scholarly journals Pengaruh Konsentrasi Asap Cair Bambu Tabah (Gigantochloa nigrociliata Buse-Kurz) dan Lama Perendaman Terhadap Kesegaran Pisang Cavendish (Musa Acuminata)

2021 ◽  
Vol 9 (1) ◽  
pp. 45
Author(s):  
K Justikha Natalia Praja ◽  
Pande Ketut Diah Kencana ◽  
I Gusti Ketut Arya Arthawan
Keyword(s):  
Weight Loss ◽  
Storage Temperature ◽  
Storage Period ◽  
Soaking Time ◽  
Average Value ◽  
Liquid Smoke ◽  
Randomized Design ◽  
Two Factors ◽  
Four Levels ◽  
Natural Preservatives

ABSTRAK Buah pisang Cavendish merupakan salah satu produk hortikultura yang rentan mengalami kemunduran fisiologis dan sangat rentan terhadap kerusakan fisik setelah panen. Penggunaan berbagai konsentrasi asap cair bambu tabah dengan lama perendaman yang berbeda dapat digunakan sebagai pengawet alami. Buah pisang yang digunakan adalah pisang Cavendish yang berasal dari Kabupaten Buleleng, dalam satu sisir berisi paling sedikit10 buah dengan panjang rata-rata 18.89 cm dan berat rata-rata 125  gram (g). Tujuan penelitian ini adalah menemukan kombinasi perlakuan terbaik dari perlakuan konsentrasi asap cair dan lama perendaman untuk menjaga kesegaran dan masa simpan pada buah pisang Cavendish selama penyimpanan. Rancangan percobaan yang digunakan dalam penelitian ini adalah Rancangan Acak Lengkap (RAL) faktorial dengan dua faktor, yaitu faktor pertama adalah konsentrasi asap cair bambu tabah dan faktor kedua adalah lama perendaman. Faktor pertama terdiri dari empat taraf konsentrasi yaitu 1%, 3%, 5%, dan 7%. Faktor kedua terdiri dari tiga taraf lama perendaman yaitu 10 menit, 20 menit dan 30 menit dengan suhu penyimpanan menggunakan suhu ruang (28±2oC).  Parameter yang diamati dalam penelitian ini adalah laju respirasi, susut bobot, kekerasan, TPT, tingkat kerusakan, dan organoleptik. Hasil interaksi terbaik ditunjukkan pada perlakuan 7% konsentrasi asap cair bambu tabah dan perendaman 10 menit, dengan nilai rata-rata parameter laju respirasi 51.18 ml CO2/kg.jam, nilai rata-rata susut bobot dengan nilai 17.61%, nilai rata-rata kekerasan 3.82 kg, nilai rata-rata TPT 15.65 %Brix, nilai tingkat kerusakan 2.40, nilai rata-rata organoleptik rasa sebesar 4.67, aroma sebesar 4.54 dan warna sebesar 3.87. Disimpulkan bahwa kombinasi perlakuan A4B1 (konsentrasi asap cair bambu tabah 7% dengan perendaman selama 10 menit) adalah kombinasi terbaik untuk menjaga kesegaran dan memperlambat penurunan kualitas buah pisang Cavendish hingga akhir periode penyimpanan hari ke-15. ABSTRACT Cavendish banana one of the horticultural products that are prone to physiological setbacks and very vulnerable to physical damages after harvest. Various concentrations of tabah bamboo liquid smoke with different soaking times can use as natural preservatives. The bananas used in this study were Cavendish bananas from Buleleng, every bunch consists of at least ten banana with a length of 18.59 cm and a weight of 125 ± 5 g. This study aims to find the best treatment combination of the treatmentoof liquid smoke concentration and soaking time to maintain freshness and shelf life of Cavendish bananas during storage. The experimental design used in this study was a Completely Randomized Design (CRD) with two factors, the first factor was the concentration of tabah bamboo liquid smoke, and the second factor was the soaking time. The first factor consists of four levels of concentration namely 1%, 3%, 5%, and 7%. The second factor consists of three levels of soaking time, namely 10 minutes, 20 minutes and 30 minutes with storage temperature using room temperature (28 ± 2oC).  The parameters observed in this study are: repiration rate, weight loss, hardness, level of damages, TPT and organoleptics. The best interaction results are shown in the treatment of 7% concentration of tabah bamboo liquid smoke with 10 minutes of soaking with an average value of respiration rate parameters of 51.18 ml CO2 / kg.hour, an average value of weight loss with a value of 17.61%, an average value of hardness of 3.82 kg, the average value of TPT was 15.65% Brix, the value of the level of damage was 2.40, the average organoleptic value of taste was 4.67, aroma was 4.54 and color was 3.87. The conclus of this study indicates that the combination of A4B1 (7% tabah bamboo liquid smoke concentration with soaking for 10 minutes) is the best combination to keep freshness and the quality of green bananas until the storage period of the 15th day.

