PENGARUH JENIS DAN LAMA PERENDAMAN BAHAN STERILAN TERHADAP EKSPLAN ANTER GAMBIR (Uncaria gambir (Hunter) Roxb.)

Jurnal BiBieT ◽  
2017 ◽  
Vol 2 (2) ◽  
pp. 44
Author(s):  
Elara Resigia
Keyword(s):  
Ascorbic Acid ◽  
Running Water ◽  
Randomized Design ◽  
Completely Randomized Design

<p>Penelitian ini bertujuan untuk mendapatkan kombinasi jenis sterilan dan lama perendaman dari bahan sterilan tersebut. Rancangan yang digunakan pada penelitian ini adalah Rancangan Acak Lengkap. Data yang diperoleh dianalisis secara deskriptif Hasil penelitian menunjukkan sterilisasi bunga gambir terbaik adalah bunga gambir yang dijadikan sebagai eksplan disemprot dengan fungisida dan bakterisida pada sore hari dan diisolasi sebelum bunga diambil pada besok pagi, bunga yang diambil di lapangan, kemudian dibilas dengan air mengalir dan direndam dengan bayclin 10 % selama 1 menit serta dibilas dengan aquades steril sebanyak tiga kali, terakhir bunga direndam dengan asam askorbit 0,02 % selama 5 menit.</p><p><em>This study aims to obtain a combination of sterilan and immersion of the sterilan. The design used in this study is Completely Randomized Design. The data obtained were analyzed descriptively. The results showed that the best gambir flower sterilization was used as explant spray with fungicide and bactericide in the afternoon and isolated before the flowers were taken tomorrow morning, the flower taken in the field, then rinsed with running water and soaked With 10% bayclin for 1 minute and rinsed with sterile aquades three times, the last flower was soaked with 0.02% ascorbic acid for 5 minutes.</em></p><p> </p>

scholarly journals BIOACTIVE COMPOUNDS DURING THE MATURATION OF FOUR FRUITS NATIVE TO THE RESTINGA FOREST OF CEARA

2017 ◽  
Vol 39 (5) ◽  
Author(s):  
NIGÉRIA PEREIRA GONÇALVES ◽  
ELISEU MARLÔNIO PEREIRA DE LUCENA ◽  
ORIEL HERRERA BONILLA ◽  
MÁRCIA RÉGIA SOUZA DA SILVEIRA ◽  
FRANCISCA JÉSSICA COSTA TAVARES
Keyword(s):  
Ascorbic Acid ◽  
Bioactive Compounds ◽  
Botanical Garden ◽  
Total Chlorophyll ◽  
Total Carotenoids ◽  
Plant Ecophysiology ◽  
Randomized Design ◽  
Total Anthocyanins ◽  
Maturation Stages ◽  
Completely Randomized Design

ABSTRACT Fruits provide not only essential nutrients for food, but also bioactive compounds that promote health benefits and help reducing the risk of developing non-communicable chronic diseases. In this sense, this work aimed at quantifying bioactive compounds during the maturation of four fruits native to the Restinga forest of Ceara. Myrtle fruits (Eugenia punicifolia (Kunth) DC.) were collected at the Botanical State Park of Ceara, Caucaia-CE, and guajiru (Chrisobalanus icaco L.), manipuça (Mouriri cearensis Huber) and murici-pitanga fruits (Byrsonima gardneriana A. Juss.) at the Botanical Garden of São Gonçalo, São Gonçalo do Amarante-CE. Fruits were collected at different stages (E) and transported to the Laboratory of Plant Ecophysiology, being characterized into five or six maturation stages according to the bark color, then processed and frozen for the following physicochemical and chemical evaluations: ascorbic acid, total chlorophyll, total carotenoids, total anthocyanins and yellow flavonoids. A completely randomized design was used, with five or six treatments, depending on the maturation stages of fruits and four replicates. Murici-pitanga had higher contents of ascorbic acid (ascorbic acid 646.23 mg/100 g E5), total carotenoids (6.13 mg/100 g E5) and total anthocyanins (7.99 mg/100 g E2); and myrtle had higher contents of total chlorophyll (11.05 mg/100 g E1) and yellow flavonoid (69.11 mg/100 g E2). There are positive and significant correlations between chlorophyll and carotenoid (R= 0.99; P <0.01) for manipuça and between anthocyanin and yellow flavonoid (R= 0.97; P <0.05) for murici-pitanga fruits; however, the correlation is negative and significant between ascorbic acid and yellow flavonoids (R= -0.98; P <0.05) for myrtle fruits. It could be concluded that murici-pitanga and myrtle fruits had the highest contents of bioactive compounds with the highest levels, therefore both fruits can be recommended to be commercially exploited by the food, cosmetic and phytomedicine sectors.

