RELATED STUDIES

“Leaf Photosynthesis and Fruit Quality of Mango Growing under

Field or Plastic Roof Condition”
Article (PDF Available) in Acta horticulturae 975(975):415-420 · February 2013 with 716 Reads
DOI: 10.17660/ActaHortic.2013.975.53
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Abstract:

Rain and high humidity during off-season flowering period cause low yield and poor quality. The
objective of this experiment was to study the effect of transparent PVC plastic roof on reducing
splashing force of rains and increase fruit set and quality. Comparisons of changing in microclimate
and leaf gas exchange under plastic roof and natural condition were examined. Plastic roof could
reduce photosynthetic photon flux by 26.61%. Both day and night temperature, relative humidity at
night was not different. Mango trees under plastic roof had more net photosynthesis rate at blooming
period than field condition. Due to the mango’s leaf having higher stomatal conductance and lower
vapor pressure deficit of the leaf (VPDleaf) than uncovering. Plastic roof could not increase fruit set
but increased fruit quality by giving a lighter peel color at ripening time. Furthermore, plastic roof
reduced anthracnose at pre- and post-harvest period, decreased severity of fruit rot at ripening stage
and completely controlled thrip damage on the fruit surface.

“The Effect of Different Ratios of Jackfruit and Rubber Tree Latex

as an Alternative Sealant”
Research (PDF Available) · April 2019 with 10 Reads
DOI: 10.13140/RG.2.2.32764.90249
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Abstract:

This study investigated the effect of different ratios of jackfruit and rubber latex as an alternative
sealant due to the commercial sealants’ high price, use of toxic ingredients, and unsustainability. The
researcher tested the maximum pressure tolerances of different mixtures of jackfruit and rubber latex
Different set-up mixtures were prepared by the researcher. Each set-up differed in the amount of
jackfruit latex infused in the mixture. The first of the set-ups was composed of 5ml rubber and 5ml
jackfruit latex (1:1), the second was composed of 4ml rubber and 8ml jackfruit (1:2), the third of 3ml of
rubber and 9ml of jackfruit (1:3). The different set-ups were mixed and heated until both ingredients
incorporated. A control setup was also created which consisted of commercial sealants. Then each
set-up was then subdivided into 10 rough portions, with each portion applied to a galvanized iron
sheet. A total of 50 galvanized iron sheets were used. To test the maximum pressure tolerance of
each sample, the sample was placed in the pressure test device and tested to destruction.

Analysis of Variance was performed which showed a significant difference between the tolerances of
the set-ups.

Further statistical analysis showed that out of all the setups tested, the 1:2 setup had the highest
pressure tolerance. The commercial sealant on the other hand had a tolerance lower than the 1:2
setup. Furthermore, it was proven that there was a significant effect of using different amount of ratio
of jackfruit and rubber tree latex as an alternative sealant. The researcher recommend the use of the
1:2 mixture for commercial sealing purposes as it can withstand the highest pressure out of all the
sealants tested and is well enough to handle the rigors of regular use. Commercialization is feasible
with jackfruit latex extracted from the trees Keywords: Maximum Pressure Tolerance, Jackfruit Latex,
Rubber Latex, Latex Sealant, Sealant

Chemical and Antioxidant Evaluation of Star Apple Fruit

(Chrysophyllum Albidum) Crude Extracts
Abstract
The physicochemical, antioxidant properties, vitamins and minerals composition of star apple fruit
(Chrysophyllum albidum) a seasonal tropical rainforest tree [1] were analyzed [2] and revealed the
proximate composition as moisture (48.38 and 47.02%), crude protein (2.75 and 2.68%),
carbohydrate (24.26 and 25.17%), ash (4.175 and 4.68%), crude fat (10.94 and 10.79%) and energy
value (206.50 and 208.53 Kcal) for ethanolic and aqueous extract. 100 g mineral composition (mg) of
the fruit contains sodium (123.05), iron (42.45), zinc (34.45), magnesium (34.05), calcium (24.55),
manganese (4.1) and potassium (2.05). The vitamins analyzed in mg/100 g indicated vitamin K
(35.36), vitamin (0.124), vitamin B1 (18.68), folate (2.02), vitamin C (3.084) and vitamin B6 (3.26).
Tannins, phenols, flavonoids, cardiac glycosides, terpenoids, reducing sugar and phlobatannins were
present in both extracts. Saponins, steroids and alkaloid only, were present in the aqueous extract.
Anthraquinone was absent in both extracts.
Ethanolic extract measured by percentage inhibition of DPPH scavenging activity, scavenged more
free radicals compared to the aqueous extract. Reducing power increased remarkably at 75 µg/mL in
the extracts. The ethanolic extract showed more reducing power than the aqueous at equal
concentrations though significantly lower than the standard at that concentration (figure 1). Nitric
oxide showed significant increase in the scavenging activity of the ethanolic extract at 75 µg/mL at p
< 0.05 while there was a significant decrease in the scavenging activity of the aqueous extract. The
ethanolic extract showed greater scavenging activity at all concentrations than the aqueous extract.
Acknowledgements: Thanks go to Adenekan, SO Technologist Department of Biochemistry,
University of Lagos for the laboratory. Partial support for this work was provided by Elder and Mrs.
Urua E and Dr. and Mrs. Urua I, is gratefully acknowledged. References: [1] Okoli BJ, Okere OS
(2010) Trans campus J Res in Nat Dev, 8(1): 1. [2] William H (2000) Official methods of Analysis of
AOAC International. 17th ed. Gaithersburg, MD, USA, Official method, 999.11.

Thermostable levansucrase from Bacillus subtilis BB04, an

isolate of banana peel
Abstract Extensive screening resulted in the isolation of Bacillus sp. from Banana peel that produces considerable
amount of thermostable levansucrase of molecular size 52kDa. 16S rRNA sequence analysis suggests that it
belongs to Bacillus subtilis and was designated as strain BB04. Levansucrase was sucrose inducible, showed
optimum activity at 50°C and pH 6.0. It was stable at pH range 6.0 - 7.0. Ca2+ at 1.0 mmol-1 concentration
enhanced levansucrase activity by 24%. However levan production was highest at 40°C and pH 6.0. Cane
molasses and juice proved to be good sources of sucrose for levan production. B. subtilis BB04 produced
relatively more levan using cane molasses (11.32 gl-1) as sucrose source than in cane juice (4.81 gl-1). Keywords:
Bacillus subtilis, thermostable levansucrase, levan, cane molasses and juice. Introduction Levansucrases (β-2, 6-
fructan: D-glucose-1-fructosyltransferase,

SUBMITTED BY:
LOUISE M. BELEN

GRADE 9-LAVOISIER