PENGARUH JENIS KEMASAN TERHADAP MASA SIMPAN BAWANG DAUN

2021 ◽  
Vol 6 (3) ◽  
Author(s):  
Ni Jeni Fanira Subagyo ◽  
Yoga Aji Handoko ◽  
Wamilia Yulianingsih
Keyword(s):  
Economic Value ◽  
Storage Period ◽  
Allium Fistulosum ◽  
Physical Change ◽  
Storage Process ◽  
Leaf Color ◽  
Kraft Paper ◽  
Texture Change ◽  
Spring Onion ◽  
Intensive Development

ABSTRACTThe Spring onion (Allium fistulosum L) is one of the vegetables that deserve intensive development, since it has high economic value and in Indonesia it is used as both a mainstay and a highly popular mix of food. The notable physical change of the leaf during the storage process is the change in leaf color, elegance, decay, and stupobility. Product destruction affects a degree of freshness during distribution because it cannot last long, so proper postposte treatment is required to reduce the rate of respiration of the spring onion after the harvest and other factors that can cause decline in quality. This study is aimed at figuring out the effect that packaging has on storing leeks and knowing the correct packaging for storing leeks. The method used was the heavy shrink measurement, the color and texture of the leaf. The experimental used was a Random design complete (RAL) design with 4 such treatments as unpacked treatment, kraft paper packaging, kitchen tissues and plastic wrap each 3 times the test. The spring onion is heavy with an average of 32.50% non-packaged treatment, paper kraft 45.61%, kitchen tissue 37.54% and plastic wrap 48.38%. A relatively small or slow change in color and texture change is the packing treatment used as a plastic wrap. Based on research conducted, it could be concluded that packaging has had a tangible effect on the storing of Spring onion. Wrap a plastic wrap that can extend the leeks' saving period, since Spring onion packed in plastic wrap shrinkage are relatively small, the color of the leaf and the texture of the bar do not easily wither and decay.Keywords: Spring onion, Packaging, Storage Period 

Development of technology and research of quality indicators of yoghurt with natural filler in the preservation process

2021 ◽  
Vol 9 (16) ◽  
pp. 69-78
Author(s):  
Anna Helikh ◽  
◽  
Svitlana Danylenko ◽  
Tetiana Kryzhska ◽  
Li Qingshan ◽  
...  
Keyword(s):  
Control Sample ◽  
Storage Period ◽  
Storage Process ◽  
Toxicological Studies ◽  
Texture Characteristics ◽  
Practical Research ◽  
Microbiological Parameters ◽  
Natural Filler ◽  
Pumpkin Powder ◽  
Modern Technologies

The subject of research – yogurt and pumpkin powder. The purpose of the study – to develop the technology of making yogurt with filler – pumpkin powder. Methods. Standard and practical research methods of dairy products were used. The qualitative indicators of the developed yogurt (sensorial indicators, viscosity, microbiological and toxicological indicators) during storage (15 days) were studied. The results of the study. Modern technologies of yogurt production include the use of various additives to improve the technological properties, as well as quality and texture characteristics. In this work, new technological solutions were developed in the formulations of yogurts without stabilizer with dietary fiber contained in pumpkin meal powder, the acceptability of new types of yogurts was evaluated. The dependence of a rheological indicator - the viscosity of the product depending on the amount of filler - in the storage process is analyzed. It was found that the largest increase in effective viscosity was observed in the sample with the introduction of pumpkin meal powder in the amount of 10 %, and the smallest – in the sample with the introduction of pumpkin meal powder in the amount of 5 %. This is due to the quantitative introduction of pumpkin meal powder into the formulation, which is a good sorbent that promotes a more even distribution of moisture between the particles of crushed plant material, which contributes to the formation of a denser clot. The influence of the filler – pumpkin meal powder on the microbiological parameters of yogurt during storage was determined. Studies of microbiological parameters of the control sample of yogurt classic and experimental samples with pumpkin meal powder during storage (15 days) indicate that the opportunistic and pathogenic microflora are within acceptable values. Toxicological studies have shown that safety indicators developed samples of yogurt with filler – pumpkin meal powder – meet the toxicological requirements for the type of product. Based on research, it is proven that yogurt with a natural filler – pumpkin meal powder retains high quality throughout the storage period. Scope of research results. The results of the research will be used to improve the technology of yogurt production at dairy plants.

