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 Effect of Packaging Materials and Storage Periods on the Vigor Parameters of Some Selected Varieties of Soybeans in Makurdi, Benue State, Nigeria

2019 ◽  
pp. 1-14
Author(s):  
J. O. Obute ◽  
S. V. Irtwange ◽  
T. Vange
Keyword(s):  
Storage Period ◽  
Packaging Material ◽  
Packaging Materials ◽  
Seedling Vigor ◽  
Storage Material ◽  
Germination Test ◽  
Plastic Container ◽  
Seedling Length ◽  
And Storage ◽  
Very High

This study was carried out in 2017 at the Federal University of Agriculture, Makurdi Nigeria. The study was aimed at evaluating the effect of packaging materials and storage period on the vigor parameters of some selected varieties of soybeans in Makurdi. The experimental design was 3x5x6 factorial CRD comprising 3 varieties, 5 storage periods and 6 packaging materials by 3 replicates. Samples were collected from National Cereal Research Institute, Yandev sub-station. The soybeans were cleaned, dried and the moisture content noted. Five hundred grams was measured into the various packaging material stored and at Strategic Grains Reserve, Federal Ministry of Agriculture Makurdi. The seeds in storage was sampled periodically (2, 4, 6 and 8 months) to determine quality by conducting standard germination test with 100 seeds (100 seeds/rep). The investigation revealed that V3 (TGx 1448-2E) stored for 2 months had the highest Shoot seedling length while V1 (TGx 923-3F) stored for 8 months had the least shoot seedling length. Soybeans stored in cloth had a very high Shoot seedling length at 2 months but dropped thereafter and turned out to be the lowest at the end of the storage period. V2 (TGx 1904-6F) stored in laminate paper produced the longest Shoot seedling length and also produced the shortest with V1. The seedling root length was longest in V3 stored for 2 months and least in V1 stored for 8months.Soybeans stored in cloth for 2 months produced very high SRL 2 months but dropped to 0.00 at the end of the storage period. V2 did better in LDPE than all the packaging materials. V1 had the shortest SRL in soybeans stored in bottle. The highest seedling vigor was recorded in V3 stored for 2 months while the lowest seedling vigor was recorded in V1 stored for 8 months. V2 in plastic container had the highest seedling vigor whileV1 in plastic had the lowest. However, significant differences were observed at (P< 0.05) in the interaction effect. In the present study, LDPE proved to be the best packaging material and the variety that had more resistance to deterioration was V2 (TGx 1904-6F). Soybeans that are stored at ambient should be in storage material that are impervious to air and moisture otherwise the seeds will lose viability and vigor. In addition, varieties that are prone to fast deterioration should not be stored longer.

scholarly journals Pengujian Umur Simpan Kopi Arabika Bubuk Pada Jenis Kemasan dan Suhu Simpan Yang Berbeda

2021 ◽  
Vol 8 (1) ◽  
pp. 37
Author(s):  
Elsera Br Tarigan ◽  
Edi Wardiana ◽  
Handi Supriadi
Keyword(s):  
Shelf Life ◽  
Storage Temperature ◽  
Storage Period ◽  
Fat Content ◽  
Test Method ◽  
Life Test ◽  
Coffee Plantations ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
And Storage

<p><em>Coffee is a beverage that is widely consumed around the world. Proper packaging and storage temperature may extend shelf life of ground coffee. The study aimed to analyze the shelf life of ground Arabica coffee stored in different packaging types and temperature, conducted at smallholder coffee plantations in Garut Regency and the Integrated Laboratory of Indonesian Industrial and Beverage Crops Research Institute, Sukabumi, from June to August 2018. A completely randomized design in factorial was used with 3 factors and 2 replications. The first factor was the packaging type  which consisted of 3 types: thick alumunium  foil 65</em><em>m</em><em> (AF65), thick alumunium  foil 130</em><em>m</em><em> (AF130), and thick lamination 114</em><em>m</em><em> (L144). The second factor was the storage temperature which consisted of 3 levels: 25 <sup>o</sup>C, 35 <sup>o</sup>C, and 45 <sup>o</sup>C, while the third factor was the storage period which consisted of 5 levels: coffee unstored, and coffee stored for 2 weeks, 4 weeks, 6 weeks, and 8 weeks. The variables observed were the water and fat content, and the analysis of shelf life was carried out using the ASLT (Accelerated Shelf Life Test) method. The results showed that during storage, the water content increased, whereas the fat content decreased. Fat content is a critical variable in determining the shelf life of coffee. The coffee in AF130 packaging has longer shelf life than in AF65 and L144. To extend the shelf life of coffee packaged in AF130 and L144 is best kept at 45<sup> o</sup>C whereas coffee in AF65 packaging  is ideally at 25<sup> o</sup>C.</em></p>

scholarly journals The effect of packaging material and storage period on microwave-dried potato (Solanum tuberosum L.) cubes

