PENGARUH FORMULASI DAN LAMA PENYIMPANAN PADA VIABILITAS, BIOAKTIVITAS DAN PERSISTENSI CENDAWAN METARHIZIUM ANISOPLIAE TERHADAP CROCIDOLOMIA PAVONANA FABRICIUS

Effects of formulations and storage length on the viability, bioactivity and persistence of Metarhizium anisopliae against Crocidolomia pavonana Fabricius. Crocidolomia pavonana Fabricius (Lepidoptera: Pyralidae) is important pest on vegetables form Brassicaceae family, that required to be control. Metarhizium anisopliae entomopathogenic fungus is one potensial of the biological agent that can be used to control C. pavonana. This study aimed to investigated the effect of storage duration on viability, bioactivity and persistence of M. anisopliae after formulated to control C. pavonana. Laboratory experiment was arranged in completely randomized design with the treatment was storage duration that included 2,4,6,8 and 10 weeks that replicated three trials. The variabels to be measured were viability and bioactivity at concentrations106, 107, and108. Field experiment used T Student test with treatment was duration of M. anisopliae formulation survive and its persistence on C. pavonana. Laboratory experiment results showed that the best storage duration of formulation on Metarhizium viability was pellet frmulation at 4th week 4 after storage. While the best bioactivity was pellet formulation with concentration 107 at 10 weeks after storage. Field experiment results showed that M. anisopliae formulation could be survived and its persistence to control pests C. pavonana until 4th day after application, either pellet or powder formulation.

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Effect of maturity and storage duration on plantain (Plantago lanceolata) silage quality

E3S Web of Conferences ◽

10.1051/e3sconf/202130601039 ◽

2021 ◽

Vol 306 ◽

pp. 01039

Author(s):

Nur Rizqi Bariroh ◽

Racheal Bryant ◽

Alistair Black

Keyword(s):

Nutritive Value ◽

Plantago Lanceolata ◽

N Leaching ◽

Harvest Management ◽

Storage Duration ◽

Randomized Design ◽

Leaf Appearance ◽

And Storage ◽

Early Harvest

Plantain (Plantago lanceolata) is known as a plant which is able to mitigate N leaching to the soil. Plantain also has high in nutrition and palatable. Unfortunately, nutrition content of plantain if it is conserved as silage is none. To address this question, the effect of regrowth stage and storage duration on ensiling properties of plantain were compared using replicated mini-silos (500 g FW). A factorial completely randomized design with three levels of regrowth stage (4-leaf, 5-leaf and 6-leaf appearance) and 4 levels of storage durations (80, 120, 150, 180 days) and five silo replicates was used. In this study 6-leaf had more fibre and less sugars. Ensiling properties was affected by pre and post-harvest management (P<0.001). Late harvest (6L) had higher pH and lactic acid than early harvest (4L or 5L). The nutritive value of plantain silage was better at early harvest than that of at late harvest (P<0.05). It can be concluded that ensiling plantain at earlier regrowth stage of improved the quality of plantain silage. This study suggests that silage made from the early regrowth stage can be stored until 120 days to produce good quality of silage.

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Antimicrobial Activity of Kluwek Seed Extract as Natural Preservatives of Tuna Fish Ball

Jurnal Pengolahan Hasil Perikanan Indonesia ◽

10.17844/jphpi.v20i3.19815 ◽

2017 ◽

Vol 20 (3) ◽

pp. 592 ◽

Cited By ~ 1

Author(s):

Christine Fransin Mamuaja ◽

Frans Lumoindong

Keyword(s):

Room Temperature ◽

Sensory Quality ◽

Microbial Growth ◽

Microbiological Quality ◽

Storage Duration ◽

Tuna Fish ◽

Randomized Design ◽

Completely Randomized Design ◽

Natural Preservatives ◽

And Storage

Kluwek seeds contain antimicrobial compounds that can be categorized as preservative agents. The main objective of this study was to evaluate the effect of the addition of polar extract of kluwek seeds against microbiological quality and sensory quality and shelf life of tuna fish balls. This study used a factorial completely randomized design with various extract concentrations and storage duration treatments, each of which conducted in three replications. The variables measured were total microbial and organoleptic acceptance. In this study, the fishballs were immersed in 2%, 4%, 6% and 8% b/v extract for 60 minutes, then stored for three days at room temperature (28-30ºC). The results showed that the the highest inhibitory activity against microbial growth was exhibited by meatballs immersed in 8% concentration, in which total microbial load up to the third day storage was 1,32 x 102 CFU/g which was still under INS quality for fish balls of 1 x 107. Fishballs from 0 day storage was more accepted by panelists compared to fishballs from 1, 2, and 3 days storage in terms of organoleptic acceptability and fishballs were still accepted organoleptically only until one day storage, while fishballs stored for 2 and 3 days have deteriorated based on visual observation of the color, odor, taste and texture.

