Effect of Harvesting Date on Quality and Storage Ability of Coscia Pear Cultivar Fruit

The effect of different harvesting dates on the quality and storage ability was studied for fruit of Coscia pear cultivar, which planted in the area of Daher Aljabal- Sweida during two successive seasons 2007-2008. Fruit were harvested in three different dates by week time intervals and stored for seven months at (0-1 Cº and 90-95 % RH) in the storage units of apples and vine research department. The effect of harvesting dates of fruit on the physical and chemical properties was determined during period of 7 months in cold storage, by month time intervals. The second date of harvest affected by decreasing weight loss percentage, decay percentage, titratable acidity T. A, starch content and firmness, in addition to that total soluble Solids T. S. S, number of acidity PH, storage ability and shelf life were increased compared to the harvested fruit in the different dates.

Study the Effect of Adding Different Concentrations of Fennel (Foeniculum vulgare) on the Physiochemical and Quality Properties of Sponge Cake During Different Storage Periods

The current research was carried out between May and June to study the effect of adding different concentrations of fennel (Foeniculum vulgare), 0.5, 1.0 and 1.5% on the physiochemical and quality characteristics of the sponge cake stored for (0, 5, 10 and 15) days. The results of the chemical composition of the flour used in the sponge cake mix showed that the percentages of protein and fat were 10.3 and 0.8% respectively, while the ash and carbohydrate levels were 0.65 and 76.75% respectively, the moisture percentage was 11.5%. The results of the sensory evaluation showed that the cake treated with 1% of fennel powder had good colour, texture and appearance in comparison with the other treatments, while the cake treated with 1.5% of fennel showed better flavour among other treatments. The results of the physical tests showed an increase in the weight and size of the sponge cake with the increase of fennel powder, while the specific size decreased compared to the standard sponge cake. The values of peroxide and the acidity of the sponge cake stored at room temperature for 15 days were decreased with the increase of the percentage of fennel powder in comparison with the standard sponge cake. The addition of fennel to cake mix effected positively on the final product.