Journal of the American Society for Horticultural Science, 2015
Cucumber (Cucumis sativus) seed oil has the potential for use as an edible oil and as a pharmaceu... more Cucumber (Cucumis sativus) seed oil has the potential for use as an edible oil and as a pharmaceutical, cosmetic, insecticidal, and industrial product. In this study, we investigated, for the first time, the effect of cultivar and season on seed number, oil content, and fatty acid profiles as well as their proportions in different cucumber cultivars. We examined the effects of spring and autumn seasons on seed oil content and fatty acid composition in 46 cucumber cultivars and one wild species of cucumber (C. anguria) grown in greenhouse experiments in 2013 and 2014. Seed oil was determined using the Soxhlet method and fatty acids using the gas chromatography-mass spectrometry method. Seed oil content in the cucumber seeds ranged from 41.07% in ‘Hazerd’ to 29.24% in ‘Lubao’ while C. anguria had 23.3%. Fatty acids detected were linoleic (C18:2), palmitic (C16:0), oleic (C18:1), stearic (C18:0), linolenic (C18:3), behenic (C22:0), arachidic C20:0), lignoceric (C24:0), eicosenoic (C20:...
Objectives : A post-harvest study was carried out to evaluate the potential benefits of hot water... more Objectives : A post-harvest study was carried out to evaluate the potential benefits of hot water treatment, storage temperatures and any interactive effects of the two in extending the shelf life of okra. Methodology and Results: The treatments assessed were immersion of Okra pods in hot water dips at 40°C for 7 min, 50°C for 1 min, room temperature (15-20°C) for 10 min and control (no hot water treatment). After treatment pods were stored in refrigerators at 4, 8.5 and 13°C or room temperature conditions to simulate the most common farmer’s method of storage. Treatments were replicated six times and the experiment repeated twice. Data were subjected to ANOVA using Genstat (vers. 9). Pods treated in hot water at 50°C for 1 min and stored at room temperature had the least decay and weight loss. Conclusions and application of findings: Dipping pods in hot water at 50°C for 1 min followed by storage at room temperature (15-20°C) reduced pod weight loss, electrolyte leakage, off odour,...
A study aimed at evaluating the potential benefits of pre-packaging and storage temperature in ex... more A study aimed at evaluating the potential benefits of pre-packaging and storage temperature in extending the shelf life of okra was conducted at Egerton University Horticulture Field and Biotechnology Laboratory. Okra pods were subjected to different combination of packaging and storage temperature. Three levels of packaging were used consisting of perforated (punched) polyfilm bags, non-perforated polyfilm bags (0.03mm thickness) and unpackaged to modifying the storage atmosphere. Pods weighing 100g were put in the various packages and the unpackaged pods were placed on flat cartons. Four levels of storage temperature, 4 o C, 8.5 o C, 13 o C and room temperature storage were used for storing okra pods. The temperatures of 4 o C, 8.5 o C and 13 o C were attained in refrigerators while room temperature was obtained by placing the pods on tables in the open. Pods stored at 4 o C were unmarketable 21 days after storage as they were frozen and had the highest electrolyte leakage due to ...
Cucumber (Cucumis sativus) seed oil has the potential for use as an edible oil and as a pharmaceu... more Cucumber (Cucumis sativus) seed oil has the potential for use as an edible oil and as a pharmaceutical, cosmetic, insecticidal, and industrial product. In this study, we investigated, for the first time, the effect of cultivar and season on seed number, oil content, and fatty acid profiles as well as their proportions in different cucumber cultivars. We examined the effects of spring and autumn seasons on seed oil content and fatty acid composition in 46 cucumber cultivars and one wild species of cucumber (C. anguria) grown in greenhouse experiments in 2013 and 2014. Seed oil was determined using the Soxhlet method and fatty acids using the gas chromatography-mass spectrometry method. Seed oil content in the cucumber seeds ranged from 41.07% in 'Hazerd' to 29.24% in 'Lubao' while C. anguria had 23.3%. Fatty acids detected were linoleic (C18:2), palmitic (C16:0), oleic (C18:1), stearic (C18:0), linolenic (C18:3), behenic (C22:0), arachidic C20:0), lignoceric (C24:0), eicosenoic (C20:1), palmitoleic (C16:1), and myristic (C14:0), among other unidentified fatty acids. The results showed significant effects of cultivar genotype, growing season, and interactions on the variables examined. The content of seed oil and fatty acids differed significantly among the cultivar genotypes. Spring-grown cucumbers had higher quantities of oil than the autumn-grown cucumbers. The content of fatty acids (mainly palmitic, palmitoleic, stearic, oleic, eicosenoic, and lignoceric) also was higher in spring. In autumn there were more seeds, and higher linoleic, linolenic, and other unspecified fatty acids. The higher the oleic acid content the lower was the linoleic acid indicating a strong negative relationship in these two fatty acids. The higher the seed oil content the higher was linoleic and oleic indicating a positive relationship between the seed oil and the two fatty acids. Results of this study provide important information applicable in improving management and production of cucumber seed oil especially considering its versatility in uses. Furthermore, the wide range of fatty acids found in the studied cucumber cultivars could be used in the production of novel industrial oils through genetic engineering.
