Rana Al-Mansour *⁽¹⁾ , khetam Idris ⁽²⁾, and  Jamal Al-Ali ⁽¹⁾

(1) Department of Agricultural Economics , College of Agriculture, Al-Baath University, Homas, Syria.

(2) Homs Research, General Commission for Scientific Agricultural Research, Syria.

(*Corresponding author, Rana Al-Mansour, E-mail: ral986727@gmail.com).

Received:22/08/2021          Accepted:4/06/2021  

Abstract

The research aims to estimate the production functions of almond according to cultivated varieties and to identify the main factors affecting almond production in the province of Homs for 2019 by assessing the economic efficiency indicators of the resources used to measure the impact of each element used in almond production on the volume of production. In addition to determining the production phase in which the production is implementing by the sample farmers. It has relied on the achievement of its objectives on the multiple regression method in estimating the production functions of the primary data collected through face-to-face interview with the farmers in the eastern district of  Homs province. The results indicated that the varieties of almond grown for green consumption (Auja – Frog) had the highest productivity compared with the rest of the cultivated varieties in the studied area, reaching (245.2) and (241.51) kg/dunum,respectively, followed by the French almond variety, where its productivity reached (164.7) kg/dunum; whereas, the lowest productivity was for the municipal variety amounted to (104.48) kg/dunum. It was also found that the productive elasticity’s of all almond varieties in the sample operate in the first phase of increased production. They reflect the revenue of the decreasing capacity. At the economic efficiency level, it has become clear that the economic efficiency limit of the factors considered has not been reached. The economic efficiency factor has increased in value compared to the standard limit, i.e., another combination of production inputs can be used to make the value of marginal output equal to the opportunity cost, enabling increased production and higher production efficiency of farmers in the studied area.

Keywords: Almond Production – Production Functions – Production Efficiency – Production Flexibility – Economic Efficiency Factor.

full paper in Arabic: pdf

Osama Yosef^(1)* , Imad Alhorani⁽²⁾, Michel Nicola⁽³⁾ , and Shaza habib⁽⁴⁾

(1) General Commission for Scientific Agricultural Research, Scientific Agricultural Research Center of Moms.

(2) General Commission for Scientific Agricultural Research, Tartous Center.

(3) Al-Baath University, College of Agriculture.

(4) General Commission for Scientific Agricultural Research, Salmia Center.   

(*Corresponding author, Osama Yosef, E-mail: osamayosef2021@gmail.com).

Received:24/08/2021          Accepted:16/03/2021  

Abstract

Providing forage is a major challenge for the development of livestock, and water hyacinth (Eichhornia crassipes plant may be one of the local sources of this forges, so research has been carried out at the Salamiya center for Agricultural Scientific Research in (2020), to determine the physical and chemical characterizations of the water hyacinth silage and its impact on fattening the lambs of the Awassi lambs, The results showed that the treatments were containing the air-dried water hyacinth (T1,T2, and T3) were of good smell and texture (4.1-4.20), while, treatments (T4,T5) had a high PH (6.8-7.32) and bad smell therefore, it didn’t use in feeding, in other hand, The results of feeding showed no significant differences between fattening lamb groups in the qualities studied (0.05), and the second treatment apparently outperformed both total weight gain and daily weight gain (11.12±0.5, 210±17) followed by the third transaction (11±0.38, 196±4) compared to the witness group (9.62±1, 172±2.1). The study recommends the manufacture of nile flower silage according to the ratios (83% Nile flower, 5% moulas, 2% urea, and 10% hay), and recommends using 50% nile flower silage as feed-in feeding the lambs of the awas.

Keywords: Forge, Water hyacinth,  silage, Awassi lambs, and growth parameters.

full paper in Arabic: pdf

Nermen ahmad ^(1)*, Mazen Nassour ⁽¹⁾, and Sawsan Haifa ⁽²⁾

(1 ) Department of Horticulture, Faculty of Agriculture, Tishreen University, Lattakia, Syria.

(2) Department of soil and water science, Faculty of Agriculture, Tishreen University,Lattakia, Syria.

(*Corresponding author: Nermen Ahmad, E-Mail: nermen_eng86@yahoo.com).

