Fusarium infection of bananas is a global problem that threatens the production of bananas. This study looks at the effects of the infection upon the reactive oxygen species (ROS) system, as well as the induced antioxidant properties in the roots, stems, leaves and fruits. Results show that there is a greater amount of damage in infected tissue samples as opposed to non‐infected. The damage was observed to be higher in the root samples. ROS assays were divided into two classes: ROS assays and ROS‐scavenging assays. Of the ROS assays, lipoxygenase was observed to be higher in the infected samples, while peroxidase (POD) and polyphenol oxidase (PPO) were significantly higher in infected stem, leaf and fruit samples. Among root samples, there was no significant difference in POD activity and PPO was lower in infected samples. Induction of ROS is important for the hypersensitive response (HR) to function properly. The ROS‐scavenging enzymes, namely ascorbate peroxidase, guaiacol peroxidase and superoxide dismutase, exhibited higher levels in the infected tissue. This is most likely to counter the build‐up of the ROS enzymes and to prevent further cell death. The increase in ROS‐scavenging assays also correlates with higher antioxidant properties as antioxidants play a critical role in regulating the HR free radicals.

Tempe is a processed food, produced by fermenting soybeans with fungus Rhizopus oligosporus. In this study, the effects of soybean processing (soaking, cooking and fermentation) and packaging (food grade wrapping paper, polyethylene bags and low density polyethylene cling wrap) on physicochemical properties, antioxidant activities and microbial count were evaluated. In addition, shelf life study of tempe samples (packed) was conducted for 1 week. Soaking and cooking significantly decreased polyphenols, flavonoids and antioxidant activities of soybeans. After fermentation, tempe samples exhibited significant improvement in physicochemical properties, antioxidant activities and extractability of polyphenols and flavonoids, when compared with unfermented soybeans. Food grade wrapping paper and perforated polyethylene bags were selected as suitable materials for packaging tempe as there were no significant changes in quality and the shelf life of tempe was extended for 3 days. Results obtained support the use of fermentation to improve the quality of soybeans along with safety standards. Practical Applications Tempe processing and packaging plays an important role in extending the shelf‐life of the product. The results of this study suggest that tempe samples exhibited significant improvement in antioxidant activities and extractability of polyphenols and flavonoids, after fermentation. Food grade wrapping paper and perforated polyethylene bags were selected as suitable materials for packaging tempe. This study could serve to improve the progress of processing and packaging for maintaining the quality of tempe.

The effect of two different water sources (treated waste water and lake water) used for irrigation on the soil geochemical properties and the fruit quality parameters of the Lohan guava were studied. The fruits' physical attributes, physicochemical attributes, nutritional attributes, mineral content as well as consumers' acceptance were evaluated. The properties of the different water sources and their effect, on both the soil and the quality of the fruits, were evaluated. Analysis of the irrigation water revealed that treated waste water was of acceptable quality with reference to irrigation water quality guidelines, while the lake water used for irrigation fell short in several aspects. The different water sources used for irrigation in the farms affected the soil geochemical properties significantly. The quality of guavas harvested from the farms that were irrigated with different water sources was significantly different. Irrigation water qualities were observed to have positive effects on the quality of the fruits and consumers' acceptance as observed from the results of quality analysis and the consumers' acceptance test.

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