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PENGARUH SUHU DAN LAMA PENYIMPANAN TERHADAP KANDUNGAN VITAMIN A DAN VITAMIN C BUAH GANDARIA (Bouea macrophylla Griff) SERTA IMPLIKASINYA PADA PEMBELAJARAN BIOLOGI

Biopendix: Jurnal Biologi, Pendidikan dan Terapan ◽

10.30598/biopendixvol3issue1page9-17 ◽

2016 ◽

Vol 3 (1) ◽

pp. 9-17

Author(s):

Agnes A Patty ◽

Pamela Papilaya ◽

Prelly Tuapattinaya

Keyword(s):

Vitamin A ◽

Vitamin C ◽

Room Temperature ◽

Storage Time ◽

Cold Temperature ◽

Storage Duration ◽

Influence Of Temperature ◽

Randomized Design ◽

Completely Randomized Design ◽

And Storage

Background: The purpose of this study was to determine whether there is influence of temperature and storage time to vitamin A and vitamin C content in gandaria. Method: This study was an experimental study using Completely Randomized Design (RAL), with a combination of cold and room temperature treatments and storage duration (1, 4, 7, and 10 days). Each treatment was repeated three times. The parameters observed were vitamin A and vitamin C content of gandaria. Analysis of vitamin A and C content using UV-Vis Spectrophotometric method. The data obtained were analyzed with ANOVA and continued with Duncan Test. Results: The results showed that temperature and storage time had an effect on vitamin A and vitamin C content of gandaria. The highest decrease in vitamin A content was found in storage at room temperature for 10 days that was 21.69%, while in cold temperature only 15.36%. The content of vitamin C in gandaria stored at room temperature for 10 days decreased 35.05%, while in cold temperature only 21.03%. Conclusion: The longer the storage and the high temperature, the levels of vitamin A and vitamin C decreases.

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STABILITAS ANTOSIANIN DAN AKTIVITAS ANTIOKSIDAN TEPUNG BERAS HITAM BERDASARKAN JENIS KEMASAN DAN LAMA PENYIMPANAN

Jurnal Pangan dan Gizi ◽

10.26714/jpg.9.2.2019.27-40 ◽

2019 ◽

Vol 9 (2) ◽

pp. 27

Author(s):

Nur Latifa ◽

Nurhidajah Nurhidajah ◽

Muh Yusuf

Keyword(s):

Antioxidant Activity ◽

Moisture Content ◽

Shelf Life ◽

Rice Flour ◽

Anthocyanin Content ◽

Black Rice ◽

Storage Duration ◽

Randomized Design ◽

Factor Type ◽

And Storage

Black rice flour during storage has the disadvantage of reducing the antioxidant content and antioxidants present in black rice flour due to improper packaging for storage so that the pH increases, the color will disappear so that the anthocyanin content will also decrease during storage. This study aims to determine the influence of packaging type and storage time to levels of anthocyanins, antioxidant activity, moisture content, and color of black rice flour. This research uses a factorial completely randomized design consisting of 2 factors: first factor type of packaging (PP and Alufo) with each thickness of 0.5 mm and second factor storage duration (0 days, 14 days, 28 days, 42 days, and 56 days) in room temperature. The results of statistical test showed that the type of packaging and storage duration influenced the anthocyanin content, antioxidant activity, moisture content, and color. Antosianin content of black rice flour at the end of shelf life on PP packaging of 5.39 ppm sample and Alufo 14.14 ppm sample. Antioxidant activity at end of shelf life in packing of PP equal to 18,6% and Alufo 24,48%. Water content at end of shelf life on packing PP 2,34% and Alufo 2,65%. The color is at the end of shelf life on the packaging of PP 8,351 and Alufo 7,568.

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Ripening quality of banana cv. Amritasagor through application of different ripening agents

Archives of Agriculture and Environmental Science ◽

10.26832/24566632.2021.060105 ◽

2021 ◽

Vol 6 (1) ◽

pp. 35-41

Author(s):

Tamanna Yasmin ◽

M. Ashraful Islam ◽

Quazi Forhad Quadir ◽

Daryl C. Joyce ◽

Bhesh Bhandari

Keyword(s):

Quality Parameters ◽

Soluble Solids ◽

Storage Duration ◽

Randomized Design ◽

Peel Color ◽

Yellow Color ◽

Two Factors ◽

Postharvest Loss ◽

And Storage

Desirable ripened quality banana fruits are important for the consumer acceptability. Banana cv. Amritasagar was treated with different ripening agents like control (R1), RipestuffTM @ 42 mg/10 mL water (R2), RipestuffTM @ 84 mg/10 mL water (R3), Ethephone @ 200 ppm (R4) and Ethephone @ 400 ppm (R5); and storage durations were 24 h (H1), 48 h (H2), 72 h (H3), and 96 h (H4). The two factors experiment was conducted with complete randomized design with three replications. Fruits were placed in container (RFL). With the progress of storage duration quality parameters like weight loss (%), peel color, pulp to peel ratio, softness, total soluble solids (TSS), and pH were recorded. Fruits treated with R3 and R5 produced uniform yellow color and the highest softness at 96 h. Whereas banana fruits treated with R2 developed peel colour and softness a bit slower compared to other treatments; and untreated fruits (control) were hard, poor in color and quality, and were not suitable for consumption at 96 h. The highest TSS (%) were found at 72 h treated with R5 and at 96 h with R5 including R3, and R4 showed the mostly similar TSS (%). Thus, RipestuffTM @ 84 mg/10 mL water (R3) and ethephon @ 400 ppm (R5) can be used maintaining quality and ripening banana for better price of banana growers and traders through avail it at earlier marketing and reduced postharvest loss.

