Effects of foliar application of urea and potassium chloride on some physicochemical properties of “Damson ”plum fruits

Aljabary, Ali Muhi Aldeen Omar; Muhi, Ali

doi:10.17656/jzs.10681

Cited by 1 publication

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“…The fruits were placed in polyethylene bags at 20 ºC until analysis. After one week the following chemical properties were evaluated in dried mulberry samples (total solids (TS %) and moisture content (%) as described by Aljabary, (2018), ash (%) as approached by (Liang et al, 2012), total sugar content (%), polyphenol oxidase activity was determined by the approach suggested Shi et al, (2002), and peroxidase were determined (Wahid, 1980).…”

Section: Methodsmentioning

confidence: 99%

Response of Black (Morus nigra), White and White Shahtoot (Morus alba) Mulberry Fruits to Ascorbic Acid Treatment and Drying Methods

Hama

Aljabary

Othman

et al. 2022

DASJ

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The drying process plays an important role in heat-sensitive product dehydration. This study was conducted to evaluate the response of three species of mulberry fruit (Morus nigra L. (Black mulberry), Morus alba L. (White mulberry), and Morus alba L. (White shahtoot) grown in Halabja, Kurdistan region, Iraq. Four levels of ascorbic acid treatment at 0%, 10%, 20% and 30% lthen, divided into two groups; the first dried under solar radiation the second dried by one of the very high-quality machines (oven) for drying all kinds of vegetables and fruits. The mulberry fruits were harvested at the ripening stage by hand in April 2021 from the trees 10 years old. The results appeared that black mulberry is significantly superior that has higher moisture and total sugars content while having the lowest ash content and polyphenol oxidase activity on the two other species. Additionally, the ascorbic acid treatment significantly decreased total sugars content and peroxidase activity, while significantly increasing moisture content and polyphenol oxidase activity in fruits as compared to untreated fruits. Furthermore, sun drying significantly increased the fruits content of moisture, ash, total sugars, and polyphenol oxidase activity as compared to oven drying.

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Section: Methodsmentioning

confidence: 99%