Journal Articles

Permanent URI for this collectionhttps://mro.massey.ac.nz/handle/10179/7915

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    Comparative evaluation of pumice as a soilless substrate for indoor Rubus idaeus L. cultivation
    (Taylor and Francis Group on behalf of the Royal Society of New Zealand, 2024-07-21) Zhao R; Sofkova-Bobcheva S; Cartmill DL; Hardy D; Zernack A; Li M
    Pumice is an abundant natural resource in New Zealand and its application in horticulture could save significant costs. To investigate the effect of pumice substrates on raspberry growth and fruit quality, two dwarfing selections (sel.8 and sel.110) were grown hydroponically in (1) coconut coir (control); (2) pumice; (3) pumice/coir (50/50 v/v); (4) pumice/flax (50/50 v/v). Results showed that the addition of pumice to coir significantly increased bulk density, which provided better root anchor support for plants, and also increased the water holding capacity (WHC). Pure pumice had a higher bulk density and lower porosity compared to the other tested substrates, which enhanced fruit quality and yield, although the vegetative growth was slightly lower compared to the control. Mixed pumice/flax substrate had the lowest porosity and poorer WHC, resulting in inferior raspberry growth vigour and productivity. Our results furthermore suggested different substrates could affect the one-year-old cane height, crop yield and fruit characteristics. Pumice was more suitable for sel.8, while the pumice/coir mixture promoted a higher yield for sel.110. In conclusion, pumice and pumice-based mix substrates can be successfully used for hydroponic dwarfing raspberry production without compromising yield and fruit quality.
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    Sensors and Instruments for Brix Measurement: A Review
    (MDPI AG, 16/03/2022) Jaywant SA; Singh H; Arif KM
    Quality assessment of fruits, vegetables, or beverages involves classifying the products according to the quality traits such as, appearance, texture, flavor, sugar content. The measurement of sugar content, or Brix, as it is commonly known, is an essential part of the quality analysis of the agricultural products and alcoholic beverages. The Brix monitoring of fruit and vegetables by destructive methods includes sensory assessment involving sensory panels, instruments such as refractometer, hydrometer, and liquid chromatography. However, these techniques are manual, time-consuming, and most importantly, the fruits or vegetables are damaged during testing. On the other hand, the traditional sample-based methods involve manual sample collection of the liquid from the tank in fruit/vegetable juice making and in wineries or breweries. Labour ineffectiveness can be a significant drawback of such methods. This review presents recent developments in different destructive and nondestructive Brix measurement techniques focused on fruits, vegetables, and beverages. It is concluded that while there exist a variety of methods and instruments for Brix measurement, traits such as promptness and low cost of analysis, minimal sample preparation, and environmental friendliness are still among the prime requirements of the industry.