scholarly journals Cultivation of gerbera irrigated with treated domestic effluents

2010 ◽  
Vol 14 (6) ◽  
pp. 582-588 ◽  
Author(s):  
Lisânea M. O. Damasceno ◽  
Aderson S. de Andrade Júnior ◽  
Hans R. Gheyi
Keyword(s):  
High Temperature ◽  
Experimental Design ◽  
Relative Humidity ◽  
Plant Development ◽  
Leaf Growth ◽  
Treated Wastewater ◽  
Nutritional Requirements ◽  
Randomized Experimental Design ◽  
Growth Production ◽  
Domestic Effluents

This paper evaluates the nutritional impact on growth, production and quality variables of gerbera crop when fertigated with treated domestic effluents. An experiment was carried out in greenhouse at the Embrapa Meio-Norte in Teresina, in the State of Piauí, Brazil, from July to October 2007. A completely randomized experimental design with five treatments and five replications was adopted. The treatments investigated were T1 - 100% of water and nutritional requirements of crop were met with chemical fertigation (N e K2 O); T2 - 25% volume of water through fertigation and 75% treated wastewater effluents (TWE); T3: 50% volume of water through fertigation and 50% TWE; T4: 75% volume of water with fertigation and 25% TWE; and T5 - 100% volume of water supplied through TWE. Leaf growth and plant development were favored by the application of 50% fertigation and 50% TWE (T3). As for commercial requirements, the best results for number of flowers were obtained with T4. However, concerning quality, T2 produced flowers in July and August with longer stems, but in the months of September and October, no treatment achieved this standard due to high temperature and low relative humidity of the air in the region.

scholarly journals Microbiota indigenous milk, mesophilic lipolytic and proteolytic colonial cheese matured, produced at different times of the year

2017 ◽  
Vol 18 (4) ◽  
pp. 549-559
Author(s):  
Elisângela Borsoi Pereira ◽  
Magali Soares dos Santos Pozza ◽  
Paula Martins Olivo ◽  
Osmar Dalla Santa ◽  
Suzana da Cruz Pires ◽  
...  
Keyword(s):  
Weight Loss ◽  
Lactic Acid ◽  
Experimental Design ◽  
Relative Humidity ◽  
Water Activity ◽  
Cultural Importance ◽  
The Third ◽  
Randomized Experimental Design ◽  
Double Factorial ◽  
Production Period

SUMMARY Cheese is the oldest form of preserving milk nutrients having nutritional, economic and cultural importance. The objective of this study was to identify the best time of the year for production, and period, in months, for maturation of traditional colonial cheese, through analysis of water activity, weight loss and counts of lactic acid, mesophilic microorganisms—proteolytic and lipolytic. Records of temperature and relative humidity (RH) were maintained. A completely randomized experimental design was used in a double factorial scheme, considering production periods and maturation times. For all production periods evaluated, there was a significant reduction in the periods for water activity values. The counts of lactic acid bacteria ranged from 104 to 109 CFU/g. There was also stability in the number of colonies for lipolytic mesophilic microorganisms, until the third month of maturation. Low counts of proteolytic mesophiles were observed for the samples produced in May and June (5.70 and 5.53 log), respectively. The production period for the months of May and June corresponding to RH of 80% and average temperatures of 15°C were the most effective for production. Due to the presence of Listeria, it is recommended to respect the minimum time of 60 days of maturation for commercialization.

scholarly journals MORPHOLOGICAL CHARACTERIZATION AND GENETIC DIVERSITY IN ORNAMENTAL SPECIMENS OF THE GENUS SANSEVIERIA

2020 ◽  
Vol 33 (4) ◽  
pp. 985-992
Author(s):  
MÉRCIA DE CARVALHO ALMEIDA RÊGO ◽  
ANGELA CELIS DE ALMEIDA LOPES ◽  
ROSELI FARIAS MELO DE BARROS ◽  
ALONSO MOTA LAMAS ◽  
MARCONES FERREIRA COSTA ◽  
...  
Keyword(s):  
Genetic Diversity ◽  
Genetic Variation ◽  
Experimental Design ◽  
Genetic Divergence ◽  
Leaf Growth ◽  
Morphological Characterization ◽  
Clustering Method ◽  
Mean Values ◽  
Qualitative And Quantitative ◽  
Randomized Experimental Design