Cucumber (Cucumis sativus) seed oil has the potential for use as an edible oil and as a pharmaceu... more Cucumber (Cucumis sativus) seed oil has the potential for use as an edible oil and as a pharmaceutical, cosmetic, insecticidal, and industrial product. In this study, we investigated, for the first time, the effect of cultivar and season on seed number, oil content, and fatty acid profiles as well as their proportions in different cucumber cultivars. We examined the effects of spring and autumn seasons on seed oil content and fatty acid composition in 46 cucumber cultivars and one wild species of cucumber (C. anguria) grown in greenhouse experiments in 2013 and 2014. Seed oil was determined using the Soxhlet method and fatty acids using the gas chromatography-mass spectrometry method. Seed oil content in the cucumber seeds ranged from 41.07% in 'Hazerd' to 29.24% in 'Lubao' while C. anguria had 23.3%. Fatty acids detected were linoleic (C18:2), palmitic (C16:0), oleic (C18:1), stearic (C18:0), linolenic (C18:3), behenic (C22:0), arachidic C20:0), lignoceric (C24:0), eicosenoic (C20:1), palmitoleic (C16:1), and myristic (C14:0), among other unidentified fatty acids. The results showed significant effects of cultivar genotype, growing season, and interactions on the variables examined. The content of seed oil and fatty acids differed significantly among the cultivar genotypes. Spring-grown cucumbers had higher quantities of oil than the autumn-grown cucumbers. The content of fatty acids (mainly palmitic, palmitoleic, stearic, oleic, eicosenoic, and lignoceric) also was higher in spring. In autumn there were more seeds, and higher linoleic, linolenic, and other unspecified fatty acids. The higher the oleic acid content the lower was the linoleic acid indicating a strong negative relationship in these two fatty acids. The higher the seed oil content the higher was linoleic and oleic indicating a positive relationship between the seed oil and the two fatty acids. Results of this study provide important information applicable in improving management and production of cucumber seed oil especially considering its versatility in uses. Furthermore, the wide range of fatty acids found in the studied cucumber cultivars could be used in the production of novel industrial oils through genetic engineering.
