The effect of spray solution storage time on nicosulfuron efficacy applied in Urochloa brizantha cv. Marandu

Nicosulfuron is the commonly used herbicide for the control of annual weeds and broadleaf weed species in maize production. However, little is known about the length of time nicosulfuron can remain in the spray tank prior to application in the field without impacting efficacy. The objective of this study was to evaluate the effect of different storage times of the nicosulfuron spray solution on phytotoxicity, production and physiology of Marandu palisadegrass [Urochloa brizantha (Hochst. ex A. Rich.) R. D. Webster cv. Marandu]. The experiment was analyzed in a 6 × 5 factorial arrangement with a complete randomized design. The treatments were six storage times of the nicosulfuron spray solution (0, 6, 12, 24, 48 and 72 h) applied in the Marandu palisadegrass, and five evaluation periods (0, 7, 14, 21 and 60 days after application). Phytotoxicity by the nicosulfuron in the Marandu palisadegrass had parabolic pattern as a function of the interaction between storage time and evaluation period. The photosynthetic rate decreased as a function of the days after nicosulfuron application and showed a discrete increase as a function of the spray solution storage time. Nicosulfuron solution acidifies with time and the effects on phytotoxicity decreased by 30% after 72 h.

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Effect of phytosanitary spray solution storage time on the viability of Beauveria bassiana conidia1

Pesquisa Agropecuária Tropical ◽

10.1590/1983-40632019v4955513 ◽

2019 ◽

Vol 49 ◽

Author(s):

Renan Zampiroli ◽

Cleyton Batista de Alvarenga ◽

Bruno Sérgio Vieira ◽

Jair Rocha do Prado ◽

Paula Cristina Natalino Rinaldi ◽

...

Keyword(s):

Beauveria Bassiana ◽

Storage Time ◽

Weather Conditions ◽

Application Rate ◽

Adverse Weather Conditions ◽

Spray Solution ◽

Randomized Design ◽

Adverse Weather ◽

Completely Randomized Design ◽

Storage Times

ABSTRACT Adverse weather conditions, or mechanical problems and decrease in the application rate, may increase the storage time of the spray solution in the sprayer tank. This study aimed to assess the effect of the phytosanitary spray solution storage on the germination of Beauveria bassiana conidia, with or without agricultural adjuvants. A completely randomized design was used, in a 13 x 5 factorial scheme, consisting of thirteen storage times (0, 4, 8, 12, 16, 20, 24, 28, 32, 36, 40, 44 and 48 h) and five compositions for the spray solution (B. bassiana, B. bassiana + Helper Neutrum, B. bassiana + TA-35, B. bassiana + Nimbus and B. bassiana + Orobor). The biological spray solution containing B. bassiana conidia and no adjuvants remained viable for use after preparation and the conidial germination decreased 9.2 times after 48 h when an adjuvant was added.

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Karakteristik Fisikokimia dan Aktifitas Antioksidan Daging Itik yang Dilapisi Ekstrak Propolis Selama Penyimpanan Suhu Ruang

Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan ◽

10.29244/jipthp.9.3.151-157 ◽

2021 ◽

Vol 9 (3) ◽

pp. 151-157

Author(s):

A. Apriantini ◽

S. Adinata ◽

Y. C. Endrawati

Keyword(s):

Shelf Life ◽

Storage Time ◽

Ph Value ◽

Edible Coating ◽

Cooking Loss ◽

Propolis Extract ◽

Randomized Design ◽

Completely Randomized Design ◽

Storage Times ◽

And Storage

Duck meat is a perishable food that has a short shelf-life. Therefore, packaging is needed to be used tomaintain duck meat quality during storage, one of the ways to extend shelf-life of duck meat is usingpropolis extract as edible coating which is contained antioxidant substances which can be used to extendduring storage. The aim of this research was to analyze the effect of propolis extract as an edible coatingmaterial on duck meat to maintain the quality and extend shelf-life of duck meat at room temperature.The research was used a completely randomized design (CRD) factorial 4x3 with 3 replications,consisting of 4 propolis concentrations (0.0%, 0.5%, 1.0%, 1.5%) and 3 storage times (0 hours, 6 hoursand 24 hours). Duck meats coated with propolis extracts had a significant effect on the water content andantioxidant activity of duck meat (P < 0.05). The storage time had a significant effect on the pH valueand the cooking loss of duck meat (P <0.05). The addition of propolis extract and storage time had asignificant effect on the pH value, cooking loss and antioxidant activity of duck meat (P <0.05).

