scholarly journals APPLICATION OF BIODEGRADABLE FILMS IN GUAVA TO CONTROL FRUIT FLIES1

2020 ◽  
Vol 33 (1) ◽  
pp. 62-71
Author(s):  
JOÁLISSON GONÇALVES DA SILVA ◽  
CARLOS HENRIQUE DE BRITO ◽  
LAÉSIO PEREIRA MARTINS ◽  
ROBÉRIO DE OLIVEIRA ◽  
LUCAS RODRIGUES GOMES
Keyword(s):  
Low Temperatures ◽  
Psidium Guajava ◽  
Subjective Evaluations ◽  
Physical Chemical ◽  
Randomized Design ◽  
Different Temperatures ◽  
Loss Of Mass ◽  
Basil Oil ◽  
Fennel Oil

ABSTRACT Psidium guajava L. is widely cultivated in tropical and subtropical regions of the world. This research aimed to evaluate the effect of the use of biodegradable coating associated with different temperatures on the quality of 'Paluma' guava fruits infested by Ceratitis capitata Wiedemann on its control. The experiment was conducted in a completely randomized design in a 3 × 6 × 6 factorial scheme with three replicates. The factors under study were three temperatures 10 ºC, 15 ºC, and 23 ºC (room temperature) with six treatments each: Control - WoO WoC (without oviposition and without coating); WiO WoC (with oviposition and without coating); WiO+CCFO (without oviposition and coating containing fennel oil); WiO+CCFO (with oviposition and coating containing fennel oil); WoO+CCBO (without oviposition and coating containing basil oil); WoO+CCBO (with oviposition and coating containing basil oil). The treatments were evaluated in six periods according to the factors already mentioned. Physical, physical-chemical, biochemical and subjective evaluations were performed. Data were submitted to analysis of variance based on the significance of the F test and, in order to test the effect of storage days, the results were submitted to regression analysis. The use of biodegradable coating associated with low temperatures minimizes the loss of mass and promotes less loss of fruit firmness. The presence of C. capitata larvae depreciates the physical-chemical quality of guava fruits, but the coating process associated with low temperatures is lethal to eggs and larvae of C. capitata, reducing damage in fruits infested.

scholarly journals KUALITAS FISIK DAN KIMIA TELUR PINDANG MENGGUNAKAN DAUN JAMBU BIJI (Psidium guajava L) SERTA GARAM NaCl DENGAN KONSENTRASI BERBEDA

ZOOTEC ◽  
2020 ◽  
Vol 40 (2) ◽  
pp. 615
Author(s):  
Sasmita Nusi ◽  
Merri D. Rotinsulu ◽  
Moureen Tamasoleng ◽  
Rahmawaty Hadju
Keyword(s):  
Chemical Properties ◽  
Psidium Guajava ◽  
Chemical Quality ◽  
Physical Chemical ◽  
Randomized Design ◽  
Physical And Chemical Quality ◽  
Guava Leaves ◽  
Physical And Chemical ◽  
And Chemical Properties

PHYSICAL AND CHEMICAL QUALITY OF PINDANG EGGS USING GUAVA LEAVES (PSIDIUM GUAJAVA L) AND NACL SALT WITH DIFFERENT CONCENTRATIONS. This study aims to determine the physical and chemical quality of pindang eggs using guava leaves and NaCl salt with different concentrations. The material used was  egg, guava leaves, NaCl salt. This research used complete randomized design (CRD) with a factorial of 3x3 with 3 times replicated. Factor A consists of guava leaves  with 3 levels namely 2.5%, 5%, and 7.5%. Factor B consists of NaCl salt with 3 levels namely 2.5%, 5%, and 7.5%. Analysis of the variance showed that the distribution of guava leaves and NaCl salt was significant (P<0.01) on egg weight, moisture, gel forces, and non significant (P>0.01) on pH. Based on the results of such studies, it can be concluded that the best for the physical and chemical properties of the pindang egg was treatment of  7.5% of guava leaves and 7.5% of the NaCl salt.Keywords: Pindang Eggs, Guava Leaves, NaCl Salt, Physical-Chemical Properties

scholarly journals Quality of fresh-cut avocado (Persea americana Mill.) stored under different temperatures

2009 ◽  
Vol 33 (4) ◽  
pp. 1095-1102 ◽  
Author(s):  
Ana Carla Marques Pinheiro ◽  
Eduardo Valério de Barros Vilas Boas ◽  
Lucas Carvalho e Silva ◽  
Alessandra de Paiva Alves ◽  
Marcelo La Selva ◽  
...  
Keyword(s):  
Persea Americana ◽  
Sodium Hypochlorite Solution ◽  
Rigid Plastic ◽  
Randomized Design ◽  
Pvc Film ◽  
Different Temperatures ◽  
Fresh Cut ◽  
Hedonic Scale ◽  
Storage Temperatures

