scholarly journals Standard germination test in physic nut (Jatropha curcas L.) seeds

2014 ◽  
Vol 36 (3) ◽  
pp. 336-343 ◽  
Author(s):  
Glauter Lima Oliveira ◽  
Denise Cunha Fernandes dos Santos Dias ◽  
Paulo Cesar Hilst ◽  
Laércio Junio da Silva ◽  
Luiz Antônio dos Santos Dias
Keyword(s):  
Water Volume ◽  
Physic Nut ◽  
Germination Test ◽  
Seed Testing ◽  
Paper Towel ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Water Holding ◽  
The Ideal

Defining adequate methods to assess seed germination is important to control the quality of commercial lots, especially for species that are not yet included in the Rules for Seed Testing. This study aimed to establish an adequate procedure for germination test in physic nut seeds (J. curcas L.). Three seed lots, in eight replications of 25 seeds each, were sown on paper towel rolls moistened with a water volume equivalent to 2.7 the weight of the dry paper and in sterilized sand moistened up to 60% of its water-holding capacity. The seeds of each treatment were maintained on germination chambers at temperatures of 20, 25, 30 and 20-30 ºC. Daily counts were made to define the ideal date to perform the first and the last count test. Criteria for classifying seedlings as normal and abnormal were also established. The experiment was conducted in a completely randomized design in a split plot arrangement, and the means were compared by Tukey's test (P<0.05). For maximum germination potential of physic nut seeds, the germination test should be conducted at 25 ºC and 30 ºC, using sand or paper towel as a substrate, with the counts at 7 and 12 days after sowing.

scholarly journals Germination test of Eucalyptus phaeotricha seeds

2018 ◽  
Vol 22 (9) ◽  
pp. 653-657 ◽  
Author(s):  
Carlos E. Affonso ◽  
Givanildo Z. da Silva ◽  
Tatiane S. Jeromini ◽  
Cibele C. Martins
Keyword(s):  
Dry Weight ◽  
Water Volume ◽  
Conduction Time ◽  
Germination Test ◽  
Randomized Design ◽  
Temperature Regimes ◽  
Seed Analysis ◽  
Completely Randomized Design ◽  
Mean Time ◽  
Temperature Conduction

ABSTRACT The rules for seed analysis do not have recommendations for conducting the germination test of Eucalyptus phaeotricha seeds. Thus, the aim of this study was to determine the best substrate, temperature, conduction time, and substrate moistening level for the germination test of E. phaeotricha seeds. First count of germination, germination, germination speed index and mean time of germination were evaluated. The first experiment was carried out in a completely randomized design, in a factorial scheme (6 x 2), corresponding to six temperature regimes (15, 20, 25, 30, 35 °C and 20-30 °C) and two substrates (paper and sand) with four replicates, and the means were compared by Tukey test at 0.05 probability level. In the second experiment, the germination test was installed with the most favorable substrate and temperature identified in the previous step, evaluating substrate moistening levels equivalent to 1.0, 1.5, 2.0, 2.5 and 3.0 times the dry weight of the substrate; due to the quantitative nature of the treatments, the data were subjected to regression analysis and curve fitting. The germination test of E. phaeotricha seeds should be conducted at 30 °C on paper, moistened with a water volume of 2.2 times the dry weight of the paper, with initial and final counts at 6 and 14 days after sowing, respectively.

scholarly journals QUALITY OF FEMALE BALI DUCK MEAT FED DIET CONTAINT FERMENTED PAPAYA LEAF MEAL

2021 ◽  
Vol 24 (1) ◽  
pp. 19
Author(s):  
SITI N. W. ◽  
I N. S. SUTAMA ◽  
N. M. S. SUKMAWATI ◽  
I N. ARDIKA
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Matter Content ◽  
Water Holding Capacity ◽  
Dry Matter Content ◽  
Leaf Meal ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Water Holding

The research objective was to know the effect of fermented papaya leaf meal in diet to quality of female bali duck meat. The design used was Completely Randomized Design with 3 treatments and 5 replicates, each treatment used 2 female bali duck on the age of 12 weeks. The 3 treatments were levels of fermented papaya leaf meal i.e. 0%, 8% and 16% for treatment A, B, and C respectively. Variables observed were diminishing cook meat, water holding capacity, pH, water content, protein content, fat content and dry matter content. The research results showed that water content, diminishing cook and pH of the treatments A, B and C were non significantly different (P>0.05). Di- minishing row meat of the treatment B was significantly higher (P<0.05) but, its water holding capacity was lower significantly different (P<0.05) than the A and C. Meat protein content of the treatment C was higher significantly (P<0.05) but, its muscular fat was lower significantly (P < 0.05) compare to the treatments A and B. From the re- sults of the study it can be concluded that the addition of fermented papaya leaf meal at the level of 8%-16% in the ration can improve the quality of the meat of female bali ducks aged 26 weeks.

