Plant essential oils have the potential to replace the synthetic fungicides in the management of postharvest diseases of fruit and vegetables.The aim of this study was to access the in vitro and in vivo activity of essential oil obtained from oregano (Origanum vulgare L. ssp. hirtum), thyme (Thymus vulgaris L.) and lemon (Citrus limon L.) plants, against some important postharvest pathogens (Botrytis cinerea, Penicillium italicum and P. digitatum). In vitro experiments indicated that P. italicum did not show any mycelium growth in presence of thyme essential oils at concentration of 0.13 μl/ml. Moreover, B. cinerea did not show any mycelium growth in presence of lemon and oregano essential oils at concentration of 17 μl/ml and 0.02 μl/ml, respectively. Moreover, the essential oils from three species were effective in reducing the spore germination. The in vivo experiments confirmed the strong efficacy shown in vitro by essential oils. These oregano and lemon oils were very effective in controlling disease severity of infected fruit by B. cinera in tomatoes, strawberries and cucumbers. In tomatoes, grey mould due to B. cinerea was completed inhibited by oregano essential oils at 0.30 μl/ml. Moreover, lemon essential oils induced a significant reduction of grey mould disease severity. In strawberries, grey mould was completed inhibited by lemon essential oils at 0.05 μl/ml. In addition, lemon essential oils at 0.05 μl/ml showed 39% reduction of infected cucumber fruits by B. cinerea. These results indicate that essential oils after suitable formulation could be used for the control of postharvest diseases caused by Botrytis and Penicillium pathogens.

In organic agriculture, intercropping is receiving increasing attention as it offers potential advantages for increasing sustainability in crop production. However, intercropping can increase competition between crops and weeds. In this study, we analyzed the effects of maize–legume intercrops on the weed community in an organic cropping system. We were concerned only with competition between crops and weeds for light. We recorded a statistically significant negative correlation between the fraction of photosynthetically active radiation (F _int PAR) intercepted by the canopy, and both weed density and weed dry matter. Maize–legume intercropping led to a higher soil canopy cover (leaf area index) than sole crops. The lowest values for F _int PAR were received in sole crops. Thus, in maize–legume intercrops the decrease in available light for weeds led to a reduction of weed density and dry matter, compared to sole crops. Intercropping maize and legumes considerably reduced the weed density in the intercrop compared with the maize pure stand. Weed suppression by crops was also greater on a low-productivity site than on a high-productivity site. Our results indicate that intercropping could be useful for weed suppression in organic row-crops such as maize and cotton.

The agri-food industry generates significant quantities of plant-based food waste from processing, which offers a valuable research opportunity aimed at minimizing and managing these wastes efficiently in support of zero waste and/or circular economies. In order to achieve food security, all of these wastes can be valorized using downstream processes in an integrated manner, which results in the conversion of waste into secondary raw materials. Specifically, plant-based food wastes and/or byproducts are recognized sources of bioactive chemicals, including dietary fibers that are beneficial as food additives or functional food ingredients that can meet the technological and functional requirements of health-promoting value-added products. Additionally, cellulosic ingredients can be utilized directly within nonfood industries, such as textiles, resulting in a reduction in the environmental impact of secondary raw materials, as well as an increase in market acceptance compared to those currently on the market. On this basis, the present review was designed to provide an overview of introducing novel concepts for effective reuse, recyclability, and maximal utilization of plant-based food wastes and/or byproducts from food-processing industries, which creates a potential opportunity for the extraction of value-added dietary fiber with potential applications in food and nonfood industries.

In many crops, weeds are managed by herbicides, mainly due to the decrease in crop yields and farmers’ incomes caused by them. In general, chemical control of weeds is considered to be an easy, relatively cheap, and highly effective method. However, not all weeds can be successfully controlled, either because of their natural tolerance or their herbicide resistance. Glyphosate is one of the most widely used herbicides in the world. It can manage effectively a broad spectrum of weeds, and promotes conservation agriculture by significantly reducing conventional plough tillage. Unfortunately, its extensive use has led to the evolution of glyphosate resistance, which has evolved into a major problem for global crop production. Alternative herbicides are, in some cases, available, but they do not usually control certain weeds as efficiently as glyphosate. The transmission of herbicides to the target site is a complex process, and consists of several stages. Each herbicide is affected and can be manipulated by the product formulation for the optimization of its use. Many experiments have confirmed that different glyphosate salts and adjuvant additives are instrumental in the optimization of herbicide absorption and delivery processes. The objective of this paper is to provide a brief overview of these experiments and summarize the literature related to the effect of various glyphosate formulations and adjuvants on weed control. Determining the differences among formulations and adjuvants may lead to the further optimized long-term use of glyphosate.