SPECTRAL REFLECTANCE OF IPÊ-AMARELO LEAVES UNDER DIFFERENT FORMS OF STORAGE AND COLLECTION TIME

The application of spectroradiometry techniques to the study of tree species allows the acquisition of information related to plant physiology and morphology, which can be used in conjunction with orbital images. However, it is known that when a leaf is extracted the senescence process is started, which is characterized by cell constituents degradation, loss of water and modifications of the foliar mesophyll structure. In this context, this study aimed to evaluate the influence of the collection time and storage form on the spectral response of ipê-amarelo leaves. Thus, 32 leaves were collected in distinct times (1h, 2h, 24h and 48h) and conditioned with(C) and without(S) thermal storage. The data were evaluated from the visual analysis of the spectral curves, derivative analysis and statistical analysis. The experiment was conducted in a Randomized block design and data were submitted to analysis of variance (ANOVA) and Tukey test (p = 0.05). Results indicated that thermal storage might delay the senescence process of the leaves. Both the collection time and the storage form affect the pattern of spectral behavior of the leaves of ipê-amarelo. The collection time has not shown significant differences between 1-2h. The largest differences were found between 2-24h after collection.

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Pemanfaatan Hasil Samping Fermentasi Belimbing Wuluh (Asam Sunti) dalam Pengolahan Ikan

Jurnal Ilmiah Mahasiswa Pertanian ◽

10.17969/jimfp.v3i2.2915 ◽

2018 ◽

Vol 3 (2) ◽

pp. 351-356

Author(s):

Weny Weny ◽

Rasdiansyah Rasdiansyah ◽

Novia Mehra Erfiza

Keyword(s):

Soluble Protein ◽

Room Temperature ◽

Storage Time ◽

Ph Value ◽

Block Design ◽

Total Acid ◽

Soaking Time ◽

Ph Values ◽

Randomized Block Design ◽

And Storage

Abstrak. Sampai saat ini belum ada penelitian lebih lanjut mengenai pemanfaatan hasil samping dari produk asam sunti. Tujuan penelitian ini untuk melihat pengaruh perendaman ikan di dalam air asam sunti dan penyimpanannya pada suhu ruang terhadap karakteristik ikan. Penelitian ini menggunakan Rancangan Acak Kelompok Faktorial dengan 2 faktor yaitu faktor waktu perendaman (W), yang terdiri dari 3 taraf (W1 : 30 detik, W2 : 5 menit, W3 : 10 menit) dan lama penyimpanan (S), yang terdiri dari 2 taraf (S1 : 0 jam, S2 : 2 jam). Hasil penelitian menunjukkan bahwa karakteristik air asam sunti pada uji pH memiliki rataan yaitu 1,27, total asam 49% dan total bakteri asam laktat 5,1×104 CFU/gram. Nilai pH ikan setelah direndam air asam sunti 5,22-5,65 dengan rataan 5,43 dan nilai protein terlarut berkisar antara 18,42-18,74% dengan rataan 18,74%.Dari penelitian didapatkan bahwa waktu perendaman (W) berpengaruh nyata (P≤0,05) terhadap nilai protein terlarut dari ikan namun berpengaruh tidak nyata (P0,05) terhadap nilai pH ikan, uji deskriptif aroma dan tekstur ikan. Lama penyimpanan (S) berpengaruh sangat nyata (P≤0,01) terhadap nilai pH ikan setelah perendaman namun berpengaruh tidak nyata (P0,05) terhadap uji deskriptif aroma dan tekstur ikan. Interaksi waktu perendaman dengan lama penyimpanan berpengaruh nyata (P≤0,05) terhadap nilai pH ikan namun berpengaruh tidak nyata terhadap uji deskriptif aroma dan tekstur ikan.Waktu perendaman ikan di dalam air asam sunti selama 10 menit dapat menghambat kenaikan pH ikan selama penyimpanan sampai 2 jam. Semakin lama perendaman ikan di dalam air asam sunti maka semakin tinggi protein terlarut dari ikan. Abstrack. Therefore, this study was conducted to see the effect of soaking the fish in asam sunti water and its storage at room temperature on the characteristics of the fish. This study uses a randomized block design factorial with 2 factors: soaking time (W), consisting of 3 levels (W1: 30 seconds, W2: 5 minutes, W3: 10 minutes) and storage time (S), consisting of 2 levels ( S1: 0 hours, S2: 2 hours). The results showed pHof asam sunti water is 1.27, total acid is 49% and lactic acid bacteria has of 5.1 × 104 CFU / gram and the soaked fish has pH values ranged from 5.22 to 5.65 with the average of 5.43 and soluble protein values ranged from 18.42 to 18.74% with the average 18.74%.The results indicated that the soaking time (W) has effect significantly to the value of soluble protein (P≤0,05) of fish but iteffect not significantly (P 0.05) on pH value of fish, descriptive test the of aroma and texture of the fish. Storage time (S) effect significantly (P≤0,01) to pH value of fish after soaking but it effectnot significantly (P 0.05) to the descriptive test of aroma and texture of the fish. Interaction withsoaking time and storage (WxS) effect significantly (P≤0,05) to pH value of fish but it effect to not significantly the descriptive test of aroma and texture of the fish.Soaking time the fish in water for 10 minutes sunti can inhibit increasing in the pH of the fish during storage up to 2 hours. The longer soaking time of the fish in the asam sunti water, the higher sunti acid soluble proteins from value.

