scholarly journals Methodological adjustments to the tetrazolium test in coriander seeds

2021 ◽  
Vol 43 ◽  
Author(s):  
Raimunda Nonata Oliveira da Silva ◽  
Gizele Ingrid Gadotti ◽  
Ireni Leitzke Carvalho ◽  
Ivan Ricardo Carvalho ◽  
Jerffeson Araujo Cavalcante ◽  
...  
Keyword(s):  
Decision Making ◽  
Water Content ◽  
Salt Solution ◽  
Staining Pattern ◽  
Tetrazolium Salt ◽  
Post Harvest ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Direct Immersion ◽  
Tetrazolium Test

Abstract: The reduction in the time to perform the tetrazolium test is critical in decision making at pre and post-harvest of seeds. Thus, the objective of this study was to investigate different concentrations of the tetrazolium salt solution, temperatures, and staining times, to reduce the time for assessing the viability of coriander seeds by the tetrazolium test. The study was divided into two experiments conducted independently but sequentially. The seeds were evaluated for water content, germination, and viability in both experiments by the tetrazolium test. A completely randomized design was used, with four replications. For the tetrazolium test, the seeds were preconditioned by direct immersion in water for sixteen hours at 20 °C. In experiment I, the seeds were exposed to different concentrations of the tetrazolium salt solution (0.25; 0.5; 0.75; and 1.0%). In experiment II, different combinations of temperatures (35; 40; and 45 °C) and staining times (three, four, five, and six hours) were tested. Based on the findings, it was concluded that the best staining pattern of coriander seeds for performing the tetrazolium test is achieved by using the concentration of 0.5% tetrazolium salt solution for five hours at 40 °C.

scholarly journals Potassium nitrate on overcoming dormancy in Brachiaria humidicola ‘BRS Tupi’ seeds

2017 ◽  
Vol 47 (6) ◽  
Author(s):  
Cláudia Barrios de Libório ◽  
Jaqueline Rosemeire Verzignassi ◽  
Celso Dornelas Fernandes ◽  
Cacilda Borges do Valle ◽  
Natalia Dias Lima ◽  
...  
Keyword(s):  
Germination Rate ◽  
Pure Water ◽  
Potassium Nitrate ◽  
Brachiaria Humidicola ◽  
Post Harvest ◽  
Seed Imbibition ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Tetrazolium Test ◽  
Nitrate Solutions

ABSTRACT: In this study, the aim was to determine the influence of potassium nitrate, using different concentrations and immersion times on the dormancy of the seeds of Brachiaria humidicola cv. ‘BRS Tupi’. Four experiments were performed adopting a factorial scheme (5x3+1) in different seed lots, for different post-harvest storage durations, during which the seeds were immersed in potassium nitrate solutions of different specific concentrations (0, 0.1, 0.3, 0.5 and 1% KNO3), for three exposure periods (12, 24 and 48h), plus one control (untreated), in a completely randomized design. The characteristics assessed included the imbibition curve, germination, first count and germination rate, as well as viability confirmed by using tetrazolium test. From the findings it was evident that treatments involving 0.1; 0.3; 0.5 and 1% KNO3 or pure water, with a 12 hour-soaking period enabled the stored seeds to germinate well for a minimum of eight months post harvest. Root protrusion was observed 24 hours post seed imbibition, whereas for the untreated seeds, satisfactory germination was observed from at least 12 months post harvest and, in most of the lots, between 18 and 24 months.

scholarly journals Viability of barley seeds by the tetrazolium test

2012 ◽  
Vol 34 (1) ◽  
pp. 47-54 ◽  
Author(s):  
Camila Ribeiro de Souza Grzybowski ◽  
Osvaldo de Castro Ohlson ◽  
Rosemeire Carvalho da Silva ◽  
Maristela Panobianco
Keyword(s):  
Salt Solution ◽  
Filter Paper ◽  
Seed Quality ◽  
Research Work ◽  
Tetrazolium Salt ◽  
Tetrazolium Chloride ◽  
Control Seed ◽  
Direct Immersion ◽  
Tetrazolium Test

