scholarly journals Antimicrobial Compounds from Leaf Extracts ofJatropha curcas,Psidium guajava, andAndrographis paniculata

2014 ◽  
Vol 2014 ◽  
pp. 1-8 ◽  
Author(s):  
M. M. Rahman ◽  
S. H. Ahmad ◽  
M. T. M. Mohamed ◽  
M. Z. Ab Rahman
Keyword(s):  
Bacterial Count ◽  
Psidium Guajava ◽  
Microbial Populations ◽  
Gas Chromatography Mass Spectrometry ◽  
Vase Life ◽  
Antimicrobial Compounds ◽  
Leaf Extracts ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Ethanolic Leaf Extract

The present research was conducted to discover antimicrobial compounds in methanolic leaf extracts ofJatropha curcasandAndrographis paniculataand ethanolic leaf extract ofPsidium guajavaand the effectiveness against microbes on flower preservative solution of cut Mokara Red orchid flowers was evaluated. The leaves were analyzed using gas chromatography-mass spectrometry. A total of nine, 66, and 29 compounds were identified inJ. curcas,P. guajava, andA. paniculataleaf extracts, with five (88.18%), four (34.66%), and three (50.47%) having unique antimicrobial compounds, respectively. The experimental design on vase life was conducted using a completely randomized design with 10 replications. The flower vase life was about 6 days in the solution containing theP. guajavaandA. paniculataleaf extracts at 15mg/L. Moreover, solution with leaf extracts ofA. paniculatahad the lowest bacterial count compared toP. guajavaandJ. curcas. Thus, these leaf extracts revealed the presence of relevant antimicrobial compounds. The leaf extracts have the potential as a cut flower solution to minimize microbial populations and extend flower vase life. However, the activities of specific antimicrobial compounds and double or triple combination leaf extracts to enhance the effectiveness to extend the vase life need to be tested.

scholarly journals EFEKTIVITAS INFUSA DAUN JAMBU BIJI (Psidium guajava) SEBAGAI PRESERVATIF ALAMI PADA KARKAS PUYUH

2021 ◽  
Vol 46 (2) ◽  
pp. 127
Author(s):  
Eulis Tanti Marlina ◽  
Ellin Harlia ◽  
Yuli Astuti Hidayati ◽  
Deden Zamzam Badruzzaman ◽  
Wowon Juanda
Keyword(s):  
Shelf Life ◽  
Experimental Method ◽  
Psidium Guajava ◽  
Antimicrobial Compounds ◽  
Natural Preservative ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Guava Leaves ◽  
Total Bacteria

Guava leaves can be used as a natural preservative in quail carcass because they contain antimicrobial compounds such as flavonoid and tannin. This study studied the effect of using guava leaves infusion on quail carcass on the total bacteria, Enterobacteriaceae, and early spoilage.  The research used an experimental method with a completely randomized design, 3 treatments of guava leaves infusion concentration, namely P1 = 25%, P2 = 50%. And P3 = 75%, each treatment was repeated 6 times.  The application of infusion to quail carcass was carried out by immersion for 15 minutes.  Data were analyzed using ANOVA and Turkey’s test.  The results showed that the total bacteria and Enterobacteriaceae before immersion were 3.80 x 107 cfu/g and 1.90 x 104 cfu/g, respectively.  Soaking quail carcass in guava leaves infusion was able to reduce the total bacteria and Enterobacteriaceae to 72.15% and 78.50%, respectively.  The early spoilage was inversely proportional to the total bacteria and Enterobacteriaceae resulted in longer shelf life.

PENGARUH EKSTRAK DAUN MIMBA TERHADAP PERKEMBANGAN HAMA Callosobruchus chinensis L. (Coleoptera : Bruchidae)

AGRICA ◽  
2019 ◽  
Vol 1 (2) ◽  
pp. 32-37
Author(s):  
Yustina M.S.W Puu ◽  
Hildegardis Nalti Nansi
Keyword(s):  
Mung Bean ◽  
Leaf Extract ◽  
Callosobruchus Chinensis ◽  
Spawning Activity ◽  
Green Beans ◽  
Leaf Extracts ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Contact Poison ◽  
Neem Leaf Extract

