Peppers are important sources of digestible carbohydrates, minerals and vitamins. These crops are highly perishable and high postharvest losses often result if handled poorly or stored in unfavorable conditions. This study is to assess how the period of storage actually affects t...
Open access
Research Article10.9734/AJAHR/2018/41800
The experiment was conducted to study the effect of chlorine, packaging materials and storage condition on quality and shelf life of pepper. Fruits and vegetables are sources of digestible food. Peppers are good sources of carbohydrates, vitamins and minerals and are considered a...
Open access
Research Article10.9734/AJRCS/2018/41209
The effects of plant population density of maize on performance of component crop on cowpea-maize intercrop, were studied in field experiments at the Teaching and Research Farm, University of Agriculture Makurdi in 2005 and 2006 cropping season, the experiment was set as a 2x3 fa...
Open access
Research Article10.9734/AJRCS/2018/40975
Isolation and identification of fungi causing decay in pepper fruits from four markets in Makurdi, Benue state, Nigeria namely Northbank, Wurukum, High level and Wadata was carried out. Samples were collected in polythene envelopes and taken to the laboratory for fungal isolation...
Open access
Research Article10.9734/AJRCS/2018/40642