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Avaliação do desempenho produtivo e da qualidade físico-química dos frutos de tomateiro cereja produzidos sob a influência de porta-enxertos

Revista Agraria Academica ◽

10.32406/v4n3/2021/61-71/agrariacad ◽

2021 ◽

Vol 4 (3) ◽

pp. 61-71

Author(s):

Antonia Mirian Nogueira de Moura Guerra ◽

◽

Ítalo José da Silva Rodrigues ◽

Keyword(s):

Room Temperature ◽

Block Design ◽

Physicochemical Characteristics ◽

Chemical Quality ◽

Cherry Tomato ◽

Physical Chemical ◽

Randomized Block Design ◽

And Storage ◽

Storage Temperatures

The objective was to evaluate the production and post-harvest quality of fruit from grafted and non-grafted tomatoes. The experiment was carried out in a randomized block design with five treatments (Jiloeiro, Berinjeleira, Jurubeba, 'Intacto' rootstock and the witness the cherry tomato without grafting) and 16 replicates. In the evaluation of physical-chemical quality, the experiment followed a randomized block design in a 5x2 factorial scheme (rootstocks and storage temperatures, 10 ºC and room temperature) four replications. For a better productive contribution of the cherry tomato, the use of rootstocks from Jurubeba and Intacto is indicated, however, the use of a rootstock did not contribute to the durability and physicochemical characteristics of the fruit. When conditioned at 10 ºC, the fruits showed a better visual and physical-chemical aspect in relation to the ambient temperature, with increased durability of the product in all treatments.

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CARACTERIZAÇÃO ESPECTRAL NA REFLECTÂNCIA DE Eucalyptus grandis

FLORESTA ◽

10.5380/rf.v42i2.17587 ◽

2012 ◽

Vol 42 (2) ◽

pp. 285

Author(s):

Emanuel Araújo Silva ◽

Gabriel Paes Marangon ◽

Luana Dessbesell ◽

Weslley Wilker Morais ◽

Diogo Belmonte Lippert ◽

...

Keyword(s):

