Browsing by Author "Wasilwa, L.A."
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Item First Report of Ethiopian Tobacco Bushy Top Virus and Its Associated Satellite RNA in Mixed Infection with Potato Virus Y Affecting Solanum betacea in Kenya(British Society for Plant Pathology and John Wiley & Sons, 2021) Kinoga, M.N.; Kuria, P.K.; Miano, D.W.; Narla, R.D.; Wasilwa, L.A.; Kenya Agricultural and Livestock Research Organization ; University of NairobiVirus-associated symptoms including leaf malformation, curling and vein banding, mosaics, yellowing, mottling were observed in tree tomato (Solanum betacea) farms in Kenya. A survey was conducted in four counties (Machakos, Embu, Tharaka Nithi and Meru) and 142 leaf samples showing virus-associated symptoms were collected from 14 farms.Item First Report of Potato Spindle Tuber Viroid Infecting Tree Tomato in Kenya: Coinfection with Potato Virus Y(Wiley, 2021) Kinoga, M.N.; Kuria, P.K.; Miano, D.W.; Wasilwa, L.A.; Kenya Agricultural and Livestock Research Organization ; University of NairobiThe article discusses a 2021 report on the infection of tree tomato in Kenya by a mix of Potato spindle tuberviroid (PSTVd) and Potato virus Y (PVY). It states that infected trees have the symptoms of leaf mottling and malformation, and veinal necrosis. Also noted is the need for further study if PSTVd affects tree tomato yield, and to identify its other reservoir hosts.Item Genome Characterisation of Two Complete Coding Sequences of Tomato Mild Mottle Virus from Tree Tomato and their Distribution in Kenya(Springer, 2023-02) Kinoga, M.N.; Kuria, P.K.; Miano, D.W.; Kiambi, R.G.; Mollov, D.S.; Grindstead, S.; Wasilwa, L.A.; Kenya Agricultural and Livestock Research Organization ; University of Nairobi ; U.S. Department of Agriculture ; National Germplasm Resources LaboratoryWe present here the first complete coding sequence of tomato mild mottle virus (TMMoV) infecting tree tomato in Kenya. A survey was conducted in three tree tomato-growing regions: Nairobi, Eastern, and Rift Valley. Leaf samples displaying mosaics, mottling, and malformation, were collected and analysed using high throughput RNA sequencing, which revealed the presence of TMMoV in the Eastern and the Rift Valley regions. Two coding sequences, MW537584 and MW537585 were assembled, and the HTS data were verified using RT-PCR and Sanger sequencing. Phylogenetic analysis revealed that both of these Kenyan isolates were highly similar to the Ethiopian isolate (NC038920) with 97 and 96% sequence identity, respectively. Samples from two farms that tested positive for TMMoV, also tested positive for potato virus Y (PVY), making it difficult to associate the symptoms observed with TMMoV, PVY, or a co-infection of both.Item Making Tomato Jam(Kenya Agricultural and Livestock Research Organization , 2024) Ndambuki, J.M.; Wayua, F.O.; Ochieng, V.; Wasilwa, L.A.; Kenya Agricultural and Livestock Research OrganizationTomato is an important vegetable crop, which is widely grown for home consumption and commercial purposes. However, the crop is faced with a number of challenges including post-harvest losses, which is a major threat to harvested produce. The losses indicate wastage of inputs used during production. Value addition can be a strategic approach to mitigate these losses and maximize the profitability of tomato cultivation. Tomato jam is prepared from fruit pulp, sugar and citric acid. It can maintain quality for up to a year or even longer. The market for tomato jam includes not only individual consumers looking to enhance their home cooking but also restaurants and catering businesses. Makers can establish partnerships with local markets, restaurants, or supermarkets to sell their jam, thus fostering economic growth within their community.Item Making Tomato Powder( Kenya Agricultural and Livestock Research Organization, 2024) Ndambuki, J.M.; Wayua, F.O.; Ochieng, V.O.; Wasilwa, L.A.; Kenya Agricultural and Livestock Research OrganizationTomato powder is created by removing water from tomato slices through drying using dryers, and then crushing them into a powder. The production of tomato powder not only enhances flavor but also extends the shelf life of the product, maintaining its quality for one year or more. The market for tomato powder includes individual consumers seeking to enhance their home cooking, as well as restaurants, catering businesses, and product manufacturers. By processing surplus or lower-grade tomatoes into tomato powder, farmers can add value to their produce and extend its shelf life, thereby reducing post-harvest losses, creating employment, and increasing income. Additionally, they can establish partnerships with local markets, restaurants, or supermarkets to sell their tomato powder products, fostering economic growth within their community while meeting the demand for high-quality, locally sourced ingredients.Item Soil and Fertility Management(Kenya Agricultural and Livestock Research Organization, 2024) Magogo, J.R.; Kori, J.N.; Ngugi, C.N.; Wasilwa, L.A.; Finyange, P.N.; Stellah, K.M.; Kenya Agricultural and Livestock Research OrganizationThis is a quick portable/mobile method for field soil testing that uses the simplicity of science of light involving the interaction of electromagnetic radiation with matter to characterize biochemical composition of a soil and/or plant tissue. Rapid soil testing kits simplify the analysis of the soil physical, chemical and biological parameters in the field, which are critical to the assessment of soil health. Kits suitable for on-farm soil testing enable farmers to make reasonable management decisions based on the results without having to waiting for lengthy laboratory analysis.Item Tomato Sauce(Kenya Agricultural and Livestock Research Organization, 2024) Ndambuki, J.M.; Wayua, F.O.; Ochieng, V.; Wasilwa, L.A.; Kenya Agricultural and Livestock Research Organization - MugugaTomato is an important vegetable crop in Kenya, widely grown for home consumption and commercial purposes. However, the crop faces a number of challenges, including post-harvest losses, which are a major threat to harvested produce. The presence of losses in a crop indicates waste of resources that were put in place during production.Value addition can be a strategic approach to mitigate these losses and maximize the profitability of tomato cultivation. Tomato sauce, made from tomatoes and spices, is usually served a condimet for many dishes. The production of tomato sauce improves flavor and extends shelf life. Tomato sauce can maintain its quality for six months or more. The market for tomato sauce encompasses not only individual consumers looking to enhance their home cooking but also restaurants and catering businesses. By processing surplus or lower-grade tomatoes into tomato sauce, farmers can add value to their produce and extend its shelf life, thereby reducing post-harvest losses, creating employment, and increasing income. Additionally, they can establish partnerships with local markets, restaurants, or supermarkets to sell their tomato sauce products, fostering economic growth within their community while meeting the demand for high-quality, locally sourced ingredients.
