A Deep Learning Approach for Precision Viticulture, Assessing Grape Maturity via YOLOv7.

In the viticulture sector, robots are being employed more frequently to increase productivity and accuracy in operations such as vineyard mapping, pruning, and harvesting, especially in locations where human labor is in short supply or expensive. This paper presents the development of an algorithm for grape maturity estimation in the framework of vineyard management. An object detection algorithm is proposed based on You Only Look Once (YOLO) v7 and its extensions in order to detect grape maturity in a white variety of grape (Assyrtiko grape variety). The proposed algorithm was trained using images received over a period of six weeks from grapevines in Drama, Greece. Tests on high-quality images have demonstrated that the detection of five grape maturity stages is possible. Furthermore, the proposed approach has been compared against alternative object detection algorithms. The results showed that YOLO v7 outperforms other architectures both in precision and accuracy. This work paves the way for the development of an autonomous robot for grapevine management.

Sustainable Recovery of Phenolic Compounds from Distilled Rosemary By-Product Using Green Extraction Methods: Optimization, Comparison, and Antioxidant Activity.

Rosemary solid distillation waste (SWR), a by-product of the essential oil industry, represents an important source of phenolic antioxidants. Green technologies such as ultrasound-assisted extraction (UAE), microwave-assisted extraction (MAE), and accelerated solvent extraction (ASE) of phenolic compounds from SWR were optimized as valorization routes to maximize yield, rosmarinic acid (RMA), carnosol (CARO) and carnosic acid (CARA) contents. Response surface methodology was used in this context, with ethanol concentration (X1), extraction temperature (X2), and time (X3) being the independent variables. A second-order polynomial model was fitted to the data, and multiple regression analysis and analysis of variance were used to determine model fitness and optimal conditions. Ethanol concentration was the most influential extraction parameter, affecting phenolic compounds, while the influence of other parameters was moderate. The optimized conditions were as follows: X1: 67.4, 80.0, and 59.0%, X2: 70, 51, and 125 °C, and X3: 15, 10, and 7 min for MAE, UAE, and ASE, respectively. A comparison of optimized MAE, UAE, and ASE with conventional Soxhlet extraction techniques indicated that ASE provided a higher extraction yield and content of phenolic compounds. However, UAE represented the best process from an environmental point of view, allowing an improved extraction of phenolics from SWR with high energy efficiency and low energy costs.

Bioactive Profile of Distilled Solid By-Products of Rosemary, Greek Sage and Spearmint as Affected by Distillation Methods.

By-products of essential oils (EOs) in the industry represent an exploitable material for natural and safe antioxidant production. One representative group of such by-products is distilled solid residues, whose composition is properly modulated by the distillation method applied for the recovery of EOs. Recently, in terms of Green Chemistry principles, conventional extraction and distillation processes are considered outdated and tend to be replaced by more environmentally friendly ones. In the present study, microwave-assisted hydro-distillation (MAHD) was employed as a novel and green method for the recovery of EOs from three aromatic plants (rosemary, Greek sage and spearmint). The method was compared to conventional ones, hydro-distillation (HD) and steam-distillation (SD), in terms of phytochemical composition of distilled solid residues, which was estimated by spectrophotometric and chromatographic methods. Total phenolic content (TPC), total flavonoid content (TFC) and antioxidant activity (ABTS, DPPH and FRAP) results highlighted the distilled solid residues as good sources of antioxidants. Moreover, higher antioxidant activity was achieved for MAHD extracts of solid residues in comparison to HD and SD extracts. A metabolomics approach was carried out on the methanolic extracts of solid residues obtained by different distillation methods using LC-MS analysis followed by multivariate data analysis. A total of 29 specialized metabolites were detected, and 26 of them were identified and quantified, presenting a similar phenolic profile among different treatments, whereas differences were observed among different species. Rosmarinic acid was the most abundant phenolic compound in all extracts, being higher in MAHD extracts. In rosemary and Greek sage extracts, carnosol and carnosic acid were quantified in significant amounts, while trimers and tetramers of caffeic acid (salvianolic acids isomers) were identified and quantified in spearmint extracts, being higher in MAHD extracts. The obtained results pointed out that MAHD extracts of distilled solid by-products could be a good source of bioactives with potential application in the food, pharmaceutical and cosmetic industries, contributing to the circular economy.

Influence of sesame cake on physicochemical, antioxidant and sensorial characteristics of fortified wheat breads.

