Othman Kalid Alwan*⁽¹⁾ and Mohammed Salman Mohammed⁽²⁾

(1). Department of Horticulture and Landscape Design.College of Agriculture.Diyala University. Iraq.

(2). Department of Horticulture and Landscape Design.College of Agriculture Diyala University.Iraq.

(*Corresponding author: Dr. Othman kalid Alwan . E-Mail: athman56@yahoo.com)

Received:31/10/2021               Accepted:31/10/2022

Abstract: 

The experiment was carried out in the greenhouses of the extension farm in Diyala Governorate for the seasons (2020-2021) and (2021-2022), where ten strains of cherry tomatoes imported from the Tomato Genetic Resources Center (TGRS) at the University of California Davis Institute were planted in the first season. Five pure lines of tomatoes (LA4451, LA4753, LA3334, LA3538 and LA4689) were selected andt symbolized (1, 2, 3, 4 and 5), respectively, and entered into Full Diallel crossing program for the production of individual hybrids, In the second season , The compositions were evaluated . The results showed that there was a significant effect of the genotypes, as the parent (LA4451) outperformed the average fruit weight, the yield of one plant and the total yield (8.41 g, 2.72 kg and 3.40 tons) on the Fruit hardness,Total soluble solids( TSS), acidity (3.34, 5.11 and 2.56) respectively, vitamin C and anthocyanins (17.81 and 63.13) respectively. (LA3538) Lycopene n (3.87). The parent (LA4689) surpassed the number of fruits (512.33 fruits). The superiority of the hybrid (1×2) with vitamin C (19.21) and the superiority of the hybrid (1×4) significantly in the average fruit weight, yield of one plant, and total yield (13.45 g, 4.66 kg, and 5.82 tons, respectively), fruit hardness and total acidity (3.36 and 3.18) on the straight . Hybrids (2×3) and (2×4) also outperformed with early ripening (40.66 and 40.33 days), respectively. The superiority of the two hybrids (2 × 5) in beta-carotene (0.470). The superiority of the hybrid (5×4) in the number of fruits (521.33 fruits). The superiority of the hybrid (1×5) with anthocyanins (63.27). The superiority of the hybrid (4×1) with TSS, lycopene and total sugars (5.10, 3.94 and 15.16), respectively. The hybrids (3×2), (4×1), (4×2), (5×2) and (5) ×1) Inverseness with significant inverse effect ability for most of the studied traits.    

Key words: Inversely Effect. Reciprocal. Full Diallel .Cherry Tomato Hybrid.

Full paper in Arabic: pdf

Saker Algadban ^(1)*

(1). Second Faculty of Agriculture,  Damascus University, Damascus, Syria.

(* Corresponding author: Saker Algadban. E-mail: alkadsaker@gmail.com.)

                   Received:16/11/2021                         Accepted: 20/03/2022 

Abstract: 

This research aimed to investigate the work of a solar drier designed to dry agricultural products for storage. In the experiment, green peas seeds were used, and the number of hours needed for drying them was counted, in comparison with the time needed by using the natural solar drying process (outside the drier). This experiment was designed by using Simple Random Sectors; thus this experiment has two drying treatments: drying inside the drier and the control (natural solar drying), and each treatment included three replications. The highest temperature inside the solar drier reached 54^oC at 14,30 with sunshine, whereas the lowest temperature inside the drier was 28^oC at 23,30 at night.  The drying process inside the dryer was better than that of the control with respect to average temperatures starting from 11,30 a.m. until the end of the measurement time, as it took 7.5 hours to reach the ideal storage humidity of 4% for the peas inside the dryer, while outside the dryer it took 26.5 hours.

Keywords: Solar drier, Natural draining, peas.

Full paper in Arabic: pdf

Reem Abd El-Hameed * ⁽¹⁾, Ghada Kattmah⁽¹⁾ , Ali Hjeiz ⁽¹⁾ Bassam Okla⁽²⁾, Redwan Badr Eldeen ⁽²⁾, and Maysaa Al Sayed ⁽¹⁾ 

(1). Olive Research Department, General Commission for Scientific Agricultural Research.