ABSTRACT
Objectives: A post-harvest study was carried out to evaluate the potential benefits of h... more ABSTRACT Objectives: A post-harvest study was carried out to evaluate the potential benefits of hot water treatment, storage temperatures and any interactive effects of the two in extending the shelf life of okra. Methodology and Results: The treatments assessed were immersion of Okra pods in hot water dips at 40°C for 7 min, 50°C for 1 min, room temperature (15-20°C) for 10 min and control (no hot water treatment). After treatment pods were stored in refrigerators at 4, 8.5 and 13°C or room temperature conditions to simulate the most common farmer’s method of storage. Treatments were replicated six times and the experiment repeated twice. Data were subjected to ANOVA using Genstat (vers. 9). Pods treated in hot water at 50°C for 1 min and stored at room temperature had the least decay and weight loss. Conclusions and application of findings: Dipping pods in hot water at 50°C for 1 min followed by storage at room temperature (15-20°C) reduced pod weight loss, electrolyte leakage, off odour, decay, and enhanced visual appearance and had no chilling injury. The treatment improved shelf life for 21 days and it can be practical under rural farming conditions. This treatment combination would be easy to adopt and is therefore recommended to farmers for storage of okra. To achieve these storage conditions, okra production in areas with temperatures above 25°C would only require an insulated store built with special cooling material, thereby eliminating the need for electricity. Extending the shelf life of okra, with reduced post-harvest losses, is desirable as it prolongs the marketing period. Use of hot water dips and low temperature storage provides an alternative to chemical treatments, which are harmful and are being shunned by consumers. Keywords: Okra, hot water dipping, storage conditions, visual appearance, electrolyte leakage, chilling injury, weight loss, decay incidence
Journal of the American Society for Horticultural Science, 2015
Cucumber (Cucumis sativus) seed oil has the potential for use as an edible oil and as a pharmaceu... more Cucumber (Cucumis sativus) seed oil has the potential for use as an edible oil and as a pharmaceutical, cosmetic, insecticidal, and industrial product. In this study, we investigated, for the first time, the effect of cultivar and season on seed number, oil content, and fatty acid profiles as well as their proportions in different cucumber cultivars. We examined the effects of spring and autumn seasons on seed oil content and fatty acid composition in 46 cucumber cultivars and one wild species of cucumber (C. anguria) grown in greenhouse experiments in 2013 and 2014. Seed oil was determined using the Soxhlet method and fatty acids using the gas chromatography-mass spectrometry method. Seed oil content in the cucumber seeds ranged from 41.07% in ‘Hazerd’ to 29.24% in ‘Lubao’ while C. anguria had 23.3%. Fatty acids detected were linoleic (C18:2), palmitic (C16:0), oleic (C18:1), stearic (C18:0), linolenic (C18:3), behenic (C22:0), arachidic C20:0), lignoceric (C24:0), eicosenoic (C20:...
Objectives : A post-harvest study was carried out to evaluate the potential benefits of hot water... more Objectives : A post-harvest study was carried out to evaluate the potential benefits of hot water treatment, storage temperatures and any interactive effects of the two in extending the shelf life of okra. Methodology and Results: The treatments assessed were immersion of Okra pods in hot water dips at 40°C for 7 min, 50°C for 1 min, room temperature (15-20°C) for 10 min and control (no hot water treatment). After treatment pods were stored in refrigerators at 4, 8.5 and 13°C or room temperature conditions to simulate the most common farmer’s method of storage. Treatments were replicated six times and the experiment repeated twice. Data were subjected to ANOVA using Genstat (vers. 9). Pods treated in hot water at 50°C for 1 min and stored at room temperature had the least decay and weight loss. Conclusions and application of findings: Dipping pods in hot water at 50°C for 1 min followed by storage at room temperature (15-20°C) reduced pod weight loss, electrolyte leakage, off odour,...
A study aimed at evaluating the potential benefits of pre-packaging and storage temperature in ex... more A study aimed at evaluating the potential benefits of pre-packaging and storage temperature in extending the shelf life of okra was conducted at Egerton University Horticulture Field and Biotechnology Laboratory. Okra pods were subjected to different combination of packaging and storage temperature. Three levels of packaging were used consisting of perforated (punched) polyfilm bags, non-perforated polyfilm bags (0.03mm thickness) and unpackaged to modifying the storage atmosphere. Pods weighing 100g were put in the various packages and the unpackaged pods were placed on flat cartons. Four levels of storage temperature, 4 o C, 8.5 o C, 13 o C and room temperature storage were used for storing okra pods. The temperatures of 4 o C, 8.5 o C and 13 o C were attained in refrigerators while room temperature was obtained by placing the pods on tables in the open. Pods stored at 4 o C were unmarketable 21 days after storage as they were frozen and had the highest electrolyte leakage due to ...
