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Register a new userThe effect of some preservation and storage methods on the microbiological content of capers flower buds (Capparis spinosa L.)
تأثير بعض طرائق الحفظ و التخزين على الحمولة الميكروبيولوجية لبراعم القبّار الزهرية (Capparis spinosa L.)
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رنيم علي محمد( باحث )
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تم تطبيق بعض طرائق الحفظ و التخزين الشائعة على البراعم الزهرية الصغيرة الحجم للقبار كالتخليل و التمليح بالإضافة لطرائق أخرى كالتجميد مع و بدون سلق و التعليب. أظهرت نتائج البحث أن التخزين بجميع الطرائق السابقة يعد جيداً لانعدام الحمولة الميكروبيولوجية منذ الشهر الرابع للتخزين, كما أظهرت النتائج أعلى نمو للبكتريا اللبنية باستخدام محلول الحفظ الملحي 5% (8.2 × 106)، يليه محلول الحفظ CFU.g-1) 8% ×106 1.2)، بينما لم يلاحظ أي نمو لهذه البكتريا باستخدام التراكيز الملحية العالية 23% و كذلك بالنسبة للطرائق المتبقية، في حين لوحظ نمو بسيط لها بعد أسبوع من الحفظ حيث بلغ تعدادها (1.4 × 102 CFU.g-1 ) و 1.1 × 102)) للعينة المحفوظة بالمحلول الملحي ذي التركيز 16% و العينة المجمدة على التتالي. بينت نتائج البحث أيضاً عدم وجود فرق معنوي بين محلولي التخزين الملحيين من حيث الحمولة الميكروبيولوجية إذ لم يلاحظ أي نمو ميكروبي في كليهما طيلة فترة التخزين (8 أشهر).
Flower buds of capers were processed by some common methods as pickling, salting, and other uncommon like freezing with and without blanching and canning. The results showed that there was no microbiological growth in all methods since the fourth month of storage. Best growth for lactobacillus bacteria was in 5% brine (8.2 × 106) and then in 8% brine (1.2 × 106)CFU.g-1 . while there wasn’t any growth of this bacteria by using other methods like using high concentration of salt 23%. On other hand, the results showed that this bacteria existed in small account (1.4 × 102) and (1.1 × 102) CFU.g-1 after a week in brine 16% and the freezed sample respectively. There was no statistical difference between the two storage solutions as there wasn̓ t any microbiological growth in both of them through 8 months.
Artificial intelligence review:
Research summary
تتناول هذه الدراسة تأثير بعض طرائق الحفظ والتخزين على الحمولة الميكروبيولوجية لبراعم القبار الزهرية (Capparis Spinosa L.). تم تطبيق عدة طرق شائعة مثل التخليل والتمليح، وأخرى غير شائعة مثل التجميد مع وبدون سلق والتعليب. أظهرت النتائج أن جميع طرق التخزين كانت فعالة في القضاء على الحمولة الميكروبيولوجية منذ الشهر الرابع للتخزين. كما أظهرت النتائج أن أفضل نمو للبكتريا اللبنية كان في المحلول الملحي بتركيز 5%، بينما لم يُلاحظ أي نمو للبكتريا في التراكيز الملحية العالية (23%). وأظهرت الدراسة أيضًا أن هناك فرق معنوي بين محلولي التخزين الملحيين من حيث الحمولة الميكروبيولوجية، حيث لم يُلاحظ أي نمو ميكروبي في كليهما طوال فترة التخزين (8 أشهر).
Critical review
تعتبر هذه الدراسة مهمة لأنها تقدم معلومات قيمة حول طرق حفظ وتخزين براعم القبار الزهرية وتأثيرها على الحمولة الميكروبيولوجية. ومع ذلك، يمكن تحسين الدراسة من خلال توسيع نطاق البحث ليشمل تأثير هذه الطرق على القيم الغذائية والنكهة للبراعم. كما يمكن أن تكون هناك حاجة لمزيد من الدراسات حول تأثير إضافة مضافات طبيعية لتحسين جودة المنتج النهائي. بالإضافة إلى ذلك، قد يكون من المفيد دراسة تأثير هذه الطرق على أنواع أخرى من النباتات المشابهة.
