The Influence Of Priming Two Cucumber Cultivar Seeds

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J. Duhok Univ. Vol.13, No.1, (Agri. And Vet. Sciences) Pp 131-138, 2010 انسكيقات وبذ 138 ىزايخ نَيتاوكَيبو ىوةهزةبو َىيتاكضةك نَيتةخولاض ىيايزةد تَيايكو كيوويه 0202 (Cucumis sativus L). لااض ه كوهد ايوكناش/ َىندناج اصيلوك / ىزاكناتطيب اكشب ه نانيئوبج ىزايخ زةض ه ) ترل/ نو 0,0,2,2( ىيايزةد نَييايط و ) ترل/ يغ 0,0,2,2( يكيوويه َىشست َىزةوطةئ ةويووب ىياويزةد نَيياويط و ىكيووويه َىوشست ووك سكزايد اوانجةئ َىشست انسكيتزاك ةتاه ةنيلوك ةتخوث ةظ ڨ ةئ ذ ادوج نَييتايرت َىض انسكَيتزاك . اد ينوميان َىيناخ فاند هوزاك َىزوج ىوش َىوةهزةبو ىكَيف ازاوذ و ىكةووز ايهارَيزدو ) يميفوزومك( ايتادن ةضو اطلةب َىزةبووز هڨاض شَيث اكةنسكةدَيش ايتادون ةوضو يوكَيف اوي كوشه ايةوشَيكو , كةوز/ يىهزةبو يكَيف ايهارَيزدو ىكَيف ايةشَيك اضةو زةه ىيةشيوةه َىيو ىيايزةد نَييايط و ىكيوويه َىشست ازةبظاند لىوق وود نَينادكَيل اضةوزةه . يايل ةح نَيتضز ةكو اد يكَيفد ) يميفوزومك( ترل/ نو 0 و ىكيوويه َىشست ترل/ يغ 0 انانيئزاكب َىوةدد , ناتةخولاض ىةبزؤش زةض ه نووبةه ڨاض شَيث نَينكَيتزاك . ناتةخولاض ىةبزؤش زةض ه ڨاض شَيث نَينووبةدَيش َىزةطةئ ووب َىيايزةد نيايط لصاحلاو ومنلا ىلع ةيرحبلا باشعلأاو كيمويهلا ضماح ريثأت رايخلا تابنل (Cucumis sativas L.) لصاحلا تانوكمو تتم تايو تسم ةتثلاث ريثأتت ةتساردل 0202 اتسوملا سلاتا لوتكو ةتعماج / ةتعارالا ةتيلك/ ةن تسبلا اتسق نتص ىتلع ) رت ل/ لتم 0,0 ,0.0( ةتيرحبلا باتشعلأا تاتتلخ سم تم تايو تسم ةثلاث عم ) ر ل/ اغ0,0,2,2( باتتشعلأا تاتتتلخ سم وا كتتيمويهلا ضماتتحا ارتتلا اتتا نااتت نلا ترتتهظأ . كي تتسلابلا , راتمملا ودتع , تاتبنلا سوتط, , لتي ورولكلا تم قارولأا ىوت حم , ةتيقرولا ةحاتسملا ىتلع ةتبجوم ةتيونعم ةواتيز تتتم راتتتمملا ىوتتت حم , ت ةتساردلا ةصلاخلا تيرجأ كيمويهلا ضماح تتيبلا تت لوراتتملا سوراتتك راتتيخلا ىلإ ىوأ ةيرحبلا اتتت لا راتتتمملا زو , تاتتتبن/ لتتتصاحلا , ةرتتتمملا سوتتتط , ةرتتتمملا زو كلرتتتكو تتتلكلاو رتتتكبملا لتتتصاحلا تاتتتتلخ سمو كتتتيمويهلا ضماتتتح يتتتا لاادتتت لا . ةتتتلماعملا رتتتي لا عتتتم ةتتتنرالم ةتتتباارلا ةبلتتتتلا واوتتتملا ةبتتتسنو لتتتي ورولكلا ضماتتح رتت ل/ اتتغ 0 مل تتسا تت لا راتتيخلا تاتتتابن تاتتيمت , ةتتسوردملا تارتتتلا عتتيمج ياتتيونعم ع تتش ةتتيرحبلا باتتشعلأا . تارتلا عيم ل ايللا ىلعأ اهااطعإا ةيرحبلا باشعلأا تاتلخ سم م ر ل/ لم 0 ب شرو كيمويهلا
J. Duhok Univ. Vol.13, No.1, (Agri. And Vet. Sciences) Pp 139-147, 2010 EFFECT OF PACKAGING MATERIALS AND STORAGE ON LOCAL ORANGE JUICE BY USING MODELS SYSTEMS RAJAB.I. HAMEED.DUHOK Technical Institute Duhok, Fundation of Technical Education-Erbil, Kurdistan Region-Iraq (Received: September 23, 2010; Accepted for publication: March 10, 2011) ABSTRACT A model system of local orange juice 13% packaged in glass and plastic bottles and stored at 20,30 and 40 ° C for four months in light and without light.Results showed that increasing temperature and period storage caused decreasing in ascorbic acid content and increasing nonenzymatic browning,The stability of ascorbic acid and reduced of nonenzymatic browning was better in the paked in glass bottles.The results of ascorbic acid degradation kinetic parameter showed that the order of the reaction is First and there was an increasing in rate constant(K)in the case of increasing of the storage temperature and in the samples of glass bottles,but the rate constant was decreased in the stored dark.The activation energy(Ea) of