Increase In Storage Period Research Articles

Effects of Storage Period, Storage Conditions and Packaging Type on Maize Inbred Line Seed Qualities

The aim of this research was to study the effects of storage period, storage condition and packaging type on maize inbred seed qualities over 12 months storage. The experimental design was split-split plot with four replications. The study manipulated storage period (0, 3, 6, 9, and 12 months) as the main plot, uncontrolled storage condition (USC) and controlled storage condition (CSC) as the sub-plot, and packaging types including woven polypropylene (WPP), high density polyethylene (HDPE), polyamide (PA) with linear-low density polyethylene (LLDPE) and vacuum packing (PA + LLDPE + VACUUM, PLV) as the sub-sub plot. The results showed that the storage period did not affect seed germination; however, seed vigor decreased progressively with increased storage period. Seeds stored under USC exhibited lower moisture content, seed germination and vigor compared to those in CSC. Notably, seed vigor declined after the sixth month in USC storage. Among the packaging types, seeds in WPP had the lowest moisture content. Packaging type did not significantly influence seed germination throughout the storage period. However, different packaging types were able to maintain seed vigor for varying duration, especially for 6 months in PLV and 3 months in WPP packaging.

The effect of treatment pomegranate peel extract and calcium on the storage ability of broad beans (Vicia faba L.)

After harvesting the crop of broad beans grown in one of the orchards in Al-Hartha region, Basrah, Iraq for the agricultural season 2023-2024, the pods were separated to obtain the seeds by removing the pod, then the seeds were divided into three parts. A part of the seeds was treated by dipping in pomegranate peel extract at a concentration of 3 ml l‾¹ for 5 minutes,. The second part of seeds was dipped in calcium at a concentration of 2 ml l‾¹ for 5 minutes. The last part was dipped in distilled water only for 5 minutes. After the seeds dried, they were packed in perforated polyethylene bags (8 holes of 5 mm diameter ) with an amount of 1 kg per bag and stored at a temperature of 4 °C for two weeks. The experiment was carried out as factorial experiment consisting of two factors, using Complete Rondomize Design (CRD) with 3 replicates. The results showed that 2 ml l‾¹ calcium treatment was the best in reducing the weight loss of seeds and recording the highest percentage of total soluble solids and protein, while the treatment of pomegranate peel extract was superior to the rest treatments in recorded the highest vitamin C. The results also showed that the two mentioned treatments did not record any significant decay after two weeks of storage compared to the control treatment. The weight loss of seeds, the percentage of decay, and the total soluble solids increased with increasing storage period, while the protein percentage and vitamin C concentration decrease with increasing storage period.

Effects of Increased Storage Period of Erythrocyte Suspensions on Patient Outcomes in Pediatric Patient Population Undergoing Craniosynostosis Surgery

Effects of Increased Storage Period of Erythrocyte Suspensions on Patient Outcomes in Pediatric Patient Population Undergoing Craniosynostosis Surgery

Paprika extract as a natural antioxidant in cold-stored pork patties: Effect on oxidative stability and heterocyclic amines inhibition

In this study, we compared the degree of oxidation of pork patties refrigerated at 7 °C for 0, 7, and 14 days and the content of 10 types of heterocyclic amines (HCAs) after heating. The pork patties used in the study were added with 0.7 mg sodium nitrite (SN) and 5 mg paprika extract (PE), respectively. IQx (2-Amino-3-methyl-imidazo[4,5-f]-quinoxaline), MeIQx (2-Amino-3, 8-dimethyl-imidazo[4,5-f]-quinoxaline), PhIP (2-Amino-1-methyl-6-phenyl-imidazo[4,5-b]-pyridine), and Harman (1-Methyl-9H-pyrido[4,3-b]-indole) contents increased with increasing storage periods of treatment. On the other hand, HCAs production in SN and PE treatments were suppressed over the storage period, with IQ (2-Amino-3-methyl-imidazo[4,5-f]-quinoline) and Aαc (2-Amino-9H-dipyrido[2,3-b]-indole) being suppressed significantly (P < 0.05). The control's pH, cooking loss, lipid, and protein oxidation were higher than SN and PE-treated patties at 14 d (P < 0.05). These differences affect the formation of HCAs. PLS-DA showed a strong correlation between protein oxidation and IQx, Harman, 4,8-DiMelQx (2-Amino-3, 4, 8-trimethyl-imidazo[4,5-f]-quinoxaline), PhIP, and MeIQx, while lipid oxidation correlated with IQx, Harman, and PhIP. Both SN and PE showed HCAs inhibitory activity and exhibited oxidative stability during storage.

