Naji Qaesm M. Shaddad ⁽¹⁾ , and Mohammed M. Dows*⁽²⁾

(1) Department of Animal production Faculty of Agriculture Aden University, Yemen.
(2) Pastures Department at the Central Highlands Regional Agricultural Research Station, Yemen.

(*Corresponding author:Eng.Mohammed M. Dows,Email:mohamed.daws2017@gmail.com).

Received: 13/04/2021               Accepted:27 /09/2021

Abstract:

The present study was carried out at the farm of Dairy Yemen in Thamar Governorate belonged to the Yemeni Economical Corporation on a total number of 351 records for 96 Fries in dairy cattle for their production period of 2005 to 2009. Data were analyzed using the computer program SAS (2004). Means of total milk yield, daily milk yield, and calving interval were 5444 kg., 15.62k,g, and 398daysy respectively. The calving Year had highly significant effects on total milk yield, daily milk, yield, and calving interval. Parity number had highly significant effects (p<0.01) on total milk yield, daily milk yield, and calving in the calvingalving Season had significant effects (p<0.05) on total milk yield, not significant daily milk yield, and calving interval.
Key Words: Cows, produce, standards, Milk, Yemen

Full paper in Arabic: pdf

Yasser Saeed Bahurmuz ⁽¹⁾* , and Mahrous Abdullah Bahwerth ⁽²⁾

(1) Department of Science, College of Education, Mukalla, University of Hadramout, Mukalla, Yemen.
(2) Department of Life Sciences, College of Science University of Hadramout, Yemen.
(*Corresponding author: Dr. Yasser Bahurmuz, E-Mail: bahrmez@gmail.com).

Received: 26/02/2022              Accepted:13/04/2022

Abstract:

This study was conducted on three cultivars of date palms (Jazzaz, Socotrai, and Barhi) planted on Hadhramaut coast, Yemen in the agricultural season 2020 AD, with the aim of comparing some morphological characteristics of leaves and fruits among themselves, by studying some morphological characteristics of leaves and fruits, and the results were analyzed using complete sectors design. Randomization The obtained results showed that the cultivar factor had an effect on all the studied characteristics of the morphological characteristics of leaves, and the length and volume of the fruit in relation to the morphological characteristics of the fruits. In terms of leaves, Jazzaz cultivar was significantly superior in spines length and pinnaes length, It was 10.47 cm, 57.40 cm, and Socotrai cultivar was significantly superior in the number of leaves, It was 87.5 leaf, while the Barhi cultivar was significantly superior in leaf length and number of spines and Pinnae width and number of Pinnaes. It was 4.82 m, 29.08 spines, 3.43 cm, 209.2 Pinnaes, As for the fruits, the Jazaz cultivar was significantly superior in fruit length and volume, It was39.03 mm, 13.90 cm3.
Key words: date palm, Phoenxi dactylifera L. Morphological characteristics, leaves, fruits, Hadramout, Yemen.

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Abboud Al-Jasim ⁽¹⁾*

(1) Horticulture Department, Faculty of Agricultural Engineering, Al Furat University, Syria.
(*Corresponding author: Dr. Abboud Al-Jasim, E-Mail: abboudaljasim@gmail.com).

Received: 11/03/2021                      Accepted:27/09/2021

Abstract:

The research was carried out during the two agricultural seasons 2020-2021 in Al-Hasakah Governorate, the village of Qana, which is located 25 km south of Hasakah, according to the design of complete random sectors with three replications, with the aim of studying the effect of the cultivation method on the formal and productive characteristics of the onion crop. Three varieties were used in the research. F1 hybrid of onions (Hercules, Montana, Early White). The study showed the superiority of the onion variety Hercules in most of the morphological characteristics, and the largest plant length was recorded after 60 days of germination, reaching 24.43 cm, the largest stem thickness was 0.66 cm, and the largest diameter of the dry head reached 5.7 cm. The Early White variety exceeded the plant height of the final harvest, recording 68.67 cm, and the dry head length and diameter (8.41 – 5.7) cm. The Hercules variety showed a significant superiority in most of the early and qualitative traits, as it recorded the lowest number of days for final maturity, which reached 184 days compared to the rest of the varieties, and the largest number of leaves on the plant reached (4) leaves, and the scaly leaves coated for the dry head reached (3.7) leaves, It also scored the lowest percentage of double bulbs, which was (0.333)%.Montana cultivar recorded the highest percentage of dry matter compared with the rest of the studied varieties, reaching (20.31)%.The two cultivars Earley White and Hercules were significantly superior in most of the productive traits, as they outperformed the dry head weight and achieved (131.1 – 130.1) g, respectively, and the productivity of one line of heads reached (39.34 – 39.02) kg respectively, and in the yield of the experimental piece, where It recorded (157.3 – 152.3) kg, respectively, and the highest productivity per unit area was (6556 – 6346) kg / min, respectively.
Key words: Hercules, Montana, Early White, quality, primacy