2014 ◽  
Author(s):  
Shahrzad Shakouri ◽  
Hamid Reza Ziaolhagh ◽  
Javad Sharifi-Rad ◽  
Mojtaba Heydari-Majd ◽  
Rohallah Tajali ◽  
...  
Keyword(s):  
Solanum Tuberosum ◽  
Solanum Tuberosum L ◽  
Storage Period ◽  
Packaging Material ◽  
And Storage

scholarly journals Potential of Telfairia occidentalis leaf extract as boar semen extender

2018 ◽  
Vol 34 (1) ◽  
pp. 49-58
Author(s):  
Mathew Ayoola ◽  
Sokunbi Olujide ◽  
Olufemi Alabi
Keyword(s):  
Sperm Cell ◽  
Leaf Extract ◽  
Cell Concentration ◽  
Good Condition ◽  
Storage Period ◽  
Telfairia Occidentalis ◽  
Randomized Design ◽  
Boar Semen ◽  
Semen Extender ◽  
And Storage

The preservation of semen for Artificial insemination (AI) required the use of extender, which served as a buffer media to keep the sperm cell in good condition for fertilization. In this study, fluted pumpkin Telfairia occidentalis leaf extract (TOLE) potential as an unconventional boar semen extender was compared to Beltsville thawing solution (BTS), a conventional semen extender over a 48hr storage period. Aqueous solution of TOLE was prepared at three (3) concentration levels (25, 50 and 75%). Fresh ejaculates from boar were extended at (1:4) in TOLE solutions and BTS extender in a completely randomized design; treatments were replicated four (4) times. Extended semen was stored at 170C and evaluated for semen qualities which include pH, dead/live ratio (%) and sperm cell concentration at time intervals (0, 12, 24, 36 and 48) hrs. Extended semen was significantly (P < 0.05) affected by semen extenders and storage periods for pH, and dead/live ratio (%) but sperm cell concentration (103/cm3) not (P > 0.05) affected. The pH values for BTS was significantly (P < 0.05) higher as compared to TOLE extenders. 75% TOLE extender had highest value (43.89%), and BTS had lowest value (12.15%) for dead/live ratio significantly (P < 0.05). The pH and dead/live ratio (%) values increased over storage time in all extender. The optimum performance of TOLE as compared to BTS extender was recorded at 50% concentration of TOLE extender. TOLE showed a potential as boar semen extender, but further studies are required to validate and improve its application.

scholarly journals Pengaruh Media Dan Periode Simpan Terhadap Viabilitas Benih Cengkeh Tuni (Syzygium aromaticum L.)

2018 ◽  
Vol 14 (2) ◽  
pp. 97-104
Author(s):  
Marselina Noya ◽  
Johan Riry ◽  
Marthini Lesilolo
Keyword(s):  
Storage Time ◽  
Germination Rate ◽  
Storage Period ◽  
Germination Percentage ◽  
Syzygium Aromaticum ◽  
Storage Media ◽  
Randomized Design ◽  
Vigor Index ◽  
The Media ◽  
And Storage

This study aims to examine the influence of the media and the storage period on the viability of clove seeds. The study was conducted at the Ambon Plant Crops Protection and Protection Center laboratory. The study used a factorial completely randomized design with two types of factors and three replications. The storage media consists of 3 levels, namely: Without the storage media, the media for storing rice husk and the media for storing sawdust. The second factor is the storage period consists of 4 levels, namely: 10 days storage, 20 days storage, 30 days storage and 40 days storage. The parameters measured were germination power, germination rate, and vigor index. Storage media and storage period significantly affected germination and vigor indexes but did not significantly affect germination rates. The results showed that the sawdust storage media was a good medium for storing clove seeds (Syzygium aromaticum L.). This can be seen in the results of the average germination of clove seeds stored in powder storage media with a storage time of 10 days giving better results of 85% compared to rice husks at a storage time of 10 days with a germination percentage of 65%.  Keywords: clove seeds, save media, save period   ABSTRAK Penelitian ini bertujuan untuk menguji pengaruh media dan periode simpan terhadap viabilitas benih cengkeh. Penelitian dilaksanakan di laboratorium Balai Besar Perbenihan dan Proteksi Tanaman Perkebunan Ambon. Penelitian menggunakan rancangan acak lengkap pola faktorial dengan dua macam faktor dan tiga kali ulangan. Media simpan terdiri dari 3 taraf yaitu: Tanpa media simpan, media simpan sekam padi dan media simpan serbuk gergaji. Faktor kedua adalah periode simpan terdiri dari 4 taraf yaitu: penyimpanan 10 hari, penyimpanan 20 hari, penyimpanan 30 hari dan penyimpanan 40 hari. Parameter yang diukur adalah daya berkecambah, laju perkecambahan dan indeks vigor. Media simpan dan periode penyimpanan berpengaruh nyata pada persentase perkecambahan dan indeks vigor tetapi tidak berpengaruh nyata pada laju perkecambahan. Hasil penelitian menunjukan bahwa media simpan serbuk gergaji merupakan media yang baik bagi penyimpanan benih cengkeh (Syzygium aromaticum L.). Hal ini terlihat pada hasil rata-rata daya berkecambah benih cengkeh yang disimpan pada media simpan serbuk dengan lama penyimpanan selama 10 hari memberikan hasil yang lebih baik yakni 85% jika dibandingkan dengan sekam padi pada lama penyimpanan 10 hari dengan persentase perkecambahan 65%. Kata Kunci: benih cengkeh, media simpan, periode simpan

