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Li X, Li M, Li J, Gao Y, Liu C, Hao G. Wearable sensor supports in-situ and continuous monitoring of plant health in precision agriculture era. PLANT BIOTECHNOLOGY JOURNAL 2024; 22:1516-1535. [PMID: 38184781 PMCID: PMC11123445 DOI: 10.1111/pbi.14283] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/09/2023] [Revised: 12/09/2023] [Accepted: 12/21/2023] [Indexed: 01/08/2024]
Abstract
Plant health is intricately linked to crop quality, food security and agricultural productivity. Obtaining accurate plant health information is of paramount importance in the realm of precision agriculture. Wearable sensors offer an exceptional avenue for investigating plant health status and fundamental plant science, as they enable real-time and continuous in-situ monitoring of physiological biomarkers. However, a comprehensive overview that integrates and critically assesses wearable plant sensors across various facets, including their fundamental elements, classification, design, sensing mechanism, fabrication, characterization and application, remains elusive. In this study, we provide a meticulous description and systematic synthesis of recent research progress in wearable sensor properties, technology and their application in monitoring plant health information. This work endeavours to serve as a guiding resource for the utilization of wearable plant sensors, empowering the advancement of plant health within the precision agriculture paradigm.
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Affiliation(s)
- Xiao‐Hong Li
- National Key Laboratory of Green Pesticide, Key Laboratory of Green Pesticide and Agricultural Bioengineering, Ministry of Education, Center for Research and Development of Fine ChemicalsGuizhou UniversityGuiyangChina
| | - Meng‐Zhao Li
- National Key Laboratory of Green Pesticide, College of ChemistryCentral China Normal UniversityWuhanChina
| | - Jing‐Yi Li
- National Key Laboratory of Green Pesticide, College of ChemistryCentral China Normal UniversityWuhanChina
| | - Yang‐Yang Gao
- National Key Laboratory of Green Pesticide, Key Laboratory of Green Pesticide and Agricultural Bioengineering, Ministry of Education, Center for Research and Development of Fine ChemicalsGuizhou UniversityGuiyangChina
| | - Chun‐Rong Liu
- National Key Laboratory of Green Pesticide, College of ChemistryCentral China Normal UniversityWuhanChina
| | - Ge‐Fei Hao
- National Key Laboratory of Green Pesticide, Key Laboratory of Green Pesticide and Agricultural Bioengineering, Ministry of Education, Center for Research and Development of Fine ChemicalsGuizhou UniversityGuiyangChina
- National Key Laboratory of Green Pesticide, College of ChemistryCentral China Normal UniversityWuhanChina
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Gurgel de Medeiros LD, Almeida de Carvalho LB, Silva Freitas EP, Porto DL, Soares Aragão CF, Canindé de Sousa Júnior F, Florentino da Silva Chaves Damasceno KS, Fernandes de Assis C, Araújo Morais AH, Passos TS. Alternative flours from pulp melons ( Cucumis melo L.): Seasonality influence on physical, chemical, technological parameters, and utilization in bakery product. Heliyon 2024; 10:e29609. [PMID: 38756580 PMCID: PMC11096719 DOI: 10.1016/j.heliyon.2024.e29609] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2024] [Revised: 04/09/2024] [Accepted: 04/10/2024] [Indexed: 05/18/2024] Open
Abstract
Fresh vegetables have high water content and low acidity, so drying can extend shelf life, allowing the obtaining of alternative flours for the development of new products. The study aimed to investigate the influence of the melon harvest and off-season on the chemical composition of melon (Cantaloupe, Charentais e Honey Dew) flours and the potential application in products. The flours were evaluated for granulometry, morphology, centesimal composition, lipid and mineral content, total phenolic compound (TPC), antioxidant activity, and technological properties. Cakes containing melon flour were produced to replace wheat flour (0, 25, and 50 %) and evaluated for proximate composition, microbiology, and sensory parameters. Flours were classified as fine-grained (MESH >16), except Charentais off-season (medium - MESH 8-16, and fine-grained - MESH >16), and all presented a rough surface and minimal cell wall ruptures. The harvest homogeneously influenced the humidity, as all the off-season flours showed higher levels [17-22 %] (p < 0.05) due to weather conditions. For TPC, Cantaloupe melon flours from the harvest (CFH) [208 mg/100 g] and off-season [877 mg/100 g] stood out (p < 0.05), and the latter showed greater antioxidant potential [328 μmol TE/g]. Palmitic, linoleic, and linolenic acid stood out in all flours, and potassium for minerals (63-78 %) in the harvest and off-season. The harvest and off-season specifically influenced the flour of each variety in swelling power, water solubility, oil absorption, and emulsifying capacity. For cakes with CFH, no thermotolerant coliforms and Escherichia coli were detected, and the mesophilic count was <1.0 CFU/g. The ash, protein, lipid, and fiber contents increased proportionally to melon flour addition (p < 0.05). Sensory acceptance was high for cakes containing 25 and 50 % of CFH [82.78 % and 82.53 %], and most consumers would likely buy the products (4.04 and 3.99) (p < 0.05). The study contributed to knowledge about the seasonality effect and demonstrated the potential use of melon flour in developing new products.
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Affiliation(s)
| | | | - Erika Paula Silva Freitas
- Nutrition Department, Health Sciences Center, Federal University of Rio Grande do Norte, Natal, RN, 59078900, Brazil
| | - Dayanne Lopes Porto
- Pharmacy Department, Health Sciences Center, Federal University of Rio Grande do Norte, Natal, RN, 59012-570, Brazil
| | - Cícero Flávio Soares Aragão
- Pharmacy Department, Health Sciences Center, Federal University of Rio Grande do Norte, Natal, RN, 59012-570, Brazil
| | - Francisco Canindé de Sousa Júnior
- Nutrition Postgraduate Program, Health Sciences Center, Federal University of Rio Grande do Norte, Natal, RN, 59078900, Brazil
- Pharmacy Department, Health Sciences Center, Federal University of Rio Grande do Norte, Natal, RN, 59012-570, Brazil
| | - Karla Suzanne Florentino da Silva Chaves Damasceno
- Nutrition Postgraduate Program, Health Sciences Center, Federal University of Rio Grande do Norte, Natal, RN, 59078900, Brazil
- Nutrition Department, Health Sciences Center, Federal University of Rio Grande do Norte, Natal, RN, 59078900, Brazil
| | - Cristiane Fernandes de Assis
- Nutrition Postgraduate Program, Health Sciences Center, Federal University of Rio Grande do Norte, Natal, RN, 59078900, Brazil
- Pharmacy Department, Health Sciences Center, Federal University of Rio Grande do Norte, Natal, RN, 59012-570, Brazil
| | - Ana Heloneida Araújo Morais
- Nutrition Postgraduate Program, Health Sciences Center, Federal University of Rio Grande do Norte, Natal, RN, 59078900, Brazil
- Nutrition Department, Health Sciences Center, Federal University of Rio Grande do Norte, Natal, RN, 59078900, Brazil
- Biochemistry and Molecular Biology Postgraduate Program, Biosciences Center, Federal University of Rio Grande do Norte, Natal, 59078970, Brazil
| | - Thaís Souza Passos
- Nutrition Postgraduate Program, Health Sciences Center, Federal University of Rio Grande do Norte, Natal, RN, 59078900, Brazil
- Nutrition Department, Health Sciences Center, Federal University of Rio Grande do Norte, Natal, RN, 59078900, Brazil
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