Bud rot disease or "Pudricion del cogollo" (PC) of oil palm is a major constraint on production in Colombia and neighbouring countries such as Brazil, Costa Rica, Ecuador, Nicaragua, Panama, Peru and Surinam. To date, there are no documented reports of Phytophthora disease of oil palm in South-East Asia. This research, therefore, was conducted to determine the pathogenic potential of Phytophthora palmivora and Phytophthora nicotianae on oil palm using both in vitro and nursery inoculation experiments. In vitro inoculation of both P. palmivora and P. nicotianae on immature oil palm leaflets caused discoloration within 2 days of inoculation and incubation at 25 ± 1.5°C, 100% RH. Similarly, in nursery trials, lesions formed on the buds (unopened leaflets) 3 days after inoculation with P. palmivora or P. nicotianae zoospore suspensions. No lesions developed on untreated leaflets in either in vitro or nursery inoculation experiments. Phytophthora spp. were re-isolated from leaflet lesions and confirmed as the inoculated pathogens.
Minimally processed bell pepper strips stored at 8-10 0 C for seven days were evaluated for variation in color, in package gases, firmness, physicochemical sensory and microbiological quality. Bell pepper strips were treated with sodium chloride, calcium chloride, sodium chloride+calcium chloride or distilled water (control) and packed in polystyrene packages before storage. Pretreatments did not drastically affect the physicochemical properties (titratable acidity (TA), total soluble solids (TSS) and pH) when compared to the control. A slight discoloration of bell pepper was evident, indicated by decreasing L*, a* and b* values. Variations in firmness were observed. Fairly high level of CO 2 accumulation was evident inside packages where O 2 concentration displayed a declining trend. Sensory attributes generally declined with time but were within acceptable limits. Microbial counts were within safe-to-consume limits for all samples within the storage period. All pretreatments tested had no drastic effect on sensory properties and maintained low microbial counts, however 1% sodium chloride pretreatment was more successful in retaining higher sensory properties and maintaining lower microbial counts by the end of storage period than the other pretreatments.
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