scholarly journals The Effect of Coating as Antifungi of Harumanis Mango's Post Harvest Losses

2020 ◽  
Vol 1 (2) ◽  
pp. 7-16
Author(s):  
Winda Amilia ◽  
Andrew Setiawan Rusdianto ◽  
Arma Dwi Novemi
Keyword(s):  
Corn Starch ◽  
Chemical Properties ◽  
Inhibition Zone ◽  
Post Harvest ◽  
Physical Chemical ◽  
Chemical Content ◽  
Total Dissolved Solid ◽  
Tobacco Extract ◽  
Physical And Chemical

The amount of mango production in Indonesia is quite high, but the quality of postharvest mangoes is still quite low. The quality of the fruit will decline due to contamination; one of the contaminants is fungi. The way to reduce the damage of postharvest products is by coating applications. The purpose of this study was to study the physical, chemical and antifungal activities of harumanis mangoes’s quality which had been given coating during storage that could cause postharvest losses of harumanis mangoes. There are 3 treatments, each of them are respectively the provision of corn based coating  6% tobacco extract, 8% tobacco extract and 10% tobacco extract. The physical and chemical properties of the antifungal coating of tobacco extract made from corn coating for post-harvest damage on harumanis mangoes were obtained by weight loss, texture, colour, respiration rate, vitamin C and total dissolved solid. Preventing coating can prevent damage after harvest and protect the harumanis mango; therefore the quality of the mangoes can be maintained. The best results from the priority with the largest diameter inhibition zone were given corn starch 10% tobacco extract. Then the higher the concentration of extract used, the greater the diameter of the inhibition zone obtained. Based on all the tests performed (physical, chemical, and antifungal) the best treatment from the treatment was obtained that consisted of mangoes with antifungal layers of corn starch 10% tobacco extract. Because the P3 obtained the best results in maintaining physical, chemical content and fungi for 15 days.

scholarly journals Characterization of physical, chemical and microstructure properties in the soft clay soil of the paddy field area

2021 ◽  
Vol 18 (1) ◽  
pp. 81
Author(s):  
Muhammad Rendana ◽  
Wan Mohd Razi Idris ◽  
Sahibin Abdul Rahim ◽  
Zulfahmi Ali Rahman ◽  
Tukimat Lihan
Keyword(s):  
Paddy Field ◽  
Clay Soil ◽  
Soil Aggregates ◽  
Soft Clay ◽  
Chemical Properties ◽  
Silty Clay ◽  
Physical Chemical ◽  
Physical And Chemical ◽  
Field Area

<p>The soft clay soil has been categorized as infertile soil. The occurrence of soft clay soil in paddy field areas can decline soil quality and rice production. Therefore, to find the best technique for amending this soil, this study aimed to analyze the physical, chemical, and microstructure properties of the soft clay soil in the paddy field area. The soft clay soil samples were collected from two paddy blocks in Kedah, Malaysia. The physical and chemical properties of the soil were determined using the standard method in the laboratory. The microstructure properties were analyzed using Zeiss SUPRA 55VP microscopes. The results found that the soft clay soil was composed of silt – clay (&gt; 90%) with the texture of silty clay. The soft clay soil was characterized by low values of organic matter (2.63-3.42%), pH (3.32-3.69), cation exchange capacity (6.89-8.72 cmol<sub>c</sub> kg<sup>-1</sup>), available P (0.14-0.41 mg kg<sup>-1</sup>), aggregate stability (16.53-17.78%), and hydraulic conductivity (0.17 cm hr<sup>-1</sup>). In contrast, it indicated high values of soil water content (42.24-43.21%), and exchangeable Na<sup>+</sup> ions (2.48-2.50 cmol<sub>c</sub> kg<sup>-1</sup>). In addition, the analysis of heavy metals content revealed that their concentrations were below the critical level in the soil. The soft clay soil was largely governed by kaolinite minerals, and it had less compact structures with many large voids among soil aggregates. In conclusion, the quality of soft clay soil in the study area was poor with low physical and chemical parameters. The quality of the soil could be improved by the addition of soil amendments such as zeolite, cement, and other additive materials to absorb the excess water in the soil and increase the soil strength.</p>

scholarly journals GENETIC DIVERSITY AND FRUIT QUALITY OF SEVERAL POMELO “JERUK BALI” (Citrus grandis L. Osbeck) CULTIVARS IN BALI

