Taste Value Research Articles

Pre and Post-harvest Practices, Processing and Value Addition of Custard Apple

Custard apple is a delicious and commercially important fruit with pleasant flavor, mild aroma, sweet taste, good nutritional and medicinal values. However, the pre-harvest, post-harvest and processing and value addition practices have not been sufficiently developed. The pre-harvest practices like mulching, irrigation nutrition supplement and bio-fertilizers application play an important role on the development and shelf-life of fruits. The fruit has a short self-life due to high respiration and ethylene production. The temperature, type of packaging and chemical application have effect on storage life, however very low temperature storage is not recommended due to chilling injury. The shelf-life of custard apple fruit can be enhanced upto 12 days in modified atmosphere storage at 10 degreesC, whereas pulp can be stored for six months with potassium meta-bisulphite. A number of value added products like ready-to-serve beverages, fermented beverage, ice cream, squash, and toffee can be prepared to exploit the nutritional potential and adding a new flavor/taste in the market. This review attempts to outline some of the important findings on pre-harvest practices, post-harvest, processing value addition and storage of this fruits.

Determination of Appropriate Planting Time for Dekoko (<i>Pisum sativum var. abyssinicum</i>) Productivity Improvement in Raya Valley, Northern Ethiopia

Dekoko is highly appreciated by the local people for its taste and high market value. However, productivity of Dekoko is limited by improper planting time. An experiment on Dekoko planting time was, therefore, conducted in 2013 and 2014 cropping seasons to determine the appropriate planting time of Dekoko that maximizes its productivity under rain fed conditions. Treatments comprised combinations of four planting time (dry planting about 5-7 days before the beginning of main rain season, when the rain fall amount received greater or equal to 10 mm at once or cumulative, when the rain fall amount received greater or equal to 20 mm at once or cumulative and when the rain fall amount received greater or equal to 30 mm at once or cumulative) were carried out in Randomized Complete Block Design (RCBD) with three replications. The analyzed result showed that days to maturity, number of pods plant-1, grain and biomass yields were significantly influenced (P<0.05) by planting time. Dekoko matured late during dry planting. Dekoko planted when the rain fall amount received is greater or equal to 20 mm at once or cumulative gave high (21) number of pods plant-1. Similarly, the maximum grain (533.53 - 638.00 kg ha-1) and biomass (1635.23 - 1820.06 kg ha-1) yields were produced during planting time when the rain fall amount received is greater or equal to 20 mm at once or cumulative, while the minimum values were due to dry planting. It is, therefore, concluded that planting of Dekoko when the rain fall amount received is greater or equal to 20 mm at once or cumulative can be recommended for the growers in the study area to improve Dekoko productivity. Moreover, further research works on different varieties along with different soil moisture levels, planting dates and soil types can be a step forward to identify best sustainable technology on the growth and yield improvements of Dekoko.

A economia do património e o turismo

Tourism has been studied as an economic activity, from their products and businesses activities. But why are travelling peoples and for what? What’s happen in the tourism world under the iron hand of the modern market, analysed from the both sides, demand and offer, with the emergence of the society of knowledge and information, with their new middle class growing with more education and culture, a young people predisposed to the e-learning and a increasing segment of tourists who anticipate the middle-aged and retire? A new conceptual research framework emerges and a new tourism paradigm: Environmental Tourism (Cultural tourism and tourism of nature). This paper wants to discuss the connection between heritage and tourism economy. Researching how is create and reproduced the capital of tourism and recognising the cultural values and products penetration in the tourism activity, in the framework of the changing taste (preferences) and ethical values of middle class. Keywords: Taste. Cultural tourism. Externalities

STRAWBERRY 'CLERY' FRUIT QUALITY EVOLUTION DURING HARVEST

Strawberry fruit composition is important for its taste and health value. Significant variations of the fruit composition such as the content of sugars, acids, phenolic compounds and vitamin C have been already observed and criticized. Several studies have shown that the genotype has a very high impact on these variations. In addition, variations of these parameters can also be monitored within a same genotype and thus also be responsible for the inconsistencies in fruit quality. The aim of this study was to assess the weekly evolution of those quality traits during the whole harvest period and to analyze the duration of the fruit development and its effects on the fruit quality parameters for the strawberry cultivar ‘Clery’. Our results confirm the high fluctuation of the strawberry quality within a same genotype throughout the harvest period, especially for soluble solids content and for anthocyanins content in fruits. Another source of variation was the duration of the fruit development from flowering to harvest, especially for the anthocyanin contents. Fruits with slower development and with a longer ripening time appeared to accumulate more anthocyanins.

