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Showing 1 to 6 of 6 for “"Butternut"”.
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Information Asymmetry and Profitability of Tomato and Butternut Value Chains: A case of Nwanedi Agri-hub
… characterizing the value chains for tomato and butternut crops and comparing the value creation and information sharing processes for these crops. In this study, a quantitative research design was employed and primary data was collected from various stakeholders along the value chains using …
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Determining the water footprint of tomato and butternut production towards enhanced water security at Nwanedi irrigation scheme
… strategies. This study assessed tomato and butternut water footprint at Nwanedi irrigation scheme in Musina local Municipality, Limpopo Province, South Africa; tomato and butternut are popular horticultural crops grown year round in the region. Data was collected, explored and quantified …
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The bioecology of Dacus ciliatus (Diptera: Tephritidae) in a butternut squash production system within the Western Cape of South Africa
… fly, Dacus ciliatus (Loew), is a major pest of butternut squash (Cucurbita moschata Duchesne, 1786 (Cucurbitaceae)) in the Western Cape Province of South Africa. Despite its economic significance, limited research on its bioecology and the absence of effective monitoring protocols have …
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Construction and analysis of the pangenome of Cucurbita moschata to uncover variants associated with virus resistance
Cucurbita moschata (butternut squash) is an important crop that is severely affected by several potyviruses, including Moroccan watermelon mosaic virus (MWMV), zucchini yellow mosaic virus (ZYMV), and papaya ringspot virus (PRSV). The development of molecular markers linked to virus resistance can …
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The effect of high-polyphenol sumac on food intake in younger and older adults, using sensory and appetite analysis
… years old) receiving different doses of sumac in butternut squash soup. Nutritics software was used to assess food intake following the addition of 0.37g of sumac to soup. This study demonstrates that fresh brown sumac (FBS) had the highest levels of antioxidants (water: 14.1±4.9, acetone 80%: …