ABSTRACT The aim of this study was to characterize and estimate genetic divergence among twelve specimens of the Sansevieria genus from the collection of the Universidade Federal do Piauí (UFPI). A completely randomized experimental design was used with three replicates, and the plot consisted of four plants. In morphological characterization, qualitative and quantitative descriptors of leaves were evaluated. Genetic divergence among the specimens was determined by the Tocher clustering method and the hierarchical UPGMA. There is genetic variation among specimens evaluated, which was also expressed by the variability of colors, shapes, and sizes of the leaves. The Tocher clustering method and the hierarchical UPGMA were effective in differentiation of the specimens from multi-categorical qualitative descriptors, as the Tocher method grouped the accessions in two groups and the UPGMA in seven different groups. We highlight the accessions SSV 09 and SSV 10 as exhibiting the highest mean values in weekly leaf growth and in leaf height, important characteristics for local sale and for export.

scholarly journals PHYSIOLOGICAL RELATIONSHIPS IN Aleurites fordii Hemsl. SEEDLINGS

2017 ◽  
Vol 41 (1) ◽  
Author(s):  
Braulio Otomar Caron ◽  
Julia Renata Schneider ◽  
Elvis Felipe Elli ◽  
Elder Eloy ◽  
Velci Queiróz de Souza
Keyword(s):  
Experimental Design ◽  
Relative Humidity ◽  
Stomatal Resistance ◽  
Time Of Day ◽  
Leaf Temperature ◽  
Physiological Changes ◽  
Physiological Variables ◽  
Randomized Experimental Design ◽  
Typical Day ◽  
Meteorological Elements

ABSTRACT The objective of this work was to evaluate the physiological behavior at different times of the day and the level of dependence between physiological variables and meteorological elements in Aleurites fordii seedlings. The experiment was conducted in a greenhouse, using a completely randomized experimental design, in a uniform scheme composed of 10 evaluation times (from 8 am to 5 pm, with an interval of 1h between evaluations) and three replications. Each replicate consisted of three evaluation plants, totaling nine seedlings, which were arranged on a double border. The following characteristics were evaluated: leaf temperature (ºC), photosynthetically active solar radiation ((mol S-1 m-2), stomatal resistance (S cm-1), and transpiration (mmol H2O s-1 m-2) over a typical day, using a LI-1600 LI-COR digital porometer. The temperature and relative humidity were measured inside the greenhouse, using a thermohygrograph. The evaluations were performed at 244 days after sowing, between 8:00 and 17:00, with an interval of 60 minutes, totaling 10 evaluations. The physiological changes of Aleurites fordii seedlings are affected by the time of day. In general, the physiological variables are highly dependent on meteorological elements. The temperature of the greenhouse and the relative humidity are the meteorological elements that most influence the physiological behavior of Aleurites fordii seedlings.

PENGARUH KONSENTRASI RAGI Saccharomyces cerevisiae DAN LAMA FERMENTASI TERHADAP KUALITAS CUKA TOMI-TOMI (Flacourtia inermis)

2015 ◽  
Vol 4 (2) ◽  
pp. 50-55
Author(s):  
Sandra J Nendissa ◽  
Rachel Breemer ◽  
Nikholaus Melamas
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Experimental Design ◽  
Total Dissolved Solids ◽  
Total Sugar ◽  
Dissolved Solids ◽  
Randomized Experimental Design ◽  
Two Factors ◽  
Four Levels