Incorporation of two sesame cake preparations, differing in fat, 11 % (LF) and 17 % (HF), and protein, 51 % (LF) and 44 % (HF), contents, respectively, into breads at 6, 12 and 20 % wheat flour substitution levels, led to enriched end-products with antioxidants, suitable also to carry the 'high protein' and 'fiber source' nutrition claims (at ≥ 12 % substitution level). Sesame cake decreased wheat dough resistance to mixing and extension, and peak viscosity (empirical rheology), in a concentration-dependent manner, being more pronounced for LF formulations. Breads with LF incorporation ≥ 12 % had lower specific volumes and harder crumb (texture analysis) throughout storage, than control (100 % wheat flour); however, such adverse effects were diminished in HF bread formulations due to the plasticizing and emulsifying action of the sesame cake fat. Calorimetry showed that the sesame cake had no effect on starch retrogradation, but enhanced amylose-lipid complex formation. Antioxidant activity (ABTS, DPPH and FRAP assays), and phenolic acids (ferulic, p-coumaric and sinapic) and lignan (sesaminol glucosides and sesamolin) contents, determined by HPLC-DAD-MS, were higher in LF breads than their HF counterparts. The presence of some sulfur (off-flavor) and pyrazine (nutty flavor) compounds (SPME-GC-MS), as well as the sesame flavor and bitterness (sensory analysis) were of higher intensity in HF breads, while the 6 % LF product received the highest overall acceptability score among all fortified products. Overall, the sesame cake can be a promising ingredient for production of functional wheat bread depending on its composition and fortification level.

Modeling and Optimization of Phenolic Compounds from Sage (Salvia fruticosa L.) Post-Distillation Residues: Ultrasound- versus Microwave-Assisted Extraction.

The essential oil production of Salvia fruticosa L. generates considerable amounts of post-distillation solid residues (PRES) which are rich in phenolic compounds. In the present work, the recovery of phenolic antioxidants from PRES by using Microwave-Assisted Extraction (MAE) and Ultrasound-Assisted Extraction (UAE) were separately optimized, according to the Box-Behnken experimental design. The optimization was based on extraction yield, total phenolic content (TPC), total flavonoid content (TFC), rosmarinic acid (RMA), carnosol (CARO), carnosic acid (CARA), and antioxidant activity. The optimal processing parameters were 72% and 68% ethanol, a 15- and 10-min extraction time, a 40 °C and 47 °C extraction temperature, and a 1:30 and 1:10 solid-to-solvent ratio, for MAE and UAE, respectively. Results showed that the levels of RMA, CARO, and CARA in UAE extracts were influenced mainly by ethanol concentration, extraction time, and extraction temperature, while MAE extracts were only influenced by the first two factors. Experimenting with the optimal conditions revealed MAE as more effective than UAE in the recovery of RMA and CARA. The experimental values were in good agreement with the predicted ones, indicating model efficacy in MAE and UAE optimization to effectively extract phenolic compounds from PRES for their further application in food and pharmaceutical industries.

Genotype-by-Environment Interaction Analysis for Quantity and Quality Traits in Faba Beans Using AMMI, GGE Models, and Stability Indices.

Faba beans are considered one of the most important crops for animal feed. The genotype × environment interaction (GEI) has a considerable effect on faba bean seed production. The objectives of this study included assessing multiple locations and genotypes to understand how various ecosystems and faba bean genotypes relate to one another, and suggesting the ideal climatic conditions, crop management system, and genotypes so that they are carefully chosen for their stability. A 2-year experiment was conducted in order to define the stability across four environments based on stability indices for certain characteristics: moisture (%), ash content (%), crude protein content (%), crude fat (%), total starch (%), and crude fiber content (%). Statistically significant differences indicated that GEIs were present. The heritability was generally high for qualitative traits in comparison with quantitative traits. The crude protein content, plant height, and thousand-seed weight were all positively correlated with the seed yield; however, the other qualitative variables were adversely correlated. The crude protein content of the cultivar Tanagra displayed a high stability index, followed by Ste1. Under conventional management, Tanagra demonstrated high values for the seed yield in Giannitsa and Florina. Ste1 and Ste2 are particularly promising genetic materials that showed high values under low-input conditions. The best genotypes to use and the most favorable environments/types of cultivation were the Tanagra cultivar, followed by the Ste2 genotype, according to the additive main effects and multiplicative interaction (AMMI) and genotype plus genotype-by-environment (GGE) biplot models. Earliness showed significant heritability values and very high stability indices, again indicating qualitative behavior according to genetic parameters. With the exception of the number of pods per plant, which demonstrated low heritability while having excellent index values, traits like seed yield showed relatively low-stability-based heritability values. Global efforts aimed at improving the genetics of faba beans might benefit from genotypes that exhibit consistent yields in various conditions.

