scholarly journals PENGARUH KONSENTRASI DAN WAKTU APLIKASI CaCl2 TERHADAP FISIKOKIMIA BUAH TOMAT (Lycopersicum esculentum Mill.)

2019 ◽  
Vol 2 (1) ◽  
pp. 261-273
Author(s):  
Lina Asri Wulandari ◽  
Tri Agus Siswoyo ◽  
Kacung Hariyono
Keyword(s):  
Weight Loss ◽  
Vitamin C ◽  
Shelf Life ◽  
Calcium Content ◽  
Fruit Softening ◽  
Application Time ◽  
Time Of Application ◽  
Climacteric Fruit ◽  
Randomized Design ◽  
Post Harvesting

Tomato was classified as a climacteric fruit with a fast ripening period andthen followed by the increase of fruit softening. The inhibition of fruit softening was needed to maintain the quality and shelf life of the fruit. One of the way to inhibit the tomatoes softening was calcium application. However, the best concentration and timing of calcium application for tomato was still limited. The aimed of research was to determine the best combination of concentration and time of application of calcium chloride (CaCl2) to the physicochemical of tomato. Experiment was arranged in factorial completely randomized design (CRD) with two factors and three replications. First factor was concentration of CaCl2 which consisted of 5 levels (0 M; 0.3 M; 0.6 M; 0.9 M; 1.2 M), while the second factor was application time of CaCl2 (pre- and post-harvesting). The results showed that there was no interaction between concentration and application time of CaCl2 to the physicochemical of tomatoes. Treatment of CaCl2 1.2 M could increased fruit calcium content, inhibited weight loss and fruit softness, increased total titrated acid content, and inhibited the degradation of vitamin C. The application time of CaCl2 in pre- and post-harvest was not significantly different in term of physicochemical properties. Keywords: fruit softness, quality, weight loss, shelf life, vitamin C

scholarly journals Pengaruh Ukuran Wadah Kemasan Mika Terhadap Kualitas dan Umur Simpan Buah Stroberi (Fragaria sp.)

2021 ◽  
Vol 11 (1) ◽  
pp. 50
Author(s):  
YONATHAN CHRISTIAN SIMATUPANG ◽  
MADE SUDIANA MAHENDRA ◽  
ANAK AGUNG GEDE SUGIARTA
Keyword(s):  
Weight Loss ◽  
Vitamin C ◽  
Shelf Life ◽  
Respiration Rate ◽  
Chemical Changes ◽  
Organoleptic Test ◽  
A Value ◽  
Randomized Design ◽  
Physico Chemical ◽  
Type 3

Influence of Mica Packaging Container Sizes on Quality and ShelfLife of Strawberry (Fragaria sp.). This study aimed to determine the effect of plastic mica container size with a total of 15 pieces of packaging and determined the best treatment for the shelf life of strawberries (Fragaria sp). This study useds a complete randomized design methodology (CRD) with one treatment, namely the type of plastic mica container size with various types of packaging types as follows: type 1 (K1), type 2 (K2), type 3 (K3) and number 15 fruit packs. The observed variables were weight loss, hardness level, shelf life, organoleptic test, respiration rate and vitamin C. The size of the packaging containers affected the physico-chemical changes in the strawberries. The treatment influenced the physico-chemical changes in the strawberries, such as the rate of respiration and vitamin C levels. The best packaging size was the smallest size (K1 ) K2 and K3 packaging container sizes. This is indicated by the lowest weight loss variable, with the value of 0.20%, the lowest value of respiration rate (20.61 CO2/ kg/hour), the highest vitamin C  content (72.89 mg/100g), while in the organoleptic test, the smallest container size resulted in the highest score in fruit colour, container size has a score highest in the observation of fruit color, fruit appearance and fruit aroma. Observation of the shelf life of strawberries showed that the container size of K1 (the smallest) had an average shelf life better than K2 and K3.  K1 container size produced a shelf life average of 4 days while K2 container size produce a shelf life average of 3,4 days. The shortest shelf life average was recorded in the K3 container size with a value of 3,2 days. It is concluded that the shelf life of strawberries in a packaging container at a temperature of 28-30ºC can be as long as 4 days.

