scholarly journals Preservative solutions on vase life and quality of cut Polianthes tuberosa L.

2021 ◽  
Vol 27 (3) ◽  
pp. 417-424
Author(s):  
Debasish Paul ◽  
Afifatuj Jannat ◽  
Abdullah al Mahmud ◽  
Mosa Jerin Akhter ◽  
Shreef Mahmood
Keyword(s):  
Citric Acid ◽  
Quality Parameters ◽  
Postharvest Quality ◽  
Vase Life ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Solution Uptake ◽  
Single Factor Experiment ◽  
Preservative Solutions

ABSTRACT This experiment was conducted to study the effectiveness of different preservative solutions on vase life and quality of angelica cut inflorescences cv. Single. The concentrations of citric acid at 100, 200 and 300 mg L-1, sucrose at 3% and 4% and H2O2 at 0.1%, 0.2% and 0.3% were used as preservatives, while distilled water was used as control. The single factor experiment was laid out in a completely randomized design (CRD) with three replications. Citric acid and H2O2 solutions effectively inhibited bacterial growth-related blockage in the vascular tissues, but had adverse effects on the vase life. The inflorescences stored in sucrose (3% and 4%) solutions remained fresh up to 10 days after preservation (DAP), maintaining good solution uptake, controlling transpiration loss and gaining higher relative fresh weight. Different quality parameters like floret diameter and number of opened florets were also significantly higher in inflorescences preserved in sucrose (3% and 4%) solution, followed by control, citric acid and H2O2, respectively, in different DAP. Overall, the inflorescence of cut tuberose preserved in sucrose, particularly at 4% solutions, showed better postharvest quality than other preservatives and maximum vase life.

scholarly journals EVALUATION OF DIFFERENT PRESERVATIVE SOLUTIONS AND PACKAGING MATERIAL FOR IMPROVING POST HARVEST QUALITY OF GLADIOLUS (Gladiolus grandiflorus) CUT SPIKES

2018 ◽  
Vol 3 (3) ◽  
pp. 215
Author(s):  
Ayesha Manzoor ◽  
Adnan-ur- Rahman ◽  
Maryam Qamar ◽  
Sharmin Ashraf
Keyword(s):  
Quality Parameters ◽  
Packaging Material ◽  
Postharvest Quality ◽  
Control Treatment ◽  
Vase Life ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Solution Uptake ◽  
Preservative Solutions

Gladiolus is an important cut flower in the world, and its preference in Pakistan is next to roses. But the main problem that occurs in gladiolus is that it has short vase life. The present experiment was conducted with an objective to investigate the effect of four preservative solutions [distilled water, Sucrose (3%), AgNO3 (250 ppm), AgNO3 (250 ppm) + Sucrose (3%)] and packaging material on postharvest quality of three gladiolus varieties, “Tissue, White Prosperity and Alexandra”. Packaging material consists of control treatment (without packaging), packaging of cut spikes with 100 ppm acetic acid soaked cotton and packaging of polyethylene sheet after sucrose pulsing. The experiment was arranged as two factorial laid out according to completely randomized design (CRD) having three replications. Results showed that preservative solution having combination of AgNO3 (250 ppm) + Sucrose (3%) significantly improves days to open basal floret, floret opening percentage (%), bloom spread (inch), floret length (inch), floret diameter (inch), fresh spike weight (g), dry spike weight (g), fresh weight loss (%) and vase life (days). Moreover, this treatment was also effective in reducing the wilting (%) in all gladiolus varieties. However, for solution uptake (mL/spike) and solution balance (ml/spike), AgNO3 (250 ppm)alone gives the best results. For packaging treatment, the pulsing of a cut spike with 20% sucrose followed by polyethylene sheet wrapping proves to be effective. Among the varieties, Alexandra performed better for all quality parameters in comparison to White Prosperity and Tissue

scholarly journals Influence of Citric Acid and Hydrogen Peroxide on Postharvest Quality of Tuberose (Polianthes tuberosa L. ‘Pearl’) Cut Flowers