The tetrazolium test is used to control seed quality of various plant species since it allows a rapid evaluation of viability. Freshly harvested barley seeds show dormancy that can make the germination test ineffective for an immediate evaluation. Therefore, the development of more efficient methods, such as the tetrazolium test, is necessary. The objective of this research work was to study various procedures for performing the tetrazolium test on barley seeds. Five lots of cv. BRS 195 barley seeds were used and subjected to the following treatments: two different methods of seed preconditioning (direct immersion in H2O and between sheets of moistened paper towels); two types of preparation for staining (longitudinal cross-section of the seed through the embryo with immersion of one half in a 2,3,5 triphenyl tetrazolium chloride solution or placing both halves on top of filter paper moistened with the tetrazolium salt solution); two methods of staining (on top of filter paper and direct immersion in the tetrazolium salt solution). Three concentrations of the tetrazolium salt solution (0.1%, 0.5%, and 1.0%) were used. It was concluded that the tetrazolium test on barley seeds may be accomplished with preconditioning by direct immersion in H2O and staining by immersing in a 0.1% or 0.5% concentration of tetrazolium salt solution or staining on top of filter paper moistened with such solution at a 1.0% concentration.

scholarly journals TETRAZOLIUM TEST TO ESTIMATE OKRA (Abelmoschus esculentus (L.) MOENCH) SEED VIABILITY

2018 ◽  
Vol 31 (4) ◽  
pp. 817-822 ◽  
Author(s):  
Antônia Adailha Torres Souza ◽  
Narjara Walessa Nogueira ◽  
Salvador Barros Torres ◽  
Clarisse Pereira Benedito ◽  
Maria Lilia de Souza Neta ◽  
...  
Keyword(s):  
Test Procedure ◽  
Seed Viability ◽  
Abelmoschus Esculentus ◽  
Tetrazolium Salt ◽  
Distilled Water ◽  
Germination Test ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Tetrazolium Test

ABSTRACT This study aimed to establish an adequate tetrazolium test procedure to estimate okra seed viability. Initially, seeds from four okra lots were immersed in alcohol (98%) for 60 minutes, followed by an 18-h soak in distilled water at 25 °C. Then, the seeds were longitudinally sectioned, immersed in 0.025, 0.050 and 0.075% tetrazolium solutions for 60, 90 and 120 minutes and maintained in an oven at 35 and 40 °C. Subsequently, the seeds were evaluated for viability, based on tissue color (bright red, pink or dark Carmine red). Simultaneously, a germination test was conducted, and its results were used as a reference for the tetrazolium test. The experiment was carried out in a completely randomized design, in a 3 x 3 + 1 factorial scheme (three concentrations of tetrazolium salt x three immersion periods, plus the control) in four replicates of 50 seeds for each treatment. The tetrazolium test to estimate okra seed viability should be conducted in 0.075% tetrazolium solution, for 90 minutes, at 35 °C.

PERCEPATAN PENGOMPOSAN TANDAN KOSONG KELAPA SAWIT (TKKS) DENGAN PEMBERIAN UREA (Acceleration Composting Empty Fruit Bunches (Efb) With The Application Of Urea)

AgriPeat ◽  
2019 ◽  
Vol 18 (02) ◽  
pp. 113-124
Author(s):  
Journal Journal
Keyword(s):  
Weight Loss ◽  
Water Content ◽  
Palm Oil ◽  
Organic N ◽  
Empty Fruit Bunches ◽  
Randomized Design ◽  
Compost Application ◽  
Completely Randomized Design ◽  
Total P