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Karakteristik Fisiko Kimia Tepung Ikan yang Diberi Pengawet Bawang Putih (Allium sativum) pada Masa Penyimpanan yang Berbeda

Jurnal Agripet ◽

10.17969/agripet.v19i1.14147 ◽

2019 ◽

Vol 19 (1) ◽

pp. 68-76

Author(s):

Orlan Orlan ◽

Nur Santy Asminaya ◽

Firman Nasiu

Keyword(s):

Water Content ◽

Crude Protein ◽

Storage Time ◽

Allium Sativum ◽

Fish Meal ◽

Physicochemical Characteristics ◽

Ash Content ◽

Factor B ◽

Randomized Design ◽

Storage Times

ABSTRAK. Penelitian ini bertujuan untuk mengetahui karakteristik fisiko kimia tepung ikan yang diberi tepung bawang putih (Allium sativum) pada masa penyimpanan yang berbeda. Rancangan penelitian yang digunakan adalah Rancangan Acak Lengkap Pola Faktorial (RALF) dengan faktor A adalah tepung ikan dengan 3 level penambahan tepung bawang putih (0, 1, 2 dan 3%) dan Faktor B adalah lama penyimpanan tepung ikan (1, 2, 3 dan 4 minggu). Setiap perlakuan diulang sebanyak 3 kali. Variabel yang diamati dalam penelitian ini adalah Warna, Aroma, Kadar Air (KA), Kadar Abu (KA), Lemak Kasar (LK) dan Protein Kasar (PK). Hasil penelitian menunjukkan bahwa penambahan tepung bawang putih di dalam tepung ikan dengan level 0, 1, 2 dan 3% dengan lama penyimpanan yang berbeda berpengaruh nyata terhadap meningkatkan kadar air, tetapi menurunkan abu dan protein kasar. Interaksi antara level tepung bawang putih yang ditambahkan pada tepung ikan dan lama penyimpanan yang berbeda berpengaruh nyata (P˂0,05) terhadap kadar lemak kasar dan protein kasar. (Physicochemical characteristics of fish meal with garlic (Allium sativum) preservatives at different storage periods) ABSTRACT. This study aimed to determine the physicochemical characteristics of fish meal fed with garlic flour (Allium sativum) at different storage periods. The research design used was a Factorial Complete Randomized Design (RALF) with factor A being fish flour with 3 levels of adding garlic flour (0, 1, 2 and 3%) and Factor B was the storage time of fish meal (1, 2, 3 and 4 weeks). Each treatment was repeated 3 times. The variables observed in this study were colour, aroma, water content (KA), ash content (KA), crude fat (LK) and crude protein (PK). The results showed that the addition of garlic flour in fish meal with levels 0, 1, 2 and 3% with different storage periods significantly affected water content, but reduced ash and crude protein. The interaction between the level of garlic flour added to fish meal and the different storage times significantly (P˂0.05) on crude fat and crude protein.

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Pengaruh Lama Penyimpanan Wafer Pakan Sampah Sayuran Terhadap Kandungan Fraksi Serat (Hemiselulosa, Selulosa dan Lignin)

Jurnal Peternakan Sriwijaya ◽

10.33230/jps.8.2.2019.10186 ◽

2020 ◽

Vol 8 (2) ◽

pp. 9-17

Author(s):

Neli Definiati

Keyword(s):

