scholarly journals Effect of bunch protection material and bagging time on the yield of 'Nanica' banana and chilling control

2020 ◽  
pp. 574-580
Author(s):  
Juliana Domingues Lima ◽  
Eric Watzke Engelking ◽  
Danilo Eduardo Rozane ◽  
Eduardo Nardini Gomes ◽  
Silvia Helena Modenese Gorla da Silva ◽  
...  
Keyword(s):  
Chilling Injury ◽  
Woven Fabric ◽  
Banana Peel ◽  
Late Winter ◽  
Fruit Peel ◽  
Randomized Design ◽  
Hue Angle ◽  
Polyethylene Bags ◽  
Completely Randomized Design ◽  
Different Thickness

The bagging of banana bunch can control chilling injury (CI) in the field, which causes browning of banana peel. The purpose of this study was to evaluate the effect of changing the bunch protection material and bagging time on the yield of 'Nanica' banana (AAA) and the occurrence of CI. The experiment was conducted in Jacupiranga, SP, Brazil. The experimental design was completely randomized design arranged in a 2 x 2 x 6 factorial scheme with eight replicates, two bunch formation periods (autumn-winter and winter-spring), two bagging times (early, before the opening of bracts, and late, after complete opening) and six treatments. Treatments were polyethylene bags with different thickness (blue bags of 3µ in thickness and black bags of 6, 8 and 10µ in thickness combined with white non-woven fabric, black bag of 10µ in thickness combined with blue polyethylene bag 5μ in thickness impregnated with insecticide) and non-bagged banana. The change of sunlight transmission with black polyethylene bags of different thickness promoted a small increase in fruit peel temperature (0.14 to 0.57°C) on colder days (8.72°C), reduced CI index and improved peel brightness (L*) and ho (hue angle), although it did not affect bunch mass. However, in late winter, sunburn increased fruit losses. Sunlight transmission in fruit peel was correlated with CI index (r=0.92*), L* (r =-0.77*) and phenols (r=0.85*). Despite not controlling CI, early bagging is recommended for increasing peel L*.

scholarly journals Influence of bunch bagging on the development of banana Prata (AAB) and prevention of chilling injury in the field

2019 ◽  
pp. 895-902
Author(s):  
Juliana Domingues Lima ◽  
Danilo Eduardo Rozane ◽  
Eduardo Nardini Gomes ◽  
Silvia Helena Modenese Gorla da Silva ◽  
Wilson da Silva Moraes ◽  
...  
Keyword(s):  
Low Temperatures ◽  
Chilling Injury ◽  
Woven Fabric ◽  
Fruit Maturation ◽  
Musa Spp ◽  
Kraft Paper ◽  
Randomized Design ◽  
Hue Angle ◽  
Completely Randomized Design ◽  
Autumn And Winter

Banana is extremely sensitive to chilling injury (CI). It shows symptoms of peel browning at approximately 12°C and severe symptoms at 6°C. The purpose of this study was to investigate the influence of different bagging materials on development of banana bunch (Musa spp. AAB cv. Prata) and preventing CI in field. The study was carried in Jacupiranga, São Paulo, Brazil, in a completely randomized design in 2 × 9 factorial, in which treatments were two years of formation of bunch and nine bagging materials, with eight replicates. Bagging was performed in the autumn and winter to ensure the occurrence of CI in the field, and the evaluations after harvesting and fruit maturation. The bagging materials consisted of blue transparent polyethylene, white non-woven fabric, white opaque polyethylene, bubble wrap, white laminated non-woven fabric, double paper, blue transparent polyethylene plus kraft paper, blue transparent polyethylene plus white non-woven fabric and non-bagged. In 2013, the bunches of were exposed to 182.02 h of temperatures lower than 12C and 5.25 h of temperatures lower than 5C, while in 2014, only 70.76 h of temperatures lower than 12C was provided. Bunches formed in 2013 had longer exposure periods between flowering and harvest due to the low temperatures, but exhibited higher mass than those formed in 2014. The CI index was only 1.38 in 2013 and 1.00 in 2014 (p<0.05). On the colder days of 2013 and 2014, bagging raised peel temperature 1.91 and 3.17°C, respectively. The bagging material influenced yield, the accumulation of nutrients in fruits and the hue angle of peel. Double paper promoted fruits with more yellow peel.