scholarly journals Nutritional and sensory evaluation of wheat-maize cookies enriched with African walnut (Tetracarpidium conophorum) seed protein isolate

2020 ◽  
Vol 15 (1-2) ◽  
pp. 54-64
Author(s):  
Jonathan Oluwayemisi Foluke Awofadeju ◽  
Abiodun Adekunle Olapade
Keyword(s):  
Ascorbic Acid ◽  
Seed Protein ◽  
Protein Isolate ◽  
Sensory Attributes ◽  
Nutritional Composition ◽  
Overall Acceptability ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Acid Sample

The study examined the nutritional composition and sensory attributes of cookie. In this study, blends of commercial wheat (CWF), yellow maize flours (YMF) and African walnut protein isolate (AWPI) were optimized for cookie production. The cookies were studied in a completely randomized design and assessment of the proximate composition was conducted. The best cookie samples with high protein and fiber, low fat and highest rating in sensory attributes were selected for the determination of vitamins and mineral composition. The result revealed that the control cookie was highest in moisture, fat and carbohydrate but lower in protein, ash and fibre. Enriched cookie 36.69g CWF, 39.57g YMF, 23.74g AWPI and 42.86g CWF, 42.86g YMF, 14.29g AWPI were highest in protein and fibre, respectively while 55.56g CWF, 33.33g YMF, 11.11g AWPI was low in fat. Overall acceptability was highest in control cookie followed by enriched cookie 55.56g CWF, 33.33g YMF, 11.11g AWPI. The vitamin composition of the selected enriched samples show that sample 42.86g CWF, 42.86g YMF, 14.29g AWPI had the highest value of 2.53 mg/100 g in ascorbic acid; sample 55.56g CWF, 33.33g YMF, 11.11g AWPI scored the highest value of 0.14, 0.07 and 1.33 mg /100 g in thiamine, riboflavin and niacin respectively, while sample 36.69g CWF, 39.57g YMF, 23.74g AWPI scored highest in vitamin A (276.67 mg/100g). The cookie sample 36.69g CWF, 39.57g YMF, 23.74g AWPI shows the highest values of 130.00, 0.043, 9.77, 333.33 and 85.00 for calcium, manganese, iron, sodium and phosphorus, respectively. The study recommends the use of flour proportion in sample 55.56g CWF, 33.33g YMF, 11.11g AWPI as an improvement of the nutritional and sensory attributes of enriched cookie.

scholarly journals Postharvest mechanical damage affects fruit quality of 'Montenegrina' and 'Rainha' tangerines

2009 ◽  
Vol 44 (12) ◽  
pp. 1636-1640 ◽  
Author(s):  
Cândida Raquel Scherrer Montero ◽  
Lígia Loss Schwarz ◽  
Liege Cunha dos Santos ◽  
Cristiane Salete Andreazza ◽  
Carolina Pereira Kechinski ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Mechanical Damage ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Internal Quality ◽  
Color Changes ◽  
Randomized Design ◽  
Total Titratable Acidity ◽  
Completely Randomized Design

The objective of this work was to evaluate the visual and chemical quality of tangerines after mechanical damage by impacts. The tangerine cultivars Montenegrina and Rainha were submitted to different degrees of impact and evaluated for decay and oleocellosis, loss of fresh weight, total soluble solids, total titratable acidity and ascorbic acid degradation, as well as for epicarp color changes. Experiments with three replicates and experimental units of six fruit for each cultivar were done in a completely randomized design. Impact produced qualitative internal and minor external changes on tangerines. The main modifications produced by impact on the fruit were losses of citric acid and soluble solids, which increased the solid:acid ratio, and losses of ascorbic acid. 'Montenegrina' tangerines are more susceptible to internal quality damage than 'Rainha'.

