Abdulwahid Saif ^(1)*, Aref Al-Shamiri ⁽¹⁾ , Mansour  Alsaghier ⁽²⁾, and Rafik Al-sharabi ⁽¹⁾

(1). Northern high land Research Station-Sana’a,Yemen

(2). Central high land Research Station- Dhamar, Yemen

(*Corresponding author:   Abdulwahid A Saif, Email: Amozaid@yahoo.com) 

Received:5/07/2022          Accepted:11/09/2022

Abstract: 

Five wheat mutants (T. aestivum L.) were induced from the Sonalika variety in addition to the untreated variety which was used as a control. The mutants were planted in the Shibam region-Yemen- in the period 18-22 / 6 of 2013 and 2014 under irrigation conditions. Seeds were exposed to irradiation with 250 GY in the Seibersdorf laboratory in Vienna. Evaluation and selection were performed in mutant populations. Results showed that a significant difference between mutants each other in one hand and between mutants and the control in the other hand for grain yield, 1000 kernel weight, length of the spike, number of grains per spike, number of days to heading and maturity, at the same time, a variation was observed in the severity of disease within the planted mutants. A positive correlation was found between yield, spike length and number of grains per spike, while negative correlation between yield, number of days to flowering and maturity, whereas a positive correlation was noticed between spike length and number of grains per spike. Weight of 1000 kernel weight was negatively correlated with the length of spike and number of grains per spike, and the grain yield was positively correlated with the level of resistance of mutant to yellow rust disease. The Erra-008-Sw-4-17 mutant was the highest in the number of grains per spike (47 grain), thousand kernel weight (45gm) and attained the highest yield 3940 kg /ha. accompanied with more resistance to yellow rust disease 7MR, followed by the Erra-008–11-40 and Erra-008-Sw-17-68 mutants in terms of average yield, number of seeds per spike, thousand kernel weight, and severity of disease which were 23MS and 23MS respectively. The untreated variety was the lowest in yield, a number of grains per spike, and thousand kernel weight registered 2795 kg/ ha, 38 kernels, and 38 gm, respectively. The highest incidence of yellow rust disease was recorded 30 S for untreated control.

Keywords: Evaluation and selection, Wheat mutants, Resistant to yellow rust, Gamma irradiation.

Full paper in Arabic: pdf

Venus Hasan^*(1) , Ali Elkhateeb⁽¹⁾ and Hasan Khojah⁽²⁾

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

(2). Horticulture Department, Agriculture College, Tishreen University, Syria.

(*Corresponding author: Venus Hasan. E-Mail: venushasan80@gmail.com).

Received: 28/12 /2021                Accepted: 23/02/2022

Abstract: 

The study was conducted during the 2019-2020 season at the Scientific Agricultural Research Center in Lattakia, the aim is to determine the best storage method for pollen grains of two citrus rootstocks, sour orange, and Cleopatra mandarine, and test their vitality and ability to germinate for use in hybridization programs throughout the flowering season. The flower buds were picked in the balloon stage and divided into two parts. flower buds and anthers, three storage methods were tested, 4°C, -20°C, and for three periods of 7, 15 and 30 days, then viability and germination tests were conducted in each storage stage, Germination was studied laboratory temperatures (20 ± 2) C, and incubator temperature (24 ± 2) C. and on three culture media, distilled water, sucrose solution 15%, sucrose solution 30%, The result was that pollen gives the highest percentage of germination immediately after picking and the best way to store pollen is to store pollen at low temperature, the method of storing the anthers was significantly superior to storing the buds at the cold temperature, the temperature of-20°C was superior to 4 °C, and the dye gave an idea of the vitality of the pollen, but did not express its ability to germinate.

Keywords: pollen, storage, vitality, sour orange, Cleopatra mandarin.

Full paper in Arabic: pdf

Ola Kajo * ⁽¹⁾

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

(*Corresponding author: Dr. ola Kaajo, .Email: olakajo0932@yahoo.com).  