scholarly journals Effect of NSPRI tin-in-pot compared with pot-in-pot evaporative cooler on the stored fruits

2013 ◽  
Vol 2 (1) ◽  
pp. 63
Author(s):  
Kamaldeen Oladimeji Salaudeen ◽  
Anugwom Uzoma ◽  
Olyemi F.F ◽  
Awagu E.F
Keyword(s):  
Cooling System ◽  
Colour Change ◽  
Storage Period ◽  
Stored Products ◽  
Physical Change ◽  
Evaporative Cooling System ◽  
June July ◽  
Storage Structures ◽  
Determine Effect ◽  
Overall Effectiveness

The suitability of the humidity chambers known as Evaporative Cooling System (ECS) developed by Nigerian Stored Products Research Institute as storage structures for mangoes were compared for nine days between June-July 2012. Ambient and ECS Temperature throughout the storage period ranges between 27?C- 31?C and 20?C-27?C respectively, while the corresponding relative humidity was 51%-58% and 70%-81% respectively. Colour change and Weight loss were observed as a physical change to determine effect of each selected ECS on the stored mangoes. There is significant range of ripening in tin-in-pot which led to early deterioration of the stored mangoes. Pot in-pot affects the freshness of the stored mangoes. The overall effectiveness of the tested ECS shows that tin-in-pot is better for the storage of mangoes since for five days, it retains the freshness of the stored mangoes but cannot be used for long due to its natural reaction with the stored fruits.

Spring Onion (Allium fistulosum L.) Breeding Strategies

2021 ◽  
pp. 135-182
Author(s):  
Fatimah Kayat ◽  
Arifullah Mohammed ◽  
Ahmed Mahmood Ibrahim
Keyword(s):  
Allium Fistulosum ◽  
Breeding Strategies ◽  
Spring Onion

scholarly journals Antioxidant and pro-oxidant effects of tocopherol during the storage of Flat-European hybrid hazelnut oil

2021 ◽  
Author(s):  
xiaonuo feng ◽  
Yuying Zhang ◽  
Chunmao Lyu ◽  
Xianjun Meng ◽  
Wenxuan Dong
Keyword(s):  
Gallic Acid ◽  
Storage Period ◽  
National Standard ◽  
Hazelnut Oil ◽  
Storage Process ◽  
Tocopherol Concentration ◽  
Peroxidation Index ◽  
Oxidant Effect ◽  
Oxidation Effect ◽  
Antioxidant Effects

In order to analyze promotion and antioxidant effects of tocopherol in Flat-European hybrid hazelnut Oil, different amounts of α and δ-tocopherol were added into the purified Flat-European hybrid hazelnut oil and accelerated at 62 ℃ for 20 days to simulate the storage process of it, and the peroxidation index was measured respectively. Compared with the purified Flat-European hybrid hazelnut oil without tocopherol, the inflection point of tocopherol concentration and the change trend of its oxidation index were observed, and the antioxidant effects of several antioxidants in the hazelnut oil were compared, which provided a theoretical basis for adding antioxidants during storage of Flat-European hybrid hazelnut oil. When the content of α-tocopherol in Flat-European hybrid hazelnut oil filtered from tocopherol or normal one is respectively less than 500mg/kg or 300mg/kg, which plays an anti-oxidation effect. If it exceeds this value, it will act as a pro-oxidant effect, but δ-tocopherol has no such phenomenon. During the storage of oil with two kinds of tocopherol, α-tocopherol has better anti-oxidation ability than δ-tocopherol . The antioxidant effects of various antioxidants in hazelnut oil are: gallic acid> TBHQ> VC> tocopherol. Under the addition conditions specified in the national standard, gallic acid, TBHQ, VC, α-tocopherol and δ-tocopherol can prolong the storage period of Flat-European hybrid hazelnut oil at room temperature by 720.3, 318, 42.3, 19.5, and 9.6 days respectively compared with that without addition.

