The Influence Of Priming Two Cucumber Cultivar Seeds

More documents

Recommendations

Info

J. Duhok Univ. Vol.13, No.1, (Agri. And Vet. Sciences) Pp 139-147, 2010 Table(2): Rate constant(K) , half timr(t1/2) and activation energy(Ea) of ascorbic acid degradation for orange juice model system stored in various.condition Packaging materials Temperature ﻩ C Rate constant(K) month -1 944 Half time(t1/2) month Activation energy(Ea)k.cal/mol Glass bottle in light 20 0.119 5.819 7.791 Glass bottle in dark Plastic bottle in light Plastic bottle in dark The activation energy value (Ea)for ascorbic acid destruction(table 2), show that the values indicated that samples stored in plastic bottles in the light had marginally better retention of ascorbic acid for samples in glass bottle in the dark,hence Ea value of samples stored in glass bottles in the dark was 13.437 k.cal.mol -1 but for samples in glass bottles in the light was 7.791 k.cal.mol -1 .The higher degradation of ascorbic acid stored in light condition samples in comparision to samples stored in dark condition was attributed to more light penetration through clear bottles.This was perhaps due to synergistic effect casued by combination of air trapped in the headspace and dissolved in the samples and that of light penetration through the bottles.The results in the same table indicated that the values of activation energy(Ea) of ascorbic acid degradation of samples stored in glass bottles was higher than samples stored in plastic bottles.The( Ea )value of ascorbic acid degradation samples for glass bottles stored in dark was 13.43k.cal.mol -1 ,while for plastic bottles stored in dark was10.99k.cal.mol -1 .This results indicate that the material which presented the best retention of ascorbic acid was glass 30 0.171 4.053 40 0.280 2.475 20 0.052 13.327 13.437 30 0.106 6.538 40 0.227 3.530 20 0.176 3.938 7.641 30 0.233 2.974 40 0.408 1.699 20 0.108 6.417 10.990 30 0.185 3.746 30 0.361 1.920 bottles comparision to plastic bottels.The plastic bottles presented a poor retention of ascorbic acid . Oxygen one of main factors that contributes to ascorbic acid degradation.Results indicate that glass was the material that presents the lowest oxygen permeability comparision to plastic.This results agrees with other researchers (Alwazeer et al.,2003;Baiano and Del.,2005;Muratore et al.,2005). Considering the limit for shelf life of model system indicative to ascorbic acid degradation (table 3).Taking into account values from all treatment it is observed that glass bottles stored in light at 0 ° C hase a longer shelf life (6.58 months) than those stored at 50 ° C (0.72 month) when the lost of ascorbic acid was 25%, this mean the shelf life decreased with increasing the temperature of storage.The results in the same table indicated that the shelf life of samples in glass bottles stored in dark have longer shelf life (30.54 months) comparing with those packed in glass bottles stored in light (6.58 months) when the lost of ascorbic acid was 25% and stored at the same temperature (0 ° C).This results agrees with other researchers as(Maria et al,2001; Al-Zubaidy and Khalil,2007).
J. Duhok Univ. Vol.13, No.1, (Agri. And Vet. Sciences) Pp 139-147, 2010 Storage temperature ° C 0 5 10 15 20 25 30 35 40 45 50 Table(3): Shelf life of orange juice in relation of it , s content of ascorbic acid treatment Glass bottle in Glass bottle in Plastic battle in light Plastic battle in light dark dark 50 05 50 05 % lost of AA 50 Shelf life(month) 05 50 05 6.58 15.86 30.54 73.57 4.48 10.79 10.8 26.1 5.09 12.26 19.57 47.15 3.48 8.38 7.5 18.1 3.97 9.56 12.74 30.70 2.73 6.57 5.3 12.8 3.12 7.52 8.42 20.29 2.15 5.19 3.8 9.1 2.47 5.96 5.64 13.60 1.72 4.13 2.7 6.6 1.98 4.76 3.83 9.24 1.38 3.32 2.0 4.8 1.59 3.83 2.64 6.36 1.11 2.68 1.5 3.5 1.29 3.11 1.84 4.43 0.91 2.18 1.1 2.6 1.05 2.54 1.29 3.12 0.74 1.79 0.8 2.0 0.87 2.08 0.92 2.22 0.61 1.47 0.6 1.5 0.72 1.72 0.66 1.60 0.51 1.22 0.5 1.1 The results in table(4) indicated to finding the predication equations to get the amount of ascorbic