ʻOi aku ka maikaʻi o ka hoʻohana ʻana i ka meaʻai ma mua o ka lawe ʻana i nā wahi i loko o nā pae ʻāina a hāʻawi i ka hoʻomehana honua.
Ua ulu aʻe nā hua bacteria maikaʻi i nā ʻōnaehana ulu citrus i mālama ʻia me nā huahana ʻōpala fermented. Ua ʻike ka poʻe ʻepekema ʻo UC Riverside i hiki ke hoʻonui i ka hua bacteria e hoʻonui i ka ulu ʻana o ka mea kanu, e ʻoi aku ka pale ʻana i nā mea kanu i nā pathogens a me ka hoʻemi ʻana i nā hoʻokuʻu kalapona mai ka mahiʻai.
"Ua hoʻonui nui ʻia nā microbes maikaʻi i ka wā i hoʻohui ai mākou i nā ʻōpala meaʻai fermented e kanu i nā ʻōnaehana ulu," wahi a UCR microbiologist Deborah Pagliaccia, nāna i alakaʻi i ka noiʻi. "Inā lawa kēia mau hua bacteria maikaʻi, hana lākou i nā pūhui antimicrobial a me nā metabolites e kōkua i nā mea kanu e ulu maikaʻi a wikiwiki hoʻi."
Ma muli o ka ulu ʻana o nā mea kanu i kēia hoʻokolohua i loko o ka hale kōmaena, mālama ʻia nā pono o nā mea ʻōpala i loko o kahi ʻōnaehana wai paʻa. Ua loaʻa i nā aʻa mea kanu kahi ʻano hou o ka lāʻau lapaʻau i kēlā me kēia manawa i hoʻoinu ʻia.
pōʻaiapuni hoʻomau
"ʻO kēia kekahi o nā kumu nui o kēia noiʻi," wahi a Pagliaccia. "No ka hana ʻana i kahi pōʻai hoʻomau kahi e mālama ai mākou i ka wai ma o ka hana hou ʻana i loko o kahi ʻōnaehana irrigation paʻa a ma ka manawa like e hoʻohui i kahi huahana mai ka ʻōpala meaʻai e kōkua i nā mea kanu me kēlā me kēia pōʻai wai."
Ua wehewehe ʻia kēia mau hopena i kahi pepa i paʻi ʻia ma ka puke pai Frontiers in Sustainable Food Systems. He hoʻoweliweli koʻikoʻi ka ʻōpala meaʻai i ka honua. I ka US wale nō, ʻoi aku ka nui o ka 50% o nā meaʻai āpau i hoʻolei ʻia. ʻAʻole hana hou ʻia ka hapa nui o kēia ʻōpala, akā, ʻoi aku ka nui o ka 20% o ka nui o ka ʻāina ʻāina ʻo ʻAmelika.
ʻAʻole hōʻike kēia ʻōpala i kahi poho waiwai wale nō, akā he ʻōpala nui o nā kumuwaiwai wai hou i hoʻohana ʻia no ka hana ʻana i ka meaʻai, a me ka hoʻohana hewa ʻana i ka mea e hānai ai i nā miliona o ka poʻe haʻahaʻa e hakakā nei me ka palekana meaʻai.
Nā hoʻohana ʻokoʻa o ka ʻōpala meaʻai
No ke kōkua ʻana i ka hakakā ʻana i kēia mau pilikia, ua ʻimi ka hui noiʻi UCR i nā hoʻohana ʻē aʻe no ka ʻai ʻana. Ua noʻonoʻo lākou i nā huahana mai nā ʻano ʻōpala ʻelua i loaʻa maʻalahi ma Kaleponi Hema: beer mash - kahi hopena o ka hana pia - a me nā ʻōpala meaʻai hui ʻia i hoʻolei ʻia e nā hale kūʻai.
ʻO nā ʻano ʻōpala ʻelua i fermented e River Road Research a laila hoʻohui ʻia i ka ʻōnaehana irrigation e hoʻoinu ana i nā mea kanu citrus i loko o ka hale kōmaena. I loko o 24 mau hola, ʻelua a ʻekolu mau kauoha o ka nui o ka nui o ka heluna kanaka o ka bacteria maikaʻi ma mua o nā mea kanu i loaʻa ʻole i nā lāʻau lapaʻau, a hoʻomau kēia ʻano i kēlā me kēia manawa i hoʻohui ʻia nā mea noiʻi.