Storage Time ◽

Animal Feed ◽

Cellulose Content ◽

Vegetable Waste ◽

Nutritional Content ◽

Randomized Design ◽

Fiber Fractions ◽

Completely Randomized Design ◽

The University ◽

Storage Times

ABSTRACT Vegetable waste can be an alternative in the supply of animal feed because it has a relatively good nutritional content but the condition is easy to rot, so needs processing through technology in the form of wafers to optimize the utilization of vegetable waste. This study aims to determine the effect of different storage times on fiber fractions and is expected to provide information on how to make wafer feed for ruminant.This research was conducted in April to June 2019 at the Laboratory of Agriculture at the University of Muhammadiyah Bengkulu and continued by Van Soest analysts at the Bogor Institute of Agriculture Laboratory (IPB). The method used in this study is a Completely Randomized Design with A (control), B (stored for 1 week), C (stored for 2 weeks), D (stored for 3 weeks). The parameters observed were hemicellulose, cellulose, and lignin.The results showed that the treatment was significantly different for the content of hemicellulose and lignin but not significantly for the cellulose content. The conclusion in this study is that the storage time of wafers for 21 days can reduce the content of hemicellulose and lignin, but can not reduce the content of cellulose. Keywords: Vegetable Waste, Wafers, Hemicellulose, Cellulose and Lignin.

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Quality of quail eggs at different times of storage

Ciência Animal Brasileira ◽

10.1590/1089-6891v15i424107 ◽

2014 ◽

Vol 15 (4) ◽

pp. 409-413 ◽

Cited By ~ 5

Author(s):

Rafael Carlos Nepomuceno ◽

Pedro Henrique Watanabe ◽

Ednardo Rodrigues Freitas ◽

Carlos Eduardo Braga Cruz ◽

Maria Simone Mendes Peixoto ◽

...

Keyword(s):

Storage Time ◽

Internal Quality ◽

Average Weight ◽

Unit Value ◽

Randomized Design ◽

Lower Variation ◽

Storage Times ◽

And Storage ◽

Haugh Unit

A trial was conducted to evaluate quality of quail eggs from two companies (A and B) at two storage times (5 and 15 days after packing). A total of 480 eggs were kept at room temperature and distributed in a completely randomized design in 2x2factorial arrangement (companies and storage time). The results indicated that trays from company B presented higher weight, as well as mean egg weight. However, the eggs in trays from company A showed greater uniformity. Evaluating the external quality, we found that above 90% of eggshell were considered with total integrity, and no difference for this characteristic between companies was found. The eggs from company A presented lower average weight in comparison to those from company B, regarding storage time. No differences were observed between eggs from companies A and B for Haugh unit value. Storage time of 15 days after packing promoted reduction in Haugh unit value in comparison to those stored for 5 days. Quail eggs from company A presented lower variation in weight, although heavier eggs are produced by company B. Internal quality of quail eggs from both companies was similar. Storage time affected eggs quality.

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Weed Control and Selectivity to Post-Applied Herbicides in Eucalyptus

Journal of Agricultural Science ◽

10.5539/jas.v9n10p67 ◽

2017 ◽

Vol 9 (10) ◽

pp. 67

Author(s):

Allan Lopes Bacha ◽

Mariluce Pascoina Nepomuceno ◽

Willians Cesar Carrega ◽

Pedro De Figueiredo Rocha Barbosa Martins ◽

Pedro Luis da Costa Aguiar Alves

Keyword(s):