scholarly journals Effect of Noni Fruit Extract (Morinda citrifolia L.) And Application Time To Control Crocidolomia binotalis Zell. On Cabbage Plant

Akta Agrosia ◽  
2019 ◽  
Vol 22 (1) ◽  
pp. 13-21
Author(s):  
Dewi Rahmawati ◽  
Djamilah Djamilah ◽  
Bilman W Simanihuruk
Keyword(s):  
Morinda Citrifolia ◽  
Vegetable Crops ◽  
Application Time ◽  
Fruit Extract ◽  
Time Of Application ◽  
Crocidolomia Binotalis ◽  
Randomized Design ◽  
Important Pest ◽  
Potential Alternative ◽  
Wet Weight

Crocidolomia binotalis Zell is an important pest in Brassicaceae vegetable crops. Vegetable insecticide is one potential alternative to controlling the pest. This study aims to determine the application time of noni fruit extract and to determine the effective concentration of noni fruit extract as a vegetable insecticide in controlling C. binotalis larva on cabbage plants in the field. this study used a Completely Randomized Design (RAL) consisting of two treatment factors and four replications. The first factor is the concentration of extract (5 ppm, 10 ppm, 15 ppm and 20 ppm) and the second factor is the time of application of vegetable pesticide before the pest is invested (W1) and after the pest is invested (W2). So there are 32 units of experiments and 4 units of experiments added as control. The results showed, noni fruit extract had no significant effect on mortality of C. binotalis larvae. The highest mortality rate is at 100% K2 (10ppm) concentration at the time of application before the pest is invested (W1). The interaction had significant effect on the wet weight of the plant canopy but had no significant effect on the mortality of the pest, the intensity of the attack, the percentage of pupa formed, and the present percentage of imago.

Post harvest behavior of tomato as influenced by nitrogen and potassium levels

2019 ◽  
Vol 4 (02) ◽  
pp. 140-147
Author(s):  
S. Paudel ◽  
P. Pantha
Keyword(s):  
Weight Loss ◽  
Lycopersicon Esculentum ◽  
Vitamin C ◽  
Shelf Life ◽  
Block Design ◽  
Ambient Condition ◽  
Tomato Fruits ◽  
Color Development ◽  
Randomized Complete Block Design ◽  
Four Levels

Tomato (Lycopersicon esculentum) is highly perishable and has potential for processing industries in bumper producing seasons in Nepal. The study on judicious use of nitrogen and potassium levels was aimed to explore the quality attributes along with the shelf life of tomato fruits. Three levels of nitrogen comprising 0 kg/ha (N0), 100 kg/ha (N100), 200 kg/ha (N200) and four levels of potassium 0 K2O kg/ha (K0), 80 K2O kg/ha (K80), 160 K2O kg/ha (K160), 240 K2O kg /ha (K240) were used as treatments in randomized complete block design with three replications at Chitwan (Inner Terai) Nepal. Tomatoes at breaker stage were harvested from the field and 10 fruits from each treatment per replication were kept for physiological weight loss, color rating and shelf life in ambient condition (17.5±3 0C and 80.5±6.5 % RH). Fruit quality with respect to physicochemical properties like firmness, TSS, TA, pH and Vitamin C was assessed at the end of shelf life. Higher potassium levels hasten color development and increased TSS, firmness and vitamin C content. Physiological weight loss was greatly reduced and extended shelf life was achieved with 100 kg N/ha and 240 kg K2O/ha.

scholarly journals PENGARUH EDIBLE COATING BERBAHAN DASAR PATI SAGU TUNI (Metroxylon rumphii) TERHADAP MUTU BUAH TOMAT SELAMA PENYIMPANAN

2017 ◽  
Vol 6 (1) ◽  
pp. 14
Author(s):  
Rachel Breemer ◽  
Priscillia Picauly ◽  
Nurhayati Hasan
Keyword(s):  
Vitamin C ◽  
Shelf Life ◽  
Storage Period ◽  
Edible Coating ◽  
Glycerol Concentration ◽  
Total Acid ◽  
Best Response ◽  
Randomized Design ◽  
Completely Randomized Design