Received:28/08/2021          Accepted:14/12/2021  

Abstract

This study has been carried out for the growing season (2018-2019), in the nursery of Lattakia city council, in cooperation with Tishreen university labs, In order to study the effect of five treatments on the quantity and quality of the essential oil of the Tuberose flower, which is fertilized with (2) kg/m2 organic fermented manure. These treatments included: Irrigation with potassium humate at a concentration of 1.5 g/l/m2(T2), and foliar spraying with salicylic acid at a concentration of 0.2g/l (T3), and foliar spraying with micro nutrients at a concentration of (0.15%Zn + B 0.01% + Mn 0.15%) (T4), and a combination of potassium humate, salicylic and micro nutrients with the  previous concentrations (T5), in addition to the control treatment (T1). the treatments were arranged in spreader according to Complete sectional design. The result showed that all treatments have exceeded the control treatment (T1) for the quantity(0.098)%, and quality which was determined by the content of Benzenoid compounds in the first place (12.8) %, and Terpenes (sesqui ,mono) in the second place (4.7, 3.6) %respectively, the treatment T5  has given the best results for the quantity and quality, the average amount of essential oil was (0.154) %, content of Benzenoid compounds (30.9) %, Sesquiterpenoids (15.6) %, monoterpenoids (6.7 %) .

Keywords: Tuberose, Humic acid, Salicylic acid, Essential oil, Monoterpenoids, Benzenoid compounds.

Full paper in Arabic:pdf

Ammar Nasir *⁽¹⁾ , Ali Deeb ⁽¹⁾ and Fahed Sahione ⁽¹⁾

(1) Faculty of Agriculture, Tishreen University, Latakia, Syria.

(*Corresponding author: Ammar Nasir. E-Mail: Ammarnaser129@gmail.com)

Received:9/03/2021            Accepted:10/12/2021  

Abstract

The research was conducted in two seasons (2019, 2020) in the village of Bahlolia, in the province of Lattakia, on the trees of plum (Prunus domestica L.  cultivar jubileum), grove size (4) acres, age of trees is (12) years, the distance between trees is (4*4), trees is grafted on wild rootstock Prunus cerasia blanche, as it included (4) treatments and (5) iterations per treatment at tree rate per treatment at a tree rate per repeater T₀: Control (soaking in water for five minutes), T₁: soaking in salicylic acid solution 400 PPM for five minutes, T₂: Soaking in petruscine solution 300 PPM for five minutes, T₃: Soaking in salicylic acid solution 400 PPM and petruscine solution 300 PPM respectively for five minutes each, the study concluded the following: soaking the fruits with salicylic acid and petruscine jointly led to reduction in the weight loss of the fruits during the storage period compared to the control, and also led to increased fruit hardness and acidity compared to the control.

Key word: plum Prunus domestica L., salicylic acid, petrucine, Fruit Storage.

Full paper in Arabic: pdf

Aulfat Hasan^*(1), Ali  Dib ⁽¹⁾ , Ali  Elkhateeb⁽²⁾ and Ali Ali ⁽³⁾

(1) Horticulture Department, Agriculture College, Tishreen University, Lattakia, Syria.                    

(2) General Commission Agriculture Scientific Research, Lattakia, Syria.

(3) Department of Food Science, Agriculture College, Tishreen University,, Lattakia, Syria

 (*Corresponding author: Aulfat Hasan. E-Mail: aulfat85@hotmail.com).   

