‘Sweet grape’ tomato post harvest packaging

ABSTRACT This paper aims at evaluating the shelf life of mini tomatoes (Lycopersicum esculentum Mill.) cultivar ‘Sweet Grape’, grown in hydroponics, and stored under environmental and refrigerated conditions inside different packages. We adopted a completely randomized design, in which treatments were combinations of storage conditions: environment (e) and refrigerated (r) with packaging: polyvinyl chloride film (PVC); low-density polyethylene (LDPE); biofilm of tomato fruit of Solanum lycocarpum A.St.-Hil (lobeira) (TFB); cassava starch biofilm (CSB); carnauba wax (Copernicia prunifera) (CW), and without packaging - control (C). Physicochemical and sensory tests were carried out at the beginning (day zero), and at 8, 19, and 33 days of storage (DS). Fruit stored inside PVCr, LDPEe, LDPEr, and CWr had an acceptable shelf life of 33 days. The use of cassava and tomato starches were not effective in controlling fruit fresh weight loss. ‘Sweet Grape’ tomato postharvest conservation was enhanced under refrigerated conditions. The sensory evaluation results revealed that CWr treatment most pleased appraisers, while PCV had the highest rejection rate.

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Assessment of locally produced waxing materials on the shelf life and fruit quality of two tomato varieties (Solanum lycopersicum)

Journal of Energy and Natural Resource Management ◽

10.26796/jenrm.v4i1.73 ◽

2017 ◽

Vol 4 (1) ◽

pp. 36-47

Author(s):

R. Osae G. Essilfie J. O. Anim

Keyword(s):

Shelf Life ◽

Tomato Fruit ◽

Chemical Properties ◽

Storage Period ◽

Cassava Starch ◽

Soluble Solids ◽

Shea Butter ◽

Tomato Fruits ◽

Randomized Design ◽

Colour Development

The study was conducted to assess the effect of different waxing materials on the quality attributes of tomato fruits. A 2 x8 factorial experiment layout in complete randomized design with 16 treatment combinations and 3 replication was adopted.The materials that were used for the experiment are two (2) varieties of tomatoes (Pectomech and Power Rano) and seven(7) waxing material (shea butter, cassava starch, beeswax, and a combination of shea butter + cassava starch, shea butter + beeswax, cassava starch + beeswax, shea butter + cassava starch + beeswax) and a control. Results from the experiment indicated that all waxing treatments delayed the development of weight loss, firmness, pH, total soluble solids, and total titrable acidity. The results also suggested that edible wax coatings delayed the ripening process and colour development of tomato fruits during the storage period and extended the shelf life. However Beewax treatment and its combinations performed better than the other treatments. It was therefore recommended that locally produced wax such as Beewax, Shea butter, Cassava Starch treatments and their combinations could be a good technology for preserving the quality and extending the shelf life of fresh tomato fruit as well as maintaining the physical and chemical properties.

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PENGGUNAAN JENIS DAN KONSENTRASI PATI SEBAGAI BAHAN DASAR EDIBLE COATING UNTUK MEMPERTAHANKAN KESEGARAN BUAH JAMBU CINCALO (Syzygium samarangense [Blume] Merr. & L.M. Perry) SELAMA PENYIMPANAN

JURNAL BIOINDUSTRI ◽

10.31326/jbio.v1i2.346 ◽

2019 ◽

Vol 1 (2) ◽

pp. 186-202

Author(s):

Sitti Nurul Aini ◽

Kusmiadi R ◽

Napsiah Mey

Keyword(s):

Vitamin C ◽

Shelf Life ◽

Cassava Starch ◽

Apple Fruit ◽

Edible Coating ◽

Ginger Extract ◽

Randomized Design ◽

Completely Randomized Design ◽

Fungus Growth

Cincalo wax apple is perrisible which is easily damaged due to fungus activity, thus shortening the shelf life of the fruit. The addition of starch and ginger extract is expected to inhibits fungus growth. The aims of this study is to determine the effect of edible coating on starch types and concentration to maintain cincalo wax apple fruit. This study was conducted at the Agrotechnology Laboratory and at the Tua Tunu village, used a Single Completely Randomized Design (CRD) there were 7 treatments which were the types of starch consisting of P0 = no treatment, P1 = canna starch 2%, P2 = canna starch 3%, P3 = starch canna 4%, P4 = 2% cassava starch, P5 = 3% cassava starch, P6 = 4% cassava starch. The results showed that the treatments of edible coating on starch had no significant effect on the obserrved variables, but vitamin C had a very significant effect on the 3th day of storage. Keywords: cincalo wax apple, damage, edible coating, respiration, starch

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Production and water yield of cauliflower under irrigation depths and nitrogen doses

Revista Brasileira de Engenharia Agrícola e Ambiental ◽

10.1590/1807-1929/agriambi.v23n8p561-565 ◽

2019 ◽

Vol 23 (8) ◽

pp. 561-565

Author(s):

Reginaldo M. de Oliveira ◽

Rubens A. de Oliveira ◽

Sanzio M. Vidigal ◽

Ednaldo M. de Oliveira ◽

Lorença B. Guimarães ◽

...