This objectives of this research were both to study and determine the best level of concentration of yeast Saccharomyces cereviseae and period of fermentation on the quality of tomi-tomi vinegar (Flacourtia inermis). A completely randomized experimental design with two factors of treatment was applied in this research. The first factor was concentration of yeast S. cereviseae having four levels of tretament, i.e.: without the addition of yeast 0.5, 1 and 1.5 g yeast. The second factor was period fermentation with 1, 2, 3, 4, and 5 weeks. The result indicated that the concentration of yeast S. cereviseae 1.5 g and period fermentation 5 week produced a good tomi-tomi vinegar with total acids 51.22%, total dissolved solids 8.35, total sugar 8.07% and pH 5.40.

scholarly journals Collection season and auxin treatment in the propagation by cuttings of mandarin hybrids

2016 ◽  
Vol 46 (2) ◽  
pp. 215-221 ◽  
Author(s):  
Andrés Iván Prato Sarmiento ◽  
Paulo Vitor Dutra de Souza ◽  
Sergio Francisco Schwarz
Keyword(s):  
Experimental Design ◽  
Vegetative Growth ◽  
Late Spring ◽  
Indolebutyric Acid ◽  
Rooted Cuttings ◽  
Exogenous Application ◽  
Auxin Treatment ◽  
Randomized Experimental Design

ABSTRACT Propagation by cuttings is an alternative for obtaining citrus rootstocks. The exogenous application of indolebutyric acid (IBA), cutting collection season and genotypes used may affect the rooting and vegetative growth of citrus rootstocks cuttings. Two experiments were conducted to study the influence of these factors. In the first one, semi-hardwood cuttings from the 'Sunki' mandarin hybrids H49 and H77 were collected in the fall and late spring of 2013 and treated with IBA (0 mg L-1, 1,500 mg L-1 and 3,000 mg L-1). For each collection season, a 2 x 3 (two genotypes x three IBA concentrations) factorial scheme was adopted, in a randomized blocks design. In the second experiment, the development of cuttings that rooted in the late spring was evaluated until grafting. In this case, a completely randomized experimental design was adopted, with the hybrids H49 and H77. The IBA treatments positively influenced rooting and number of roots only in the fall collection, peaking at 23.3 % of rooted cuttings. In the late spring collection, rooting was close to 100 %, with the IBA treatment being unnecessary. Around 50 % of cuttings from the 'Sunki' mandarin hybrids were ready for grafting at 14 months after cutting.

scholarly journals Nutritional Requirement of Sugarcane Cultivars

2018 ◽  
Vol 10 (4) ◽  
pp. 361 ◽  
Author(s):  
Vinicius S. G. da Silva ◽  
Mauro W. de Oliveira ◽  
Vilma M. Ferreira ◽  
Terezinha B. A. Oliveira ◽  
Elaine R. Galvão ◽  
...  
Keyword(s):  
Experimental Design ◽  
Block Design ◽  
Nutritional Requirements ◽  
Nutritional Requirement ◽  
Sugarcane Varieties ◽  
The Past ◽  
Randomized Block Design ◽  
Productive Potential ◽  
New Varieties

Sugarcane produces a large amount of biomass, extracts and accumulates high amounts of nutrients. In the literature the nutritional requirements for most cultivated varieties in the past are found, however there is little information on the new varieties currently planted. The objective of this study was to evaluate the nutritional requirement of four sugarcane varieties, currently very planted, in the cycles of plant-cane, first and second ratoon. The study was installed in a Yellow Oxisol. The experimental design was a randomized block design, with five replications, and four treatments: RB867515, RB92579, SP813250 and VAT90212. During maturation of the cane, in the three evaluation cycles, the productivity of natural biomass and the nutritional requirement of macronutrients of the varieties were determined. It was evidenced that the cultivars of sugarcane are of high productive potential and resemble the accumulation of biomass, observing a yield of 158, 128 and 107 t ha-1 in the cycles of plant-cane, first and second ratoon. Regarding the nutritional requirement, the varieties did not differ among them and expressed the following order of need in the plant-cane K > N > Ca > Mg > S > P, in the first and second ratoon, the sequence observed was K > N > Ca > S > Mg > P.