scholarly journals Effect of Packaging Materials and Storage Periods on the Protein Content of Three Soybean Varieties from Makurdi, Benue State, Nigeria

2019 ◽  
pp. 1-7
Author(s):  
J. O. Obute ◽  
S. V. Irtwange ◽  
T. Vange
Keyword(s):  
Protein Content ◽  
Interaction Effect ◽  
Economic Value ◽  
Storage Period ◽  
Packaging Material ◽  
Temperate Climate ◽  
Packaging Materials ◽  
Plastic Container ◽  
Randomized Design ◽  
And Storage

Soybeans are the leguminous vegetable of the pea family that grows in a tropical, subtropical and temperate climate. Protein and oil are soybeans seed components of great economic value. This work was carried out at the Seed Science Laboratory in the Federal University of Agriculture Makurdi, Nigeria. It was aimed at assessing the protein content of soybeans stored under ambient condition. The experimental design was factorial in 3x5x6x factorial completely randomized design (CRD) comprising 3 varieties, 5 storage periods and 5 packaging materials by 3 replicates. The varieties investigated were TGx 932- 3F, TGx1904- 6F and TGx1448- 2E stored in cloth, glass bottle, plastic container, low-density polyethene and laminate paper. The storage periods were 0, 2, 4, 6 and 8months Least significant (LSD) at 5% was used to compare the treatment means. The seeds in storage were sampled periodically (2, 4, 6 and 8 months) to determine the protein content. The protein content of the samples was determined according to the standard method. TGx 1448- 2E (V3) had the highest protein content while TGx 1904- 6F (V2) had the least.  The highest protein content was recorded in soybeans packaged in a plastic container (43.55) while the least was recorded in soybeans that were not packaged in anything (control). The investigation showed that soybeans stored for 8 months had the highest protein content of 44.01 and the lowest was in 0 months (36.47). It was observed that the protein content increased with increase in storage period. Significant differences ((P<0.05) were observed in all the main effects.  The result of the interaction between variety and storage period showed V3 (TGX-1448-2E) had the highest protein content when stored for 8 months and the lowest was V2 (TGX-1904-6F) at 0month (30.8) and the next lowest one was V2 at 2months (36.79). The interaction effect of storage period and packaging material on protein showed that the highest protein content was recorded at 8month and the lowest was recorded at the 0 months (36.467). The interaction effect of variety and packaging material on protein content showed variation. The highest protein content recorded was in V3 (44.795) while the lowest was for V2 (39.847). The highest interaction was between V3 x LDPE (44.795) and the lowest was V2 X laminate paper. However, there were significant differences (P<0.05) in all the interaction effects. The present study revealed that the protein content of stored soybeans varied with storage period, packaging material and variety.

scholarly journals Haploid Induction in Spring Onion (Allium fistulosum L.) via Gynogenesis

2015 ◽  
Vol 15 (1-2) ◽  
pp. 10-16 ◽  
Author(s):  
Ahmed Mahmood Ibrahim ◽  
Fatimah Binti Kayat ◽  
Dwi Susanto ◽  
Pedram Kashiani ◽  
Mohammed Arifullah
Keyword(s):  
Allium Fistulosum ◽  
Haploid Induction ◽  
Spring Onion

scholarly journals FAKTOR-FAKTOR YANG MEMPENGARUHI PENDAPATAN USAHA TANI BAWANG DAUN (Allium fistulosum L) (STUDI KASUS DI KECAMATAN BERGAS KABUPATEN SEMARANG)

2020 ◽  
Vol 20 (2) ◽  
pp. 150-157
Author(s):  
Agung Prasetyo
Keyword(s):  
Developing Countries ◽  
Data Analysis ◽  
Random Sampling ◽  
Agricultural Sector ◽  
Simple Random Sampling ◽  
Food Plant ◽  
Allium Fistulosum ◽  
Land Area ◽  
Spring Onion