scholarly journals Chilling Prevention on Banana ‘Nanica’ in the Field with Bagging

2018 ◽  
Vol 10 (3) ◽  
pp. 122
Author(s):  
Juliana Domingues Lima ◽  
Danilo Eduardo Rozane ◽  
Eduardo Nardini Gomes ◽  
Silvia Helena Modenese Gorla da Silva ◽  
Wilson Da Silva Moraes ◽  
...  
Keyword(s):  
Low Temperature ◽  
Chilling Injury ◽  
Sao Paulo ◽  
Woven Fabric ◽  
São Paulo ◽  
Green Fruit ◽  
Kraft Paper ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
And Control

Low temperature in the field causes chilling injury (CI) in banana and peel browning. The aim of this paper was to investigate the influence of different bagging materials and combinations on bunch development of banana (Musa AAA cv. Nanica) and the occurrence of CI. The study was carried in Jacupiranga, São Paulo, Brazil, in a completely randomized design in 2 × 9 factorial, two years of formation (2013 and 2014) and nine bagging materials, with eight replicates. Materials consisted in blue transparent polyethylene, white non-woven fabric, white opaque polyethylene, bubble wrap, white laminated non-woven fabric, double paper, blue transparent polyethylene plus kraft paper, blue transparent polyethylene plus white non-woven fabric and control (non-bagged). Fruits formed in both years showed low L* and C* values related to the CI index. On the coldest days of 2013 and 2014, bagging raised the temperature by only 1.91 and 3.17 °C, respectively. Depending on the year of bunch formation, the bagging materials influenced the period between flowering and harvest, but not the bunch mass. In the green fruit, the content of chlorophylls was lower in double paper, while L* was higher, but there were no differences in the content of phenols for the different materials. In mature fruits, CI index, L* and a* were not affected by the bagging materials, unlike coordinates b*, h° and C*, which were lower for double paper, with no difference between other materials and non-bagged fruits. Bagging materials did not prevent CI and did not reduce the peel browning intensity.

The Utilization of Red Dragon Fruit Peel Extract (Hylocereus costaricencis) As A Natural Colorant of Dried Noodle

2020 ◽  
Vol 2 (1) ◽  
Author(s):  
Silaturahmi Silaturahmi ◽  
Zaidiyah Zaidiyah ◽  
Tengku Mia Rahmiati
Keyword(s):  
Product Diversification ◽  
Fruit Peel ◽  
Physical Quality ◽  
Natural Colorant ◽  
Randomized Design ◽  
Solid Loss ◽  
Dragon Fruit ◽  
Completely Randomized Design ◽  
Peel Extract

The use of colorants in the dried noodle manufactures is an effort of product diversification. Besides of being used as a natural coloring agent, this peel extract is also used to improve nutritional value of the expected product. The purpose of this study was to determine the effect of red dragon fruit peel extract on the physical quality of dried noodle.  The study was conducted by using Completely Randomized Design (CRD) method with one factor, namely concentration of red dragon fruit peel extract (N1 = 10 ml, N2 = 15 ml, N3 = 20 ml, N4 = 25 ml, N5 = 30 ml).  The observations of its physical quality consisted of water absorption, solid loss during cooking, and organoleptic tests (aroma and color).  The best quality of dried noodle was obtained by using 30 ml red dragon fruit peel extract (N5) with physical properties, namely DSA levels of 351.92%, solid loss during cooking 4.78%, aroma 3.79 (like) and color 3.89 (like).

scholarly journals PEMANFAATAN LIMBAH KULIT BUAH PISANG KEPOK (Musa paradisiaca) SEBAGAI BIOSORBEN ZAT WARNA RHODAMIN B