scholarly journals PENGARUH LAMA PERENDAMAN DAN KONSENTRASI ASAP CAIR TERHADAP PENILAIAN ORGANOLEPTIK DAN KIMIA POKEA (Batissa violacea var. celebensis, von Martens 1897) ASAP

2019 ◽  
Vol 2 (1) ◽  
pp. 110
Author(s):  
Prilya Zhatrawati Mentang ◽  
Moh Nuh Ibrahim ◽  
Kobajashi Togo Isamu
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Water Content ◽  
Soaking Time ◽  
Liquid Smoke ◽  
Randomized Design ◽  
Two Factors ◽  
The Mean ◽  
Completely Randomized Design

AbstrakPenelitian ini bertujuan Untuk mengetahui pengaruh lama perendaman asap cair, konsentrasi asap cair interaksi antara lama perendaman dan konsentrasi asap cair terhadap mutu pokea asap.Penelitian ini menggunakan Rancangan Acak Lengkap Faktorial (RALF) yang terdiri dari dua faktor. Faktor pertama yaitu waktu perendaman (5, 10, 15 menit), faktor kedua yaitu konsentrasi asap cair (2%, 4%, 6%) dengan tiga kali ulangan. Pokea asapterhadap interaksi lama perendaman dan konsentrasi asap cair terhadap organoleptikrupa, bau, tekstur, rasa, kadar air dan kadar protein berpengaruh sangat nyata. Kadar benzo(a)pyrene pada T3N1 sebesar 2,47 mg/kg, T3N2 sebesar            5,46 mg/kg dan T3N3 sebesar 3,84 mg/kg. Rerata organoleptik rupa diperoleh nilai tertinggi pada T2N2 sebesar 4 (suka), bau pada perlakuan T2N3 sebesar 4 (suka), rasa pada perlakuan T2N3 sebesar 3 (agak suka), tekstur pada perlakuan T2N3 sebesar           4 (suka), kadar air pada perlakuan T3N1 sebesar 9,91% dan kadar protein pada perlakuan T2N3 sebesar 45,69%. Kata kunci: Pokea, asap cair, kadar air, kadar protein, organoleptik  AbstractThe aims of this study was to determine the effect of liquid smoke soaking time, liquid smoke concentration and interaction between soaking time and liquid smoke concentration on the quality of smoke pokea. This research used a Factorial Completely Randomized Design (FCRD) consisting of two factors. The first factor is soaking time (5, 10, 15 minutes), the second factor is the concentration of liquid smoke (2%, 4%, 6%) with three replications.Smokedpokea for interaction of soaking time and liquid smoke concentration on organoleptic appearance, odor, texture, taste, water content and protein content had a very significant effect. The level of benzo(a)pyrene on T3N1 was 2.47 mg/kg, T3N2 was 5.46 mg/kg and T3N3 was 3.84 mg/kg. The mean organoleptic obtained the highest value on T2N2 of 4 (likes), odor at T2N3 of 4 (likes), taste on T2N3 of 3 (rather like), texture on T2N3 of 4 (likes), water content on T3N1 was 9.91% and protein content in T2N3 was 45.69%.Key words: Pokea clam, liquid smoke, moisture content, protein content, organoleptic

