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Solikin Solikin - One of the best experts on this subject based on the ideXlab platform.
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Pengaruh Lama Penyimpanan Terhadap Perkecambahan Biji Stachytarpheta Jamaicensis (L.) Vahl. [Effect of Seed Storage Duration on Seed Germination of Stachytarpheta Jamaicensis (L.) Vahl.]
2020Co-Authors: Solikin SolikinAbstract:Stachytarpheta jamaicensis (L.) Vahl. belongs to family Verbenaceae which has potential as medicinal and ornamental plant. Research on determination of the effect of Storage Duration on seed germination of Stachytarpheta jamaicensis (L.) Vahl. was conducted in the glass house of Purwodadi Botanic Garden from July 2012 - July 2013. Experiment used a completely randomized design with treatments Storage Duration namely: S0 = no stored ; S1 = stored for 2 months ; S2 = stored for 5 months ; S3 = stored for 8 months and S4 = stored for 12 months. The treatments was replicated 5 times with 100 seeds for each replication. The seeds were sowed on river sand medium sifted with 2 mm sieve mess at about 0.5 cm deep, in polybags ( 15x10 cm ). The polybags were placed in a plastic box 38 x 28 x 13 cm and covered by transparent plastic and black paranet. Variables measured were germination percentage and daily germination rate. The results showed that the seed Storage Duration had significantly affected seed germination rate of Stachytarpheta jamaicensis (L.) Vahl.. The highest seed germination (96.8 %) was recorded for the treatment of eight months Storage Duration (S3). Whereas the fastest germination rate (5.53 days) was observed on the treatment of two months Storage period.
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Effect of Seed Maturity and Storage Duration on Germination of Sambiloto (Andrographis paniculata)
Biosaintifika: Journal of Biology & Biology Education, 2017Co-Authors: Solikin Solikin, Siti NurfadilahAbstract:Seed maturity and its Storage are one of problems on propagation and developing of medicinal plants such as sambiloto (Andrographis paniculata (Burm.f.) ex Nees). The research aimed to determine effects of seed maturity and Storage Duration on seed germination of sambiloto was conducted in a green house of Purwodadi Bo-tanical Garden from November 2014 to November 2015. The experiment was done by completely randomised design with two treatments namely seed maturity and Storage Duration. The seed was classified into immature seed (0.061 g/100 seeds), semimature seed (0.113 g/100 seeds) and mature seed (0.166 g/100 seeds). The seed’s Storage Duration was classified into seed was not stored, seed was stored for six months and seed was stored for twelve months. Each treatment combination was replicated five times. The results showed that there were significant interactions between the treatments on percentage and rate of seed germination. The highest percentage of seed germination was the treatment of mature seed and stored twelve months (98.50%). On the contrast, the lowest seed germination percentage was the treatment of immature seed and stored twelve months (4.25 %). The fastest seed germination rate was the treatment of mature seed and stored six months (3.88 days), whereas the slowest seed germination rate was the treatment of immature seed and without stored (28.58 days). This study is expected to be applied to im-prove genetic and cultivation of medicinal plant as well as increasing plant growth and yield. Biosaintifika: Journal of Biology & Biology Education, Vol. 9, No. 2. Hal. 282-288 ISSN 2085-191X
J A Beltran - One of the best experts on this subject based on the ideXlab platform.
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effect of freezing method and frozen Storage Duration on lamb sensory quality
Meat Science, 2012Co-Authors: E Muela, Mar M Campo, C Sanudo, I Medel, J A BeltranAbstract:Abstract This study assessed the effect of three freezing methods with three frozen Storage Durations (1, 3, and 6 months) on the sensory quality of lamb. Methods were: air blast freezer, freezing tunnel + air blast freezer, and nitrogen chamber + air blast freezer. Meat was frozen after 48 h of ageing (0–4 °C). Fresh meat (72 h ageing at 2–4 °C) was used as control. Sensory analyses (trained panel and consumer tests) were performed on loin chops (Longissimus lumborum) after 24 h of thawing. Results from the trained panel test showed that freezing (method and/or Storage Duration) had no significant effect. Consumers found that freezing affected sensory quality. Cluster analysis for overall acceptability divided the population into four classes with different preference patterns, and none of them showed a significant preference for fresh meat. The small differences between fresh and thawed meat shown in this study should not give consumers concerns about buying frozen meat or consuming thawed meat.
