Research Article
Effect of Chlorination and Aloe Gel on Chemical Attributes of Tomato (Solanum lycopersicum L.) Fruits Stored in Horticulture Laboratory of Haramaya University, Ethiopia
Issue:
Volume 13, Issue 4, August 2025
Pages:
64-76
Received:
28 July 2025
Accepted:
8 August 2025
Published:
26 August 2025
Abstract: Post-harvest loss is the most challenging obstacle, which decreases the amount and quality of tomato fruits intended for consumption in Ethiopia. A study was aimed to see the impact of Sodium hypochlorite (NaOCl) and Aloe Gel (AG) on some chemical qualities of tomato fruits at ambient condition. The shanty PM tomato fruits harvested at turning stage were used as experimental material. The treatment was arranged as a factorial experiment using a completely randomized design with three replications, and data were analyzed using SAS statistical software. The treatments comprised of four rates of NaOCl (0 ppm, 100 ppm, 200 ppm, and 300 ppm) and five levels of AG (0%, 25%, 50%, 75%, and 100%). The result of the study indicated that the treatments have significantly (p≤0.01) maintained the titratable acidity (TA) and ascorbic acid. Fruit samples treated with 200-ppm NaOCl +100% AG displayed the highest value of fruit titratable acidity (0.34%), minimum value of fruit TSS to TA ratio (as low as 15.0) at the end of storage period. Ascorbic acid content was significantly maintained at higher level (14.63) by use of 300 NaOCl + 75 AG. While the total soluble solid (TSS) was significantly affected by the interaction of the treatments only at the 12th and 20th day, the interaction of the treatments did not show any significant effect on the pH of the fruits during the storage period. Based on cost and benefit analysis of the treatments from the present experiment, the combination of NaOCl and AG treatment, i.e. 200 ppm NaOCl + 100% AG could be suggested for maintaining the quality attributes like TA and TSS to TA of the stored fruits. Beside this, 300 NaOCl + 75% AG treatment could be used in keeping ascorbic acid at normal level. However, to reach at conclusive recommendation further experiments that consider different tomato varieties, maturity stages and postharvest treatments are recommended.
Abstract: Post-harvest loss is the most challenging obstacle, which decreases the amount and quality of tomato fruits intended for consumption in Ethiopia. A study was aimed to see the impact of Sodium hypochlorite (NaOCl) and Aloe Gel (AG) on some chemical qualities of tomato fruits at ambient condition. The shanty PM tomato fruits harvested at turning stag...
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Research Article
Genotype by Environment Interaction and Grain Yield Stability of Food Barley (Hordeum vulgare L.) Genotypes in West Hararghe Zone, Eastern Ethiopia
Gabisa Bekela*
,
Abubeker Terbush,
Desu Assegid
Issue:
Volume 13, Issue 4, August 2025
Pages:
77-91
Received:
18 July 2025
Accepted:
1 August 2025
Published:
25 September 2025
Abstract: Barley (Hordeum vulgare L) is one of most important and commonly produced crops in Ethiopia. The experiment was conducted with the objective to determine the effect of genotype by environment interaction (GEI) on grain yield and to asses yield stability of Food Barley genotypes for the target environments. Fourteen genotypes, including Walashe were evaluated for two consecutive years in 2022 and 2023 at Arba rakate, Mechara and Daro Gudo. The experiment was laid in RCBD with three replications. The result revealed that there was significant difference among genotypes for grain yield across the testing environments. The mean grain yield of the genotypes across the six environments were 3341.2 kg/ha which ranged from 2768.4 kg/ha (G10) to 4045.6 t/ha (G13). The analysis of variance for AMMI also revealed significant variation for genotypes, environment and genotypes by environment interaction. The main effects of environment (E), genotypes (G) and GE interaction were highly significant at P < 0.01. Environment had the largest effect, explaining 58.7% of the total variability, while Genotypes and GE interaction explained 6.5% and 12.1% of total sum of squares, respectively. The larger contribution of the environment indicated that environments were very diverse. The first and second principal component accounted for 78.66% and 12.84% of the genotype by environment interaction (G×E), respectively). Based on AMMI stability value (ASV), test G12, G13, G7 and G14 were the most stable ones. Genotype Selection Index (GSI) showed that in the present study the most stable and high yielding genotypes were G13, G7 and G14. Based on this analysis, test G13, G7 and G14 were the most stable ones with AMMI stability values (ASV) of 9.08, 24.754 and 19.59, respectively. In the present study, Genotype Selection Index (GSI) showed that the most stable and high yielding genotypes were G13, G7 and G14 whereas, G10, G2, G3, G1 and G9 were the least stable and low yielding genotypes. Therefore, G13 and G7 were identified as candidate genotypes to be verified for possible release.
Abstract: Barley (Hordeum vulgare L) is one of most important and commonly produced crops in Ethiopia. The experiment was conducted with the objective to determine the effect of genotype by environment interaction (GEI) on grain yield and to asses yield stability of Food Barley genotypes for the target environments. Fourteen genotypes, including Walashe were...
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