The social context of wild leafy vegetables uses in Shiri, Daghestan.

BackgroundShiri is a small mountainous village in the Republic of Daghestan, in the North Caucasus. Daghestan is Russia’s southernmost and most ethnically and linguistically diverse republic, a considerable part of which belongs to the Caucasus Biodiversity Hotspot.Various species of wild leafy vegetables are collected in Shiri and there are still many social and cultural practices connected with plant collection in the village. Yet due to migration processes, local knowledge about wild greens and their uses is being slowly forgotten or not passed on. The Shiri language is highly endangered and so are the local plant terminologies and classifications. The unstable political situation hinders local and international research, therefore we find it highly important to explore both what wild leafy vegetables are collected in this mountainous part of Daghestan and how the relation between plants and people is shaped in this linguistically and culturally diverse context. We answer the following questions: what wild leafy vegetables are collected in Shiri? Why are they important to the local people? What is the social aspect of wild leafy vegetable uses?MethodsThe methods applied were as follows: forest walks and semi-structured interviews with adult inhabitants of Shiri village, participant and non-participant observation. During the walks herbarium specimens were collected, and visual recording of plant collecting process was conducted. This article is based on fieldwork done in Shiri, Daghestan, between 2012 and 2014, over the course of 3 field trips that took place in 3 seasons.ResultsWe collected and identified twenty-two local (24 botanical) species of wild leafy vegetables. Fourteen local species were used as snacks, eight for cooked dishes and three of them were also dried in order to be transported to kin living in the lowlands. It is significant that 70 % of taxa collected in Shiri are used as snacks. While snacks were collected by both sexes, greens for cooking and drying were part of the women’s knowledge.The analysis of people-plant relations showed that care practices constitute an important part of these relations. Through the giving of wild greens, Shiri people express care for co-villagers and migrants and show their respect for elders. In the narratives about wild greens, their nutritional and taste value as well as perceived exceptionality were emphasized.Conclusions1) Wild leafy vegetables are a significant element of everyday social life in Shiri in regard to mutual care, respect for elders and local identity. 2) Gender has a greater influence on practical skills than on declarative plant knowledge. 3) Names of plants are publicly discussed with elders and are not always fixed. 4) The moral value ascribed to giving in the local culture is expressed through wild leafy vegetables. 5) Care expressed through sending wild leafy vegetables helps to sustain social ties between migrants and Shiri inhabitants. 6) Identity, health and naturalness discourses are adding value to the local knowledge about wild leafy vegetables.Electronic supplementary materialThe online version of this article (doi:10.1186/s13002-015-0047-x) contains supplementary material, which is available to authorized users.

Comparison of Odor and Taste of Commercial Brand Fish Sauces from East and South East Asian Countries

This study focused on the odor and taste components of 14 commercial brands of fish sauces from various Asian countries. Odor components were extracted by headspace monolithic material sorptive extraction techniques and analyzed by gas chromatography-mass spectrometry/olfactometry. The taste compounds were identified from the concentration of sodium chloride, free amino acids, minerals, and 5´-nucleotides. The sensory evaluation was carried out by 11 trained tasters. Seventy-nine different types of volatile compounds were identified, described, and quantified by concentration and odor active value. Acid groups were the dominant volatile compounds. Trimethylamine, butanoic acid, and 2-methyl butanoic acid produced odors described as rotten fish, ammonia, rancid butter, cheesy, sweet, and rancid. The concentration of salt contents was estimated at 21.30% (w/v). Aspartic and glutamic acids gave high taste values and nutrients produced the umami taste. Analysis showed that the various flavors obtained from the fish sauces resulted from differences in ingredients and production techniques.

