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Register a new userThe effect of complementary treatments and storage conditions in the onion storage capacity ( cultivars Slemouni red and Shamoti)
تأثير المعاملات المتممة وظروف التخزين في القدرة التخزينية لصنفي البصل السلموني الأحمر والشموطي
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Damascus University رسالة ماجستير
Publication date
2013
fields
Agricultural Engineering
and research's language is
العربية
Created by
Shamra Editor
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هدف هذا البحث إلى مقارنة القدرة التخزينية لصنفين من البصل ( الكروي والمتطاول ) تحت تأثير كل من التخزين المبرد ( درجة حرارة +-1مْ, ورطوبة نسبية 75-85%) وغير المبرد وطرائق التعبئة والمعاملة بمركب MCP -1 نفذت التجربة في كلية الزراعة - جامعة دمشق .
The objective of this research was to study the refrigerated condition (temperature +-1°C, and relative humidity of 75-85%) and non-refrigerated methods of packaging and treatment with MCP-1 on the storage capacity of two onion cultivars (round and elongated). The experiment was carried out in the College of Agriculture - University of Damascus .
References used
الورع حسان بشير ( 1977) إنتاج محاصيل الخضر مديرية الكتب والمطبوعات
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The experience was carried out at Abi-Jarash farm, Faculty of Agriculture,
Damascus University during the 2012 - 2013 growing season. During plant
growth, three fertilization treatments were applied (mineral, T1 organic, T2
and a combined of miner
al and organic fertilizers, T3). At harvesting, roots
were packed in three different ways (box, perforated polyethylene bags and
non-perforated polyethylene bags) and stored in 4-5˚C and RH 90% for 94
days.
The study was conducted at the Horticulture Department, Faculty of
Agriculture, University of Damascus, during the season of 2002 and 2003, in
order to study the effect of dipping apple fruits for the tow apple sorts for 5
minutes with some chemic
al substances, α-Tocopherol (0.25%) and
Prohexadion-Calcium (1%).
The fruits were stored at AlMaze cold storage unit under the normal
storage condition (0-1ºC, 93% R.H.), to find out some effects of these
treatments on some physical, chemical, and physiological changes of treated
and untreated apple fruits, especially: fruit weight, firmness, starch, and
soluble solids content.
Analysis of variance indicated a significant difference in storage ability of
both fruit apple samples in case of dipped fruits in Procalcium solution 1%
compared with control fruits. The tocopherol treated fruits were sometimes
significant.
The results showed a reduction in fruit weight in case of treated sample
during cold storage time. Fruit firmness was significantly better in both
treatments of procalcium 1% and tocopherol 0.25%compared with control,
and reducing physiological disorders during cold storage period.
The aim of present research was to study chemical, microbial and sensory
changes of commercial eggs during refrigerated storage and after treatment
with two different chlorinated water concentrations (100 ppm and 200 ppm)
and two different tempera
tures (20ºC and 40ºC) for 1 minute. Microbial
analysis showed that all eggs samples were free of Pseudomonas, Salmonella,
E.coli bacteria, molds and yeasts. The best treatment was (100 ppm at 20 °C),
followed by treatment with 100 ppm at 40 ° C and the third one was control
sample.
نفذ البحث خلال الفترة 2013-2016 م في كلية الزراعة بجامعة دمشق , بهدف دراسة تأثير المعاملة ببعض المواد الكيميائية والطبيعية ( 1- ميثيل سكلو بروبان , ونتروبروسيد الصوديوم , الشيتوزان , وأمينوفينل علايسين , والميثيل جاسمونات , وفيتامين E ) في القدرة الت
خزينية لثمار البندورة ( الهجين Tala ) وصفاتها البيوكيميائية ( نسبة المواد الصلبة الذائبة TSS ونسبة الحموضة القاتلة للمعايرة TA ) والفيزيائية ( الصلابة ونسبة الفقد بالوزن والفقد المطلق ومؤشرات اللون ) ومعايير الأكسدة ومضادات الأكسدة .
The aim of this investigation is studying effect of heat treatment and polyethylene packaging method in storability and quality of lemon fruits' Monachello and Enterdonato'. The experience was carried out in cold store of agriculture college in /Dama
scus university/, lemon fruits were stored at 10°c and 85% humidity for 180 days. laboratory experiences was carried out in laboratory of department of horticultural science in the same college during 2010-2011&2011-2012. Part of fruits were packaged in polyethylene bags with 30 microns, the other part of fruits dipped with hot water (62°c for 3 seconds)+ fungicide then were packed in polyethylene packs in addition to the control which untreated and unpacked.
The obtained results indicated the significant effect of dipping and packaging in perforated and unperforated bags treatments in maintain fruits quality of 'Monachello and Enterdonato' until the end of storage. maintaining of (32.89 and 39.06%( juice rate of Monachello respectively, and(11.05 and10.01%) of Enterdonato respectively. (35.27 and 36.57 mg/100ml (vitamin C of Monachello and (18 and11.07mg/100 ml( of Enterdonato, respectively.
On the other hand, the present investigation showed the positive effect of packaging treatment with 30 microns packs by reducing the weight loss for two sorts which was (51.94 and 68.83%) in dipping and packaging in perforated bags treatment respectively, and the important role to stop fruit decadence, and conserve their marketing specification until end of storage.
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