2016 ◽  
Vol 24 (1) ◽  
pp. 13-19 ◽  
Author(s):  
Abdolrahman Rahimian-Boogar ◽  
Hassan Salehi ◽  
Noshin Mir
Keyword(s):  
Hydrogen Peroxide ◽  
Citric Acid ◽  
Postharvest Quality ◽  
Control Treatment ◽  
Vase Life ◽  
Cut Flowers ◽  
Positive Effects ◽  
Relative Water ◽  
Solution Uptake

Abstract Quality of cut flowers is an important issue at postharvest as well as an important factor contributing to marketing of and profitability from the tuberose. In this study, the effects of citric acid (CA) and hydrogen peroxide (H2O2) added to the vase water on postharvest quality of tuberose cut flowers were investigated. CA was applied in concentrations of 50, 100, 200, 400 mg·dm−3 and H2O2 in concentrations of 10, 20, 40 and 80 mg·dm−3 and distilled water as control treatment. Results showed that both compounds had significant positive effects on solution uptake, wilting and abscission of florets, relative water content, chlorophyll content, and vase life duration. The effects of 100 and 200 mg·dm−3 of CA and 20 and 40 mg·dm−3 of H2O2 proved to be more effective than other treatments. Both compounds increased the vase life of tuberose cut flowers and CA at concentrations 100 and 200 mg dm−3 and H2O2 at concentrations 20 and 40 mg dm−3 doubled this time up to 14-17 days.

scholarly journals POSTHARVEST QUALITY OF FEIJOA FLOWERS TREATED WITH DIFFERENT PRESERVATIVE SOLUTIONS AND 1-METHYLCYCLOPROPENE

2016 ◽  
Vol 38 (4) ◽  
Author(s):  
ALEXANDRA GOEDE DE SOUZA ◽  
CASSANDRO VIDAL TALAMINI DO AMARANTE ◽  
CRISTIANO ANDRÉ STEFFENS ◽  
THALITA DAL TOÉ BENINCÁ ◽  
MARCELA PADILHA
Keyword(s):  
Ascorbic Acid ◽  
Salicylic Acid ◽  
Postharvest Quality ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Hedonic Scale ◽  
Acca Sellowiana ◽  
Preservative Solutions

ABSTRACT This study was carried out to assess the postharvest quality preservation of feijoa(Acca sellowiana Berg) flowers in response to treatments with different preservative solutions and 1-methylcyclopropene (1-MCP). Recently opened feijoa flowers were harvested in the morning (between 8h and 10h) and immediately after pulsed with preservative solutions of salicylic acid, ascorbic acid and sucrose, all at doses of 0 (control), 2, 5 or 10%, and treated with 1-MCP at doses of 0 (control), 250, 500 or 1,000 nL L-1. Each trial with preservative solutions or 1-MCP treatment was a distinct experiment conducted in a completely randomized design with four replicates, each replicate with four flowers. After the treatment, the flowers were stored for 12 days at 10±1 oC and 85±5% RH. At every two-days intervals the flower petals were visually evaluated for wilting and darkening according to a hedonic scale varying from 1 (less intense) to 5 (more intense). Petal color was ranked from 1 (intense pink) to 5 (white). The 1-MCP at 500 nL L-1 and the salicylic acid (regardless of the dose) delayed the changes of petal color for up to eight and six days of storage, respectively. Flowers treated with salicylic acid, 1-MCP or ascorbic acid had a more substantial delay in petal wilting. Flowers treated with salicylic acid had wilting rank of 2 after six days of storage when treated with doses of 5% or 10%, and after eight days when treated with the dose of 2%, while flowers treated with 1-MCP at 500 and 1,000 nL L-1 and ascorbic acid at 2% and 5% had wilting rank of 2 after four days of storage. The most substantial delay of petal darkening (until the fourth day of storage) was achieved with 1-MCP at 500 nL L-1.