Spectral Response ◽

Block Design ◽

Eucalyptus Grandis ◽

Visible Range ◽

Spectral Measurements ◽

Randomized Block Design ◽

Significant Difference ◽

Average Reflectance ◽

Santa Maria ◽

Spectral Location

O objetivo do trabalho foi comparar níveis de reflectância das folhas de Eucalyptus grandis Hill ex Maiden através de medidas espectrais a partir da localização das mesmas em relação à árvore e aos pontos cardeais. O experimento foi conduzido na área experimental pertencente à FEPAGRO, localizada no município de Santa Maria-RS. O trabalho compreendeu a instalação de delineamento blocos ao acaso. Com a utilização de um espectrorradiômetro FieldSpec®3, foram obtidas as medidas de radiância refletida da face superior das folhas e posteriormente trabalhados no software R. Na Banda 1 (400 a 700 nm), notou-se um pico que está relacionado ao total de clorofila na folha dentro da faixa do visível. Observou-se que folhas na posição leste foram as que apresentaram maior reflectância, e as folhas que estavam ao sul e ao oeste apresentaram as menores. Para a Banda 2 (700 a 1000 nm), observou-se diferença estatística significativa apenas entre os valores médios das reflectâncias no par de posições leste-oeste, contrastando com a Banda 1, que obteve diferença significativa entre as reflectâncias médias de todos os pares. A resposta espectral das folhas revelou-se estatisticamente diferente, confirmando, assim, que há diferença espectral relacionada à localização das árvores e posições de coletas das folhas.Palavras-chave: Espectrorradiometria; sensoriamento remoto; curva de reflectância. AbstractSpectral reflectance characterization in Eucalyptus grandis. The objective was to compare levels of reflectance of leaves of Eucalyptus grandis Hill ex Maiden using spectral measurements from their location in relation to the tree and the cardinal points. The experiment was carried out in the experimental area belonging to FEPAGRO, located in Santa Maria-RS. The work included the installation of a randomized block design. With the use of a spectroradiometer FieldSpec ® 3, it was measured the radiance reflected from the upper surface of leaves for further work with the software R. In the first band (400 to 700 nm), it was realized that a peak is related to total chlorophyll within the visible range. It was observed that the leaves heading east presented the highest reflectance and the leaves at south and west had the lowest one. For the second band (700 to 1000 nm), we observed a statistically significant difference only between the average values of reflectance in the pair of east-west positions, contrasting with the band that got a significant difference between the average reflectance of all pairs. The spectral response of leaves proved to be statistically different; it confirms that there are differences related to the spectral location of trees and locations of collected leaves.Keywords: Spectroradiometry; remote sensing; reflectance curve.

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PENGARUH PENGGUNAAN TEPUNG KUNYIT ( Curcuma domestica Val.) DAN LAMA PENYIMPANAN TERHADAP KUALITAS SOSIS IKAN TENGGIRI (Scomberomorus sp)

Jurnal Pengolahan Pangan ◽

10.31970/pangan.v4i2.25 ◽

2019 ◽

Vol 4 (2) ◽

pp. 65-73

Author(s):

Syaifuddin

Keyword(s):

Water Content ◽

Storage Time ◽

Ph Value ◽

Block Design ◽

Microbiological Quality ◽

Chemical Quality ◽

Storage Duration ◽

Randomized Block Design ◽

And Storage

This study aims to determine the effect of giving levels of turmeric flour and storage time on microbiological quality, sensory quality and chemical quality of mackerel fish sausages. The method used in this research is descriptive research used to observe the total number of bacterial colonies and molds, while experimental research using Factorial randomized block design (RBD) for analyzing sensory tests. Completely Randomized Design (CRD) factorial pattern for analyzing water content and pH tests. The results showed the administration of turmeric flour can inhibit bacteria and mold for 12 hours. Sensory testing showed an interaction between the level of turmeric flour treatment and storage time. Chemical testing shows the storage time can cause fluctuations in water content. The pH test shows the level of turmeric flour can increase the pH value, and the pH value will decrease during storage. The conclusion of the study is that the level of turmeric flour and storage time affect the quality of sausage microbes. The interaction between the level of turmeric flour and the length of storage has an influence on the taste and texture of fish sausages during storage by inhibiting the growth of microbes so as to maintain quality degradation. levels of turmeric flour and storage duration affect the chemical quality of sausages

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UJI MUTU BENIH TIGA VARIETAS PADI (Oriza sativa L) PADA BEBERAPA WADAH SIMPAN The test quality seed of tree rice variety on the several storage containers

AgriPeat ◽

10.36873/agp.v20i02.142 ◽

2019 ◽

Vol 20 (02) ◽

pp. 75-80

Author(s):

Admin Journal

Keyword(s):

Water Content ◽

Block Design ◽

Rice Variety ◽

Test Quality ◽

Storage Container ◽

Randomized Block Design ◽

Physiological Quality ◽

Storage Containers ◽

And Storage

ABSTRACTThe aim of the study was to examine several storage containers for the quality of the seeds of threerice varieties. Using a randomized block design faktorial. The first factor is the storage container (W)consisting of W1 = open cardboard, W2 = gunny sack, W3 = plastic and W4 = can. The second factor isrice varieties consisting of V1 = inpara 3, V2 = situbagendit and V3 = towuti. The physiological qualityvariables observed are water content, germination power and the potential for maximum seed growth.The results showed that the storage container and variety had an effect on water content, germinationand the potential for maximum seed growth. The physiological quality of Towuti seeds can bemaintained for up to 70 days in a sealed storage container in the form of cans.Keywords: seeds, rice variety and storage container