(2). General Commission of Food Technology, Syria

(*Corresponding author: Dr. Reem Abd El-Hameed. E-Mail: reem_ahamid@yahoo.com,)

Received: 28/02/2022          Accepted:28/03/2022

Abstract: 

This research carried out during period (2018 and 2020) in collaboration between the General Commission of Agricultural Scientific Research (GCSAR) and the Faculty of Agriculture at Damarcus University, on some local olive varieties (Khoudiri, Douibli, Sakari, Airouni) and foreign one (Lecceino) cultivated in coastal region, oil percentage was determined in Fruit Physiology Laboratory in Administration of Horticulture Research, and its content of fatty acids in Food Technology Lab.  Faculty of Agriculture, Damascus University.  The results of chemical study showed that the highest oil percentage according to wet weight was in local variety Khoudiri (24.19%) and the lowest was in Airouni (18.30%), the studied varieties also varied in terms of their oil content of the main fatty acids, and the differences were significant between them with regard to the proportions of (Palmetic, Oleic, Lenoleic, Lenolenic), as well as Khoudiri var. was distinguished by its oil content of fatty acid Oleic (74.28%) and exceeded significantly the other varieties, followed by Sukari and Leccino vars. (68.66, 68.69% Respectively), The two local cultivars Airouni and Douibli were distinguished by their high oil content of polyunsaturated fatty acids (20.96, 18.66%) which indicates their nutritional value when consumed as table olive cultivars, The calculated oxidizability values showed that oil of two varieties Koudairi and Sukari are less susceptible to oxidation with a significant difference than the rest of the studied olive cultivars. The studied cultivars insert in three groups: the first: includes the local variety Khodeiri (oil percentage< 20%, oleic fatty acid < 70%), the second: contains two varieties the introduced one Leccino and the local Sukari (oil percentage< 20%, Oleic acid < 60%, 70%>), the third: include two local varieties Doebli and Airouni (oil percentage: 18-20%, oleic acid< 60% (. This research added new evidence of the superiority of the local variety in most cases compared with introduced ones, since the local varieties are originated in our land and adapted to climatic conditions in it. Especially since many studies indicated that Syria is the origin of olive and from it spread to the rest of the world.

Keywords: olive, variety, oil percentage, fatty acid, calculated oxidizability.

Full paper in Arabic: pdf

Rania Ahmed Hassan Onsa^(1)*, Igbal Abd Elgadeir Abd Ellatif ⁽²⁾, Magdoleen Gamar Eldeen Osman⁽³⁾

(1). Department of Horticulture, Faculty of Agriculture, University of Al zaiem Al azhari , Khartoum, Sudan

(2). Department of Horticulture, Faculty of Agriculture Studies, Sudan University of Science and Technology, Khartoum, Sudan

(3). Plant Tissue Culture, National Center of Research, Khartoum, Sudan.

^(*Corresponding author: Dr. Rania Ahmed Hassan Onsa, E-mail: raniaonsa@gmail.com)

       Received: 16/12/ 2021            Accepted: 16/03/ 2022

Abstract: 

Ixora coccinea is a popular ornamental plant, as well as it is an important medicinal plant. This study was conducted to study the effect of silver nitrate (AgNO₃) on shoot formation of Ixora coccinea. Shoot tip explants were cultured on Murashige and Skoog (MS) medium supplemented with different concentrations (0.0, 2.5, 5.0, 8.0 and 10.0 mg/l) of AgNO₃ for establishment stage. Then shoot tip explants sub-cultured on MS medium supplemented with 8.0 mg /l AgNO₃ combined with different concentrations (0.0,0.5,1.0 and 2.0 mg/l) of Benzyl aminopurine (BAP) for multiplication stage. The results showed that uses of different concentrations of AgNO₃ alone affect positively on shoot morphogenesis of I. coccinea. 8.0 mg /l of AgNO₃ gave the best result on shoot formation. However, 5.0, 8.0 and 10.0 mg/l AgNO₃ scored similar results in number of nodes. The combine of 8.0 mg /l AgNO₃ and 2.0 mg/l BAP to MS medium enhanced the multiplication rate of shoot significantly.

Keywords: AgNO₃, In vitro, Ixora coccinea, Micropropagation, Shoot formation.

Full paper in English: pdf

Fadi Kazngi (1)*

(1). Department of Natural Resourses, General Commission for Scientific, Agricultural Research, Latakia, Syria.
(*Corresponding author: Dr. Fadi Kazngi. E-Mail: fadikazngi79@yahoo.com.)