Received: 29/12 /2021                Accepted: 7/03/2022

Abstract: 

   This research was conducted in the Al-Ghab area to study the effect of mother corm size on the growth of a saffron plant, stigma yield, and production of new daughter corms during two growing seasons 2018 and 2019. Three different sizes of diameter corns (3-3.5 ±0.25 Cm, 2-2.5 ±0.25 Cm, and 1-1.5 ±0.25 cm) were tested and the experiment was carried out as a randomized complete block design with three replications. Results showed that mother corm size has a significant effect on some vegetative growth parameters and stigma yield. Both the number of shoots and leaves/corm were significantly higher in the large corms with a diameter (3-3.5 ±0.25 Cm) compared with those small with a diameter (1-1.5 ±0.25 Cm). In contrast, no significant differences were found in the leaf length between the large and small corms. Significant differences were found in the number of flowers/corm and length and dry weight of stigma between the large mother corms and both medium and small corms. A positive correlation has been shown between the size of the mother corm planted and the number, diameter, and weight of the daughter corms produced.

Keywords: saffron, corms size, stigma productivity, reproduction coefficient.

Full paper in Arabic: pdf

Hanan jnad ^*(1), Georges makhoul ⁽¹⁾, Abd-Alaziz boeissa ⁽¹⁾, and   Ali Elkhateeb⁽²⁾

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

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

(*Corresponding author: Hanan jnad.Email: hgalaxy7@gmail.com)  

Received: 29/12 /2021                Accepted: 7/03/2022

Abstract: 

The research was carried out in two successive seasons in private Citrus orchard to study the effect of different sources of organic fertilizers and spraying with citric acid on some characteristics of vegetative growth and the content of leaves of total chlorophyll and iron element of Clementine mandarin trees grafted on Sour Orange and planted in calcareous soil, and the age of trees 17 years planted at a distance 5 m. The following treatments were used: mineral fertilizer, Compost(organic fertilizer of plant origin) Poultry manure and Cow manure(organic fertilizer of animal origin), Humic compounds. The added quantities were determined on the basis of the standardization of the effective nitrogen ratio(1000 g/effective N/tree).Spraying with Citric acid at a concentration of (1g/L) was used. the results showed the superiority of treatments mineral fertilization and poultry manure in the percentage increase of tree canopy volume(20.92- 20.63)% compared to the other studied treatments while poultry manure treatment superior in the average leaf area (24.26 cm²). treatments of poultry manure and mineral fertilization (control) were recorded the hights content of dry matter in leaf(42.25-42.17%) respectively.as an average for both seasons. And for the leaves content of total chlorophyll and iron element, the treatment of poultry manure in both indicators was superior compared to the studied fertilization treatments as an average for both seasons (2.123 mg/g fresh weight-113.1 ppm) respectively. with regard to spraying with citric acid, the results indicated that the treatments sprayed with the acid were significantly superior to treatments that were not treated with the acid in most of the studied indicators.

Keywords: Clementine, Citric acid, poultry manure, Compost, Humic compounds, Cow manure.

Full paper in Arabic: pdf

Myssaa Hatoom*⁽¹⁾, Abed Alhakim Azizieh⁽¹⁾, and Rawaa Tlay⁽¹⁾

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

(*Corresponding author: Myssaa Hatoom, E-Mail: myssaa11690@gmail.com,)

Received: 30/11 /2021                  Accepted: 23/02/2022

Abstract: 

This research was conducted at the Food Science department, Faculty of Agriculture, Damascus University from April to October of 2020.  The lyophilization method was applied to process orange juice powder after adding of Maltodextrin as an anticaking agent to concentrated orange juice by concentration (25, 30, 35, and 40) %. The results showed that the powder processed by adding of Maltodextrin by concentration (40%), was better than other treatments whence of reducing the percentage of total moisture (4.353%) and color index (a, b, BI, C, and h) (-5.236, 18.057, 33.162%, 18.953 and -73.967) respectively and increasing of (L) index (78.517). An increasing percentage of total ash, total soluble solids and value of pH to (2.954%, 13.673 Brix, and 3.804) respectively. Increasing content of total sugar, vitamin C, total phenols, anthocyanin, total flavonoids, and total carotene (64.166 g/ 100g dry weight, 6.517 mg/ 100g dry weight, 42.802 mg equivalent Gallic acid/ 100g dry weight, 1.240 mg/ 100g dry weight, 15.027 mg equivalent quercetin/ 100g dry weight and 11.902 g/ 100g dry weight) respectively. The highest Antioxidants Activity by (DPPH and FRAP) (59.108 and 67.403) % respectively. While the powder processed by adding of Maltodextrin by concentration (25%), was better than other treatments whence of titrated acidity content (8.891 g/ 100g measured as Citric acid dry weight).

