Samer Naser^(1)*

(1).Sub Directorate of Forestry Research, Lattakia Center of Scientific Agricultural Researches (GCSAR), Lattakia, Syria. (*corresponding author: Dr. Samer Naser E-Mail: nasersamer156@gmail.com).

Received: 3/08/2020                                  Accepted: 23/09/2020

Abstract

The study aimed to find out the effect of some agricultural substrates on the growth of seedlings of Myrtus communis and Biota orientalis to obtain exceled seedlings in its shoot and root system. Three agricultural substrates were used : Altorf (T)، Nursery soil (S)، mixture of Altorf and Nursery soil (TS) by (1:1 V/V). and studied several quantitative indicators of growth and development of the total shoot and root system of the seedlings. Regarding the final germination، Altorf achieved the highest germination rate for Myrtus communis and Biota orientalis (79.3% – 86%، respectively)، outperforming a high significant  superiority for the control (48.6% – 56.3%، respectively) compared to achieving significant differences with the mixture substrate  (59.8% – 64.7%، respectively). The results indicated the continued superiority of the Altorf and significantly over the control، from germination through the length of the vegetative and root groups to the average dry weight of these groups and both plants. Consequently، Altorf play a clear role in improving the data and indicators measured at the control alone compared to its mixture at the level of physical، chemical and biological characteristics to confirm our results on the necessity of adding Altorf to the Nursery soil to improve the germination and growth of seedlings up to the end of the success of forest afforestation projects.

Keywords: Myrtus communis ، Biota orientalis. Agricultural substrates ، germination.

Full paper in Arabic: PDF

Tharwat Redwan^(*1) ،  Hafez Mahfoud⁽¹⁾ and  Mazen Nassour ⁽²⁾

(1). Scientific Agricultural Researc Center of Lattakia،  General Commission for Scientific Agricultural Research (GCSAR)،  Syria.

(2). Department of Horticulture،  faculty of Agriculture،  Tishreen University،  Lattakia،  Syria

(*Corresponding author: Eng. Tharwat Redwan E-mail: tharwat.redwan@yahool.com).

Received: 20/02/2020                                Accepted: 9/06/2020

Abstract:

This research was conducted at the Agricultural Research Center in Lattakia،  assessed the effect of altitude on  the yield of four genotypes of Damascena rose (RD1) Kassab(،  RD2(Alqardaha)،  RD3 (Gablah)،  RD4(Al-Marah)) were planted at four different altitude(Poka 20m،  Alrmadeaa 300m،   Kassab 650m،   Dabasa 985m) in Lattakia during 2018-2019،  the study showed that  the Kassab site(650 m) gave the highest yield (329.87) g،  and the highest value of average number of flowers (82.15) flower،  and Two sites (Kassab 650m،  Dabasa 985m) have higher than the rest of the sites in The percentage of essential oil،  and for the genotypes،  On the other hand the RD1 genotype had the highest average flower weight (11.57) g and average yield (380.53) g،  but it contained the lowest number of flowers and percentage of oil essential،  while the RD3 genotype was superior The rest of the genotypes and in all studied sites، in the average number of flowers (89.75). The results of the qualitative analysis of the essential oil produced by the four genotypes  planted at Kassab site contained good ratios of several important compounds،  ( Nerol،  Geranol،  Nonadecene،  Linalool،  Tetradicanol،  n- Hexadecane).

Key words:  Rosa Damascena،  Yield،  Genotypes،  Essential Oil،  Lattakia.

Full paper in Arabic: PDF

Samer Abou Hamdan^(1)* and Bayan Muzher^{( 1)}

(1). Pome and Grapevine Division, General Commission for Scientific Agricultural Research (GCSAR), Syria.

(*Corresponding author: Eng. Samer abou hamdan E-mail: abuhamdansamer@yahoo.com)

Received: 12/07/2020                                Accepted: 22/08/2020

Abstract:

The research was carried out at the Pome and Grapevine Division in Sweida Governorate_ General Commission for Scientific Agricultural Research GCSAR_during 2016 and 2017 on the pear variety Conference Pyrus communis var. Conference that introduced by the General Commission for Scientific Agricultural Research in order to determine the environmental requirements, and study the influence of temperature on the development of flower buds and fruit ripening, and the date of consumption maturity according to the environmental, physical, and chemical indicators and connect them with sensory tests at each harvest date. The results showed that Conference variety requires from 900 to 1200 winter chilling hours to obtain the highest percentage of opened flower buds, and the study area achieved the need of this variety in the two seasons, and the temperature had an effect on the length of duration of phenological stages of the flower buds, and the increase of temperature accelerated the onset of flower buds, and reduced the period between these stages particularly the white stage and the full bloom. The variety requires between 165 and 178 days for consumption maturity with a thermal accumulation of 2225-2287 thermal units, and the best maturity indictors were at the harvest time 25/9 when the fruit weight was 252.3 g, fruit firmness 5.4 kg/cm², starch degree 4.5-5.6, and the percentage of soluble solids and total sugar increased to 14.72% and 12.04% respectively, and the percentage of titratable acidity decreased to 0.17%, as well as the results of sensory tests showed that the early harvested fruits didn^‘t reach the good quality for consumption, and their structures were improved as the fruits matured, and all of them were between good and outstanding by the time of 25/9.

