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Articles by B. Igbenije-ogor
Total Records ( 2 ) for B. Igbenije-ogor
  I.M. Ojeifo , F.N. Emuh and B. Igbenije-Ogor
  The seasonality of Dacryodes edulis limits the availability of propagules. To forestall its extinction, the effects of different temperature regimes on 3 seed sizes of fruit were evaluated to assess the recoverability of seeds in terms of percentage germination and seedling growth. The percentage germination was 97 for fruit softened at 25 and 50 while 87C for fruits softened at 0C and 85% for fruits softened at 75C and least were 35 for fruits softened at 100C. Plant height was significantly tallest (p<0.05) at 25.8 cm for fruits softened at 50C, plant girth was largest at 4.0 cm for fruits softened at 0, 25, 50 and 75C and number of leaves and leaf area were 8.1 and 63 cm3 for fruits softened at 75C. The seedlings large fruit performed better medium and small. The growth parameters of fruit softened at 100C were most significantly depressed. It is therefore concluded, that different temperature regimes had effect on different percentage germination and on some growth parameters of the plant. However, it is recommended that fruits of Dacryodes edulis whose seeds are intended for planting should be softened at water temperature of between 50 to 75C.
  F.N. Emuh , I.M. Ojeifo , B. Igbenije-ogor and I.O. Emegha
  The fruits of Dacryodes edulis are seasonal and the duration of fruit softening and sensory evaluation is unknown. The effect of different temperature regimes on 3 sizes of fruits were evaluated to asses the duration of fruit softening and sensory evaluation. The duration of fruit softened at 50, 75 and 100C were 1.50.5 to 13.50.5 min were significantly the same (p = 0.05) and significantly different (p<0.05) from fruit softened at 0 and 25C which took 900100 to 145050 min to soften. The sensory evaluation was significantly best for fruits softened at 75C, followed by 50C. The large fruits performed better than medium and small fruits. The different temperature regimes had effect on duration of fruit softening and sensory evaluation. However, it is recommended that, fruits of Dacryodes edulis, which are intended for eating, should be softened at water temperature regimes of 50 to 75C.
 
 
 
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