                                                                                                                                   ABSTRAK Kelapa sawit merupakan tanaman perkebunan yang memegang peranan penting dalam industri pangan. Luas perkebunan kelapa sawit di Indonesia pada tahun 2014 mencapai 10 juta Ha. Pertumbuhan yang pesat diikuti dengan produksi crude palm oil (CPO) dan palm karnel oil (PKO) yang juga meningkat, sekaligus produk sampingan berupa limbah. Salah satu limbah pabrik kelapa sawit yang jumlahnya besar adalah tandan kosong kelapa sawit (TKKS). Tandan kosong kelapa sawit merupakan limbah organik yang berpotensi dimanfaatkan dibidang pertanian. Akan tetapi, TKKS memiliki nilai C/N yang cukup tinggi, akibatnya sukar dan lama untuk terdekomposisi. Salah satu cara pemanfaatan TKKS adalah dengan dilakukan pengomposan dengan pengkayaan urea. Diharapkan dengan perlakuan tersebut TKKS akan cepat terdekomposisi dan dapat segera dimanfaatkan oleh tanaman. Penelitian ini bertujuan untuk (1) mengetahui pengaruh pemberian urea terhadap pengomposan TKKS dan (2) mengetahui pengaruh peningkatan dosis urea terhadap kualitas kompos TKKS. Rancangan yang digunakan dalam penelitian ini adalah Rancangan Acak Lengkap (RAL) faktor tunggal dengan 5 perlakuan, yaitu U1 (urea 0 g setara dengan nilai C/N=), U2 (urea 30,9 g setara dengan nilai C/N=), U3 (urea 79,3 g setara dengan nilai C/N=), U4 (urea 176,1 g setara dengan nilai C/N=) dan U5 (urea 466,3 g setara dengan C/N = ) dan 9 ulangan, sehingga diperoleh 45 satuan percobaan. Hasil penelitian menunjukan bahwa pemberian urea berpengaruh sangat nyata terhadap susut bobot, kadar air, nilai pH kompos, C-organik, N-total, P-tersedia, dan nilai C/N, selain itu pemberian urea mengakibatkan terjadi perubahan tekstur dan warna pada kompos TKKS. Pemberian dosis urea 466,3 g mampu meningkatkan kandungan N-total, serta menurunkan nilai C/N dan nilai pH kompos. Pemberian dosis urea 79,3 g atau setara dengan C/N = mampu meningkatkan kandungan P-tersedia dan kadar air, menurunkan susut bobot dan kandungan C-organik, serta menunjukan perubahan tekstur dan warna yang lebih baik. Kata kunci: tanda kosongkelapa sawit (TKSS), kompos, urea                                                                                                                                        ABSTRACT Empty fruit bunches (EFB) is a solid wastes produced in large quantity from palm oil industry. Empty fruit bunches can be used as compost material, additionally difficult to decompose because it contain cellulose, hemicellulose, and lignin, as well as value of ratio C/N is high. Use EFB as compost material through the provision of urea has been done in this research. Urea are expected to reduce the value of ratio C/N and became a starter for microbial decomposers. The purpose of this research were (1) to determine the effect of urea on composting of EFB and (2) to determine the effect of increasing doses of urea to the quality of compost of EFB. This research was used a single factor of Completely Randomized Design (CRD) with 5 treatments, namely U1 (urea 0 g), U2 (urea 30,9 g), U3 (urea 79,3 g), U4 (urea 176,1 g), and U5 (urea 466,3 g), and 9 replications, until result 45 experimental units. The result showed that urea significant effect on weight loss, water content, value of pH compost, C-organic, N-total, P-available, and value of ratio C/N, besides urea resulted Widodoe, K. dkk Percepatan Pengomposan Tandan Kosong Kelapa Sawit…..…. 114 in a change in texture and color on the compost EFB. Application of urea 466,3 g was able to increase the content of N-total, reduce the value of ratio C/N and the value of pH compost. Application of urea 79,3 g can improve the content of P-available and water content, reduce the weight loss and the content of C-organic, and showed the changes in texture and color as better. Keywords: empty fruit bunches, compost, urea

scholarly journals VIABILIDADE DE SEMENTES DE CASTANHA-DO-BRASIL PELO TESTE DE TETRAZÓLIO

Nativa ◽  
2020 ◽  
Vol 8 (3) ◽  
pp. 336-343
Author(s):  
Daniela Roberta Borella ◽  
Andréa Carvalho Da Silva ◽  
Júlio Henrique Germano De Souza ◽  
Charles Campoe Martim ◽  
Mariana Pizzatto ◽  
...  
Keyword(s):  
Solution Concentration ◽  
Tetrazolium Salt ◽  
Bertholletia Excelsa ◽  
Soaking Time ◽  
Brazil Nuts ◽  
Paper Towel ◽  
Paper Towels ◽  
Direct Immersion ◽  
Forest Seeds ◽  
Tetrazolium Test