Physicochemical Properties and Determination of Key Instrumental Quality Measurement Parameters of Frozen‐Cooked Rice by Correlating Consumer Acceptance

AbstractPhysicochemical properties and consumer evaluation of frozen‐cooked rice made in five rice varieties were investigated. Rice quality evaluation, physicochemical analyses, rapid viscometer analysis, texture measurements and mechanical sensory measurements were conducted. Consumer acceptance test was conducted with 51 consumers. Consumer acceptance ratings were highly correlated with hardness (r = −0.849) and stickiness (r = 0.958) of texture. Toyo taste value was highly correlated with consumer acceptance (r = 0.726), but eating quality measurement was not correlated with consumer acceptance (r = −0.018). Partial least square regression between mechanical parameters and consumer acceptance ratings showed which mechanical measurements have more influence on the determination of consumer acceptance of frozen‐cooked rice. There were two positive instrumental indicators – ratio of cracked kernel and stickiness – and two negative ones – breakdown of rapid viscometer analysis and hardness. These mechanical parameters can be used as primary indices to screen rice varieties for high quality frozen‐cooked rice.Practical ApplicationsThere were many mechanical indicators in determining the quality of raw rice and cooked rice. However, there was no study that indicates that mechanical indicators are the key factors representing consumer acceptance of frozen‐cooked rice in the overall aspects of these indicators. Four mechanical indicators – ratio of cracked kernel, stickiness, hardness and breakdown of rapid viscosity analysis – showed higher influence on the consumer acceptance of frozen‐cooked rice. Applying these indicators would reduce the amount of cultivar screening efforts to select proper rice varieties for frozen‐cooked rice processing.

Influence of ultrasonic enzyme treatment on the cooking and eating quality of brown rice

In this study, a novel processing technology was developed to selectively modify brown rice by combining ultrasound and enzyme action. The microstructure of the brown rice surface and the cooking, hydration, pasting, textural properties and sensory attributes of treated brown rice were investigated. The taste value of cooked rice was also studied using a rice taste analyzer. The ultrasonic-enzyme treatment resulted in a loss in the natural morphology of the rice bran, allowing water to penetrate into the rice kernels easily during cooking. Furthermore, the conversion rate of bound to structured water, which is related to the pasting properties of rice, was significantly increased by ultrasonic-enzyme treatment. Brown rice treated with ultrasonic-enzyme provided the lowest cooking time and the highest peak, hold and final viscosities among the groups investigated. Furthermore, the cooked brown rice presented a softer texture and was easier to chew. The taste value of the cooked brown rice increased from 45 to 59 after ultrasonic-enzyme treatment. Sensory analysis showed that odor and flavor of the cooked brown rice were also significantly improved (p < 0.05). All these results indicate a great improvement in eating quality. Thus, ultrasonic-enzyme treatment can be used to produce quick-cooking brown rice with high quality.

연어류 근육의 종류, 수입국 및 부위별 식품학적 품질 특성 비교

This study compared the food quality of salmonid fishes according to the species, country of origin, and separated part, such as fillet and frame. The proximate composition of chum salmon from Norway (CS-N) was 74.4% moisture, 19.5% crude protein, 4.2% crude lipid, and 1.2% ash. These values were within roughly 1% for the other salmon species. There was no significant difference (at P<0.05) in the Hunter a value of salmon muscle according to sepatated parts. However, there was a significant difference (P<0.05) in Hunter a value of salmon muscle according to the species and country of origin. There were significant differences in odor intensity and hardness of the salmon according to the species. The major free amino acid in all of the salmon muscles was anserine, which ranged from 61.3 to 73.0%. The taste value was the highest for salmon imported from Alaska (CS-A), followed by pink salmon, CS-N, and muscle separated from the frame (AS-C). In the taste value of all salmon muscles, the major amino acid was glutamic acid. The total amino acid content of salmon muscles ranged from 18.36 to 19.64 g/100 g, and the major amino acids were glutamic acid and aspartic acid. There were differences in the mineral contents, including Ca, P, K, and Fe, and fatty acid composition of salmon muscle according to species.

Development of polymorphic microsatellite markers in Sardinella aurita by 5′-anchored PCR technique