Key words: Pear, Conference variety, Chilling hours, Phenological stages, Maturity indicators.

Full paper in Arabic: PDF

Mohammed Dosh Al-daemes ^(1)*

(1). Food Technology Division, Hama Center, General Commission for Scientific Agricultural Research, Damascus, Syria.

(*Corresponding author: Dr. Mohammed Dosh Aldaemes. E-Mail: maldaames@yahoo.com).

Received: 18/03/2020                                Accepted: 21/06/2020

Abstract:

The aim of the research is studying the effect of removing saponins in quinoa seeds by using the methods of washing and soaking with water and alkaline solution 0.1N NaOH on their sensory and taste properties, and defining the best and easiest ways to get rid of saponins found in quinoa seeds, and inserting them into local diets. Work on the quinoa / NSL variety -106398 / which was planted at the Agricultural Scientific Research Center in Hama during the 2019 season, where /8/ different treatments were taken at the time of soaking(30 minutes, 1 hour, 3 hours, 24 hours) and boiling time (30-15 minutes)  to determine the best treatment in the way of washing and shaking with plain water while maintaining the uniformity of washing and shaking, switching washing water and withdrawing foam during experimentation. It also tested /4/ different treatments at the time of soaking with alkaline water to determine the best treatment, and one treatment was tested by boiling for 30 minutes to find out the effect of boiling process on the seeds treated with alkaline water. The results showed that the most acceptable treatments were treatment No. 11 (seeds washed with water and soaked for 3 hours + treatment with alkaline water N0.1 NaOH+ boiling seeds for 30 minutes) and an arithmetic mean / 4,533/ and with a very good final result on the Likert scale, Followed by treatment No. 8, which is (seeds washed with water and soaked for 24 hours + treatment with shaking, washing water and withdrawing foam for 30 minutes + boiling seeds for 30 minutes), and arithmetic mean / 4.467/ with a very good final result on the Likert scale, and research indicates use Transactions 8 and 11 to get rid of the bitter taste in quinoa seeds and include them in meals Local area.

Key words: quinoa, saponins, method wet, sensory properties.

Full paper in Arabic: PDF

Roula Hamoui ^(1)*, Mahmud Dahan ⁽¹⁾, and Faten Hamed⁽²⁾

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

(2).Departmemt of food technology, General Commission for Scientific Agricultural Research (GCSAR), Damascus, Syria.

(*Corresponding author: Eng. Roula Hamoui E-mail: roula31@hotmail.com).

Received: 9/10/2020                                  Accepted: 8/12/2020

Abstract:

This research was carried out at the oil technology laboratory in department of food science of the faculty of Agriculture engineering  in 2020, Enzymatic interesterification was carried out using the lipase enzyme extracted from Rhizomucor miehei on various mixtures of sunflower oil and coconut oil to find out the effect in its physical and chemical properties, which containing number of saponification, iodine value, slip melting point, the amount of solid triglycerides at different temperatures, Solid Fat Index% (SFI%) and fatty acids and triglycerides composition. The results showed that the interesterification was effective to modify only the physical properties of the mixture studied, and the different produced lipids with specific new properties, where the differences in the melting point ​​before and after interesterification were highly significant, while no significant differences appeared in the number of saponification and iodine value ​​between the studied mixtures before and after interesterification. The interesterification resulted a decrease in SFI% according the type and proportions of the constituent lipids and also a clearly changes in triglycerides composition in the studied mixtures, by conclusion, the mixing and interesterification of vegetable oils with different of physical and chemical properties lead to obtaining lipids with new physical properties that could be used in various food processing.

Keywords: Enzymatic Interesterification, vegetable oils, Slip Melting Point, SFI%, fatty acids.

Full paper in Arabic: PDF

 Manal Al-Dos* ⁽¹⁾, Mahmoud Abo Ghourra ⁽²⁾ and Aida Jalloul ⁽¹⁾

(1). National Commission for Biotechnology (NCB), Damascus, Syria.

(2₎ Department of Plant Protection, Agriculture Faculty,Damascus University, Damascus, Syria.

(*Corresponding author:  Fayez Almokdad. E-Mail: aldo2m@outlook.com ).