Randomized Experimental Design

2013 ◽  
pp. 1620-1620
Author(s):  
Kristine M. Molina ◽  
Kristine M. Molina ◽  
Heather Honoré Goltz ◽  
Marc A. Kowalkouski ◽  
Stacey L. Hart ◽  
...  
Keyword(s):  
Experimental Design ◽  
Randomized Experimental Design

scholarly journals Pengaruh Substitusi Tepung Ubi Jalar Ungu Terhadap Karakteristik Kue Kering

2018 ◽  
Vol 7 (1) ◽  
pp. 30-35
Author(s):  
Helen C.D. Tuhumury ◽  
La Ega ◽  
Nuram Keliobas
Keyword(s):  
Chemical Composition ◽  
Experimental Design ◽  
Sweet Potato ◽  
Wheat Flour ◽  
Anthocyanin Content ◽  
Potato Flour ◽  
Nutritional Content ◽  
Randomized Experimental Design ◽  
Sweet Potato Flour ◽  
Purple Sweet Potato

The objective of the study was to determine the concentation ratio between purple sweet potato flour and wheat flour in order to produce purple sweet potato cookies having particular nutritional content and preffered by consumers. A completely randomized experimental design was applied in this study. One experimental factor which was ratio of purple sweet potato flur and wheat flour consisting five level of treatments, was as signed i,e 100%: 0%, 80:20%, 60%:40%, and 20%: 80% respectively. Variables measured were chemical composition (protein, fat, moisture, anthocyanin content) and sensory properties (colour, taste, texture, overall likeness). Results showed that most variables were influenced by the ratio of sweet potato flour and wheat flour, excluding moisture content. The ratio of 80% sweet potato flour : 20% wheat flour resulted in cookies with good characteristics and mostly preffered by parelists. Anthocyamin content of this particular cookies (80%: 20%) was similar to that of sweet potato flour.  Keywords: cookies, purple sweet potato flour, wheat flour   ABSTRAK  Penelitian ini bertujuan untuk menentukan konsentrasi tepung ubi jalar ungu dan tepung terigu yang tepat untuk menghasilkan kue kering ubi jalar ungu dengan kandungan gizi tertentu dan disukai. Rancangan yang digunakan adalah rancangan acak lengkap yang terdiri satu faktor dengan lima taraf perlakuan yaitu : Perbandingan tepung ubi jalar ungu dan tepung terigu 100% : 0%, 80% : 20%, 60% : 40%, 40% : 60%, 20% : 80%. Peubah yang di amati adalah komposisi kimia (penentuan kadar protein, kadar lemak, kadar air, kandungan antosianin) dan uji organoleptik (warna, rasa, tekstur, tingkat kesukaan). Hasil penelitian menunjukan bahwa perlakuan perbadingan tepung ubi jalar ungu dan tepung terigu mempengaruhi peubah-peubah yang diamati, sedangkan untuk kadar air tidak berbeda nyata. Berdasarkan hasil penelitian perlakuan perbandingan tepung ubi jalar ungu dan tepung terigu 80% : 20% dapat menghasilkan kue kering yang terbaik dan disukai. Kandungan antosianin kue kering ubi jalar dengan formulasi 80 : 20% tidak berbeda jauh dengan kandungan antosianin tepung ubi jalar. Kata kunci: kue kering, tepung terigu, tepung ubi jalar ungu

scholarly journals Karakteristik Kimia Food Bar Puree Pisang Tongka Langit (Musa trogodytarum) dengan Penambahan Kenari (Canarium indicum L.)

