Search Results

You are looking at 1 - 6 of 6 items for

  • Author or Editor: Justin Butcher x
Clear All Modify Search
Free access

Justin Butcher and Teddy Morelock

Postharvest storage of southernpeas is crucial in the production process. Governed by consumer demands, farmers strive for a product that is high in quality and freshness, and has an appropriate texture and appealing color. Improper storage of southernpeas results in their premature deterioration, lack of acceptance, and possible loss of profit. Therefore, an appropriate storage facility and temperature should be devised that will benefit both farmer and consumer. In an effort to prevent potential losses of southernpeas, a study was conducted to determine the best environmental condition at which to store and to potentially extend shelf life. In 2004, two experiments were conducted on the University of Arkansas Agriculture Research and Extension Center, Fayetteville, Ark., to determine the best genotype and storage environmental condition to maintain a quality marketable prod-uct. In the first experiment, a screening of 23 southernpea genotypes was conducted from single plots to determine which genotypes could maintain their appearance the longest in a refrigerated environment. In the second experiment, two separate plantings were made of five southernpea genotypes in a randomized block design in two separate fields. Upon maturity, 12 mature green pods of each genotype were subjected to a sweated and unsweated treatment. After shelling, seeds were subjected to one of three different environmental conditions: cool regime, room temperature, and ambient air, evaluating each on the basis of changes in physical appearance; a hot water dip treatment was also examined. A refrigerated environment at or near 37 to 41 °F was the best environment to store southernpeas for nearly 2 weeks. The sweated treatment also aided in the shelling process and appeared to maintain the appearance of each genotype longer.

Free access

Justin Butcher, Teddy Morelock and Danielle Williams

Postharvest storage of southernpeas, Vigna unguiculata (L.) Walp., is a crucial point of the production process. Governed by consumer demands, farmers strive for a product that is high in quality and freshness, and has an appropriate texture and appealing color. Improper storage of southernpeas will result in their eventual deterioration, unacceptance, and possible loss of profit. Because of this, an appropriate storage facility and temperature should be devised that will benefit both farmer and consumer. In an effort to prevent potential losses of southernpeas, a study was conducted to determine the best environmental condition at which to store them to potentially extend their shelf-life. In 2004, five southernpea varieties—`Early Acre,' `Early Scarlet,' `Excel Select,' `Coronet,' and `Arkansas Blackeye #1'—were planted in a randomized block design on the University of Arkansas horticulture farm. Upon maturity, 12 green pods of each variety were subjected to a sweated and unsweated treatment and then shelled. After shelling, the seeds were subjected to four different environmental conditions evaluating each on the basis of changes in physical appearance. Further objectives of the study were to determine the best variety, environmental condition, and treatment to maintain product quality in a manner that would relate to growers on a commercial basis. Results showed that a refrigerated environment at or near 3 to 5 °C is a good environment to store this particular crop for nearly 2 weeks. It also appeared that the sweated treatment assisted with the shelling process and maintained the appearance of each variety longer. From the results, temperature and percent relative humidity are arguably two important components of postharvest storage that have the potential of negatively affecting the crop.

Free access

Justin Butcher, T.E. Morelock and D.R. Williams

Fresh-shelled southernpeas [Vignaunguiculata(L.) Walp.] is a popular vegetable. Postharvest storage of fresh-shelled peas is a crucial step in the production process. Farmers strive to produce a product that is high in quality and freshness with appropriate texture and appealing color. Improper storage and handling of southernpeas will result in deterioration. In an effort to prevent potential losses of southernpeas, this study was conducted to determine the best method to ship and store shelled peas. Five southernpea varieties: `Early Acre', `Early Scarlet', `Excel Select', `Coronet', and `Arkansas Blackeye #1' were planted in a randomized block design at the University of Arkansas. Twelve mature green pods of each variety were subjected to a sweated and unsweated treatment and then shelled. After shelling, seed were subjected to four different environmental conditions, and each treatment was evaluated for changes in physical appearance. Objectives of the study were to determine the best variety and environmental condition to maintain a quality marketable product. The study showed that a refrigerated environment at or near 3 to 5 °C allowed the crop to be stored for up to 2 weeks. It also appeared that sweating assisted with the shelling process and maintained appearance of each variety longer.

Free access

Kevin M. Crosby, Richard L. Fery, Daniel I. Leskovar and Justin Butcher

Free access

Kevin M. Crosby, Justin Butcher, Kil Sun Yoo and Daniel I. Leskovar

Free access

Justin D. Butcher, Kevin M. Crosby, Kil Sun Yoo, Bhimanagouda S. Patil, A.M.H. Ibrahim, Daniel I. Leskovar and John L. Jifon

Habanero peppers have become increasingly popular in the United States for supplying unique flavors and high levels of pungency. As consumption of this product increases, development of improved cultivars with elevated phytochemicals will likely result in additional demand from consumers. This study evaluated fruit size, capsaicinoid, and flavonoid concentrations in six Habanero (Capsicum chinense) genotypes grown at three different Texas locations: College Station, Uvalde, and Weslaco. Five of these Habanero experimental hybrids (H1-red, H2-orange, H3-orange, H5-dark orange, and H6-yellow) were developed at Texas A&M University with genetic improvement in numerous traits of interest, and Kukulkan F1 (Kuk-orange) was included as a commercial control. In general, H1-red had the largest fruits in these locations. Capsaicin and dihydrocapsaicin (DHC) concentrations were highest in Kuk-orange followed closely by H5-dark orange and were lowest in H6-yellow. Fruit at Weslaco was larger and contained more capsaicin and DHC than those produced in Uvalde or College Station. Although flavonoid contents were variable and low in all genotypes and locations, H3-orange showed the most stability for use in future crossing schemes to compete against Kuk-orange for this characteristic. Our results suggest that variation in phytochemicals in fruit tissue of Habanero genotypes can be exploited by selecting in an appropriate environment.