Objetivou-se revisar e propor o protocolo de viabilidade das sementes da Bertholletia excelsa pelo teste de tetrazólio. Sementes oriundas de plantio comercial propagado por enxertia com 16 anos de idade implantadas na Fazenda Iracema em Cláudia, MT, foram destegumentadas e cortadas longitudinalmente, depois foram hidratadas em água por imersão direta (ID) e papel toalha Germitest® (PG) por 24 e 48 h e embebidas nas concentrações de 0,1 e 0,5% do sal de tetrazólio por 12 e 24 h no escuro à 30 °C. O delineamento experimental foi completamente randomizado em fatorial 2 x 2 x 2 x 2 (forma de embebição x tempo em embebição x tempo em solução de tetrazólio x concentração da solução de tetrazólio) com quatro repetições de 8 sementes. O teste de tetrazólio foi eficiente para colorir e identificar as sementes viáveis e inviáveis. A avaliação da viabilidade das sementes da B. excelsa destegumentadas e partidas ao meio foi melhor na condição de embebição com imersão direta em água por 24 h e concentração de 0,5% do sal tetrazólio por 24 h à 30 °C e embebição em papel toalha Germitest® por 24 h e concentração de 0,5% do sal tetrazólio por 12 h à 30 °C.Palavras-chave: Bertholletia excelsa Humb. Bonpl; potencial fisiológico; sementes florestais; recalcitrância. VIABILITY OF BRAZIL NUTS SEEDS BY TETRAZOLIUM TEST ABSTRACT: The objective was to review and propose the protocol of viability of Bertholletia excelsa seeds by tetrazolium test. Seeds from the commercial planting propagated by grafting with 16-year-old implanted at Fazenda Iracema in Cláudia, MT, were undegumented and cut longitudinally, then hydrated in water by direct immersion (ID) and Germitest® paper towel (PG) for 24 and 48 h and soaked in concentrations of 0.1 and 0.5% of tetrazolium salt for 12 and 24 h in the dark at 30 ° C. The experimental design was completely randomized in a factorial design 2 x 2 x 2 x 2 (soaking form x soaking time x time in tetrazolium solution x tetrazolium solution concentration) with four replications of 8 seeds. The tetrazolium test was efficient to color and identify viable and unviable seeds. The evaluation of viability of detegumented and cut longitudinally B. excelsa seeds was better in: direct soaking in water for 24 h and concentration of 0.5% of tetrazolium salt for 24 h at 30 ° C and soaking in Germitest® paper towels for 24 h and a concentration of 0.5% of the tetrazolium salt for 12 h at 30 ° C.Keywords: Bertholletia excelsa Humb. Bonpl; physiological potential; forest seeds; recalcitrance.

scholarly journals PEMANFAATAN BIJI KETAPANG (Terminalia catappa) SEBAGAI SUMBER PROTEIN DAN SERAT PADA PRODUK MAKANAN STIK

2019 ◽  
Vol 1 (1) ◽  
pp. 27-33
Author(s):  
Eman Darmawan
Keyword(s):  
Water Content ◽  
Wheat Flour ◽  
Test Method ◽  
Snack Food ◽  
Organoleptic Properties ◽  
Seed Flour ◽  
A Value ◽  
Randomized Design ◽  
Yellow Color ◽  
Completely Randomized Design

The purpose of this study was to determine the effect of substitution ketapan seed to chemical and organoleptic properties of  the resulted snack food, knowing the exact level of substitution, so obtain the snack food liked the panelists. The design used in this study was completely randomized design (CRD) with single factor that influences the concentration of seed flour substitution ketapan seed consisting of 5 treatments. Each treatment be repeated 3 times. The data obtained was analyzed by Analysis of Variance (ANOVA), if there was a difference between the treatment of advanced test conducted by Duncan`s Multiple Ranges Test Method (DMRT) at the level of 5%. Substitution of wheat flour with ketapan seed flour  affects the snack food produced, which can reduce the water content of the snack food and increase levels of protein and fiber snack food. Ketapan seed flour substitution preferred by the panelists was substitution ketapan seed flour up to 30% with a value of 3.52 and the criteria snack food produced had a water content of 3.67%, 15.10% db protein content, fiber content of 3.64 % db, brownish yellow color (2.95), a rather tasted wheat flour (3.35), and crispy (3.60).

scholarly journals Karakteristik Kimia dan Organoleptik Flakes Kacang Hijau dengan Penambahan Bahan Pengisi dan Air

2016 ◽  
Vol 8 (1) ◽  
pp. 24-28
Author(s):  
Maya Indra Rasyid
Keyword(s):  
Water Absorption ◽  
Water Content ◽  
Mung Bean ◽  
Protein Levels ◽  
Absorption Ratio ◽  
Bean Flour ◽  
Organoleptic Characteristics ◽  
Randomized Design ◽  
Two Factors ◽  
Completely Randomized Design

(Chemical and Organoleptic Characteristics of Mung Bean Flakes with The Addition of Fillers and Water) ABSTRACT. The objective of this research was to determine the chemical and organoleptic characteristics of mung bean flakes with the addition of fillers and water. The study was conducted using completely randomized design with two factors namely the addition of fillers and water. The results showed that the addition of fillers and water has significant (P≤0,01) effect on the water absorption ratio and protein levels of mung bean flakes. The best treatment was obtained by the mung bean flour without the addition of fillers with 150% of addition water with water absorption ratio of 204%, water content of 5,7%, protein of 22,01%, starch levels of 61,76%, organoleptic values of aroma of 2,61, color of 2,42, crispness of 2,72 and flavor of 2,83.

