Effect Of Different Packaging Research Articles

EFEITO DE EMBALAGENS, AMBIENTES E PERÍODOS DE ARMAZENAMENTO NA GERMINAÇÃO E NO VIGOR DAS SEMENTES DE CEDRO (Cedrela odorata) EM MANAUS - AM

A conservação de sementes de espécies florestais é prática fundamental para o melhor aproveitamento da produção de mudas. Dessa forma, o objetivo deste estudo foi avaliar o efeito de diferentes embalagens, ambientes e períodos de armazenamento de Cedrela odorata L., na conservação da viabilidade e vigor das sementes. As sementes foram submetidas a três períodos de armazenamento (3, 6 e 9 meses) mais testemunha, acondicionadas em saco plástico e de papel, nas condições de geladeira e ambiente natural. O delineamento foi inteiramente casualizado em esquema fatorial, com cinco repetições de 20 sementes. Analisaram-se as seguintes variáveis: a porcentagem de germinação e a formação de plântulas normais. Os resultados indicaram que as sementes armazenadas na condição ambiente natural apresentaram redução drástica na germinação e na formação de plântulas normais ao longo dos períodos de armazenamento, enquanto na geladeira a redução foi menos intensa. Quanto ao tipo de embalagem, não foi constatado efeito, independentemente do ambiente de armazenamento. Concluiu-se que a condição geladeira foi eficiente para preservar a germinação e vigor das sementes de cedro.Palavras-chave: Sementes florestais; viabilidade; condição de armazenamento; umidade; temperatura. AbstractPackages, environment and storage periods effects in germination and vigor of cedar (Cedrela odorata) seeds in Manaus, AM. Conservation of seeds of forest species is an important practice for the best use of seedlings production. According to that, this research aimed to evaluate effects of different packaging, environments and periods of storage of Cedrela odorata in conservation of viability and vigor of seeds. The seeds had been submitted to three periods of storage (3, 6 and 9 months) plus control, conditioned in plastic and paper, in refrigerator and natural environment conditions. The adopted delineation was entirely casualized in factorial scheme, with 5 repetitions of 20 seeds. It was analyzed the following variables: percentage of germination and formation of normal plantule. Results indicated that seeds stored in natural surrounding condition had presented drastic reduction in the germination and formation of normal plantule throughout storage periods, on the other hand, in refrigerator condition reduction had been less intense. In relation to the kind of packaging it was not identify any effect, independently of storage environment. It revealed that refrigerator conditions were efficient to preserve germination and vigor of cedar seeds.Keywords: Forest seeds; viability; storage conditions; humidity; temperature.

Armazenamento de sementes de Erythrina velutina willd

O trabalho teve como objetivo avaliar o efeito de diferentes embalagens e ambientes de armazenamento na manutenção da qualidade fisiológica de sementes de Erythrina velutina Willd.. O experimento foi conduzido no Laboratório de Análise de Sementes do Departamento de Fitotecnia do Centro de Ciências Agrárias da Universidade Federal da Paraíba (CCA-UFPB), localizado no município de Areia (PB). As sementes de Erythrina velutina Willd. foram coletadas embaixo de árvores matrizes, no mesmo município e levadas para o laboratório, onde se realizou a homogeneização e acondicionamento em embalagens de papel, pano e vidro e, posterior armazenamento em condições não controladas de laboratório (±25ºC), geladeira (6 ± 2ºC) e câmara fria (4 ± 2ºC), por um período de 225 dias. Antes e após os intervalos de 45 dias foram retiradas amostras de cada embalagem e ambiente de armazenamento para avaliação das seguintes características: teor de água, emergência (porcentagem e índice de velocidade), comprimento e massa seca de epicótilo, hipocótilo e raiz das plântulas normais. O delineamento experimental utilizado foi inteiramente ao acaso com quatro repetições de 25 sementes para cada teste. As sementes de mulungu são ortodoxas e acondicionando-as nas embalagens de papel, pano ou vidro podem ser armazenadas nos ambientes de laboratório, geladeira e câmara fria, durante 225 dias sem perdas significativas na emergência das plântulas.

Effect of different packaging materials on bacteriological quality of “Egidi”

“Egidi” a cereal based food was collected at the point of production for the evaluation of effect of different packaging on the bacteriological quality using standard microbiological methods. The results showed that the initial bacterial load of the Egidi was 23X10 3 cfu/g.The total bacterial count ranged from 33 to134X10 3 cfu/g for Egidi packed with nylon, 28X10 3 cfu/g for ‘egidi’ packed in aluminium foil and 39 to 168X10 3 cfu/g for egidi packed in banana leaves for 3 weeks. The bacterial isolates were identified as Staphylococcus sp, E.coli, Proteus sp, Enterobacter sp, Pseudomonas sp, and Klebsiella sp and Bacillus sp.