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 Refrigerated storage of pitombas subjected to different packaging

2020 ◽  
Vol 11 ◽  
pp. e3256
Author(s):  
Renato Rosa De Almeida ◽  
Cristiane Maria Ascari Morgado ◽  
Verediana Fiorentin Rosa de Almeida ◽  
Lucas Marquezan Nascimento ◽  
Nayane Rosa Gomes ◽  
...  
Keyword(s):  
Expanded Polystyrene ◽  
Soluble Solids ◽  
Postharvest Quality ◽  
Refrigerated Storage ◽  
Significance Level ◽  
Randomized Design ◽  
Hue Angle ◽  
Completely Randomized Design ◽  
Solids Content

This study aimed to verify the effect of the association between refrigeration and packaging on the preservation of postharvest quality of pitombas during storage. The fruits were harvested, transported to the laboratory, where they were selected, washed with neutral detergent and drinking water, and left to dry. Subsequently, the fruits packed in polypropylene (PP), low-density polyethylene (LDPE), polyethylene terephthalate (PET), polyvinyl chloride (PVC) + expanded polystyrene (EPS), and no packaging (Control). After this process, they were stored at temperatures of 6, 8, 10, 12, and 14±1 °C at 75±5% relative humidity (RH). The fruits were evaluated during 12 days for postharvest preservation, firmness, soluble solids content, pH, hue angle and chroma of the peel, with three replications of 10 fruits each, using a completely randomized design in a 5 × 5 × 7 factorial scheme (5 temperatures × 5 packages × 7 days of analysis). The results were subjected to analysis of variance (P≤0.05) and, when significant, the means were compared using the Scott-Knott test and regression at a 5% significance level. The use of LDPE packaging associated with refrigeration at 6 °C can be used to store pitombas for 12 days, as these conditions preserved the evaluated parameters, guaranteeing fruit quality.

PEMANFAATAN EKSTRAK HERBAL TERHADAP PRODUKTIVITAS DAN MUTU AYAM PEDAGING SEBAGAI UPAYA KETAHANAN PANGAN DI KALIMANTAN TIMUR BERBASIS PETERNAKAN RAMAH LINGKUNGAN

2017 ◽  
Vol 2 (1) ◽  
pp. 93
Author(s):  
Supomo Supomo ◽  
Eka Siswanto ◽  
Ine Ventyrina
Keyword(s):  
Crude Protein ◽  
Ethanol Extract ◽  
Quality Parameters ◽  
Fat Content ◽  
Lipid Levels ◽  
Crude Lipid ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Is Strain

Quality broilers become a serious problem for farmers. Many studies done to solve these problems, one of them by making use of natural materials. Some plants are known to have the ability to improve the quality of broilers as bitter, ginger and onions tiwai. This study aimed to determine the effect of ethanol extract of the herb on the quality of broilers. Subjects used is Strain Cobb broiler DOC. A total of 60 chickens were kept in a cage stage measuring 1.5 x 1.5 m for 30 days. Subjects were divided into five treatment where each treatment consisted of four tails. The experiment was conducted with three replications using a completely randomized design. Such treatment includes control (P0), the ethanol extract of sambiloto 0.02 % (P1), the ethanol extract of umbi bawang dayak 0.05 % (P2), the ethanol extract of temulawak 0,075 (P3), Product Imugas (P4). Quality parameters include coarse fat content and crude protein. The data obtained were statistically analyzed using analysis of variance (ANOVA). The results showed that the treatment of all types of ethanol extract of the herb can improve the quality of broilers compared to control (sig < 0.05), the type of treatment is best to P4. Quality parameters which include : crude protein and crude lipid. Levels of the protein, which is the highest in treatment P4 by 23.87% . Fat content, which is the lowest in treatment P4 of 10.50%

scholarly journals Influence of sucrose and aluminium sulphate vase life of cut Hippeastrum flower (Hippeastrum hybridum Hort.) as influenced

