September 2016

Effect of hot water treatment on reduction of chilling injury and keeping quality in tomato (Solanum lycopersicum L.) fruits

Chilling injury is a physiological disorder caused by the exposure of fruits and vegetables to low temperature above the freezing point. Chilling can delay fruit ripening in tomato fruits. The objective of this study was to determine the effect of hot water treatment on reduction of chilling injury and keeping quality of tomato fruits. The experiment was done in post-harvest physiology laboratory of Jimma University...

Author(s): Tigist Nardos Tadesse and Wosene Gebreselassie Abtew

September 2016

Insecticidal activity of plant extracts and essential oils of bleed water against the bean weevil

This study was aimed to evaluate the toxicity of semi-purified fractions (FS) (Hexane - FH, ethyl acetate - FAE, ethanol/water - FEA) and the essential oils of the bark and leaves of Croton urucurana against the bean weevil (Callosobruchus maculatus). The insects were subjected to concentration-mortality bioassays of the FS, to determine the LC50. Subsequently, the effect of the FS was evaluated, through the method of...

Author(s): Gabriel dos Santos Carvalho, Luciana Barboza Silva, Leonardo Santana da Silva, Mayra Layra dos Santos Almeida, Eliane Carneiro, Ana Carina Silva Cândido and Marize Terezinha Lopes Pereira Peres