Received: 01/06/2020         Accepted: 11/07/202

Abstract

This search was accomplished in 2016 in National Commission for Biotechnology and  the laboratory of plant bacterial diseases-Faculty of Agriculture- Damascus University. The present study was carried out to isolate, identify, and examine rhizobacteria from root nodule in chickpea from several sites in Syria (Damascus, Daraa, Sweidaa, Homs, Hama, Tartoos). Rhizobium bacteria were isolated from nodules on yeast manitol agar medium. The bacterial isolates were  identified using artificial infection, biochemical tests, and molecular tests. The capability of these isolates of forming root nodules was tested by the application of artificial infection on chickpeas plants which were planted in pots. A total of 35 isolates were obtained from these sites. 27 isolates  were identified by biochemical tests as Rhizobium, out of which 12 isolate were characterized by their ability to induce nodules in chickpea roots, and number, dry weight of root nodules were varied according to isolate. The detection of nod genes was used to distinguish the molecular identity of Rhizobium and Mesorhizobium. Isolates induced nodules in chickpeas belonged to Mesorhizobium.

Key words: Rhizobium, bacterial root knot , nod gene, chickpea.

Full paper in Arabic :       PDF

Mouzahem Mohammad ALDahoul* ⁽¹⁾, Samir Mohammad Tabbache ⁽²⁾ , Bahaa Ahmad Al-Rahban⁽³⁾and Gassan Abdalrhman Al-Lahham ⁽⁴⁾

(1). Salamieh Center of Scientific Agricultural Researches (SCSAR, Hama, Syria.

(2₎ Department of Plant Protection, Faculty of Agriculture, Tishreen University, Lattakia, Syria.

(3₎ Administration of Plant Protection Research, (GCSAR, Damascus, Syria.

(4₎ Salamieh Center of Scientific Agricultural Researches (GCSAR, Hama, Syria.

(*Corresponding author:  Mouzahem Al-Dahoul. E-Mail: m.dahool1975@gmail.com ).

Received: 19/03/2020         Accepted: 13/04/2020

Abstract

The experiment was carried out by the split plots design, with three replications, at the Scientific Agricultural Research Center in Salamieh (Syria), during the growing season 2018/2019, to study the effect of three sowing rates of lentil (250, 300, 350) seeds/m² in the competitiveness of wild mustard (Sinapis alba L.) which sowing at four densities (5, 10, 15 and 20 plants/m²), in addition to hand weeding check on the growth and productivity of lentil from hay and seeds, and determination of the critical economic limit for control. The results showed that the sowing rate of 300 seeds/m² gave the highest competitiveness of lentil, the best lentil growth, and the highest productivity of hay and seeds with 4256 and 2324 kg/ha, respectively. The hand weeding treatment at a sowing rate of 300 seeds/m² gave the best lentil growth and the highest productivity of hay and seeds with 4980 and 2830 kg/ha, respectively, compared to the rest of the treatments. The gradual increase in the density of wild mustard from 5 to 20 plants/m² gave its competitiveness, which was negatively and gradually reflected on the growth and productivity of lentil. The results of the research indicate that the critical economic limit for controlling wild mustard started at a density of 5 plants/m², and that increasing the plant density of wild mustard at the rate of one plant/m² decreased the productivity of lentil by 80.22 and 49.62 kg/ha of hay and seeds, respectively.

Key words: Sowing rate, Lentil Competitiveness, Critical economic limit, Wild mustard.

Full paper in Arabic: PDF

Kamel Fattal* ⁽¹⁾, Abdalhady Hattaby ⁽²⁾ and Rama Bakry Zalat ⁽²⁾

(1). Animal Production section, Aleppo Center of Scientific Agricultural Researches (ACSAR), Aleppo, Syria.

(2₎ Department of Animal Production, Faculty of Agriculture, University of Aleppo, Aleppo, Syria.

(*Corresponding author:  Kamel Fattal. E-Mail: kamel1960@gmail.com ).