Ua aʻo ka ʻepekema kaiapuni UCR ʻo Samantha Ying a me kāna hui i ka hoʻoikaika kalapona a me nā meaʻai me ka nitrogen i loko o ka lepo o nā mea kanu i mālama ʻia. Ua hōʻike ʻia ka hōʻike ʻana i ka piʻi ʻana o ka nui o ke kalapona i loko o ka wai irrigation ma hope o ka mālama ʻia ʻana me nā huahana ʻōpala, a ukali ʻia e ka emi ʻana, e hōʻike ana ua hoʻohana nā huakini maikaʻi i ke kalapona i loaʻa e hana hou.
Ua wehewehe ʻo Pagliaccia he hopena kēia ʻike i ka ulu ʻana o ka bacteria a me nā mea kanu ponoʻī. "Inā hiki i nā mea ʻōpala ke hoʻomaikaʻi i ke kalapona i ka nitrogen ratio i nā mea kanu, hiki iā mākou ke hoʻohana i kēia ʻike e hoʻomaikaʻi i nā ʻōnaehana hana," wahi āna.
ʻAʻohe Salmonella
ʻO kekahi ʻike ʻē aʻe, ʻaʻole i hoʻāʻo ʻia ka mash beer a i ʻole nā mea ʻai meaʻai hui ʻia no Salmonella a i ʻole nā huakaʻi pathogenic ʻē aʻe, e manaʻo ana ʻaʻole lākou e hoʻokomo i kekahi mea ʻino i nā meaʻai.
"Aia kahi koi koʻikoʻi e hoʻomohala i nā hana mahiʻai hou," i ʻōlelo ai ʻo UCR mea kanu pathologist a me ka mea kākau moʻolelo ʻo Georgios Vidalakis. "Ke kū nei ka citrus o Kaleponi i nā pilikia o ka mōʻaukala e like me ka maʻi bacterial Huanglongbing a me ka liʻiliʻi o ka loaʻa ʻana o ka wai," wahi a Georgios Vidalakis, he mea kanu maʻi maʻi UCR.
Hōʻike nā hopena o ka pepa i ka hoʻohana ʻana i kēia mau ʻano ʻelua o nā mea ʻai ʻai i ka mahiʻai he mea maikaʻi a hiki ke hoʻokō i ka hoʻohana ʻana i nā mea hoʻohui kemika synthetic e nā mahiʻai - i kekahi mau manawa e hoʻomaha loa i ka hoʻohana ʻana i ia mau mea hoʻohui. E emi ana ke kumukūʻai o nā mea kanu.
ʻO nā huaʻai pūpū
Ua loaʻa hou aku ʻo Pagliaccia lāua ʻo Ying i kahi hāʻawi kālā ʻo Kaleponi o ka Food and Agriculture no ka hoʻokō ʻana i nā hoʻokolohua like me ka hoʻohana ʻana i nā hua hua ʻalamona mai Corigin Solutions e hoʻonui i nā mea kanu. Kākoʻo ʻia kēia papahana me ke kālā mai ka California Citrus Nursery Board, Corigin Solutions, a me ka California Agriculture and Food Enterprise.
"ʻO ka hoʻoikaika ʻana i nā hana noiʻi interdisciplinary a me ke kūkulu ʻana i nā hui lehulehu-private e kōkua i ka hoʻoponopono ʻana i nā pilikia e kū nei i nā ʻōnaehana agri-meaʻai honua," wahi a UCR co-mea kākau ʻo Norman Ellstrand, he kumu aʻoaʻo koʻikoʻi o ka genetics.
Ke hiki i nā ʻoihana ke hoʻohana i nā mea hoʻohana i nā mea ʻai meaʻai no nā kumu mahiʻai, kōkua ia i ka neʻe ʻana i ke kaiāulu i kahi ʻōnaehana ʻoi aku ka maikaʻi o ka ʻai.
"Pono mākou e hoʻololi mai kā mākou linear 'take-make-consume-dispose' hoʻokele waiwai i kahi pōʻai kahi e hoʻohana ai mākou i kekahi mea a laila e ʻimi i kahi kumu hou no ia. He mea koʻikoʻi kēia kaʻina hana i ka pale ʻana i ko mākou honua mai ka hoʻopau mau ʻana o nā kumuwaiwai kūlohelohe a me ka hoʻoweliweli ʻana o nā kinoea ʻōmaʻomaʻo, "wahi a Pagliaccia. "ʻO ia ka moʻolelo o kēia papahana."
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