This research was aimed to determine the exact glycerol concentration in the making of edible coating to coat the tomatoes so that the shelf life is extended and the quality is maintained. A Completely Randomized Design with one factor (RAL): glycerol concentration (without coating, 10%, 30%, 50%) was applied. The observed variables were weight shrinkage, color, hardness, total acid and vitamin C. Results showed that for 10 days storage period, the best response of the variables observed was obtained by tomatoes treated with edible coating 10% glycerol concentration that can maintain the quality of tomato and economically feasible than glycerol concentration of 30% and 50%.

scholarly journals Effects of Polypropylene Bag on Storage Properties of Litchi (Litchi Chinensis Sonn.)

2020 ◽  
Vol 2 (1) ◽  
pp. p144
Author(s):  
Fakhar Uddin Talukder ◽  
Md. Sohanur Rahman ◽  
Md. kamrul Hassan
Keyword(s):  
Weight Loss ◽  
Low Temperature ◽  
Ambient Temperature ◽  
Shelf Life ◽  
Storage Period ◽  
Randomized Design ◽  
Postharvest Treatments ◽  
Completely Randomized Design ◽  
Storage Properties ◽  
Single Factor Experiment

The present study was run in the laboratory of the Department of Horticulture, Bangladesh Agricultural University, Mymensingh during the period of 15 May to September, 2016. The objectives of the study were to determine the effects of different postharvest treatments on the storage behaviour of litchi. Eight postharvest treatments viz., control, fruits stored in 50µ polypropylene bag at ambient temperature, fruits stored in 75µ polypropylene bag at ambient temperature, fruits stored in 100µ polypropylene bag at ambient temperature, fruits stored at 4ºC temperature, fruits stored in 50µ polypropylene bag at 4ºC temperature, fruits stored in 75µ polypropylene bag at 4ºC temperature, fruits stored in 100µ polypropylene bag at 4ºC temperature were assigned to the litchi fruits. The single factor experiment was laid out in a completely randomized design with three replications. 75µ polypropylene bag at low temperature (4ºC) caused minimal weight loss, whereas, the untreated fruits exhibited maximal weight loss. The pericarp turned brown within 4 days of storage in the untreated fruits, while polypropylene bags helped keep its bright red colour, but microbial decay was evident at the end of the storage period. Different postharvest treatments showed highly significant variation in the shelf life of litchi. Among the treated and untreated fruits, 75µ polypropylene bag at low temperature (4ºC) treatment exhibited better storage performance. The fruits kept in 75µ polypropylene bag at 4°C showed the highest shelf life (20.67 days) followed by 50µ polypropylene bag at 4°C (20.33 days), and it was the lowest in the untreated fruits (3 days).

scholarly journals Effect of Manihot esculenta Edible Coating Blended with African Basil (Ocimum gratissimum) Essential Oil on the Shelf-Life of Mango Fruits

2021 ◽  
pp. 17-30
Author(s):  
Decrah M. Nyangena ◽  
Phanice T. Wangila ◽  
Jackson K. Cherutoi
Keyword(s):  
Weight Loss ◽  
Essential Oil ◽  
Vitamin C ◽  
Shelf Life ◽  
Room Temperature ◽  
Edible Coating ◽  
Soluble Solids ◽  
Chemical Parameters ◽  
Ocimum Gratissimum ◽  
Physico Chemical