Hydrothermic Treatment Effects on Some Ripening Changes on Mango Fruits (Mangifera indica L) Crillo de Bocado' during Storage: I. Physical Parameters

HortScience ◽  
1998 ◽  
Vol 33 (3) ◽  
pp. 520d-520
Author(s):  
Oswaldo Valor ◽  
Juan E Manzano
Keyword(s):  
Weight Loss ◽  
Skin Color ◽  
Storage Temperature ◽  
Mangifera Indica ◽  
Physical Parameters ◽  
Fresh Weight ◽  
Randomized Design ◽  
High Storage Temperature ◽  
High Storage ◽  
Green Stage

Mango fruits `Criollo de Bocado' harvested at the mature-green stage were treated with a hydrothermic treatment of 55 °C for 3 min and stored for 20 days to temperatures of 10 ± 2, 15 ± 2, and 28 ± 2 °C. A randomized design 2 × 3 × 4 with three replications was used. Physical parameters such as color (L*, a*, b*), firmnness, and fresh weight loss were studied. Results reported that mango fruits stored at 10.2 and 15.2 °C showed the highest firmness values. Skin color changed very fast during the first storage days, while pulp color required more time to achieve mature ripe color. Fresh weight loss tended to increase with storage time and with high storage temperature. The lowest storage temperture retarded softening in mango fruits and firmnness reached the highest values.

scholarly journals Pengaruh Perlakuan Waktu dan Suhu Penyimpanan Dingin terhadap Mutu Kubis Bunga (Brassica Oleracea Var. Botrytis L.)

2019 ◽  
Vol 8 (1) ◽  
pp. 138
Author(s):  
Chyntia Wulandari Eka Saputri ◽  
I. A. Rina Pratiwi Pudja ◽  
Pande Ketut Diah Kencana
Keyword(s):  
Weight Loss ◽  
Shelf Life ◽  
Cold Storage ◽  
Storage Time ◽  
Consumption Rate ◽  
Storage Temperature ◽  
Treatment Time ◽  
O2 Consumption ◽  
Damage Level ◽  
Four Levels

Tujuan dari penelitian ini adalah untuk menentukan waktu perlakuan optimal dan suhu penyimpanan dingin untuk mutu kubis bunga. Penelitian ini menggunakan rancangan acak lengkap (RAL) yang terdiri dari dua faktor, faktor pertama adalah suhu yang digunakan dan faktor kedua adalah waktu selama show case. Faktor pertama terdiri dari dua level, yaitu (P1): show case temperature 8oC, dan (P2): show case temperature 15oC dan tambah kontrol (P0). Faktor kedua terdiri dari empat level, yaitu (A0): penyimpanan selama 0 jam, (A1): penyimpanan selama 12 jam, (A2): penyimpanan selama 16 jam, (A3): penyimpanan selama 20 jam dan diulang untuk 3 kali ulangan. Kubis bunga sebagai kontrol disimpan pada suhu kamar (28 ± 1 ?). Parameter kualitas yang diamati dalam penelitian ini termasuk penurunan berat badan, tingkat konsumsi O2, warna (warna berbeda), uji organoleptik termasuk umur simpan dan tingkat kerusakan. Hasil penelitian menunjukkan parameter penurunan susut bobot, laju konsumsi O2, warna, umur simpan, tingkat kerusakan pada suhu perlakuan suhu terbaik adalah suhu 8 ? dan waktu penyimpanan 20 jam (P1A3).Kata kunci: kembang kol, waktu penyimpanan, suhu penyimpanan dingin   The purpose of this study was to determine the optimal treatment time and cold storage temperature for the quality of cabbage flowers. This study uses a completely randomized design (CRD) consisting of two factors, the first factor is the temperature used and the second factor is the time during the showcase. The first factor consists of two levels, namely (P1): showcase temperature of 8oC, and (P2): showcase temperature of 15oC and added a control (P0). The second factor consists of four levels, namely (A0): storage for 0 hours, (A1): storage for 12 hours, (A2): storage for 16 hours, (A3): storage for 20 hours and repeated for 3 replications. Flower cabbage as control was stored at room temperature (28 ± 1 ?). The quality parameters observed in this study included weight loss, O2 consumption rate, color (color different), organoleptic tests including shelf life and damage level. The results showed the parameters of weight loss, O2 consumption rate, color, shelf life, damage rate at the best temperature of 8 ? and storage time of 20 hours (P1A3). Keywords: cauliflower, storage time, cold storage temperature

