To inform current and future pesticide availability to glasshouse vegetable growers, the current project trialled more than twenty products, including existing industry standards, against four key pests of glasshouse tomatoes and bell peppers. These included experimental conventional chemical pesticides as well as alternative biopesticide and biorational products based on phytochemicals, microb...

Red pepper is a horticulture commodity that has fluctuating prices in the market. The price affected by availability of peppers. Meanwhile, red peppers depends on production activities at farm level. However, farmers require big capital to produce these Inadequate leads low crop production, which common problem among farmers. Farmer financing done overcome this one channelling credit them. Alth...

Studies were conducted to assess the response of hot pepper cultivars for yield and quality in the local soil and climatic conditions of the US Virgin Islands. Seven cultivars namely `Ring of Fire’, `Compadre’, `Camino Real’, `Jalapeno M’, `Caribbean Red’, `Hungarian Yellow Hot Wax’, and `Aguila Real’ were tested in the field.Significant differences were observed in cultivars for marketable fru...

Nukadoko is a fermented rice bran bed traditionally used for pickling vegetables in Japan. To date, the production of both homemade and commercial nukadoko has depended on natural fermentation without using starter cultures. Spices, Japanese pepper, and red pepper, are added to nukadoko empirically, but the functions of spices in nukadoko have not been fully elucidated. To investigate the effec...

Background: The criteria for the quality control of Iranian fresh produce are the total microbial count, Enterococcal count and the detection of Escherichia coli. The aim of this study was to assess microbial contamination of fresh vegetable and salad samples consumed in Tehran, Iran. Methods: From May to October 2013, freshly vegetable (n=100) and salads (n=100) samples were randomly co...

The current fashion for healthy food and the increasing number of people with lactose intolerance make fermented vegetables increasingly important. On top this, surpluses unused in vegetable harvest can become a potential source “green waste”. use fermentation freeze-drying result valuable, sustainable product that solve problems spoiled need refrigerated storage. Therefore, this study aimed to...

Background: To examine the associations of ethnicity, acculturation variables and education level with diet in Surinamese (South Asian and Afro-Caribbean origin) and ethnic Dutch residents of the Netherlands. Methods: We included 1528 randomly selected men and women aged 35-60yrs. Intakes of fruit, vegetables, red meat, fish, vegetable oils, breakfast and salt were measured using a short questi...

Raw produce is increasingly recognized as a vehicle of human gastroenteritis. Non-typhoidal Salmonella, pathogenic Escherichia coli, and other human pathogens have been isolated from fruits and vegetables in the field and in the marketplace, which led to the hypothesis that these microbes can use plants as alternate hosts. However, environmental and physiological factors that facilitate persist...

THE WORLD'S FOOD SUPPLY is now unimaginable without the tomato, which although often called a vegetable actually fruit of Solanum lycopersicum species, native to Central and South America. It gradually diffused through world after 1500, finally becoming world's largest “vegetable” crop, with recent harvests around 180 million metric tons year, nearly twice that dry onions, five times peppers, m...