Spring onion was a type of food plant that has long been known and cultivated in developing countries. Bergas District, Semarang Regency, has an area that makes scallions a leading agricultural sector. This study aimed to determine the factors that affect the income of leek farming. The method of determining the location used was purposive with simple random sampling for Collecting samples. Data analysis using OLS with the Cobb Douglas function. The results showed that the factors of land area, labor, seeds, and manure had a significant effect on the income of leek farmers. More efforts are needed to innovate and have the courage to cultivate leeks not only with an intercropping system so that income from farming can be higher.

scholarly journals Comparison of Metabolome and Transcriptome of Flavonoid Biosynthesis Pathway in a Purple-Leaf Tea Germplasm Jinmingzao and a Green-Leaf Tea Germplasm Huangdan reveals Their Relationship with Genetic Mechanisms of Color Formation

2020 ◽  
Vol 21 (11) ◽  
pp. 4167
Author(s):  
Xuejin Chen ◽  
Pengjie Wang ◽  
Yucheng Zheng ◽  
Mengya Gu ◽  
Xinying Lin ◽  
...  
Keyword(s):  
Economic Value ◽  
Flavonoid Biosynthesis ◽  
Green Leaf ◽  
Future Research ◽  
Anthocyanin Content ◽  
Leaf Color ◽  
Specific Expression ◽  
Expression Of Genes ◽  
Genes Encoding ◽  
Purple Leaf

Purple-leaf tea is a phenotype with unique color because of its high anthocyanin content. The special flavor of purple-leaf tea is highly different from that of green-leaf tea, and its main ingredient is also of economic value. To probe the genetic mechanism of the phenotypic characteristics of tea leaf color, we conducted widely targeted metabolic and transcriptomic profiling. The metabolites in the flavonoid biosynthetic pathway of purple- and green-leaf tea were compared, and results showed that phenolic compounds, including phenolic acids, flavonoids, and tannins, accumulated in purple-leaf tea. The high expression of genes related to flavonoid biosynthesis (e.g., PAL and LAR) exhibits the specific expression of biosynthesis and the accumulation of these metabolites. Our result also shows that two CsUFGTs were positively related to the accumulation of anthocyanin. Moreover, genes encoding transcription factors that regulate flavonoids were identified by coexpression analysis. These results may help to identify the metabolic factors that influence leaf color differentiation and provide reference for future research on leaf color biology and the genetic improvement of tea.

scholarly journals Evaluation of Microbiological, Physicochemical and Sensorial Properties of Purple Basil Kombucha Beverage

2019 ◽  
Vol 7 (9) ◽  
pp. 1321 ◽  
Author(s):  
Seydi Yıkmış ◽  
Sergen Tuğgüm
Keyword(s):  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Storage Period ◽  
Black Tea ◽  
The Other ◽  
Total Phenolic ◽  
Storage Process ◽  
General Acceptance ◽  
Kombucha Tea ◽  
Storage Times

Kombucha is a beverage prepared from fermented traditionally-flavored black or green tea (Camellia sinensis L.) with symbiotic culture of bacteria and yeast (SCOBY). In this study, the changes in the physicochemical, bioactive components, microbial quality and sensory properties of black tea kombucha and different proportions of purple basil (Ocimum basilicum L.) kombucha after fermentation were evaluated. While the pH values decreased during storage, the total acidity value increased. Purple basil had higher total phenolic content at all storage times than the other samples. At the end of the study, it was concluded that the total amount of phenolic compounds and flavonoids in purple basil was highly conserved compared to the other samples. Antioxidant values on the 30th day determined highest DPPH (radical scavenging activity) (64.19%) and CUPCAC (cupric reducing antioxidant capacity) (41.48%) in the purple basil kombucha beverage. When the color values were examined, it was found that there were statistically significant differences in the overall storage process in all samples. There was no significant change inconsistency, smell, taste and general acceptance with the storage process. As a result, 30-day storage period was found to be more successful and favorable for 100% purple basil kombucha tea.

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