scholarly journals Qualidade Física e Fisiológica de Sementes Comercializadas de Capim-Colonião em Campo Grande - MS

2020 ◽  
Vol 24 (1) ◽  
pp. 07-11
Author(s):  
Silvia Rahe Pereira ◽  
Adriana Paula D’Agostini Contreiras-Rodrigues ◽  
Daiane Rodrigues Oliveira ◽  
Valdemir Antônio Laura ◽  
Daniela Aparecida Dalla-Costa
Keyword(s):  
Cultural Value ◽  
Germination Test ◽  
Tropical Regions ◽  
Genetic Potential ◽  
Randomized Design ◽  
Physiological Quality ◽  
Completely Randomized Design ◽  
Maximum Expression ◽  
Tetrazolium Test

O Centro-Oeste brasileiro representa a região brasileira com maior área e produção de sementes de Megathyrsus maximus, uma gramínea muito utilizada para a formação de pastagens em regiões tropicais do Brasil e outros países da América. Objetivou-se no presente estudo diagnosticar a qualidade física e fisiológica de sementes de três cultivares da espécie M. maximus (Mombaça, BRS Tamani e BRS Zuri) comercializadas por diferentes empresas de Campo Grande (MS). Os experimentos foram conduzidos utilizando-se sementes da safra 2017-2018 em um delineamento inteiramente casualizado, em esquema fatorial 3 x 6, avaliando-se três cultivares e seis procedências. As variáveis analisadas foram: pureza física, peso de mil sementes, primeira contagem do teste de germinação, germinação, valor cultural e teste de tetrazólio. Os resultados encontrados demonstram que, com exceção de um lote da cultivar Mombaça, os demais lotes das três cultivares da espécie Megathyrsus maximus (Mombaça, BRS Tamani e BRS Zuri), de todas as procedências avaliadas, apresentaram qualidade física e fisiológica compatível com a comercialização em função da legislação vigente. No entanto, é possível encontrar lotes com qualidade distinta no mercado de Campo Grande. Assim, a escolha adequada da procedência (empresa) vai garantir a expressão máxima do potencial genético, subsidiada por processos adequados de produção e pós-colheita. Palavras-chave: Megathyrsus Mombaça. Gramíneas Tropicais. Teste de Germinação. Teste de Tetrazólio. Valor Cultural.   Abstract Brazilian's Midwest represents the region with the largest area and production of Megathyrsus maximus seeds, a grass widely used for the pastures formation in tropical regions of Brazil and other countries in America.The objective of this study was to diagnose the physical and physiological quality of seeds of three cultivars of the species Megathyrsus maximus (Mombaça, BRS Tamani and BRS Zuri) commercialized by different companies of Campo Grande (MS). The experiments were conducted using seeds of the 2017-2018 harvest, in a completely randomized design, using a factorial scheme 3 x 6, with three species and six sources, totaling 18 treatments. The variables analyzed were: physical purity, weight of one thousand seeds, first count of germination test, germination, cultural value and tetrazolium. The results showed that with the exception of one lot of cultivar Mombaça, the other lots of the three cultivars of species Megathyrsus maximus (Mombasa, BRS Tamani and BRS Zuri), of all provenances, have compatible physical and physiological quality with marketing in accordance with current legislation. However, it is possible to find lots of different quality in the Campo Grande market. Thus, the appropriate choice of source (company) will guarantee the maximum expression of genetic potential, subsidized by adequate production and post-harvest processes. Keywords: Megathyrsus mombaça. Tropical Grasses. Germination Test. Tetrazolium Test. Cultural Value.

scholarly journals Seed quality of rice cultivars stored in different environments

2014 ◽  
Vol 36 (1) ◽  
pp. 32-39 ◽  
Author(s):  
Elizabeth Rosemeire Marques ◽  
Eduardo Fontes Araújo ◽  
Roberto Fontes Araújo ◽  
Sebastião Martins Filho ◽  
Plínio César Soares
Keyword(s):  
Seed Quality ◽  
Accelerated Aging ◽  
Storage Period ◽  
Rice Cultivars ◽  
Germination Test ◽  
Randomized Design ◽  
Physiological Quality ◽  
Completely Randomized Design ◽  
And Storage