Sardinella aurita, a member of the family of Clupeidae, lives in the upper and middle layers of warm ocean water (Yang and Qiu 1993). It is a medium-sized pelagic fish widely distributed from Atlantic Ocean to west Pacific Ocean. In Asia, it is naturally found near the southeastern coasts of China and in other countries such as Japan and India (Jiang and Lin 1986; Yang and Qiu 1993). This species is commercially important because of its abundance, fast growth, taste and medicinal value (Yang and Qiu 1993; Khaled et al. 2008). It is also an important fish for light seining in China. Some studies are carried out on this fish by experts, which mainly focusses on the eggs and larvae, individual fecundity, ovarian development,molecular phylogeny and species identification and so on (Jiang and Lin 1986; Yang and Qiu 1993; Jerome et al. 2003). However, very few studies on genetic diversity and differentiation of S. aurita are available, which has limited the proper management and utilization of S. aurita (Kinsey et al. 1994). Microsatellite markers are very popular for the study of molecular phylogeography and population genetics because of high polymorphism, easy genotyping and codominant inheritance (Sun et al. 2009). Isolation and utilization of microsatellite markers has been carried out in many species (Wang et al. 2009; Ma et al. 2011, 2014). Currently, no polymorphic microsatellite markers have been reported for S. aurita. Thus, it is essential to isolate polymorphic microsatellite markers for this fish species so as to promote the studies on its genetic background and differentiation. In this study, we developed nine polymorphic microsatellite markers for S. aurita by using the 5′-anchored PCR technique.

Effect of the nitrate ion contained in brassica rapa var. perviridis and spinacia oleracea on their taste values obtained by taste sensor

Effect of the nitrate ion contained in brassica rapa var. perviridis and spinacia oleracea on their taste values obtained by taste sensor

Effect of moulding on the changes in chemical composition of tabacco leaves

The process of moulding caused by the fungi: &lt;i&gt;Aspergillus repens&lt;/i&gt; (Cda.) De Bart, &lt;i&gt;Aspergillus flavus&lt;/i&gt; Link, &lt;i&gt;Aspergillus ochraceus&lt;/i&gt; Wilhelm, &lt;i&gt;Penicillium expansum (Link) Thom, VPenicillium commune&lt;/i&gt; Thom and &lt;i&gt;Penicillum spinulosum&lt;/i&gt; Tom influenced the decrease in soluble carbohydrate content with the simulataneous increase in the percentage of specific protein. It had an effect on the deterioration of technological and taste values of raw tabacco.

Effect of the antioxidants composition in diet on the sensory and physical properties of frozen farmed Coho salmon (Oncorhynchus kisutch).

Great attention has been paid to the antioxidants present in farmed fish feeds, with the replacement of synthetic antioxidants by natural ones being a main objective. In the present study, Coho salmon (Oncorhynchus kisutch) was fed a conventional diet that was enriched with different kinds of antioxidants: synthetic antioxidants (butylated-hydroxy toluene and ethoxyquin; diet I), a tocopherols-rich mixture (diet II) and a tocopherols-rosemary extract mixture (diet III). A comparative study of the sensory and physical changes observed in the corresponding frozen products was undertaken. After 18 months at -18 °C, fish previously fed on diet I showed higher putrid and rancid odours and rancid taste scores, while lower mean typical odour and taste values were attained. Dripping and expressible moisture values obtained for diet II-fish were lower when compared with their counterparts belonging to the diet I; additionally, microstructure analysis revealed that Z-lines integration was better preserved in fish corresponding to diets II and III. Diet II has been recognised as being the most profitable to be employed to maintain the sensory and physical properties of the frozen product when long-term storage is considered. Further research is to be continued to optimise the natural antioxidants profile.

참외 농축액 첨가에 따른 무증자 쌀막걸리의 품질특성

In this study, we examined the quality characteristics of oriental melon concentrate according to its content in the production of Makgeolli using uncooked rice. The results show that when more oriental melon concentrate was added to the Makgeolli and as the fermentation progressed, the sugar content of the Makgeolli increased. A slight increase was noted in all samples. The total acidity from the second day of fermentation did not show a significant difference according to the addition of 0.77～0.85% oriental melon concentrate. The pH of Makgeolli was slightly higher. The addition of more oriental melon concentrate after its decrease on the first day showed no significant difference in the pH. Reducing sugars in the Makgeolli slightly increase on the second day, after it rapidly decreased on the first day. The alcohol content increased as the fermentation progressed, and the Makgeolli with 9% (v/w) oriental melon concentrate added on the fourth day of its fermentation showed the highest alcohol content of 11.15%. Thus, it verified that as more oriental melon concentrate is added, the higher the alcohol content becomes. The acetaldehyde content of the alcoholic ingredients was low. The addition of and the increase in the oriental melon concentrate and the methanol were highest in the Makgeolli when 6% (v/w) oriental melon concentrate(199.08 ppm) was added. For the sensory characteristics, the Makgeolli with 6% (v/w) oriental melon concentrate showed the highest color, odor, taste and overall values of 3.60, 3.60, 2.80 and 3.60, respectively; but in general, it showed low values. The result showed that during the production of Makgeolli, oriental melon concentrate can be added, but a study on the use of a sweetener to improve the quality of the Makgeolli is desirable.