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The Type of Fish and Storage Time to The Characteristics of Pedetan in Jembrana Bali

SEAS (Sustainable Environment Agricultural Science) ◽

10.22225/seas.1.1.435.12-18 ◽

2018 ◽

Vol 1 (1) ◽

pp. 12

Author(s):

Ni Made Ayu Suardani Singapurwa ◽

I Wayan Sudiarta ◽

Anak Agung Made Semariyani ◽

Mariam Lupita Kant

Keyword(s):

Water Content ◽

Storage Time ◽

Block Design ◽

Assessment Method ◽

Total Volatile ◽

Quality Control Laboratory ◽

Randomized Block Design ◽

Base Analysis ◽

Agricultural Faculty ◽

And Storage

Abstract This study aims to determine the study of fish type and storage time to the characteristics of 'pedetan' fish in Jembrana-Bali. This research was conducted in March-May 2015 at Agricultural Processing Laboratory of Agricultural Faculty of Warmadewa University and TVB (Total Volatile Base) analysis was conducted at Fishery product and Quality Control Laboratory of Bali Province. The design used was Factorial Randomized Block Design (RAK) pattern consisting of two treatments and three replications. The first treatment is fish, the type of Sardinella sirm and Sardinella bleeker. The second treatment is the storage time which is consisting of 7 levels ie storage time 0 week, 2 weeks, 4 weeks, 6 weeks, 8 weeks, 10 weeks, and 12 weeks. Observations are made objectively and subjectively. Objective observations include water content, acidity (pH), weight change, and TVB. Subjective observations include appearance, odor, taste, texture, and fungus using assessment method in accordance with the Indonesian standard of quality (SNI 2721.1: 2009). From the objective observation result, water content ranged from 8.13 to 17.07%, pH 6.18-6.55, weight loss 0 - 1.44%, and TVB 34.22 - 53.62 mg-N / 100gram, and subjective observations obtained with specification values ranging from 7.13 to 8.27, odor 7.15 - 8.31, flavors 7.07 - 7.71, texture 7.22 - 7.91, mushrooms (no mushrooms). All analysis parameters above meet the Indonesian standard of quality (SNI 2721.1: 2009). From the results of the study, it was found that Sardinella sirm and Sardinella bleeker with a duration of 12 weeks can maintain the characteristics of pedetan on storage. Keywords: Pedetan, Sardinella sirm, Sardinella bleeker.

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STUDI KIMIA IKAN BANDENG (Chanos chanos Forskal) TANPA TULANG YANG DIKEMAS MENGGUNAKAN METODE KEMASAN BERBEDA PADA PENYIMPANAN SUHU DINGIN (5°C)

Jurnal Fish Protech ◽

10.33772/jfp.v3i2.15451 ◽

2020 ◽

Vol 3 (2) ◽

pp. 143

Author(s):

Faisal Faisal ◽

Andi Besse Patadjai ◽

Muhammad Syukri Sadimantara

Keyword(s):