Received: 12/10/2021                      Accepted:27/12/2021

Abstract

The experiment was carried out during the 2020/2021 season on Citrus sinensis L.var.Valencia trees to study the impact of foliar spray with salicylic acid (150 mg/l),citric acid(500 mg/l), potassium sulfate (2500 mg/l) and Fe(Fe-EDDHA) chelates (500 mg/l) on the physical and chemical properties of fruit and maintain their quality during cold storage. Fruit were harvested at the ripening stage Then they were stored at 4°c and relative humidity (85±5%) for 4 mounths in a storage unit in Tartous city. physical and chemical properties of fruit were assessed every month during storage. The results showed that the spray treatments significantly reduced fruit weight loss during storage, It was (5.91%) from Salicylic acid spray fruit versus (9.88%)  in the control at the end of storage period (after120days). Salicylic acid and citric acid treatments had maintain the highest content of vitamin C (44.73, 43.3 mg/100ml) respectively, compared to control (34.34 mg/100ml) and were superior for all treatments. Salicylic acid spray gave the highest  percent of juice (53.52%) compared to control (45.12%) after 120 days of storage and was superior for all treatments, followed by citric acid and potassium sulfate treatments(52.4,52.38%) without significant differences between them. Salicylic acid and citric acid treatments had more impact than potassium sulfate and iron chelate in maintaining  fruit quality until the end of storage.

Key words: Valencia orange, foliar spray, salicylic acid, citric acid, potassium sulfate, iron chelate, fruit quality, storability

Full paper in Arabic: pdf

Hala Khaled^(1)* and Bassam Al-Oklah⁽²⁾

(1) Food Science Department, Faculty of Agriculture, Damascus University, Damascus-Syria

(2) National Commission for Biotechnology, Damascus, Syria.

(* Corresponding author: dr. Hala Khaled E-mail: Halah.kha16@gmail.com).

Received: 27/06/2021                                   Accepted:1/09/2021

Abstract

The aim of this study was to investigate the physical and chemical properties of persimmon fruits grown in Syria in 2018 and to determine the antioxidant activity of fresh fruits and some of their- prepared products (dried fruits, jam, and persimmonʹs vinegar). The percentage of the fruit’s moisture was 78.53%, total soluble solids 18.49%, the ash 0.9%, pH 5.75, total acidity 0.81%, and reducing sugar 7.31%. The results showed that the processing treatment caused a significant decrease in ascorbic acid and total phenolic content, also it was noticed a significant decrease in antioxidant activity by the DPPH  method is prepared products in comparison with fresh fruits.        

Keywords: Persimmon, dehydration, jam, total phenolic content, antioxidant activity.

Full paper in Arabic: pdf

Nisreen Qurabie ⁽¹⁾, Abdulhakim Azizieh ⁽¹⁾  Abdul-Wahhab Merai ⁽¹⁾, and Nizar Issa⁽²⁾  

(1) Food Science Department, Faculty of Agriculture, Damascus University, Damascus, Syria.

(2) Biology Department, Faculty of Science, Damascus Unive­­rsity, Damascus, Syria.

(*Corresponding author: Eng. Nisreen Qurabie. E-mail: nisreenqurabie90@gmail.com.)

Received:  15/6/2021                                     Accept: 24/05/2022

Abstract

This study was carried out in laboratories of the food science department, faculty of agriculture and biology department, faculty of science, Damascus Unive­­rsity, between October 2020 and April 2021. The aim of this study is to the specific shelf life of the storage of chilled chicken breast meat by filling it with gelatin-sodium alginate edible films which contain lemon peels oil (LPO) at various final concentrations. Lemon peel oil was prepared by steam distilling, gelatin-sodium alginate edible films were prepared, and LPO was added by the following percentages (0, 0.5, 1, 1.5, 2 %). These groups were packaged in gelatin-sodium alginate edible films, then preserved at (4±1° C) for 18 days and examined after 0, 3, 7, 11, 14, and 18 days of refrigeration for microbial properties. Microbial analyses included determination of the total count of bacteria, Coliform, Salmonella spp., Yeasts and Fungi, Shigella spp., Pseudomonas spp., Clostridium botulinum, and Staphylococcus aureus. The samples treated by gelatin-sodium alginate edible films with (1.5, 2 %) LPO had the best microbial result after 14 days of storage where the total count of bacteria reached 4.9×10⁶, 3.6×10⁶ CFU/gr respectively, Coliform reached 2.8×10³, 2.3×10³ CFU/gr respectively, and Yeasts and Fungi reached to 2.6×10³, 2.4×10³ CFU/gr respectively, while no growth was observed of Salmonella spp., Shigella spp., Pseudomonas spp., Clostridium botulinum, and Staphylococcus aureus during the chilled storage period.