The objective of this study was to evaluate dormancy and physiological quality of seeds of rice cultivars during storage in different environments. After harvesting, the seeds of three rice cultivars (Seleta, Curinga and Relâmpago) were dried in the sun, to reach moisture content at around 13%. Then, they were packed in paper and stored in four environments: 5 ± 2 ºC / 70 ± 5% RH, 12 ± 2 ºC / 70 ± 5% RH, 18 ± 2 ºC / 65 ± 5% RH and in uncontrolled condition of temperature and relative humidity (natural). Physiological quality was evaluated at the beginning and at 3, 6, 9 and 12 months of storage by germination test, electrical conductivity, accelerated aging and sand emergence. The experiment was conducted in split plots in a completely randomized design with three replications. Environmental factor was applied in the plots, cultivars in the subplots and storage period in subplots. Cultivar Seleta showed higher dormancy, which was surpassed during storage regardless of environment conservation. In general, seeds stored in natural environment showed lower physiological quality. Only the seeds of cultivar Seleta, regardless of the environment, maintained germination above the minimum required for commercialization until six months of storage.

scholarly journals Manfaat Bromelin dari Ekstrak Buah Nanas (Ananas comosus L. Merr) dan Waktu Pemasakan untuk Meningkatkan Kualitas Daging Itik Afkir

2017 ◽  
Vol 9 (2) ◽  
pp. 82
Author(s):  
Dhiah Putri Utami ◽  
Pudjomartatmo Pudjomartatmo ◽  
Adi Magna Patriadi Nuhriawangsa
Keyword(s):  
Tensile Strength ◽  
Shear Force ◽  
Cooking Time ◽  
Ananas Comosus ◽  
Randomized Design ◽  
Two Factors ◽  
Completely Randomized Design ◽  
Post Production ◽  
Water Holding

<p>The research was purposed to know the levels of pineapple extract addition (Ananas<br />comosus L. Merr) with bromelin compound, cooking time and the interaction between two factors on the shear force, the tensile strength, pH, water holding capacity (WHC) and cooking loss (CL) of post production duck meat. The experiment used 18 Mojosari duck with average age 84 weeks. The samples for shear force and tensile strength used drum stick, pH, WHC and CL exam used thigh. The data were analyzed by analysis of variance from Completely Randomized Design (CRD) of Factorial Pattern 4 × 3, with factor of pineapple extract addition (0, 5, 10, 15 %) and cooking time (0, 30, 60 minutes). There were interactions between pineapple extract addition and cooking time on pH, WHC and CL (P&lt;0.01) and tensile strength (P&lt;0.05). The addition of pineapple extract and cooking time improved tenderness, pH, WHC and decreased CL of duck meat. The addition of pineapple extract at 15% and cooking time 60 minutes produced the best quality of duck meat.</p><p>Key words: pineapple extract, cooking time, meat, post production duck, physical quality</p>

scholarly journals Biostimulants Based on Humic Acids, Amino Acids and Vitamins Increase Growth and Quality of Lettuce Seedlings

2019 ◽  
Vol 11 (6) ◽  
pp. 235
Author(s):  
Rubens Ribeiro da Silva ◽  
Antonio Carlos Martins dos Santos ◽  
Jefferson Santana da Silva Carneiro ◽  
Lara Couto Marques ◽  
Larissa Urzêdo Rodrigues ◽  
...  
Keyword(s):  
Amino Acids ◽  
Plant Growth ◽  
Factorial Design ◽  
Humic Acids ◽  
Lactuca Sativa L ◽  
Randomized Design ◽  
Production Research ◽  
Completely Randomized Design ◽  
The Ideal

Humic acids (HA), amino acids (AA) and vitamins can increase plant growth; however, there are still few studies that determine the ideal concentration for use in lettuce (Lactuca sativa L.) production. Research was conducted to evaluate the effects of HA enriched with sources and levels of AA and vitamins on lettuce seedlings morphology and quality. Two experiments were conducted in a completely randomized design with four replicates. The first experiment had 16 treatments, 3 &times; 5 + 1 factorial design, the first factor was betaine, glycine and proline used in the HA enrichment, and second factor five concentrations of AA (0, 0.5, 1.0, 1.5, and 2.0 g L-1), plus the control, without HA and AA. The second experiment had 21 treatments, 4 &times; 5 + 1 factorial design, the first factor was the use of four vitamins (A, E, B1 and B2) in the enrichment of HA, while the second factor was composed of five concentrations of each vitamin (0, 0.5; 1.0, 1.5, and 2.0 g L-1) plus the control, without HA and vitamins. The application of HA and HA+AA promote the improvement in the seedling&rsquo;s morphology and quality, while the application of the HA+vitamins negatively affected the morphology, reducing seedling quality.

