This study was conducted to analyze the effects of Controlled Atmosphere Storage (CAS) and low temperatures on quality attributes of cv. Keitt mango. Mango is one of the choicest fruits in the world and popular due to its delicious taste, pleasant aroma and nutritional value. To date, only 3% of the total world production is being exported due to the perishable nature of the product, lack of proper storage and other postharvest related diseases. Post-harvest loss of mango in Ethiopia is estimated to be between 25-40% and would occur during handling, transportation and storage. Storage loss could arise owing to atmospheric conditions and temperature. CAS is agricultural technologies which monitor and adjust constantly the level of CO 2 and O 2 within storage to reduce the rate of physiological and biochemical changes, ethylene sensitivity and incidence of decay development of mangoes and also inhibit pathogen growth. Thus, this study was under taken to determine the optimum storage conditions of Ethiopian mango in order to reduce considerable postharvest mango losses. In this work, randomized block design experimental was employed for optimization of the influencing factors mainly CAS and temperatures. Accordingly, experiments were carried out at constant storage temperature of 7°C with different atmospheric conditions of A (10% CO 2 +6% O 2 +84% N 2), B (8% CO 2 +6% O 2 +86% N 2), C (5% CO 2 +5% O 2 +90% N 2) and Control (0.03% CO 2 +21% O 2 +79% N 2). Besides, fruits also stored at different constant temperatures of 7°C, 10°C, 13°C and control (21-24°C) respectively. The result obtained showed that effect of CAS on quality attributes (weight loss and firmness) of cv. Keitt mango significantly improved the storage life as compared to that stored at ambient atmosphere with list significant difference values being at 0.05=3.12 and 1.708 respectively. In addition, the effect of temperature on Total soluble solid, Titrable acidity, pH, weight loss, firmness and skin color was found to be significant in prolonging the storage life of the fruit with List significant difference values of 0.05 (0.317, 6.58, 3.46, 4.148, 6.50 and 2.41). The study revealed that the fruit stored at 7°C under 10% CO 2 +6% O 2 storage condition, as confirmed by sensory analysis, was given better preference to extend cv. Keitt mango up to 6 weeks. On the other hand, the fruits stored at 13°C with no CAS conditions showed better storage time of up to 21 days without chilling injury effect. Finally, it can be conclude that application of CAS technology can significantly enhance the quality and storage life thereby minimizing post-harvest losses of mango fruit.
The study was focused on the effects of yeast and oxygen on quality parameters of wine produced from Ethiopian beetroot such as Ethanol, Volatile Acidity, Titratable acidity, Specific Gravity and pH. The basic ingredients used for fermentation were water, sugar, yeast, beetroot juice and citric acid. The experimental set up was design through randomized block design with four fermentation treatments such as: F-1: specified beetroot juice mixed with water, sugar, acid and yeast and then placed under anaerobic fermentation. F-2: the conditions were similar with fermentation treatment one, rather yeast was absence. F-3: This also same condition as treatment condition one, but it was put under aerobic conditions and F-4: the conditions were the same as treatment two, but it placed under aerobic. The results obtained showed that treatment F1 of Ethanol-13% w/v, F3 and F4 (15.5, 0.735, 0.11, 2.89, 1.12, 7.15, 0.6, 0.131, 3.31, 0.983 and 11.17, 0.622, 0.121, 3.53, 0.985) respectively. By using statically analysis and sensory analysis treatment F1-A was highly acceptable with (p<0.02008) and panelist overall acceptance of 8.8+0.61. Finally, it can be conclude that beetroot juice treated with pure water, yeast, acid and sugar under anaerobic fermentation is produced wonderful wine.
Opuntia ficus-indica (L.) Mill. commonly known as prickly pear or Beles is a xerophytic, succulent, CAM (Crassulacean Acid Metabolism) plant introduced in Ethiopia (Africa), particularly to Tigray region between 1848 and 1920. It is known as a multipurpose plant since it can be used as human food (fruits and vegetables), medicine and ornamental plants, fodder, natural wind barrier, soil stabilizer, re-vegetation resource in eroded soils. Stem of this plant has been reported to treat diabetes and useful in the cure of hyperlipidemy (excess of lipids in the blood) and obesity. It is well recognized for their wound healing properties and anticancer effects. Conventionally, it is propagated by seeds but physiological limitations of the seeds, such as; low germination rate, genetic segregation, less guarantee of genetic stability, a long juvenile stage, less availability and low viability, and slow seedling growth rate are major constraints in the multiplication of this species in nature. In the present study we developed an efficient procedure for mass multiplication, acclimatization and ex-situ conservation of this succulent plant in Adigrat region of Ethiopia (Africa). In the present study out of six used in vitro - raised clones, maximum average height of the plantlet (13 cm.) and width (8.5 cm.) were observed in the plantlets (X6 ) and (X5 ) clones at 30.29 and 29.15oC temperatures, respectively on a modified substrate. Here, the effects of temperature and duration were significant in the increment of clones height and width. Thus, the developed efficient acclimatization techniques of this crop will ensure the supply of the in vitro-raised plantlets throughout the year to the consumers in Tigray region of Ethiopia.
The study was conducted to produce and characterize juice from kebezo finger millet. Finger millet is one of the important crops in the semiarid tropics of Asia and Africa being best grows in low rain fall about 500-1000 mm. The production of finger millet in developing countries is about 97% of the total world production. It is also rich in vitamins, protein, minerals and carbohydrates. Thus, this research needs to produce and characterize flavored and tasty kebezo finger millet juice. The finger millet was collected from Gulomukada wereda with complete randomization sampling technique. The proximate composition of kebezo finger millet was investigated using the methods cited on international standard organizations and association of American chemists. The germination effect on the functional properties such as water absorption capacity, bulk density and swelling power was conducted and the final quality of the products was confirmed by sensory evaluation using nine point hedonic scales with ten panelists. The experimental design was designed using randomized block design to investigate the effects of temperature, time and flour size on quality attributes of the product such as viscosity, PH, density and conductivity. The result showed that, the average proximate compositions such as moisture, ash, protein, crude fat, dietary fiber and total carbohydrate of kebezo finger millet of 7.16, 2.49, 7.18, 1.43, 14.44 and 67.3% respectively. The water absorption capacity, bulk density and swelling power of kebezo finger millet with germination hours of 0, 24, 48, 72 showed that 38.89, 74.575, 78.84 and 84.85%; 0.83 g/ml, 0.76 g/ml, 0.73 g/ml and 0.72 g/ml and 6.15 ml, 4.45 ml, 4.15 ml and 3.75 ml respectively. Products produce with 0.7 mm flour size at 80°C cooked for 6 minutes operating conditions colored with sunset yellow food colorant and flavored with orange food flavor was become very viscous and get best overall acceptability by panelists with an overall acceptability of 8. Finally it can be concluded that cooking at (70-80)°C for (3-6) minute for the mixture of 100 g of 0.7 mm size flour and 500 ml boiled water and at the end of cooking blending with 15 gram of mango powder flavor, 180 ml of burned sugar solution and 6 gram of korarima flavored and tasty juice can drink and get all the nutritional values of finger millet.
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