멍게(Halocynthia roretzi) 식해 및 조미 멍게의 영양 및 생리활성 특성

【This study was carried out to investigate nutritional and physiologically active characterizations of sikhae and the seasoned products from the sea squirt Halocynthia roretzi. The total taste values of sikhae fermented for 4 and 5 days were 10.9 and 15.4, respectively, which was lower than for commercially seasoned sea squirts. The sikhaes contained mostly glutamic and aspartic acids. The total amino acid contents of sikhaes fermented for 4 and 5 days were 5.5 and 6.0 g/100 g, respectively, which were lower than those of commercial seasoned-sea squirts or similar. An amount of 100 g of sikhae and its seasoned products contained P, K, Mg and Fe, and these minerals, which are deemed good for our health, were at 10% above the recommended daily requirements. The functional properties of sikhae fermented for 4 and 5 days were as follows: for ACE inhibiting activity, 69 and 69.5%, respectively; for antioxidative activity, 28.9 and 29.3%, respectively; for xanthine oxidase inhibitory activity, 52.8 and 53.1%, respectively; and for ${\alpha}$ -glucosidase inhibitory activity, 2.4 and 1.4%, respectively. Antimicrobial activity of the 5 day fermented sikhae against Vibrio parahaemolyticus and Staphyloccus aureus was detected in 8 mm and in 7 mm against Escherichia coli.】

Smell and taste in patients with vascular malformation of the extracranial head and neck region.

Olfactory and gustatory functions have not been investigated in patients with vascular malformation of the extracranial head and neck region with validated smell and taste tests. Although olfactory and gustatory deficiencies are often not outwardly apparent, they substantially affect daily life. Smell and taste tests using sniffin sticks and taste strips were administered in 40 patients. For all age groups and both sexes, odor threshold (THR) values were, on average, lower in patients than in healthy individuals; whereas, values of odor identification and discrimination were not significantly lower. Regarding odor THR, 33 (82.5%) patients were hyposmic. Taste values (sweet, sour, salty, bitter, and total taste) were, on average, lower in patients than in healthy individuals; 21 (52.5%) patients were hypogeusic. Disease duration did not correlate with smell and taste test values. Patients with and without tongue involvement had decreased odor threshold and taste values. No significant differences were identified when taste values on the left and right sides of the tongue were compared in patients without tongue involvement and with unilateral and bilateral tongue involvement. Patients with venous malformations had lower smell test values, and patients with lymphatic malformations had lower taste test values than patients with other malformations. Patients exhibit significantly reduced olfactory and gustatory function even when the nose and/or tongue are not malformed. Patients should be tested with validated smell and taste tests to adequately inform and advise them about overcoming smell and taste deficits.

Comparison of Phenolic Compounds and Taste of Chinese Black Tea

Theaflavins (TF), thearubigins (TR) and theabrownins (TB) are the major polyphenols that determine the quality of black tea. These compounds were measured in black teas and their correlation with taste values and taste quality was investigated. TF, TR and TB in the black teas from Chinese markets averaged 0.24%, 4.07% and 7.59%, respectively. Correlation analysis showed that TF was positively and significantly correlated with astringency (r = 0.521, p < 0.05), aftertaste of astringency (r = 0.619, p < 0.01) and richness (r = 0.618, p < 0.01). TR was also positively correlated aftertaste of astringency (r = 0.530, p < 0.05), while TB was negatively correlated with bitterness (r = -0.486, p < 0.05). Taste score had a positive correlation with TF (r = 0.691, p < 0.01) and TR (r = 0.604, p < 0.05). Meanwhile, taste score correlated positively with astringency (r = 0.483, p < 0.05) and aftertaste of astringency (r = 0.518, p < 0.05). The result showed that black teas can be partially classified by cluster analysis using PCA components.

