Pelapisan benih melon (Cucumis melo L.) dengan ekstrak kulit jeruk untuk mempertahankan mutu fisiologis benih selama penyimpanan

The objective of this research was to study the effectiveness of orange peel extract as seed coating to mantain physiological quality of melon seed during 12 weeks storage. This research was conducted in Laboratory of plant physiology and breeding UNDIP, from December 2016 to April 2017. The research was assigned in completely randomized factorial design with the first factor was the storage periode (0, 4, 8 and 12 weeks) and second factor was the seed coating (control, CMC 1,5 %, orange peel extract (0,5 %, 1,0 %, 1,5 %, 2,0 %)). Interaction of storage period and seed coating showed significant affect to seed moisture content, seed germination and dry weight of normal seedling. Seed coating with orange peel extract 1,5 % was able to keep moisture content for 4 weeks, seed germination for 12 weeks and dry weight of normal seedling for 8 weeks. Keyword: melon, orange peel extract, physiological quality, seed storage

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Physiological quality of pink pepper seeds (Schinus terebinthifolia Raddi.) as a function of storage

Revista de Ciencias Agrícolas ◽

10.22267/rcia.213801.150 ◽

2021 ◽

Vol 38 (1) ◽

pp. 144-157

Author(s):

Thaísa De Oliveira Silveira ◽

Madelon Rodrigues Braz ◽

Gilmara Pires de Moura Palermo ◽

Tiago Böer Breier

Keyword(s):

Moisture Content ◽

Storage Time ◽

Storage Period ◽

Seed Storage ◽

Dry Weight ◽

Native Forest ◽

Alternative Source ◽

Physiological Quality ◽

And Storage

Seeds of native forest species for food and seedling production have a growing demand that impacts the need for studies involving seed storage in order to maintain good levels of germination quality. Thus, scientific analyzes that explore the physiological potential of the seeds of these species are necessary, especially for the pink pepper (Schinus terebinthifolia Raddi.), a species used as an alternative source of income for traditional communities and which has been arousing interest due to the consumption of its fruits as a condiment in the national and international market. This work aimed to assess the physiological quality of pink pepper seeds according to the storage period and seed size. The seeds came from a rural settlement, a pioneer in the extraction of pink pepper, in the state of Rio de Janeiro, Brazil. The seeds were evaluated for moisture content, germination, first count, length and dry weight of the germinated seedlings, during the period of time that they remained stored and the size of the seeds. The results allowed to conclude that: i) the germinative percentage of the stored pink pepper seeds decreased over the months; ii) the moisture content of the seeds decreased over the months evaluated iii) the different sizes of seeds did not show differences in germination and storage time and iv) values of length and dry weight of the seedlings did not differ according to the period of storage.

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Effect of Encapsulated Bitter Orange Peel Extract and BHT on the Quality of Common Carp Fillet during Refrigerated Storage

International Journal of Food Engineering ◽

10.1515/ijfe-2015-0185 ◽

2016 ◽

Vol 12 (3) ◽

pp. 303-310 ◽

Cited By ~ 2

Author(s):

Omid Hasani ◽

Seyed Rohollah Javadian

Keyword(s):

Lipid Oxidation ◽

Common Carp ◽

Storage Period ◽

Orange Peel ◽

Thiobarbituric Acid ◽

Refrigerated Storage ◽

High Concentration ◽

Bitter Orange ◽

Orange Peel Extract ◽

Peel Extract

Abstract The aim of the present study was to evaluate antioxidative activities of the encapsulated and unencapsulated bitter orange peel extract on the shelf-life of the common carp fillets during 16 days of refrigerated storage. Common carp fillets were treated with bitter orange peel extract (0.5 and 1% w/w), liposomal encapsulated bitter orange peel extract (0.5 and 1% w/w) and beta-hydroxytoluene (BHT, 100 and 200 ppm); their quality changes in terms of total volatile basic nitrogen (TVB-N), free fatty acid (FFA) peroxide value (PV), thiobarbituric acid (TBA) and sensory characteristics were investigated. Results showed that the encapsulated and pure extract and BHT could reduce chemical deterioration and lipid oxidation in the fillets compared to the control, as reflected with lower TVBN, FFA, PV and TBA values. Furthermore, common carp fillets treated with high concentration (1%) of the encapsulated bitter orange peel extract showed the lowest amount of lipid oxidation during the storage period compared with the others without any undesirable changes in sensorial attributes.

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