Four growth attributes from two varieties of the vegetable crop Citrullus lanatus Thunb. (Water melon) cultivated in Umudike, Abia State of Nigeria were studied as the crops were growing on the field. Seeds of the two varieties viz. Wantoma60 and Raider52 were obtained from an Agricultural Research Institute within the town and planted in a Randomized Complete Block Design within the Botanical Garden of the Department of Plant Science and Biotechnology, Michael Okpara University of Agriculture, Umudike. Data on number of leaves, number of branches, vine length and number of internodes were collected from the growing plants of the two varieties. Student t-test statistical analysis tool was employed in analyzing and comparing the mean values of data. In all four parameters measured significant differences were recorded between the varieties at P < 0.05. Variety Wantoma60 performed higher than variety Raider52 in all parameters measured. The implication of the result is that variety Wantoma60 mmay be better adapted to grow vegetatively than variety Raider 52 in the climatic and edaphic conditions of Umudike south-east Nigeria.
Vitamin C is an antioxidant and free radical scavenger for human body. Consumption of Vita C as a nutrient in diet is recommended. Thermal process, environmental factors and pH can cause a negative impact on vitamin content in multivitamin formulation and juices due to physical and chemical instability. Vita C content varies with the age of lemon fruit from unripe to stale. The present paper aims towards content variability and stability studies under various storage conditions like temperature air and pH. Classical methodology like Iodatometric titration is an easy way to trace out the vitamin content in any source using potassium iodate with starch as external indicator. Fresh ripened lemon juice contained 36.5 mg/100ml Vita C, whereas unripened contains 74.6 mg/100ml. Thermal shock of higher degree can decrease the content but for preservation lower temperature was found less deteriorative and deleterious. Percent loss of vitamin were found higher, 56.52 at 80°C and 39.12, 34.8 and 26.3 at 60°C, 40°C and room temperature respectively. Lower temperature shows good retention of vitamin content in the juice so as the percent loss were found 21.9, 13.01 and 8.68 at 12°C , 0°C and -12°C respectively. Air treatments and pH attacks were found harmful for Vita C storage. Storage of it in open bottle in environment the amount was decrease up to with time of min. manipulation of ph using acids and bases also found to decrease the content.