scholarly journals PENGARUH KEMASAN TERHADAP KUALITAS DADIH SUSU SAPI

2012 ◽  
Vol 35 (2) ◽  
pp. 96
Author(s):  
Miskiyah (Miskiyah) ◽  
Wisnu Broto
Keyword(s):  
Dairy Product ◽  
Total Solid ◽  
Buffalo Milk ◽  
Packaging Material ◽  
Storage Life ◽  
Cow Milk ◽  
Titratable Acid ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
And Storage

<p>Dadih is a traditional dairy product obtained from a fermentation of buffalo milk and usually packed using bamboo. The usage of bamboo for dadih packaging has limitation in transportation and storage life. This study aimed to examine the effect of packaging material to dadih quality produced from cow milk during storage. Experimental design used at this study was Completely Randomized Design with Factorial pattern (7 x 7). The first factor is packaging material that are bamboo; cup plastic pp; flexypack packaging; clay; flexypack packaging (with evacuation from bamboo); clay (with evacuation from bamboo); cup plastic pp (with evacuation from bamboo). The second factor is storage time (0, 4, 8, 12, 16, 20, and 24 days). Result showed that best packaging to cow milk dadih is flexypack and cup plastic pp. Cow milk dadih that was packed in flexypack and cup plastic pp had storage life up to 24 days at cold temperature (refrigerator). From the perspective of economic, cup plastic pp packaging showed most efficient<br />packaging. Characteristic of cow milk dadih packaged in cup plastic pp were total of titratable acid 1,60%; pH 3,88; viscocity 351,43 cPs; total solid 14,75%; water content 85,25%; ash content 0,90%; protein content 2,43%; fat content<br />3,68%; total of lactic acid bacteria (LAB) at 8 x 1011 CFUs/g. Total LAB at dadih packaged in other kinds of packaging were &gt;108 CFUs/ml. Organoleptic test showed that cup plastic pp packaging had excellence in tidiness attribute and<br />consumption amenity. Meanwhile, curd of dadih packaged in bamboo and flexypack had excellent at color and aroma. Clay packaging had excellence in mouthfell and texture. In general, the first priority of dadih choosen by panelist was cow milk dadih packed in clay packaging, bamboo treatment to flexypack packaging, and bamboo treatment to cup plastic pp.</p><p>(Keyword: Dadih, Packaging, Quality)<br /><br /></p>

scholarly journals Effects of different drying methods and packaging materials on the physical and sensory qualities of tomato (Lycopersicon lycopersicum L.)

2022 ◽  
Vol 10 (1) ◽  
pp. 26-30
Author(s):  
A Ahmad ◽  
D. T Gungula ◽  
V.T Tame ◽  
J Kapsiya ◽  
J.O. Ilesanmi ◽  
...  
Keyword(s):  
Absorption Capacity ◽  
Drying Methods ◽  
Packaging Materials ◽  
Drying Method ◽  
Plastic Container ◽  
Tomato Fruits ◽  
Oven Drying ◽  
Randomized Design ◽  
Sensory Qualities ◽  
Sun And Shade