References used
ALVARRUIZ, A.; RODRIGO, M., MIQUEL, J.; GINER, V.; FERIA, A. and VIL, R. 1990, Influence of brining and packing conditions on product quality of capers. J Food Sci, 55, 196–227
BARBERA, G. and DI LORENZO, R. 1984, The caper culture in Italy. Acta Hortic, 144, 167–171
BOMRUNGNOK,W.;WONGWICHAM,A.;VONGSAWADI,P. 2007, Effect of Salt Concentration on the Properties of Fermented Green Mustard.The 2ed International Conference of fermentation Technology for Value Added Agriculture Products,Khon Kean,Thailand
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Research was carried out in (24) locations where two subspecies Capparis spinosa
were recorded in Syria . The subspecie C. spinosa subsp. rupestris was found in seven
locations, mostly in the southern region of the environment, while he found the S
yrian C.
spinosa subsp. spinosa in seventeen of the study sites in Syria. Chemical analysis showed
that, the soils of all location were not salty and pH ranged between (6.9-8.4), Soils texture
was clayey and clay loam in most locations. According dependant on equation of
Emberger, it was found that distribution of subspecies Capparis spinosa were located in a
wide range from bioclimatic very dry to semi- humid zone, through with dry, semi-dry,
and Hyper humid zones.
This research was carried out to test the effect of three basic
preservation methods cooling, canning and freezing on the
nutritional value of mushroom Agaricus bisporus. Mushroom were
picked from a private sector then stored for 20 weeks. Chemica
l
analyses of mushroom were conducted at three phases: at time zero
which means immediately after preservation, after ten weeks and
after 20 weeks. Sodium benzoate 5% and potassium serrate and 5%
were tested as preservatives.
This present study was conducted to develop a detailed in vitro propagation
system for the medicinal shrub Capparis spinosa L.
Single nodes with one bud and a small part of stem of 1-1.5 cm long were
used as initial explants which were collected f
rom a shrubs grown under field
conditions at Damascus suburb., (Doumar). Explants were surface-disinfected
by 70% Ethanol for 1 min., followed by immersion in Sodium Hypochlorite or
HgCl2 for different periods and concentrations with 1 drop of Tween 20 for 100
ml disinfectant solution, where after, they were placed onto MS basal medium
containing a combination of growth regulators at different concentrations (BA
at 4.44 or 8.88 μM) each with IBA 0.49 μM. Cultures were incubated in the
growth room at 23±1 c and light intensity of 3000 lux at the cultures level.
Multiplication rate of 25.17-fold from one explant was achieved every 4 weeks
on the optimal MS medium (MS+8.88μM BA+0.49μM IBA).
The described method has potential to produce large numbers of plantlets
within a short period of time to expand its cultivation for medicinal uses.
Samples of Capparis spinosa plant were collected from 6 sites in Aleppo and Lattakia
provinces. The genetic variations were studied using the AFLP technique in order to determine the
genotypes of the studied types using 3 primers, which showed ampl
ification. Statistical analyses
were conducted using the dissimilarity coefficient and genetic diversity coefficient. The A.C.P. and
the statistical -F were calculated, and the similarity dendrogram was constructed. The results
showed the following:
The presence of a certain number of specific alleles (descriminates) for each province.
The presence of genetic and reproductive isolation deterrent to gene flow between the two
provinces.
The heterozygoty average was a little higher in Lattakia (0.486) than in Aleppo (0.481). The
mean of genetic diversity coefficient of primers and individuals was a little higher in Aleppo
(0.677) than in Lattakia (0.653). The population mean was very close: (0.759) in Aleppo and
(0.760) in Lattakia. This may be explained on the basis of silent and specific alleles due to deletion
mutations, different selective effects as well as the reproduction system in the two cities.
The greatest genetic distance in Aleppo was (0.381) noted between (Al Dahea and Al Shekh
saaed), and in Lattakia (0.38) noted between (Al Amroniah and Jabla). However, the greatest
genetic similarity in Aleppo was (0.637) noted between (Al Shekh Saaed and Turkman Bareh), and
in Lattakia (0.675) noted between (Wata Deirzenon and Jabla). The variation between these values
was graduated.
The study of statistical –F showed the effect of the similarity factor in some populations.
This was more significant in Aleppo than in Lattakia, which indicates that the reproduction system
is more closed in Aleppo, and this refers as well to inbreeding or self pollination which showed
high genetic variations in these populations when compared with Lattakia.
The results of this study helped in determining primers that can be used as molecular
markers in a breeding program for Capparis spinosa as a medicinal plant. This technique showed
high efficiency in studying the similarity relationships between these two cities.
The egg has important role in the food , different food industries, and scientific researches , this is because of its high nutrition value and its special properties that give color and improve texture of food .
The microbial content and its change
s were studied during storage of washed and unwashed egg and that with cooling and
without cooling in different Temperature , also morphology description was studied for all existed microorganisms .
This study indicated that microbial growth increases and egg quality decreases in storage egg in natural Temperature and We must not wash egg with cooling and without cooling before storage for long time to prevent the microorganisms from enter through shell of the egg during washing specially without controlled Temperature of washing water ., but it may wash the egg to remove of existing microorganisms on shell .
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