Keyword(s):

Water Depth ◽

Irrigation Water ◽

Water Yield ◽

Crop Evapotranspiration ◽

Fresh Weight ◽

Randomized Design ◽

Mean Diameter ◽

Irrigation Depth ◽

Completely Randomized Design ◽

Water Depths

ABSTRACT Cauliflower is a brassica produced and consumed in Brazil, whose cultivation depends on the adequate supply of water and nutrients. The objective of this study was to evaluate the effect of irrigation depths and nitrogen doses on the production components and water yield of cauliflower hybrid Barcelona CMS. The treatments consisted of five irrigation water depths (0, 75, 100, 125 and 150% of the crop evapotranspiration) combined with five nitrogen doses (0, 75, 150, 300 and 450 kg ha-1). The experiment was conducted in a completely randomized design with a split-plot arrangement. The effects of these factors were evaluated using the response surface methodology. The water yield of the crop decreases with increasing irrigation water depth; therefore, the yield is higher when water replenishment is lower than the recommended. The highest estimated total inflorescence yield is 24,547.80 kg ha-1, with a inflorescence mean diameter of 19.60 cm, a inflorescence mean height of 12.25 cm, and an inflorescence fresh weight of 858.90 g plant-1, obtained with an irrigation water depth equivalent to 132.09% of the crop evapotranspiration (ETc) and a nitrogen dose of 450 kg ha-1. The highest inflorescence diameter and height are obtained with an irrigation depth equivalent to 128.70 and 108.20% of ETc, respectively, and a nitrogen dose of 450 kg ha-1. Therefore, the best productivity response of the Barcelona CMS cauliflower hybrid can be obtained using an irrigation depth greater than the crop evapotranspiration, regardless of the nitrogen doses.

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Calla lily inflorescences postharvest: pulsing with different sucrose concentrations and storage conditions

Ciência e Agrotecnologia ◽

10.1590/s1413-70542011000400003 ◽

2011 ◽

Vol 35 (4) ◽

pp. 657-663 ◽

Cited By ~ 2

Author(s):

Elka Fabiana Aparecida Almeida ◽

Patrícia Duarte de Oliveira Paiva ◽

Luiz Carlos de Oliveira Lima ◽

Franklin Cordeiro Silva ◽

Juliana Fonseca ◽

...

Keyword(s):

Sucrose Concentration ◽

Storage Conditions ◽

Prior Treatment ◽

Dry Storage ◽

Calla Lily ◽

Randomized Design ◽

Completely Randomized Design ◽

Pre Treatment ◽

Cold Chamber ◽

And Storage

Calla lily is an appreciated specie used for flower arrangements. In spite of its commercial importance, there is little information on calla lily postharvest conservation. Thus, this study aimed to determine the best sucrose concentration for pulsing and cold storage conditions to extend calla lily postharvest durability. Flower stalks were submitted to a pulsing pre-treatment using 2, 4, 8, 12 and 16% sucrose in the solution, for one hour, plus a treatment with direct storage in cold chamber (4ºC), without a prior-treatment. Dry storage or storage in solution with the commercial product Flower® was also tested. A completely randomized design was used with four replicates and three inflorescences per plot. Spathe length and width were daily measured from which the opening and wilting processes were analyzed. It was observed that pulsing with sucrose was efficient in extending calla lily inflorescences opening process and durability. Dry storage for short periods (less than six days) can also be used, but a prior-treatment with 12% sucrose pulsing for one hour or with a water supply for the same period was required. For storage in solution, a pulsing with 5% or 7.5% sucrose was recommended.

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Influence of Post Shooting Spray and Bunch Bagging on Per Day Productivity and Fruit Quality of Banana (Musa paradisiaca L.)

Journal of Scientific Research and Reports ◽

10.9734/jsrr/2021/v27i1130464 ◽

2021 ◽

pp. 129-136

Author(s):

D. R. Paradva ◽

M. J. Patel ◽

H. L. Kacha

Keyword(s):