Verification of rice quality during storage after drying with hot air and radio frequency heating

The objectives of the study were to observe the milling and cooking qualities of paddy rice dried with hot air (HA) and hot air and radio frequency heating (HA/RF) at 38 °C and 42 °C, and to observe these qualities after 6 months of storage under average temperature and RH of 28.4 °C and 70%, respectively. During storage, the average moisture content of paddy rice decreased from 13.66% to 11.37% in HA, 13.66% to 11.40% in HA/RF38, and 13.58% to 11.63 in HA/RF42. The milling qualities of rice were affected by the RF heating temperature and storage period. Rice dried with HA/RF38 and HA/RF42 could be safely stored for up to 5 months and 4 months, respectively, with satisfactory fissure percentage and head rice yield. The whiteness index significantly increased from 63.37 ± 0.58 to 64.46 ± 0.75 at HA, 62.78 ± 0.97 to 63.75 ± 1.55 at HA/RF38, and 62.77 ± 1.90 to 64.45 ± 0.95 at HA/RF42 during storage. For cooking qualities, elongation ratio (ER) was affected by RF and storage period, while texture profiles and pasting properties were only affected by storage period. The ER increased from month 3, by 10%, 11%, and 11% in HA, HA/RF38, and HA/RF42. The hardness of cooked rice reached its peak value between months 4–5. However, adhesiveness decreased as the storage period increased. The peak viscosity and setback increased with increasing storage period while breakdown conversely decreased. This study showed that hot air drying and RF heating temperatures of 38 °C could replace hot air drying without undesirable changes in milling and cooking properties during storage up to 5 months. Therefore, this is a promising drying technology for the rice milling industry.

Influence of temperature and exposure time of cold storage on the fitness of Anisopteromalus calandrae (Howard) (Hymenoptera: Pteromalidae)

Anisopteromalus calandrae (Howard) (Hymenoptera: Pteromalidae) is an important biological control agent that parasitizes larvae and pupae of Coleopteran pests. Cold storage can extend the shelf life of parasitoids for use in biological control programs. To understand the effects of cold storage on performance of A. calandrae, the adult survival, longevity, parasitism rate, and fecundity of A. calandrae after cold storage were investigated. Newly emerged A. calandrae females were stored at three constant temperatures (5, 10, and 15 °C) for 1, 2, 3, 4, 5, and 6 weeks. Both temperature and storage period significantly affected longevity, parasitism, progeny, and sex ratio of A. calandrae. Significant reduction in longevity was observed at 5 °C. After 1 week of cold storage, the longevity of A. calandrae at 5 °C decreased to 8 d, compared to 11 d in the control. However, there was no significant difference on the longevity and parasitism rate when the female wasps were stored at 15 °C for 3 weeks compared to control. The number of progeny gradually decreased with increasing storage period at 15 °C, and the maximum of progeny was observed for the control, 83.33 followed by 75.46 (1 week), 71.26 (2 weeks), and 68.40 (3 weeks). After cold storage at 5 °C for 1 week and 15 °C for 3 weeks, female-biased sex ratios in progeny were 0.53 and 0.55, respectively. Overall, storage at 15 °C for 3 weeks had the least negative impact on adult survival, longevity, parasitism rate, and progeny of A. calandrae wasps.