Incentives Could Induce Ethiopian Doctors And Nurses To Work In Rural Settings

What would best motivate more doctors and nurses to work in rural areas of poor countries, where they are badly needed? We presented doctors and nurses in Ethiopia with a series of hypothetical job combinations of wages, working conditions, housing benefits, and training opportunities. For doctors, we found that higher wages and quality housing incentives had the biggest impact on their willingness to practice in towns in rural areas. For nurses, improvements in the availability of medical equipment and supplies were the factors most likely to bring about a move to a rural village. Choosing the right incentive package requires a consideration of both the effects of different packages on health workers' choices and the cost of those packages.

Effect of Different Packages and Freezing/Thawing Protocols on Fertility of Ram Semen

A field trial was performed in order to evaluate the effect on fertility of different straw types, freezing protocols (one- or two-step) and thawing procedures (35 degrees C and 70 degrees C) using frozen-thawed ram semen. A total of 791 Norwegian Crossbred ewes were artificially inseminated during natural oestrus with semen collected from nine mature and proven Norwegian Crossbred rams. A milk-based extender was used for dilution. The ewes were allocated into one of the following three groups based on the different straw types and thawing temperatures: medium straw (0.5 ml) thawed at 35 degrees C for 20 s (Med35), medium straw thawed at 70 degrees C for 8 s (Med70) and mini straw (0.25 ml) thawed at 35 degrees C for 15 s (Mini35). The semen to be frozen in mini straws was re-concentrated by centrifugation. Sperm number in each insemination dose was approximately 200 x 10(6) spermatozoa. The fertility results [as 25-day non-return rate (NRR)] for Med35, Med70 and Mini35 were 53.1%, 50.8% and 58.3%, respectively, and the lambing rates 49.8%, 46.8% and 53.8%, respectively. No significant main effects were seen for straw type/thawing temperature (p = 0.17), ram (p = 0.06) or age of the ewe (p = 0.18) on NRR or lambing rates (p = 0.19, p = 0.16 and p = 0.27, respectively). Both NRR and lambing rate differed significantly among farms (p < 0.0001).

Effect of packaging method and storage temperature on chemical and sensory characteristics of compressed biscuit.

Compressed biscuits (CBs) were developed using wheat flour, soy flour, sugar, oil and malt extract. Combining of compression and dehydration technology were applied for production. Packaging CBs using vacuum packaged, use of oxygen absorber (OA) and identical samples were aerobically packaged and stored at ambient and elevated (40°с) temperature for 12 weeks. The effect of different packaging and temperature on chemical (FFA, peroxide value, aw and pH) and sensory (taste, texture and overall acceptability) characteristics of CBs was examined during storage. Free fatty acid (FFA) values showed no significant differences for all packaging treatments. According to peroxide values (PV) oxidation rate in aerobically packed CBs was the highest. These data suggest that OA were effective in prolonging the lag time before the PV started to build up. During storage a decrease in aw and pH values and an increase in FFA and PV values were observed. Although elevated temperature accelerated all chemical reactions but all chemical parameters met national standards. Evaluation of sensory characteristics showed that storage temperature and packaging method had no significant effect on sensory quality of the samples. The good correlation between the PV and taste scores evaluated by panelists suggested that oxidation is one of the main reasons of off flavor in CBs. Overall, the developed compact biscuit was stable at least 12 weeks in all packaging treatments. Key words: compressed biscuit, oxygen absorber, vacuum packaging, sensory evaluation

Analysis of preserving effect of different packages on operation appliance in field hospital

Objective To compare the preserving effect of different packages materials on operation appliance. Methods The operation appliances were wrapped by pare cotton cloth and paper-plastic materials and were stcrihzed. Results After 14 days sterilization, the bacterial colony among 3 groups showed no difference, while after after 30 and 180 days, the paper-plastic packaged operation had a longer preserving period than pure cotton cloth and fibrous cloth packages. The difference is significant( P < 0. 01 ). Condusions Paper-plastic package is superior to packages of pure cotton and fthrous cloth. It can prolong the period of validity of preserving operation and decrease the workload and wastage. Key words: Operating room nursing; Sterilization; Package material; Operation appliance; Field hospital

Effect of Vacuum and Modified Atmosphere Packaging on the Shelf‐life of Liquid‐smoked Swordfish (Xiphias gladius) Slices

ABSTRACT: Swordfish fillets, dry‐salted and treated with liquid smoke, were sliced and packed in vacuum conditions and under modified atmosphere (MA) (5% O2,45% CO2, 50% N2) and stored at chilled temperature (4°C) to determine the effect of different packaging on shelf‐life. Sensory attributes, total volatile basic nitrogen (TVB‐N), pH, lipid oxidation by thiobarbituric acid test, and microbiological counts were monitored during 45 d of storage. The TVB‐N increased to levels recommended by European regulation at the time of sensory rejection, resulting as the most reliable parameter of quality decay. Lipid oxidation was low and microbial counts could not be correlated with quality decay. Sensory rejection (at least 50% of the assessors scoring =5 in a scale from 1 to 9) was sooner for MA‐packed samples (12d) than for vacuum‐packed ones (42d).