Agronomy

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Dear Colleagues，

Consumers are increasingly asking for products with better organoleptic characteristics, flavors, aromas, colors, attractiveness, etc. Farmers must estimate the optimum time of harvest with maximum precision so that their product reaches the consumer or industry in the best condition, providing a product of the highest quality. This Special Issue will focus on the evolution of the compounds present in crops and plants during maturation to determine the optimal time of harvest based on the characteristics required of the product. Works that deal with the evolution of crops and their characteristics after harvest will also be accepted.

Prof. Dr. Gerardo Fernández Barbero
Dr. Ana V. González-de-Peredo
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Agronomy is an international peer-reviewed open access monthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2600 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Related Special Issue

Published Papers (2 papers)

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Research

21 pages, 2726 KiB

Open AccessArticle

Biochemical Composition of Tubers of New Russian Potato Cultivars

by Alla Solovyeva, Elena Rogozina, Nadezhda Chalaya and Maksim Sitnikov

Agronomy 2024, 14(4), 834; https://doi.org/10.3390/agronomy14040834 - 17 Apr 2024

Viewed by 352

Abstract

Fourteen Russian potato cultivars (cvs.) grown for three years in the field plots of VIR (North-Western region of the Russian Federation) were evaluated annually for productivity and 12 biochemical parameters of tubers one month after harvesting and after cold storage (at 2–4 °C). The aim of this study was to quantify the level of biochemical components in tubers and to determine the influence of the environment on their content. The results indicated a substantial variation in different nutrients in potatoes during cultivation for three consecutive years. The nutritional value of tubers (the content of dry matter, sugars, starch and protein) was determined to a greater extent (38–49%) by varietal characteristics, rather than by meteorological conditions in the vegetation period. The content of vitamin C, carotenoids, protein and anthocyanins varied depending on the year. Of the cultivars, ‘Kumach’ has the highest productivity, but the nutritional value of tubers is lower than that of standard ‘Nayada’. Cv. ‘Fioletovyi’ is suitable for consumption as part of a low-calorie diet because of a low amount of starch (11.8–12.7%) and a higher anthocyanins content (102.0–103.9 mg/100 g). Cv. ‘Sokur’ is distinguished by its high nutrition because of its high content of dry matter (24.3%) and protein (more than 2.0%). Cv. ‘Plamya’ is remarkable for the lowest content of reducing sugars (0.24–0.47%) in tubers during the post-harvest and post-storage analysis. Full article

(This article belongs to the Special Issue Evolution of Compounds and Characteristics of Crops during Ripening and after Harvest—Volume II)

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13 pages, 830 KiB

Open AccessArticle

Re-Valorization of Red Habanero Chili Pepper (Capsicum chinense Jacq.) Waste by Recovery of Bioactive Compounds: Effects of Different Extraction Processes

by José Arturo Olguín-Rojas, Lucio Abel Vázquez-León, Miguel Palma, María Teresa Fernández-Ponce, Lourdes Casas, Gerardo Fernández Barbero and Guadalupe del Carmen Rodríguez-Jimenes

Agronomy 2024, 14(4), 660; https://doi.org/10.3390/agronomy14040660 - 24 Mar 2024

Viewed by 614

Abstract

Inadequately managed agricultural waste significantly impacts the environment, health, and economy. This pollution stems from the underutilization, inadequate awareness, and insufficient treatment of agricultural waste. Fruit and vegetable wastes are valuable sources of bioactive compounds. This study aimed to revalorize discarded waste from red habanero chili peppers (Capsicum chinense Jacq.) by extracting bioactive compounds through different extraction processes: maceration (ME), maceration assisted by ultrasound (US), Soxhlet extraction (SE), supercritical fluid extraction (SFE), and supercritical fluid extraction with a co-solvent (SFEC). The extraction processes had significant effects on extraction efficiency and phytochemical profile (capsaicinoids and carotenoids recovery). The results indicated that the highest-efficiency process was SFEC, in addition to its high phytochemicals recovery (14.9 mg of total capsaicinoids and total carotenoids 292.09 µg per gram of sample). Concerning the phytochemical profile of the extract, the maceration process yielded the highest concentration of compounds, followed by US and SFEC. These data reveal that the use of the SFE and SFEC processes is recommended for extracting phytochemicals with biological activity from red habanero chili pepper waste for diverse industrial applications. Full article

(This article belongs to the Special Issue Evolution of Compounds and Characteristics of Crops during Ripening and after Harvest—Volume II)

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