Quality of Japanese quail eggs according to different storage periods and temperatures

The objective was to evaluate the quality of Japanese quail eggs stored at room temperature (26.8ºC) and under refrigeration (10.9ºC), for different storage periods (0; 5; 10; 15; 20; 25 and 30 days). A total of 196 quail eggs were assigned to different treatments in a factorial arrangement of 2 (temperatures) x 7 (storage periods), with 3 replications and 4 eggs per experimental unit. Data were subjected to regression analysis of parameters as a function of storage time at room temperature and under refrigeration. There was a reduction in egg weight, albumen weight and height, yolk height and egg yolk index with increasing storage period as a function of temperatures (p &lt; 0.05). Eggs at room temperature showed a reduction in albumen index, while eggs under refrigeration showed a quadratic behavior (p &lt; 0.05). Storage days promoted a quadratic response in albumen and yolk pH (p &lt; 0.05) of eggs at room temperature. Eggs at room temperature floated from the 15th day of storage. When stored at room temperature, quail eggs show a sharp decrease in internal quality during storage for up to 30 days. Refrigerated storage is recommended.

Physiological Quality of Soybean Seeds Subjected to Industrial Treatment Before and After Storage

This research work aimed to evaluate the physiological quality of soybean seeds subjected to different chemical treatments, before and after seed treatment, throughout conventional storage. A completely randomized design was adopted, with 4 replications, in which the treatments were arranged in a 2 &amp;times; 7 &amp;times; 6 factorial scheme (time of treatment (before and after) &amp;times; industrial seed treatment (IST) &amp;times; storage period (0, 15, 30, 45, 60 and 90 days). For each IST, the specific volume of slurry was 0, 700, 900, 1400, 900, 1100 and 1600 100 kg-1 of seeds, respectively. A total of 2.5 kg of seeds, cultivar BMX Alvo RR, were used. After being treated, the seeds were placed in kraft paper bags and stored at controlled temperature and humidity in a cold chamber. Their physiological quality was evaluated after each storage period using standard germination test, first germination count, emergence speed index, final emergence in sand substrate, accelerated aging, radicle length, shoot length, and whole seedling length. Their physiological quality was reduced in treatments with higher volumes of slurry. Deleterious effects on vigor were observed with increasing storage period, both before and after IST. After seed treatment, the mean of the analyzed variables was considered higher, compared to the time prior to seed treatment.

Assessment of quality and shelf-life of salt-smoked cured products from Pangasius catfish at various temperatures

Pangasius catfish (Pangasianodon hypophthalmus) is popularly cultured in Bangladesh but the farmers usually suffer financial losses due to their low market price. Development of new value-added products will enhance its popularity and acceptability to the consumers. This study was conducted to develop smoked products from pangasius catfish, to evaluate their quality and shelf-life at ambient (30-35°C) and refrigeration temperatures (4°C). Two treatments, dipped for 15 min in 10% (T1) and 15% (T2) salt solutions, and one untreated control were maintained. The smoking was conducted at 70-75°C in an improved traditional smoking kiln. The products were then sealed in polybags and stored separately at ambient and refrigeration temperatures. The sensory quality, proximate composition, salt content, total volatile base nitrogen (TVB-N) values, and viable bacterial counts were determined. The products stored at ambient temperature were rejected on day 5, 7 and 9; and those kept at refrigeration temperature, on day 28, 35, and 42, respectively for control, T1, and T2. Significant difference in proximate composition was observed between the treatments, storage conditions and periods. The TVB-N values were increased rapidly in control followed by the T1 samples, compare to T2 samples. Viable bacterial counts of the smoked products were gradually increased with the increasing storage periods. Considering all the assessed parameters, the T2 products were better in quality with longer shelf-life than those of control and T1. As consumers’ preference towards new fishery products has been changing, smoked products from pangasius catfish will be preferred for their taste, less bones, and higher shelf-life.

Isolation and Characterization of Bacteriophages Active against Pseudomonas aeruginosa Strains Isolated from Diabetic Foot Infections.

