Food Science and Technology
1. Enhancing high throughput sequencing unveils changes in bacterial communities during ready-to-eat lettuce spoilage

Igor Hernandez; Begoña Alfaro; Naiara Rodriguez-Ezpeleta

Volume 3, Issue 2 , Summer and Autumn 2020, , Pages 297-310

http://dx.doi.org/10.22077/jhpr.2020.3029.1115

Abstract
  Purpose: Spoilage flora is critical in vegetal ready to eat (RTE) product shelf-life and selecting efficient spoilage control technologies depends on the microorganisms present. This manuscript describes the evolution of the bacteriome of Batavia RTE lettuce, from fresh lettuce up to completely spoiled ...  Read More

Food Science and Technology
2. Optimising drying conditions for maximum nutritional quality and bioactivity of Cucurbita pepo L var. fastigata flesh and seeds

Nulu Nansikombi; John H. Muyonga; Yusuf B. Byaruhanga

Volume 3, Issue 2 , Summer and Autumn 2020, , Pages 333-346

http://dx.doi.org/10.22077/jhpr.2020.2998.1113

Abstract
  Purpose: Transformation of pumpkin flesh and seeds into dry flours increases their shelf stability and versatility. This study sought to optimise drying conditions for production of flour with high nutritional and nutraceutical value from flesh and seeds of C. pepo L var. fastigata using Response Surface ...  Read More

Plant Propagation
3. Effects of nano-chitosan and chitosan coating on the postharvest quality, polyphenol oxidase activity and malondialdehyde content of strawberry (Fragaria x ananassa Duch.)

Ha V. H. Nguyen; Duyen H. H. Nguyen

Volume 3, Issue 1 , Winter and Spring 2020, , Pages 11-24

http://dx.doi.org/10.22077/jhpr.2019.2698.1082

Abstract
  Purpose: The aim of this study was to investigate the effects of nano-chitosan and chitosan coating on physico-chemical properties of strawberries during storage. Research methods: Fresh strawberries were coated with different concentrations of chitosan (1%, 1.5%. 2%) or nano-chitosan (0.2%, 0.4%, and ...  Read More

Plant Propagation
4. Potentiality and chemical composition of Bridelia micrantha (Berth) extracts and its fractions as biofumigant against economically important stored grain insect pests

Jacobs Adesina; Yallappa Rajashaker; Thomas Inomisan Ofuya

Volume 3, Issue 1 , Winter and Spring 2020, , Pages 61-72

http://dx.doi.org/10.22077/jhpr.2019.2446.1058

Abstract
  Purpose: A study was carried out to determine the potentiality of Bridelia micrantha (BM) as biofumigant for the control of some economically important insect pests of stored food grains. Research Method: BM powder was sequentially extracted with a series of solvents of increasing polarity in a Soxhlet ...  Read More

Food Science and Technology
5. Effect of pre-treatments and drying methods on the quality attributes of dehydrated pineapple slices

Nasir Haqbeen; Vidya Sagar; Shalini Rudra; K. Prasad

Volume 2, Issue 2 , Summer and Autumn 2019, , Pages 157-166

http://dx.doi.org/10.22077/jhpr.2018.1570.1025

Abstract
  Purpose: Pineapple fruit is a rich source of minerals and vitamins. Its shelf life is very short due to perishability characteristic. Research Method: In this research, the effect of pre-treatments on pineapple slices for its preservation and acceptability was studied. The pineapple slices were treated ...  Read More

Food Science and Technology
6. Effect of chemical dips and packaging materials on quality and shelf life of tomatoes (Lycopersicon esculentum) in Kura, Nigeria

Munir Abba Dandago; Daniel T. Gungula; Hycenth Nahunnaro

Volume 2, Issue 2 , Summer and Autumn 2019, , Pages 117-130

http://dx.doi.org/10.22077/jhpr.2019.2054.1039

Abstract
  Purpose: Tomato postharvest losses are as high as 60% in Nigeria despite being 13th producer. This could be reduced when tomatoes were carefully treated and packaged. This research investigated the effects of chemical dips and packaging on storability of tomatoes. Research method: The research was a ...  Read More

Food Science and Technology
7. Evaluation of effects of storage condition and processing on carotenoids, chlorophyll, and micronutrients in Gnetum africanum leaf

Philippa Ojimelukwe

Volume 1, Issue 2 , Summer and Autumn 2018, , Pages 147-162

http://dx.doi.org/10.22077/jhpr.2018.1520.1021

Abstract
  Purpose: The aim of this study was to investigate the effects of ambient temperature storage condition (27-29°C) and domestic cooking on contents of carotenoids, chlorophylls, vitamins and minerals in the leaves of Gnetum africanum.  Research method: Carotenoids were separated and analyzed by ...  Read More

Food Science and Technology
8. Effects of potassium metabisulfite pre-treatment and different drying temperatures on some chemical properties and color retention of Russian olive (Elaeagnus Angustifolia) fruit

Mehdi Khayyat; Hashem Amini; Saeed Moodi; Farid Moradinezhad; Sohrab Mahmoodi

Volume 1, Issue 1 , Winter and Spring 2018, , Pages 49-62

http://dx.doi.org/10.22077/jhpr.2018.1177.1004

Abstract
  Silverberry fruit is an important medicinal fruit that used for reducing pain. The present work was carried out to study the effect of potassium meta-bisulfite (KMS) and air drying temperature on quality of Russian olive fruit. Different KMS levels (0, 1, 2 and 4%) and drying temperatures (45, 60 and ...  Read More