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Consumers Preferences and Willingness to Pay for Organic Vegetables in Islamabad, Pakistan

Saima Rani*, Hassnian Shah, Nusrat Habib and Muhammad Azeem Khan 

... high nutritional value, freshness and colour of the vegetables have positive effects on consumer to pay a high price. While in case of product size and shape has a adverse effect on consumer. Results indicate that when making choices of food, consumers in Islamabad prioritise their health. Furthermore, the households who earn more income perceive a negative impact on health from chemical usage, the more likely they would be willing to pay a high price for a...
A Hedonic Price Analysis of Consumer’s Preferences and Willingness to Pay for Quality Attributes of Apple

Jahangir Khan*, Syed Attaullah Shah, Khurram Nawaz Saddozai, Muhammad Fayaz, Shahid Ali, Abbas Ullah Jan and Ghaffar Ali 

...h as color, size, shape, freshness and external defect. The data were analyzed using hedonic pricing model. Results show that Consumers have strong preferences for apple freshness, size, color and juiciness and their willingness to pay for these attributes are significantly greater than zero. On the basis of these findings the study recommends that apple growers should focus on best quality apple varieties and should maintai...
Safina Naz1, Syed Atif Hasan Naqvi2*, Bushra Siddique3, Muhammad Asif Zulfiqar4 and Abdur Rehman5 
 
Exogenous Application of Selected Antioxidants and Phyto Development Directors Influenced the Development, Output and Biochemical Attributes of Tomato (Lycopersicum esculentum Mill.)
...uit including sole fruit freshness and dry mass were recorded with GA3(100 parts/million) and salicylic acid (200 ppm) provision and lower values for these parameters were recorded with control. Fruit weight for single plant and output of fruit per hectare successfully recorded from plants grown containing foliar spray of Gibberellic acid at 100 parts/million while lower values were attained with control. Spray of salicylic acid (200 ppm), GA3(100 ppm) and sal...
Comparative Study of Different Preservative Solutions for Extending Flower Quality and Market Acceptability of Rosa hybrida Cv. Freedom

Muhammad Ahsan1*, Aneela Ramzan1, Muhammad Nafees1, Adnan Younis2, Muhammad Amin1, Gulzar Akhtar3, Khansa Saleem1 and Azka Sabeeh1

...ight (g), highest flower freshness on 1st and 3rd day, minimum petal discoloration which leads to productive market acceptability and highest vase life was recorded in T2 (sugar). It is worth to note that lowest market acceptability of flower was observed when sugar is combined with other solution especially IAA. It means sugar reduces its effectiveness when combined with growth regulators. From this experiment, it can be concluded that sugar (T2) provide idea...
Quality Evaluation of the Frying Mediums used in Frying of Traditional Chapli Kabab

Murad Ali* and Said Wahab

...ment of new standards of freshness for frying mediums used for frying traditional chapli kabab. This study suggests that the evaluated frying times for acceptable freshness of the frying mediums of traditional chapli kabab especially for frying oil should not be more than 05 hours. Data obtained from this study may be worthwhile in setting food quality regulations for the frying medium used for traditional chapli kabab.

...
Effect of Chitosan Edible Coating on the Physico-Chemical and Sensory Characteristics of Stored Mori Fillet (Cirrhinus mrigala)

Hira Jabbin1, Muhammad Arshad1*, Naunain Mehmood1, Wardah Hassan1, Syed Zakir Hussain Shah2 and Farzana Siddique3

...at help to preserve meat freshness and quality and to increase its shelf life. One of these alternatives is the chitosan which is natural preservative having antimicrobial properties. In present study, the effectiveness of chitosan coatings as natural preservative was assessed on rancidity development and quality changes in mori fillets during 28 days of storage. The control and chitosan coated samples were analyzed periodically at intervals of 7 days, for det...
Effect of Substrate for Extending Post-Harvest Sustanability and Freshness in Commercial Varieties of Gerbera (Gerbera jamsonii)
 
 MONIS HUSSAIN SHAH1*, RIAZ UR REHMAN2, RIAZ ALI SHAH1, RIZWAN RAFIQUE3, MUHAMMAD USMAN4, SAJIDA BIBI5 AND SADIA YASEEN6 
...days) for sustaining the freshness of cut flowers. Net fresh weight (g) after 15 days according to the formula and Dry weight of the flower (Flower head + flower stem) were taken on placing flowers at 50oC in incubator for 36 hr. The environment of laboratory during research was 20

Biologia (Lahore)

December

Vol.65, Iss. 2

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