" KAMI MELAYANI UNTUK MENGABDI BAGI PENDIDIKAN "

di temukan

” Buku Kerja 2011- kementerian Pertanian “

    atas nama :    INU /Yanti(Februari 2011)

    di depan Jurusan Budidaya Pertanian UB ” 

Klik : Abstrak Thesis

klik :

Quality on the Edge: Quality from a Manufacturing Perspective 

E. Wijs¹ and W.B.C. de Heij²

¹ VEZET, NL, ElsW@VEZET.NL

² ATO b.v., NL, wouter.deheij@wur.nl

INTRODUCTION

Convenience  is  booming  business.  Some  thirty  years  ago,  first  attempts  in
providing easy to handle and ready-to-eat foods to consumers were reported. During the
last  decade  developments  have  been  fast  and  major  progress  has  been  made  in
maintaining quality and safety of the fresh cut produce. And in that last remark not only
the progress is indicated, but the major problems as well: what is quality, what is safe and
what is fresh?

The  chain  concept  and  its  benefits  are  built  upon  trust  in  predecessors  and successors in that chain. Entire food supply chains and networks are built on that concept. For the fresh cut produce that is not different. Trust is fine, but… commercial companies are no fools. They need some proof of trustworthiness, some proof of quality, some proof of safety, some proof of freshness. So, even in the concept of chains and networks, some product  properties  have  to  be  measured and some indication of  quality,  safety and freshness has to be provided.

About 60 companies are producing fresh cut, washed and packed vegetables in the
Netherlands, most companies produces there products for local hospitals, restaurants,
catering services and food services. Based on annual turn over, in Holland the top 6
products are mainly prepared for the supermarkets (“retails”). Sales of fresh cut produce
in the Netherlands have increased from the early nineties from €100 million to about €300
million nowadays.   Roughly 80% of these sales are realised in the retail sector.

In this paper, an overview will be presented of aspects important to commercial application of fresh cut horticultural and agricultural produce, how to acquire the proper information, and how (and to what extent) to trust your partner. An integrated view on fruit and vegetable quality, applicable throughout the chain will certainly make life and business easier.

Fruit and Vegetable Quality Perspectives from Producers and Consumers at a Local University in Western Pennsylvania

B. Borsari

Sustainable Systems Program (MS3)

Department of Parks & Recreation/Environmental Education Slippery Rock University of Pennsylvania

Slippery Rock, PA

USA

Keywords: consumer, food education, fruit quality, producer, sustainability, vegetable
quality, western Pennsylvania.

Abstract

Educating the campus community about the benefits of consuming locally
grown foods plays an important role in the philosophical approach to education
embraced by Slippery Rock University. In an effort to support also small-scale
producers in the region, the institution provided between June and August 2002 its
employees with the opportunity of eating locally grown foods, in one dining hall on
campus. A purposefully designed survey was administered to a sample (n=120) of
regular diners and to a second sample (n=20) of local farmers, in order to investigate
quality issues related to fresh fruit and vegetables consumption and production. The
data were recorded on a Likert-scale to learn about priorities and concerns when
fruit and vegetable  quality is considered as a reliable indication of consumer’s
satisfaction.  Ten indicators were proposed by the survey to define food quality
(seasonality, taste, freshness, salubrity, price, ethics, locally grown, organic, shelf
life,  agronomic  practices).  A  cumulative  Pearson’s  correlation  index  of  quality
attribute  scores  identified  by  the  survey (r=+0.93),  allowed  the  researcher  for

comparisons among the subjects’ perspectives on produce quality. The analysis of
the data suggests that consumers at the university are particularly concerned with
food  taste,  price,  freshness,  salubrity  and  shelf-life,  whereas  taste,  freshness,
seasonality, salubrity and foods that are locally grown appear to be the priority
quality  attributes  of  choice  by  food  producers.    An  analysis  of  the  remaining
indicators is provided and limitations of this preliminary study are addressed with
recommendations  for  further research needs.  Despite the logistic and economic
barriers that still impact the decentralization of modern food systems, there is a
compelling necessity to embrace a more sustainable approach in food production
and consumption by fulfilling market niches that are available at the local level. This
modus operandi appears to be geared optimally also to insure food quality.

INTRODUCTION

Under the impetus of a growing interest in food quality issues, especially when
related to school meals in the U.S., the state of Pennsylvania has been demonstrating its
attention and support to such initiatives with the intent of improving also the livelihood of
local farmers (Harmon et al., 2002). Consequently, seeking the establishment of stronger
links with farmers while educating the campus community on food quality issues has
become an emphasis approach in dining hall management at Slippery Rock University.
This ambitious goal has been achieved also through a renovated food purchasing policy
that has facilitated consumption of locally grown fruit and vegetables.   Despite the crisis
of modern farming, agriculture remains a primary economic activity for the state of
Pennsylvania (B.  Snyder,  pers.  commun., 2002).  Therefore,  in  accordance  with  its

educational  mission,  and  in  support  of  a  local  food  system  and  a  philosophy  of
sustainability, SRU food services decided to purchase a 10% of locally grown food (fruit
and vegetables) from area farmers, for one of its dining halls, during the growing season
(summer) 2002. The purpose of the study was to evaluate fruit and vegetable quality

Proc. Int. Conf. Quality in Chains

Eds. Tijskens & Vollebregt                                                                                                                                           69

Acta Hort. 604, ISHS 2003

(jurnal bisa di lihat di Ruang baca Fakultas Pertanian UB)

Klik : Genetic transformated Cavendis(NBK)

Genetic transformation of Cavendish banana (Musa spp. AAA group)

cv ‘Grand Nain’ via microprojectile bombardment 

Abstract  An effective method has been developed for

the stable transformation and regeneration of Caven-
dish banana (Musa spp. AAA group) cv ‘Grand Nain’
by  microprojectile  bombardment.  Embryogenic  cell
suspensions were initiated using immature male flowers
as  the  explant.  Cells  were  co-bombarded  with  the
neomycin phosphotransferase (nptII) selectable marker
gene under the control of a banana bunchy top virus
(BBTV) promoter or the CaMV  35S promoter, and
either  the  b-glucuronidase (uidA)  reporter  gene  or

BBTV genes under the control of the maize polyubi-
quitin promoter. Plants were regenerated, under selec-
tion  with  kanamycin,  that  were  co-transformed  with
nptII and either the uidA or BBTV genes. Molecular
characterisation  of  transformants  demonstrated  that
the  transgenes  had  been  stably  integrated  into  the
banana genome.

Key words  Musa 7 Banana 7 Transformation 7 Microprojectile bombardment

klik : 

Genetic diversity of wild banana (Musa balbisiana Colla) in China as revealed by AFLP markers

Xiao-Lan Wang Æ Tzen-Yuh Chiang Æ

Nicolas Roux Æ Gang Hao Æ Xue-Jun Ge 

Genetic diversity of wild banana (Musa balbisiana Colla)(NBK)