Cucumber (Cucumis sativus) seed oil has the potential for use as an edible oil and as a pharmaceu... more Cucumber (Cucumis sativus) seed oil has the potential for use as an edible oil and as a pharmaceutical, cosmetic, insecticidal, and industrial product. In this study, we investigated, for the first time, the effect of cultivar and season on seed number, oil content, and fatty acid profiles as well as their proportions in different cucumber cultivars. We examined the effects of spring and autumn seasons on seed oil content and fatty acid composition in 46 cucumber cultivars and one wild species of cucumber (C. anguria) grown in greenhouse experiments in 2013 and 2014. Seed oil was determined using the Soxhlet method and fatty acids using the gas chromatography-mass spectrometry method. Seed oil content in the cucumber seeds ranged from 41.07% in 'Hazerd' to 29.24% in 'Lubao' while C. anguria had 23.3%. Fatty acids detected were linoleic (C18:2), palmitic (C16:0), oleic (C18:1), stearic (C18:0), linolenic (C18:3), behenic (C22:0), arachidic C20:0), lignoceric (C24:0), eicosenoic (C20:1), palmitoleic (C16:1), and myristic (C14:0), among other unidentified fatty acids. The results showed significant effects of cultivar genotype, growing season, and interactions on the variables examined. The content of seed oil and fatty acids differed significantly among the cultivar genotypes. Spring-grown cucumbers had higher quantities of oil than the autumn-grown cucumbers. The content of fatty acids (mainly palmitic, palmitoleic, stearic, oleic, eicosenoic, and lignoceric) also was higher in spring. In autumn there were more seeds, and higher linoleic, linolenic, and other unspecified fatty acids. The higher the oleic acid content the lower was the linoleic acid indicating a strong negative relationship in these two fatty acids. The higher the seed oil content the higher was linoleic and oleic indicating a positive relationship between the seed oil and the two fatty acids. Results of this study provide important information applicable in improving management and production of cucumber seed oil especially considering its versatility in uses. Furthermore, the wide range of fatty acids found in the studied cucumber cultivars could be used in the production of novel industrial oils through genetic engineering.
Cucumber (Cucumis sativus) seed oil has the potential for use as an edible oil and as a pharmaceu... more Cucumber (Cucumis sativus) seed oil has the potential for use as an edible oil and as a pharmaceutical, cosmetic, insecticidal, and industrial product. In this study, we investigated, for the first time, the effect of cultivar and season on seed number, oil content, and fatty acid profiles as well as their proportions in different cucumber cultivars. We examined the effects of spring and autumn seasons on seed oil content and fatty acid composition in 46 cucumber cultivars and one wild species of cucumber (C. anguria) grown in greenhouse experiments in 2013 and 2014. Seed oil was determined using the Soxhlet method and fatty acids using the gas chromatography-mass spectrometry method. Seed oil content in the cucumber seeds ranged from 41.07% in 'Hazerd' to 29.24% in 'Lubao' while C. anguria had 23.3%. Fatty acids detected were linoleic (C18:2), palmitic (C16:0), oleic (C18:1), stearic (C18:0), linolenic (C18:3), behenic (C22:0), arachidic C20:0), lignoceric (C24:0), eicosenoic (C20:1), palmitoleic (C16:1), and myristic (C14:0), among other unidentified fatty acids. The results showed significant effects of cultivar genotype, growing season, and interactions on the variables examined. The content of seed oil and fatty acids differed significantly among the cultivar genotypes. Spring-grown cucumbers had higher quantities of oil than the autumn-grown cucumbers. The content of fatty acids (mainly palmitic, palmitoleic, stearic, oleic, eicosenoic, and lignoceric) also was higher in spring. In autumn there were more seeds, and higher linoleic, linolenic, and other unspecified fatty acids. The higher the oleic acid content the lower was the linoleic acid indicating a strong negative relationship in these two fatty acids. The higher the seed oil content the higher was linoleic and oleic indicating a positive relationship between the seed oil and the two fatty acids. Results of this study provide important information applicable in improving management and production of cucumber seed oil especially considering its versatility in uses. Furthermore, the wide range of fatty acids found in the studied cucumber cultivars could be used in the production of novel industrial oils through genetic engineering.
