Abstract

This investigation was carried out at the orchard of Faculty of Agriculture, Assuit University during 2012 and 2013 seasons with the objectives of: study the rules and the effects of some plant growth regulators (PGRs) namely gibberellic acid (GA3), benzyl amino-purine (BA), and naphthalene acetic acid (NAA) on the developmental changes on some physical properties as well as fruit ripening of Abbodi and Abiad Aswan fig fruits during its growth. Twelve trees (4 treatments x 3 replication) of both cvs. were used for this study. The PGRs were sprayed at the end of the first period of fruit growth. The result of this study could be summarized as follows:
- The fruit diameter of untreated fruits (control) significantly and very rapid increased during the first period (6 weeks) followed by slow increase for about 4 weeks (period II) and then it was rapidly increased again at the third period and took 7 weeks until maturity.
- Concerning the effect of the applied growth regulators on the diameter of fig fruits, it was found that, GA3 at 50 ppm and NAA at 25 ppm significantly increased the fruit diameter as compared with BA treatment at 40 ppm and untreated fruits during all developmental stages. While, the treated fruits with the three growth regulators had significantly smaller diameter comparing with untreated one at the maturity stage in both experimental seasons.
- The fruit weight and volume of both cultivars took approximately the same trend as diameter concerning the response of applied growth regulators during both studied seasons.
- GA3 treatment advanced fruit maturity by 4 weeks, on Abiad Aswan and 3 weeks on Abbodi cv. while NAA enhanced fruit maturity of Abiad Aswan cv. by 3 weeks and one week for Abbodi cv. earlier than the control.
Concerning BA treatment, it advanced fruit maturity by 2 weeks for Abiad Aswan cv. and one week for Abbodi cv. during the two experimental season

Keywords

Plant growth regulators; GA3; NAA; BA; Fig; Ficus carica

Abstract Talbina is a food product with high potential applications as a functional food. Talbina was prepared from two barley varieties namely: Giza126 and Giza130 by adding whole barley flour to water (1:10 w/v) and (1:5 w/v) for germinated barley then heating at 80° C for 5 minutes with continuous stirring until reaching a porridge like texture. The present investigation was carried out in an attempt to clearly the nutritional assessment of talbina as a functional food. The study included the determination of gross chemical composition, caloric value, mineral composition, vitamins composition and the amino acids composition. Meanwhile, computation of the chemical scores (CS) and A/E ratios were carried out for raw, germinated barley, talbina, germinated talbina and commercial talbina. The data revealed that protein content of the all raw studied and processing treatments ranged from 8.75-18.34g/100g on dry weight basis. Besides, the all treatments recorded rather slight decrease in crude fat content.

Abstract Talbina is a food product with high potential applications as a functional food. Talbina was prepared from two barley varieties namely: Giza126 and Giza130 by adding whole barley flour to water (1:10 w/v) and (1:5 w/v) for germinated barley then heating at 80° C for 5 minutes with continuous stirring until reaching a porridge like texture. The present investigation was carried out in an attempt to clearly the nutritional assessment of talbina as a functional food. The study included the determination of gross chemical composition, caloric value, mineral composition, vitamins composition and the amino acids composition. Meanwhile, computation of the chemical scores (CS) and A/E ratios were carried out for raw, germinated barley, talbina, germinated talbina and commercial talbina. The data revealed that protein content of the all raw studied and processing treatments ranged from 8.75-18.34g/100g on dry weight basis. Besides, the all treatments recorded rather slight decrease in crude fat content.

Abstract Talbina is a food product with high potential applications as a functional food. Talbina was prepared from two barley varieties namely: Giza126 and Giza130 by adding whole barley flour to water (1:10 w/v) and (1:5 w/v) for germinated barley then heating at 80° C for 5 minutes with continuous stirring until reaching a porridge like texture. The present investigation was carried out in an attempt to clearly the nutritional assessment of talbina as a functional food. The study included the determination of gross chemical composition, caloric value, mineral composition, vitamins composition and the amino acids composition. Meanwhile, computation of the chemical scores (CS) and A/E ratios were carried out for raw, germinated barley, talbina, germinated talbina and commercial talbina. The data revealed that protein content of the all raw studied and processing treatments ranged from 8.75-18.34g/100g on dry weight basis. Besides, the all treatments recorded rather slight decrease in crude fat content.

Abstract Talbina is a food product with high potential applications as a functional food. Talbina was prepared from two barley varieties namely: Giza126 and Giza130 by adding whole barley flour to water (1:10 w/v) and (1:5 w/v) for germinated barley then heating at 80° C for 5 minutes with continuous stirring until reaching a porridge like texture. The present investigation was carried out in an attempt to clearly the nutritional assessment of talbina as a functional food. The study included the determination of gross chemical composition, caloric value, mineral composition, vitamins composition and the amino acids composition. Meanwhile, computation of the chemical scores (CS) and A/E ratios were carried out for raw, germinated barley, talbina, germinated talbina and commercial talbina. The data revealed that protein content of the all raw studied and processing treatments ranged from 8.75-18.34g/100g on dry weight basis. Besides, the all treatments recorded rather slight decrease in crude fat content.

Abstract Progesterone (P4) is an essential agent in the transition from non-breeding to breeding season, without P4, the behavioral centre of brain is not primed to be sensitive to estrogen and the estrous behavior becomes invisible. The aim of the study was to determine P4 concentrations in breeding and non-breeding seasons and to calculate the differences among them. This may be useful in finding the normal amount of P4 required for minimizing the non-breeding season. A total of 18 healthy adult Damascus does were used in this study to determine blood serum P4 concentrations in the estrous cycle (EC) during the transition from one season to another. Results of this study confirmed that the estrus activity and P4 concentrations were significantly higher in autumn and winter than spring and summer. P4 concentrations were 9.5 %, 23.5 % and 72.3 % in spring, summer and autumn and the maximum level was in winter. P4 concentrations in the short and long EC represented 44.5 % and 7.4 % of that observed in the normal EC. P4 concentration was significantly higher in the EC transferred from late-autumn to early-winter than the transferred from late-winter to early-spring, late-spring to early-summer, and late-summer to early-autumn. Further, P4 concentration in the transitional period from anestrous to estrus or vice versa was 50 % than the transferred from estrus to estrus. In conclusion, autumn and winter are natural breeding seasons for Damascus does and there is a significant loss of P4 (65 %) in spring and summer which if it was compensated via exogenous P4 treatments this will minimize the days of non-breeding season.