Effect of curing and pre-storage dip treatments on the control of storage mould of kola nuts
1999
Agbeniyi, S.O. | Fawole, B.
The effect of curing kola nuts at 30 °C was evaluated at the Cocoa Research Institute of Nigeria, Ibadan, to determine the effect of curing time and delay between inoculation and initiation of curing on storage rot. For nuts inoculated 24 h prior to curing, 48-72 h curing at 30 °C gave optimale desease control. The incidence of rot was higher when the treatment was delayed for 48 h after inoculation. When artificially wounded and inoculated kola nuts were dipped in a solution of 1.0 g/l of sodium bicarbonate for 2 mins, desease developement was significantly reduced compared to the 0.5% sodium hypochorite treatment. Sodium metabisulphite also reduced desease developement but the level of desease contol achieved was not significantly different from that of the water-dipped controls.
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Este registro bibliográfico ha sido proporcionado por ZB MED Nutrition. Environment. Agriculture