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effect of freezing method and frozen Storage Duration on instrumental quality of lamb throughout display
Meat Science, 2010Co-Authors: E Muela, Mar M Campo, C Sanudo, I Medel, J A BeltranAbstract:Abstract This study evaluated the effect of freezing method (FM) (air blast freezer, freezing tunnel, or nitrogen chamber) and frozen Storage Duration (FSD) (1, 3, or 6 months) on the instrumental measurements of quality of thawed lamb, aged for a total of 72 h, throughout a 10-d display period, compared to the quality of fresh meat. pH, colour, lipid oxidation, thawing, and cooking losses in Longissimus thoracis and lumborum muscle, were determined following standard methods. FM affected yellowness, FSD redness and thawing losses, and both affected oxidation (increased as freezing rate decreased and/or as Storage Duration increased). When compared with fresh meat, the main differences appeared on oxidation (where a significant interaction between treatment (3FM × 3FSD + fresh meat) with display Duration was detected), and on total losses (thaw + cook losses). Oxidation was lower in fresh meat, but values were not significantly different from those stored frozen for 1 month. Fresh meat had smaller total losses than did thawed meat, but losses were not significantly different from meat frozen in the freezing tunnel and stored frozen for 1 month. Display Duration had a greater effect on instrumental quality parameters than did FM or FSD. pH, b *, and oxidation increased, and L * and a * decreased with an increase in the number of days on display. In conclusion, neither freezing method nor frozen Storage up to 6 months influenced extensively the properties of lamb when instrumental measurements of quality were measured in meat that had been displayed for 1 d after thawing. The small deterioration shown in this study should not give consumers concerns about frozen meat.
Jaroslav Buchar - One of the best experts on this subject based on the ideXlab platform.
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Influence of sugar beet Storage Duration on root responseto non-destructive impacts
International Agrophysics, 2018Co-Authors: Jan Trnka, Vojtěch Kumbár, Šárka Nedomová, Roman Pytel, Jaroslav BucharAbstract:Abstract For the purpose of this paper, sugar beet roots were loaded by creating the impact of aluminium bars falling from different heights. The time history of the force at the contact between the sugar beet root and the bar was measured. The response of the sugar beet root to the impact was evaluated in terms of surface displacement. This displacement was measured using a laser vibrometer. The displacement was studied in the time and frequency domain during the postharvest period, up to 71 days after crop collection. The measured parameters describing the sugar beet response were significantly sensitive to the Storage Duration, namely in the frequency domain. Correlations between the Storage Duration and the main parameters of both the force and surface displacement were identified (p < 0.05).
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Effect of Storage Duration on the rheological properties of goose liquid egg products and eggshell membranes
Poultry Science, 2016Co-Authors: Vojtěch Kumbár, Jan Trnka, Šárka Nedomová, Jaroslav Buchar, Roman PytelAbstract:In practice, goose eggs are increasingly used and, therefore, the rheological properties have to be known for processing. The eggs of geese (Landes Goose, Anser anser f. domestica) were stored for one, 2, 3, 4, 6, and 8 wk at a constant temperature 4°C. First of all, the egg quality parameters were described in terms of egg weight, egg weight loss, egg shape index, yolk height, albumen height, yolk index, albumen index, and Haugh units. In the next step the rheological behavior of liquid egg products (egg yolk, albumen, and whole liquid egg) was studied using a concentric cylinder viscometer. Flow curves of all liquid egg products exhibited non-Newtonian shear thinning behavior. This behavior can be described using the Herschel-Bulkley model and for technical application using the Ostwald-de Waele model. The effect of the Storage Duration on the rheological behavior is different for the different liquid egg products. With the exception of very low shear rates, the viscosity of the egg yolk as well as of the whole liquid egg decreases with Storage time. At lower shear rates there is a tendency toward increased albumen viscosity with Storage Duration. The Storage Duration also affects the mechanical properties of the eggshell membrane. This effect has been evaluated in terms of the ultimate tensile strength, fracture strain, and fracture toughness. All these parameters increased with the loading rate, but decreased during the egg Storage. These mechanical phenomena should be respected, namely in the design of the egg model for the numerical simulation of the egg behavior under different kinds of the mechanical loading.