KOVALEN ◽  
2019 ◽  
Vol 5 (3) ◽  
pp. 308-314
Author(s):  
Musafira Musafira ◽  
Nurfitrah M Adam ◽  
Dwi Juli Puspitasari
Keyword(s):  
Adsorption Capacity ◽  
Rhodamine B ◽  
Contact Time ◽  
Banana Peel ◽  
Musa Paradisiaca ◽  
Randomized Design ◽  
Rhodamine B Dye ◽  
Completely Randomized Design ◽  
Maximum Contact ◽  
Rhodamin B

The investigation about the utilization of Banana peel (Musa paradisiaca) as biosorbent Rhodamine B dye has been done The purpose of this study was to determine the maximum contact time and to determine the adsorption capacity of kepok banana peel. Completely randomized design (CRD) was used in this research with two variables (the contact time and Rhodamine B concentration. Both variables were done in five levels i.e 10, 30, 60, 90, and 120 min and 2, 4, 6, 8 and 10 ppm respectively. The result showed that the maximum concentration of banana peel in adsorbing Rhodamine B was 6 ppm with 120 of contact time, and Rhodamine B adsorption capacity was  4.55mg/g. Keywords: Banana peel, Rhodamine B, biosorbent

scholarly journals Grey Oyster Mushroom Biofarm for Small-Scale Entrepreneurship

2019 ◽  
Vol 2019 ◽  
pp. 1-6
Author(s):  
Desta Berhe Sbhatu ◽  
Haftom Baraki Abraha ◽  
Hiluf Tekle Fisseha
Keyword(s):  
Wheat Bran ◽  
Oyster Mushroom ◽  
Small Scale ◽  
Optimum Conditions ◽  
Home Based ◽  
Randomized Design ◽  
Polyethylene Bags ◽  
Completely Randomized Design ◽  
Aseptic Conditions ◽  
Growing Mass

This paper reports the productivity of a small-scale pilot biofarm of grey oyster mushroom (Pleurotus sajor-caju (Fr.) Sing.). The pilot was tested in Mekelle city (Ethiopia) in a brick-walled dark room. Growing structures were constructed by erecting three wood poles and fixing them with three wooden side bars at multiple locations to make a prism-shaped rack with multiple triangular open shelves, each capable of carrying one bag of spawned substrate. Mushroom substrates were prepared from maize stalk and wheat bran supplement. Pasteurized chopped maize stalk and wheat bran were mixed at the ratio of 10:0, 9:1, 8:2, and 7:3—yielding four treatments. Five kilograms of substrate was taken from each treatment and was mixed with one kilogram of gypsum to produce a growing mass. Each mass was spawned with 200 g of inoculum under aseptic conditions and put in polyethylene bags. The treatments were replicated thrice and the bags were put on the growth racks in completely randomized design. The growing room was maintained at optimum conditions. Maize stalk substrates supplemented with 10% and 20% of wheat bran have resulted in statistically comparable productivities but statistically significantly higher than those grown on nonsupplemented and highly supplemented maize stalk substrates (p ≤ 0.05). The ingenuity of the design and the convenience of the construction of the racks, the availability of the substrates, and the simplicity of the management and maintenance of the biofarm rendered the piloted design suitable for home-based and small- and medium-scale mushroom biofarm entrepreneurship.

scholarly journals Priming Methods: Alternative Strategy to Improve Seed and Seedling Performance of Soursop (Annona muricata)

2019 ◽  
pp. 1-7
Author(s):  
D. J. A. Najorda ◽  
R. J. G. Rosales
Keyword(s):  
Germination Rate ◽  
Seed Priming ◽  
Seed Vigor ◽  
Seedling Performance ◽  
Randomized Design ◽  
Breaking Dormancy ◽  
Polyethylene Bags ◽  
Hormonal Priming ◽  
Completely Randomized Design ◽  
Experimental Treatments