scholarly journals Pengaruh Pelapisan Gel Lidah Buaya dengan Campuran Asam Askorbat dan Kalium Sorbat terhadap Susut Bobot, pH dan Organoleptik Buah Melon Potong Segar

2021 ◽  
Vol 9 (2) ◽  
pp. 159
Author(s):  
Ni Wayan Sulasmi ◽  
I Made Supartha Utama ◽  
I Gusti Ketut Arya Arthawan
Keyword(s):  
Weight Loss ◽  
Ascorbic Acid ◽  
Storage Temperature ◽  
Ph Value ◽  
Aloe Vera ◽  
Potassium Sorbate ◽  
Randomized Design ◽  
Aloe Vera Gel ◽  
Fresh Cut ◽  
Completely Randomized Design

ABSTRAK Buah melon yang telah mengalami pengolahan minimal memiliki sifat mudah rusak (perishable) dengan masa simpan yang relative singkat. Penelitian ini bertujuan untuk mengatahui pengaruh pelapisan gel lidah buaya dengan campuran asam askorbat dan kalium sorbat terhadap susut bobot, pH dan organoleptik buah melon potong segar atau proses minimal. Penelitian menggunakan Rancangan Acak Lengkap (RAL) terdiri dari dua faktor perlakuan yaitu konsentrasi asam askorbat (0%, 1.5% dan 3%) dan kalium sorbat (0%, 0.2% dan 0.4%). Percobaan ini diulang sebanyak tiga kali dengan suhu penyimpanan 5±2?C. Hasil penelitian menunjukkan asam askorbat dan kalium sorbat berpengaruh nyata terhadap nilai susut bobot, pH dan atribut organoleptik buah melon potong segar. Asam askorbat dan kalium sorbat mampu menghambat kehilangan bobot, mempertahankan nilai organoleptik dan menurunkan nilai pH sehingga aktivitas pertumbuhan jamur dan kapang terhambat pada buah potong tersebut. Gel lidah buaya dengan penambahan asam askorbat 3% dan kalium sorbat 0,2% merupakan perlakuan yang memberikan nilai atribut organoleptik terbaik selama penyimpanan. Kombinasi ini mampu mempertahankan nilai warna dan tekstur hingga hari ke 14 serta mempertahankan aroma hingga hari ke 10. ABSTRACT Melon fruit which is undergone a minimal process is easy to damage (perishable) with short shelf life.  This study aims to determine the effect of coating aloe vera gel with a mixture of ascorbic acid and potassium sorbate on weight loss, pH, and organoleptic of fresh-cut melons. This study using a completely randomized design (CRD consisted of two treatment factors, namely ascorbic acid (0%, 1.5%, and 3%) and potassium sorbate (0%, 0.2% and 0.4%)). The experiment was replicated three times with a storage temperature of 5 ± 2?C. The results showed that ascorbic acid and potassium sorbate significantly affected the weight loss, pH, and organoleptic values ??of fresh-cut melons. Ascorbic acid and potassium sorbate can inhibit weight loss, maintain organoleptic values ??, and reduce the pH value of fresh-cut melons so that the activity of fungal and mold growth is inhibited. Aloe vera gel with the addition of 3% ascorbic acid and 0.2% potassium sorbate was the treatment that gave the best organoleptic value during storage. This combination can maintain the value of color and texture up to day 14 and maintain aroma until day 10.

scholarly journals Physiological quality of osmoprimed eggplant seeds

2012 ◽  
Vol 36 (5) ◽  
pp. 526-532 ◽  
Author(s):  
Rodrigo de Góes Esperon Reis ◽  
Renato Mendes Guimarães ◽  
Antônio Rodrigues Vieira ◽  
Nayara Roberto Gonçalves ◽  
Valéria Hanny Costa
Keyword(s):  
Initial Moisture Content ◽  
Germination Percentage ◽  
Central Laboratory ◽  
Seed Vigour ◽  
Running Water ◽  
Randomized Design ◽  
Physiological Quality ◽  
Completely Randomized Design ◽  
Cold Chamber

