scholarly journals Effect of Number leaves, Benzyl adenine Spraying on Characteristics of Date of Palm Phoenix dactylifera L. Fruits c.v Khidrawi and Mekkawy: تأثير عدد السعف والرش بالبنزل ادنين في صفات ثمار نخيل التمر Phoenix dactylifera L. صنفي الخضراوي والمكاوي

2019 ◽  
Vol 3 (2) ◽  
Author(s):  
Ghaleb Nasser Al-Shammari  -   Abdulhadi Hussain Mohammed
Keyword(s):  
Water Content ◽  
Date Palm ◽  
Sugar Content ◽  
Phoenix Dactylifera ◽  
Fruit Weight ◽  
Benzyl Adenine ◽  
Physical Chemical ◽  
Phoenix Dactylifera L ◽  
The City

The study was carried out in one of the palm groves in the city of Baquba - Diyala province for the season 2016 on date palm varieties Khadrawi and Makkawi, In order to know the effect of the number of weakness by 8 and 10 (leaf.banuch-1) During operation pollination And sprayed by BA on bunch With concentrations 0, 50 and 100 mg.L-1 ,The spraying was done twice the first spray after three weeks of pollination and the second spray at the beginning of the Al-Khallal stage and their characteristics interactions in the physical, chemical, physiological and production. The results of the study showed that the treatment of leaves pruning 10 lafe. banuch-1 was significant increase on Fruit weight, size, water content, TSS, reduced sugar content, increased fruit ripeness. Spraying with BA has a concentration of 100 mg. L-1 to significant differences on Fruit weight, size, water content, TSS, increased fruit ripeness. The results of the study showed that the Makkawi class was significant increase on Fruit weight, size, water content, TSS, increased fruit ripeness. The overlap between leaves pruning (10 leaf. baunch-1) and sprayed with BA (100 mg. L-1), significant increase on Fruit weight, size, water content, TSS, increased fruit ripeness. The overlap between leaves pruning (10 leaf. baunch-1) and Makkawi class, significant increase on Fruit weight, size, water content, TSS, increased fruit ripeness. The overlap between Spraying with BA (100 mg. L-1) and Makkawi class, significant increase on Fruit weight, size, water content, TSS, increased fruit ripeness.    

scholarly journals Impact of organic manure and combination of N P K S, on yield, fruit quality and fruit mineral content of Khenazi date palm (Phoenix dactylifera L.) cultivar

2017 ◽  
Vol 1 ◽  
pp. 335
Author(s):  
Elsadig Hassan Elsadig ◽  
Hameed Jasim Aljuburi ◽  
Ali Hamad Bashir Elamin ◽  
Mohamed Osman Gafar
Keyword(s):  
Fruit Quality ◽  
Date Palm ◽  
Nutrient Content ◽  
Phoenix Dactylifera ◽  
Fruit Weight ◽  
Organic Manure ◽  
Mineral Nutrient ◽  
Fruit Number ◽  
Combination Treatments ◽  
Phoenix Dactylifera L

This study was carried out during three successive seasons 2011, 2012 and 2013 at a private orchard located in Al- Hello in Ajman Emirate (UAE). The experiment was designed to study the effect of organic manure and NPKS as soil application on yield, fruit quality, and fruit mineral nutrient content of Khenazi date palm cultivar grown in sandy soil. Fertilization treatments consisted of N1, 600g or N2, 1000g (urea 46%N), P 800g (triple superphosphate, 48% P2O5), K 1200g (potassium sulphate, 50% K2SO4) and S 700g sulphur (90% granular S), in addition to organic manure. Al experimental trees received 100g mixture of micronutrients, with the exception of the control. The results showed that combination treatments and organic manure significantly affected fruit weight, flesh weight, fruit volume, moisture content and fruit TSS. Application of different fertilization treatments significantly affected yield components of fruit, number of fruits/strand, fruit number/bunch, fruit set percent and total fruit yield / palm. The study revealed that combination of fertilizers improved fruit nutrient content of N, P, K, Ca, Mg, Fe, Zn, Mn and Cu. Moisture and TSS% content, number of fruits/strand, number of fruits/bunch, fruit nutrients content of Fe, Mn and Zn were significantly different due to the application of N1+K+S.

scholarly journals EFFECT OF TRYPTOPHAN AND SOME POST HARVEST TREATMENT ON SOME CHEMICAL AND PHYSICAL PROPERTIES OF DATE PALM FRUIT (Phoenix dactylifera L.) C.V ASHRASSI: تأثير التربتوفان وبعض معاملات مابعد الحصاد في بعض الصفات الفيزيائية والكيميائية لثمار التمر (.Phoenix dactylifera L) صنف أشرسي

2019 ◽  
Vol 3 (3) ◽  
Author(s):  
Eman Hekmet Hassan  , Ghalib Nassir Hussein  ,   Nabeel Ibra
Keyword(s):  
Heat Treatment ◽  
Date Palm ◽  
Growing Season ◽  
Phoenix Dactylifera ◽  
Fruit Weight ◽  
Reducing Sugar ◽  
Total Sugar ◽  
Palm Fruit ◽  
Post Harvest ◽  
Phoenix Dactylifera L

    The study was conducted on date palm fruit (Phoenix dactylifera L.) c.v. Ashrassi, wich included tow experiment: first one field study carried out during the growing season 2017 at Mandali date palm station/ Ministery of Agriculture, the second one was A laboratory experiment conducted at Post harvest physiology lab at the Department of Horticulture and Landscape Grading/ College Agriculture University of Diyala,9 trees were selected at 10 years old homogeneous in size and growth planted at 5x5 m, The experiment was designed as factorial experiment using Complete Block Designed (RCBD), with two factor: tryptophan spraying at 0, 100, 200 ml. L- 1 concentration five times one spray each month, at Hababok stage, the second factor: some artificial ripening method to promote fruit Ripening, included (heat treatment at 20ºC for 10 minutes, freezing the fruit at- 18 ºC for 42 hours, and soaking the fruit in ethephon solution at 1000, 1500 ml. L- 1. The results can summarized as follow, The interaction between tryptophan spray with 200 ml. L- 1 and freezing the fruit gave the highest values for fruit weight, length and total sugar percent, also the interaction between tryptophan spray with 200 ml. L- 1 and soaking the fruit in ethephon solution at 1500ml.L- 1 resulted significant increase in reducing sugar percent.    

scholarly journals Pengaruh Substitusi Gula dengan Puree Kurma (Phoenix Dactylifera L.) terhadap Sifat Kimia, Mikrobiologi dan Hedonik Es Krim Kefir

2021 ◽  
Vol 21 (1) ◽  
Author(s):  
Heni Rizqiati ◽  
Fahmi Arifan ◽  
Nurwantoro Nurwantoro ◽  
Siti Susanti ◽  
Rani Widya Pramesthi ◽  
...  
Keyword(s):  
Date Palm ◽  
Sugar Content ◽  
Ice Cream ◽  
Total Solid ◽  
Phoenix Dactylifera ◽  
Raw Material ◽  
Total Acid ◽  
Sour Taste ◽  
Phoenix Dactylifera L ◽  
Total Yeast

ABSTRAK. Kefir merupakan susu fermentasi yang belum banyak diminati oleh masyarakat karena rasanya yang asam sehingga perlu dilakukan pengembangan pada produk kefir. Salah satunya dengan penggunaan kefir sebagai bahan baku es krim yang diharapkan dapat meningkatkan minat masyarakat mengkonsumsi kefir. Karena rasanya yang asam, es krim kefir perlu ditambahkan pemanis yang dapat diperoleh dari buah buahan salah satunya adalah buah kurma (Phoenix dactylifera L). Buah kurma adalah buah yang memiliki kandungan gula yang cukup tinggi dan memiliki potensi untuk dimanfaatkan sebagai pemanis alami. Penelitian ini bertujuan untuk mengetahui pengaruh substitusi gula dengan puree buah kurma pada beberapa konsentrasi terhadap kadar gula, total padatan, total asam, total khamir, total BAL, total mikroba dan hedonik dari es krim kefir. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan puree buah kurma sebagai pemanis pada beberapa level yaitu 0%, 25%, 50%, 75% dan 100%. Hasil penelitian menunjukkan bahwa substitusi gula dengan puree buah kurma berpengaruh nyata (p0,05) terhadap kadar gula, total padatan, total asam es krim kefir, tetapi tidak memberikan pengaruh yang nyata (p0,05) terhadap total khamir, total BAL dan total mikroba. Substitusi gula dengan puree buah kurma memberikan pengaruh nyata terhadap tingkat kesukaan rasa, warna, tekstur dan overall kesukaan es krim kefir, namun tidak terdapat pengaruh yang nyata terhadap aroma es krim kefir. (Effect of sugar substitution with dates puree (Phoenix dactylifera L.) on the chemical, microbiological and hedonic properties of kefir ice cream) ABSTRACT. Kefir is a fermented milk that has not been in a great demand by people because of its sour taste, so it is necessary to develop kefir products. The use of kefir as a raw material for ice cream is expected to increase people’s interest to consume kefir. Because of its sour taste, kefir ice cream needs to be added with sweeteners which can be obtained from fruits, one of which is dates (Phoenix dactylifera L). Dates are a fruit that has a high enough sugar content and has the potential to be used as a natural sweetener. The purpose of this study was to determine the effect of sugar substitution with date palm puree with several concentrations on the value of sugar content, total solid, total acid, total yeast, total LAB, total microbes and hedonic from kefir ice cream. This study used a Completely Randomized Design (CRD) with dates puree as a sweetener at the level of 0%, 25%, 50%, 75% and 100%. The results showed that the substitution of sugar with date palm puree had a significant effect (p0,05) on the sugar content, total solid, total acid of kefir ice cream, but did not have a significant effect (p0,05) on the total yeast, total LAB dan total microbes. Substitution of sugar with dates puree had a significant effect on the taste, color, texture and overall preference and there was no significant effect on the aroma of kefir ice cream.

scholarly journals Effect of Acid Whey, Enzymatic Whey, Magnetized and Unmagnetized Whey on the Qualitative and Productive Traits of Date Palm

2021 ◽  
Vol 34 (2) ◽  
pp. 10-28
Author(s):  
Haider I. Ali ◽  
Abdulkareem M Abed ◽  
Wafaa H. Khassaf
Keyword(s):  
Date Palm ◽  
Phoenix Dactylifera ◽  
Fruit Weight ◽  
Total Sugars ◽  
Growing Seasons ◽  
Phoenix Dactylifera L ◽  
Significant Difference ◽  
Acid Whey ◽  
Productive Traits ◽  
Spray Treatment

This study was conducted in one of the private orchards in the district of Abu Al-Khaseeb, Basrah province during the growing seasons 2017 - 2018 in order to examine the effect of spraying acidic whey, enzymatic whey and  magnetized and non-magnetized whey on date palm cultivars Phoenix dactylifera L. agricultural (yellow Shwithi and Al-Khdrawi). A Concentration of 100% of the whey was applied to the fruits. The results of the study showed the superiority of the yellow Shwithi and Al-Khdrawi regarding the Qualitative and Productive characteristics. There was a significant difference between the date palm cultivars regarding the length, diameter, the weight of fruit, dry matter, total and reduced sugars and fruit content of invertase enzyme were recorded 33.45 mm, 20.89 mm, 9.302 g, 37.685%, 50.28%, 36.09% and 2347 units/kg/ CO2. The spray treatment was characterized by enzymatic whey in most of the study treatments of fruit length, fruit weight, total sugars and invertase enzyme. It reached 34.55 mm, 9.883 g, 56.15% and 2005.3 units/kg/CO2. The results also showed the importance of bilateral interaction between the variety and spray treatment.

scholarly journals Use of date-palm (Phoenix dactylifera L.) brown sugar as a sweetener for making Dahi

2014 ◽  
Vol 43 (1) ◽  
pp. 62-67 ◽  
Author(s):  
AA Hossain ◽  
R Habib ◽  
MN Islam ◽  
MRH Rakib
Keyword(s):  
Date Palm ◽  
Ph Value ◽  
Sugar Content ◽  
Phoenix Dactylifera ◽  
Cane Sugar ◽  
Matter Content ◽  
Dry Matter Content ◽  
Brown Sugar ◽  
Phoenix Dactylifera L ◽  
Significant Difference

This research was conducted to test the feasibility of using date palm(Phoenix dactylifera L.) brown sugar as an alternative to refined cane sugar in preparing sweet dahi. Quality assessment tests were conducted on four different types of dahi prepared by adding different levels of date palm brown sugar, such as 10% (A), 12% (B), 14% (C) and 12% refined cane sugar (D, as control). All the samples were analyzed for organoleptic, chemical and microbiological qualities. The scores for smell  and taste, body  and texture, color  and  appearance, and total scores for four types  of  dahi  samples showed significant differences at various levels (p<0.01 to p<0.05). It was found that scores for all the organoleptic parameters of sample B were the highest among the samples, whereas sample D obtained the lowest scores. Total viable count of bacteria and coliform count, and sugar content, ash content, and protein content were differed significantly (p<0.01). Contents for fat also showed significant difference (p<0.05), though dry matter content, % acidity, and pH value showed insignificant differences. It could be concluded that sample B (containing 12% date palm brown sugar) was the best in terms of organoleptic, chemical and microbiological qualities.DOI: http://dx.doi.org/10.3329/bjas.v43i1.19387 Bang. J. Anim. Sci. 2014. 43 (1): 62-67

Effects of Urbanization on the Degradation of the Palm Grove Around the City of Marrakech

2021 ◽  
pp. 323-337
Author(s):  
Mohamed Radi ◽  
Abdelilah Meddich ◽  
Elmehdi Ouatiki ◽  
Lahcen Ouahmane ◽  
Mohamed Hafidi ◽  
...  
Keyword(s):  
Date Palm ◽  
Anthropogenic Activities ◽  
Phoenix Dactylifera ◽  
Agricultural Activity ◽  
Phoenix Dactylifera L ◽  
Metallic Trace Element ◽  
The Impact ◽  
The City ◽  
Urban Sites ◽  
Metallic Pollution

The city of Marrakech is experiencing a very significant development in terms of urbanization which leads to a significant reduction of the agricultural activity and increase of the rate of metallic pollution in soils. The impact of this metallic pollution on the microbial activity in these soils can negatively affect the growth and the development of the date palm (Phoenix dactylifera L). In addition, the urbanization has direct effects on the degradation of palm groves in the Marrakech region, following a decrease in agricultural and forestry productivity after anthropogenic activities which are at the origin of high metallic trace element (MTE) contents in soils. In order to assess the impacts of this pollution, the authors carried out a study in the rhizospheric soils of the date palm (Phoenix dactylifera L) monitoring the levels of heavy metals (Pb, Zn). Eight sites were chosen: five urban sites (three gardens, two boulevards) and two peri-urban sites (palm groves).

scholarly journals MORPHOLOGICAL AND PHYSICOCHEMICAL CHARACTERISATION OF DATE PALM CULTIVARS FROM GHARDAÏA (SOUTHEAST ALGERIA)

2021 ◽  
Vol 185 (1) ◽  
pp. 12-24
Author(s):  
Abdelkader ALLAM ◽  
Kaouthar DJAFRI ◽  
Meriem BERGOUIA ◽  
El-Haîfa KHEMISSAT ◽  
Mohamed TAMA ◽  
...  
Keyword(s):  
Date Palm ◽  
Sugar Content ◽  
Principal Component ◽  
Phoenix Dactylifera ◽  
Physicochemical Characteristics ◽  
Important Species ◽  
Palm Trees ◽  
Phoenix Dactylifera L ◽  
Physicochemical Characterisation ◽  
Very High

The date palm (Phoenix dactylifera L.) is an economically important species vital for food security in Algeria, especially for the southern population. There are an estimated 18 million palm trees in Algeria with more than 1000 cultivars. This poorly known resource is unfortunately threatened with extinction. This work was carried out on 24 date palm cultivars, studying their morphological and physicochemical characteristics, such as the weight, length and diameter of the date and the seed, and the consistency, moisture, pH and sugar content of the dates. Ten homogeneous palm trees were selected for each cultivar. From each tree, we collected 40 fruits devoid of their calices (4-5 fruits per bunch), at different heights and orientations in each bunch. The results show that the morphological and physicochemical characteristics vary from one cultivar to another. The dates of most cultivars have a combination of good and bad characteristics. The cultivar Tmar-Bousbaa has very high values for the characteristics weight, length, and diameter of the date and seed (23.16 g, 4.90 cm, 2.85 cm, and 1.53 g, 2.74 cm, 0.94 cm, respectively). The cultivars Takarnait and Halwa have high acidity, varying between 1.08 and 1.92 g/kg of fresh material and a pH of less than 5.46. The cultivar Bouarous has a low sugar content: less than 63%. Principal component analysis (PCA) was used to analyse the whole dataset, revealing high variability among the cultivars. Thus, out of 14 characteristics investigated, ten have been shown to be strong discriminating factors.

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