Diabetic foot infection has become one of the most important public health concerns and is a growing problem. Pseudomonas aeruginosa is an important opportunistic multidrug-resistant bacterium in diabetic foot infections. In the absence of antibiotics active against MDR strains of P. aeruginosa, phage therapy becomes a key way to deal with P. aeruginosa infections. Out of 185 samples collected from diabetic foot ulcers, 50 (27.02%) isolates were identified as P. aeruginosa. The incidence increases with older ages, and males (n=34, 68%) predominated in all age groups. The tested isolates showed maximum susceptibility towards colistin (80%), imipenem (72%), amikacin (66%), and piperacillin/tazobactam (62%), while these isolates showed moderate susceptibility towards ceftazidime (58%), cefepime (52%) and gentamicin (46%). However, it showed complete resistance (100%) to ampicillin, cefaclor, and sulphamethoxazole/trimethoprim and highly resistance to clindamycin (90%) and amoxicillin/clavulanic acid (84%). Two bacteriophages (ϕPAE1 and ϕPAE2) isolated from sewage samples showed a broad host range against P. aeruginosaa clinical strains. ϕPAE2 infected 74% (37/50) and ϕPAE2 58% (29/50). Furthermore, both phages were host-specific, infecting only P. aeruginosa strains and could not infect other bacterial species in the cross-infectivity studies. Both phages were found to be relatively heat stable as over a period of 1 h, after exposure to a temperature range of 37-50°C, no significant loss in phage activity was observed. On the other hand, the lowest activity was observed at 70°C (39.15%) for ϕPAE1 whereas it was inactivated at 75°C while the lowest activity was observed at 75°C (38.01%) for ϕPAE2 whereas it was inactivated at 80°C. Isolated phages were able to survive and lyse host bacteria over a wide pH range. The optimum pH range for infection was from 6 to 8. Furthermore, ϕPAE1 lost its ability to lyses at pH 2, 3, 11 and 12, whereas; ϕPAE2 lost its infectivity at pH 2, 3 and 12. Chloroform was the most effective solvent that reduced the infectivity of ϕPAE1 and ϕPAE2 to 63.27% and 77.88%, respectively. On the other hand, petroleum ether showed the lowest effect on the infectivity of ϕPAE1 and ϕPAE2; it was reduced to 96.4% and 97.48%, respectively, followed by acetone and ethyl alcohol. The ability of P. aeruginosa phages to form plaques after different storage temperatures (4°C, 30°C, 37°C and 44°C) for a month was slightly affected. The storage of ϕPAE1 and ϕPAE2 at 4ºC showed the least effect on its infectivity, and the storage at 44ºC showed the highest reduction in its infectivity. Moreover, Phage counts were slightly decreased by increasing storage period and temperature.

Effect of packages types and some treatments on wheat seed during storage

This experiment was conducted at the laboratory of Seed Technology Sakha Agricultural Research Station, Kafr EL-Sheikh, Egypt, during the period between 2018 and 2019 seasons. The aim of this study was to evaluate the effect of packages types and some treatments on wheat seed during storage. The experiment was designed in factorial experiment in completely randomized design with four replicates. The samples were treated with the recommended dose of malathion, recommended rate of phosphine, the powders and extracts of each of (ficus, camphor, clove), the powder of copper nanoparticles and untreated seed as a control treatment. Treated seed were stored in different packages (Jute, Plastic and Polyethylene) for 18 months. The most important results can be summarized as follows: Increasing storage periods of wheat seed up to 18 months significantly affected storage efficacy, vitality and quality of wheat seed. The best results of storage efficacy of wheat recorded when seed stored in polyethylene packages, followed by seed stored in jute packages and lastly stored in plastic packages. Seed treated with copper nanoparticles were the best in germination percentage, electrical conductivity, acidity, protein percentage, carbohydrate percentage, relative density and 1000-seed weight. While treatment with malathion was the best in acidity, relative density, 1000- seed weight and insect infestation percentage. As for phosphine, it was the best in moisture percentage, insect infestation percentage and weight loss percentage. This study recommended that treated seed with copper nanoparticles before storage and stored it in polyethylene packages under the environmental conditions of the experiment in Sakha, Kafr EL-Sheikh, Egypt.

Reducing the Losses of Three Local Grape Varieties (Vitis vinifera L.) by Cool Storage Period.