Aims: To establish the shelf -life of mango fruits coated with unmodified and modified M. esculenta edible coating at low (4 ± 2°C) and room temperature (23 ± 2°C) conditions. Place and Duration of Study: The study was done at Moi University, School of Sciences and Aerospace studies, Department of Chemistry and Biochemistry between January 2021 and June 2021. Methodology: Ocimum gratissimum leaves essential oils was obtained by hydro-distillation method using Clevenger apparatus. Preparation and modification of the coating were homogenized at 70 ± 2 °C. Physico-chemical parameters including weight loss, titratable acidity (TA), Vitamin C concentration, total soluble solids (TSS), and pH were used to establish the fruits’ shelf-life. Results: The modified M. esculenta (cassava) starch coating (1.5%) treatment, their interactions and storage duration significantly affected the physico-chemical parameters of mango fruits. The modified coating-maintained TA 0.66%, 0.87%, reduced weight loss by 27.81%,14.62%, delayed the increase of TSS 7.50%, and pH 5.20, 4.93 while retaining the vitamins C 8.13 mg/100g, 15.09mg/100g concentration up to eighteen days and twenty-seven day of storage at 23 ± 2°C and 4 ± 2°C respectively. The distilled water treatment (control) reduced TA to 0.11%, 0.23%, increased weight loss to 47.12%, 24.21%, TSS 20.22%, 17.41%, and pH 8.21, 5.20 while retaining the vitamin C 3.74 mg/100 g, 8.13 mg/100 g concentration at 23 ± 2°C and 4 ± 2°C respectively. Conclusion: Results of the present study showed that M. esculenta edible coating incorporated with O. gratissimum essential oil extended the shelf life of mangoes up to eighteen and twenty-seven days of storage at room temperature (25 ± 2°C) and low temperature (4 ± 2°C), respectively. This treatment might be an effective farm-based post-harvest treatment in prolonging the shelf life of fresh produce while maintaining their physico-chemical parameters.

scholarly journals EDIBLE COATING PATI SINGKONG (Manihot utilissima Pohl) TERHADAP MUTU NENAS TEROLAH MINIMAL SELAMA PENYIMPANAN

2019 ◽  
Vol 1 (1) ◽  
pp. 13-18
Author(s):  
Satria Wati Pade
Keyword(s):  
Weight Loss ◽  
Vitamin C ◽  
Design Method ◽  
Control Sample ◽  
Base Material ◽  
Cassava Starch ◽  
Edible Coating ◽  
Control Treatment ◽  
Average Value ◽  
Randomized Design

Pineapple is desirable to be consumed fresh, but it taking too long in stripping the pineapple's outer skin. Therefore, currently, the technology of processing horticultural products is minimally applied. Minimum fruit processing can speed up product shelf life. One way to overcome this is coating. Hydrocolloid edible coating is one type of coating with starch as the base material found in several types of tubers, one of which is cassava tuber. This study used a completely randomized design method consisting of one control sample and 3 treatments, cassava starch concentrations were repeated three times, namely A1: 3% cassava starch, A2: 4% cassava starch, A3: 5% cassava starch with 8 days observation. The variables observed were vitamin C, weight loss and color. The results showed that the highest vitamin C content was in the treatment of 5% cassava starch at 3.20 mg/100 g and the lowest was the control treatment of 3.15 mg/100 g. The smallest weight loss was A3 treatment of 73.75% and the biggest was control treatment 79.67%. The average value of the highest color was found in A3 treatment, which was around 66.92º showed yellow-red.

scholarly journals Pengaruh Suplementasi Vitamin C dan Jarak Transportasi Terhadap Penyusutan Bobot Badan Broiler

2018 ◽  
Vol 2 (1) ◽  
pp. 27-33
Author(s):  
Nur Kholis ◽  
Ujang Suryadi ◽  
Faturrahman Roni
Keyword(s):  
Heart Rate ◽  
Weight Loss ◽  
Experimental Design ◽  
Vitamin C ◽  
Significant Interaction ◽  
Randomized Design ◽  
Significant Difference ◽  
Vitamin C Supplementation ◽  
Completely Randomized Design ◽  
Difference Test