Methyl Ester ◽

Weed Control ◽

Dry Matter ◽

Panicum Maximum ◽

Weed Species ◽

Visual Effects ◽

Initial Development ◽

Randomized Design ◽

Completely Randomized Design ◽

Urochloa Brizantha

The objective of this study was to evaluate the selectivity of fluazifop-p-butyl and haloxyfop-R methyl ester on Eucalyptus urograndis (clone GG100), as well as the use of fluazifop-p-butyl for control of Panicum maximum and Urochloa brizantha. Two experiments were conducted in 15-liter capacity pots, in a completely randomized design with four replications. The first experiment consisted of seven treatments, in which fluazifop-p-butyl and haloxyfop-R methyl ester were sprayed at 15, 30 and 37 days after planting (DAP) and a control plot without application. In the second experiment, the treatments consisted of a factorial 4 × 2 (four application periods and two weed species), in which three seedlings of P. maximum or U. brizantha were transplanted per pot. In both experiments, at 90 DAP, plant height, stem diameter, leaf area and total dry matter of eucalyptus were evaluated. In the second experiment, besides the morphological parameters, the percentage of weed control was evaluated. The data was submitted to analysis of variance by F test, and the means compared by Tukey test at the level of 5% of probability. Both herbicides did not cause visual effects of phytointoxication in eucalyptus, but haloxyfop-R methyl ester was not selective to clone GG100 (E. urograndis). Fluazifop-p-butyl was selective to clone GG100, providing better control in the first application period (15 DAP) but only for P. maximum, which negatively affected the initial development of eucalyptus, while U. brizantha was not efficiently controlled with the usage of fluazifop-p-butyl.

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Hydro-conditioning and seed partitioning for Inga laurina (SW.) Willd Propagation

Scientia Agraria Paranaensis ◽

10.18188/sap.v19i4.24844 ◽

2021 ◽

pp. 347-352

Author(s):

Alexandre Hack Porto ◽

Américo Wagner Júnior ◽

Carlos Kosera Neto ◽

Larissa Corradi Voss ◽

Gisely Corrêa de Moura ◽

...

Keyword(s):

Aerial Part ◽

Storage Time ◽

Riparian Forests ◽

Experimental Unit ◽

Emergence Time ◽

Evaluation Period ◽

Popular Medicine ◽

Randomized Design ◽

Completely Randomized Design ◽

Partitioning Technique

The Inga laurina (Sw.) Willd species comes from tropical and subtropical regions, in several phytogeographic areas of distribution, including Brazil. It belongs to the leguminous family, present in riparian forests and used in urban afforestation, it provides shading and a pleasant microclimate, ornamental value, in addition to the fruit being consumed by man and birds. Species of this genus have compounds that are used in popular medicine. The propagation method is still by seeds, making it difficult to obtain the seedling, as they present recalcitrance, impairing its storage viability. The objective of this work was to verify the possibility of I. laurina seeds partitioning for the species propagation, and the storage viability, if previously subjected to hydro-conditioning. A completely randomized design was adopted, in a 2 x 4 factorial (Lot x storage time), with four replications of 50 seeds per experimental unit. The treatments were formed by the lots of whole and partitioned seeds, plus the hydro-conditioning application in the stored period. After the treatment’s application, sowing was done in tubes, being kept in a 120-day evaluation period. After this period, emergence, emergence speed index, average emergence time, air length and roots (cm), the aerial part and roots dry biomass (g), number of roots, leaves and stems (g) were evaluated. Seed partitioning was not proved to be advantageous. The seed partitioning technique was not proved to be advantageous. The hydro-conditioning adoption during storage allowed the seeds to remain viable and with the desired vigor.

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MANFAAT PENAMBAHAN TEPUNG KUNYIT (Curcuma domestica Val) DAN TEPUNG JAHE (Zingiber officinale) TERHADAP KUALITAS BAKSO ITIK AFKIR DENGAN LAMA PENYIMPANAN YANG BERBEDA

Buletin Peternakan ◽

10.21059/buletinpeternak.v39i1.6153 ◽

2015 ◽

Vol 39 (1) ◽

pp. 9 ◽

Cited By ~ 1

Author(s):

Indah Nur Lestarini ◽

Novitasari Anggarawati ◽

Adi Magna Patriadi Nuhriawangsa ◽

Ratih Dewanti

Keyword(s):