scholarly journals PENGGUNAAN Trichoderma Koningii PADA PERKECAMBAHAN SIRSAK (Annona muricata linn)

2019 ◽  
Vol 15 (3) ◽  
pp. 563
Author(s):  
Erida Derita Dalame ◽  
Bertje Richard Albert Sumayku ◽  
Jeany Polii - Mandang
Keyword(s):  
Seed Germination ◽  
Plant Protection ◽  
Germination Rate ◽  
Soaking Time ◽  
The North ◽  
North Sulawesi ◽  
Trichoderma Koningii ◽  
Randomized Design ◽  
Vigor Index ◽  
Two Factors

This study aims to determine the dose of Trichoderma koningii which can induce soursop germination; know the best soaking time that can affect the induction of soursop germination; to know the interaction between soaking time and Trichoderma koningii dose on soursop germination. This research was conducted in April - June 2019 at the Green House of Plant Sciences, Faculty of Agriculture, Sam Ratulangi University, Manado. The material used in this study was soursop seed obtained from Lota Village, Pineleng Tomohon Subdistrict, Trichoderma koningii with 106 solids obtained from the North Sulawesi Province Plant Protection Center Collection, Aquadest, 70% Alcohol, 80% Acetone, sandalready sifter and sterilized. This research was arranged in factorial with a Completely Randomized Design (CRD) consisting of two factors, namely 5 treatments of Trichoderma koningii dose and 4 immersion treatments repeated three times (3x) so that a total of 60 treatment units. Each treatment unituses 10 seeds. The results of this study indicated that the dose of Trichoderma koninggi 200 g without soaking can increase the germination power by 86.67% and the vigor index by 32.96%; Immersion with Koninggi Trichoderma suspension has not been able to induce soursop seed germination rate; Theinteraction between Trichoderma koningii dose and soaking time did not affect the speed of soursop seed germination.*eprm*

scholarly journals Pengujian Umur Simpan Kopi Arabika Bubuk Pada Jenis Kemasan dan Suhu Simpan Yang Berbeda

2021 ◽  
Vol 8 (1) ◽  
pp. 37
Author(s):  
Elsera Br Tarigan ◽  
Edi Wardiana ◽  
Handi Supriadi
Keyword(s):  
Shelf Life ◽  
Storage Temperature ◽  
Storage Period ◽  
Fat Content ◽  
Test Method ◽  
Life Test ◽  
Coffee Plantations ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
And Storage

<p><em>Coffee is a beverage that is widely consumed around the world. Proper packaging and storage temperature may extend shelf life of ground coffee. The study aimed to analyze the shelf life of ground Arabica coffee stored in different packaging types and temperature, conducted at smallholder coffee plantations in Garut Regency and the Integrated Laboratory of Indonesian Industrial and Beverage Crops Research Institute, Sukabumi, from June to August 2018. A completely randomized design in factorial was used with 3 factors and 2 replications. The first factor was the packaging type  which consisted of 3 types: thick alumunium  foil 65</em><em>m</em><em> (AF65), thick alumunium  foil 130</em><em>m</em><em> (AF130), and thick lamination 114</em><em>m</em><em> (L144). The second factor was the storage temperature which consisted of 3 levels: 25 <sup>o</sup>C, 35 <sup>o</sup>C, and 45 <sup>o</sup>C, while the third factor was the storage period which consisted of 5 levels: coffee unstored, and coffee stored for 2 weeks, 4 weeks, 6 weeks, and 8 weeks. The variables observed were the water and fat content, and the analysis of shelf life was carried out using the ASLT (Accelerated Shelf Life Test) method. The results showed that during storage, the water content increased, whereas the fat content decreased. Fat content is a critical variable in determining the shelf life of coffee. The coffee in AF130 packaging has longer shelf life than in AF65 and L144. To extend the shelf life of coffee packaged in AF130 and L144 is best kept at 45<sup> o</sup>C whereas coffee in AF65 packaging  is ideally at 25<sup> o</sup>C.</em></p>

