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 di
fferent 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.
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.