The evaluation of seed priming methods on the seed and seedling performance of soursop was conducted January 9 to April 3, 2019 in San Nicolas, Ilocos Norte, Philippines.  The study was conducted to investigate the effect of seed priming methods  capable of breaking dormancy; improve germination rate; determine the seed vigor of soursop; and identify the best seed priming method that provide better seedling performance. The experimental  treatments (unprimed and three priming methods, hydropriming, halopriming and hormonal priming) were laid out in Completely Randomized Design with three replications. A     total of 20 polyethylene bags were used per treatment per replication with one seed sown in every bag. Alternative way to improve seed and seedling performance is the use of these seed priming methods. The seed and seedling performance of soursop were significantly affected by priming methods. Primed seeds had higher percentage germination rate (PGR) than unprimed seeds. But numerically, the highest PGR was hydropriming. Hormonal priming produced significantly taller seedlings at 10 and 40 days after emergence (DAE) than unprimed seeds and more leaves per seedling at 30 to 50 DAE. Hormonal, hydropriming and halopriming produced significantly higher fresh weight of seedlings than unprimed seeds.

scholarly journals PENGARUH RASIO PELARUT TERHADAP EKSTRAKSI DARI KULIT BUAH NAGA MERAH (Hylocereus polyrhizus)

KOVALEN ◽  
2019 ◽  
Vol 5 (3) ◽  
pp. 280-289
Author(s):  
Amalia Noviyanty ◽  
Chitra Anggriani Salingkat ◽  
Syamsiar Syamsiar
Keyword(s):  
Solvent Ratio ◽  
Fruit Peel ◽  
Extract Yield ◽  
Randomized Design ◽  
Fruit Skin ◽  
Dragon Fruit ◽  
Ic50 Value ◽  
Ic50 Values ◽  
Completely Randomized Design ◽  
Peel Extract

This study aims to determine the effect of the ratio of solvents to extract yield, phenolics total and IC50 values ​​of red dragon fruit peel and also get the optimal solvent ratio to obtain extract yield, phenolics total and the highest or best IC50 values ​​of red dragon fruit peel extracts. The solvent ratio used there are 6 levels of the ratio: 2:1; 3:1; 4:1; 5:1; 6:1 and 7:1 (v/w). The data obtained were analyzed using a Completely Randomized Design that was applied to observations of extract yield, phenolics total and IC50 values, if the treatment had a very significant or significant effect followed by continued Tukey HSD test at 1% or 5% level. The results showed that the solvent ratio very significantly affected the extract yield, phenolics total and IC50 value of red dragon fruit peel extract.  The solvent ratio of 4:1 (v/w) produced extract yield, phenolics total and IC50 values the highest or best i.e  26.22%, 71.56 ppm, and 124.62 ppm. Keywords : IC50, the red dragon fruit skin, solvent ratio, phenolics total

scholarly journals Bioetanol dari Kulit Pisang (Musa paradisiaca L.) dengan Sakarifikasi dan Fermentasi Serentak

2019 ◽  
Vol 6 (1) ◽  
pp. 106
Author(s):  
I Ketut Muksin ◽  
Ni Luh Arpiwi
Keyword(s):  
Sugar Content ◽  
Pairwise Comparison ◽  
Reducing Sugar ◽  
Banana Peel ◽  
Anova Analysis ◽  
Citrate Buffer ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
The Difference ◽  
Simultaneous Saccharification