Full paper in Arabic: pdf

Ali Ahmad Yousef ⁽¹⁾ , Ghiath Alloush *⁽²⁾, and Ahmad Jaloul ⁽¹⁾

(1) Horticulture Department, Faculty of Agriculture, Tishreen University, Lattakia, Syria
(2) Soil and Water Science Department, Faculty of Agriculture, Tishreen University, Lattakia, Syria.
(*Corresponding author: Ghiath. Alloush, E-Mail: galloush@scs-net.org ).

Received: 24/03/2021             Accepted:10/06/2021

Abstract:

This study investigates the role of calcium and ammonium ions in the tolerance of tomato (variety Shanon) to salinity induced by NaCl salt in a Hydroponics experiment. The study included four treatments, all with a salt concentration of NaCl (75 mM). Two treatments grown with nitrate and two treatments were grown with ammonium nitrate (50:50), with or without a supplemental concentration of calcium of 25 mM. Growth and nutrient uptakes (N, P, K, Ca, Mg, Na, and Cl) were followed over 6 harvests between 0 and 32 days, both in shoots and roots. The experiment then continued up to fruiting. Fruits were counted, sized, and analyzed for vitamin C, acidity, and soluble solid substances. The positive effect of calcium supplement increased vegetative growth in the case of nitrate feeding only. In the case of a mixed feeding with NO3/NH4, it, despite the improvement in growth, was less significant. The supplemental calcium improved nitrogen, phosphorous, calcium and potassium uptake in the treatment of both forms of nitrogen supply while reducing magnesium and chlorine uptake. NH4NO3 increased the uptake of all nutrients compared to nitrates alone in the absence of additional calcium. Calcium increased the number of fruits, weight, diameter, and size in the case of nitrate feeding alone. In the case of the NH4NO3 nutrition, the increase was not significant in weight and the number of fruits. The supplemental calcium, except for the number of fruits per bunch, had no significant effect on any of these parameters in the treatment of NH4NO3. The supplemental calcium in the case of nitrate feeding only led to a significant increase in vitamin C and in the percentage of acidity. There were no significant effects of NH4NO3 feeding in any of the specific fruit characteristics compared to nitrate nutrition alone.
Keywords: Tomato, hydroponic culture, NaCl, Salinity, N form (NO3/NH4)

Full paper in Arabic: pdf

Alaa Al Shaal* ⁽¹⁾, Ramzi Murshed ⁽¹⁾ , and Shahinaz Abbas⁽²⁾

(1) Horticulture Department, Damascus University, Damascus, Syria.
(2) Biotechnology Department, General Commission for Scientific Agricultural Research, Damascus, Syria.
(*Corresponding author: Eng. Alaa Al Shaal. E-Mail: ashaal@gmx.net)

Received:12/08/2021           Accepted:29/09/2021

Abstract:

Eight hybrids of tomatoes, were studied during the two agricultural seasons of 2019-2020. Aiming to characterize some of the important hybrids cultivated in Syria depending on morphological and productivity traits. Studied hybrids were planted at Al-Taibeh research station, and the most important morphological and productivity traits were studied. Results showed variation among studied hybrids, FDR outperformed in main stem length, both number of flowers and fruits per cluster, yield per plant and total yield, while Bravia outperformed in fruit weight. The cluster analysis based on morphological and productivity characteristics showed that the studied hybrids were divided into two different groups, the first group included FDR only, and the second group included the rest of studied hybrids, which were divided into two sup groups. Correlation coefficient showed that there are significant correlations between the studied traits.
Key words: Tomato, morphological and productivity characterization, Correlation coefficient, hybrids, cluster analysis.

Full paper in Arabic: pdf

May AL-kateb⁽¹⁾*, Ramadan Attra⁽¹⁾, and Ahmad Mofeed Sobh⁽²⁾

(1) Food Engineering Department,Petrochemical Engineering College, AL-Baath University, Syrian-Homs.
(2) Faculty of Health Sciences, AL-Baath University, Syrian-Homs.
(*Corresponding author: May al-kateb, Email: mrksham@gmail.com)

Received: 20/05/2021            Accepted: 3/10/2021

Abstract:

This research aims to study the effect of the germination process on the rheological properties of Syrian durum wheat, Sham 3, as measured by the alveograph and mixlab systems. The comparison was made with non-germinated whole wheat to ensure that the changes were the result of germination, and the results were then statistically treated at a confidence level of% 95 using Minitab version 14.0. It was evident through the statistical results that the optimum germination conditions for Syrian durum wheat Sham 3 is a temperature of 20 °C for a period of 4 days, as with these conditions the folic acid content reached 1.75 mg / kg, which is approximately 13 times the folic acid content of meal wheat without sprouting ( 0.135 mg /kg). Through the statistical study, we found that the percentage of germination% correlates with the time of germination with a strong direct relationship, where the correlation coefficient was r = 0.930 (P <0.05) and a simple regression model was obtained, and a significant correlation between the duration of germination and the length of the seedling was observed. There is a strong direct correlation between them, r = 0933 (P<0.05 ), and a simple regression model was obtained. By studying the rheological properties of flour and meal using alveograph and mixolab, it was noticed that germination led to a decrease in the strength of meal wheat. Where all the alveograph indicators (P, L, G, W) and mixolabs (C1, C2, C3, C4, C5, DDT) of germinated wheat significantly decreased compared to the control sample.
Key Words: Wheat- Rheology – Mixolab- Alvegraph- Germination

Full paper in Arabic: pdf

Mohanad M.Al-Talib⁽¹⁾* and Moafak M.Ahmad ⁽¹⁾

(1) Department of Food Sciences, Faculty of Agriculture and Forestry, University of Mosul, Iraq.
(*Corresponding author: Dr. Mohanad M. Altalib, Email: dr.mohanadaltalib@gmail.com)

Received: 31/03/2022                Accepted: 28/07/2022

Abstract:

This study was conducted in the poisoning laboratories affiliated to the College of Agriculture and Forestry / University of Mosul for the year 2021 AD, where the study focused on knowing the effect of two types of extracts, first: the extract of red cabbage, the second: fenugreek seed extract, on the growth of each of the fungi Aspergillus flavus, A. ochraceus and Fusarium graminearum in a solid medium using concentrations of 25, 50 and 100 μl/treatment and in a liquid medium using concentrations of 125, 250 and 500 μl/treatment and compared with the standard treatment free of the extract, the treatments were incubated for 5, 7 and 10 days at a temperature of 28° C. The results showed that the addition of red cabbage and fenugreek extracts in all the concentrations used caused a significant decrease (P≤ 0.05) in each of A. flavus, A. ochraceus and F. graminearum, the inhibition rates ranged from 9.88-21.18% and 36.83-69.50% for A. flavus using red cabbage extract in solid and liquid media, respectively, and 7.79 – 17.99% and 27.88-65.03% by using fenugreek extract in solid and liquid media, respectively, while for A. ochraceus, the inhibition percentages by using red cabbage extract in solid and liquid media ranged 11.15-24.05% and 41.78-74.69% and by using fenugreek extract 9.02-19.11 and 36.97-68.13% for both mediums, respectively. The percentages of inhibition of F. graminearum using red cabbage extract ranged from 12.28-24.14% to 44.52-81.26% in solid and liquid media, and 10.84-20.94% and 31.01-71.30% were inhibited by using fenugreek extract. For both mediums, respectively, the lowest inhibitory concentration (MIC) of A. flavus occurred when red cabbage extract was added at 400 μl, which was higher than the minimum inhibitory concentration of A. ochraceus and F. graminearum, which was lower than the concentration used of fenugreek extract.
Key words: Red cabbage extract, Fenugreek extract, A. flavus, A. ochraceus, F. graminearum, MIC.

Full paper in Arabic: pdf

Fatima Jouda*⁽¹⁾, Muhammad Masri ⁽²⁾, and Abdel Hakim Azizia⁽³⁾

(1) Department of Food Science, Faculty of Agriculture, Al-Baath University, Homs, Syria.
(2) Department of Food Sciences, Faculty of Agriculture, Damascus University. Damascus, Syria.
(*Corresponding author: Fatima Jouda. E-Mail: fhoms973@gmail.com)

Received: 29/08/2021                  Accepted: 10/10/2021

Abstract:

This research was carried out in the Department of Food Sciences at the College of Agriculture at Al-Baath University, and this study aimed to clarify the effect of adding red beet powder in different proportions on the microbial growth of processed and cold-stored sausage meat at a temperature of (4) °C for a period of 21 days, in addition to studying its effect on Sensory characteristics of cooked sausage, where several mixtures of sausage made from fresh veal were prepared by adding different percentages of red beet powder (2_1_0.5)% and mixtures prepared by adding sodium nitrite only and others by adding beet powder and sodium nitrite together for the purpose of comparison and study of microbial content and sensory properties of the product during the period of cold storage. The use of a mixture of red beet powder (2-1)% and sodium nitrite at 0.005%, preserved the sensory qualities required for cooked sausage, and reduced the general numbers of bacteria, yeasts and fungi, in addition to reducing the numbers of coliform bacteria, while no growth of Staphylococcus.aureus and Pseudomonas.aeruginosa and E.col in these mixtures compared to the control during the period of cold storage, so it is possible to benefit from this mixture in prolonging the shelf life of processed meat and maintaining its organoleptic quality characteristics during the storage period.
Keywords: fresh sausage, red beet, sodium nitrite, Cooked Sausage , processed meat.