Received: 19/11/2021                     Accepted:25/03/2022

Abstract: 

This research was carried out during 2015 – 2018 in the agricultural scientific research center in Lattakia. The research aimed to study the effect of grafting date (spring and autumn), the method of grafting (whip and bud), and some biological and genetic indicators of Rootstock and Scion important, on the success of grafting and the development of Scions in Carob seedlings. One year rootstocks resulted by two chosen genetic types, namely, Snobar Jablah and Alhafa were used. Scions were taken either from seedlings with age of one year resulted by these two types or from branches aged one year from the trees of the selected two types as well. Grafting was conducted by using Whip Graft and T-budding way in spring and autumn. The date of spring grafting showed a significant effect on rates of grafting success and on the indicators of growth and development of the grafts of the genetic types, (Snobar and Alhafa) and methods of grafting. Also the effective role of the grafting method appeared sense, the whip grafting was significantly superior to the Bud grafting on rates of grafting success in the indicators of growth and development of grafts genetic types studied, and dates of grafting. Auto-grafting has indicated the importance of the role of biological and genetic factors of grafts and their impact in the rates of grafting success. Auto-grafting significantly surpassed Hetero-grafting for both of two genetic types, and dates of grafting. In addition, Auto-grafting has shown a significant surpass on other kinds of grafting, in the development of scions.
Keywords: Carob, whip grafting, Bud grafting, Biological and genetic indicators.

Full paper in Arabic:pdf

Tayseer Hatem(1)*, Fayez Al Mekdad(1), K.Kamal deen(1), Khetam Edress(1), Yehya Sharaf (2), Safwan Abo Assaf(1), Reeman Shaleesh(1)

(1). Administration of Socio-economics Research General Commission for Scientific Agricultural Research, Damascus, Syria
(2). Extension Programs Division, Extension Department, Agricultural Extension Directorate, Swayda, Syria.
(Corresponding author: Dr.Tayseer Hatem. E-Mail: D-tayseerhatem@hotmail.com)

Received: 29/11/2021         Accepted:13/03/2022

Abstract: 

The research mainly aimed to characterize the weakness, strengths, opportunities and threats in the agricultural extension process through many viewpoints, starting with the farmers and passing through official levels that have a direct and indirect relationship with agricultural extension. Data were collected according to the written and oral descriptive methods, through Face to Face interviews, and the discussion groups. In addition to the directed questionnaire to the extension staff’s various categories working during 2020 -2021 to estimate the attitudes about the effectiveness of the agricultural extension on them and on farmers in Syria. The SWOT and the five-point Likert scale were conducted. The results identified four strategic factors that directly affect agricultural extension activities, which are, technological progress, the integrated relationship between establishments that related to agricultural extension, the application of the competition within an extension, and the participation of farmers in preparing and implementing extension activities. The effect of these factors together represented about72%. The study recommended to give the agricultural extension the main role as a as the main junction and complementary situation between all establishments that concern directly or indirectly with agricultural activities.
Full paper in Arabic: pdf

Camellia Halabi ^(1)* and Fouad Salman ⁽¹⁾

(1). Food science department, Faculty of Agriculture, Tishreen University, Lattakia, Syria.

(*Corresponding author: Eng. Camillia Halabi. E-Mail: camilliaha5@gmail.com)

Received 5/03/2022            Accepted 2/04/2022.

Abstract: 

The study was conducted on a number of heavy metals (Zinc, copper, and lead) in three different types of spices (red pepper, ginger, and coriander) available in the local market. The samples were collected and prepared using concentrated nitrogen acid and ultra-pure concentrated hydrochloric acid. The amount of these metals was estimated using the atomic absorption device the results showed rhat the highest percentage of zinc in red pepper was 2.64 ppm and the highest percentage of lead and copper in coriander was 1.69 and 0.72 ppm, respectively, and that the levels of heavy metals in these spices were acceptable within the standard limits approved by the organization World Health and Food and Agriculture Organization.

Keywords: spices, heavy metals, atomic absorption, local market.

Full paper in Arabic: pdf

Rabab Saoud⁽¹⁾*,  Ramez Mohammad⁽¹⁾ and  Sanaa Sara⁽²⁾

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

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

(*Corresponding author: Eng. Rabab Saoud. E-Mail: rabab.s.saoud.2019@gmail.com)

Received 10/12/2021         Accepted 20/03/2022

Abstract: 

The aim of the research is to study the rheological properties of flour extracted from four varieties of Syrian wheat at extraction rate 70% after mixing them with each other as follows: /Sham₄ – Sham₈ – (Sham₄ and Sham₅) – (Sham₄ and Sham₇)- (Sham₈ and Sham₅) – (Sham₈ and Sham₇)/ Using the Mixlab device, the research was carried out in cooperation between the grain laboratory at the Faculty of Agriculture at Tishreen University and the grain laboratory in the General Organization for Trade, Storage and Processing of Grains, Latakia Branch during the period 2020- 2021, The results showed an increase in C₂ values ​​in flour after adding 20% ​​of durum wheat to the mixtures, and the highest value was in the flour (Sham₄ and Sham₅) 0.46 N. M^-1, C₃ values ​​ranged between (1.59-1.82) N. M^-1, and the lowest value was in flour (Sham₄ and Sham₇) mixture, C₄ values ​​ranged between (1.5-1.87) N. M^-1 and the lowest values ​​were in Cham₈ and its mixtures, while C₅ values ​​ranged between (3.03-3.36) N. M^-1, The results also showed an increase in the stability of dough by adding durum wheat to the mixtures, and the values ​​ranged between 6 minutes in the flour of Cham₈ and 7.47 minutes in the flour of the mixture (Sham₄ and Sham₅), the water absorption values ​​ranged between (55-57.03)% and the development time between (3.33-4.16) minutes, The results of the research showed that the flour of the mixture (Sham₄ and Sham₅) was the strongest flour among the studied samples, and the flour of Cham₄ variety was superior to the flour of Cham₈ in terms of rheological properties.