The goal of this work was to evaluate the effect of different storage temperatures on the quality maintenance of fresh-cut 'Fortuna' avocado (Persea americana Mill.). The fruit was selected, washed and sanitized with sodium hypochlorite solution (190 ppm total residual chlorinee) for 15 minutes. After that, the tip was cut and the fruit was also cut in halves, peeled and the pit removed, manually. Then the halves were immersed in 0.5% calcium chlorite + 0.5% cysteine solution for 2 minutes, to avoid darkening and packed in rigid plastic covered with 20 micrometer thick plastic wrap (PVC film) with a permeability to O2, CO2 and water vapor of 15,000, 80,000 and 390 cm³/m²/day, respectively. The product was stored under 3 different temperatures 0, 5, 10ºC and evaluated at 5 different storege periods of 0, 2, 3, 5 and 6 days, in a randomized design in a 3x5 factorial. The storage of fresh-cut avocado at 5ºC is the best alternative because it determines better maintenance of quality of the avocado. These presented lower darkening of pulp, better scores for appearance and acceptability, lower softening and polyphenoloxidase activity, in comparison to those stored at 0 and 10ºC. The fresh-cut avocados stored at 5ºC presented a shelf life of 5 days, based, mainly on, appearance, score 7.3, sited between the concepts "like moderately" and "like very much" on a hedonic scale of 9 points and 86% of acceptability, at the end of 5 days of storage.

scholarly journals Storage of cut Heliconia bihai (L.) cv. Lobster Claw flowers at low temperatures

2011 ◽  
Vol 15 (9) ◽  
pp. 966-972 ◽  
Author(s):  
Andreza S. Costa ◽  
Luis C. Nogueira ◽  
Venézio F. dos Santos ◽  
Terezinha R. Camara ◽  
Vivian Loges ◽  
...  
Keyword(s):  
Low Temperatures ◽  
Storage Time ◽  
Chilling Injury ◽  
Visual Quality ◽  
Control Treatment ◽  
Fresh Weight ◽  
Different Temperatures ◽  
Treatment Changes ◽  
Temperature Storage

The postharvest conservation of cut Heliconia flowers is an important factor to the success of commercialization, especially with regard to exportation. In the present study, the maximal storage time of cut inflorescences of Heliconia bihai cv. Lobster Claw at two different temperatures (12 and 19 °C) was evaluated and compared to laboratory conditions (25 °C, control treatment). Changes in visual quality, fresh weight and bract color (L*, a* and b*) were determined. The visual quality of the inflorescences and fresh weight decreased with time in all treatments. Symptoms of chilling injury were observed on the inflorescences stored at 12 °C for six and eight days. Bract color was not affected by temperature, storage time or the senescence process. The results indicate that a temperature of 12 °C is not recommended for a storage time longer than four days, whereas 19 °C can be used for a storage time of up to eight days for cut inflorescences of H. bihai cv. Lobster Claw.

scholarly journals Postharvest quality of red gerberas depending on the storage temperature

2016 ◽  
Vol 46 (11) ◽  
pp. 1945-1951 ◽  
Author(s):  
Ana Carolina Corrêa Muniz ◽  
Vanessa Cury Galati ◽  
Kelly Magalhães Marques ◽  
Claudia Fabrino Machado Mattiuz ◽  
Ben-Hur Mattiuz
Keyword(s):  
Storage Temperature ◽  
Sugar Content ◽  
Soluble Sugar ◽  
Postharvest Quality ◽  
Vase Life ◽  
Randomized Design ◽  
Two Factors ◽  
Relative Water ◽  
Loss Of Mass

ABSTRACT: This study aimed to verify the best storage temperature in the postharvest quality conservation of inflorescences of gerberas cv. 'Intenza'. Inflorescences were kept in distilled water and stored at the temperatures of 22ºC (control); 12ºC; 8ºC and 4ºC. The experiment was conducted in a completely randomized design in split plot with two factors: 4 treatments (temperatures) X 4 evaluation dates (0, 3, 6 and 9 days). It was used three replicates, with three inflorescences each. It were evaluated the variation of fresh mass, relative water content, soluble and reducing sugars content and longevity. Results were submitted to analysis of variance and means compared by Tukey test at 5% of probability. The inflorescences of gerbera maintained at 4ºC, 8ºC and 12ºC showed a greater postharvest life compared with the inflorescences of the control, highlighting those kept at 4ºC which presented less loss of mass and higher soluble sugar content; thus, maintaining the quality of gerberas for a longer period, with vase life of approximately 15 days.

scholarly journals Post harvest evaluation of physical-chemical parameters of mechanically damaged Tahiti acid limes

