The Influence of Agro-Ecological Factors on Fruit Mineral Content and Occurrence of Jelly Seed Disorder in ‘Tommy Atkins’ and ‘Van Dyke’ Mangoes in Kenya | Chapter 13 | Cutting-edge Research in Agricultural Sciences Vol. 8

 One of the most serious issues in mango production in Kenya, as well as other mango-producing countries around the world, is jelly seed disorder. Jelly seed is a physiological condition that expresses itself in the breakdown of tissues around the seed, reducing the marketability of the affected fruits. This problem presents itself in the affected fruits' tissues around the seed, resulting in unmarketable fruits. Although the exact cause of mango jelly seed is unclear, some sources suggest that the condition is caused by an imbalance in the supply of Ca, Mg, N, and K to the fruit. In order to determine the scope of the problem in Kenya, a study was conducted in 2013 in three major mango-producing counties, Embu, Murang'a, and Meru, which are located in separate agro-ecological zones. Per county, three farms with homogeneous trees of “Tommy Atkins” and “Van Dyke” mangoes were chosen at random. To assess the nutrient status, soil and mango leaf analysis were performed. During the study period, data on rainfall and temperature were also collected. At harvest time, 50 tree-ripe fruits of each variety were randomly selected from 25 trees per site and sliced along the endocarp to reveal the seed, which was then visually inspected and graded using the Galan Sauco scale for the incidence of jelly seed. Meru vertisol and lithosol soils had higher Ca, Mg, and K content than Murang'a eutric Nitisol soils and Embu ferralic arenosal soils, according to soil research. Similarly, mango leaves and fruits from Meru county contained more calcium, magnesium, and potassium than those from Murang'a and Embu counties. Fruits from Embu county (both varieties) had more jelly seed than those from Murang'a and Meru counties. In comparison to ‘Tommy Atkins' mangoes, ‘Van Dyke' mangoes had significantly more jelly seed events. As a result, incidences of jelly seed are dependent on the variety as well as the agro-ecological zone where the mangoes are grown.

Author (s) Details

Joseph Njuguna
Kenya Agricultural and Livestock Research Organisation (KALRO), P.O Box 220-01000.Thika, Kenya.

Jane Ambuko
University of Nairobi (UoN), Kenya.

Margaret Hutchinson
University of Nairobi (UoN), Kenya.

Willis Owino
Jomo Kenyatta University of Agriculture and Technology (JKUAT), Kenya.

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Mineral and Chemical Pearl Millet [Pennisetum glaucum (L.). R. Br.] of Cote d’Ivoire Grains’ Characterization | Chapter 12 | Cutting-edge Research in Agricultural Sciences Vol.2

 

Ten Cote d’Ivoire pearl millet grain varieties representative of all pearl millet area production
were analyzed for their mineral and chemical properties. Water content ranged from 8.8 to
10.40%, ash content from 1.6 to 1.9 while protein content ranged from 6.45% (Cem 275)
to 9.9% (Cem 153). Mineral contents were: calcium (0.03-0.04%), phosphor (0.09-1.18%),
potassium (0.33-0.37), sodium (0.01-0.03%), magnesium (1.20-1.4 mg kg-1) and iron (62-105 mg
kg-1).

Author (s) Details

Marboua Bekoye Beninga
Centre National de Recherche Agronomique, Km 17, Rte de Dabou 01 BP 1740 Abidjan 01, Côte d’Ivoire.

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Effect of Conservation Methods on the Mineral Contents and the Nutritional Quality of the Oil of Some Maize Varieties (Zea mays L.) Produced in Côte d’Ivoire | Chapter 10 | Current Research Trends in Biological Science Vol. 3

Objective: The aim of this study was to evaluate the effect of conservation methods on the mineral
content of some maize varieties during post-harvest storage. To meet the needs for the human and
animal consumption, it is necessary to determine the mineral contents of raw materials.
Methodology: Eight maize varieties, including two local varieties used as controls (“Violet de Katiola”
and AC176) and six improved varieties (Obatanpa, MDJ, EV8728, GMRP18, Acr97TZLcomp-1w and
Acr97TZLcomp-1wsynth), produced by the Centre National de Recherché Agronomique (CNRA),
were stored according to three preservation methods (granary, attic and jute bag) during 120 days.
Sampling was performed every 30 days, followed by chemical analyses.
Results: The ash contents of local varieties were better preserved in the granary than in the attic or
the jute bag because no significant variation was observed at the end of the preservation time. In
improved varieties, all the ash contents varied. Concerning constitutive minerals, magnesium and
calcium contents were preserved in all varieties respectively during 30 and 120 days of storage in the
granary, the attic and the jute bag. On the other hand, some variations were observed for potassium
and phosphorus contents. For example, “Violet de Katiola” potassium content was best preserved in
the jute bag during 120 days; AC176 and EV8728 potassium contents were best preserved in the attic
respectively during 90 days and 60 days. The three preservation modes were suitable to maintain
ACr97 comp1wsynth potassium content between 60 and 120 days; but in this variety, phosphorus
was best preserved in the attic during 90 days. In level of nutritional quality of oil of the maize
varieties, the tenor of palmitic and linoleic acids of local varieties remained stable for 2 months in the
bag and 4 months in the attic, respectively, whereas the levels of oleic and linolenic acids remained
stable for 4 months in the canary. For improved varieties, palmitic and linoleic acid levels remained
stable for 2 months and 4 months respectively in the bag and oleic acid levels for 4 months in the attic
and canary. For For improved varieties, palmitic and linoleic acid levels remained stable for 2 months
and 4 months respectively in the bag and oleic acid levels for 4 months in the attic and canary.
Ultimately, the impact of duration and the method of conservation on the parameters of the corn grain
oils studied depends on the variety.
Conclusion: The three modes of maize grain storage were suitable to preserve magnesium and
calcium contents of local and improved varieties and Acr97TZLcomp1-wsynth potassium content.
Also, the impact of duration and the method of conservation on the parameters of the corn grain oils
studied depends on the variety

Author(s) Details

Dr. Deffan Kahndo Prudence
Department of Food Science and Technology, University of Nangui-Abrogoua, 02 P.O.Box 801 Abidjan 02, Côte d’Ivoire.

Dr. Nemlin Gnopo Jean
Laboratory of Technological Research Station, National Center of Agronomic Research, 08 BP 881 Abidjan 08, Côte d’Ivoire.

Dr. Akanvou Louise
Laboratory of Technological Research Station, National Center of Agronomic Research, 08 BP 881 Abidjan 08, Côte d’Ivoire.

Dr. Deffan Zranseu Ange Benedicte
Laboratory of Technological Research Station, National Center of Agronomic Research, 08 BP 881 Abidjan 08, Côte d’Ivoire.

Pr. Prof. Kouamé Patrice
Department of Food Science and Technology, University of Nangui-Abrogoua, 02 P.O.Box 801 Abidjan 02, Côte d’Ivoire.

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