Eggplant seeds germination can be slow and uneven, justifying the use of pre-germinative treatments to improve the performance of seed lots. One option of treatment is the controlled hydration of seeds by priming. In this way, this study aimed to evaluate the performance of eggplant seeds cv. Embu submitted to different methodologies of priming. The seeds used in the experiment were stored in cold chamber (15º C and 55% RH) in paper bags. The research was carried out at Central Laboratory of Seeds/UFLA. The seeds were submitted to the priming in aerated solutions varying the following factors: temperature (15º C and 25º C), time (24, 48 and 72 hours) and solution (water, PEG, KNO3 and PEG+KNO3). Seeds were washed in running water and dried at 30º C, until the return to the initial moisture content, around 10%. The variables analyzed were percentage of germination, percentage of emergence, speed index of emergence and electrical conductivity. The treatments were arranged in a completely randomized design, according to a factorial arrangement 2x3x4+1 (control - seeds without priming). The results showed that priming improves the vigour of eggplant seeds with no effect on viability; the priming in water or KNO3 is efficient to improve the seed vigour and priming in water or KNO3 may use temperature of 15º C or 25º C for 24, 48 or 72 hours.

scholarly journals Sodium hypochlorite for removal of the sarcotesta from newly extracted and stored papaya seeds

2016 ◽  
Vol 38 (4) ◽  
pp. 358-364
Author(s):  
Valquíria Aparecida Mendes de Jesus ◽  
Eduardo Fontes Araújo ◽  
Fábio Lúcio Santos ◽  
Luiz Antônio dos Santos Dias ◽  
Roberto Ferreira da Silva
Keyword(s):  
Sodium Hypochlorite ◽  
Sieve Method ◽  
Running Water ◽  
Randomized Design ◽  
Germination Process ◽  
Breaking Dormancy ◽  
Before And After ◽  
Negative Effect ◽  
Papaya Seeds ◽  
Completely Randomized Design

Abstract: The objective of this study was to evaluate the effect of sodium hypochlorite on removal of the sarcotesta and the germination process of newly harvested papaya seeds before and after storage for 44 days. Nine treatments were evaluated using a completely randomized design with six treatments in a split plot arrangement and three additional treatments (control), each treatment with eight replications. The plots consisted of methods for breaking dormancy: M1 - sieve method + drying to 7%, M2 - sieve method + drying to 7% + NaOCl, and M3 - NaOCl + drying to 7%. The split plots consisted of different storage periods (0 and 44 days). The three additional treatments consisted of A - NaOCl at 6% for 12 hours, B - sieve method, and C - intact seeds in running water for 24 hours. Germination and the first count of germination were evaluated. Results showed that sodium hypochlorite is effective in removal of the sarcotesta, but there is a negative effect on germination. Storage for 44 days also had a negative effect on germination. Removal of the sarcotesta by the sieve method followed by drying to 7% moisture content was effective in promoting germination of papaya seeds.

scholarly journals PHYSICAL AND CHEMICAL QUALITIES OF FROZEN BEEF WITHIN DIFFERENT THAWING METHOD

2018 ◽  
Vol 9 (1) ◽  
pp. 51
Author(s):  
C Diana ◽  
Elis Dihansih ◽  
Dede Kardaya
Keyword(s):  
Hot Water ◽  
Boiling Water ◽  
Running Water ◽  
Randomized Design ◽  
Similar Chemical ◽  
Refrigerator Temperature ◽  
Completely Randomized Design ◽  
The One ◽  
Physical And Chemical ◽  
Made In