samples stored in the light,and decrease in plastic bottles.It was found that the shelf life of samples decreased with increasing the storage temperature .We got in this study the predication equation to get the amount of ascorbic acid at any time of storage. KEYWORDS: Orange juice;Ascorbic acid; kinetic; Storage; Model-system. P INTRODUCTION rocessed products ,especially juices have become more popular because they are easier to be consumed and are produce with high nutritional quality. Orange juice is the most consumed because of its pleasant taste with high content of vitamin C.The food and beverages industry is currently looking for suitable raw materials and packaging to improve quality and shelf life of products.Quality and shelf life determination of an orange juice is strongly based on vitamin C evolution during storage such as color and flavor( Lee and Coates,1999; Meydev et al ,1977; Zerdin et al ,2003).Vitamin C is an essential nutrient for humans and because of its high antioxidant power it provides protection against the presence of free radicals participating in the prevention of many disease.(Tannenbaum et al ,1985).Orange juice is packed in a wide variety of materials including metal cans,paperboard cartons,plastic containers and glass bottles.When packaging materials do not provide an adequate barrier to light and oxygen,the juice , s quality can be affected.The most common problems involve browning of the juice is loss in ascorbic acid and changes in the flavor of the juice.Manufacturers have found that using different packaging may increase sales.The factors that affecting vitamin C loss in packed orange juice are temperature,dissolved oxygen and oxygen barrier provided by the container material be considered(Tannenbaum et al.,1985)Arecent trend is to employ clear containers in order to attract consumers with the fresh,bright color of citrus juices.Glass has been used for this purpose,however,this material is expensive,heavy,and prone to breakage.An alternative is to utilize clear plastic(Kabasakalis et al,2000).Solomon et al(1995) reported that light no effect on ascorbic acid content and an insignificant effect on browning of orange juices stored for 52 days at 8°C.The choice of the packaging material for fruit juices is a crucial point regarding shelf life and much researches has been done on this subject(Askar,1999;Ebbesen,1998;Siegmud et al ,2004;Zerdin et al,2003).For orange juice plasic bottle is being actually used in limited research(Muratore et al,2005).Traditional methods were used for juice packaging aim to reduce the exposure of the juice to oxygen through the use of high barrier materials such glass or foil laminates in brickpacks ,with or without nitrogen flushing(Zerdin et al.2003).Kennedy et al(1992)reported that,when orange juice was stored for five months at 22°C.They found that greater amounts of oxygen in the juice led to increased browning.Sattar et al(1989)reported that ascorbic acid losses were 60.6%,54.6%,51.0%,and 45.5% in clear glass,Tetrapak laminated paper,and amber glass respectively,when the containers of orange juice 931
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The Influence Of Priming Two Cucumber Cultivar Seeds

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