2016 ◽  
Vol 41 (2) ◽  
pp. 221-234 ◽  
Author(s):  
MK Jamil ◽  
MM Rahman ◽  
MM Hossain ◽  
MT Hossain ◽  
AJM S Karim
Keyword(s):  
Water Uptake ◽  
Vase Life ◽  
Uptake Ratio ◽  
Total Water ◽  
Fresh Weight ◽  
Aluminium Sulphate ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Sugar Levels ◽  
Solution Uptake

An experiment with Hippeastrum flower (Hippeastrum hybridum Hort.) cv. ‘Apple Blossom’ comprising three sucrose concentrations viz. 0 (control), 2 and 4 % and five aluminium sulphate concentrations viz. 0 (control), 0.25, 0.50, 0.75 and 1.0 mM at the Horticulture Laboratory of Bangabandhu Sheikh Mujibur Rahman Agricultural University, Bangladesh during the period from April 01 to April 30, 2009. The experiment was laid out in a Completely Randomized Design (CRD) with three replications. Sucrose, aluminium sulphate and their combinations had significant influence on most of the parameters studied. Transpiration loss and water uptake ratio decreased significantly with the increased sugar levels and aluminium sulphate upto 0.75 mM beyond which they were increased. Transpiration loss and water uptake ratio was found minimum in the vase solution containing 4% sucrose (0.78) and 0.75 mM aluminium sulphate (0.80), which ultimately resulted in an enhanced vase life (9.2 days for sucrose and 9.11 days for aluminium sulphate) of cut Hippeastrum flower. A linear relationship between water uptake and vase life of flowers was found (y = 0.056x + 5.791). Sucrose 4% and aluminium sulphate 0.75 mM in combination gave maximum total water uptake, maximum days to onset of deterioration, the highest average fresh weight of single scape at 6th and 10th day after setting the trial. Transpiration loss and solution uptake ratio was found maximum in the combination of 4% sucrose and 0.75 mM aluminium sulphate (0.48) with the longest vase life of 10.33 days of cut Hippeastrum flower cv. ‘Apple Blossom’.Bangladesh J. Agril. Res. 41(2): 221-234, June 2016

scholarly journals Influence of homeopathy on the quality of eggs of quails stored

2021 ◽  
Vol 43 ◽  
pp. e52609
Author(s):  
Wellington dos Santos ◽  
Rodrigo Garófallo Garcia ◽  
Bruna de Souza Eberhart ◽  
Jean Kaique Valentim ◽  
Felipe Cardoso Serpa ◽  
...  
Keyword(s):  
Repeated Measures ◽  
Egg Quality ◽  
Quality Parameters ◽  
Egg Weight ◽  
Japanese Quails ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
And Storage ◽  
Haugh Unit

This study aimed to evaluate the influence of homeopathic products in diets of quails in the egg quality when submitted to different storage periods. In the trial we used 200 Japanese quails in a completely randomized design with 4 diets: reference diet, vehicle used in homeopathic products and 2 homeopathic products - Fertsigo® and Ovosigo® with ten replicates of three eggs in each. Egg quality parameters were evaluated during 3 storage periods. Data were evaluated as repeated measures in time, the effects of the interactions between treatments and time as well as their isolated effects were verified. There was the interaction between homeopathic products and storage time in the parameters of albumen and yolk height, Haugh unit, and yolk index, in which a reduction was obtained over time. For egg weight, yolk, albumen and shell, percentage of albumen, and percentage of eggshell there was a significant effect only for homeopathy. The inclusion of homeopathic additives increased egg weight. It is indicated the addition of the product with homeopathic basis Ovosigo® and FertSigo® in diets of Japanese quails in the laying phase resulting in better egg and components but did not influence the quality maintenance of eggs of Japanese quails in the periods evaluated.