scholarly journals KUALITAS CHICKEN NUGGET YANG DIFORTIFIKASI DENGAN TEPUNG KACANG KEDELAI UNTUK PENINGKATAN SERAT PANGAN (DIETARY FIBER)

ZOOTEC ◽  
2017 ◽  
Vol 37 (2) ◽  
pp. 464
Author(s):  
Astria Mawati ◽  
E.H.B. Sondakh ◽  
J.A.D. Kalele ◽  
R. Hadju
Keyword(s):  
Dietary Fiber ◽  
Soybean Flour ◽  
Chicken Nuggets ◽  
Chicken Nugget ◽  
Meat Composition ◽  
Bean Flour ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Water Holding

THE QUALITY OF CHICKEN NUGGET FORTIFICATED BY SOYBEAN FLOUR ON INCREASING DIETARY FIBER. This research aimed to determine the effect of soy bean flour as fortification ingredient to increase dietary fiber products to chicken nuggets. The meat used for nuggets chicken was taken chest. Soybeans are used as a fortification ingredient for the product of chicken nuggets. This experiment using a completely randomized design with five treatments consisting of a treatment R0 level 0% of soybean of the meat composition of 400 g (0 g of soybean and 400 g of meat), R1 level of 5% of soybean of the meat composition (20 g soybean and 380 g of meat) R2 level of 10% of soy bean of the meat composition (40 g of soybean and 360 g of meat), R3 15% of soy bean of the meat composition (60 g of soybean and 340 g of meat), R4 level 20% soybean of the meat composition (80 g of soybean and 320 g of meat). Each treatment was conducted three replications. If there was a difference of average in the analysis of variance then to DMRT test. The results showed that fortification with soy beans in chicken meat had a significant on the water holding capacity and fiber dietary, while the pH of the meat is not significant. The conclusion of this study that 80 grams of soy bean flour fortified in 320 grams meat can be used for the product chicken nuggets because it can increase the content of dietary fiber.Keywords: chicken nugget, soybean flour, dietary fiber

scholarly journals CONDUTIVIDADE ELÉTRICA NA AVALIAÇÃO DA QUALIDADE FISIOLÓGICA DE SEMENTES DE SORGO SACARINO

2019 ◽  
Vol 18 (1) ◽  
pp. 158-167
Author(s):  
LUMA RAYANE DE LIMA NUNES ◽  
PALOMA RAYANE PINHEIRO ◽  
ALEK SANDRO DUTRA
Keyword(s):  
Electrical Conductivity ◽  
Sorghum Bicolor ◽  
Germination Test ◽  
Randomized Design ◽  
Completely Randomized Design

RESUMO - Estudos têm mostrado que o teste de germinação nem sempre revela diferenças na qualidade fisiológicaentre lotes de sementes, sendo necessária a complementação dos resultados com os testes de vigor, e, dentre eles,destaca-se o de condutividade elétrica, por ser considerado rápido, simples e confiável. Objetivou-se no presente trabalhoidentificar um trinômio constituído por volume, temperatura e tempo de embebição que possibilite o ranqueamentoentre lotes a partir do teste de condutividade elétrica. O experimento foi conduzido em delineamento inteiramentecasualizado, distribuído em parcelas subdivididas com três temperaturas (20, 25 e 30 °C) x quatro lotes (L1, L2, L3 eL4) x sete períodos de embebição (2, 4, 8, 12, 16, 20 e 24 horas) e embebidas em dois volumes de água (50 e 75 mL).A temperatura consistia na parcela, os tempos de embebição como as subparcelas e os lotes como sub-subparcelas,com quatro repetições por tratamento. O teste de condutividade elétrica mostra-se eficiente na diferenciação de lotes desementes sorgo sacarino. Para a condução do teste de condutividade elétrica, recomenda-se a embebição das sementesna temperatura de 30 °C por 12 horas utilizando o volume de 50 mL de água.Palavras-chave: Sorghum bicolor, germinação, potencial fisiológico, vigor.ELECTRICAL CONDUCTIVITY IN THE EVALUATION OF THEPHYSIOLOGICAL QUALITY OF SORGHUM SEEDSABSTRACT - Studies have shown that the germination test does not always reveal differences in the physiologicalquality between seed lots, and it is necessary to complement the results with the vigor tests, among which the electricalconductivity is outstanding, since it is considered fast, simple and trustworthy. The objective of this work was toidentify a trinomial consisting of volume, temperature and imbibition time that allows the ranking between batchesfrom the electrical conductivity test. The experiment was conducted in a completely randomized design, distributed insubdivided plots with three temperatures (20, 25 and 30 ºC) x four lots (L1, L2, L3 and L4) x seven periods of rainfall(2, 4, 8, 12, 16, 20 and 24 hours) and soaked in two volumes of water (50 and 75 ml). The temperature consisted of theplot, the imbibition times as the sub-plots and the lots as sub-sub-plots, with four replicates per treatment. The electricalconductivity test was efficient in the differentiation of lots of sorghum seeds. To perform the electrical conductivitytest it is recommended to soak the seeds at a temperature of 30 ºC for 12 hours using the volume of 50 mL of water.Keywords: Sorghum bicolor, germination, physiological potential, vigor.

