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Economic Loss due to Outbreak of Highly Pathogenic Avian Influenza in the Nepalese Commercial Poultry / Yuga Nath Ghimire in Nepal Agriculture Research Journal, Vol.12 (2012)
[article]
Title : Economic Loss due to Outbreak of Highly Pathogenic Avian Influenza in the Nepalese Commercial Poultry Material Type: printed text Authors: Yuga Nath Ghimire, Author ; Karki N. P. S., Author ; Keshav Prasad Shrestha, Author Publication Date: 2012 Article on page: 84...p. Languages : English (eng) Keywords: Bird flu, Economic loss, Highly pathogenic avian influenza (HPAI), Value chain Link for e-copy: http://elibrary.narc.gov.np/?r=1289
in Nepal Agriculture Research Journal > Vol.12 (2012) . - 84...p.[article] Economic Loss due to Outbreak of Highly Pathogenic Avian Influenza in the Nepalese Commercial Poultry [printed text] / Yuga Nath Ghimire, Author ; Karki N. P. S., Author ; Keshav Prasad Shrestha, Author . - 2012 . - 84...p.
Languages : English (eng)
in Nepal Agriculture Research Journal > Vol.12 (2012) . - 84...p.
Keywords: Bird flu, Economic loss, Highly pathogenic avian influenza (HPAI), Value chain Link for e-copy: http://elibrary.narc.gov.np/?r=1289 Effect of Harvesting Method and Calcium on Post Harvest Physiology of Tomato / Bhattarai, D.R. in Nepal Agriculture Research Journal, Vol. 7 (2006)
[article]
Title : Effect of Harvesting Method and Calcium on Post Harvest Physiology of Tomato Material Type: printed text Authors: Bhattarai, D.R., Author ; Durga M. Gautam, Author Publication Date: 2006 Article on page: 37-41 p Languages : English (eng) Keywords: Calcium chloride, physiological weight loss, shell life, tomato Abstract: An experiment was conducted in Institute of Agriculture and Animal Science, Rampur, Chitwan
during 2003 to find out the effect of harvesting method and calcium chloride treatment on postharvest
physiology of tomato. Tomato (Hybrid Gootya) fruits with stalk and without stalk were
harvested at breaker stage and dipped in distilled water and different concentrations of calcium
chloride viz. 0.25%, 0.50%, 0.75% and 1% for fifteen minutes. Fruit were then air-dried and
stored at ambient condition (24 ± 30 C and 70 ± 5 % RH). Among the tested treatments the least
cumulative physiological weight loss (12.14%) was exhibited by 1% calcium chloride. The shelf
life of tomato fruits was significantly affected by harvesting method and calcium treatment.
Tomato fruit harvested with stalk had higher shelf-life (15 days) as compared to those harvested
without stalk (12.93 days) irrespective to calcium chloride application. The maximum shelf life
was noticed in 1% calcium chloride treated fruits (16.50 days) followed by 0.75% calcium
chloride treated fruits (16.17 days).Link for e-copy: http://elibrary.narc.gov.np/?r=44
in Nepal Agriculture Research Journal > Vol. 7 (2006) . - 37-41 p[article] Effect of Harvesting Method and Calcium on Post Harvest Physiology of Tomato [printed text] / Bhattarai, D.R., Author ; Durga M. Gautam, Author . - 2006 . - 37-41 p.
Languages : English (eng)
in Nepal Agriculture Research Journal > Vol. 7 (2006) . - 37-41 p
Keywords: Calcium chloride, physiological weight loss, shell life, tomato Abstract: An experiment was conducted in Institute of Agriculture and Animal Science, Rampur, Chitwan
during 2003 to find out the effect of harvesting method and calcium chloride treatment on postharvest
physiology of tomato. Tomato (Hybrid Gootya) fruits with stalk and without stalk were
harvested at breaker stage and dipped in distilled water and different concentrations of calcium
chloride viz. 0.25%, 0.50%, 0.75% and 1% for fifteen minutes. Fruit were then air-dried and
stored at ambient condition (24 ± 30 C and 70 ± 5 % RH). Among the tested treatments the least
cumulative physiological weight loss (12.14%) was exhibited by 1% calcium chloride. The shelf
life of tomato fruits was significantly affected by harvesting method and calcium treatment.
Tomato fruit harvested with stalk had higher shelf-life (15 days) as compared to those harvested
without stalk (12.93 days) irrespective to calcium chloride application. The maximum shelf life
was noticed in 1% calcium chloride treated fruits (16.50 days) followed by 0.75% calcium
chloride treated fruits (16.17 days).Link for e-copy: http://elibrary.narc.gov.np/?r=44