Full paper in Arabic: pdf

Raghad Salloum* ⁽¹⁾, Malek Imran⁽²⁾, and Ali Sultana⁽¹⁾

(1) Department of Food Science, Faculty of Agriculture, Tishreen University, Lattakia, Syria.
(2) Department of Plant Protection, Faculty of Agriculture, Tishreen University, Lattakia, Syria.
(*Corresponding author: Raghad Salloum. E-Mail :salloumraghad90@gmail.com)

Received: 14/06/2021                Accepted: 10/10/2021

Abstract:

This research was conducted in the laboratories of the Faculty of Agriculture, Department of Food Sciences at Tishreen University, in order to study the effect of heat treatment and storage on the quality and properties of citrus honey. The average values of the results of chemical and physical tests conducted on fresh citrus honey were as follows: HMF 1.90 mg/Kg, diastase number 10.6 , vitamin C 2.7 mg/Kg, reducing sugar 69.5 %, sucrose 1.8 %, moisture 17.6 %, ash 0.223 %, pH 3.38, total acidity 25.2 mg/Kg. The honey samples were heated at (45-60-70)°C for (15-30) minutes. The samples were left at room temperature (20-25)°C and stored for four months, where physicochemical tests were carried out every month for 4 months. The changes in hydroxymethylfurfural and the number of diastases were observed, as the value of the diastase enzyme decreased during the storage period from 10.5 to 9.11. The heat treatments applied to honey did not affect the number of diastases except for the effect of the storage period. The content of hydroxymethylfurfural in honey increased during the storage period from 2.19 to 5.98.
Keywords: Honey citrus, hydroxyl methyl furfural, Diastase number.

Full paper in Arabic: pdf

Jwan Khaled Mohi Khaled* ⁽¹⁾ ,Mufaq Mahmoud Ahmed ⁽¹⁾,and Ghanim Mahmood Hasan⁽¹⁾

(1) Faculty of Agriculture and Forestry, University of Mosul, Iraq.
(*Corresponding author: Dr. Jwan Khaled, E-mail: Jwan.khaled84@gmail.com).

Received: 14/03/2022                   Accepted: 1/08/2022

Abstract:

The was used as the killing rate reached 100% for the three bacteria compared to the flow rates of 2 and 3 L/min. in which the killing rate was less. On the other hand, UV dose of 69 mJ s-1 ml-1 was the best as the killing rate was 100% for all types of bacteria. The purposes of this study were to investigate the effect of ultraviolet (UV) radiation at doses of 23, 46, and 69 mJ s-1 ml-1 and flow rates of 1, 2, and 3 L/min on microorganisms and on some mycotoxins in pasteurized bovine milk (3% fat) and skimmed milk and in raw milk. Aflatoxin B1 (AFB1) and ochratoxin A (OTA) were added at known amounts to 3% fat milk and skimmed milk and passed through the UV unit at a dose of 69 mJ s-1 ml-1 and the residual toxins were determined using the ELISA technique. Results showed that the UV radiation decreased AFB1 and OTA by 66.5 and 71.5, respectively, in 3% fat milk at a flow rate of 1 L/min, and OTA by 83% in skimmed milk. In raw milk, however, aflatoxin M1 (AFM1) and OTA were detected as contaminants, and the UV radiation resulted in 82 and 77.7% reduction, respectively, under the same conditions. This appeared to be a good result as the UV radiation decreased these mycotoxins to acceptable levels. In the effect of UV radiation on microorganisms in raw milk study, three bacteria were detected in raw unpasteurized milk and those were S. aureus, L. monocytogenes, and E. coli and their counts were 0.5×105, 1.0×105, and 2.0×105 CFU/ml, respectively. After milk samples were passed through the UV unit at 23 mJ s-1 ml-1 at the three flow rates the Listeria bacteria did affect and the killing rate was 0%, while the killing rate of coli bacteria was near 50% at flow rate 2 L/ min. When UV radiation dose of 46 mJ s-1 ml-1 was used, it was more powerful especially when the flow rate of 1 L/min.
Key words: ultraviolet rays, milk, E. coli, S. aureus, L. monocytogenes, S. typhi, aflatoxin, and ochratoxin.

Full paper in Arabic: pdf