scholarly journals Sensory quality of custard tart as affected by varying levels of Mabolo (Dispyros blancoi A. DC) Flesh

2020 ◽  
pp. 85-96
Author(s):  
Loraine Baclayon ◽  
Julious Cerna ◽  
Lynette Cimafranca
Keyword(s):  
Sweet Taste ◽  
The Philippines ◽  
Randomized Design ◽  
Optimum Formulation ◽  
Baked Products ◽  
Completely Randomized Design ◽  
Different Levels ◽  
Single Factor Experiment ◽  
Recommended Level

Mabolo (Diospyros blancoi A. DC) is an underutilized fruit in the Philippines. To add value and maximize the utilization of this nutritional fruit, the potential of mabolo for the production of highly saleable baked products, such as tarts, was explored. Specifically, the study aimed to formulate a custard tan filling with mabolo flesh as a flavorant using a single factor experiment arranged in a Completely Randomized Design (CRD). Six levels of mabolo flesh (0, 15, 30, 45, 60, & 75% w/w) were used. The sensory attributes for color, taste, aroma, texture, flavor, and general acceptability, were evaluated. The optimum formulation of the tart filling was determined using Regression analysis. Results showed that mabolo custard tart filling had yellowish-brown to brown color, moderately sweet to sweet taste, and soft to slightly fibrous texture. The mabolo fruit aroma and flavor in the tarts ranged from having none to perceptible. The Analysis of Variance revealed that different levels of mabolo flesh cause a significant effect on the color (p<0.01). The optimum formulation and the recommended level of mabolo flesh in custard tart filling production was 80.54% w/w.

scholarly journals Conservação de rosas ‘carola’ utilizando substâncias com potencial biocida

2016 ◽  
Vol 22 (1) ◽  
pp. 107
Author(s):  
Fernanda Espíndola Assumpção Bastos ◽  
Mayara Cristiana Stanger ◽  
Ricardo Allebrandt ◽  
Cristiano André Steffens ◽  
Aike Anneliese Kretzschmar ◽  
...  
Keyword(s):  
Citric Acid ◽  
Sodium Hypochlorite ◽  
Block Design ◽  
Storage Period ◽  
Zingiber Officinale ◽  
Postharvest Quality ◽  
Ambient Conditions ◽  
Rosemary Oil ◽  
Preservative Solutions

Two experiments were conducted to evaluate the effect of different preservative solutions on maintaining postharvest quality of red roses cultivar ‘Carola’. The treatments evaluated in both experiments were five preservative solutions: (S) sucrose (1%) (SAC) sucrose (1%) + citric acid (0.2 g L-1), (SACH) sucrose (1 %) + citric acid (0.2 g L-1) + sodium hypochlorite (1%) (SACA) sucrose (1%) + citric acid (0.2 g L-1) + rosemary oil (Rosmarinus officinalis L.) (100 uL L-1), (SACG) sucrose (1%) + citric acid (0.2 g L-1) + Oil Ginger (Zingiber officinale) (100 uL L-1). In the first experiment the rods were maintained for 10 days in refrigerator at 3 ± 1 °C and in the second experiment were maintained for five days in refrigerator (3 ± 1 °C) and five days at ambient conditions (19 ± 1 °C) . The variables evaluated were swelling, curvature of the floral stalk, browning petals, floral opening and colored petals, in both experiments, and coloring of the petals in the second experiment. The evaluations were performed every two days during the storage period in experiment 1, and daily during the shelf period in experiment 2. The experimental design in both experiments was a randomized complete block design with four replications and two branches each. In the first experiment, the use of sucrose was shown to be as effective as the other preservative solutions, preserving the roses up to 10 days in cold storage at 3 ± 1° C. In the second experiment, for the solution containing sucrose alone, the use of sodium hypochlorite, rosemary oil, and ginger oil showed the best results in maintaining the quality of the rods, and essential oils gave better preservation of roses.

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