Callosobruchus Chinensis is a pest that damages mung bean seeds in storage and causes damage to both the quality and quantity of seeds. This study aims to determine the effectiveness of neem leaf extracts in suppressing the development of the Callosobruchus Chinensis pest as one of the postharvest pests in the commodity green beans. This research conducted at the Laboratory of the Faculty of Agriculture, University of Flores, by using a Completely Randomized Design (CRD) with five treatments and three replications. The concentration of neem leaf extract treatment is 0 ml / l, 25 ml / l, 30 ml / l, 35 ml / l, and 40 ml / l. The results showed that the concentration of neem leaf extract 40 ml / l caused mortality of C. Chinensis imago as contact poison by 99% and nerve poison by 47%. While the effectiveness of the limb leaf extract on spawning activity was 86%.

scholarly journals Chemical composition of the essential oil of Psidium guajava leaves and its toxicity against Sclerotinia sclerotiorum

2018 ◽  
Vol 39 (2) ◽  
pp. 865
Author(s):  
Elizabeth Aparecida Josefi Silva ◽  
Vanessa Paula da Silva ◽  
Cassia Cristina Fernandes Alves ◽  
José Milton Alves ◽  
Edson Luiz Souchie ◽  
...  
Keyword(s):  
Gas Chromatography ◽  
Chemical Composition ◽  
Essential Oil ◽  
Sclerotinia Sclerotiorum ◽  
Psidium Guajava ◽  
Gas Chromatography Mass Spectrometry ◽  
Flame Ionization ◽  
Randomized Design ◽  
Dry Seasons ◽  
Guava Leaves

Globally, the fungus Sclerotinia sclerotiorum is considered as one of the most important phytopathogens, since it affects the production of several economically important crops. Further, it is difficult to control, thus increasing the use of pesticides. Therefore, the search for new substances, especially those extracted from plants, has received special attention to control this plant pathogen. The objective of the present study was to evaluate the yield and chemical composition of the essential oil extracted from the fresh leaves of guava collected during the rainy and dry seasons, and also to evaluate its toxicity against S. sclerotiorum. The experiment was a completely randomized design with five treatments and six replicates. The essential oil was extracted by hydrodistillation of the leaves and analyzed by gas chromatography-flame ionization detector and gas chromatography-mass spectrometry. The main compounds identified in the essential oil were trans-caryophyllene and ?-humulene. The essential oil at a concentration of 300 ?L exhibited 90% inhibition of the mycelial growth of S. sclerotiorum. This confirmed the antifungal potential of the essential oil of the guava leaves during both the sampling seasons.

scholarly journals PENGATURAN PEMBUNGAAN TANAMAN JAMBU BIJI (Psidium guajava L.) ‘KRISTAL’ MELALUI APLIKASI WAKTU STRANGULASI YANG BERBEDA

2020 ◽  
Vol 22 (3) ◽  
pp. 243
Author(s):  
RA Diana Widyastuti ◽  
Slamet Susanto ◽  
Maya Melati ◽  
Ani Kurniawati
Keyword(s):  
Psidium Guajava ◽  
Single Factor ◽  
Flowering Induction ◽  
Flowering Response ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Leaf N Content ◽  
The Relationship ◽  
Experimental Garden ◽  
Leaf N

<p align="center"><strong>ABSTRACT</strong></p><p align="center"><strong><em> </em></strong></p><p><strong><em>Arrangement of Guava Flowering </em></strong><strong><em>(Psidium</em></strong><strong><em> g</em></strong><strong><em>uajava</em></strong><strong><em> </em></strong><strong><em>L.</em></strong><strong><em>)</em></strong><strong><em> ‘Krystal’ through the Application of Different Strangulation Times. </em></strong>The seasonal production of guava (<em>Psidium guajava</em>) requires flowering manipulation technique such strangulation in order to be available throughout the years. This study aimed to explain the relationship between strangulation time, the period of flowering and harvesting of guava cv 'Krystal'. The experiment was conducted from February to December 2017, in Cikabayan experimental garden of IPB University, Bogor, Indonesia. The experiment used a completely randomized design with single factor, i.e strangulation times that consisted of control (no strangulation), strangulation in March, in April and in May. The results showed that strangulation treatment was able to accelerate the emergence of flowers and increase the number of generative shoots, the number of flowers per tree and the number of fruits harvested. The increase of flowering response on strangulated trees was supported by a higher leaf C/N compared to control, which is related to the low leaf N content in strangulation treatments. The strangulation treatment could accelerate the time of flower emergence six days earlier than control.<em>  </em><strong><em></em></strong></p><p><strong>Key</strong><strong>word<em>s</em></strong>: <em>guava, </em><em>C/N, flowering induction, ringing, seasonal production</em><strong><em></em></strong></p><p align="center"><strong> </strong></p><p align="center"><strong>ABSTRAK</strong></p><p align="center"><strong> </strong></p><p>Produksi buah jambu biji (<em>Psidium guajava</em>) yang bersifat musiman memerlukan teknik pengaturan pembungaan agar dapat tersedia sepanjang tahun. Penelitian ini bertujuan untuk menjelaskan keterkaitan antara waktu strangulasi dengan pola pembungaan dan panen buah jambu biji ‘Kristal’. Percobaan dilaksanakan mulai Februari sampai Desember 2017, di Kebun Percobaan Cikabayan IPB Bogor. Rancangan yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan faktor tunggal yaitu waktu strangulasi yang terdiri dari 4 (empat) taraf, yakni tanpa strangulasi, strangulasi bulan Maret, strangulasi bulan April dan strangulasi bulan Mei. Hasil penelitian menunjukkan bahwa perlakuan strangulasi mampu mempercepat munculnya bunga dan meningkatkan jumlah tunas generatif, jumlah bunga per pohon, jumlah bakal buah per pohon dan jumlah buah yang dipanen. Peningkatan respon pembungaan akibat strangulasi didukung oleh C/N daun yang lebih tinggi dibandingkan tanpa stangulasi, yang berhubungan dengan rendahnya kandungan nitrogen daun pada perlakuan strangulasi. Perlakuan strangulasi mampu mempercepat waktu muncul bunga 6 hari lebih cepat dibandingkan tanpa strangulasi.</p><p><strong>Kata </strong><strong>k</strong><strong>unci: </strong>jambu biji, C/N, induksi pembungaan, pencekikan batang, produksi musiman</p>