Three local varieties of grapevine (Vitis vinifera L. Jnoby, Sulaimana- Rash and Zaitony); were taken from a private vineyard in Sian village, Dinarta, Duhok, Kurdistan region-Iraq after the distinctive signs of maturity appeared for each variety from healthy grapevines of 6-years old which planted at 2×3 m spacing and irrigated by drip irrigation system for study the effect of storage periods (0, 20, 40 and 60 days at 2±1 °C and 83-88% RH) on chemical and physical characteristics plus the loss of grape berries and clusters. The vines received conventional cultivation practices with regular winter and summer pruning, weed and diseases control. Berry shattering, spoilage, weight loss, total loss and rachis condition for the varieties were estimated as a function to storage in this study. Results showed that the maximum berry shattering (1.71%) was recorded in Sulaimana-Rash variety showing a significant difference with Jnoby variety (0.48%). The highest values of percent spoilage and total loss were recorded in variety Zaitony (20.17 and 26.36%) respectively. The maximum weight loss (10.24 %) was recorded in variety Jnoby which was significantly higher than the other two varieties (Sulaimana-Rash and Zaitony). Spoilage percentage, weight loss and total loss significantly increased with increasing storage periods (23.48, 12.13 and 32.83%) respectively. There were significant interaction effects on weight loss and total weight loss percentages among the varieties, the storage periods showed a maximum value was started after 60 days of the beginning of storage (14.33%) in Jnoby variety, while highest total loss (60.25%) was recorded in Zaitony.

Biochar prepared from Ficus nitida as a carrier for frankincense essential oil (Boswellia sacra) to control some stored product insects

The insecticidal activity of biochar that prepared from Ficus nitida tree residues at 500 and 700οC °C was evaluated against some stored product insects Tribolium castaneum, Rhyzopertha dominica and Oryzaephilus surinamensis, alone and as a carrier for the frankincense essential oil (Boswellia sacra) after 0, 15 and 30 days storage periods. The results showed the O. surinamensis was the most susceptible and the biochar prepared at 500οC was the most active against all tested insects. Also, the toxicity increased with increasing storage period only against R. dominica. The formula was more toxic than biochar or oil alone, especially against T. castaneum. The elemental analysis showed low carbon and high oxygen contents in the biochar 500 and the FTIR analysis showed a large number of functional groups on biochar 500 compared to biochar 700 which may attribute to the slightly higher toxicity of biochar. SEM images of the ventral surface of treated O. surinamensis showed the adhesion of biochar on all body parts, Moreover, the sensilla within the external surface of the elytra are partly absent. Our results suggest the promising use of biochar against some stored product insects and can be effectively loaded with other safe chemicals, more studies are needed to understand its effects on insects.

Investigation of the activity of cathepsin B in red shrimp (Solenocera crassicornis) and its relation to the quality of muscle proteins during chilled and frozen storage.

Cathepsin B is a cysteine protease that has important effects on the quality of muscle products. In this study, the changes of cathepsin B activity and its relation to muscle proteins were investigated in intact and beheaded shrimp during chilled and frozen storage. The obtained results indicated that the water holding capacity (WHC), shear force, hardness, and myofibrillar protein (MP) content all significantly decreased in both the intact and beheaded shrimp samples with increasing storage period (p<0.05). Specifically, beheading shrimp exhibited much more stable characteristics than intact shrimp samples during both chilled and frozen storage. The enzyme activity results suggested that cold temperature and storage induced the release of cathepsin B from the lysosomes to the mitochondria, sarcoplasm, and myofibrils in the muscle tissues. Furthermore, SDS-PAGE and transmission electron microscopy (TEM) analysis revealed that beheading the shrimp greatly inhibited the dissociation of shrimp muscle proteins during storage. The current findings suggest that cathepsin B located in the head of shrimp was likely transferred to the muscle through the first abdominal segment during storage, accelerating the dissociation of the muscle proteins. Therefore, beheading the shrimp was conducive to prolonging the shelf-life of stored shrimp products.