Physicochemical Characteristics, Antioxidant Properties, Aroma Profile, and Sensory Qualities of Value-Added Wheat Breads Fortified with Post-Distillation Solid Wastes of Aromatic Plants.

The influence of incorporation of post-distillation solid wastes of the aromatic plants (SWAP), oregano, rosemary, lemon balm, and spearmint into wheat breads at 1% and 2% levels on their physicochemical and sensorial properties, and antioxidant and volatile profiles were investigated. SWAP breads had darker crumbs and crust and greener crumbs compared to the control, but rather similar loaf specific volume and textural attributes (crust puncture test and crumb Texture Profile Analysis). Although the mold growth on bread crumb surface was not inhibited by SWAP presence, LC-DAD-MS revealed a large increase in terpenoids, like carnosic acid (all SWAP), carnosol (rosemary) and carvacrol (oregano), phenolic (rosmarinic and salvianolic) acids and flavonoids in bread with SWAP inclusion, leading to enhanced antioxidant capacity (ABST, DPPH and FRAP assays). The distinct aromatic plant flavors were detected in the fortified breads by trained assessors and confirmed by SPME-GC/MS volatile analysis, showing high levels of terpenoids in SWAP breads, like carvacrol (oregano), caryophyllene (rosemary and lemon balm), and carvone (spearmint), and rendering the 2% fortification unacceptable by consumers. Nevertheless, breads with 1% oregano or rosemary waste had similar control overall acceptability scores, indicating that SWAP can be a promising ingredient for developing antioxidant-enriched wheat breads.

Stability, the Last Frontier: Forage Yield Dynamics of Peas under Two Cultivation Systems.

The stability of performance may be proved to be the last frontier for adopting certain genotypes in various cultivation systems and environments. The main objective of the present study was to analyze the forage yield stability performance of seven pea (Pisum sativum L.) genotypes based on various stability indices. The genotype behavior was studied based on the yield of peas under both conventional and low-input cultivation systems. Five cultivars of peas (broadly distributed) and two lines were used in a strip-plot design. Significant positive correlations were detected between forage yield and some other traits. This way, forage yield stability may be indirectly improved by improving certain traits showing qualitative inheritance. Comparisons revealed that genotypes exhibited stable performance, even in low-input farming systems. AMMI analysis, GGE biplot, and analysis of variance (ANOVA) combination showed statistically significant differences between genotypes and environments and the farming system. Our analysis depicted specific cultivars of peas for different areas and farming systems to attain highly stable performance. Vermio was confirmed to be a stable genotype for forage yield performance in low-input farming in Trikala and Kalambaka areas, while Pisso was indicated as the best in Florina and Giannitsa areas in low-input farming. The two pea lines exhibited stable performance in Giannitsa and Florina areas, especially in low-input conditions. The stable behavior of some genotypes in these conditions may be useful for farmers that raise livestock in mountainous areas. The genetic parameters show that the selection for fresh forage yield and dry matter yield in breeding programs is expected to be effective.

LC-MS Identification and Quantification of Phenolic Compounds in Solid Residues from the Essential Oil Industry.

Plant solid residues obtained from the essential oil industry represent a rich source of phenolic compounds with bioactive properties to be used in the food and pharmaceutical industries. A selective and sensitive liquid chromatography-mass spectrometry (LC-MS) method was developed for the simultaneous determination of phenolic compounds in solid residues of the Lamiaceae family plants. A total of 48 compounds can be separated within 35 min by using the Poroshell-120 EC-C18 column, and a gradient mobile phase of 0.1% formic acid and acetonitrile with flow rate of 0.5 mL/min; salicylic acid was used as internal standard. The calibration curves showed good linearity in the tested concentration range for each analyte (R2 > 0.9921), while recoveries ranged from 70.1% to 115.0% with an intra-day and inter-day precision of less than 6.63% and 15.00%, respectively. Based on the retention behavior, as well as absorption and mass spectra, 17 phenolic acids, 19 flavonoids and 2 phenolic diterpenes were identified and quantified in the solid residues obtained by distillation of six aromatic plants: oregano, rosemary, sage, satureja, lemon balm, and spearmint. The method constitutes an accurate analytical and quality control tool for the simultaneous quantitation of phenolics present in solid waste residues from the essential oil industry.