scholarly journals Psidium guajavaandPiper betleLeaf Extracts Prolong Vase Life of Cut Carnation (Dianthus caryophyllus) Flowers

2012 ◽  
Vol 2012 ◽  
pp. 1-9 ◽  
Author(s):  
M. M. Rahman ◽  
S. H. Ahmad ◽  
K. S. Lgu
Keyword(s):  
Tap Water ◽  
Dianthus Caryophyllus ◽  
Psidium Guajava ◽  
Vase Life ◽  
Piper Betle ◽  
Cut Flowers ◽  
Leaf Extracts ◽  
Antibacterial And Antifungal Activities ◽  
Flower Diameter ◽  
Copper Coin

The effect of leaf extracts ofPsidium guajavaandPiper betleon prolonging vase life of cut carnation flowers was studied. “Carola” and “Pallas Orange” carnation flowers, at bud stage, were pulsed 24 hours with a floral preservative. Then, flowers were placed in a vase solution containing sprite and a “germicide” (leaf extracts ofP. guajavaandP. betle, 8-HQC, or a copper coin). Flowers treated with 8-HQC, copper coin, and leaf extracts had longer vase life, larger flower diameter, and higher rate of water uptake compared to control (tap water). The leaf extracts ofP. guajavaandP. betleshowed highest antibacterial and antifungal activities compared to the other treatments. Both showed similar effects on flower quality as the synthetic germicide, 8-HQC. Therefore, these extracts are likely natural germicides to prolong vase life of cut flowers.

scholarly journals POTENSI EKSTRAK DAUN PINUS (Pinus merkusii Jungh. et de Vriese) SEBAGAI BIOHERBISIDA PENGHAMBAT PERKECAMBAHAN Echinochloa colonum L. DAN Amaranthus viridis.

PERENNIAL ◽  
2008 ◽  
Vol 4 (1) ◽  
pp. 1 ◽  
Author(s):  
Yusuf Andi Senjaya ◽  
Wahyu Surakusumah
Keyword(s):  
Experimental Design ◽  
The Other ◽  
Leaf Extracts ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Pinus Merkusii

The allelopathic substances are organic agents which are produced and released by a plant that cause alteration on the neighboring plants. The characteristics of allelochemicals usually inhibit germination of other species and sometime will reduce growth of the other species which associate with the producer of allelochemicals. The mechanism of allelochemicals can be used to suppress a germination of Echinochloa colonum L. and Amaranthus viridis L. These plants are weeds species of rice. The aims of this research were to study the allelochemicals effect from the leaf of pines (Pinus merkusii Jungh. et de Vriese) on germination of Echinochloa colonum L. and Amaranthus viridis L.. The experimental design used Completely Randomized Design with five replicates for each concentration (0, 250, 500, 750, 1000 ppm). The result which was analyzed with One-Way Analyze of Varians (ANOVA) indicated that giving a pine leaf extracts had an inhibitor effect on germination of E. colonum L. and A. viridis L. Keywords: Pinus merkusii Jungh. et de Vriese, allelopathy, weeds, Echinochloa colonum L., Amaranthus viridis L. References

scholarly journals PENGARUH PENAMBAHAN EKSTRAK BELIMBING WULUH (Averrhoa bilimbi L.) TERHADAP KARAKTERISTIK FISIK, MASA SIMPAN, DAN ORGANOLEPTIK PERMEN JELLY DAUN KERSEN

