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: 166

Table of Content: 16 March, 2012; 3(6)

March 2012

Identification and pathogenicity of phytopathogenic bacteria associated with soft rot disease of girasole tuber in Egypt

Six bacterial isolates were isolated from naturally infected tubers of girasole plants (Helianthus tuberosus L.) cv. Balady showing soft rot collected from experimental Farm of Department of Horticulture, Faculty of Agriculture, in El-Minia University during 2010 and 2011 growing seasons.  Pathogenicity tests showed various virulence for the isolated bacteria toward girasole tubers was found...

Author(s): Ismail, M. E. and Moustafa Y.M.M

March 2012

Production and sensory evaluation of food blends from maize-plantain-soybean as infant complementary food

The study was conducted to produce and evaluate food blends from maize- plantain - soybean as infant complementary food. Treatments consist of diet formulated with toasted soya beans flour, ogi flour from yellow maize corn and firm ripe plantain was used for the production of the plantain flour. Six experimental diets were formulated from the above flours, to contain the following percentage ratios: OPBL1 - 50% maize,...

Author(s): Opara, B. J., Uchechukwu, N., Omodamiro, R. M. and Paul, N.

March 2012

Storage and consumer acceptability of fruit: Ginger based drinks for combating micronutrient deficiency

Fruits are good sources of micronutrients especially mineral and vitamin C. Ginger satisfies the function of color and flavour enhancers. Matured healthy pineapple, orange and paw-paw fruits were used to prepare pineapple-ginger, orange-ginger and paw-paw-ginger based drinks. The drinks were distributed into the same type of plastic container with lid (50-ml capacity filled up to about 45 ml). They were kept under...

Author(s): Omodamiro R. M., Aniedu C., Chijoke U. and Oti E.