Research Article
Assessment of Some Organic and a Mineral Fertilizer on the Yield and Profitability of Tomato (Lycopersicum esculentum Mill.) in an Oxysol of West Cameroon
Keegoui Gertrude*
,
Zingui Messomo Xavier,
Kamseu Mogo Jean Paul,
Egoume Guissana Antoine,
Lessa Tchohou Fabrice
Issue:
Volume 14, Issue 4, August 2026
Pages:
133-142
Received:
25 May 2026
Accepted:
5 June 2026
Published:
11 July 2026
Abstract: The consumption of market garden products contributes to the food and nutritional security of the world's populations. Among these products, tomato occupies a prominent place. Meanwhile, the excessive use of synthetic fertilizers to produce tomatoes reduces the productive potential of soils. Due to this problem, the present study was conducted in West Cameroon, aiming to reduce the use of chemical inputs for sustainable tomato production through the use of organic input. Thus, five treatments (: T0 = control; T1 = 100% NET EDEN organic fertilizer; T2 = 100% poultry manure; T3 = 50% NET EDEN organic fertilizer + 50% poultry manure; T4 = 100% mineral fertilizer) were arranged in a completely randomized block design (RCBD) with three replications. The study was carried out from March 1 to June 26, 2024. The results revealed that the treatment with mineral fertilizer and the treatment with Net Eden organic fertilizer + chickens manure led to 26.28±5.50 t ha-1 and 26.10±3.51 t ha-1 respectively. These yields T4; T3 are significantly different (P<0.05) from the yields obtained with the other treatments. The economic analysis of fertilization using the value-cost ratio (VCR) showed that only the treatment based on mineral fertilizer T4 and the treatment with Net Eden+manure T3 should be popularized among farmers/producers. Thus, the use of organic fertilizers for tomato production has agronomic, ecological, and economic advantages. However, similar studies in other agroecological zones are needed.
Abstract: The consumption of market garden products contributes to the food and nutritional security of the world's populations. Among these products, tomato occupies a prominent place. Meanwhile, the excessive use of synthetic fertilizers to produce tomatoes reduces the productive potential of soils. Due to this problem, the present study was conducted in W...
Show More
Research Article
Effect of Preservatives and Storage Conditions on Physicochemical and Sensory Quality of Sweet Orange Juice
Issue:
Volume 14, Issue 4, August 2026
Pages:
143-153
Received:
20 June 2026
Accepted:
2 July 2026
Published:
27 July 2026
Abstract: Fruit juices are susceptible to spoilage in the absence of preservatives. The aim of this study is to evaluate the effects of preservatives and storage conditions on physicochemical and sensory quality of sweet orange juice. The experiment focused on using treatments of different preservatives viz: P₀: No preservative (Control), P₁: Honey @ 50 ml/L, P₂: Ginger extract @ 3 ml/L, P₃: Cardamom extract @ 5 ml/L, and two storage conditions viz: T₀: Ambient condition (25 ± 2°C) and T₁: Refrigerator condition (4 ± 1°C). The results revealed that the highest pH (4.05, 4.00, 3.90 and 3.75), total soluble solid (11.64, 10.64, 10.15 and 8.64 °Brix), and ascorbic acid content (48.42, 44.49, 41.67 and 37.67 mg/100g) and lowest microbial growth (2.20, 3.13, 4.33 and 5.80 × 10³ cfu/ml) was recorded in honey treated sweet orange juice stored in the refrigerator at 5, 10, 15 and 20 days after storage respectively. The honey-treated juice was the most organoleptically accepted of the treatments. It can be inferred that the quality attributes of honey-treated juice were minimized while maintaining physicochemical and sensory quality when stored in refrigerated conditions. The current work is basically a very useful tool for the industry because it allows the correct adjustment of both sensory quality and microbiological parameters, leading to less returned and spoiled products.
Abstract: Fruit juices are susceptible to spoilage in the absence of preservatives. The aim of this study is to evaluate the effects of preservatives and storage conditions on physicochemical and sensory quality of sweet orange juice. The experiment focused on using treatments of different preservatives viz: P₀: No preservative (Control), P₁: Honey @ 50 ml/L...
Show More
