Abstract
The effect of curing kola nuts at 30 °C was evaluated at the Cocoa Research Institute of Nigeria, Ibadan, to determine the effect of curing time and delay between inoculation and initiation of curing on storage rot. For nuts inoculated 24 h prior to curing, 48–72 h curing at 30 °C gave optimal disease control. The incidence of rot was higher when the treatment was delayed for 48 h after inoculation. When artificially wounded and inoculated kola nuts were dipped in a solution of 1.0 g l–1 of sodium bicarbonate for 2 mins, disease development was significantly reduced compared to the 0.5% sodium hypochorite treatment. Sodium metabisulphite also reduced disease development but the level of disease control achieved was not significantly different from that of the water-dipped controls. The in vivo results were consistent with the in vitro results.
Paper version not known (
Free)
Published Version
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: Zeitschrift f�r Lebensmitteluntersuchung und -Forschung A
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
