The effect of some manufacturing factors on ripening of White Cheese (AKawei) stored in brine solution

The aim of this study was to determine the effect of different manufacturing factors on ripening rates and important properities of Syrian White cheese(AKawei) . Cheese was made from pasteurized milk ( 72 °C for 15 Sec , using traditional way ) were stored in 12 , 16 % Brine for 60 days at room and fridge temperatures. Some physicochemical and biochemical analyses were carried out during storage time. . The effect of different brine concentrations, temperatures and ripening time on total solids, protein, ash, salt, fat, pH,total and solves nitrogen and ripening rates were found to be statically significant at (P<0.05).The result indicated that ripening rates for cheese stored in 12 , 16 % Brine at room temperature were 21.42 % and 17.77 % respectively . While the ripening rates for cheese stored in 12 , 16 % Brine at fridge temperature were 12 % and 9.34 % respectively at the end of ripening time .

Changes in oxidative parameters and antioxidant systems during tomato fruit growth

This study was investigated at the laboratories of Horticultural department, Faculty of Agriculture, Damascus University to measure the changes in oxidative and antioxidative parameters during tomato fruit growth. Hydrogen peroxide (H2O2) and lipid peroxidation (MDA) contents were analysed as indicators of oxidative processes. Results showed that H2O2 content decreased during fruit growth phase and slightly increased during ripening, meanwhile MDA content was found to increase only at the end of fruit ripening. The activities of antioxidant enzymes (SOD, APX, CAT) were modified during fruit growth. Activities of SOD, APX increased during fruit growth phase, meanwhile CAT activity increased during fruit maturation. The level of ascorbate increased during fruit growth. These changes in antioxidant metabolites and enzymes establish that the antioxidant system plays an important role in the both phases of tomato fruit growth.

Evaluation of F1 Tomato Hybrids Incorporating the Non Ripening Nor Gene for Green House Production

This study aimed to evaluate the F1 non ripening tomato hybrids for yield components and some other biological and morphological traits in the green house. This investigation included the comparesion of six tomato hybrids during tow years (1999, 2000). Under the green-house conditions. It has been found significant differences among the investigated hybrids regarding to yield, plant hight, leaves number, flowers number, and the periods from germination to flowering, germination to ripening, and flowering to ripening, but, there was no any significant variation in fruits number and fruit setting rate.