Garlic seed production is constrained by a long dormancy period, which is 5-6 months. This study aimed to analyses the effect of thermal shock storage methods and soaking in gibberellin acid on the dormancy breaking of garlic seeds. Raw material used in this study was garlic bulbs variety Sangga Sembalun. The experiment was conducted in randomized block design with treatments of storage temperature (low temperature / 12-14°C, high temperature / 38-42°C + low temperature / 12-14°C, high temperature / 38-42°C + room temperature / 28-30°C, and room temperature) and gibberellin acid concentration (0, 125, 250, 375 ppm), with two replications. Total storage duration was 4, 8, and 12 weeks. The results of analysis of variance (ANOVA) showed that storage temperature was significantly different of their germination (p<0.05). Storage of garlic seeds by the thermal shock method can shorten the dormancy period from 5-6 months to 12 weeks. Germination capacity resulting from combination of high temperature (38-42°C) storage for 6 weeks and low temperature (12-14°C) for 6 weeks (a total of 12 weeks) is higher than continuous storage of low temperature and room temperature without requiring the addition gibberellin acid.
Kondisi penyimpanan menjadi kata kunci untuk meningkatkan daya simpan umbi kentang GM-05 dengan mutu segar yang terjaga.<br />Kentang segar GM-05 dalam penelitian ini diperoleh dari Kebun Percobaan Balai Penelitian Sayuran, Lembang dan dipanen pada umur<br />90 Hari Setelah Tanam (HST). Umbi kentang dengan bobot masing-masing 30 kg dikemas dalam karung rajut, disimpan pada kondisi<br />(1) ruangan gelap, (2) ruangan dengan pencahayaan 100-500 lux/lilin, dan (3) dihamparkan sebagai kontrol. Penyimpanan dilakukan<br />pada suhu ambient, 20, dan 10oC. Pengamatan dilakukan setiap 2 (dua) minggu sekali selama 3 bulan penyimpanan. Parameter yang<br />diamati meliputi: susut bobot, kadar air, kadar protein, kadar karbohidrat, kadar lemak, kadar amilosa, kadar abu, dan tekstur. Rancangan<br />percobaan menggunakan rancangan acak lengkap tersarang dengan ulangan tiga kali dan signifikansi beda nyata terkecil pada taraf<br />5%. Hasil penelitian menunjukkan bahwa penyimpanan dalam ruang gelap maupun yang dengan pencahayaan 100-500 lux/lilin suhu<br />10 oC memberikan susut bobot dan laju penurunan kadar air terendah dibandingkan perlakuan lainnya. Kadar karbohidrat, kadar abu,<br />dan tekstur tidak terpengaruh dengan semua perlakuan penyimpanan. Penurunan kadar lemak dan amilosa umbi kentang melambat<br />hingga masing-masing sebesar 0,14% dan 4,42% terjadi pada penyimpanan dalam ruang gelap maupun yang dengan pencahayaan pada<br />suhu 10 oC. Kadar protein meningkat hingga pada kisaran 1,51%. Penyimpanan suhu 10oC dengan kondisi gelap ataupun pencahayaan<br />100-500 lux/lilin merupakan metode penyimpanan kentang GM-05 terbaik karena mampu mempertahankan mutu dan kesegarannya.
Chili (Capsicum annum L.) is perishable horticultural commodity with short shelf life. Environmental factors such as: temperature, diseases, and humidity, influence the quality of chili, hence the shelf life becomes shorter. One of the long life-saving technologies for chili freshness is by using a controlled atmosphere storage (CAS) technique. This study aimed to prolong the shelf life of chili up to two weeks by CAS method. CAS is a method of storing agricultural products where the concentrations of oxygen, carbon dioxide, nitrogen, and temperature, and the humidity of the storage space are carefully arranged. Storage typically uses low temperatures, and high RH. Storage with this controlled atmosphere has been applied to fresh fruits, vegetables, and dried commodities. For chilies with CAS, a showcase refrigerator was flowed with nitrogen gas (N2) to suppress oxygen gas concentration (O2) in storage space to close to 7%. Carbon dioxide (CO2) gas was added to a concentration of 2.5%. The conditions of oxygen and carbon dioxide gas in the showcase were maintained by continuously flowing N2 gas at a rate of 1 ml / min. The temperature and humidity of storage chambers was maintained at a temperature of 10 - 14 0C and RH in the range 90 - 95%. Observation parameters include, freshness (moisture content, texture, and color), and weight loss. CAS technology was able to maintained freshness of chili for up to 5 weeks with water content characteristics of 82 - 84%, ash content of 0.80 to 0.95%, vitamin C 237.4 - 267.16 mg / 100 g, with the texture easily broken and orange color yellowish, and weight loss reached 12.8%.
Indonesian Ministry of Agriculture has selected several superior citrus cultivars to be widely cultivated, one of which is tangerine cv. Batu-55 (Citrus reticulata). The shortcoming of this cultivar is its green colour when harvested, causing low attraction and selling price. Degreening is a common method practiced by farmers and traders to promote colour development in citrus. However, concerns on the effect of degreening methods on the internal quality of the fruit had arisen. The objective of this research was to study the effect of degreening treatment on the antioxidants of tangerine cv. Batu-55. Completely Randomized Design was applied with ethylene concentration (0, 1, 3, 5 ppm) and the temperature of storage rooms (ambient, air-conditioned) as factors. Ethylene exposure was applied for 24 hours. The parameters observed were vitamin C, flavonoid and phenol contents, total acid, and total soluble solid. The results showed that storage temperature gave more influence on vitamin C, flavonoid contents, total acid, and total soluble solid compared to the concentration of ethylene gas. There were no significant differences in the total soluble solid, total acid, vitamin C, and flavonoids content between samples with and without degreening treatment. This result suggested that degreening treatment would not negatively affect the internal quality of this particular cultivar of tangerine.
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