Keywords: durum wheat flour, soft wheat flour, rheological properties of Syrian wheat flour, mixolab.

Full paper in Arabic: pdf

Enas AlMghawesh^(1)*, Samer Slik⁽²⁾ and Hussam Okkou⁽³⁾

(1). Food Tech Dept, General Commission for Scientific Agriculture Research, Damas, Syria

(2). Food Sci Dept, Damas University, Damas, Syria

(3). Biodiversity Dept, National Commission for Biotechnology, Damas, Syria

(*Corresponding author: Enas Almghawesh, E-mail: brighteyes.sy@gmail.com.)

Received: 1/03/ 2022        Accepted: 30/03/ 2022

Abstract: 

This study was carried out to develop a new type of functional food in the line with the nutritional and health requirements of consumers. Research was performed in 2021 in the laboratories of food sciences department of the National Commission for Biotechnology. Three types of fruit flavored soy yoghurt were manufactured: soy yoghurt 100% as a control, soy yoghurt + 0.3% banana flavore, soy yoghurt +0.6% banana flavore. All samples stored at 4±1°C, then microbiological, chemical, and sensory properties were conducted for the manufactured samples.The results of microbial analysis indicated that adding banana flavor by 0.6% raised the vital force of the processed soy yoghurt to (6.156) cfu/g with a significant difference p≤0.05 compared to other samples, and this sample has the highest values of sensory assessment, and the highest ratios of total solids(12.14)%, and acidity (0.866)%. As for the control it has the lowest vital force of the starter culture enumeration,and the lowest values of sensory evaluation, while the average of fat was the highest (2.879)% among the manufactured samples.

Keywords: Functional foods, probiotics, soy-yoghurt, flavorings.

Full paper in Arabic:  pdf

Ruba aldarf ^(1)*, Mohamad Nadaf ⁽¹⁾,  and Ali Sultaneh⁽¹⁾

(1). food sciences department, Faculty of Agriculture, Tishreen University Lattakia, Syria.

 (*Corresponding author: Ruba aldarf, E.mail rubaaldarf86@gmail.com)               

Received: 7/12/ 2021        Accepted: 17/02/ 2022

Abstract: 

The study included five types of bee honey, which are Citrus honey, Ajram honey, Anise honey, Thistle honey, and Nigella sativa honey. The experiments were conducted at Tishreen University – Faculty of Agricultural Engineering – Laboratories of the Department of Food Sciences, Laboratories of the Directorate of internal trade and consumer protection in Lattakia. Honey samples were collected by distributing beehives in the production areas of each of the mentioned types during  2020.   The content of Fructose, Glucose, and Sacarose from the mentioned types of honey was estimated. The results of the study showed that the content of Fructose sugar was the highest in Anise honey, with an average of 49.24% compared to the other types of honey studied, with a very high moral significance. Whereas, the average value of glucose sugar was 33.7% in Anise honey, and it was the highest among other types of honey with a high moral significance. As for the sugar of sucrose, it had the lowest percentage of it in the honey of Nigella, Thistle and Anise, in comparison with Ajram and Citrus honey with a very high moral significance. As for the diastase number, the content of Ajram was the highest (18), compared to the Thistles and Nigella honey, which reached (17), Anise honey (14), and Citrus honey (8). And all of them were in conformity with the Syrian Standard Specification No.412 for the year 2004, which specified the diastase number of no less than 8 units for all types of honey except Citrus, not less than 3 units. The color grade of the studied types of honey was also determined; the Citrus honey was white, Ajram honey has a yellow color, Anise honey was light yellow, and Thistle honey and Nigella were dark yellow in color. The research was conducted to clarify the different types of honey among themselves in terms of content of sugars, diastase number and color degree.

Keywords: Color Degree, Diastase Number, Fructose, Glucose, Honey, Sacarose.

Full paper in Arabic: pdf