Studies on Nutritive Characteristics and Variability in Pawpaw (Carica papaya L.)

Nwofia, G. E.; Okwu, Q. U.

doi:10.3923/pjn.2012.957.962

Cited by 11 publications

(10 citation statements)

References 9 publications

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“…Similar pattern of high genetic variance had been observed in other crop species, e.g., sunflower, Heliathus annuus (Singh and Yadava 1986); vernonia, Vernonia amygladina (Baye 2000); cowpea (Nwofia et al 2006) and pawpaw, Carica papaya (Nwofia and Okwu 2012). Higher PCV compared to GCV across all the yield components is an indication of genotype by environment (G×E) interaction for these plant phenotypic traits.…”

Section: Discussionsupporting

confidence: 73%

“…Past genetic studies in cowpea had shown broad sense heritability ranging between 48% and 82% for seed size (Leleji 1976), 48% and 90% for seed size, 21 and 82% for seeds per pod (Drabo et al 1985). Nwofia and Okwu (2012) reported broad sense heritability of between 79.6% and 99.9% in pawpaw. Johnson et al (1955) had opined that high heritability would be a reliable measure of predicting stability and effectiveness of selection.…”

Section: Discussionmentioning

confidence: 99%

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Phenotypic Analysis of Seed Yield and Yield Components in Cowpea (Vigna unguiculata L., Walp)

Aliyu¹,

Makinde²

2016

Plant Breed. Biotech.

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This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited. ABSTRACT Poor seed yield remains a great challenge for cowpea production in sub-Sahara Africa and continuous evaluation of available genetic resource to develop high and stable yielding varieties is the panacea to this regional food security conundrum. In this study, 21 cowpea breeding lines were evaluated for phenotypic analysis of seed yield components for two years in a randomized complete block design of 3 replications. All the yield components exhibited significant genotypic variation, while flowering, pod maturity and seed yield traits recorded significant variation for years and its interactions. These cowpeas, which are predominantly early-medium maturing biotypes, exhibited relative phenotypic stability for the yield components across years (seasons) except seed yield, being a final product of complex physiological process. Relationships between flowering/pod maturity and seed size were positive and significant. By contrast, pods/plant, seeds/plant and total seed yield recorded negative correlations with pod maturity. However, seeds/plant and pods/plant are the most contributory components to seed-yield with correlation coefficients of r=0.95, 0.89, respectively. Although seed size had negative correlation with seeds/pod, but strong linkage between seed number (seeds/pod, seeds/plant) and seed yield; and additive gene nature of seed size, suggest a weak size-number trade-off in cowpea. Genetic variance components indicates high genetic contributions over non-genetic to plant phenotypic variability with high heritability values (0.75-0.91). Six cowpea lines (IT10K-837-1, IT07K-299-6, IT10K-815-5, IT10K-817-7, IT08K-150-24, and IT11K-61-82) with multiple quality yield traits could be selected for immediate farmers use and future genetic improvement.

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Section: Discussionsupporting

confidence: 73%

Section: Discussionmentioning

confidence: 99%

Phenotypic Analysis of Seed Yield and Yield Components in Cowpea (Vigna unguiculata L., Walp)

Aliyu¹,

Makinde²

2016

Plant Breed. Biotech.

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“…The vitamin composition of the test fruits (pawpaw banana and watermelon) compared favourably with the reports of [29] and [30] for watermelon, [8] and [31] for pawpaw and [7] for banana. Also the result supported the assertion that these fruits are good sources of vitamin C, A and K [7].…”

Section: Resultssupporting

confidence: 78%

Microbial Flora, Proximate Composition and Vitamin Content of Juices of Three Fruits Bought from a Local Market in Nigeria

Ugbogu¹,

Ogodo²

2015

IJCEA

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Microbial flora, proximate composition and vitamin content of juices of three fruits bought from a local market in Nigeria were investigated. The assessment of the yeast and bacteria flora of the juices of the fruits revealed the presence of Candida pseudotropicalis, Candida tropicalis, Saccharomyces cerevisiae, Trichosporon asashii, Rhodotorula glutinis, Erwinia herbicola, Serratia species, Staphylococcus saprophyticus, Enterococcus faecium and Leuconostoc species. Candida pseudotropicalis and Saccharomyces cerevisiae were present in all the test fruits, Candida tropicalis was present in watermelon and banana, Trichosporon asashii was present in pawpaw, watermelon while Rhodotorula glutinis was present in pawpaw fruit only. Erwinia herbicola was present in pawpaw and banana, Serratia species was present in pawpaw and watermelon while Staphylococcus saprophyticus was isolated from all the test fruits. The proximate analysis of the test fruits revealed them to be poor sources of protein but with high moisture content that ranged from 76.92±0.04% to 92.93±0.10%. The carbohydrate content ranged from 4.89±0.03% to 21.76±0.02%. The analysis of vitamins showed that the test fruits were good sources of vitamin A, B1, B2, C, D, E and K with values ranging from 0.009±0.01mg/100g for vitamin D in banana to 45.4±0.02mg/100g for vitamin C in pawpaw fruit.