자연산과 양식산 식용복어의 성분 비교

To identify the food component characteristics of seven edible pufferfishes (five wild pufferfishes including striped puffer Takifugu xanthopterus; eyespot puffer Takifugu chinensis; purple puffer Takifugu porphyreus; rough-backed puffer Lagocephalus wheeleri; and grass puffer Takifugu niphobles; and two cultured pufferfishes including yellow puffer Takifugu obscurus, and tiger puffer Takifugu rubripes) in Korea, the proximate, fatty/amino acid, chemical and taste compositions were investigated. The proximate compositions were not significantly different among the sampled pufferfishes, whereas grass puffer had lower moisture and crude lipid levels contents, and higher crude protein and ash contents than the other species. The total amino acid levels in wild and cultured pufferfishes were 14,941.6-16,427.9 mg/100 g, and the major amino acids were aspartic acid, glutamic acid, glycine, alanine, leucine, lysine and arginine. Regarding the fatty acid and mineral compositions, the major fatty acids included 22:6n-3, 16:0, 18:1n-9, 20:5n-3, 18:0, 20:4n-3, and 22:5n-3 in that order, and there was a little difference among the sampled pufferfishes. Grass puffer had a higher monoenes ratio, i.e., 16:1n-7 and 18:1n-9, and a lower polyenes ratio than the other pufferfishes. The main minerals detected K, P, Na, S and Ca. Regarding the taste-active compounds, the free amino acid contents of pufferfish extracts were 236.4-428.1 mg/100 g, consisting primarily of taurine, lysine, proline, glycine, alanine and arginine in that order. The amino nitrogen content of the pufferfishes was 84.5-156.4 mg/100 g, and there was a little difference among the species. As for taste intensity, the total taste value of the purple puffer was higher than that of the other pufferfishes.

Smell and Taste in Inflammatory Bowel Disease

ObjectiveTo investigate the olfactory/gustatory functions of patients with inflammatory bowel disease (IBD) by smell/taste tests, and to determine if disease activity or medication might influence the olfactory/gustatory functions of patients.Patients and MethodsIn total, 59 IBD patients (37 Crohn's disease (CD) and 22 ulcerative colitis (UC) patients) were studied using “Sniffin' sticks” and “taste strips” for olfactory and gustatory tests, respectively, and compared to healthy controls and published normative data.ResultsAmong IBD (CD and UC) patients, the values for odor threshold, but not for odor identification or discrimination, were significantly lower than that of the normative data. Further, these patients showed lower values than the normative taste values and the control group for all tastes, except sour; 57.6% of the IBD patients were hyposmic, while 30.5% were hypogeusic. Subjective self-assessments showed that the patients were not aware of their reduced olfactory/gustatory functions. There were no relevant differences in taste and smell abilities between the CD and UC patients. Disease activity and treatment did not influence the olfactory/gustatory functions.ConclusionIBD (CD and UC) patients exhibited significant reductions in the olfactory and gustatory functions. Therefore, patients should be tested by smell/taste tests, in order to be adequately informed of their olfactory/gustatory functions and provided an understanding of how to overcome their limitations, and thus improve their quality of life.

Isolation and characterization of twelve new polymorphic microsatellite markers in the miiuy croaker (Miichthys miiuy) genome

The miiuy croaker, Miichthys miiuy, belongs to the family Sciaenidae. It is mainly distributed from the East China Sea to the western Japan Sea (Masuda 1984; Zhang and Hong 2000). Because of its taste, medicinal and high nutritive values it is a very important food species with a worldwide demand (Zhu et al. 1963; Peng et al. 2010). Due to overexploitation, natural resource of miiuy croaker has drastically decreased in recent years. Although it is a highvalued marine food fish species, little information is available at present to understand the biology and genetic status of M. miiuy (Peng et al. 2010; Xu et al. 2011). Microsatellite markers are often the choice for population genetic studies (Liu et al. 2009). Therefore, to facilitate a better understanding of the genetic diversity and population structure of the miiuy croaker for conservation, we have carried out isolation and characterization of polymorphic microsatellites in M. miiuy. In this study, 12 polymophic microsatellite markers were isolated from enriched genomic libraries for miiuy croaker, Miichthys miiuy, providing additional tools for studying the genetic diversity of this species. These polymophic microsatellite markers were characterized using 24 individuals. The number of alleles at each locus varied from 3 to 8, with an average of 5.5 alleles per locus. The expected and observed heterozygosity ranged from 0.506 to 0.825 and from 0.167 to 0.875 respectively. Tests for departure from Hardy–Weinberg equilibrium (HWE) and linkage disequilibrium (LD) were conducted for this population. After sequential Bonferroni correction, three out of 12 loci showed significant departure from HWE, and significant pairwise