Australian Seeds

2006 ◽  
Author(s):  
Luke Sweedman ◽  
David Merritt
Keyword(s):  
Seed Viability ◽  
Storage Process ◽  
Know How ◽  
Seed Biology ◽  
Basic Understanding ◽  
Control Programmes ◽  
Australian Flora ◽  
Processing And Storage ◽  
And Storage ◽  
Western Australian

This is the first complete guide to the collection, processing and storage of wild collected seed. While the main focus is on Australian seeds, the procedures and protocols described within the book are of international standard and apply to users throughout the world. The book provides a basic understanding to seed biology, evolution and morphology, and includes chapters on all aspects of harvesting, processing and storage of seeds. This will enable users to collect, process and store seed more efficiently, thus reducing loss of seed viability during the storage process with potentially huge savings in time, effort and expense in the rehabilitation and restoration industries. With a strong emphasis on the species-rich Western Australian region, Australian Seeds features photographs of more than 1200 species showing clearly their size and shape. Comprehensive seed germination data enables users to know how long to allow for germination times and whether some form of pre-germination treatment is required and what this should be. This is of major importance to horticulturists and agriculturists planning crop and weed control programmes. It will also be a valuable resource to anyone interested in Australian flora.

scholarly journals Role of Relative Humidity in Processing and Storage of Seeds and Assessment of Variability in Storage Behaviour inBrassicaspp. andEruca sativa

2013 ◽  
Vol 2013 ◽  
pp. 1-9 ◽  
Author(s):  
A. Suma ◽  
Kalyani Sreenivasan ◽  
A. K. Singh ◽  
J. Radhamani
Keyword(s):  
Relative Humidity ◽  
Seed Viability ◽  
Seed Storage ◽  
Eruca Sativa ◽  
Seed Moisture Content ◽  
Seedling Vigour ◽  
Seed Moisture ◽  
Processing And Storage ◽  
And Storage

The role of relative humidity (RH) while processing and storing seeds ofBrassicaspp. andEruca sativawas investigated by creating different levels of relative humidity, namely, 75%, 50%, 32%, and 11% using different saturated salt solutions and 1% RH using concentrated sulphuric acid. The variability in seed storage behaviour of different species ofBrassicawas also evaluated. The samples were stored at40±2°Cin sealed containers and various physiological parameters were assessed at different intervals up to three months. The seed viability and seedling vigour parameters were considerably reduced in all accessions at high relative humidity irrespective of the species. Storage at intermediate relative humidities caused minimal decline in viability. All the accessions performed better at relative humidity level of 32% maintaining seed moisture content of 3%. On analyzing the variability in storage behaviour,B. rapaandB. junceawere better performers thanB. napusandEruca sativa.

scholarly journals Analysis on Microbial Flora Changes During Processing and Storage of Spiced Goose Based on Pcr-Dgge Combined with Conventional Microbial Culture Methods

2020 ◽  
Vol 145 ◽  
pp. 01018
Author(s):  
Xing Li ◽  
Xiuqiong Ou ◽  
Shaohong Jing ◽  
Zhengze Zhong ◽  
Lijun Bu ◽  
...  
Keyword(s):  
Denaturing Gradient Gel Electrophoresis ◽  
Microbial Flora ◽  
Microbial Culture ◽  
Storage Process ◽  
Culture Methods ◽  
Gradient Gel Electrophoresis ◽  
Polymerase Chain ◽  
Processing And Storage ◽  
Dominant Bacteria ◽  
And Storage

During the processing and storage process of spiced goose, samples were collected from raw goose meat (R0), spiced goose meat cooled for 2 hours (2h) and spiced goose meat stored for 1day (1d), 3 days (3d) and 5 days (5d). Microbial flora changes in spiced goose during the processing and storage process were analyzed by conventional microbial culture methods, polymerase chain reaction and denaturing gradient gel electrophoresis (PCR-DGGE). The results indicated that more abundant microbial diversity was determined in goose meat through PCR-DGGE technology than conventional microbial culture methods. According to the PCR-DGGE results, the dominant bacteria in R0 and 2h were Aeromonas and Acinetobacter. On 1d, the dominant bacteria also included Weissella and Enterobacter, and on 3d, Aeromonas was no longer dominant. The dominant bacteria became Weissella, Enterococcus and Staphylococcus on 5d.