2017 ◽  
Vol 5 (1) ◽  
pp. 43
Author(s):  
Ida Bagus Komang Mahardika ◽  
I Nyoman Rai ◽  
Made Sudiana Mahendra ◽  
Rindang Dwiyani
Keyword(s):  
Genetic Diversity ◽  
Rapd Markers ◽  
Morphological Character ◽  
Chemical Properties ◽  
Physical And Chemical Properties ◽  
Physico Chemical ◽  
Chemical Content ◽  
Physical And Chemical ◽  
And Chemical Properties

This study aimed to determine the genetic diversity and fruits quality of the "Jeruk Bali" cultivars grown in Bali. This research was conducted in all regencies and city in Bali, during 2016. Furthermore, several cultivars of “Jeruk Bali” were genetically analyzed based on RAPD markers using 10 primers. Analysis of the quality of fruit is based on physical properties and chemical content. Eighteen cultivars of "Jeruk Bali" obtained have a fruit morphological character with round, short round, and piriform fruit shapes, which are red, pink, cream and white flesh color. RAPD analysis results at 53% similarity level are grouped into 5 groups. The first group was only one cultivar, the second group consisted of 13 cultivars, the third and fourth groups were only one cultivar, while the fifth group consisted of two cultivars. The analysis of the diversity between cultivars based on the combination of physical and chemical properties of the fruit with hierarchy method on similarity level about 85% in a group is obtained by 4 (four) groups. Groupings by combination of physical and chemical properties of the fruit are not synchronized in their entirety with dendograms based on their genetic diversity. This illustrates the physico-chemical properties of “Jeruk Bali” fruit in general is not fully genetical expressed, but also influenced by conditions of environmental growth.

scholarly journals التحليل الكيميائي للمياه المعباء في محافظة دهوك

2020 ◽  
Author(s):  
dadvan Hakeem Abdulrahman
Keyword(s):  
Chemical Properties ◽  
Bottled Water ◽  
Human Needs ◽  
Physical Chemical ◽  
Laboratory Results ◽  
Different Seasons ◽  
Basic Human Needs ◽  
Physical And Chemical ◽  
And Chemical Properties

Drinking water is considered one of the basic human needs that cannot be dispensed with for any reason and the water must have quality standards in terms of taste and color in addition to the physical, chemical and biological specifications. The bottled water industry has flourished in recent decades, and the demand for it has increased in most parts of the world and for various reasons, perhaps the most prominent of which is the quality of bottled water and the regularity of that quality in different seasons, while the water changes its quality due to the quality of the source ,in addition to the possibility of contamination during transportation or when it is poorly stored, which It leads to a change in some physical and chemical properties of water. On this basis, specific samples were selected for all companies that manufacture bottled water at Duhok Governorate area, and then all samples were examined, both chemical and physical, to obtain laboratory results for these samples.

scholarly journals التحليل الكيميائي للمياه المعباء في محافظة دهوك

2020 ◽  
Author(s):  
dadvan Hakeem Abdulrahman
Keyword(s):  
Chemical Properties ◽  
Bottled Water ◽  
Human Needs ◽  
Physical Chemical ◽  
Laboratory Results ◽  
Different Seasons ◽  
Basic Human Needs ◽  
Physical And Chemical ◽  
And Chemical Properties

Drinking water is considered one of the basic human needs that cannot be dispensed with for any reason and the water must have quality standards in terms of taste and color in addition to the physical, chemical and biological specifications. The bottled water industry has flourished in recent decades, and the demand for it has increased in most parts of the world and for various reasons, perhaps the most prominent of which is the quality of bottled water and the regularity of that quality in different seasons, while the water changes its quality due to the quality of the source ,in addition to the possibility of contamination during transportation or when it is poorly stored, which It leads to a change in some physical and chemical properties of water. On this basis, specific samples were selected for all companies that manufacture bottled water at Duhok Governorate area, and then all samples were examined, both chemical and physical, to obtain laboratory results for these samples.

scholarly journals KUALITAS FISIK DAN KIMIA TELUR PINDANG MENGGUNAKAN DAUN JAMBU BIJI (Psidium guajava L) SERTA GARAM NaCl DENGAN KONSENTRASI BERBEDA

ZOOTEC ◽  
2020 ◽  
Vol 40 (2) ◽  
pp. 615
Author(s):  
Sasmita Nusi ◽  
Merri D. Rotinsulu ◽  
Moureen Tamasoleng ◽  
Rahmawaty Hadju
Keyword(s):  
Chemical Properties ◽  
Psidium Guajava ◽  
Chemical Quality ◽  
Physical Chemical ◽  
Randomized Design ◽  
Physical And Chemical Quality ◽  
Guava Leaves ◽  
Physical And Chemical ◽  
And Chemical Properties

