Non-thermal plasma (NTP) has proven to be a green method in the agricultural field for the stimulation of germination, growth, and production of nutraceutical compounds in some cases. However, the process is far from being fully understood and depends on the targeted plant species and the NTP used. In this work, we focus on the production of alfalfa sprouts from NTP-treated seeds under different voltage conditions. A flexible electrode configuration was used to produce the NTP, which can also be placed on packages for in-package treatments. The surface of the seeds was analyzed, indicating that the microstructure was strongly affected by NTP treatment. Biometric measurements evidenced the possibility of stimulating the sprout growth in some conditions by up to 50% compared to the sprouts obtained from untreated seeds. Biochemical traits for the sprouts obtained in different processing conditions were also studied, such as the concentrations of chlorophyll pigments, flavonoids and polyphenols, and antioxidant activity. Most NTP treatments led to inhibitory effects, proving the strong dependence between NTP treatment and targeted plant species.

This research paper presents a case study analysis of the behavior of three Sedum varieties and their growth in three different types of substrates without additional watering or fertilizing. The study aims to identify a suitable substrate for propagation and to provide insight into the plant’s growth patterns. By analyzing the growth of the Sedum species and varieties—SS’PW’, SS’CB’, and SS’P’—without intervening in their growth process, we were able to identify factors that play a more crucial role in promoting root growth, plant growth, aesthetic value, and use. Over a 20-month period, various technical tools were employed to conduct observations and measurements for both plants and weather conditions. The type of substrate significantly affected plant growth, with the green roof substrate exhibiting the highest overall average monthly root growth rate (0.92 ± 0.05 d, 1.01 ± 0.05 b, 0.96 ± 0.05 c) while in the case of stem growth, among all three varieties, the best results were obtained in the commercial mix (0.87 ± 0.04 a, 0.40 ± 0.02 c, 0.35 ± 0.02 d). Based on the morphological analyses, all values were significantly lower than the control. Best results for leaf weight and surface area were noticed in the green roof substrate with an average growth of 46%, 53%, 55%, and for stem weight, length, and thickness in the commercial mix with 64%, 61%, and 55% compared to the control, respectively. Leaves had varying morphological characteristics, but the chromatic characteristics were preserved. The plants had an overall poor growth which may not be desirable in landscape designs. The findings of this study are applicable in the planning and execution of eco-friendly infrastructure initiatives, leading to the development of more robust and environmentally friendly urban settings.

In the history of mankind, the use of canned vegetables has been a source of ensuring a diverse range of vegetables in winter and has led to the development of cropping systems with technological features specific to industrialization. The effects of blanching temperature on the texture and quality of cucumber fruits under the conditions of lactic fermentation have been important topics of study over time. In comparison, in this paper we studied the complex influence of fermentation time (25 days) and temperature level (22 °C) on qualitative aspects such as pH level, total acidity and salt concentration change. Two different temperatures were also used for blanching with the salt solutions, 96 °C and 67 °C. The results of this study show that iodized sea salt was useful for whole pickles because they showed a better taste and texture. Pickled cucumbers blanched at 96 °C showed a better texture and lower acidity than those at 67 °C.

The present article emphasizes the influence of forest vegetation on improving the content of toxic elements from soil, increasing the content of micro and macro elements as well as correlating these variations with characteristics of forest vegetation from the studied areas—Moldova Nouă waste heaps, South-West Romania. The research involved comparing and observing the differences in the content of micro, macro, and toxic elements (Fe, Pb, Zn, and Cd) between the soil of waste heaps from Moldova Nouă from areas with forest vegetation and the content of these elements analyzed 31 years ago during the projection of afforestation works, when forest vegetation was missing. The differences were correlated with stand characteristics of forest vegetation. We observed a significant increase for Fe and a significant decrease for Zn and Cd. The influence of forest vegetation of the variation on the soil’s chemical composition was studied for the chemical elements that previously showed significant differences (Fe, Zn, and Cd). The averages of the statistically significant differences for the concentration of each analyzed element (Fe, Zn, and Cd) were correlated with the characteristics of the stands from the studied sampling points. The variation in time for Fe, Zn, and Cd and actual content of P, Cu, Mg were correlated especially with the average height of trees.

Mushroom cultivation is a source of organic, sustainable food that is growing rapidly to become a profitable sector of agriculture. Nutritional supplements and natural medicines are provided by many mushroom products, including the Agaricus blazei Murrill mushroom. In recent years, the classical culture system has begun to be used more in less-developed countries, providing an additional gain for locals. The content of the article is based on the deductive research method, starting from theory to practice. This paper aimed at the economic efficiency of the Agaricus blazei Murrill mushroom crop using four substrate recipes and two protein additives, following the economic efficiency of the crops and the composition of production costs for the classic semi-mechanized production system. According to prepared technological sheets, the principal component analysis of the main economic indicators highlighted the experimental variant V5 (Synthetic substrate, with 3% wheat bran protein addition) with the highest labor productivity, obtaining 6.48 kg md⁻¹, the equivalent of 194.3 RON md⁻¹, and a profit rate of 80.42% compared to the V10 variant (reed substrate without protein addition), where the profit rate was only 26.16%. The addition of 3% wheat bran protein to the synthetic culture substrate (V5) brings an increase in global production with 45 RON sqm⁻¹ compared to the variant without protein addition (V4). The research carried out is of practical use, especially for small producers using classical mushroom cultivation technology, and can be extended to other harvested mushroom species.

Chili peppers are appreciated and consumed especially for their sensorial attributes, but also because of their rich content in bioactive compounds. Capsaicin is one of the most important compounds found in peppers that gives them their spicy heat profile. Therefore, the main aim of this study was to determine the optimal harvesting time of hot peppers with the highest content in capsaicin. The capsaicin content of chili peppers depends on several factors, including the variety of pepper, growing conditions, and cultivation method. Capsaicin is mainly concentrated in the internal membranes of the pepper, where the seeds are also found. These biochemicals are used mostly in food industry, but anti-cancer effects have also been reported. To determine the capsaicin content, gas chromatographic analysis of volatile compounds was performed in both young and adult plants. ‘Hyffae F1’ and ‘Paprika giallo’ hot pepper hybrids grown in greenhouse conditions weew subjected to both chemical and organic cultivation treatments and two planting densities. The results obtained, showed that the capsaicin content varied between 12.11 and 39.01%. The highest quantity was recorded in ‘Paprika giallo’ under the influence of chemical treatments with the fruits were harvested at physiological maturity. The results also revealed that variations in capsaicin contents were rather influenced by harvesting time than the cultivar.