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 Potensi Produksi Asap Cair, Arang dan Tar dari Limbah Industri Pengolahan Kayu

2021 ◽  
Vol 10 (2) ◽  
pp. 100-105
Author(s):  
Alaik Z H Albaki ◽  
Ahmad S Purnama ◽  
Fajri Yulianto ◽  
Budy Rahmat ◽  
Vita Meylani
Keyword(s):  
Water Content ◽  
High Water ◽  
Wood Waste ◽  
High Water Content ◽  
Wood Processing ◽  
Liquid Smoke ◽  
Test Characteristics ◽  
Randomized Design ◽  
Pyrolysis Tar ◽  
Two Factors

The practice of burning and stockpiling to reduce wood waste from the wood processing industry is not in line with the demands of clean production, environmentally friendly and sustainable industries. Pyrolysis technology can be used to produce bioenergy from wood waste. The temperature and the time of the pyrolysis process, the water content of materials, and the content of different yields between types of wood waste affect the bioenergy products produced. This study was aimed at determining the effect of wood waste form and condition on the quality and quantity of liquid smoke, tar, and charcoal. A Completely Randomized Design with two factors of treatments, i.e., waste forms and the drying process, was applied in this research. The results showed that the condition and shape of the material affect the volume of liquid smoke and the weight of the charcoal produced. The condition of the material without drying with high water content and the shape of the chunks produce more liquid smoke with an average yield of 191.14 mL and 186.37 mL, while the charcoal produced is higher in the condition of the material with drying and shaved form at 125.83 g and 115.62 g. The results of the test characteristics of grade 1 and 2 distillation liquid smoke meet the Japanese liquid smoke quality standards with phenol levels in the range of 26.66-35.94 mg GAE/mL sample and acidity levels of 16.91-58.9%. Keywords: Char; liquid smoke; pyrolysis; tar; wood waste.   ABSTRAK Praktik pembakaran dan penimbunan untuk mereduksi limbah kayu dari industri pengolahan kayu tidak selaras dengan tuntutan produksi bersih, ramah lingkungan dan industri berkelanjutan. Teknologi pirolisis dapat digunakan untuk memproduksi bioenergi dari limbah kayu dengan suhu dan waktu proses pirolisis, kadar air bahan serta kandungan rendemen yang berbeda antar jenis limbah kayu mempengaruhi produk bioenergi yang dihasilkan. Penelitian ini bertujuan untuk mengetahui pengaruh bentuk dan kondisi limbah kayu terhadap kualitas dan kuantitas asap cair, ter dan arang. Metode penelitian yang dilakukan adalah Rancangan Acak Lengkap yang disusun secara faktorial dengan perlakuan bentuk limbah dan proses pengeringan. Hasil penelitian menunjukan bahwa kondisi dan bentuk bahan mempengaruhi volume asap cair dan bobot arang yang dihasilkan. Kondisi bahan tanpa pengeringan dengan kadar air tinggi dan bentuk bongkah menghasilkan asap cair lebih banyak dengan hasil rata-rata 191,14 mL dan 186,37 mL, sedangkan arang yang dihasilkan lebih tinggi pada kondisi bahan dengan pengeringan dan bentuk serut yaitu 125,83 g dan 115,62 g. Hasil uji karakteristik asap cair distilasi grade 1 dan 2 memenuhi standar mutu asap cair Jepang dengan kadar fenol berada pada kisaran 26,66-35,94 mg GAE/mL sampel dan kadar keasaman 16,91-58,9 %. Kata kunci: Arang; asap cair; limbah kayu; pirolisis; ter.