Humic Acid ◽

Gibberellic Acid ◽

Shelf Life ◽

Blue Colour ◽

College Of Agriculture ◽

Musa Paradisiaca ◽

Randomized Design ◽

Completely Randomized Design ◽

Horticultural Research

Aims: To determine the effect of post shooting spray and bunch bagging on per day productivity and quality of banana (Musa paradisiaca L.)” Study Design: Completely Randomized Design (Factorial) with three repetitions. Place and Duration of Study: Experiment was carried out at the Horticultural Research Farm, Department of Horticulture, B. A. College of Agriculture, AAU, Anand during the year 2017-18 and 2018-19 Methodology: The experiment comprises of twenty four treatment combinations involving two varieties viz. Grand Naine and William with six levels of post shooting sprays namely; control, humic acid 2 %, 2, 4-D 30 mg/l, gibberellic acid (GA3) 100 mg/l, CPPU 4 mg/l and sulphate of potash (SOP) 2 % with two bunch bagging viz., non- woven material bag covering and blue colour polyethylene sleeve (6 % perforated) bag covering. Post shooting sprays were given twice i.e. 1st spray after complete opening of inflorescence and 2nd spray after 30 days of first spray with covering the bunch immediately after second spray. Results: The results indicated that the Grand Naine variety recorded significantly minimum harvest days, maturity days. Whereas, William variety was recorded significantly shelf life and fruit appearances. In case of per day productivity is concerned, both the varieties were equally important. The post shooting spray of GA3 100 mg/l recorded significantly improves per day productivity and fruit appearances. Whereas, post shooting spray of SOP 2 % recorded minimum harvest day and maturity days. While, post shooting sprays of CPPU 4 mg/l showed significantly maximum shelf life. The non-woven material bag covering was significantly better among all quantitative and qualitative parameters as compared to blue colour polyethylene sleeve bag covering. While, post shooting spray of CPPU 4 mg/l with non-woven material bag covering showed significantly expand the shelf life of fruit. Conclusion: Grand Naine variety recorded significantly minimum harvest and maturity days. Whereas, William variety was recorded significantly shelf life and fruit appearances. The post shooting spray of GA3 100 mg/l was improved per day productivity and fruit appearances. Whereas, post shooting sprays of CPPU 4 mg/l showed significantly enhancing the shelf life. The non-woven material bag covering on banana bunches was found significantly better among all quantitative and qualitative parameters.

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Pengujian Umur Simpan Kopi Arabika Bubuk Pada Jenis Kemasan dan Suhu Simpan Yang Berbeda

Jurnal Tanaman Industri dan Penyegar ◽

10.21082/jtidp.v8n1.2021.p37-48 ◽

2021 ◽

Vol 8 (1) ◽

pp. 37

Author(s):

Elsera Br Tarigan ◽

Edi Wardiana ◽

Handi Supriadi

Keyword(s):

Shelf Life ◽

Storage Temperature ◽

Storage Period ◽

Fat Content ◽

Test Method ◽

Life Test ◽

Coffee Plantations ◽

Randomized Design ◽

Completely Randomized Design ◽

And Storage

Coffee is a beverage that is widely consumed around the world. Proper packaging and storage temperature may extend shelf life of ground coffee. The study aimed to analyze the shelf life of ground Arabica coffee stored in different packaging types and temperature, conducted at smallholder coffee plantations in Garut Regency and the Integrated Laboratory of Indonesian Industrial and Beverage Crops Research Institute, Sukabumi, from June to August 2018. A completely randomized design in factorial was used with 3 factors and 2 replications. The first factor was the packaging type which consisted of 3 types: thick alumunium foil 65m (AF65), thick alumunium foil 130m (AF130), and thick lamination 114m (L144). The second factor was the storage temperature which consisted of 3 levels: 25 oC, 35 oC, and 45 oC, while the third factor was the storage period which consisted of 5 levels: coffee unstored, and coffee stored for 2 weeks, 4 weeks, 6 weeks, and 8 weeks. The variables observed were the water and fat content, and the analysis of shelf life was carried out using the ASLT (Accelerated Shelf Life Test) method. The results showed that during storage, the water content increased, whereas the fat content decreased. Fat content is a critical variable in determining the shelf life of coffee. The coffee in AF130 packaging has longer shelf life than in AF65 and L144. To extend the shelf life of coffee packaged in AF130 and L144 is best kept at 45 oC whereas coffee in AF65 packaging is ideally at 25 oC.

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Karakteristik Fisikokimia dan Aktifitas Antioksidan Daging Itik yang Dilapisi Ekstrak Propolis Selama Penyimpanan Suhu Ruang

Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan ◽

10.29244/jipthp.9.3.151-157 ◽

2021 ◽

Vol 9 (3) ◽

pp. 151-157

Author(s):

A. Apriantini ◽

S. Adinata ◽

Y. C. Endrawati

Keyword(s):