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“…Pawpaw ( Carica papaya ) is grown mostly for fresh consumption or for production of latex. C. papaya plants produce natural compounds (annonaceous, acetogenins) in leaf bark and twig tissues that possess both highly anti-tumour and pesticidal properties (Nwofia and Ojimelukwe 2012 ; Nwofia and Okwu 2012 ). The papaya fruit, as well as all other parts of the plant, contain a milky juice in which an active principle known as papain is present which has value as a remedy in dyspepsia and has been utilized for the clarification of beer.…”

Section: Introductionmentioning

confidence: 99%

“…The tea prepared with the green papaya leaf, promotes digestion and aids in the treatment of ailments such as chronic indigestion, overweight and obesity, arteriosclerosis, high blood pressure and weakening of the heart (Nwofia and Ojimelukwe 2012 ). However, ripe pawpaw fruits are very perishable, and large quantities are disposed off yearly due to lack of or poor storage facilities resulting to loss of the vital nutrients contained in the pawpaw fruits (Awe 2011 ; Souza et al 2008 ; Nwofia and Okwu 2012 ; OECD 2010 ; Ugbogu and Ogodo 2015 ). However, these losses can be reduced and pawpaw can be made available all year round, by utilizing the fruits for other purposes such as wine production.…”

Section: Introductionmentioning

confidence: 99%

Production of mixed fruit (pawpaw, banana and watermelon) wine using Saccharomyces cerevisiae isolated from palm wine

Ogodo¹,

Ugbogu²,

Ugbogu

et al. 2015

SpringerPlus

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Pawpaw, banana and watermelon are tropical fruits with short shelf-lives under the prevailing temperatures and humid conditions in tropical countries like Nigeria. Production of wine from these fruits could help reduce the level of post-harvest loss and increase variety of wines. Pawpaw, banana and watermelon were used to produce mixed fruit wines using Saccharomyces cerevisiae isolated from palm wine. Exactly 609 and 406 g each of the fruits in two-mixed and three-mixed fruit fermentation respectively were crushed using laboratory blender, mixed with distilled water (1:1 w/v), and heated for 30 min with subsequent addition of sugar (0.656 kg). The fruit musts were subjected to primary (aerobic) and secondary (anaerobic) fermentation for 4 and 21 days respectively. During fermentation, aliquots were removed from the fermentation tank for analysis. During primary fermentation, consistent increases in alcohol contents (ranging from 0.0 to 15.0 %) and total acidities (ranging from 0.20 to 0.80 %) were observed with gradual decrease in specific gravities (ranging from 1.060 to 0.9800) and pH (ranging from 4.80 to 2.90). Temperature ranged from 27 °C to 29 °C. The alcoholic content of the final wines were 17.50 ± 0.02 % (pawpaw and watermelon), 16.00 ± 0.02 % (pawpaw and banana), 18.50 ± 0.02 % (banana and watermelon wine) and 18.00 ± 0.02 % (pawpaw, banana and watermelon). The alcoholic content of the wines did not differ significantly (p > 0.05). The pH of all the wines were acidic and ranged from 2.5 ± 0.01 to 3.8 ± 0.01 (p > 0.05). The acid concentration (residual and volatile acidity) were within the acceptable limit and ranged from 0.35 ± 0.02 to 0.88 ± 0.01 % (p > 0.05). Sensory evaluation (P > 0.05) rated the wines acceptability as ‘pawpaw and banana wine’ > ‘pawpaw and watermelon’ > ‘pawpaw, watermelon and banana’ > ‘banana and watermelon wine’. This study has shown that acceptable mixed fruit wines could be produced from the fruits with S. cerevisiae from palm wine.

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Studies on Nutritive Characteristics and Variability in Pawpaw (Carica papaya L.)

Cited by 11 publications

References 9 publications

Phenotypic Analysis of Seed Yield and Yield Components in Cowpea (Vigna unguiculata L., Walp)

Phenotypic Analysis of Seed Yield and Yield Components in Cowpea (Vigna unguiculata L., Walp)

Microbial Flora, Proximate Composition and Vitamin Content of Juices of Three Fruits Bought from a Local Market in Nigeria

Production of mixed fruit (pawpaw, banana and watermelon) wine using Saccharomyces cerevisiae isolated from palm wine

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