Different thawing metods were applied to frozen beef in order for evaluating both the physical and chemical qualities.  The study used a completely randomized design with six treatments as follow:1) fresh beef  as  control, 2)  frozen  beef allowed  at  room temperature (27-300C)  until internaltemperature of beef reached 00C (became unfrozen), 3) Frozen beef thawed at refrigerator temperature, i.e. 8-100C, 4) Frozen beef thawed at running water which its temperature range within 25-280C, 5) Frozen beef thawed by boiling water (1000C), and 6) Frozen beef thawed by hot water (<1000C). Every treatment was made in three replicates. Results of the study repealed that frozen beef thawed by running water, hot water, or boiling water resulted in better physical qualities than the one thawed by refrigerator temperature (P<0.05). All thawing methods did not significantly affect on chemical qualities of the beef (P>0.05). Moreover, all frozen beef showed similar chemical qualities to the fresh beef.

scholarly journals DESCRIPTION OF LEUKOCYT OF SIAM PATIN FISH (Pangasius hypophthalmus) THAT FEED BY ADDITION OF HARUMANIS MANGO SEEDS (Mangifera indica L.)

2020 ◽  
Vol 2 (3) ◽  
pp. 235-246
Author(s):  
Mutiara Syaieba ◽  
Iesje Lukistyowati ◽  
Henni Syawal
Keyword(s):  
Ascorbic Acid ◽  
Mangifera Indica ◽  
Absolute Weight ◽  
Phytochemical Content ◽  
Seed Solution ◽  
Weight Growth ◽  
Randomized Design ◽  
Test Fish ◽  
Completely Randomized Design ◽  
Mango Seed

Harumanis mango seed (Mangifera indica L.) is a natural ingredient that can be used as an immunostimulant. The phytochemical content in harumanis mango seeds (M. indica L.) include tannins, flavonoids, saponins and ascorbic acid. This study aims to get the best dose of adding harumanis mango seed solution (M. indica L.) to the feed. The method used was an experimental method with a Completely Randomized Design (CRD) consisting of one factor with four treatment levels which included P0 without the addition of harumanis mango seed solution, P1 addition of harumanis mango seed solution at a dose of 1.6 mL/Kg of feed, P2 addition harumanis mango seed solution at a dose of 1.8 mL/Kg of feed and P3 addition of harumanis mango seed solution at a dose of 2 mL/Kg of feed. Test fish used were Siamese catfish (P. hypophthalmus) measuring 8-12 cm which were kept in cages for 60 days. The results showed that administration of harumanis mango seed solution to feed affected the image of leukocytes of Siamese catfish (P. hypophthalmus) (P < 0,05). The best dose is in the treatment of P3 (2 mL/Kg of feed) with an average total leukocytes 9.76 x 104 cells/mm3, leukocrit levels of 1.67%, lymphocytes 82.00%, neutrophils 7.67%, monocytes 10, 33%, phagocytic activity 31.67% and absolute weight growth of 37.70 g, and 95% survival.

scholarly journals The Effects of Planting Distances and Different Stages of Maturity on the Quality of Three Cultivars of Tomatoes (Lycopersicon esculentum Mill)

2013 ◽  
Vol 5 (3) ◽  
pp. 371-375 ◽  
Author(s):  
Atefeh TABASI ◽  
Hossein NEMATI ◽  
Mohammad AKBARI
Keyword(s):  
Ascorbic Acid ◽  
Lycopersicon Esculentum ◽  
Significant Influence ◽  
Soluble Solids ◽  
Row Spacing ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Qualitative Characteristics ◽  
Β Carotene

In this investigation the effects of cultivar, row spacing and different stages of maturity on qualitative characteristics of tomato (ascorbic acid, total soluble solids (TSS), β-carotene and lycopene) have been evaluated. Experiment was performed by factorial analysis with 3 replicates in completely randomized design (CRD). First treatment was three cultivars of tomato, second treatment was four planting distances and third treatment was different stages of maturity. The results showed that all treatments had significant influence on the levels of ascorbic acid, soluble solids, β-carotene and lycopene. Generally, wider spacing and deep red fruits had the highest quality. Therefore, choosing appropriate cultivars, special planting distances and suitable stage of maturity can increase fruit quality of tomato.

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.

Sign in / Sign up

Export Citation Format

Share Document