scholarly journals EFFECTS OF FERMENTATION DURATION ON PHYSICOCHEMICAL AND ORGANOLEPTIC CHARACTERISTICS OF THREE AGARWOODS (Aquilaria) LEAVES TEA

2021 ◽  
Vol 9 (2) ◽  
pp. 73-82
Author(s):  
Anisa Leksono ◽  
◽  
Erni Sofia Murtini ◽  
Keyword(s):  
Antioxidant Activity ◽  
Water Content ◽  
Plant Species ◽  
Black Tea ◽  
Total Phenol ◽  
Pharmacological Effects ◽  
Organoleptic Characteristics ◽  
Randomized Design ◽  
Two Factors ◽  
Completely Randomized Design

Aquilaria is one of the plant genus-producing agarwood. Aquilaria leaves have pharmacological effects which the potential to be processed into black tea. The aim of this study is to determine the effect of fermentation duration on physicochemical and organoleptic characteristics of Aquilaria leaves tea. This study employed a Completely Randomized Design with two factors; the plant species (A. crassna, A. malaccensis, and A. subintegra) and fermentation duration (0 minutes, 70 minutes, and 90 minutes). Parameters analyzed including water content, total phenol, and antioxidant activity. Organoleptic tests were performed on the color, taste, and aroma of the brewed tea. The results summarized that A. subintegra had the highest total phenol and antioxidant activity, but the taste of the tea was not favored. A. crassna fermented 70 minutes and A. malaccensis fermented 0 minutes were the most preferred, but both have lower total phenol and antioxidant activity than A. subintegra.

scholarly journals KUALITAS MINUMAN SARI BIJI NANGKA (Artocarpus heterophyllus)DENGAN PENAMBAHAN JAHE MERAH(Zingiber officinale varrubrum rhizoma)

2019 ◽  
Vol 5 ◽  
pp. 115
Author(s):  
Syahri Fadhila Al-Farid ◽  
Jamaluddin Jamaluddin ◽  
Andi Sukainah
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Zingiber Officinale ◽  
Carbohydrate Content ◽  
Test Results ◽  
Artocarpus Heterophyllus ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Red Ginger

This study aims to determine the quality of jackfruit seed juice drinks with the addition of red ginger and to determine the level of acceptance of panelists on jackfruit seed juice drinks. Parameters observed included water content, protein content, carbohydrate content and organoleptic including color, taste, aroma and texture. This study used a Completely Randomized Design (CRD) consisting of one factor, namely the concentration of red ginger juice with four treatments, namely: 0%, 6%, 12%, 18%, each repeated three times. The results showed that jackfruit seed juice drink with the addition of 18% red ginger was the best treatment from the results of organoleptic tests. The proximate test results showed that the best treatment was 3.13% water content in 12% ginger treatment, 2.17% protein in 18% red ginger treatment and 95.61 carbohydrate in 18% red ginger treatment.

scholarly journals TINGKAT KEASINAN DAN UJI ORGANOLEPTIK TELUR AYAM RAS DENGAN WAKTU PERENDAMAN YANG BERBEDA

2021 ◽  
Vol 4 (1) ◽  
pp. 41-45
Author(s):  
Umbang Arif Rokhayati ◽  
Soegeng Herijanto
Keyword(s):  
Salt Solution ◽  
Salt Water ◽  
Water Solution ◽  
Salinity Level ◽  
Table Salt ◽  
Soaking Time ◽  
Randomized Design ◽  
Salty Taste ◽  
Completely Randomized Design ◽  
Materials Used

The purpose of this study was to determine the organoleptic value of salty taste in eggs soaked in salt solution with different soaking times. The materials used in this study were 90 eggs, rubbing ash and crust salt (table salt). The experimental design used was a completely randomized design (CRD) with 3 treatments and 3 replications. The parameters observed in this study were the organoleptic value and salinity level. The results showed that the duration of soaking eggs in a salt solution had a significant effect on the organoleptic value and salinity of the eggs (P 0.05) on the organoleptic value and the salinity level of the panelists preferred the results of soaking in a salt water solution with a long soaking time of 12 days.

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