one of the operations that mostly influence the quality of the future wine. The shaking frequency of the harvesting machine is usually adjusted on the basis of the grape berry characteristics in order to limit grape juice production that is a potential cause of uncontrolled fermentations. These evaluations usually require time, personnel and laboratory analyses. The introduction of a vis NIR system to rapidly and reliably evaluate the berry properties in field before mechanical harvest could be a good alternative. The aim of this study was to evaluate the feasibility of applying vis NIR spectroscopy as a non-destructive technique on grapes cv. Syrah and Chardonnay to predict pedicel detachment force, pH and total soluble solids before mechanical harvest. The spectral acquisitions were performed using a portable vis NIR device (600-1000 nm). An Ordinary Least Square evaluation was applied to assess vis NIR prediction ability on grapes. The system gave excellent performance in predicting pH for both varieties (R 2 = 0.99), also confirmed by the indicators SECV/M and Bias/M respectively equal to 0.024 and 0.014 for cv. Syrah and 0.002 and -0.009 for Chardonnay. The vis NIR device showed satisfactory prediction ability even regarding total soluble solids (R 2 = 0.997 for Syrah and 0.9935 for Chardonnay) with SECV/M = 0.090, Bias/M = 0.071 for cv. Syrah and SECV/M = 0.00, Bias/M = -0.002 for Chardonnay. However, the results showed the low vis NIR ability to predict detachment force for Chardonnay grapes (R 2 = 0.85, SECV/M = 1.008; Bias/M = -0.834), and an acceptable one for Syrah grapes (R 2 = 0.87; SECV/M = 0.362; Bias/M = -0.109). Since detachment force has an enormous importance in grapes mechanical harvest, the possibility of applying vis NIR spectroscopy in field before harvest is very encouraging for cv. Syrah (red grapes) and needs to be improved for cv. Chardonnay (white grapes)

Use of a portable VIS NIR device to predict table olives quality

There is a growing interest today in high-quality and sustainable production especially in the agro-food sector where the use of automated, precise and non-destructive monitoring analytical systems is spreading more and more. In table olives consumption colour and texture are very important quality attributes deriving from ripening, size of the cell wall, middle lamella and fibrous tissues that can be compromised by bruising during harvest operations or postharvest handling. Mechanical damage also accelerates physiological processes, which lead to senescence, spoilage and loss of nutritional value. Nocellara del Belice cultivar is one of the most important table olive varieties in Italy both for the production and the marketed quantities, with an average annual production of 25,000 t. The aim of this study was to evaluate the feasibility of applying vis NIR spectroscopy as a non-destructive technique on Nocellara del Belice table olives to predict colour and firmness during harvest and post-harvest operations. The spectral acquisitions were performed using a portable vis NIR device (600 - 1000 nm). A regression model was considered to evaluate the prediction capacity of vis NIR starting from the observed values of a validation data set. The system gave excellent performance in predicting table olives colour (R2 = 0.96 for “hue”), while the results showed a very low vis NIR ability to predict Nocellara del Belice table olives firmness (R2 = 0.18) which make this device unsuitable for the purpose. The possibility of applying vis NIR spectroscopy in field before harvest or for selection in postharvest operations is very encouraging for colour prediction and seems to be not adequate for firmness or damage evaluation

Honey Production with Remote Smart Monitoring System

The innovative technologies of precision agriculture can be applied to beekeeping, a very important sector both from an environmental and production point of view. Bees are responsible, through pollination, for the reproduction of numerous plants guaranteeing biodiversity and providing a final product, honey, highly energetic and with high health properties. Today, sensors applied to the hives can be used to obtain information on the colony phenology in the field, disturbing them as little as possible, allowing the construction of forecast models to control their health state and production increase. The Department of Agricultural, Food and Forest Sciences of the University of Palermo developed a WNS-type system for continuously monitoring and controlling the main environmental factors, both inside and outside the hive, in order to evaluate their influence on daily honey production. The novel system allows to identify any critical points in honey production recording environmental, sound and production data and real time transmitting them to the operators, accessing a specifically created web interface. The results of the study represent the basis for a precision hive management model that can be applied in different environmental conditions to optimize honey production

Hydroseeding application on degraded slopes in the southern Mediterranean area (Sicily).