2020 ◽  
Vol 7 (2) ◽  
pp. 81
Author(s):  
Veni Rori Setiawati ◽  
Puspita Sari
Keyword(s):  
Shelf Life ◽  
Fruit Juice ◽  
Sweet Taste ◽  
Life Test ◽  
Leaf Extracts ◽  
Physical Quality ◽  
Real Effect ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Muntingia Calabura

Jelly is a candy made from components of water or fruit juice, flavor, sugar, and gelling ingredients. Apart from fruit juice, jelly candy can be made from the basic ingredients of leaf extracts. One of the leaves that can be used is Muntingia calabura L. leaves. The existing jelly candies generally do not use natural ingredients as colorings and flavors. Fruits that can be used as natural ingredients in making jelly candy are Averrhoa bilimbi L. This study aims to determine the effect of adding starfruit extract to the physical quality, shelf life, and organoleptic of Muntingia calabura L.  leaves jelly candy. This study used a Completely Randomized Design (CRD) with 1 factor, namely the concentration of Averrhoa bilimbi L extract (0%, 5%, 10%, 15%, and 20%). The results of this study indicate that the addition of Averrhoa bilimbi L extract does not significantly affect the physical quality (color) of Muntingia calabura L. leaves jelly candy. In the shelf life test, the addition of Averrhoa bilimbi L extract gave a real effect, where the best treatment was the concentration of Averrhoa bilimbi L. extract 15% and 20%. In the organoleptic test, the addition of Averrhoa bilimbi L extract did not significantly affect the level of preference (hedonic) and the level of acceptance (scoring) of the texture, but it did affect the level of panelist acceptance of the color, aroma, and taste of Muntingia calabura L.  leaves jelly candy. The best treatment of panelist acceptance level for color is at a concentration of 0% producing jelly candy with a yellowish-brown color and the best aroma and taste of jelly candy at a concentration of 20% producing jelly Averrhoa bilimbi L -flavored jelly candy with a slightly bitter sweet taste with a slightly bitter sweetness.

scholarly journals Evaluation of the nutritional, sensory and microbial status of processed and preserved soft cheese types

2021 ◽  
Vol 6 (1) ◽  
pp. 1-6
Author(s):  
Abdulhameed Abiodun Badmos ◽  
Kazeem Adeyemi ◽  
Afolabi Yusuff ◽  
Uthman Nabeel ◽  
Abdulrashid Yusuf ◽  
...  
Keyword(s):  
Lower Cost ◽  
Enterobacter Aerogenes ◽  
Bacterial Count ◽  
Cow Milk ◽  
Nutrient Value ◽  
Randomized Design ◽  
Soft Cheese ◽  
High Nutrient ◽  
Completely Randomized Design ◽  
Protein Supply

The high nutrient value and the high demand for cheese worldwide has necessitated the adoption of cheese alternatives including Soybean cheese, and different methods of processing it. This study was designed to determine the replacement value of these cheese types by comparing the nutritional, sensory, economic and bacterial attributes of differently processed cheese from cow milk and soybean (cow cheese and soya cheese respectively). Thirty samples each of cow cheese (boiled and fried) and soya cheese (boiled, fried, pepper-coated and egg-coated) constituted six treatments (T1 to T6). The cheese values and bacterial attribute of these six treatments were compared using a Completely Randomized Design. Results revealed that protein was highest in fried soya cheese, then the egg coated soya cheese, but lowest in the pepper coated soya cheese. The sensory values of egg coated soya cheese sample was highest. The pepper coated soya cheese had the highest content of tannins, isoflavones, steroids and phenols, while the fried cow milk cheese had the highest content of alkaloids and terpenoids. The pepper coated soyabean cheese (T5) had lowest bacterial count for the first two days of storage on the shelf. The fried cow cheese (T2) was also low in bacterial count, but highest in cost. The widely prevalent bacteria species in the cheese samples studied include Enterobacter aerogenes, Staphylococcus aureus and Lactobacillus plantarum. It was concluded that the freshly prepared cow cheese supplies calcium and sodium abundantly and is low in anti-nutritive factors, but the nutrients contained depreciates fast with storage while the highly nutritious and acceptable egg coated soya cheese and the phytochemicals-rich pepper coated soyabean cheese are highly recommended as lower cost cheese substitutes to enhance protein supply and bioavailability.