PHYSICAL AND CHEMICAL QUALITY OF PINDANG EGGS USING GUAVA LEAVES (PSIDIUM GUAJAVA L) AND NACL SALT WITH DIFFERENT CONCENTRATIONS. This study aims to determine the physical and chemical quality of pindang eggs using guava leaves and NaCl salt with different concentrations. The material used was  egg, guava leaves, NaCl salt. This research used complete randomized design (CRD) with a factorial of 3x3 with 3 times replicated. Factor A consists of guava leaves  with 3 levels namely 2.5%, 5%, and 7.5%. Factor B consists of NaCl salt with 3 levels namely 2.5%, 5%, and 7.5%. Analysis of the variance showed that the distribution of guava leaves and NaCl salt was significant (P<0.01) on egg weight, moisture, gel forces, and non significant (P>0.01) on pH. Based on the results of such studies, it can be concluded that the best for the physical and chemical properties of the pindang egg was treatment of  7.5% of guava leaves and 7.5% of the NaCl salt.Keywords: Pindang Eggs, Guava Leaves, NaCl Salt, Physical-Chemical Properties

scholarly journals Effect of Slice Weight and Soaking Time on the Physico-Chemical Properties of Cassava Flour (Manihotesculentus) used for Bakery Products

2021 ◽  
pp. 10-24
Author(s):  
C. R. Abah ◽  
C. N. Ishiwu ◽  
J. E. Obiegbuna ◽  
E. F. Okpalanma ◽  
C. S. Anarado
Keyword(s):  
Chemical Properties ◽  
Process Variables ◽  
Soaking Time ◽  
Cassava Flour ◽  
Baked Goods ◽  
Cassava Root ◽  
Physico Chemical ◽  
Physical And Chemical ◽  
And Chemical Properties

Quality cassava(Manihotesculentus, Crantz) flour is often influenced by process variables such as slice weight and soaking time which may affect its nutritional quality. In this study, the effect of process variables (slice weight and soaking time) on quality of cassava flour was carried out. Cassava root was peeled, washed and cut into varied sizes (25.86 - 54.14 g) and soaked at varied time (7.03 - 40.97 h). The proximate composition, physical and chemical properties of the flour were carried out using standard methods. The result in our findings showed that slice weight and soaking time had significant increase (p<0.05) on the proximate and physico-chemical properties of the flour.The amylose and amylopectin content of the flour increased with increasing soaking time while the hydrogen cyanide content decreased with increase in soaking time. Overall, the quality cassava flour displayed desirable properties for its incorporation into baked goods.

scholarly journals Influence of application of nitrogen doses on the post-harvest quality of cucumber

2021 ◽  
pp. 343-347
Author(s):  
Adriane Cristina Pereira ◽  
Danielle Godinho de Araújo Perfeito ◽  
Gabriel Pereira de Souza ◽  
Natália Arruda ◽  
Cleiton Gredson Sabin Benett ◽  
...  
Keyword(s):  
Soluble Solids ◽  
Physical Parameters ◽  
Cucumis Sativus L ◽  
Fresh Matter ◽  
F1 Hybrid ◽  
Post Harvest ◽  
Physical Chemical ◽  
Federal Institute ◽  
Different Doses

The conditions of cultivation and the management of fertilization influence the productivity and the post-harvest quality of cucumbers in an expressive way. In this sense, the aim of this study is to evaluate the physical, chemical and sensorial post-harvest quality of cucumbers for canning purposes submitted to different doses of nitrogen fertilization. The experiment was carried out in a greenhouse at the Goiano Federal Institute (IF Goiano), campus Urutaí and After harvest, the material was sent to the food technology laboratory located in the campus. The soil of the area is classified as Red Latosol according he cucumber cultivar used was the Cucumis sativus L. Kybria F1 hybrid, most suitable for the processing of canned foods. The experimental design was randomized blocks and five treatments (nitrogen doses 0, 50, 100, 150 and 200 kg ha-1), and four replications. The physical parameters fruit length and diameter, fruit fresh matter, production per plant, titratable acidity (TA), pH, soluble solids (SS), moisture, ash content, and SS/TA ratio were evaluated. A sensory analysis was performed using acceptance and ordering-preference tests, in addition to an instrumental evaluation of texture. The application of different doses of nitrogen to cucumber in a protected environment influenced the production per plant and the physical-chemical characteristics of the fruits. However, the sensory quality was not affected. The doses 100 and 150 kg ha-1 of nitrogen is recommended for the production of canned cucumber

scholarly journals Some physical and chemical properties of substrates designed for container production of spruce (Picea abies (L) Karst)