Received: 17/04/2020         Accepted: 17/06/2020

Abstract

Data were collected from an intimate research station for breeding Shami goats of the General Authority for Scientific Agricultural Research.
The total collected data reached (316) records for the studied characteristics (daily milk production test, fat percentage, protein ratio), while the animal numbers reached to (95)animals. The results showed that the value of the genotype variance of the adjective fat percentage (6.75), followed by the contrast value of the daily milk test characteristic (4.46), then the value of the protein attribute value (0.50). While the value of the permanent environmental variation of the daily milk test attribute was (1.27), followed by the value of the contrast ratio of the percentage of fat (0.79), then the value of the protein percentage attribute (0.72). Daily (0.45), then the value of the protein ratio characteristic (0.15). The phenotypic variation value for the percentage of the fat percentage (8.63), followed by the contrast value of the daily milk test characteristic (5.72), then the value of the protein ratio characteristic (1.33). Genetic equivalents reached 0.61, 0.67 , 0.28 for each of the daily milk production test characteristics, fat percentage, protein ratio, respectively. As for the genetic association, it reached 0.08, 0.65, 0.55 between the test characteristic of daily milk production and both the characteristics of the fat percentage and the protein ratio respectively, while the genetic association between the fat percentage and the protein ratio was 0.31. The range of educational (genetic) values ​​reached from -1.42 to 1.65, -1.58 to 1.32, -0.47 to 0.42, for daily milk production test qualities, fat percentage, protein ratio, respectively. Trust level coefficients ranged between 0.40 and 0.93. The range of permanent environmental values ​​ranged from -0.46 to 0.51, -0.73 to 0.98, -0.77 to 0.91 for the daily milk production test qualities, fat percentage, protein ratio, respectively. The rank correlations between educational (genetic) values ​​were -0.38, 0.69 , 0.55 for the daily milk production attribute and for the fat and protein ratios respectively, while the correlation between the levels between the educational (genetic) values ​​of the fat ratio and the protein ratio attribute was 0.43. We conclude from the research the possibility of improving the quality of the test of total milk production, and this will improve the quality of the protein ratio in milk genetically. We also recommend the selection of animals, especially males, on the basis of the high educational value (genetic), taking into account the high degree of confidence when estimating the educational value (genetic). And that increasing the fat percentage in the milk will lead to an improvement in the structural structure of the cheese made from this milk. The increase in the percentage of protein in milk will increase the ratio of converting the amount of milk into cheese.

Key words: Shami goats, Test day milk yield, Fat%, Protein%, Syria.

Full paper in Arabic: PDF

Hassan Muhammad Taleb ^(1)*

• Animal Production Department -Agricultural Technical Institute-Damascus University.

(*Corresponding author: Dr. Hassan Taleb E-Mail enghassan12345@gmail.com)

Received: 10/07/2020                          Accepted: 27/10/2020

Abstract

The research was took place on 270 chicks of Japanese quails in (Nour) poultry in Jerroud city in the period that extend between 21\8\2020 and 2\10\2020. Birds were distributed at the beginning of the experiment to 9 groups at a rate of 30 chicks for each group and each group distributed to tow repeats, and each repeat have 15 chicks. With age of one day.
All conditions of shelter and care were the same for all groups during the care period, which lasted from the age of one day to 6 weeks. But feeding of the birds in the different groups were different as follows: It included nine feed mixtures, each one differing from the other in protein content and the level of addition of yeast (3 x 3). The first factor: the effect of the level of crude protein in mixtures, as it decreased and increased by 10% than it was in (NRC1994). The second factor: the effect of the level of dry yeast in the mixtures, as they were added in the following proportions (0.0, 0.05 and 0.1%).The search is (3 × 3). The results of the research showed the following: Using high level of both of crude protein and dry yeast, and the overlapping by them in the mixtures leads to significant superiority with: average live weight index, average food conversion factor index and production number. Group (9) gave the best performance and the highest economic returning.

Key Words: Japanese Fur, Crude Protein, Dry Yeast, Food Conversion Factor.

Full paper in Arabic: PDF

Hasan Emad Almasri* ⁽¹⁾

(1). Dept. of Animal Production, Faculty of Agriculture, University of Aleppo.,

(*Corresponding author:   Hasan Emad Almasri. E-Mail, kaba.rami@gmail.com ).

Received: 21/05/ 2020        Accepted: 29/07/202

Abstract

This study was conducted on a flock of Awassi sheep in Aleppo Governorate – Al-Safira region-Syria, during the period of 2018/2019. It included 136 animals of Awassi sheep including (62 mothers and 74 lambs). The data were subjected to the General Linear Model, and a variance analysis was used to study the effect of the birth type, the sex of lamb on birth weight, weaning weight, and the daily weight gain from birth to weaning for lambs. The average birth weight, weaning weight, and average daily weight gain were 3.27 kg, 20.84 kg and 197.36 g/day, respectively. The results showed a highly significant effect of the birth type, the sex of lamb on the birth weight, weaning weight, and daily weight gain from birth to weaning, as the individual lambs outperformed the twins, and the males outperformed the females. A highly significant negative correlation was found between the type of birth and all studied factors, while it was not significant with the sex of lamb. The regression analysis showed that  both type of birth and the sex of lamb have significant effects on birth weight, weaning weight, and daily weight gain.

Key words: birth type, sex of lamb, birth weight, weaning.

Full paper in Arabic: PDF