Journal of
Stored Products and Postharvest Research

  • Abbreviation: J. Stored Prod. Postharvest Res.
  • Language: English
  • ISSN: 2141-6567
  • DOI: 10.5897/JSPPR
  • Start Year: 2010
  • Published Articles: 161

JSPPR Articles

Effects of storage conditions and pre-storage treatment on sprouting and weight loss of stored yam tubers

February 2011

The effect of intermittent forced air flow using a fan and pre-storage treatment prepared by soaking neem bark in water for 12 h and blending neem leaves with water on weight loss and sprouting of stored yam tuber were investigated. A total of 36 tubers of white yam, (Dioscorea rotundata) were stored for six months in barn with fan and barn without fan. The results showed that the temperature in the barn with fan...

Author(s): Z. D. Osunde and B. A. Orhevba

Sensory profile and chemical composition of Opuntia joconostle from Hidalgo, Mexico

February 2011

The objective of this study was to compare the sensory profile and the chemical composition of four samples of Opuntia joconostle cultivated in Sahagun and Cuautepec, Hidalgo (Mexico). A group of ten trained panelists built the flavor profile of the samples according to ISO 13299:2003. The chemical composition was determined according to AOAC. The differences observed between sensory profiles and chemical...

Author(s): Contreras L. E., Jaimez O. J., Castañeda O. A., Añorve M. J. and Villanueva R. S.

Tissue engineered meat- Future meat

January 2011

Current meat production methods have many health, environmental and other problems associated with them like high risk of infectious animal diseases, nutrition-related diseases, resource use and environmental pollution through green house gas emissions, decrease in the fresh water supply, erosion and subsequent habitat and biodiversity loss (Asner et al., 2004; Savadogo et al., 2007) besides the use of farm animals and...

Author(s): Z. F. Bhat and Hina Bhat

Utilization of clove powder as phytopreservative for chicken nuggets preparation

January 2011

An investigation was undertaken to explore the possibilities of utilization of clove powder as phyto-preservative in chicken nuggets prepared from spent hen meat and then storage study was conducted at 4±1°C, to assess the effect of test ingredient (clove powder) on sensory and microbiological qualities of optimized product in comparison with its control counterpart. Addition of clove powder in standard...

Author(s): Devendra Kumar and V. K. Tanwar

Effect of black bean (Vigna mungo) on the quality characteristics of oven-roasted chicken seekh kababs

January 2011

The study was aimed at optimizing the basic formulation and processing conditions for the preparation of chicken seekh kababs from spent hens meat by oven roasting method of cooking and their extension with black bean paste (hydrated 1:1 w/w). Three levels of black bean paste viz. 10, 15 and 20% were used as extender replacing lean meat in the formulation. The chicken seekh kababs formulated without...

Author(s): Z. F. Bhat and V. Pathak

The effect of time of harvest on the damage caused by the cowpea weevil Callosobruchus maculatus (Fab.) (Coleoptera: Bruchidae)

December 2010

The effect of time of harvest on the level of damage caused by Callosobruchus maculatus on cowpea was studied. Cowpea (Vigna unguiculata) (variety Asontem) was planted on 9 raised beds each measuring 2.4 x 2.4 m, 3 each for early, mid and late harvests that is, 60,70 and 80 days after germination respectively. Each plot had 20 plant stands. The plants were sprayed with PAWA (Lambda cyhalothrin) at 5 weeks after...

Author(s): P. K. Baidoo, M. B. Mochiah and M. Owusu -Akyaw

Effect of perforated blue polyethylene bunch covers on selected postharvest quality parameters of tissue-cultured bananas (Musa spp.) cv. Williams in Central Kenya

December 2010

Banana farming in Kenya has recently moved from subsistence to commercial farming. There is therefore the need to produce high quality fruits that are visually acceptable, have good postharvest quality attributes and therefore sell well in both local and international markets. Technologies such as pre-harvest bunch covers have been shown to improve postharvest quality of banana fruits. However, earlier reports on the...

Author(s): Muchui M.N.⊃, Mathooko F.M.⊃, Njoroge C.K., Kahangi E.M., Onyango C.A.and Kimani E.M.

Proximate composition of selected groundnut varieties and their susceptibility to Trogoderma granarium Everts attack

October 2010

The proximate composition including moisture content, crude fat, crude protein and ash were determined for six groundnut varieties. Moisture content was highest (8.9%) in SAMNUT 19 followed by SAMNUT 23(8.6%) and was lowest (6.6%) in EX-DAKAR while ash ranged from 3.0% in RRB to 7.4% in RMP-91. The crude protein was highest (31.3%) in EX - DAKAR and lowest (19.7%) in SAMNUT 19. RRB had the highest crude fat of 53.1%...

Author(s): A. K. Musa, D. M. Kalejaiye, L. E. Ismaila and A. A. Oyerinde

Biological control of rot-inducing fungi of water yam (Dioscorea alata) with Trichoderma harzianum, Pseudomonas syringae and Pseudomonas chlororaphis

October 2010

Potential of Trichoderma harzianum, Pseudomonas syringae and Pseudomonas chlororaphis for the control of rot in post harvest yams was investigated. Treatments comprising two pathogenic fungi, each paired with three biological antagonists were set up. Degree of rot was evaluated by calculation of percentage reduction by the antagonists. Pathogenicity test showed that Botryodiplodia...

Author(s): R. N. Okigbo and A. N. Emeka

Climacteric ethylene is not essential for initiating chilling injury in tomato (Solanum lycopersicum) cv. Ailsa Craig

May 2010

Chilling-sensitive fruit often produce a burst of ethylene when reconditioned at ambient temperature after cold storage. This has led some authors to propose that Chilling injury (CI) may be induced by post-chilling ethylene production. To test this hypothesis we examined two tomato (Solanum lycopersicum L.) mutants, non-ripening (nor) and ripening-inhibitor (rin) that do not produce climacteric ethylene. Fruits...

Author(s): Kietsuda Luengwilai and M. Diane Beckles

Optimization of the level of guar gum in low fat yak milk paneer

May 2010

Growing market for health promoting food products offers scope to develop dietary fiber enhanced low fat paneer. Therefore, a study was undertaken to compare sensory quality attributes of full fat, low fat and dietary fiber enhanced low fat paneer prepared from yak milk. Optimization of fat to 1% level significantly increased density but decreased casein in yak milk. Yield was significantly reduced in low fat fiber...

Author(s): G. Kandeepan and S. Sangma

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