2017 - Volume 12 Issue 3

Comparative Growth Analysis and Fruit Quality of Two Varieties of Tomato under Hand Weeding and Pendimethalin Herbicide

2021-01-08T10:02:29Z

Comparative Growth Analysis and Fruit Quality of Two Varieties of Tomato under Hand Weeding and Pendimethalin Herbicide Olayinka, B.U; Esan, O.O; Anwo, I.O; Etejere, E.O Tomato is an important vegetable crop having high nutritional value. Diff erent agronomical practices have been used to increase its quality. Hence, fi eld experiments were carried out to evaluate the infl uence of fi ve weed control methods (Pendimethalin at 4 lha-1, Pendimethalin at 4 lha-1 + one hand weeding at 6 WAT, two hand weeding at 3 and 6 WAT, weed free and weedy check) on the biological productivity and nutritional compositions of two varieties of tomato (Roma V.F. and Tropimech). The weed control methods were arranged following randomized complete block (RCB) design in split-plot arrangement. The results showed that out of the fourteen weed species encountered six weed species: Euphorbia heterophylla, Tridax procumbens, Phyllantus amarus, Tithonia diversifolia, Gomphrena celosioides and Ageratum conyzoides were found to be preponderant. Pendimethalin at 4lha-1 + one hand weeding at 6 WAT and two hand weeding at 3 and 6 WAT showed better weed reduction (53-68%), when compared to sole application of Pendimethalin at 4lha-1(32-41%). The weed free check was the most eff ective in controlling weeds (96-99%). Growth attributes such as plant height, number of leaves, leaf area, and aboveground dry weight, relative growth rate and net assimilation rate, the number of fruit per plant and harvest index were signifi cantly enhanced in all the weed control methods compared to the weedy check. Higher values of the afore mentioned growth attributes were signifi cantly higher under Pendimethalin at 4 lha-1 + one hand weeding at 6 WAT when compared to other weed control treatments. The biochemical constituents such as vitamin C, lycopene and β-carotene and all the proximate composition except fi bre were signifi cantly higher in sole Pendimethalin at 4lha-1and Pendimethalin at 4lha-1 + one hand weeding 6 WAT than other weed control methods. Growth and yield were higher in variety Roma V.F. than Tropimech, while biochemical constituents were found to be higher in Tropimech than Roma V.F. Pendimetalin at 4lha-1 + one hand weeding 6 WAT was found to be eff ective in weed suppression with positive infl uence on the biological productivity and nutritional compositions of the two studied varieties.

Control of Postharvest Crown Rot Disease in Cavendish Banana with Aluminium Sulfate and Vacuum Packaging

2021-01-08T09:54:54Z

Control of Postharvest Crown Rot Disease in Cavendish Banana with Aluminium Sulfate and Vacuum Packaging Jayawardena, B; Kannangara, S; Abeywickrama, K; Siriwardana, H Eff ect of alum in combination with vacuum packaging was investigated in controlling crown rot disease of Cavendish banana (Musa acuminata, AAA, Grande Naine cultivar) at 12-14 ºC. Twelve week mature Cavendish banana fruits were treated with 1% (w/v) alum (Potassium aluminium sulphate), 0.5 g/L carbendazim (Positive control) or distilled water (Negative control). Treated banana samples were packed in Low Density Polyethylene bags(150 gauge) and stored at 12-14 ºC. In-package gases were analysed every seven days up to 28 days of storage.Physicochemical properties (pH, fi rmness, TSS, TA), sensory properties (peel colour, fl esh colour, aroma, fl avour, taste, overall acceptability) and crown rot disease severity were determined in ripening induced fruits after each storage period. Data obtained for physicochemical properties and in-package gases were subjected to ANOVA whereas pathological and sensory properties were analysed using Kruskal-Wallis non-parametric statistical test using Minitab. At the end of 28 days of storage, O2 in all packages remained between 5.6-5.8% while CO2 remained between 5.0 to 5.1%. Further, treatment of 1% alum alone controlled crown rot disease completely up to 14 days. Most of physicochemical and sensory properties of treated banana were not adversely aff ected by the treatment

Eff ect of Marination Method and Holding Time on Physicochemical and Sensory Characteristics of Broiler Meat