Keywords: lemon peels oil, gelatin, edible films, chicken breast, microbial properties, storage chilled.

Full paper in Arabic: pdf

Adnan Alkazah^(1)*, Abdulwahab Meri⁽¹⁾ and Bassam Aloklah⁽²⁾

(1) Food Science Department, Faculty of Agriculture, Damascus University, Damascus-Syria

(2) National Commission for Biotechnology, Damascus, Syria.

(* Corresponding author: Eng. Adnan alkazah E-mail: adnankaza@hotmail.com).

Received: 11/9/2021                                     Accepted:30/11/2021

Abstract

This research was conducted at the Faculty of Agriculture, Department of Food Science laboratories and National Commission for Biotechnology، Department of food and industrial biotechnology, Damascus, Syria. during 2020 and 2021 seasons. The current research aimed in optimization of the nutrients addition (yeast extract, dipotassium phosphate, manganese sulfate, magnesium sulfate) to the fermentation medium (cheese whey) for lactic acid production by Lactobacillus paracasei locally isolated from yoghurt, where this study based on the results of optimization conditions from former study, as following: fermentation temperature 37°C, pH 5.5, fermentation period 50 h. and shaking speed 150 round per minute, where the results thereby the production of 32.59 g/L of lactic acid. In the current study we based on advanced experiment design Response Surface Methodology using Minitap Optimization Method software to study each of the four factors separately and the effects of interactive factors between each other. The results revealed that the four interactive factors significantly affected in lactic acid production, and the relationship between these factors and lactic acid production take the shape of parabola, while the interaction relationship between all factors were not significant, and the coefficient of discrimination (R²) was = 0.86 (p>0.05). The results of nutrient optimization were as following: yeast extract 10 g/L, dipotassium phosphate 0.5 g/L, magnesium sulfate 0.2 g/L, manganese sulfate 0.04 g/L, and the results revealed production of 37.6 g/L of lactic acid. It can be noticed that the optimization of nutrient addition led to increase the lactic acid production by 5.01 g/L or 15.37%.

Keywords: Lactic acid, cheese whey, Lactobacillus paracasei, yeast extract

Full paper in Arabic: pdf

Rawaa Tlay * ⁽¹⁾

(1). Dept. Food Science, faculty of Agricultural, Damascus University, Damascus, Syria.

 (*Corresponding author:  Dr. Rawaa Tlay. E-Mail Email: rawaa751@gmail.com).

Received: 20/10 /2021       Accepted:14/ 12/2021

Abstract

This research was conducted in the laboratories of the Department of Food Sciences, Faculty of Agriculture, Damascus University. This research was aimed at studying chemical indicators of different molasses samples (Date molasses, Grape molasses, Apple molasses), and manufacturing biscuit by replacing sugar with three different types of molasses at 100%, and studying the effect of that on sensory and chemical properties (total sugar, moisture, ash, total phenols, antioxidant activity) and color indices of functional biscuit samples. Grape molasses samples showed a significant increase in the moisture content (24.36%), while date molasses samples showed a significant increase in its total sugars and ash content (79.67 g/100 g dry weight, 7.93%), and apple molasses sample showed a significant increase in pH (2.63), TSS (83.3 Brix), and total phenolic content and antioxidant activity (116.12 mg / 100 g dry weight and 79.41%) respectively. Replacement sucrose with date molasses reduced the total sugar content (9.45g / 100g dry weight) and raised the moisture content to (4.75%) and ash (1.68%) in the date molasses biscuit samples. Grape molasses biscuit samples were marked a higher total phenolic content (166.94 mg/100g dry weight) compared with control samples (48.14 mg/100g dry weight) showed a significant increase in the values of color indices (BI, b, a, C) and a decrease in the values of (E, H, L) compared with control. While replacement sucrose with apple molasses led to a significant increase in the antioxidant activity (79.41%) and improvement the organoleptic properties of the biscuit significantly in taste, texture, and general acceptance, while the grape molasses had the largest significant effect on improving the aroma compared with control and other biscuit samples.

Keywords: Molasses, Sucrose, Functional Biscuit, Chemical Properties, Biologically Active Compounds.

Full paper in Arabic: pdf