Consumer perception of d'Anjou pear classified by dry matter at harvest using near-infrared spectroscopy

Dry matter is increasingly recognised as a reliable indicator of fruit quality and consumer acceptance for numerous commodities. To establish dry matter as an at-harvest metric predictive of post-storage and ripening consumer acceptance in pear, cv. d'Anjou fruits were segregated into low (<13%), moderate (13–15.99%) and high (≥16%) predicted dry matter classifications at harvest using near-infrared spectroscopy and evaluated by untrained consumer panels following cold storage and ripening. Consumers significantly favoured higher dry matter fruits over lower dry matter fruits in terms of perceived firmness, crunchiness, juiciness, sweetness, flavour and overall liking. Consumers were willing to pay premium prices for higher dry matter fruits at an estimated $0.20/lb above average retail prices. Sorting fruit by dry matter at harvest via near-infrared spectroscopy may overcome issues of variation in fruit maturity and quality to produce more consistent consumer experiences in pears following post-storage ripening.     

Optimization of processing conditions for vacuum frying of high quality fried plantain chips using response surface methodology (RSM)

Optimization of processing conditions (temperature 122 to 136°C, vacuum pressure 9.91 to 19.91 cmHg, and frying time 3 to 9 min) during vacuum frying of plantain chips was investigated using a Box-Behnken experimental design with response surface methodology (RSM). Models for various responses were developed and optimized frying conditions using numerical solutions were established. Optimized vacuum fried samples were compared with atmospheric fried samples based on the concept of equivalent thermal driving force (ETDF). Frying parameters had significant (p<0.05) effects on the moisture content, texture, and color with a coefficient of determination (R ²) for quadratic model responses varying between 0.53 and 0.99. Optimum vacuum frying conditions for plantain chips were a frying temperature of 133°C, vacuum pressure of 9.91 cmHg, and frying time of 6 min based on desirability concepts. Vacuum fried plantain chips had more acceptable sensory properties, based on ETDF values, than atmospheric fried samples.     

Effect of the integrated use of legume residue,poultry manure and inorganic fertilizers on maize yield,nutrient uptake and soil properties

Identification of a sustainable integrated soil fertility management option in the tropics will not only salvage the degraded soils but also enhances the attainment of the goal of food security. This study was conducted in 2004 and 2005 on a degraded tropical Alfisol in south western Nigeria to evaluate the effect of legume residue, poultry manure and inorganic fertilizers on maize yield, nutrient uptake and soil properties. The treatments consisted of two rates of poultry manure (0 and 5 t ha⁻¹), three rates of N fertilizer (0, 50 and 100 kg N ha⁻¹ applied as urea), three rates of P fertilizer (0, 30 and 60 kg P ha⁻¹ applied as single super phosphate) and two soybean treatments (with or without incorporation of legume residue) in various combinations as a factorial experiment in Randomized Complete Block design with three replicates. Results showed that poultry manure alone led to significant increase in maize yield (60%) and soil organic matter (45%). In contrast, legume residue incorporation gave significantly lower increase in yield (7%) and soil organic matter (11%). However, the combined application of poultry manure and legume incorporation led to 72% increase in maize yield as opposed to 63 and 10% increase recorded when manure alone or legume alone were incorporated, respectively. Optimal maize yield was achieved when manure application was integrated with P fertilizer application. The interaction of P fertilizer and legume incorporation indicated that soil phosphorus and maize P concentration were significantly increased with the application of the P fertilizer and legume incorporation. Hence, the application of P fertilizer alone is most likely to be economical compared with its integration with legume incorporation.