2021-01-08T09:50:19Z

Eff ect of Marination Method and Holding Time on Physicochemical and Sensory Characteristics of Broiler Meat Gamage, H.G.C.L; Mutucumarana, R.K; Andrew, M. S The infl uence of holding time on the physicochemical and sensory characteristics of broiler meat marinated using three diff erent marination techniques was examined in this study. The experimental design was 4 x 3 factorial arrangement of treatments evaluating four marination methods (unmarinated control, injection, immersion and tumbling) and three holding times (4, 8 and 12 h). A total of 84 deboned chicken thigh meat samples (average weight ± SD, 50 ± 5 g) obtained from 32- days old broiler chickens was marinated using a commercial marinade mixture and allocated into treatment combinations. Meat samples were analysed for uptake of marinade, pH, water holding capacity (WHC), cooking loss, cooking yield, marinade loss, shearing force value (SFV) and meat colour. Cooked meat samples from marinated treatments were evaluated for sensory properties. Tumbling and injection marination signifi cantly improved (P<0.05) the marinade uptake. Holding marinated meat for 8 h improved the pH (P<0.05) and SFV (P<0.05) compared with its unmarinated counterpart. Increasing holding time from 4 to 12 h had no eff ect (P>0.05) on SFV of meat marinated by tumbling. Meat held for 12 h after immersion marination has resulted the highest (P<0.05) marination loss (8.12%). In all three marination methods, holding marinated meat for 8 h increased the pH, WHC and cooking yield and minimized the cooking loss, drip loss and SFV. In tumbling marination, increasing holding time from 4 to 8 h had no infl uence (P>0.05) on cooking yield, cooking loss and drip loss. Immersion method signifi cantly increased (P<0.05) the darkness (-L*) of chicken thigh meat. Immersion and tumbling methods equally (P>0.05) contributed to the yellowness (b*) of meat. Holding meat for 8 h after immersion (15.53) and 12 h after tumbling (13.97) signifi cantly (P<0.05) increased the redness (a*) in chicken thigh. The sensory attributes of the meat samples tended to increase with the increasing holding time (P<0.05) from 4 h to 8 h. The highest and the lowest score for the overall acceptability were obtained by the meat marinated by the injection and immersion methods, respectively. The present study concluded that holding marinated chicken thigh meat for 8 h improves (P<0.05) pH, WHC, cooking yield and meat tenderness and minimizes cooking loss, drip loss and SFV. Chicken thigh meat marinated by immersion method maximally contributes to the development of the physicochemical parameters assessed than tumbling and injection methods. The sensory evaluation suggests that holding injection marinated meat for 8 h attracts consumers the most.

Technical Effi ciency of Smallholder Tea Production in South-Eastern Malawi: A Stochastic Frontier Approach

2021-01-08T09:46:43Z

Technical Effi ciency of Smallholder Tea Production in South-Eastern Malawi: A Stochastic Frontier Approach Katungwe, Fexter; Elepu, Gabriel; Dzanja, Joseph Tea production contributes 8.8% of foreign exchange earnings in Malawi. A study was undertaken in South-Eastern Malawi to understand the smallholder tea production system, estimate its technical effi ciency and establish sources of technical ineffi ciency. A multi-stage sampling technique was employed to select 230 smallholder tea farmers, who participated in the study. Data analysis was done using SPSS and STATA. Smallholder tea production was characterised using descriptive statistics. A Cobb-Douglas Stochastic frontier model and Tobit Regression model were run in STATA to determine technical effi ciency and sources of technical ineffi ciency respectively. The study found that the technical effi ciency of smallholder tea farmers ranged from 16% to 92% with a mean of 67%. Education, distance to factory and farming experience signifi cantly reduced technical ineffi ciency at 1%, 5% and 10% level respectively; and ineffi ciency was relatively low among farmers that utilised hired labour, and high among those that were contracted by government cooperative. Access to non-tea income was not a source of technical ineffi ciency. The fi ndings of the study imply that various policies on extension and training have to be implemented to increase the knowledge of the smallholder tea farmers to ensure increased technical effi ciency. Smallholder tea farmers should also be facilitated to access labour-saving technologies to enable them carry out timely farm operations.