Bioethanol is one of the energy alternatives which environmentally friendly and sustainable. This research employed Completely Randomized Design with Factorial. There were two treatments, namely without pretreatment and with pretreatment and these were factorized with three levels of urea, namely 0, 1 and 2% with three replications. Finely dry ground banana peel samples were pretreated with NaOH 6% w/v. Simultaneous saccharification and fermentation was performed in 60 mL fermenter.  Sample (4% w/v) was placed in a fermenter and the following ingredients were added: 0.06 g KH2PO4, 0.06 g MgSO4 and citrate buffer with pH 5. Fermenter was enclosed and autoclaved at 121oC for 15 minutes and then cooled down at room temperature. Enzyme cellulose (6% w/v) and inoculum of Saccharomyces cerevisiae (10% v/v) were added into the fermenter. The mixture was incubated at 30oC for 9 days, and every day 3rd, 5th, 7th, and 9th was measured for reducing sugar content, pH and bioethanol content. Bioethanol content of the distillate was measured using picnometer.  Data was analyzed using ANOVA (Analysis of Variance) with Minitab 17 software. If there was significant (P<0.05) analysis continued with Tukey Pairwise comparison to find the difference among treatments. Results showed that treatment (without pretreatment and with pretreatment of NaOH 6% b/v) combined with levels of urea gave significant effect on reducing sugar and bioethanol content in all observations. Combination of without pretreatment and urea level at 1% and 2% resulted in the highest bioethanol content of 4,91% v/v.Bioethanol is one of the energy alternatives which environmentally friendly and sustainable. This research employed Completely Randomized Design with Factorial. There were two treatments, namely without pretreatment and with pretreatment and these were factorized with three levels of urea, namely 0, 1 and 2% with three replications. Finely dry ground banana peel samples were pretreated with NaOH 6% w/v. Simultaneous saccharification and fermentation was performed in 60 mL fermenter.  Sample (4% w/v) was placed in a fermenter and the following ingredients were added: 0.06 g KH2PO4, 0.06 g MgSO4 and citrate buffer with pH 5. Fermenter was enclosed and autoclaved at 121oC for 15 minutes and then cooled down at room temperature. Enzyme cellulose (6% w/v) and inoculum of Saccharomyces cerevisiae (10% v/v) were added into the fermenter. The mixture was incubated at 30oC for 9 days, and every day 3rd, 5th, 7th, and 9th was measured for reducing sugar content, pH and bioethanol content. Bioethanol content of the distillate was measured using picnometer.  Data was analyzed using ANOVA (Analysis of Variance) with Minitab 17 software. If there was significant (P<0.05) analysis continued with Tukey Pairwise comparison to find the difference among treatments. Results showed that treatment (without pretreatment and with pretreatment of NaOH 6% b/v) combined with levels of urea gave significant effect on reducing sugar and bioethanol content in all observations. Combination of without pretreatment and urea level at 1% and 2% resulted in the highest bioethanol content of 4,91% v/v.

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.

scholarly journals Effect of maturity stages on shelf life of papaya (Carica papaya L.)

2018 ◽  
Author(s):  
R.V. Patil ◽  
V.R. Patil ◽  
C.V. Pujari
Keyword(s):  
Shelf Life ◽  
Room Temperature ◽  
Carica Papaya ◽  
Calcium Lactate ◽  
Fruit Firmness ◽  
College Of Agriculture ◽  
Maturity Stages ◽  
Randomized Design ◽  
Polyethylene Bags ◽  
Completely Randomized Design

An experiment using cv. Taiwan was 786 laid out in factorial completely randomized design with thirty treatments and three replications was, carried out at Laboratory of Horticulture Section, College of Agriculture, Dhule (M.S.) during 2017. The experiment comprised of three factors viz. two maturity stages (25% mature and 50% mature), dipping them in aqueous solutions of spermine (1.0 mM and 2.0 mM) and calcium lactate (1% and 2%) for 5 minutes and drying for 30 minutes at room temperature, three packaging materials (newspaper, shrink film and polyethylene bags) were used. Results indicated a significant impact of interaction among maturity stages, spermine and calcium lactate and packaging material on all parameters included in the study. When considered interaction, twenty five percent mature fruits dipped in (2.0 mM) spermine with shrink packaging had the minimum physiological loss in weight. This treatment also recorded the maximum peel to pulp ratio, fruit firmness. The maximum shelf life of 16 days without sacrificing organoleptic quality by manipulating the time of harvesting, packaging and application of spermine.

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