scholarly journals Aktivitas Antioksidan, BAL, Viskositas dan Nilai L*a*b* dalam Yogurt Drink Sinbiotik antara Bifidobacterium Longum dengan Buah Naga Merah (Hylocereus polyrhizus)

2019 ◽  
Vol 7 (4) ◽  
Author(s):  
Suliasih Suliasih ◽  
Anang Mohamad Legowo ◽  
Baginda Iskandar Moeda Tampoebolon
Keyword(s):  
Antioxidant Activity ◽  
Bifidobacterium Longum ◽  
Fruit Extract ◽  
Randomized Design ◽  
Dragon Fruit ◽  
Two Factors ◽  
Four Levels ◽  
Yogurt Drink ◽  
Range Test ◽  
Hylocereus Polyrhizus

Penelitian ini bertujuan untuk mengkaji interaksi kombinasi perlakuan antara rasio starter dan  konsentrasi ekstrak buah naga merah (Hylocereus polyrhizus) pada yogurt drink terhadap aktivitas antioksidan, BAL, viskositas dan nilai L*a*b*. Penelitian dengan menggunakan desain eksperimen rancangan acak lengkap pola faktorial dengan dua faktor dan tiga kali pengulangan. Faktor pertama adalah rasio starter, mempunyai tiga taraf yaitu S1,1 (L. bulgaricus + S. termophilus): 1 B. longum; S2,1 (L. bulgaricus + S. termophilus): 2 B. longum; dan S3, 2 (L. bulgaricus + S. termophilus): 1 B. longum dan faktor kedua konsentrasi ekstrak buah naga merah mempunyai empat taraf dengan T0 tanpa buah naga merah, T1 ekstrak buah naga merah 5%; T2 ekstrak buah naga merah 10%; T3 ekstrak buah naga merah 15%. Variabel yang diuji aktivitas antioksidan, BAL, viskositas dan warna . Variabel dianalisis dengan ANOVA pada taraf 5% dan  dilanjutkan dengan uji Wilayah Ganda Duncan. Hasil penelitian menunjukkan adanya interaksi rasio bakteri dengan konsentrasi ekstrak buah naga merah terhadap aktivitas antioksidan dan  pengaruh nyata (P<0.05) terhadap viskositas dan nilai  L*a*b* sedangkan pada  jumlah  BAL tidak berpengaruh nyata (P>0.05). Semakin tinggi rasio Bifidobacterium longum menghasilkan kenaikan viskositas dan semakin tinggi penambahan  konsentrasi ekstrak buah naga merah menghasilkan  kenaikan nilai a (warna merah - hijau)  sedangkan viskositas, nilai L (kecerahan) dan nilai b (biru – kekuningan) mengalami penurunan, dan jumlah BAL tidak berpengaruh nyata terhadap perlakuan.The  purpose of this research was to evaluate the interaction combination of treatments between starter ratio and the concentration of red dragon fruit (Hylocereus polyrhizus) extract of yogurt drink to  antioxidant activity, LAB, viscosity and L*a*b* score . The experiment design of  this research was completely randomized design  of factorial pattern with two factors and three replications. The first factor was a starter ratio, with has  three levels of  S1, 1(L. bulgaricus + S. termophilus): 1 B. longum; S2, 1( L. bulgaricus + S. thermophilus): 2 B. longum; and S3, 2 (L. bulgaricus + S. termophilus):1 B. longum) and  the second factor was the concentrations  of red dragon fruit extract having four levels (T0,  without red dragon fruit extract; T1, red dragon fruit extract 5%; T2, red dragon fruit extract 10%; T3, red dragon fruit extract 15% ). Variables tested for antioxidant activity, BAL, viscosity and  L*a*b* score . The variables were analyzed by ANOVA at 5% level  and continued by Duncan Multiple Range Test . The result showed that the interaction of bacteria ratio with red dragon fruit extract concentration on antioxidant activity and significant effect (P <0.05) on viscosity and L*a*b* score  while in LAB did not have significant effect (P> 0.05). The higher  ratio Bifidobacterium longum  resulted in increased viscosity and the higher concentration of red dragon fruit extract yields a (red - green) value rises while viscosity, L (brightness) and b (blue - yellow) values decrease.