2004 ◽  
pp. 79-90
Author(s):  
Vesna Vratusa
Keyword(s):  
Woody Plants ◽  
Low Cost ◽  
Chemical Properties ◽  
Foreign Markets ◽  
Urban Green Spaces ◽  
Nursery Production ◽  
Countries In Transition ◽  
Physical And Chemical ◽  
And Chemical Properties

Efficient nursery production of woody plants, as well as the level of their successful application in urban green spaces, greatly depends upon properties of substrates in which these individuals grow, develop and endure. Furthermore, quality of substrate does not only affect the quality of future product (plant individual or green space), but distinctly determines its price. This element, extremely significant for all countries in transition, thus Serbia as well, commands finding ways of making qualitative, but least expensive substrate. The most logical solution is to use mixtures/substrates of precisely defined properties, composed of domestic components. Results presented in this paper imply that it is possible to create precisely such standard mixtures from domestic resources at relatively low cost, adjusted to needs of particular species, which would ultimately lead to successful, non-expensive nursery production and application of produced stock, both on domestic and foreign markets.

scholarly journals QUALITY EVALUATION OF SOME BOTTLED WATERS AVAILABLE IN IRAQI MARKET

2021 ◽  
Vol 25 (4) ◽  
pp. 13-22
Author(s):  
Mohammed A. Rashid ◽  
◽  
Nagam O. Kariem ◽  
Keyword(s):  
Quality Evaluation ◽  
Trade Mark ◽  
International Standards ◽  
The Other ◽  
Fecal Coliforms ◽  
Physical Chemical ◽  
Trade Names ◽  
Ph Range ◽  
Physical And Chemical

This study was intended to evaluate the quality of some bottled waters available in Iraqi market, by testing their physical, chemical and biological characteristics. These samples produced by four companies during the period of December- 2016 to April-2017. The selected companies had the biggest sells and were under the trade names of AlluLua, Ala, Alwafi, and Venesia. The results showed that most bottled waters samples characteristics were in compliance with Iraqi and international standards, with some superiority in water quality for the trade mark Allulua upon the other companies, but the trade mark Ala was at the end of the list of quality rank. All the tested samples showed clean bacteriological results for coliforms as pollution indicators and fecal coliforms (all tests MPN was less than 1.1). The other physical and chemical characteristics showed pH range of 6.21 ~ 7.7, TDS of 12.81 ~ 126.88 mg/L, Ca of 0.24 ~ 25.5 mg/L, Mg of 3.2 ~ 13.1 mg/L, Na of 0.92 ~ 23 mg/L, K of 0 ~ 0.39 mg/L, Hardness of 3.8 ~ 38.2 mg/L, and chloride of 3.55 ~ 35.5 mg/L.

scholarly journals [NO TITLE AVAILABLE]

2012 ◽  
Vol 32 (3) ◽  
pp. 621-628
Author(s):  
Grazielle Gebrim Santos ◽  
Mara Reis Silva
Keyword(s):  
Chemical Properties ◽  
Ice Cream ◽  
Physical And Chemical Properties ◽  
Low Fat ◽  
Fat Replacers ◽  
Sugar Substitutes ◽  
Physical Chemical ◽  
Physical And Chemical ◽  
Microbiological Analyses ◽  
And Chemical Properties

The effect of replacing shortening and sugar on the physical and chemical properties of mangaba ice cream and its acceptability were evaluated. Ice cream formulations were tested with the following fat replacers: Selecta Light, Litesse, and Dairy Lo and the following sugar substitutes: Lactitol and Splenda. All formulations were subjected to physical, chemical, and microbiological analyses and evaluated by acceptability tests. In the sensory analysis, it was observed a larger acceptance of the formulations containing Selecta Light (SL) and the combination of Litesse, Lactiol, and Splenda (LLS). The largest reduction in total energetic value (50%) was observed in the formulation LLS. The use of fat and/or sugar substitutes caused a reduction in the air incorporation (overrun) and affected viscosity. The highest melting speed was observed in the formulation with Dairy-Lo, Lactitol, and Splenda. All formulations showed good levels of global acceptability and appearance. The substitution of shortening for fat replacers caused a reduction in air incorporation and changes in ice-cream viscosity. The low-fat mangaba ice-cream elaborated with Selecta Light was the best formulation in terms of viscosity and air incorporation when compared with the control. It also showed a good level of acceptability and low fat content.

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