scholarly journals Physiological performance of Garcinia gardneriana (Planch. & Triana) Zappi: a species with recalcitrant and dormant seeds

2020 ◽  
Vol 42 ◽  
Author(s):  
Willian Goudinho Viana ◽  
Ana Paula Lando ◽  
Rosa Angelica da Silva ◽  
Cláudia Dias da Costa ◽  
Pedro Henrique Mastriane Vieira ◽  
...  
Keyword(s):  
Native Species ◽  
Seed Viability ◽  
Rapid Decrease ◽  
Initial Water Content ◽  
Initial Water ◽  
Physiological Performance ◽  
Seed Biology ◽  
Medicinal Properties ◽  
And Storage ◽  
Germinated Seeds

Abstract: Garcinia gardneriana (Planch. & Triana) Zappi is a native species widely distributed in Brazil. It has ornamental features, edible fruits, and its leaves have medicinal properties; however, its potential has not been explored. The aim of this study was to evaluate seed physiological performance due to dormancy, desiccation and storage tolerance. Only decoated seeds germinated. Seeds had an initial water content of 1.07 g H2O.g-1 dw and final germination of 95%. Both desiccation to 0.67 g H2O.g-1 dw and storage at 25 ºC for ninety days resulted in decreased germination, 43 and 41%, respectively. Desiccation below 0.25 g H2O.g-1 dw and storage for ninety days at 5 ºC were lethal. A rapid decrease in enzymic protection by superoxide dismutase and ascorbate peroxidase was correlated to desiccation sensitivity. Total polyamines content was higher in fresh seeds and markedly decreased with desiccation. The decrease in enzyme activity and polyamines content seems to be associated with seed viability loss. In sum, G. gardneriana seeds have a low tolerance to desiccation and are sensitive to chilling. Therefore, the seeds can be categorized as recalcitrant and dormant, a rare combination in terms of seed biology.

HUBUNGAN HIGIENE SANITASI DENGAN KANDUNGAN ESCHERICHIA COLI PADA ES BATU INDUSTRI RUMAH TANGGA DI TEPI JALAN WAHID HASYIM 2 KECAMATAN SEMPAJA KOTA SAMARINDA TAHUN 2015

2018 ◽  
Vol 2 (1) ◽  
pp. 43
Author(s):  
Suwignyo Suwignyo ◽  
Abdul Rachim ◽  
Arizal Sapitri
Keyword(s):  
Escherichia Coli ◽  
Data Analysis ◽  
Random Sampling ◽  
Preliminary Test ◽  
Raw Material ◽  
Almost Everywhere ◽  
Ice Cube ◽  
Processing And Storage ◽  
And Storage ◽  
Cluster Random Sampling

Ice is a water that cooled below 0 °C and used for complement in drink. Ice can be found almost everywhere, including in the Wahid Hasyim Sempaja Roadside. From the preliminary test, obtained 5 samples ice cube were contaminated by Escherichia coli. The purpose of this study was to determine relationship between hygiene and sanitation with presence of Eschericia coli in ice cube of home industry at Wahid Hasyim Roadside Samarinda. This research used quantitative with survey methode. The population in this study was all of the seller in 2nd Wahid Hasyim Roadside. Sample was taken by Krejcie and Morgan so the there were 44 samples and used Cluster Random Sampling. The instruments are questionnaries, observation and laboratory test. Data analysis was carried out univariate and bivariate (using Fisher test p= 0.05). The conclusion of this study there are a relation between chosing raw material (p=0,03) and saving raw material (p=0,03) with presence of Eschericia coli. There was no relation between processing raw material into ice cube with presence of Eschericia coli (p=0,15).Advice that can be given to ice cube should maintain hygiene and sanitation of the selection, processing and storage of ice cube.