2010 ◽  
Vol 1 (2) ◽  
pp. 79
Author(s):  
Michel Shoiti Tamura ◽  
Roselene Ferreira Oliveira ◽  
Simone Correia Molina ◽  
Edmar Clemente
Keyword(s):  
Titratable Acidity ◽  
Soluble Solids ◽  
Chemical Parameters ◽  
Post Harvest ◽  
Physical Chemical ◽  
Randomized Design ◽  
Significant Difference ◽  
Completely Randomized Design ◽  
Solids Content

<p>From harvest to consumption, fruit and vegetables suffer a series of mechanical damages which, depending on their sensitiveness, may cause damages that put their final quality at risk. This work had as its objective evaluate the post harvest quality of mechanically damaged &lsquo;Tahity&rsquo; acid limes. The experiment was carried out in a completely randomized design, with 3 repetitions and 7 fruits per treatment, mechanical damages were then evaluated by cutting and impacting in comparison to healthy fruits (control), and maintained for periods of 0, 3. 6, 9, 12, 15 and 18 days, thus obtaining a 3 x 7 factorial experiment. Analyses were made throughout the 18 days, so as to determine the total soluble solids content (expressed in &deg;Brix); titratable acidity (in g of citric acid. 100mL<sup>-1</sup>); ratio (relationsoluble solids and titratable acidity); vitamin C (expressed in mg of ascorbic acid 100mL<sup>-1</sup>) and pH. The results obtained showed that there was significant difference in the chemical parameters evaluated, mainly those submitted to damaging treatment.</p><p>&nbsp;</p><p>DOI: http://dx.doi.org/10.14685/rebrapa.v1i2.20</p>

scholarly journals Pig manure in the production of banana seedlings

2020 ◽  
Vol 12 (2) ◽  
Author(s):  
Waleska Silva Torsian ◽  
Leandro Da Silva Almeida ◽  
Nara Cristina De Lima Silva ◽  
Marcely Ferreira Nascimento ◽  
Vanessa Cristina Caron
Keyword(s):  
Conventional Treatment ◽  
Mineral Nutrients ◽  
Pig Manure ◽  
Pig Slurry ◽  
Proper Treatment ◽  
Fertilizer Recommendation ◽  
Physical Chemical ◽  
Randomized Design ◽  
Completely Randomized Design

Pig breeding generates waste that, if not handled correctly, can cause serious environmental problems. The application of these residues in the soil appears as a sustainable alternative, since the manure, being rich in organic matter and mineral nutrients, promotes the improvement of the physical, chemical and biological quality of the soil avoiding the contamination of natural resources if it is released in the water or directly on the ground without proper treatment. The objective of this study was to  evaluate the development of banana seedlings fertigated with pig slurry (PS) analyzing its efficiency compared to conventional treatment (chemical). The experiment was carried out in a completely randomized design with six treatments and six replications (3 seedlings per repetition), the doses being defined based on the fertilizer recommendation for the production of banana seedlings and the nutrient in greater concentration in the manure, which, in this case, was nitrogen, considered as the dose limiter. The results showed that PS was efficient in supplying nutrients to the banana seedlings and it can be used as a substitute for chemical fertilizer. The treatment with manure corresponding to 25.0% of the nitrogen recommended to produce banana seedlings provided the greatest development.

The effect of oxygen in diamond deposition by microwave plasma enhanced chemical vapor deposition

1990 ◽  
Vol 5 (11) ◽  
pp. 2305-2312 ◽  
Author(s):  
Y. Liou ◽  
A. Inspektor ◽  
R. Weimer ◽  
D. Knight ◽  
R. Messier
Keyword(s):  
Chemical Vapor Deposition ◽  
High Temperatures ◽  
Vapor Deposition ◽  
Low Temperatures ◽  
Film Growth ◽  
Microwave Plasma ◽  
Chemical Vapor ◽  
Different Temperatures ◽  
Deposited Films

High quality diamond thin films were deposited on different substrates at temperatures from 300 to 1000 °C by the microwave plasma enhanced chemical vapor deposition (MPCVD) system. The quality of deposited diamond films was improved by adding oxygen in the gas mixtures. Different ratios of methane to oxygen concentration in hydrogen at different temperatures have been studied. At high temperatures (800–1000 °C), the addition of oxygen will not only enhance the growth rate of deposited films but also extend the region of diamond formation. At low temperatures (<500 °C), the oxygen plays an important role in diamond film growth by preferentially etching the non-diamond carbon. Without the addition of oxygen, the films deposited at high temperatures (>900 °C) were either graphitic or diamond containing a large amount of graphitic or amorphous carbon and at low temperatures (<500 °C) were white, soot-like coatings which were easily scraped off. The quality of the deposited films was characterized by Raman spectroscopy and scanning electron microscopy.