Keywords: orange juice Powder, Maltodextrin, Lyophilization, Quality Indicators, Biologicals activity compounds.

Full paper in Arabic: pdf

Ali Hamdi ^*(1) and Sabiha Ahmed ⁽¹⁾

(1). Researcher in the Department of Food Sciences, College of Agriculture and Forestry, University of Mosul, Mosul, Iraq.

(*Corrsponding author: Ali Hamdi. E-Mail: aliahahalsafar@yahoo.com)

Received: 22/08/2021                Accepted: 11/03/2022

Abstract: 

This research was conducted in the laboratories of the Department of Food Sciences, University of Mosul arabic, and it aim to study the physical   properties of Arabic gum powder it . The results showed that it  pH value of Arabic gum 5.1,  density was 1.013 g/cm³, specific weight was  1.027, refractive index was  1.033, and viscosity was 9.63 centipoise, From this study, the effect of temperature was on the viscosity of gum arabic observed., The highest viscosity reached 9.63 cp at temperatures of 24 °C and it decreased to 6.96 cp  at temperatures of 80 °C, also the viscosity increased at pH 8 and it  decreased at pH 2. The functional properties of Arabic gum were studied , it  found tha,t the swelling percent of Arabic gum was 22.3%, and the solubility Was 39% at 25cº  and it increased to100% at 85 °C. while there is no’t gellin in Arabic gum.       

Key words: Arabic gum, swelling, viscosity, solubility.

Full paper in Arabic: pdf

Mohammed Dosh Aldaemes^(1)*

(1). Researcher in the General Commission for Scientific Agricultural Research – Head of Food Technology Division- Hama Center.

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

Received: 22/09/2021                                 Accepted: 1/03/2022

Abstract: 

The aim of search was to investigate the presence of field fungi and storage fungi on Syrian wheat hard and soft, stored in the concrete silos for two consecutive years, collected (control samples) during purchases immediately after the harvest of the 2012 season in Center Silos of Kalet-Almdek Hama, sorted by the category of second degree hard wheat (S2/2) and Second Degree Soft Wheat (S4/2), stored separately in a large cell 1,200-ton, studied the colonies Alternaria and Fusarium from the field fungal and the colonies of Aspergillus and Penicillium from the fungal stores. The results showed a decrease in the number of colonies of field fungal Alternaria from183.67 to 9.17 and Fusarium from2.26 to 0.9 CFU/g for hard wheat, as soft wheat Alternaria from 2.24 to 1.27 and Fusarium from 2.27 to 0.92 CFU/g, with significant differences in continuing storage operations during the first six months, and then stabilizing during the last 18 months of storage. The study also recorded increased by significant differences the number of fungal colonies stored on Aspergillus hard wheat (1.27 to 2.78) CFU/g and Penicillium from1.04 to 2.62 CFU/g, as on soft wheat Aspergillus from 1.26 to 2.79 CFU/g and Penicillium from 1.03 to 2.63 CFU/g, with a significant differences between them in increase of Aspergillus in grains stored in concrete silos from June 2012 to June 2014, significant increase their number in the last six months of storage for both hard and soft wheat.

Keywords: fungal, wheat, storage conditions.

Full paper in Arabic: pdf

Ali Abbas Ahmed Al-Arami*

*Faculty of Agricultural and Veterinary Medicine – Dhamar University – Yemen

alaramiali@gmail.com

Abstract:

This experiment was used in the experiments unit of the College of Agriculture and Veterinary Medicine – Dhamar University to use the addition of yeast to broiler diets, 135 chicks of one-day-old sexed Ross strain, and a random treatment using the complete random design, and each treatment contained three replicates of 15 chicks for each replicae , where T1 was the control treatment and the treatments T2, T3 with the addition of yeast at 0.5%, 1% respectively. The experimental birds were given free feed and water and the live weight, consumed feed and feed conversion factor were measured While there were no significant differences between the control and the first treatment. The results of the experiment showed that the live weight (gm) was significantly (P ≥ 0.05) higher in the treatment fed on diets containing 0.5% yeast than in the control treatment, while there were no significant differences between the control treatment and the treatment fed on diets containing 1% yeast. The feed consumed (gm) did not show any significant differences (P ≥ 0.05) between the treatments, but the control treatment had more feed consumption than the treatments to which yeast was added, and this was reflected in the feed conversion efficiency (gm for feed/gm of meat), which was significantly better (gm). P ≥ 0.05) for chickens fed on diets containing 1% yeast than the rest of the treatments, which amounted to 1.79 gm feed / g meat: It is concluded from the study that the addition of dry yeast to the diets of the broiler houses led to an improvement in the production performance compared to the control, especially at the level of 0.5% dry yeast without harmful effects on the chicks.

