Access and Use of Information Sources by Agricultural Researchers of Fadis and Mechara Agricultural Research Centers, Ethiopia (Published)
Access and use of information is required to improve agricultural production and productivity. Information is believed to be the foundation for improved agriculture. There are different sources of information but what matters are ‘what’ sources are available and relevant to the different categories of users and what sources of information are useful for their different seeking behavior, and mainly for utilization in order to accomplish tasks/needs. This study was conducted to assess the access and use of information sources by agricultural researchers in Fadis and Mechara Agricultural Research Centers of Ethiopia. The went further to identify how researchers search, articulate and utilize the information sources. Questionnaire was used to collect quantitative data and focus group discussion and observation were used to qualitative data from the entire researchers of the two Research Center. The collected data was analyzed using Statistical Package for Social Sciences (SPSS) version 23 and triangulation respectively. Findings revealed that majority of researchers have physical access to computer in office while some of the researchers have no computer access even in office. The available computers are not fully functional because of the absence of skilled ICT person who maintain the damaged computer at the centers. The use of internet and library visit is not adequate in the study areas thereby led to minimum satisfaction to existing information services. The study therefore recommended that effort should be made to train specialists to keep the available information sources effective and efficient so as to improve information access and utilization.
Keywords: Access, Ethiopia, Information, Sources, researchers, use
INFLUENCE OF CALCIUM SOURCES AND CONCENTRATION ON THE STORAGE PERFORMANCE OF STRAWBERRY FRUIT (Review Completed - Accepted)
The Influence of calcium sources and concentration on the storage performance of strawberry fruit was determined by harvesting the fruits at red stage and treatment with calcium nitrate, calcium gluconate and calcium chloride at 0% (distilled water), 0.5, 1.0 and 1.5% calcium solutions by dipping for 30 seconds. The calcium sources, concentration and the interaction of calcium sources and concentration significantly affected the storage performance of strawberry fruit. While all the three sources and concentrations were effective in decreasing the storage associated changes i.e. weight loss, decline in marketable fruits, loss of organoleptic quality, increase in TSS, decline in reducing sugars, total sugars and acidity and increase in Sugar/ Acid ratio in strawberry fruit, thus extended the shelf life, Calcium gluconate and calcium concentration of 1.5% was more effective. Treatment of strawberry fruit with 1.5% calcium from Calcium gluconate source resulted in the highest number of marketable fruit (100%), extended shelf life (10 days) total soluble solid (7.80%) with the minimum weight loss (5.45%). Ascorbic acid content was the highest (35.35 mg/100 g) in fruits treated with the calcium nitrate at 1.0% calcium concentration but was at par with Calcium gluconate. It can be concluded that calcium gluconate at 1.5% concentration is an effective calcium treatment to retain the quality and extend the shelf life of strawberry fruit.
Keywords: Calcium, Concentrations, Fruit, Perishable, Quality, Salts, Sources, Storage, Strawberry