Corncob waste is expected as a source of biomass to be converted through pyrolysis into liquid smoke, charcoal, and tar. The study aimed to determine the effectiveness of corncob liquid smoke on the storagebility of tomatoes and mango. The liquid smoke treatments, which consisted of 0, 1, 2, 3, and 4% were arranged in a randomized block design with four replications. Data analysis using ANOVA and Duncan's Multiple Difference Test. The study was conducted in two sets of experiments in parallel, on tomatoes and mangoes. The experimental results showed that pyrolysis for every 1,000 g of corncob waste produced 279.2, 396 and 5.86 g of liquid smoke, charcoal and tar, respectively. Then the redistillation results for every 1,000 mL of crude liquid smoke produce 850 mL of food grade liquid smoke. The liquid smoke treatment gave better storagebility than no treatment for tomatoes and mango. The storagebility was measured by holding weight loss, increase in total dissolved solids, intensity of pathological damage, and fruit appearance within 12 days of storage. In general, as a result of the treatment the increase in liquid smoke concentration from 1 to 4% was followed by an increase in the storagebility of tomatoes and mango.
| Published in | International Journal of Applied Agricultural Sciences (Volume 9, Issue 1) |
| DOI | 10.11648/j.ijaas.20230901.14 |
| Page(s) | 17-20 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2023. Published by Science Publishing Group |
Corncob, Liquid Smoke, Mango, Storagebility, Tomatoes
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APA Style
Budy Rahmat, Suharja Dinata, Yaya Sunarya, Haji Undang, Ilyas Fathan, et al. (2023). Effectiveness of Corncob Liquid Smoke on Storagebility of Tomatoes and Mango. International Journal of Applied Agricultural Sciences, 9(1), 17-20. https://doi.org/10.11648/j.ijaas.20230901.14
ACS Style
Budy Rahmat; Suharja Dinata; Yaya Sunarya; Haji Undang; Ilyas Fathan, et al. Effectiveness of Corncob Liquid Smoke on Storagebility of Tomatoes and Mango. Int. J. Appl. Agric. Sci. 2023, 9(1), 17-20. doi: 10.11648/j.ijaas.20230901.14
AMA Style
Budy Rahmat, Suharja Dinata, Yaya Sunarya, Haji Undang, Ilyas Fathan, et al. Effectiveness of Corncob Liquid Smoke on Storagebility of Tomatoes and Mango. Int J Appl Agric Sci. 2023;9(1):17-20. doi: 10.11648/j.ijaas.20230901.14
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Download@article{10.11648/j.ijaas.20230901.14,
author = {Budy Rahmat and Suharja Dinata and Yaya Sunarya and Haji Undang and Ilyas Fathan and Eva Nuriska},
title = {Effectiveness of Corncob Liquid Smoke on Storagebility of Tomatoes and Mango},
journal = {International Journal of Applied Agricultural Sciences},
volume = {9},
number = {1},
pages = {17-20},
doi = {10.11648/j.ijaas.20230901.14},
url = {https://doi.org/10.11648/j.ijaas.20230901.14},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijaas.20230901.14},
abstract = {Corncob waste is expected as a source of biomass to be converted through pyrolysis into liquid smoke, charcoal, and tar. The study aimed to determine the effectiveness of corncob liquid smoke on the storagebility of tomatoes and mango. The liquid smoke treatments, which consisted of 0, 1, 2, 3, and 4% were arranged in a randomized block design with four replications. Data analysis using ANOVA and Duncan's Multiple Difference Test. The study was conducted in two sets of experiments in parallel, on tomatoes and mangoes. The experimental results showed that pyrolysis for every 1,000 g of corncob waste produced 279.2, 396 and 5.86 g of liquid smoke, charcoal and tar, respectively. Then the redistillation results for every 1,000 mL of crude liquid smoke produce 850 mL of food grade liquid smoke. The liquid smoke treatment gave better storagebility than no treatment for tomatoes and mango. The storagebility was measured by holding weight loss, increase in total dissolved solids, intensity of pathological damage, and fruit appearance within 12 days of storage. In general, as a result of the treatment the increase in liquid smoke concentration from 1 to 4% was followed by an increase in the storagebility of tomatoes and mango.},
year = {2023}
}
TY - JOUR T1 - Effectiveness of Corncob Liquid Smoke on Storagebility of Tomatoes and Mango AU - Budy Rahmat AU - Suharja Dinata AU - Yaya Sunarya AU - Haji Undang AU - Ilyas Fathan AU - Eva Nuriska Y1 - 2023/02/21 PY - 2023 N1 - https://doi.org/10.11648/j.ijaas.20230901.14 DO - 10.11648/j.ijaas.20230901.14 T2 - International Journal of Applied Agricultural Sciences JF - International Journal of Applied Agricultural Sciences JO - International Journal of Applied Agricultural Sciences SP - 17 EP - 20 PB - Science Publishing Group SN - 2469-7885 UR - https://doi.org/10.11648/j.ijaas.20230901.14 AB - Corncob waste is expected as a source of biomass to be converted through pyrolysis into liquid smoke, charcoal, and tar. The study aimed to determine the effectiveness of corncob liquid smoke on the storagebility of tomatoes and mango. The liquid smoke treatments, which consisted of 0, 1, 2, 3, and 4% were arranged in a randomized block design with four replications. Data analysis using ANOVA and Duncan's Multiple Difference Test. The study was conducted in two sets of experiments in parallel, on tomatoes and mangoes. The experimental results showed that pyrolysis for every 1,000 g of corncob waste produced 279.2, 396 and 5.86 g of liquid smoke, charcoal and tar, respectively. Then the redistillation results for every 1,000 mL of crude liquid smoke produce 850 mL of food grade liquid smoke. The liquid smoke treatment gave better storagebility than no treatment for tomatoes and mango. The storagebility was measured by holding weight loss, increase in total dissolved solids, intensity of pathological damage, and fruit appearance within 12 days of storage. In general, as a result of the treatment the increase in liquid smoke concentration from 1 to 4% was followed by an increase in the storagebility of tomatoes and mango. VL - 9 IS - 1 ER -
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