Key words: production performance, yeast, live weight, broilers

Full paper in arabic: pdf

 Ahmed A. Al-Salhi * ⁽¹⁾, Sabah M. Al-Shatty ⁽²⁾ , and Mohammad A.Elsagheer ⁽³⁾

(1)  Depart. of Animal Production, College of Agriculture and Marshes, University of Thi-Qar ,Iraq.

(2) Depart. of Food Sciences, College of Agriculture, University of Basrah, Iraq.

(3)Animal and Poultry production department, Faculty of agriculture, Azhar University, Assiut, Egypt

(*Corresponding author:   Dr.Ahmed Ali Kadhem Al-Salhi , E-mail: ahmed.a.k.alsalhi@gmail.com).

Received: 22/07/2022         Accepted: 25/10/2022

Abstract:

This experiment was conducted in the poultry field of the department of Animal Production at the College of Agriculture at Basrah University for the period from 25/3/2021 to 28/4/2021, in which 450 broiler chicks, Ross 308 strain, one day old and an average weight of 43 g/chick were used, Chicks were raised in a three-storey battery system, and each floor contains a cage of 1.5 x 1 m² dimension. Chicks were randomly distributed to 10 experimental treatments, with 45 chicks for each treatment. One treatment included three replicates (15 chicks/duplicate), including the transactions, T1: Negative control coefficient (a basal diet without supplement). T2: Positive control treatment, adding dried skim milk at a level of (1)g/L drinking water. T3, T4, T5: adding the Manufactured Bacterial Preparation at a level (0.5, 1,2) g/kg feed, respectively. T6, T7, T8: adding the Manufactured Bacterial Preparation at a level (0.5, 1,2) g/L drinking water, respectively. T9: adding the Manufactured Bacterial Preparation at a level of (0.5) g/kg feed, and (0.5) g/L drinking water. T10: adding the Manufactured Bacterial Preparation at a level (1)g/kg feed, and (1)g/L drinking water. The results indicated that there is a significant decrease (P≤0.05) in the logarithmic indicators of coliform bacteria with a significant increase (P≤0.05) in the numbers of lactic acid bacteria in favor of the processed bacterial culture treatments compared to the two control treatments.

Keywords: Lactic Acid Bacteria, Lactobacillus, Microbial Count, chicken intestines.

Full paper in English: pdf

Camillia Halabi ^(1)*, Foaud Slman ⁽¹⁾, Ali Sultana ⁽¹⁾, Ahmad Kara Ali ⁽²⁾

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

(2) Marine Chemistry – Higher Institute for Marine Research, Tishreen University – Lattakia – Syria.

(*Corresponding Author: Camillia Halabi, Email: Camilliaha5@gmail.com)

Received: 12/09/2021                Accepted: 10/01/2022

Abstract:

The study aimed to determine the effect of adding thyme powder with two different concentrations (0.4 and 0.7%) on some chemical, microbial and sensory characteristics of laboratory-made cheese. This research was conducted in the Department of Food Sciences – Faculty of Agriculture – Tishreen University, during the months of March and April of this year. As the cheese was manufactured in the laboratory from pasteurized cow’s milk at a temperature of 72 °C for a period of 15 seconds by following the well-known traditional methods with the addition of thyme powder to the cheese curd after filtering and in proportions (0.4, 0.7)% of the weight of the curd, the samples of processed cheese were kept at a temperature of 4 °C for a period of 28 A day where microbial, chemical and sensory tests were conducted on the samples, where it was found that adding thyme powder to cheese reduced the amount of soluble and volatile nitrogen, and also decreased the total number and number of fungi and yeasts, compared to the control cheese samples, and it is clear from the results obtained that adding thyme powder improved the Some chemical, microbial and sensory properties compared with the control.

Key words: soft cheese, thyme powder, chemical quality, microbial quality, sensory quality, sensory tests.

Full paper in Arabic: pdf