The important health benefits of pomegranate fruit is Attributable to its
high concentration of polyphenolic compounds. This compounds concentration
is likely to be affected by cultivar, environment and development stage of fruits.
In this study,
some physic-chemical characteristics along with minerals (K,
Ca, Mg, and Fe) were determined in fruit during maturation stages every 20
day from 30 to 150 day-old fruit of two pomegranate accessions ‘Helo
Erbin’(AE) and ‘Lafan Al-Hesn’ (AH) grown in Syria. The highest percentage
of aril and juice and lowest percentage of peel were observed in 150-day-old
fruit.
This experiment was carried out during 2009 and 2010 seasons in fields
cultivated with 10 years of Dan and Nebaly cultivars of olive trees in province
of Damascus to study the effect of foliar spray of to one of nitrogen (N), boron
(B) and zinc (Z
) on the leaf area, shoot length, number of flowers, leaves
content of mineral elements, fertilization. These elements were sprayed
individually or combined together four times during the growing season as
follows: nitrogen (5 g/l), boric acid (2g /l), zinc sulfate (2g/ l), nitrogen + boric
acid, nitrogen + zinc sulfate, Boric acid + Zinc sulfate, and nitrogen + boric acid
+ zinc sulphate) at the same rates in single spray.
Ten samples of dry, cooked Chickpea, Homos with Tahina, and Falafel were
randomly collected from different places in Damascus and urban side during
2003-2004 with an average weight of 200g for each sample. Chemical
composition, amino acids, fatty
acids, and minerals were determined to
investigate the effect of cooking and frying on the nutritional value of chickpea
products.