Fresh tomato fruits have a very limited shelf life partly due to their high moisture content and respiration rate. A possible way of storing tomato fruits is to dry and process them into powder or paste. Therefore, this research was conducted to determine the effects of drying methods and packaging materials on physical and sensory qualities of powdered tomato in Yola, Adamawa State, Nigeria. Harvested fruits of tomato variety, “Rio de grande” were subjected to blanching and subsequent drying methods and packaging materials. The experiment was laid out in a Completely Randomized Design (CRD); with the drying methods placed in main plot while the packaging materials in sub-plot and repeated three times before storage for twelve weeks. At four weeks of storage, oven drying method was found to be statistically different (p≤0.05) in terms of water absorption capacity value of 3.19 (mg/100g). The glass jars performed better than polythene bags in color retention, taste and consistency at four weeks of storage. The study shows that tomato fruits can be successfully dried using oven, sun and shade drying methods but preferably oven drying method. The processed powder could be successfully stored for 12 weeks or above using either glass jars or plastic container without affecting the consumer appeal and this will also reduce the postharvest losses of tomato fruits.

scholarly journals emperature and storage periods on the maintenance of chemical composition of medicinal plants

2019 ◽  
Vol 5 (1) ◽  
pp. 40
Author(s):  
Priscila Leão ◽  
Leandro Neves ◽  
Ronan Colombo ◽  
Muhammad Shahab ◽  
Jane Oliveira ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Medicinal Plants ◽  
Eucalyptus Grandis ◽  
Storage Period ◽  
Chlorophyll Contents ◽  
Lippia Alba ◽  
Randomized Design ◽  
Different Temperatures ◽  
Total Anthocyanins ◽  
And Storage

Determining the chemical composition of medicinal plants used for therapeutic purposes is of fundamental importance. These plants must meet quality standards for commercialization by ensuring pharmacological properties and efficacy. However, for the maintenance of their active compounds, it is very important to store them at a suitable temperature and ensure the safety of these compounds. The objective of this work was to evaluate the effect of different temperatures and storage periods in the maintenance of chemical composition of bushy lippia (Lippia alba), crajiru (Arrabidaea chica), eucalyptus (Eucalyptus grandis), lemon grass (Cymbopogon citratus), citronella (Cymbopogon nardus) and sage (Lippia microphylla) leaves. Leaves of these medicinal plants were stored for different periods (30, 60 and 90 days) at different temperatures (0, 17 and 24 °C). A complete randomized design was used with five replications, each one with 150g of leaves. For each combination of temperature and storage period, different variables were evaluated such as phenolic compounds, total anthocyanins, antioxidant activity (ORAC and DPPH), carotenoids and chlorophyll contents. Leaves stored at 0°C resulted in the most efficient preservation of chemical compounds at 30, 60 and 90 days. However, this temperature causes physiological damage to the leaves. Therefore, for commercial use, dried or crushed leaves in the form of powder is recommended. Storage at 17 °C keeps the chemical composition of the leaves at satisfactory levels, while at 24 °C there is a significant decrease over the periods of cold storage.

Effects of Packaging and Storage on Keeping Quality of Bleached lac

2017 ◽  
Vol 4 (04) ◽  
Author(s):  
S. K. PANDEY ◽  
N. PRASAD ◽  
S. C. SHARMA ◽  
S. SRIVASTAVA
Keyword(s):  
Moisture Content ◽  
Acid Value ◽  
Storage Condition ◽  
Packaging Material ◽  
Packaging Materials ◽  
Open Storage ◽  
Keeping Quality ◽  
Poly Ethylene ◽  
And Storage

A study on the effect of different packaging materials and storage conditions was carried out on keeping quality of freshly prepared bleached lac packaged in five different types of packaging materials: Low Density Poly Ethylene (LDPE ), High Density Poly Ethylene (HDPE), Poly Propylene (PP), Metalized Polypropylene film (METPP) and five layer craft Paper Bag (PG). The samples were stored in both ambient and refrigerated conditions (14-160C) and quality parameters were evaluated at quarterly interval after 3, 6, 9 and 12 months of storage followed by comparison with samples stored in open condition. For storage under ambient condition in room, the flow value (fluidity), life (heat polymerization time) and acid value (AV) of the packaging material was highest for metalized film bag i.e.10mm, 5 min. and 70.69 respectively and impurity content was least (2%) after 3 months of storage due to high amount of moisture (4.12% db) retained in the sample. These parameters were lower in other packaging materials due to lower moisture content (1.38-2.40% db) with the lowest value (1.01% db) in open storage condition. For storage under the refrigerated condition, these parameters were higher compared to ambient storage for all packaging material. Flow value, life and acid value of samples in the metalized bag were highest; 35mm, 10 min. and 74.36 after 3 months of storage. However, these parameters were lower in others packaging materials due lower moisture content (1.50-2.61% db) with lowest value (1.23% db) in open storage condition. The flow and life of samples packaged in metalized film bag were highest i.e. 25mm and 5 minutes respectively after six months of storage as compared to when packaged in others. During the study it was observed that keeping quality of bleached lac samples was better in metalized film bag (82.5µ) compared to other packaging materials for both ambient and refrigerated storage condition.

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