A study on the shelf life of cookies incorporated with sapota and beetroot leaf powders.

The addition of edible fiber could affect the shelf life of cookies, which can have a positive or negative impact depending on the source of fiber. This study is in continuation of two previously published papers to investigate the storage stability of cookies incorporated with 4.5% beetroot leaf powder (BLP), with 7% sapota fiber powder (SFP) and reference cookies during 15months at ambient temperature by analyses of physicochemical, microbial and sensory properties on each specified month using international standard methods. It was found that with increasing storage period, there was an increment in moisture content, peroxide value, free fatty acids and microbial population including total aerobic bacteria and yeast and mold colonies of all cookies; the lowest values being for cookies with 7% SFP (5.70%, 4.12 mEqO2/1000g cookie's fat, 1.47%, 2.73 and 2.36 log CFU/g dried cookie, respectively). In contrast, the reverse trend was found in pH value. At the end of storage, a significant difference (p ≤ 0.05) was observed between reference cookies and other cookies regarding moisture content, peroxide value, free fatty acids and overall sensory acceptability; the quality of cookies supplemented with 7% SFP being desirable, followed by cookies with 4.5% BLP, and then reference cookies.

Evaluation of Aerobically Packaged Fibre Enriched Low Fat Kadaknath Chicken Patties under Refrigeration Storage

The fibre enriched low fat kadaknath chicken patties were packaged aerobically and evaluated for storage stability under refrigeration. The pH, TBA and FFA values of treated patties were lower as compared to control throughout the storage. A progressive and significant (P<0.05) increment in the pH, TBA and FFA values of control as well as fibre enriched low fat kadaknath chicken patties were observed with the advancement of storage in aerobically kadaknath chicken patties. The total plate count (TPC) followed a significantly (P<0.05) increasing pattern from 0 to 12 day in aerobic packaging in control as well as fibre enriched low fat kadaknath chicken patties. The psychotropic counts as well as Yeast and Mold count under aerobic packaging were not detected up to 9 day of storage either in control or in fibre enriched low fat kadaknath chicken patties and these were detected on 12 day of storage. The coliform were not detected during the entire period of storage in aerobic packaging. Sensory attributes under storage study did not have any significant (P>0.05) difference between control and fibre enriched low fat kadaknath chicken patties on all storage days of aerobic packaging. The mean scores for all the sensory attributes for both control as well as fibre enriched low fat kadaknath chicken patties decreased gradually with increasing storage period. From the study it was concluded that the fibre enriched low fat kadaknath chicken patties may be considered as health full product which was very well stable and accepted up to 12 day in aerobic packaging under refrigeration.

Enhancement of Quality and Storability of Avocado (&amp;lt;i&amp;gt;Persea americana&amp;lt;/i&amp;gt;) Fruit Using a Blend of Aloe Vera Gel and Corn Starch as Surface Coating

Avocado has fairly short shelf life so as included in climacteric fruits. The search for biodegradable, safe, healthy and environmental friendly treatments for increasing storage period of fruits has led to use of edible coatings. The study was conducted to check the efficacy of aloe Vera gel, corn starch and composite of the two as an edible coating. The treatment combinations were T0 = control, T1 = corn starch (2.5%) and T2 = Aloe Vera gel (1%) T3=aloe Vera and corn starch (2.5%, 2.5%). Weight loss; pH; colour; firmness and TSS were recorded at the interval of 5 days for 30 days. Aloe Vera coating was very effective in reducing ascorbic acid loss and decay (%). The control fruits started deteriorated before 8 days, whereas, shelf life extended to 26 days for majority of aloe Vera gel alone and with corn starch coated fruits. Finally, T0 showed 21.02% loss in weight, whereas coated avocado fruits as T1 showed 16.89%, T2 and T3 were 9.56% and 9.48% by weight loss, respectively. Both the corn starch and aloe Vera gel edible coating was found good enough to ensure hardness/firmness of the fruits. Consequently it can be concluded that both coating films are a good barriers.