Shelf Life ◽

Storage Time ◽

Ph Value ◽

Edible Coating ◽

Cooking Loss ◽

Propolis Extract ◽

Randomized Design ◽

Completely Randomized Design ◽

Storage Times ◽

And Storage

Duck meat is a perishable food that has a short shelf-life. Therefore, packaging is needed to be used tomaintain duck meat quality during storage, one of the ways to extend shelf-life of duck meat is usingpropolis extract as edible coating which is contained antioxidant substances which can be used to extendduring storage. The aim of this research was to analyze the effect of propolis extract as an edible coatingmaterial on duck meat to maintain the quality and extend shelf-life of duck meat at room temperature.The research was used a completely randomized design (CRD) factorial 4x3 with 3 replications,consisting of 4 propolis concentrations (0.0%, 0.5%, 1.0%, 1.5%) and 3 storage times (0 hours, 6 hoursand 24 hours). Duck meats coated with propolis extracts had a significant effect on the water content andantioxidant activity of duck meat (P < 0.05). The storage time had a significant effect on the pH valueand the cooking loss of duck meat (P <0.05). The addition of propolis extract and storage time had asignificant effect on the pH value, cooking loss and antioxidant activity of duck meat (P <0.05).

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THE ADDITION OF COCONUT WATER AND THIAMINE TOWARDS CHRYSSANTHENUM MICRO CUTTINGS (Dendranthema grandiflora Tzvelev) IN VITRO

Agrivet ◽

10.31315/agrivet.v27i1.4694 ◽

2021 ◽

Vol 27 (1) ◽

pp. 39

Author(s):

Salma Nabila ◽

Endah Budi Irawati ◽

Rina Srilestari

Keyword(s):

Water Concentration ◽

Coconut Water ◽

Fresh Weight ◽

Randomized Design ◽

Two Factors ◽

Completely Randomized Design ◽

Range Test ◽

Growing Shoot

Chryssanthenum is ornamental plant with variety of shape and color which are unique and appealing. So that, it is in great demand in the community. The production of Chrissanthenum conventionally hampered by availability and quality of seeds. Thus, it needs research through tissue culture. The aim of this research is to know interaction between coconut water and thiamine and to determine the best coconut water and thiamine concentration toward Chryssanthenum micro cuttings. This research used laboratory experimental method by using completely randomized design with two factor. The 1st factor was coconut water concentration consisted of three level which were 5%, 10% and 15%. The 2nd factor was thiamine concentration consisted of three level which were 1mg/L, 2 mg/L and 3 mg/L. From the two factors, those were found that, there were nine combination of treatments and repeated 3 times. The variety of data was analyzed by using Analysis of Variance (ANOVA) with level of α=5%, and continued by examining Duncan’s Multiple Range Test (DMRT) with level of α=5%. The result indicated that the interaction of coconut water concentration was 5% and thiamine was 1 mg/L on the parameters when growing shoot. There was also interaction on coconut water concentration which was 10 % and thiamine was 1 mg/L on the parameters in the number of shoots. interaction of coconut water combination was 15% and thiamine was 2 mg/L on fresh weight. The addition of 10% coconut water and 1 mg/L thiamine showed the best result on shoot length.

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

ZIRAA'AH MAJALAH ILMIAH PERTANIAN ◽

10.31602/zmip.v46i2.4288 ◽

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.

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PEMBERIAN KOMPOS PADA TANAH BEKAS TAMBANG DENGAN INDIKATOR TANAMAN SAWI (Brassica chinensis L)

EUGENIA ◽

10.35791/eug.21.2.2015.9711 ◽

2015 ◽

Vol 21 (2) ◽

Author(s):

Theffie Lientje Karamoy ◽

W. J.N. Kumolontang ◽

J. Rondonuwu

Keyword(s):

Plant Height ◽

Soil Nutrients ◽

Soil Chemistry ◽

Design Method ◽

Research Data ◽

Harvest Time ◽

Fresh Weight ◽

Mining Soil ◽

Randomized Design ◽

Completely Randomized Design

ABSTRACT This research aimed to determine the effects of compost applications on ex-mining lands by using chinese cabbage as indicator. The experiments were conducted at the Faculty of Agriculture greenhouse and the soil and compost analysis were done at the Soil Chemistry and Fertility Laboratory for a duration of two months. The research employed a Completely Randomized Design method with 5 treatments repeated 3 times to get 15 experimental units. The analysis on ex-mining soil revealed that it contained only trace amounts of soil nutrients N, P, and K. The laboratory analysis on the compost sample resulted in a C/N ratio of 11.87 which suggested that the compost was mature and ready to be used. The Analysis of Variance on research data showed that compost applications did not affect plant height between treatments at each weekly observation, and similarly did not affect leaf quantity and fresh weight at harvest time. However, the research found that the compost applications tended to improve plant height, leaf quantity, and fresh weight of plants at harvest time. The minimal effect of compost applications between treatments suggested that the plants did not utilized the nutrients supplied by the compost in their early stages of development. Moreover, it was also suspected that the compost applications had not been sufficient in supplying the soil nutrients needed by the plants to ensure proper growth which ultimately affected the fresh weight of the plants at harvest time. Keywords: compost, ex-mining land

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