scholarly journals Influence of sucrose and aluminium sulphate vase life of cut Hippeastrum flower (Hippeastrum hybridum Hort.) as influenced

2016 ◽  
Vol 41 (2) ◽  
pp. 221-234 ◽  
Author(s):  
MK Jamil ◽  
MM Rahman ◽  
MM Hossain ◽  
MT Hossain ◽  
AJM S Karim
Keyword(s):  
Water Uptake ◽  
Vase Life ◽  
Uptake Ratio ◽  
Total Water ◽  
Fresh Weight ◽  
Aluminium Sulphate ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Sugar Levels ◽  
Solution Uptake

An experiment with Hippeastrum flower (Hippeastrum hybridum Hort.) cv. ‘Apple Blossom’ comprising three sucrose concentrations viz. 0 (control), 2 and 4 % and five aluminium sulphate concentrations viz. 0 (control), 0.25, 0.50, 0.75 and 1.0 mM at the Horticulture Laboratory of Bangabandhu Sheikh Mujibur Rahman Agricultural University, Bangladesh during the period from April 01 to April 30, 2009. The experiment was laid out in a Completely Randomized Design (CRD) with three replications. Sucrose, aluminium sulphate and their combinations had significant influence on most of the parameters studied. Transpiration loss and water uptake ratio decreased significantly with the increased sugar levels and aluminium sulphate upto 0.75 mM beyond which they were increased. Transpiration loss and water uptake ratio was found minimum in the vase solution containing 4% sucrose (0.78) and 0.75 mM aluminium sulphate (0.80), which ultimately resulted in an enhanced vase life (9.2 days for sucrose and 9.11 days for aluminium sulphate) of cut Hippeastrum flower. A linear relationship between water uptake and vase life of flowers was found (y = 0.056x + 5.791). Sucrose 4% and aluminium sulphate 0.75 mM in combination gave maximum total water uptake, maximum days to onset of deterioration, the highest average fresh weight of single scape at 6th and 10th day after setting the trial. Transpiration loss and solution uptake ratio was found maximum in the combination of 4% sucrose and 0.75 mM aluminium sulphate (0.48) with the longest vase life of 10.33 days of cut Hippeastrum flower cv. ‘Apple Blossom’.Bangladesh J. Agril. Res. 41(2): 221-234, June 2016

scholarly journals EVALUATION OF DIFFERENT PRESERVATIVE SOLUTIONS AND PACKAGING MATERIAL FOR IMPROVING POST HARVEST QUALITY OF GLADIOLUS (Gladiolus grandiflorus) CUT SPIKES

2018 ◽  
Vol 3 (3) ◽  
pp. 215
Author(s):  
Ayesha Manzoor ◽  
Adnan-ur- Rahman ◽  
Maryam Qamar ◽  
Sharmin Ashraf
Keyword(s):  
Quality Parameters ◽  
Packaging Material ◽  
Postharvest Quality ◽  
Control Treatment ◽  
Vase Life ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Solution Uptake ◽  
Preservative Solutions

Gladiolus is an important cut flower in the world, and its preference in Pakistan is next to roses. But the main problem that occurs in gladiolus is that it has short vase life. The present experiment was conducted with an objective to investigate the effect of four preservative solutions [distilled water, Sucrose (3%), AgNO3 (250 ppm), AgNO3 (250 ppm) + Sucrose (3%)] and packaging material on postharvest quality of three gladiolus varieties, “Tissue, White Prosperity and Alexandra”. Packaging material consists of control treatment (without packaging), packaging of cut spikes with 100 ppm acetic acid soaked cotton and packaging of polyethylene sheet after sucrose pulsing. The experiment was arranged as two factorial laid out according to completely randomized design (CRD) having three replications. Results showed that preservative solution having combination of AgNO3 (250 ppm) + Sucrose (3%) significantly improves days to open basal floret, floret opening percentage (%), bloom spread (inch), floret length (inch), floret diameter (inch), fresh spike weight (g), dry spike weight (g), fresh weight loss (%) and vase life (days). Moreover, this treatment was also effective in reducing the wilting (%) in all gladiolus varieties. However, for solution uptake (mL/spike) and solution balance (ml/spike), AgNO3 (250 ppm)alone gives the best results. For packaging treatment, the pulsing of a cut spike with 20% sucrose followed by polyethylene sheet wrapping proves to be effective. Among the varieties, Alexandra performed better for all quality parameters in comparison to White Prosperity and Tissue

Sign in / Sign up

Export Citation Format

Share Document