The purpose of this study was to know the effect of vitamin C supplementation and distance transportation on broiler weight loss. The method used in this study using 128 days of unisexing broiler. The experimental design used a Factorial Completely Randomized Design. The experimental factor consisted of 2 factors, such as the distance factor with 2 levels, 24 km (a1) and 48 km (a2), and the sumplemetation factor of vitamin C with 4 levels such as 0 mg/L (b1), 250 mg/L (b2), 500 mg/L (b3), and 750 mg/L (b4). The experiment was 4 times replication. If obtained significantly result, continued by Least Significant Difference test (LSD). Vitamin C supplementation was significant to weight loss, heart rate, glucose, and mortality in broilers during transportation. The transportation mileage was significant to weight loss and heart rate in broilers. Supplementation of vitamin C and transportation mileage provided a significant interaction weight loss, heart rate, glucose, and mortality in broilers.

scholarly journals Aloe-Gel Coating for Delaying Physicochemical Change of Fresh-Cut Mango

2021 ◽  
Vol 5 (1) ◽  
pp. 58-65
Author(s):  
Luh Suriati ◽  
I Putu Candra ◽  
I Komang Supardika
Keyword(s):  
Weight Loss ◽  
Vitamin C ◽  
Aloe Vera ◽  
Chemical Properties ◽  
Cold Temperatures ◽  
Randomized Design ◽  
Aloe Vera Gel ◽  
Physicochemical Change ◽  
Fresh Cut ◽  
Aloe Gel

Fresh-cut arumanis mango is current popular product, stimulated by lifestyle and community needs for quality fruit with little preparation. Stripping and cutting spur the damage of fresh-cut mangoes faster than whole mangoes. Aloe vera gel coating as an alternative to maintain the characteristics of fresh-cut mangoes and extend shelf life. This study aims to delaying the physicochemical change of fresh-cut mango with aloe vera edible coating. The design used is a completely randomized design (CDR) of two factors, namely the ratio of dilution of aloe vera gel with aquadest 1:0, 1:1 and 1:2. Factor II, duration of immersion 1, 2 and 3 minutes with observations on the 5th and 10th days stored at cold temperatures (7± 1) °C. Observation variables include physical properties, namely weight loss, color and texture. Whereas observations of chemical properties, namely pH, total solubvle solid, water content and vitamin C. The best results were obtained in a combination of 1:1 aloe vera gel with 3 minutes immersion with a weight loss value of 1.40%, color b (∆E) 63.12, texture 6.82N, pH 4.65, TSS 24.60°Brix, moisture content 83.51% and vitamin C 35.60mg/100g).

scholarly journals QUALITY RETENTION OF LITCHI (LITCHI CHINENSIS SONN.) BY USING POLYPROPYLENE BAG AND LOW TEMPERATURE

2020 ◽  
Vol 1 (2) ◽  
pp. 86-91
Author(s):  
Fakhar Uddin Talukder ◽  
Md. Kamrul Hassan ◽  
Md. Sohanur Rahman ◽  
Md. Saidee Rahman ◽  
Md. Al Emran Hossain
Keyword(s):  
Low Temperature ◽  
Vitamin C ◽  
Shelf Life ◽  
Maximum Amount ◽  
Factor B ◽  
Randomized Design ◽  
Quality Retention ◽  
Two Factors ◽  
Completely Randomized Design ◽  
Different Thickness

This experiment was conducted to observe the postharvest behaviors of litchi for using low temperature (4 °C) and polypropylene (PP) bags of different thickness. The two-factor experiment was conducted in a completely randomized design with three replications. Total 8 treatments are implemented in this study. The experiment consisted of two factors: Factor A: Temperature (T1: Ambient temperature, T2: 4ºC temperature) and Factor B: Polypropylene bag (P1: unwrapped, P2: 50µ PP bag, P3: 75µ PP bag, P4: 100µ PP bag. In case of low temperature (4 °C), litchi retained its 50% color at 10th days of storage, highest shelf life (21.33 days), highest moister content (83.3%) & highest amount of vitamin C (35.61 mg/100g) were found at 3rd day of storage. In case of different thickness of polypropylene bags, litchi kept in 75µ PP bags retained its 100% color up to 4th day of storage, shelf life (16.34 days), maximum moister content (83.14%) & maximum amount of vitamin C (35.78 mg/100g) were found at 3rd day of storage. It can be possible to save a large amount of litchi fruits every year from postharvest decay by using low temperature (4 °C) and 75µ PP bag.

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