scholarly journals Physiological, isozyme changes and image analysis of popcorn seeds submitted to low temperatures

2017 ◽  
Vol 39 (3) ◽  
pp. 234-243 ◽  
Author(s):  
Hugo César Rodrigues Moreira Catão ◽  
Franciele Caixeta
Keyword(s):  
Low Temperatures ◽  
Seed Quality ◽  
Dry Mass ◽  
Enzyme Expression ◽  
Randomized Design ◽  
Radicle Protrusion ◽  
Negative Effect ◽  
Physiological Quality ◽  
Completely Randomized Design

Abstract: This present study aimed to assess seed quality of popcorn seedlings subjected to low temperatures by examining their physiological changes, enzymes, and images. We used a completely randomized design with four replications in a factorial arrangement with four hybrids (P618, AP6002, AP8202, AP8203) and five temperatures (10, 13, 16, 19 and 25 °C). Their physiological quality was assessed through radicle protrusion, germination, dry mass of seedlings and emergence. We have assessed the images of seedlings through their hypocotyl and root lengths; and through rates of automatic force, uniformity and growth, provided by Groundeye. The isozyme expressions were determined for the catalase (CAT - IUBMB: EC 1.11.1.6), alcohol dehydrogenase (ADH - IUBMB: EC 1.1.1.1), malate dehydrogenase (MDH - IUBMB: EC: 1.1.1.37) and α-amylase (α-AMY - IUBMB: EC 3.2.1.1). Results show that low temperatures cause a negative effect on seed physiological quality in enzyme expression of CAT, ADH, MDH and α-AMY and on the performance of seedlings. These alterations compromise seed quality. Hybrids AP6002 and AP8203 should be recommended for sowing at up to 16 °C. The Groundeye software was efficient in the analysis of popcorn seedlings and in for the assessment of seed quality when submitted to low temperatures.

scholarly journals Illumination of a Black Box: Analysis of Gas Composition During Graphite Target Preparation

Radiocarbon ◽  
1992 ◽  
Vol 34 (3) ◽  
pp. 321-329 ◽  
Author(s):  
A. P. McNichol ◽  
A. R. Gagnon ◽  
G. A. Jones ◽  
E. A. Osborne
Keyword(s):  
Low Temperatures ◽  
Reaction Rate ◽  
Black Box ◽  
Gas Composition ◽  
Graphite Target ◽  
Target Preparation ◽  
Different Temperatures ◽  
Composition Changes

We conducted a study of relative gas composition changes of CO2, CO and CH4 during the formation of graphite targets using different temperatures, catalysts and methods. Reduction with H2 increases the reaction rate without compromising the quality of the AMS target produced. Methane is produced at virtually any temperature, and the amount produced is greater at very low temperatures. The reduction of CO to graphite is very slow when H2 is not included in the reaction.

scholarly journals KAJIAN PENGEMBANGAN PRODUK SALAK SENASE (Salacca zalacca (Gaert.) Voss) BANGKALAN MADURA SEBAGAI PERMEN JELLY

2019 ◽  
Vol 13 (01) ◽  
pp. 62
Author(s):  
Dedin Finatsiyatull Rosida ◽  
Arumsaka Arina Taqwa
Keyword(s):  
Fruit Juice ◽  
Gel Strength ◽  
Color Intensity ◽  
Total Acid ◽  
Gel Properties ◽  
Physical Chemical ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Solid Form

One various of candy, like jelly candy is made from fruit juice. Gel-forming material and the presence of acid, which has a certain elasticity texture. Jelly candy is a solid form with a relatively soft texture when chewed, elastic, made from sugar and other sweeteners with a mixture of fruit juice and gelling ingredients such as carrageenan or gelatin. Fruit juice from salacca contains various compounds that can act as antioxidants, including vitamin C and phenolic compounds and tannins. The purpose of this study was to determine the effect of carrageenan and gelatin on the quality of salacca jelly candy based on physical, chemical and organoleptic characteristic. This study used a completely randomized design with one factor with eight treatments, namely carrageenan and gelatin formulations. The formulation used was 2%: 0%; 4%: 0%; 2%: 15%; 4%: 15%; 2%: 18%; 4%: 18%; 0%: 15%; 0%: 18%. The best results of jelly candy treatment with carrageenan concentration of 2%. This resulted had moisture of 12.462%, ash of 0.597%, reducing sugar of 8.79%, total acid of 0.401%, pH of 4.76, gel strength of 36,706 N, color intensity of L 35.4; a* 8.3; b* 13.5. Based on organoleptic characteristic, its color value of 4.84 (rather like), aroma of 4.76 (rather like), texture of 4.76 (rather like) and flavor of 5.20 (like). Keywords: carrageenan, gel properties, gelatin, jelly candy, salacca  

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