Qumer Iqbal

Exogenous Application of Polyamines Improves Germination and Early Seedling Growth of Hot Pepper

Las poliaminas son compuestos organicos de bajo peso molecular implicados en numerosos procesos biologicos en todos los organismos vivos. El acondicionamiento de semillas es una tecnica que mejora el comportamiento de las semillas respecto a una germinacion mas rapida y uniforme, con plantulas normales y vigorosas. Se realizo un estudio de laboratorio para explorar los beneficios del acondicionamiento de semillas con poliaminas sobre la germinacion y el crecimiento de plantulas de aji (Capsicum annuum L.) Las semillas de aji fueron colocadas en solucion acuosa aireada de putrescina, espermina o espermidina (25, 50, 75 y 100 mM), durante 48 h a 25 ± 2 °C. Se observaron resultados significativos (P < 0,05) para los diferentes atributos de germinacion de semillas y crecimiento de plantulas. El acondicionamiento con poliaminas adelanto la germinacion y sincronizo el porcentaje final de germinacion, tiempo hasta 50% de germinacion, tiempo medio de germinacion, energia de germinacion, velocidad de germinacion, e indice de germinacion en comparacion con el control. El mejoramiento de longitud de tallo y raiz, peso fresco y seco de plantulas, tasa de crecimiento de plantulas y el indice de vigor de las plantulas fue claramente indicativo de los efectos positivos de la imprimacion de semillas con poliamina. De todas las poliaminas, putrescina demostro ser mejor a bajas concentraciones (es decir 25 y 50 mM) para la mayoria de los rasgos relacionados con emergencia de semillas y crecimiento de plantulas.

Assessment of hot peppers for aflatoxin and mold proliferation during storage.

Aflatoxin contamination and mold proliferation in three hot pepper hybrids (Sky Red, Maha, and Wonder King) were studied during 5 months of storage at three temperatures (20, 25, and 30°C) and under different packaging conditions (low-density polyethylene bags and jute bags). The presence of aflatoxins in hot pepper samples was determined by high-performance liquid chromatography with a UV-Vis detector. Sampling for analysis of aflatoxins, total mold counts, and Aspergillus counts was carried out at 0, 50, 100, and 150 days of storage. Hot peppers packed in jute bags were more susceptible to aflatoxin contamination than those packed in polyethylene bags; aflatoxin concentrations were 75% higher in peppers stored in jute bags. The effect of storage temperature resulted in aflatoxin concentrations that were 61% higher in hot peppers stored at 25 and 30°C than in those stored at 20°C. Of the three pepper hybrids, Wonder King was more susceptible to aflatoxin contamination, with a maximum of 1.50 μg/kg when packed in jute bags and stored at 25°C for 150 days. However, no sample exceeded the maximum permitted level for total aflatoxins in spices established by European Union regulations (10 μg/kg). Total mold counts and Aspergillus counts increased with storage duration, but all counts were significantly lower in peppers stored in polyethylene bags. A gradual increase in temperature during prolonged storage of hot peppers in combination with aeration may be the main reasons for increases in fungal biomass and Aspergillus proliferation with the subsequent aflatoxin production.

Mold and aflatoxin reduction by gamma radiation of packed hot peppers and their evolution during storage.

The effect of gamma radiation on moisture content, total mold counts, Aspergillus counts, and aflatoxins of three hot pepper hybrids (Sky Red, Maha, and Wonder King) was investigated. Whole dried peppers packed in polyethylene bags were gamma irradiated at 0 (control), 2, 4, and 6 kGy and stored at 25°C for 90 days. Gamma radiation proved to be effective in reducing total mold and Aspergillus counts in a dose-dependent relationship. Total mold counts in irradiated peppers immediately after treatments were significantly lowered compared with those in nonirradiated samples, achieving 90 and 99% reduction at 2- and 4-kGy doses, respectively. Aspergillus counts were significantly reduced, by 93 and 97%, immediately after irradiation at doses of 2 and 4 kGy, respectively. A radiation dose of 6 kGy completely eliminated the population of total molds and Aspergillus fungi. The evolution of total molds in control and irradiated samples indicated no further fungal proliferation during 3 months of storage at 25°C. Aflatoxin levels were slightly affected by radiation doses of 2 and 4 kGy and showed a nonsignificant reduction of 6% at the highest radiation dose of 6 kGy. The distinct effectiveness of gamma radiation in molds and aflatoxins can be explained by the target theory of food irradiation, which states that the likelihood of a microorganism or a molecule being inactivated by gamma rays increases as its size increases.