scholarly journals PENGARUH LAMA PERENDAMAN MENGGUNAKAN CUKA SAGUER TERHADAP PENINGKATAN KUALITAS FISIK DAGING ENTOK (Chairina moschata)

ZOOTEC ◽  
2015 ◽  
Vol 35 (2) ◽  
pp. 105
Author(s):  
Erlita N. Jengel ◽  
E. H.B. Sondakh ◽  
F. S. Ratulangi ◽  
C. K.M. Palar
Keyword(s):  
Analysis Of Variance ◽  
Water Holding Capacity ◽  
Soaking Time ◽  
Physical Quality ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Water Holding

THE EFFECT OF MARINATING TIME USING CUKA SAGUER ON PHYSICAL QUALITY INCREASING OF ENTOK MEAT (Chairina Moschata). This study aims to determine of physical quality of entok meat after marinating with cuka saguer. Cuka saguer using to soak meat in this research was obtained from fermentated yield of fluid from enau tree. The marinated meat in this research was entok meat. This experiment was arranged in a completely randomized design consisted of five treatments as followed R0 entok meat was without marinated , R1 entok meat was marinated for 20 minutes, R2 entok meat was marinated for 40 minutes, R3 entok meat was marinated for 60 minutes, R4 entok meat was marinated for 80 minutes and each treatment was conducted four times replication. If occur significant in analysis of variance so the average comparing was followed by DMRT test. The result showed The marinated entok meat using cuka saguer was significantly on pH and water holding capacity (WHC), while texture of meat no significant. In conclusion, the soaking time for 20 minutes with cuka saguer can be used to soak entok meat because able to maintain texture of meat and to increase WHC at the condition of pH normal.   Keywords: entok meat, cuka saguer, physical quality of meat

scholarly journals PENGARUH KOMBINASI SARIPATI BUAH NANAS DAN PEPAYA TERHADAP KUALITAS FISIK DAGING ITIK PETELUR AFKIR

2021 ◽  
Vol 5 (1) ◽  
pp. 30-36
Author(s):  
Anisa Ramadhani ◽  
Rr. Riyanti ◽  
Veronica Wanniatie ◽  
Dian Septinova
Keyword(s):  
Analysis Of Variance ◽  
Ph Value ◽  
Water Holding Capacity ◽  
Variance Analysis ◽  
Physical Quality ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Post Production ◽  
Water Holding

This research aimed to determine the effect of combination of pineapple and papaya fruit quintessence on pH, water holding capacity, and tenderness of meat of post production of laying duck. This research was conducted in December 2019 to January 2020 at Production and Reproduction of Livestock Laboratory, and Instrument Laboratory, Faculty of Agriculture University of Lampung. The materials of this research used were 20 pieces thigh meat of post production of laying duck. This research used a Completely Randomized Design (CRD) with 4 treatments and 5 replications. The treatment were without marination of combination of pineapple and papaya fruit (P0), marination with 25% pineapple + 75% papaya (P1), marination with 50% pineapple + 50% papaya (P2), and marination with 75% pineapple + 25% papaya (P3). The variables observed were pH value, water holding capacity (WHC), and tenderness of laying duck meat. The data obtained were then analyzed by using variance analysis at 5% level, the result of which had significant effect were continued tested using the Least Significance Different (BNT). The results of the analysis of variance showed that the addition of laying duck meat with a combination of pineapple and papaya fruit quintessence did not effect (P>0,05) on physical quality of meat of post production of laying duck. Keywords: Laying duck meat, Papaya, Pineapple, Physical quality

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