Tomato (Solanum lycopersicum) is one of the most economically attractive and widely consumed vegetables globally. Their high water content, perishability, transport and poor storage system predisposes them to spoilage by a broad spectrum of mycoflora resulting in huge postharvest...
Open access
Research Article10.9734/mrji/2019/v29i330165
Eliene Almeida Paraizo, Mariana Oliveira Jesus, Flávia Soares Aguiar, Raquel R. S. Alves, Edson Hiydy Mizobutsi, Juceliandy M. da Silva Pinheiro, Gisele Polete Mizobutsi & Willian Batista-Silva·Asian Food Science Journal·2019
The temperature is one of the most used techniques to maintain fruit quality over long time storage and consequently the fruit respiratory metabolism is directly influenced. The combined use of CaCl2 and hydrothermal treatment can be an important alternative to improve banana fru...
Open access
Research Article10.9734/afsj/2019/v8i129982
Tomato (Lycopersicon esculentum mill.) is one of the most widely cultivated and consumed horticultural crop globally. The numerous uses of tomatoes can be a contributing factor to its extensive production. It provides an ample and reasonable source of energy, body-building nutrie...
Open access
Research Article10.9734/AFSJ/2019/44518
Fungal decay of yam (Dioscorea alata) popularly known as water yam bought from Nsukka Markets in Nigeria was investigated for the fungi responsible for postharvest rot of tubers in storage. The tubers were used to isolate and identify fungal species that cause rot and deteriorati...
Open access
Research Article10.9734/ARRB/2018/37583
Isolation, identification and pathogenicity of fungal organisms causing postharvest spoilage of tomato fruits during storage was carried out. Tomato fruits showing symptoms of rot were collected from the store house. Small sizes were cut and surface sterilized in 1% of Sodium hyd...
Open access
Research Article10.9734/ARRB/2018/41804