Cold Storage Period of Bulbs Influences Their Sugar Contents and Post-Storage Growth and Flowering in Lilium Oriental Hybrids

This study was carried out to investigate the changes in internal shoot growth, total and reducing sugar content, plant growth, and flowering characteristics after cold-stored bulbs of Lilium Oriental Hybrids are planted. Bulbs of Lilium Oriental Hybrids ‘Le Reve’, ‘Sorbonne’, and ‘Siberia’ were harvested at the end of November, cleaned, treated with fungicides, conditioned for 30 days at 4 °C, and cold-stored for 30 to 120 days at 0 °C. Plant height, fresh and dry weights, leaf numbers and area, chlorophyll content (SPAD index), days to flowering, number of flower buds, and flower diameter were measured when the cut flowers were harvested. In all cultivars, the shoot lengths in the bulbs increased as the storage period increased. As the storage period was extended, the fructose and glucose contents increased, whereas sucrose content decreased. The total sugar content increased during the early storage period and decreased subsequently. Plant height, fresh and dry weights of cut flowers showed a decreasing trend as the storage period increased. Flower diameter generally decreased with increasing storage period but varied among cultivars. These results indicated that more storage carbohydrates in bulbs were consumed as the storage period increased, and thus, the subsequent plant growth and flowering were negatively affected.

Longevity of maize seed (Zea mays L.) under different storage conditions

This study focuses om the changes in viability and chemical composition of maize hybrid SC168 during storage conditions. This study was conducted at the Seed Technology Department, at Sakha Agricultural Research Station, ARC, Egypt during November-2018 to April-2020. Storage conditions were two storage periods 6 and 18 months, four regimes of relative humidity, 46%, 65%, 72% and 80% and three package materials i.e. jute bags, low density polyethylene and hermetic bags. The results revealed that increasing storage period from after harvest to 6 and 18 months led to the increasing in deterioration of the viability and quality of the seeds and caused the highest of electrical conductivity, acidity% and moisture content in the seeds storage. Increasing relative humidity from 46 to 80 % significantly increased the mean value of electrical conductivity of the seed soak water (from 5.12 to 11.41 mS m-1), moisture content and acidity%, and significantly decreased the mean seed germination %, shoot length, root length, seedling dry weight, oil% and crude protein %. Hermetic bags gived high seed germination, seedling vigor and oil % and low seed moisture content, electrical conductivity and acidity %, and therefore they could delay seed quality deterioration compared with low density polyethylene and jute bags and that in conditions of high relative humidity for a period longer than six months. Finally, we can recommend the use of hermetic bags to maintain the vitality and quality of maize seeds under high relative humidity conditions for a period of up to 18 months.

Quality evaluation and storage properties of traditional maize-based snacks: Ipekere Agbado enriched with Bambara groundnut

BackgroundIpekere agbado is a traditional maize-based snack consumed in South Western part of Nigeria, but low in protein content and deteriorate within few days. Hence, this study aimed at evaluating the chemical compositions, functional properties, softness index and storage properties as influence by Bambara groundnut (BG) enrichment. Maize and Bambara groundnut flours were well mixed to generate the following blends: MB10 (Maize 90%, Bambara groundnut 10%), MB20 (Maize 80%, Bambara groundnut 20%), MB30 (Maize 70%, Bambara groundnut 30%) and CTRL (Maize 100%) which served as control.ResultsProtein value increased with increase in Bambara groundnut flour inclusion. The value obtained for Na/K and Ca/P ratio of ipekere agbado samples including CTRL were all significantly (p < 0.05) lower than 1.00 and greater than 2.00 respectively. Low bulk density was observed in the enriched products compared with CTRL. Storage properties (TBA, PV and FFA) resulted in noticeable increase with increasing storage periods. The maize-snack stored at 37 °C had significantly (p < 0.05) shorter storage shelf life compared to those stored at 18 °C and 25 °C.ConclusionThe overall result showed that 20% Bambara substitution was the most adequate to produce an acceptable and nutritious snack (“ipekere agbado”). Hence, consumption may improve nutrient intake and reduce protein energy malnutrition menace.