This research was conducted in Bsiereen village of Hama province.
The objective of this research was to identify the optimal plant
density for the two varieties of garlic, namely Kiswany and Kurdy.
A split plot design was used in this experiment.
Kiswany and
Kurdy were considered as the main factor while the treatments of
the experiment were considered as a split factor [( 5 treatments for
plant density: plating on lines: with four treatments (10 × 20, 15 ×
20, 10 × 25, and 15 × 25), planting on both lines sides with a
distance of (10× 45 cm)]. The total replicates for each treatment
was three with an average of 10 plants for each replicate. The Gen
Stat 32 was used for the analysis of data and the LSD was
calculated at p≤ 0.05. The result of analysis shows the followings: -
Kiswany plants superseded Kurdy plants almost for all growth
indicators and this was reflected positively in its productivity. -
Treatment number 5 (planting on both sides of the line: 10 × 45 cm)
has proven to show the best results for almost all the studied
characteristics and indicators. -The interaction of a variety with
treatment 5 affected positively most of the characteristics of the
total green parts of the plants for both varieties of the treatment.
This was reflected as an increases in their productivity. - An
increases in a plant density for treatment one for Kiswany (planting
on lines: 10 × 20 cm) has increased the productivity but this was
not the case for Kurdy variety.
This study was conducted to prolong the period of validity of diluted
yoghurt by adding 0.5g, 0.75g and 1g of garlic per 1liter milk during the
storage period of 50 days at 4 ± 1C °and 10 ± 1C°. Some of microbial, chemical
and sensory parameters o
f yoghurt were identified on weekly bases from 1 till
49 days of the storage period. Results indicated that the vital force as a
microbial parameter was lasted for 7 days in the control samples while it was
lasted with for 35, 42, and 49 days for the samples containing 0.5, 0.75 and 1g
of garlic, respectively when samples stored at 4±1C°. There were no significant
differences in the vital force between control and treated samples when they
stored at 10±1C°. Sensory properties of diluted yoghurt were more favorable in
samples containing 0.5g of garlic (absence of taste and smell of garlic) in
comparison with control samples or with samples containing higher
proportions of garlic. Results also indicated that adding garlic did not affect
either the pH of diluted yoghurt or the values of its sensory properties during
storage periods and increased the safety of consumption up to 49 days of
storage while this safety did not extend behind 7 days in control samples. It was
concludes that adding garlic by 0.5 g/ liter of diluted yoghurt can increase its
shelf life for 49 days.
Symptoms of soft rot showed in some fields cultivated with garlic crop in the
Kissweh region (Damascus countryside). Studying this disease, found that the
incidence rates ranging between 2.91% to 5.59%. 55 bacterial isolates were
isolated from inf
ected samples collected during the seasons 2005 and 2006. The
results of five biochemical tests showed that 22 isolates were pectinolitic and
they were pathogenic to garlic plant and gave symptoms similar to those
observed in the field, theses isolates were classified as belonging to the genus
Pectobacterium. To determine the species of the bacteria, they have been
characterized towards nine biochemical tests, which allowed the classification
of 7 isolates as Pectobacterium carotovorum subsp. carotovorum, 6 isolates
belonged to Pectobacterium atrosepticum, one isolate to Dickeya chrysanthemi
(Pectobacterium chrysanthemi), 6 isolates have not been classified and 2 isolate
did not characterized . These results have shown for the first time the isolation
and identification of the Pectobacterium bacteria causing soft rot on garlic crop
in Syria.
Aiming to develop the growth, to decrease antibiotic and increase
immunity of poultry, propolis and garlic powder was used in
feeding of broiler chicken by adding it in the form of dry powder .
The research was carried out on Hubberd hybrid which they are
locally existed. Birds were divided into four groups (control and
three experiment groups).
This research was conducted at AlTieba Research Station, General Commission
for Scientific Agricultural Research (GCSAR) in 2012 and 2013 seasons, to study
the effect of different doses of gamma rays on growth and productivity of local
garlic Alli
um sativum L. cultivar “Yabroudi” in Syria. Cloves were exposed to four
different doses of gamma rays of 60Co source 1, 2.5 ,5 ,10 ) Gray). Randomized
Complete Block Design (RCBD) was used .The results showed the surviving plants
after 60 days of planting declined with the increase of dose levels. The percentage
of dead plants at the doses (2.5, 5 Gray) was 50 and 54 %, respectively. Also, it
was possible to obtain a larger number of viable mutations. Therefore, they could
be considered as close as to LD50. The dose (10 Gray) had a negative effect on the
length of the cloves’ germination period, leading to the death of all the plants after
60 days of planting, this could be considered lethal dose (LD100). The response of
the local garlic cultivar Yabroudi to the low-dose (1 Gray) of gamma ray was higher
comparing with other doses. This is due to the positive effect of this dose (Stimulus)
on the vegetative growth that was reflected on the productivity indicators. The
productivity reached (4.50 kg/m2), which was significantly superior to the control
(2.91 kg/ m2) and the two doses (2.5, 5 Gray), respectively (2.26, 1.60 kg/ m2).