2019 ◽  
Vol 8 (2) ◽  
pp. 48-52
Author(s):  
Vita N Lawalata ◽  
Illonkha Maatoke ◽  
Gilian Tetelepta
Keyword(s):  
Experimental Design ◽  
Protein Content ◽  
Research Result ◽  
Fat Content ◽  
Snack Food ◽  
Randomized Experimental Design ◽  
Four Levels ◽  
Carbohydrate Contents ◽  
Better Than ◽  
Blended Food

Food bar is high caloric food made from blended food, enriched with nutrients, then formed into a compact bar shape. It is usually consumed either as breakfast or as snack food and is better than cakes or chocolates. This study was aimed to characterize the effect of canarium nut addition on the making of banana puree food bar. A completely randomized experimental design with four levels of treatments, i.e. 0%, 5%, 10% and 15% was applied in this research. Result showed that banana puree food bar with canarium nut addition caused not only a decrease in moisture, ash, and carbohydrate contents of 3.96%, 0.1%, and 2.6% but also an increase in protein content and fat content of 1.99% and 4.68%, respectively. Keywords: canarium nut, food bar, Musa troglodytarum, puree, tongka langit banana   ABSTRAK Food bar merupakan produk pangan berkalori tinggi yang dibuat dari campuran bahan pangan (blended food), diperkaya dengan nutrisi, kemudian dibentuk menjadi bentuk padat dan kompak (a food bar form). Food bar biasanya digunakan untuk sarapan atau sebagai makanan ringan (camilan), food bar merupakan makanan yang lebih baik dibandingkan dengan kue ataupun coklat. Penelitian ini bertujuan untuk mengkarakterisasi pengaruh penambahan kenari dalam pebuatan food bar puree pisang tongka langit. Penelitian ini menggunakan rancangan acak lengkap faktor tunggal dengan perlakuan penambahan kenari 0%, 5%, 10%, 15%. Hasil penelitian menunjukkan bahwa food bar puree pisang tongka langit dengan penambahan kenari menyebabkan terjadinya penuruanan kandungan air, abu, karbohidrat yaitu 3,96%, 0,1%, 2,6% dan peningkatan kadar protein sebesar 1,99% dan lemak 4,68%. Kata kunci: food bar, kenari, pisang tongka langit, puree, Musa troglodytarum

scholarly journals Refrigerated storage period of Rhizophores for Yacon propagation

2020 ◽  
Vol 36 ◽  
Author(s):  
Mateus Augusto Lima Quaresma ◽  
Fabio Luiz de Oliveira ◽  
Magno do Carmo Parajara ◽  
Diego Mathias Natal Da Silva ◽  
Leandro Pin Dalvi ◽  
...  
Keyword(s):  
Experimental Design ◽  
Plant Development ◽  
Functional Food ◽  
Storage Period ◽  
Viable Alternative ◽  
Refrigerated Storage ◽  
Tuberous Roots ◽  
Plant Stand ◽  
Cold Chamber ◽  
Propagation Material

Yacon, is known for its tuberous roots, which are consumed as functional food and is propagated mostly in the vegetative form, via propagules, so-called rhizophores. However, they are organs with little durability in its propagation form. Storing them in cold chamber conditions, can be a viable alternative for the seedlings production of the culture. The objective of this study was to verify the influence of the refrigerated storage period of yacon rhizophores in the initial plant development. The experimental design was completely randomized with eight replicates and six treatments and the rhizophores were place in the refrigerated storage for: 7, 14, 21, 28 and 35 days; and time zero (planting without storage). The results show that the rhizophores in the refrigerated storage in a temperature of 8 to 10°C, for a period between 21 to 35 days had better sprouting rate (speed and vigor), reducing mortality, which favored the initial yacon growth. The refrigerated storage between 21 and 35 days showed to be an alternative that resulted in a uniform plant stand in crops, also reflecting the uniformity in the harvest, and minimizes the problem of seasonality offering culture propagation material.

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