scholarly journals Germination and seedling growth of indigenous aman rice under salt stress

2017 ◽  
Vol 15 (2) ◽  
pp. 182-187
Author(s):  
D Das ◽  
MA Ali ◽  
TA Sarkar ◽  
MY Ali
Keyword(s):  
Salt Stress ◽  
Seedling Growth ◽  
Growth Parameters ◽  
Development Program ◽  
Germination Capacity ◽  
Rice Varieties ◽  
Randomized Design ◽  
Two Factors ◽  
Salinity Levels ◽  
Four Levels

The experiment was conducted at the Agronomy Laboratory of Agrotechnology Discipline, KhulnaUniversity, Khulnato determine the effect of salt stress on germination and seedling growth of indigenous Aman rice varieties during June, 2015 to December, 2015.  The salt tolerant landraces will be used as genetic resource for variety development program in future. The factorial experiment consists of two factors such as ten indigenous Aman rice varieties and four levels of salt solutions viz EC (dS m−1) of 5, 10 and 15 with control (distilled water). The experiment was laid out in Completely Randomized Design (CRD) with three replications. The interaction effects between variety and salinity on germination and seedling growth parameters of indigenous Aman rice varieties were varied significantly. It was found that germination capacity, energy, speed, seedling vigor index, root length and shoot length of rice were decreased gradually with increasing salinity. The germination energy and germination speed of most varieties were drastically reduced at 10 dS m−1 or higher salinity levels. The germination capacity of Hatibazor, Boushohagi, Shadagotal and Moinamoti were recorded 97.66 %, 99.33%, 98.0 % and 97.33%, respectively at 15 dS m−1 water salinity in laboratory condition. The results revealed that the indigenous Aman rice varieties named Boushohagi, Shadagotal, Hatibazor, Moinamoti, Motha were performed better over other varieties considering of germination and seedling growth parameters.J. Bangladesh Agril. Univ. 15(2): 182-187, December 2017

scholarly journals Effects of different post-harvest treatments on bio-chemical characters and diseases of litchi in storage

2020 ◽  
Vol 8 (1) ◽  
pp. 57
Author(s):  
Fakhar Uddin Talukder ◽  
Md. Sohanur Rahman ◽  
Md. Kamrul Hassan
Keyword(s):  
Low Temperature ◽  
Vitamin C ◽  
Ambient Temperature ◽  
Disease Incidence ◽  
Storage Period ◽  
Post Harvest ◽  
Randomized Design ◽  
Two Factors ◽  
Soluble Solid ◽  
Chemical Characters

Objective of the study was to evaluate the effects of different post-harvest treatments on bio-chemical characters and diseases of litchi (Litchi chinensis Sonn, var. Bombai). The experiment consisted of two factors. Factor A: Temperature viz. T1: Ambient temperature, T2: 4ºC temperature; Factor B: PP bags (Polypropylene bag) viz. P1: Control (unwrapped), P2: 50 micro meter (µm) PP bag, P3: 75µmm PP bag, P4: 100µm PP bag. The experiment was conducted in completely randomized design (CRD) with three replications. Significant variation was observed in total soluble solid, PH of fruit pulp, vitamin c content, percent disease incidence and disease severity during the storage period. TSS contents increased up to the 6th day of storage and there after declined. pH values were maximum (4.14) in the fruits kept in 100µ polypropylene bag at ambient temperature. Vitamin C continent decreased with the increase of storage period. Disease incidence and severity progress with the storage period. Among the treated and untreated fruits, 75µm pp bag at low temperature (4ºC) treatment exhibited better storage performance. More research should be conducted by using other litchi cultivar like Bedana, China-3 etc. Various technologies have been devised to minimize the post-harvest losses of litchi, one of such technologies is the use of PP bag & low temperature.  

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