Storage Time ◽

Ph Value ◽

Zingiber Officinale ◽

Water Holding Capacity ◽

Randomized Design ◽

Two Factors ◽

Completely Randomized Design ◽

Storage Times ◽

Water Holding

The aim of the research was to determine the advantage of tumeric flour (Curcuma domestica Val) and ginger flour (Zingiber officinale) addition on quality of culled duck meatball in different storage times. The materials were thigh duck, tumeric flour and ginger flour. The design used in experiment was a Completely Randomized Design (CRD) with factorial pattern 4x3 as the first factor was concentration of turmeric flour (0; 0.5; 1.0; 1.5%) and ginger flour (0; 1; 2; 3%) and the second one was storage time (0; 8; 16 hours). The result of the research showed that storage time affected (P<0.05) pH, tenderness and waterholding capacity. Concentration of tumeric flour and ginger flour affected tenderness.There was no interaction between those two factors on pH, water-holding capacity, tenderness,and total proteolitic bacteria. Concentration of turmeric flour 0,5% and ginger flour 1% with storage time during 0 hours gave the best result, with a pH value 6.49, tenderness 0.31, water-holding capacity 22.27, and a total proteolytic bacteria , 3.57x104. In conclusion, the finest result founded at 0.5% of turmeric flour and 1% of ginger flouraddition in meatball before storage. (Keywords: Culled duck, Ginger flour, Meatball, Storage time, Tumeric flour)

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

HortScience ◽

10.21273/hortsci.33.3.520e ◽

1998 ◽

Vol 33 (3) ◽

pp. 520e-520

Author(s):

Juan E Manzano ◽

Oswaldo Valor

Keyword(s):

Low Temperature ◽

Storage Time ◽

Storage Temperature ◽

Mangifera Indica ◽

Soluble Solids ◽

Soluble Solids Content ◽

Chemical Parameters ◽

Randomized Design ◽

Solids Content ◽

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 at temperatures of 10 ± 2, 15 ± 2 and 28 ± 2 °C. A randomized design 2 × 3 × 4 with three replications was used. Some chemical parameters were analyzed, such as total soluble solids content (% TSS), pH, tritatable acidity, and TSS/tritatable acidity ratio. TSS content increased with storage time at low temperature. The pH increased measurably with storage temperature, while tritatable acidity values results had inconsistent data.

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The accuracy of gypsum casts obtained from the disinfected extended-pour alginate impressions through prolonged storage times

BMC Oral Health ◽

10.1186/s12903-021-01649-2 ◽

2021 ◽

Vol 21 (1) ◽

Author(s):

Rania A. Sharif ◽

Khalid M. Abdelaziz ◽

Najla M. Alshahrani ◽

Fatimah S. Almutairi ◽

Mohrah A. Alaseri ◽

...

Keyword(s):

Dimensional Stability ◽

Storage Time ◽

Prolonged Storage ◽

Time Intervals ◽

Superior Surface ◽

Stability Data ◽

Surface Detail ◽

Storage Times ◽

One Way Anova ◽

Chemical Disinfection

Abstract Background Manufacturers of the extended-pour alginates claimed their dimensional stability through prolonged storage. No data confirmed the ability of these materials to maintain their dimensions and the reproduced oral details following their chemical disinfection. Therefore, this study evaluated the dimensional stability and surface detail reproduction of gypsum casts obtained from disinfected extended-pour alginate impressions through different storage time intervals. Methods Two hundred and forty three hydrocolloid impressions were made from one conventional (Tropicalgin) and two extended-pour (Hydrogum 5 and Chromaprint premium) alginates. These impressions were subjected to none, spray and immersion disinfection before their storage in 100% humidity for 0, 72 and 120 h. The dimensional stability and the surface detail reproduction were indirectly evaluated under low angle illumination on the resulted gypsum casts. At α = 0.05, the parametric dimensional stability data were analyzed using One-Way ANOVA and Tukey’s comparisons, while the nonparametric detail reproduction data were analyzed using KrusKal Wallis and Mann–Whitney's tests. Results All gypsum casts exhibited a degree of expansion; however, the recorded expansion values did not differ between test categories (P > 0.05). Generally, casts obtained from spray-disinfected impressions showed lower detail accuracy (P < 0.05). Immersion-disinfected extended-pour alginates produced casts with better detail accuracy following 120 h of storage (P < 0.05). Conclusion All alginates materials offer comparable cast dimensions under different testing circumstances. Extended-pour alginates offer casts with superior surface details following their immersion disinfection and 120 h of storage. Spray-disinfection using 5.25% sodium hypochlorite affects the surface details of casts obtained from conventional and extended-pour alginates adversely.

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