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effect of egg Storage Duration on the rheology of liquid egg products
Journal of Food Engineering, 2015Co-Authors: Vojtěch Kumbár, Šárka Nedomová, Jana Strnkova, Jaroslav BucharAbstract:Abstract The eggs of egg-laying breed ( Rhode Island Red ) were stored for 1, 2, 3, 4, 5, 6, 7, and 8 weeks at constant temperature 4 °C. Rheological properties were determined at room temperature for liquid whole egg and liquid egg yolk and for liquid egg white by using concentric cylinder viscometer. Rheological behaviour has been described using of the Herschel–Buckley model and power law (Ostwald–de Waele) model. The flow velocity profiles (in pipe) using both models have been created and compared. The sensitivity of the viscosity on the Storage Duration is much higher than that described in terms of the most used parameters like Haugh units, pH of albumen and egg yolk index etc. Preliminary information on time dependent behaviour of tested liquids has been also obtained.
E Muela - One of the best experts on this subject based on the ideXlab platform.
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effect of freezing method and frozen Storage Duration on lamb sensory quality
Meat Science, 2012Co-Authors: E Muela, Mar M Campo, C Sanudo, I Medel, J A BeltranAbstract:Abstract This study assessed the effect of three freezing methods with three frozen Storage Durations (1, 3, and 6 months) on the sensory quality of lamb. Methods were: air blast freezer, freezing tunnel + air blast freezer, and nitrogen chamber + air blast freezer. Meat was frozen after 48 h of ageing (0–4 °C). Fresh meat (72 h ageing at 2–4 °C) was used as control. Sensory analyses (trained panel and consumer tests) were performed on loin chops (Longissimus lumborum) after 24 h of thawing. Results from the trained panel test showed that freezing (method and/or Storage Duration) had no significant effect. Consumers found that freezing affected sensory quality. Cluster analysis for overall acceptability divided the population into four classes with different preference patterns, and none of them showed a significant preference for fresh meat. The small differences between fresh and thawed meat shown in this study should not give consumers concerns about buying frozen meat or consuming thawed meat.
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effect of freezing method and frozen Storage Duration on instrumental quality of lamb throughout display
Meat Science, 2010Co-Authors: E Muela, Mar M Campo, C Sanudo, I Medel, J A BeltranAbstract:Abstract This study evaluated the effect of freezing method (FM) (air blast freezer, freezing tunnel, or nitrogen chamber) and frozen Storage Duration (FSD) (1, 3, or 6 months) on the instrumental measurements of quality of thawed lamb, aged for a total of 72 h, throughout a 10-d display period, compared to the quality of fresh meat. pH, colour, lipid oxidation, thawing, and cooking losses in Longissimus thoracis and lumborum muscle, were determined following standard methods. FM affected yellowness, FSD redness and thawing losses, and both affected oxidation (increased as freezing rate decreased and/or as Storage Duration increased). When compared with fresh meat, the main differences appeared on oxidation (where a significant interaction between treatment (3FM × 3FSD + fresh meat) with display Duration was detected), and on total losses (thaw + cook losses). Oxidation was lower in fresh meat, but values were not significantly different from those stored frozen for 1 month. Fresh meat had smaller total losses than did thawed meat, but losses were not significantly different from meat frozen in the freezing tunnel and stored frozen for 1 month. Display Duration had a greater effect on instrumental quality parameters than did FM or FSD. pH, b *, and oxidation increased, and L * and a * decreased with an increase in the number of days on display. In conclusion, neither freezing method nor frozen Storage up to 6 months influenced extensively the properties of lamb when instrumental measurements of quality were measured in meat that had been displayed for 1 d after thawing. The small deterioration shown in this study should not give consumers concerns about frozen meat.