Komposisi Kimia dan Mikrobiologi Bumbu Instan “Soto Madura”

2019 ◽  
Vol 1 (2) ◽  
pp. 25-30
Author(s):  
Ratih Yuniastri
Keyword(s):  
Proximate Analysis ◽  
Acid Number ◽  
Nutritional Content ◽  
Storage Process ◽  
And Storage

Instant seasoning is made by mixing several ingredients and mashing it according to the desired composition. What is offered spices to enhance the flavor and aroma of these herbs. “Soto Madura” needs to be considered to determine the proper packaging and storage process. The spices are then made an analysis of the nutritional content of the spices. The spices were made repeatedly as many 3 times so the repeat data obtained. The analysis carried out includes proximate analysis, analysis of fat damage, and microbilogical content of herbs. The results of the analysis showed the instant seasoning “Soto Madura” contained water of 7,42±0,066%; ash by 1,18±0,056%; protein of 59,04±0,085%; fat 7,77±0,152%; carbohydrates 25,46±0,531%; acid number 0,507±0,035 mg/g; peroxide rate 4,063±0,066 Meg/1000g; free fat (FFA) 0,22±0,036%. For microbiological content, the content of microorganisms in the spices was 1,11x108 colonies; mold 7,9x106 colonies; and coliforn 8,6x106 colonies.

Prospects for the development of agrarian production systems in in the Right Bank Polesie of Ukraine

2018 ◽  
Vol 2 (95) ◽  
pp. 69-72
Author(s):  
Yu.A. Tarariko ◽  
L.V. Datsko ◽  
M.O. Datsko
Keyword(s):  
Agricultural Production ◽  
Production Systems ◽  
Economic Feasibility ◽  
Capital Investments ◽  
Resource Potential ◽  
Grain Processing ◽  
Processing And Storage ◽  
The Right ◽  
And Storage ◽  
Agricultural Production Systems

The aim of the work is to assess the existing and prospective models for the development of agricultural production in Central Polesie on the basis of economic feasibility and ecological balance. The evaluation of promising agricultural production systems was carried out with the help of simulation modeling of various infrastructure options at the levels of crop and multisectoral specialization of agroecosystems. The agro-resource potential of Central Polesie is better implemented in the rotation with lupine, corn and flax dolguntsem with well-developed infrastructure, including crop, livestock units, grain processing and storage systems, feed, finished products and waste processing in the bioenergetic station. The expected income for the formation of such an infrastructure is almost 8 thousand dollars. / with a payback period of capital investments of 2-3 years.

Fish, Fires, and Foresight: Middle Woodland Economic Adaptations in the Abbott Farm National Landmark

1984 ◽  
Vol 5 (2) ◽  
pp. 111-138 ◽  
Author(s):  
John A. Cavallo
Keyword(s):  
New Jersey ◽  
Raw Material ◽  
Anadromous Fish ◽  
Middle Woodland ◽  
Cultural Resource ◽  
Economic Adaptation ◽  
Processing And Storage ◽  
And Storage ◽  
Regional Redistribution

The “Abbott Farm site,” now known as the Abbott Farm National Landmark, is known for its unique and abundant artifact assemblages from presumed Middle Woodland contexts. Several researchers attributed the presence of large quantities of argillite raw material, argillite and chert blades and blade caches, cut and uncut mica, and aberrant zone-decorated ceramics to either Hopewellian manifestations or to the Abbott Farm's role in the regional redistribution of argillite. On the basis of a cultural resource survey conducted by Louis Berger and Associates prior to the proposed construction of I-195 and I-295 and New Jersey Routes 29 and 129, a specialized economic adaptation focused upon the intensive procurement, processing, and storage of anadromous fish, especially sturgeon, is hypothesized.

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