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Effects of Temperature and Storage Duration on Antioxidant Status in Coriandrum Sativum Linn

International Journal of Life-Sciences Scientific Research ◽

10.21276/ijlssr.2017.3.3.15 ◽

2017 ◽

Vol 3 (3) ◽

Cited By ~ 1

Author(s):

RiaWilliam D’Souza ◽

Vijaya Lobo

Keyword(s):

Antioxidant Status ◽

Coriandrum Sativum ◽

Storage Duration ◽

Effects Of Temperature ◽

And Storage

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Calla lily inflorescences postharvest: pulsing with different sucrose concentrations and storage conditions

Ciência e Agrotecnologia ◽

10.1590/s1413-70542011000400003 ◽

2011 ◽

Vol 35 (4) ◽

pp. 657-663 ◽

Cited By ~ 2

Author(s):

Elka Fabiana Aparecida Almeida ◽

Patrícia Duarte de Oliveira Paiva ◽

Luiz Carlos de Oliveira Lima ◽

Franklin Cordeiro Silva ◽

Juliana Fonseca ◽

...

Keyword(s):

Sucrose Concentration ◽

Storage Conditions ◽

Prior Treatment ◽

Dry Storage ◽

Calla Lily ◽

Randomized Design ◽

Completely Randomized Design ◽

Pre Treatment ◽

Cold Chamber ◽

And Storage

Calla lily is an appreciated specie used for flower arrangements. In spite of its commercial importance, there is little information on calla lily postharvest conservation. Thus, this study aimed to determine the best sucrose concentration for pulsing and cold storage conditions to extend calla lily postharvest durability. Flower stalks were submitted to a pulsing pre-treatment using 2, 4, 8, 12 and 16% sucrose in the solution, for one hour, plus a treatment with direct storage in cold chamber (4ºC), without a prior-treatment. Dry storage or storage in solution with the commercial product Flower® was also tested. A completely randomized design was used with four replicates and three inflorescences per plot. Spathe length and width were daily measured from which the opening and wilting processes were analyzed. It was observed that pulsing with sucrose was efficient in extending calla lily inflorescences opening process and durability. Dry storage for short periods (less than six days) can also be used, but a prior-treatment with 12% sucrose pulsing for one hour or with a water supply for the same period was required. For storage in solution, a pulsing with 5% or 7.5% sucrose was recommended.

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Effects of 1-MCP on External Postharvest Qualities and Shelf Life of ‘Maha Chanok’ Mango Fruit

Journal of Agricultural Science ◽

10.5539/jas.v8n1p68 ◽

2015 ◽

Vol 8 (1) ◽

pp. 68

Author(s):

B. Chutichudet ◽

Prasit Chutichudet ◽

Usana Trainoak

Keyword(s):

Chlorophyll Content ◽

Fruit Weight ◽

Storage Life ◽

Fruit Firmness ◽

Mango Fruit ◽

Chlorophyll Contents ◽

Randomized Design ◽

Fruit Decay ◽

Completely Randomized Design ◽

And Storage

‘Maha Chanok’ mango is an economic fruit crop widely cultivated commercially throughout Thailand. By nature, mango fruit has a rather limited storage life after harvest. 1-methylcyclopropene (1-MCP) has been accepted as a commercial substance to improve several fruit qualities. The objective of this research was to study the effects of 1-MCP on the external postharvest qualities and storage life on the ‘Maha Chanok’ mango fruit. The experiment was laid out in a Completely Randomized Design with three replicates, ten fruits per replicate. Mango fruit was fumigated with 1-MCP at three concentrations (1000, 1250, or 1500 nl l-1) and three fumigation periods (12, 18, or 24 h), compared with the control fruit. After treating, all treatments were stored under ambient temperature (27 °C, 80%R.H.). The following determinations were made every two days for assessment of fruit weight loss, firmness, chlorophyll content, decay incidence, and storage life. The results showed that fruit treated with 1500 nl l-1 1-MCP for 24 h had the maximal fruit firmness. For chlorophyll content, the results showed that fruit-treated with 1500 nl l-1 1-MCP for 12 h could effectively retain the highest chlorophyll contents. Furthermore, both the lowest fruit decay and the longest storage life of 12 days were achieved from the fruit treated with 1000 nl l-1 1-MCP for 12 h.

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