Mar M Campo - One of the best experts on this subject based on the ideXlab platform.
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effect of freezing method and frozen Storage Duration on odor active compounds and sensory perception of lamb
Food Research International, 2013Co-Authors: Monica Bueno, Virginia C Resconi, Mar M Campo, Juan Cacho, Vicente Ferreira, Ana EscuderoAbstract:Abstract The effects of different freezing methods (nitrogen freezing tunnel, air blast freezer and home freezer) and frozen Storage Duration (1 month and 10 months) have been studied by sensory analyses and chemical analyses of odor-active compounds. The sensory analyses showed that fresh meat was significantly (p
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effect of freezing method and frozen Storage Duration on lamb sensory quality
Meat Science, 2012Co-Authors: E Muela, Mar M Campo, C Sanudo, I Medel, J A BeltranAbstract:Abstract This study assessed the effect of three freezing methods with three frozen Storage Durations (1, 3, and 6 months) on the sensory quality of lamb. Methods were: air blast freezer, freezing tunnel + air blast freezer, and nitrogen chamber + air blast freezer. Meat was frozen after 48 h of ageing (0–4 °C). Fresh meat (72 h ageing at 2–4 °C) was used as control. Sensory analyses (trained panel and consumer tests) were performed on loin chops (Longissimus lumborum) after 24 h of thawing. Results from the trained panel test showed that freezing (method and/or Storage Duration) had no significant effect. Consumers found that freezing affected sensory quality. Cluster analysis for overall acceptability divided the population into four classes with different preference patterns, and none of them showed a significant preference for fresh meat. The small differences between fresh and thawed meat shown in this study should not give consumers concerns about buying frozen meat or consuming thawed meat.
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effect of freezing method and frozen Storage Duration on instrumental quality of lamb throughout display
Meat Science, 2010Co-Authors: E Muela, Mar M Campo, C Sanudo, I Medel, J A BeltranAbstract:Abstract This study evaluated the effect of freezing method (FM) (air blast freezer, freezing tunnel, or nitrogen chamber) and frozen Storage Duration (FSD) (1, 3, or 6 months) on the instrumental measurements of quality of thawed lamb, aged for a total of 72 h, throughout a 10-d display period, compared to the quality of fresh meat. pH, colour, lipid oxidation, thawing, and cooking losses in Longissimus thoracis and lumborum muscle, were determined following standard methods. FM affected yellowness, FSD redness and thawing losses, and both affected oxidation (increased as freezing rate decreased and/or as Storage Duration increased). When compared with fresh meat, the main differences appeared on oxidation (where a significant interaction between treatment (3FM × 3FSD + fresh meat) with display Duration was detected), and on total losses (thaw + cook losses). Oxidation was lower in fresh meat, but values were not significantly different from those stored frozen for 1 month. Fresh meat had smaller total losses than did thawed meat, but losses were not significantly different from meat frozen in the freezing tunnel and stored frozen for 1 month. Display Duration had a greater effect on instrumental quality parameters than did FM or FSD. pH, b *, and oxidation increased, and L * and a * decreased with an increase in the number of days on display. In conclusion, neither freezing method nor frozen Storage up to 6 months influenced extensively the properties of lamb when instrumental measurements of quality were measured in meat that had been displayed for 1 d after thawing. The small deterioration shown in this study should not give consumers concerns about frozen meat.