Ph Value ◽

Block Design ◽

Vacuum Packaging ◽

Diversity Analysis ◽

Chemical Parameters ◽

Chanos Chanos ◽

Ph Values ◽

Randomized Block Design ◽

Significant Difference ◽

And Storage

ABSTRACT The aim of this study was to determine the chemical changes in boneless milkfish (Chanos chanos Forskal) with cold storage (5°C) until the 6th day. This study used a randomized block design (RBD) with 3 treatments; milkfish samples without packaging (C1), non-vacuum packaging (C2), and vacuum packaging (C3) and performed 3 times. Chemical parameters include pH, TVB, and TMA. The data obtained were analyzed using diversity analysis (ANOVA) and if a significant difference found in treatments then the DMRT test was continued. The results showed a significant difference in the TVB value 0-day storage, but in the pH and TMA values, there were no significant differences. The results of research on the storage of the 6th day showed a significant difference to the value of TVB and TMA, but at pH value, there was no significant difference. The results showed that the pH values of 0 and 6 days remained stable in the neutral range (6.3-6.8). TVB and TMA values for each treatment and storage are below tolerant limits. The highest values in TVB and TMA treatment without packaging on the 6th day (C1) were 19.39 mgN/100 gr and 3.32 mg/100 gr, respectively.Keywords: chemical compound, packaging, storage, thorns leave milkfishABSTRAKTujuan dari penelitian ini adalah untuk mengetahui perubahan kimia ikan bandeng tanpa tulang (Chanos chanos Forskal) pada penyimpanan suhu dingin (5°) pada awal penyimpanan sampai hari ke-6. Penelitian ini menggunakan rancangan acak kelompok (RAK) dengan 3 perlakuan yaitu sampel ikan bandeng tanpa kemasan (C1), kemasan nonvakum (C2), dan kemasan vakum (C3) dan dilakukan 3 kali ulangan. Perubahan kimia yang diukur meliputi pH, TVB, dan TMA. Data yang diperoleh dari uji kimia dianalisis menggunakan analisis keragaman (ANOVA) untuk mengetahui ada tidaknya perbedaan pada setiap perlakuan dan dilanjutkan uji DMRT jika didapatkan perbedaan yang signifikan. Hasil penelitian menunujukkan adanya perbedaan signifikan pada penyimpanan hari ke-0 terhadap nilai TVB, tetapi pada nilai pH dan TMA tidak terdapat perbedaan signifikan. Hasil penelitian pada penyimpanan hari ke-6 menunujukkan adanya perbedaan signifikan terhadap nilai TVB dan TMA, tetapi pada nilai pH tidak terdapat perbedaan signifikan. Hasil menunjukkan bahwa nilai pH hari ke-0 dan ke-6 nilai rata-rata pH tetap stabil di kisaran netral (6,3-6,8). Nilai TVB dan TMA pada setiap perlakuan dan penyimpanan dibawah batas tolerir. Nilai tertinggi pada TVB dan TMA pada perlakuan tanpa kemasan hari ke-6 (C1) masing-masing 19,39 mgN/100 gr dan 3,32mgN/100 gr.Kata kunci: Ikan bandeng tanpa tulang, kandungan kimia, kemasan, penyimpanan

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Varietal Screening of Short Day Onions (Allium cepa L.) under Coastal Saline Area

Agricultural Science Digest - A Research Journal ◽

10.18805/ag.d-5210 ◽

2020 ◽

Author(s):

S. Rahaman ◽

J. Mandal ◽

D. Saha ◽

S. Mohanta

Keyword(s):

West Bengal ◽

Block Design ◽

Growth Yield ◽

Storage Period ◽

Indian States ◽

Storage Losses ◽

Short Day ◽

Randomized Block Design ◽

Traditional Area ◽

And Storage

Background: Onion is an economically important bulbous vegetable crop widely cultivated in India. Onion produced in West Bengal can only partially meet up its domestic need and thus extremely depends upon supply from other Indian States during lean period. Bringing more area under cultivation with improved varieties can boost the production and productivity of onion in West Bengal. The present situation leads to explore the scope of onion cultivation in non-traditional area. The objective of the study was to know the production and storage performance of onion varieties under Coastal Saline Zone of West Bengal, with the greater aim to explore this non-traditional onion growing area in future.Methods: Sixteen short day onion varieties were evaluated in Rabi 2014-15 and 2015-16 in Ramkrishna Ashram KVK, Nimpith following Randomized Block Design with three replications. Eight field parameters, three laboratory parameters and four storage parameters were studied. Result: Enough variation was noticed for different growth, yield, quality and storage attributes among the onion cultivars. The bulb yield, bulb weight, bulb equatorial and polar diameter was ranged from 62.8 to 124.5q/ha, 38.9 to 78.5 g, 32.5 to 47.6 cm and 34.7 to 47.3 cm respectively. The average TSS and pyruvic acid content was noted 12.7 ºBrix and 11.2 µmol/g respectively. After six month of storage in ambient condition, average PLW, rotting, sprouting and total losses was found 33.6%, 24.8%, 1.3% and 59.7% respectively. Among the varieties, Sukhsagar followed by Arka Niketan registered minimum storage losses of 20% and 35.1% at the end of storage period. Onion variety, Sukhsagar, Agrifound Light Red, Bhima Shakti, NHRDF Red-2, Pusa white Flat and NHRDF Red-3 were identified as top performers.