acid (mg/100 ml)at any time of storage, and through that we can able to calculate the shelf life of juice.This results agrees with oribio and Lozano(1984). Table(4): Predication equations to get the amount of ascorbic acid (mg/100 ml)at any time of storage * . Packaging mat 0erials Storagr temperature ( ﻩ C) 20 ° C 30 ° C 40 ° C Glass bottle stored in light y=-0.0909X + 3.6199 Y=-0.1094X + 3.4534 Y=-0.1661X + 3.1921 Glass bottle in stored dark Y=-0.0518X +3.7628 Y=-0.0848X + 3.6554 Y=-0.1693X + 3.4736 Plastic bottle in stored light Y=-0.1427X +3.5951 Y=-0.1498X + 3.3447 Y=-0.2919X + 3.1833 Plastic bottle in stored dark Y=-0.0823X +3.6346 Y=-0.1035X + 3.3552 Y=-0.2670X + 3.2896 * Y=Ln of ascorbic acid(mg/100 ml) X=period of storae(month) REFERENCES - Ahmed,A.A;Watrous,G.H.;Hargrove,G.L.and Dimick,P.S.(1976).Effect of Fluorescent Light on Flavor and Ascorbic acid content in Refrigerated Orange juice and drinks.J.Milk and Food Technol.39,323-36. - Ahyan,Z.;Yeom,H.W.;Zhang,Q.H.and Min,D.B(2001).Flavor.color and vitamin C retention of pulsed electric field processed orange juice in different packaging materials.J.Agric.Food Chem.49,669-674. - Alwazer,D;Delbeau,C.;Divies,C.and Cachon, R. (2003).Use of redox potential modification by gass improves microbial quality,color retention and ascorbic acid stability of pasteurized orange juice. International Journal of Food Microbiology, 89,21-29. - Al-Zubaidy,M.and Khalil,A(2007).Kinetic and predicition studies of ascorbic acid degradation in normal and concentrate local lemon juice during storage.Journal of Food Chemistry.101:254-259. - - Askar,A.(1999).Flavour changes during processing and storage of fruit juices.II.Interaction with packaging materials.Fruit Processing.11.432- 439. - Baiano,A.and Del Nobile,M.A.(2005).Shelf life extension of almond paste pastries.Journal of Food Engineering.66(4),487-495. - Ebbesen,A.(1998).Effect of temperature,oxygen and packaging materials on orange juice quality during storage.Journal of Fruit Processing.11,446-455. - Esteve,M.J.;Frigolta,A;Rodrigo,C.and Rodrigo,D.(2005).Effect of storage period under variable condition on the chemical and physical composition and colour of Spanish refrigerated orange juices.Food and Chemical Toxicology, 43,1413-1442. - Gordon,L.and Christine,S.(1990).Effect of soluble solids and temperatures on ascorbic aicid degradation in lemon juice storaged in glass bottles.J.Food Quality.13:361-373. - Kabasakalis,V.,Sipoidou,D.and Moshatou,E.(2000).Ascorbic acid content of commercial fruit juices and its rate of loss upon storage.Food Chemistry,70,325-328. 945
Page 1 and 2:
J. Duhok Univ. Vol.13, No.1, (Agri.
Page 3 and 4:
Page 5 and 6:
Page 7 and 8:
Page 9 and 10:
Cultiva tion metho ds and cvs (A*B)
Page 11 and 12:
Indirect cultivation Cultivation me
Page 13 and 14:
Dir ect cul tiv ati on J. Duhok Uni
Page 15 and 16:
Cultivation methods and cvs (A*B) J
Page 17 and 18:
Page 19 and 20:
Page 21 and 22:
Page 23 and 24:
Page 25 and 26:
Page 27 and 28:
Page 29 and 30:
Page 31 and 32:
25% water 50% water media ×p J. Du
Page 33 and 34:
25% water 50% water media ×p J. Du
Page 35 and 36:
Page 37 and 38:
Page 39 and 40:
Page 41 and 42:
Page 43 and 44:
Page 45 and 46:
Page 47 and 48:
Page 49 and 50:
Page 51 and 52:
Page 53 and 54:
Page 55 and 56:
Page 57 and 58:
Page 59 and 60:
Page 61 and 62:
Page 63 and 64:
Page 65 and 66:
Page 67 and 68:
Page 69 and 70:
Page 71 and 72:
Page 73 and 74:
Page 75 and 76:
Page 77 and 78:
Page 79 and 80:
44 Hybrids 2 A 2 D 2 E 2 H 2 h a
Page 81 and 82:
Page 83 and 84:
Page 85 and 86:
Page 87 and 88:
Page 89 and 90:
Page 91 and 92:
Page 93 and 94:
Page 95 and 96: J. Duhok Univ. Vol.13, No.1, (Agri.
Page 109 and 110: 601 Inreed line 1 59.00 ef 2 63.66
Page 135 and 136: 133 Table (1):- Effect of Humic aci
Page 137 and 138: 135 Humic acid (g.L -1 ) 0.0 1 2 Me
Page 145: J. Duhok Univ. Vol.13, No.1, (Agri.
Page 177: J. Duhok Univ. Vol.13, No.1, (Agri.
show all

The Influence Of Priming Two Cucumber Cultivar Seeds

Create successful ePaper yourself

Delete template?

Save as template?