Hydroseeding is a technique increasingly used to establish vegetation on degraded areas in order to provide environmental protection. The objective of this article was to evaluate the effectiveness of four different hydroseeding methods (bonded fiber matrix hydroseeding, thick hydroseeding, reinforced hydroseeding plus water retention, and reinforced hydroseeding) on a degraded artificial slope in the southern Mediterranean area determining total vegetation cover, hydroseeding vegetation cover, hydroseeding success index (HSI), natural and hydroseeded vegetation height. The test area does not allow the use of any operating machinery for soil and vegetation management, and the only applicable technique is therefore hydroseeding. After hydroseeding was applied (in December 2010), 21 checks were carried out every 15 days (from January 2011-December 2011) to verify the occurrence and development of the hydroseeded species in order to evaluate the effectiveness of the different hydroseeding techniques in the study area. The results of the first experimentation performed in Sicily show that hydroseeding has good prospects of application on degraded areas in semiarid Mediterranean environments. In our study HSI > 0.8 was obtained only in test 2 (thick hydroseeding, period February-June 2011) where there was the simultaneous presence of earthworm humus and mulch

Investigación sobre un pasteurizador de túnel para las aceitunas de mesa “Nocellara del Belice” procesadas mediante el “Método Castelvetrano”

The influence of pasteurization temperature and time of treatment on the flesh firmness and the evolution of microbial communities was studied for table olives Cv. Nocellara del Belice, packed in glass jars and processed with a tunnel pasteurizer. The experiment was first carried out on the laboratory level in order to select the optimal combination of pasteurization time/temperature so as to obtain the proper balance between the consistency of the pulp and the microbiological quality of the final product. Pasteurization at industrial scale was then carried out in a tunnel pasteurizer applying the treatment at 75 °C for 8 min in the thermal center of the jars. Besides flesh firmness and microbial evolutions, the pH, total titratable acidity (TTA) and color were evaluated for the table olives during storage at 6, 12 and 15 months from packing. The table olives showed a high stability and acceptable flesh firmness for the entire period under observation. Specifically, olive pulp texture decreased during the storage period, but the softening was most evident in the deeper layers of the pulp. The results indicated that the storage period should not exceed 6 months. Although the hygiene is preserved, after this period the firmness might not be acceptable to consumers.En el presente trabajo se estudió la influencia de la temperatura y del tiempo de pasteurización en la firmeza de la pulpa y la evolución de las comunidades microbianas para la aceituna de mesa “Nocellara del Belice” procesadas con un pasteurizador de túnel. El experimento se llevó a cabo preliminarmente a nivel de laboratorio con el fin de seleccionar la combinación óptima de tiempo/temperatura de pasteurización para obtener el compromiso adecuado entre la consistencia de la pulpa y la calidad microbiológica del producto final. A continuación se llevó a cabo la pasteurización en escala industrial dentro de un pasteurizador de túnel aplicando el tratamiento a 75 ° C durante 8 minutos. Fueron evaluados pH, acidez total titulable (ATT) y el color para las aceitunas de mesa durante el almacenamiento a los 6, 12 y 15 meses de envasado. Las aceitunas de mesa mostraron una alta estabilidad y una firmeza de pulpa aceptable para todo el período de observación; en particular, la textura de pulpa disminuyó durante el período de almacenamiento, pero el ablandamiento fue más evidente en las capas más profundas de la pulpa. Los resultados indicaron que el período de almacenamiento no debe ser superior a 6 meses

Alkaline phosphatase survey in pecorino siciliano PDO cheese

The determination of alkaline phosphatase (ALP) in cheeses has become an official method for controlling cheeses with a protected designation of origin (PDO), all of which use raw milk. PDO cheeses, characterized by high craftsmanship, usually have an uneven quality. However, for these cheeses, it is necessary to establish ALP values so that they can be defined as a raw milk product. In this study, a dataset with Pecorino Siciliano PDO samples was analyzed to determine ALP both at the core and under the rind. The results showed that there was no significant difference between the different zones in Pecorino cheese. A second dataset of 100 pecorino cheese samples determined that ALP was only at the core of the cheese. Moreover, there was a statistically significant difference between the ALP values of cheeses produced with raw milk and those produced with pasteurized milk. Furthermore, according to the temperatures, a wide variability of ALP values was observed in the Pecorino Siciliano PDO samples from the core of the cheeses. This was a result of several under scotta whey cooking methodologies adopted by cheesemakers, which do not permit a clear range. Therefore, further investigation is desirable

Recent developments on precision beekeeping: A systematic literature review

The aim of this systematic review was to point out the current state of precision beekeeping and to draw implications for future studies. Precision beekeeping is defined as an apiary management strategy based on monitoring individual bee colonies to minimize resource consumption and maximize bee productivity. This subject that has met with a growing interest from researchers in recent years because of its environmental implications. The Preferred Reporting Items for Systematic Reviews and Meta-Analysis (PRISMA) was selected to conduct this review. The literature search was carried out in the Scopus database for articles published between 2015 and 2023, being a very recent issue. After two rounds screening and examination, 201 studies were considered to be analysed. They were classified based on the internal parameters of the hive, in turn divided by weight, internal temperature, relative humidity, flight activity, sounds and vibrations, gases, and external parameters, in turn divided by wind speed, rainfall and ambient temperature. The study also considered possible undesirable effects of the use of sensors on bees, economic aspects and applications of Geographic Information System technologies in beekeeping. Based on the review and analysis, some conclusions and further directions were put forward