ABSTRACT
Objectives: A post-harvest study was carried out to evaluate the potential benefits of h... more ABSTRACT Objectives: A post-harvest study was carried out to evaluate the potential benefits of hot water treatment, storage temperatures and any interactive effects of the two in extending the shelf life of okra. Methodology and Results: The treatments assessed were immersion of Okra pods in hot water dips at 40°C for 7 min, 50°C for 1 min, room temperature (15-20°C) for 10 min and control (no hot water treatment). After treatment pods were stored in refrigerators at 4, 8.5 and 13°C or room temperature conditions to simulate the most common farmer’s method of storage. Treatments were replicated six times and the experiment repeated twice. Data were subjected to ANOVA using Genstat (vers. 9). Pods treated in hot water at 50°C for 1 min and stored at room temperature had the least decay and weight loss. Conclusions and application of findings: Dipping pods in hot water at 50°C for 1 min followed by storage at room temperature (15-20°C) reduced pod weight loss, electrolyte leakage, off odour, decay, and enhanced visual appearance and had no chilling injury. The treatment improved shelf life for 21 days and it can be practical under rural farming conditions. This treatment combination would be easy to adopt and is therefore recommended to farmers for storage of okra. To achieve these storage conditions, okra production in areas with temperatures above 25°C would only require an insulated store built with special cooling material, thereby eliminating the need for electricity. Extending the shelf life of okra, with reduced post-harvest losses, is desirable as it prolongs the marketing period. Use of hot water dips and low temperature storage provides an alternative to chemical treatments, which are harmful and are being shunned by consumers. Keywords: Okra, hot water dipping, storage conditions, visual appearance, electrolyte leakage, chilling injury, weight loss, decay incidence
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Papers by Joyce W Ngure
Objectives: A post-harvest study was carried out to evaluate the potential benefits of hot water treatment, storage
temperatures and any interactive effects of the two in extending the shelf life of okra.
Methodology and Results: The treatments assessed were immersion of Okra pods in hot water dips at 40°C for 7
min, 50°C for 1 min, room temperature (15-20°C) for 10 min and control (no hot water treatment). After treatment
pods were stored in refrigerators at 4, 8.5 and 13°C or room temperature conditions to simulate the most common
farmer’s method of storage. Treatments were replicated six times and the experiment repeated twice. Data were
subjected to ANOVA using Genstat (vers. 9). Pods treated in hot water at 50°C for 1 min and stored at room
temperature had the least decay and weight loss.
Conclusions and application of findings: Dipping pods in hot water at 50°C for 1 min followed by storage at room
temperature (15-20°C) reduced pod weight loss, electrolyte leakage, off odour, decay, and enhanced visual
appearance and had no chilling injury. The treatment improved shelf life for 21 days and it can be practical under
rural farming conditions. This treatment combination would be easy to adopt and is therefore recommended to
farmers for storage of okra. To achieve these storage conditions, okra production in areas with temperatures above
25°C would only require an insulated store built with special cooling material, thereby eliminating the need for
electricity. Extending the shelf life of okra, with reduced post-harvest losses, is desirable as it prolongs the
marketing period. Use of hot water dips and low temperature storage provides an alternative to chemical
treatments, which are harmful and are being shunned by consumers.
Keywords: Okra, hot water dipping, storage conditions, visual appearance, electrolyte leakage, chilling
injury, weight loss, decay incidence
Objectives: A post-harvest study was carried out to evaluate the potential benefits of hot water treatment, storage
temperatures and any interactive effects of the two in extending the shelf life of okra.
Methodology and Results: The treatments assessed were immersion of Okra pods in hot water dips at 40°C for 7
min, 50°C for 1 min, room temperature (15-20°C) for 10 min and control (no hot water treatment). After treatment
pods were stored in refrigerators at 4, 8.5 and 13°C or room temperature conditions to simulate the most common
farmer’s method of storage. Treatments were replicated six times and the experiment repeated twice. Data were
subjected to ANOVA using Genstat (vers. 9). Pods treated in hot water at 50°C for 1 min and stored at room
temperature had the least decay and weight loss.
Conclusions and application of findings: Dipping pods in hot water at 50°C for 1 min followed by storage at room
temperature (15-20°C) reduced pod weight loss, electrolyte leakage, off odour, decay, and enhanced visual
appearance and had no chilling injury. The treatment improved shelf life for 21 days and it can be practical under
rural farming conditions. This treatment combination would be easy to adopt and is therefore recommended to
farmers for storage of okra. To achieve these storage conditions, okra production in areas with temperatures above
25°C would only require an insulated store built with special cooling material, thereby eliminating the need for
electricity. Extending the shelf life of okra, with reduced post-harvest losses, is desirable as it prolongs the
marketing period. Use of hot water dips and low temperature storage provides an alternative to chemical
treatments, which are harmful and are being shunned by consumers.
Keywords: Okra, hot water dipping, storage conditions, visual appearance, electrolyte leakage, chilling
injury, weight loss, decay incidence