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Quality of adzuki bean seeds desiccated with flumioxazin and subjected to storage

Arquivos do Instituto Biológico ◽

10.1590/1808-1657000862018 ◽

2020 ◽

Vol 87 ◽

Author(s):

Cássio Jardim Tavares ◽

Morgana Soares Sousa ◽

Marco Antonio Moreira de Freitas ◽

Juliana de Fátima Sales ◽

Osvaldo Resende ◽

...

Keyword(s):

Seed Quality ◽

Block Design ◽

Seed Vigor ◽

Adzuki Bean ◽

Herbicide Application ◽

Randomized Block Design ◽

Evaluation Time ◽

Physiological Quality ◽

And Storage

ABSTRACT Production and storage environments influence the physiological and sanitary quality of seeds. This study aimed to evaluate the effects of the herbicide flumioxazin applied as a preharvest desiccant and storage on the physiological and sanitary quality of adzuki bean seeds. A randomized block design was used in a split-plot scheme, with four replications. Plots consisted of five doses of the herbicide flumioxazin (20, 25, 30, 35, and 40 g ai·ha-1) and subplots consisted of two evaluation times (harvest and six months after harvest). Two controls, with no herbicide application, were tested for each evaluation time. The physiological seed quality was maintained with doses from 25 to 35 g·ha-1 of flumioxazin. Increasing herbicide doses reduced the electrical conductivity of seeds. The increased doses also reduced the percentage of normal seedlings in the first germination count after six months of storage and caused seedling vigor loss. The storage of adzuki bean for six months reduced its physiological quality, leading to losses in germination and seed vigor. Storage and increasing doses of the desiccant flumioxazin reduced the incidence of the pathogens Rhizopus, Cladosporium, and Fusarium in the seeds. The increased doses of this herbicide reduced Aspergillus incidence. Penicillium incidence was not affected by treatments.

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Rooting of hardwood cuttings of Roxo de Valinhos fig (Ficus carica L.) with different propagation strategies

Revista CERES ◽

10.1590/0034-737x201461060015 ◽

2014 ◽

Vol 61 (6) ◽

pp. 989-996 ◽

Cited By ~ 1

Author(s):

Gilmar Antônio Nava ◽

Américo Wagner Júnior ◽

Eder Junior Mezalira ◽

Darcieli Aparecida Cassol ◽

Alexandre Luis Alegretti

Keyword(s):

Soil Cover ◽

Block Design ◽

Ficus Carica ◽

Cutting Depth ◽

Sand Soil ◽

Randomized Block Design ◽

Plastic Mulching ◽

Number Of Leaves ◽

Fig Tree ◽

Collection Time

The objective of this study was to evaluate the substrate, cuttings collection time, the position and the cutting depth, and the propagation environment on rooting of 'Purple Valinhos' fig tree cuttings in Southwestern Paraná, Brazil. Two experiments were carried out at UTFPR, Câmpus Dois Vizinhos, with hardwoods cuttings from Roxo de Valinhos fig tree. The first experiment used a randomized block design, in 3 x 3 x 2 factorial (substrate x environment x collection time), with four replications of 10 cuttings per plot. The cuttings were collected in the first fifteen days of July and August. The substrates were sand, soil and the mixture of these [1:1 (v / v)]. The environments used were open sky, tunnel with plastic cover and tunnel with half-shade black net cover. The second experiment used a randomized block design, 2 x 2 x 3 factorial (shoot cutting position x soil cover x shoot cutting depth), with four replications of 12 cuttings per plot. In the factor position, the vertically (0 º inclination) and inclined (45 º inclination) shoot cuttings were evaluated. Soil cover was tested with mulching plastic cover or not. The tested depths were 1/3, 1/2 and 2/3 in relation to the total length of the shoot cutting. In both experiments, the following were analyzed: rooting and mortality indices, number of leaves and primary shoots, length of the three largest roots per cutting. It was conclude that, the protected environment with plastic cover on sand as substrate must recommended for the rooting of fig estaca, collecting them in the first half of July. The inclination position and cutting depth of the estaca and the substrate coverage with plastic mulching did not influence the results.

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