Nitrate concentration and accumulation on vegetables related to altitude and sunlight intensity

Nitrate absorption and concentration in consumed vegetables should be also interrelated with its quality, where it is now less noticed in standard vegetable quality. The higher nitrate content is associated with the human health impact such as the baby blue syndrome and stimulating the tumor growth. The environmental status on especially sunlight intensity and quality has a special role to control nitrate concentration in the leaves. The purpose of this study was to characterize the nitrate concentration and accumulation in Brassica rapa L. grown in an open field and screen shading at lower and medium altitudes. Plant sampling was arranged at lower altitudes under 500 m asl (meters above sea level) and medium altitudes 500-700 m asl. Plant growth under shading and unshaded condition were observed for nitrate status as absorbed and its concentration in the sap plants. The study site at the lower altitude exposed sunlight intensity by 27.2% higher, where it decreased nitrate accumulation by 39.3%. Nitrate accumulation under shaded condition rate of 54.9% exhibited more 17.7% nitrate concentration in the vegetable.

Blockchain and Technologies Matching with the Case of Study of Vegetables Production

The proposed work describes a new approach based on supply chain traceability by blockchain (BC). The basic BC network has been designed and applied for vegetables process monitoring and tracing. The paper proposes some results of an industry research project by describing the whole scenario, the architectures implementing BC, the sequence diagram principle, and the prototype network embedding blocks and transactions. The discussion is also addressed on the possibility to combine different technique such as artificial intelligence, and image processing to improve pre-cut vegetable quality. The paper proposed preliminary results proves that the adopted technologies and the methodologies found in the literature are suitable for the sanitation process certification and for quality traceability. The mentioned approaches are useful to apply the suggested frameworks for other supply chains.

Fruit Quality Analysis using Image Processing

Fruit Analysis using image processing is a technique used for finding the detection of fruits by a specific algorithm. This project is also used in finding the defected fruit in a group of fruits by the image processing technique. The objective of this work is to prevent health hazards by eating that defected fruit. This processing technique undergoes several stages for the classification and prediction of the defective fruit. This paper presents a detailed overview of various methods i.e., preprocessing, segmentation, feature extraction, a designation that addressed fruits and vegetable quality based on color, texture, size, shape, and defects. In this paper, a critical comparison of a different algorithm proposed by researchers for quality inspection of fruits has been carried out.

Kajian Peningkatan Mutu Sayuran pada CV. Sun Farm Kabupaten Cianjur

CV. Sun Farm is a vegetable distributor company in Cianjur, West Java. Nowadays the company faces the problems in the form of vegetable damage. The purpose of this study are to assess the implementation of vegetable quality management, to identify the causes of vegetable damage, and to recommend the strategies to improve the vegetables quality. The research method used Pareto Diagram to calculate the biggest losses that occur in vegetables, Fish Bone Diagram to determine the causes of vegetable quality problems and Analytical Hierarchy Process to formulate a strategy to improve the quality of vegetables, Implementation of quality management in companies is still simple, including leadership commitment to meet customer satisfaction. The vegetables that caused the highest losses were baby beans and horinso. Vegetable damage occurs due to human factors: the lack of rigorous employee work and employees who don't arrive on time. The strategy to maintain and improve the quality of vegetables is training for old employees and new employees.