Effects on Water Management and Quality Characteristics of Ozone Application in Chicory Forcing Process: A Pilot System

• Main Authors: Carlo Nicoletto, Carmelo Maucieri, Paolo Sambo
• Format: Article
• Language: English
• Published: MDPI AG 2017-04-01
• Series: Agronomy
• Subjects: sustainability; water use efficiency; Cichorium intybus L.; Rubifolium group; radicchio; antioxidant; phenols; bitter taste; guaianolides
• Online Access: http://www.mdpi.com/2073-4395/7/2/29

Agriculture is the largest user of world water resources, accounting for 70% of all consumption. Reducing water consumption and increasing water use efficiency in agriculture are two of the main challenges that need to be faced in the coming decades. Radicchio Rosso di Treviso Tardivo (RTT) is a vegetable that requires a water forcing process prior to final commercialization which presents a significant environmental impact due to the high water volumes used and then dispersed into the environment. The experiment was aimed at reducing the water use in the forcing process of RTT, by developing a pilot system with recycled water in a closed loop through ozone treatment. Concerning water quality, the redox potential value was higher in the ozonized system, whereas turbidity, pH and electrical conductivity of the ozonized system did not change significantly from the control. Yield and quality of plants obtained in the ozonized system did not significantly differ from the control plants except for the antioxidant activity that was higher in plants forced using the water treated with ozone. Our initial results suggest that the ozone treatment could be applied in the forcing process and is suitable for growers, saving up to 95% of water volumes normally used for this cultivation practice.