Stability of Capsaicinoids and Antioxidants in Dry Hot Peppers under Different Packaging and Storage Temperatures

The maintenance of the quality and storage life of perishable fruits and vegetables is a major challenge for the food industry. In this study, the effects of different temperatures, packaging materials and storage time on the stability of capsaicinoids and antioxidants, such as total carotenoids, ascorbic acid and total phenolic compounds, were studied in three commercially cultivated hot pepper hybrids, namely Sky Red, Maha and Wonder King. For this purpose, dry whole pods were packed in jute bags and low-density polyethylene bags (LDPE), stored for five months under controlled conditions at 20, 25 or 30 ○C and analyzed on Day 0 and at 50-day intervals until Day 150. The three hot pepper hybrids differed significantly with respect to their capsaicinoids and antioxidant concentrations, but the results indicated that with the increase in storage temperature and time, a gradual and steady decrease in these levels was equally observed for all hybrids. Overall, mean concentrations after five months were significantly reduced by 22.6% for ascorbic acid, 19.0% for phenolic compounds, 17% for carotenoids and 12.7% for capsaicinoids. The trends of capsaicinoids and antioxidants evolution were decreasing gradually during storage until Day 150, this effect being more pronounced at higher temperature. Furthermore, the disappearance rates of capsaicinoids and antioxidants were higher in peppers packed in jute bags than in those wrapped with LDPE. In conclusion, despite the sensitivity of capsaicinoids and antioxidants to oxygen, light and moisture, the packaging in natural jute or synthetic LDPE plastic bags, as well as the storage at ambient temperature preserved between 77.4% and 87.3% of the initial amounts of these health- and nutrition-promoting compounds during five months’ storage.

Irradiation Maintains Functional Components of Dry Hot Peppers (Capsicum annuum L.) under Ambient Storage

Hot peppers used as natural flavoring and coloring agents are usually irradiated in prepacked form for decontamination. The effects of gamma radiation on the stability of functional components such as capsaicinoids and antioxidant compounds (carotenoids, ascorbic acid and total phenolics) were investigated in hot peppers (Capsicum annuum). Whole dried peppers packed in polyethylene bags were gamma irradiated at 0 (control), 2, 4, and 6 kGy and subsequently stored at 25 °C for 90 days. The irradiation dose did not substantially affect the initial contents of capsaicinoids, ascorbic acid and total phenolics, though the concentration of carotenoids declined by 8% from the control (76.9 mg/100 g) to 6 kGy radiation dose (70.7 mg/100 g). Similarly, during storage for 90 days at ambient temperature the concentrations of capsaicinoids and total phenolics remained fairly stable with mean percent reductions from 3.3% to 4.2%, while the levels of total carotenoids and ascorbic acid significantly (p < 0.05) declined by 12% and 14%, respectively. Overall, neither irradiation nor subsequent ambient storage could appreciably influence the contents of functional components in hot peppers. These results revealed that gamma irradiation up to 6 kGy can be safely used for decontamination to meet the needs for overseas markets without compromising product quality.

Socio-economic study of carrot cultivation at farm level in the Punjab province of Pakistan

The current status of the carrot cultivation in the Punjab Province of Pakistan was investigated to comprehend the potential of this crop, as this crop is gaining popularity among the local farmers. This model survey was a step forward to reduce poverty and unemployment in the rural areas by engaging the youth in vegetable production for export. Generally, it was observed that farmers were not using the standard procedures for carrot cultivation, mainly because of the lack of capital and up-to-date information on carrot production technology. It was observed that the carrot industry has a potential role in achieving the aforementioned targets. It was concluded that the government and private agencies should work together to achieve the goals for the betterment of the local community, and this could be a role model for other developing nations as well. Processing industry should be established in the major carrot production sites that will enhance the profitability of the crop to benefit the farmers while, on the other hand, it will generate employment opportunities for the local community and contribute significantly to the balanced diet of the local people to improve their health. Key words: