The aim of this study was to investigate the effect of methyl jasmonate and salicylic acid on 12 quality parameters of apricot fruit in treatments of cold storage (1 o C for 7, 14 and 21 days) and shelf-life (4 and 8 days at 25 o C after a 21-day cold storage treatment). Fruit quality parameters included 6 physico-chemical characteristics (weight loss, fruit fi rmness, total soluble solids, acidity, total soluble solids/acidity ratio and juice pH) and 6 sensory properties (skin and fl esh colour, texture, taste, visual appearance and overall acceptability). Among physico-chemical characteristics, applications of 0.2 mmol/L methyl jasmonate and 2 mmol/L salicylic acid signifi cantly reduced fruit weight loss, fruit softening and juice pH and maintained soluble solid content and acidity over the whole storage period. Among sensory properties, all parameters were generally increased by methyl jasmonate and salicylic acid treatments compared to water-treated control and the water-treated fruits showed the lowest scores below the acceptability limit except for skin colour. In conclusion, our results suggest using methyl jasmonate and/or salicylic acid to enhance and prolong the storability of apricot fruits during both cold storage and shelf-life period.Brought to you by | MIT Libraries Authenticated Download Date | 5/12/18 7:25 AM

The apricot storability is one of the largest challenges, which the apricot industry has to face all over the world; therefore, finding options for prolonging fruit quality during cold storage (CS) and shelf-life (SL) will help to decrease postharvest losses of apricot. The aim of this apricot fruit work was to study the temporal changes and correlations of 10 quality parameters (quality losses, antioxidant properties and enzyme activities) in the postharvest treatments of methyl jasmonate (MeJA) and salicylic acid (SA) under 1 °C CS (7, 14 and 21 days) and 25 °C SL (4 and 8 days after the 21-day CS) treatments. MeJA and SA significantly decreased the quality loss of chilling injury (CI) and fruit decay (FD) at all dates for both storage conditions. MeJA- and SA-treated fruits increased total antioxidant capacity (TAC), total soluble phenolic compounds (TSPC) and carotenoids contents (TCC) at all dates of both storage treatments. In contrast, the ascorbic acid content (AAC) increased only until days 14 and 4 in the CS and SL treatments, respectively. Among enzyme activity parameters, the activities of phenylalanine ammonia-lyase (PAL), peroxidase and superoxide dismutase (SOD) were significantly increased in the MeJA and SA treatments in all dates of both storage treatments. Catalase (CAT) activity increased in the SA and control treatments, while it decreased in the MeJA treatment in both storage conditions. In both the MeJA and the SA treatments, six pair-variables (FD vs. CI, PAL vs. CAT, PAL vs. SOD, TAC vs. SOD, TAC vs. FD, and AAC vs. CI) were significant in Pearson correlation and regression analyses among the 45 parameters pairs. Principal component analyses explained 89.3% of the total variance and PC1 accounted for 55.6% of the variance and correlated with the CI, FD, TAC, TSPC, TCC, PAL and SOD, indicating strong connections among most parameters. In conclusion, MeJA and SA are practically useful and inexpensive techniques to maintain quality attributes of CI, FD, TAC, TSPC, TCC, PAL, POD and SOD in apricot fruit during both CS and SL conditions.

The current research investigates the opportunity of using Faba bean hulls (seeds coat) for producing some bioactive compounds such as natural antioxidants using several solvents, and to investigate the stability of edible oil with phenolic extract against oxidative rancidity compared with other containing (BHA) during heat at 180°C for one day. The results show that ethanol gave the highest yield extract and polyphenol content. Then it yields methanol, chloroform and water. The HPLC analysis is executed. It provides the total polyphenols extracted from faba bean. The hulls were indicated to the existence of high Pyrogallol, e-Vanillic, Ellagic and Catechin percentages. Also, the results showed that oils which treated by the extract at varied concentrations have PV and TBA values lower than control.

Some Egyptian rice genotypes [i.e. Japonica (Sakha 104), Japonica/Indica (Egyptian hybrid1) and Indica (Giza 182)] were investigated to evaluate the cooking and eating quality characters. High significant differences in grain shape were observed among rice genotypes. Hulling, milling and head rice percentage were higher in Sakha 104 than other rice genotypes, while Indica type (Giza 182) recorded the lowest values in milling and physical characters. No significant differences were found in chemical composition of the three genotypes of rice was recorded, but Giza 182 had the highest protein content. All Egyptian rice genotypes were low in gelatinization temperature and soft in gel consistency. Japonica and Indica rice varieties were low in amylase content, while Japonica/Indica rice variety was intermediate. The use of RVA is considered a good index for palatability evaluation for milled rice flour and starch. The Indica and Japonica/Indica types are low in breakdown viscosity, but higher in cooked pasta than Japonica type. Japonica type recorded the best score in panel test, followed by Indica type, while Indica/Japonica rice variety was the least accepted by Egyptian consumer.

This study aimed to utilize of the agro-industrial wastes as a cheap materials for the production raw material for using in fermentation processing, at the same time eliminates environmental impact of open burning of waste. Conditions for acid hydrolysis of waste, to produce hydrolysate containing invert sugar were study. In this respect, milled rice straw, cotton stalks and beet pulp were subjected to pretreatment using diluted acid solution at high temperature to enable production of the maximum amount of fermentable sugars from acid hydrolysis. The effects of various operating variables including pretreatment temperature, pretreatment time of reaction, the concentration of acid, the solid-to-liquid ratio and soaking time on the degree of lignin removal and liberation of reducing sugar. Acid pretreatment was carried out with H2SO4 at 1-5% (w/v) concentrations at 121°C and Solid: liquid ratio ranged from 1:5 to 1:25(W/V) for time ranging from 20 to 120 min. The results reveal that, there was a significant differences among the three by-products. The optimal reaction conditions, which resulted in an acid hydrolysis, were (1:20) (w/v) solid to liquid ratio; 121˚C hydrolysis temperature; 4% (w/v) acid concentration, 90min reaction time and presoaked for 36 hours.