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Evaluation of biochemical and sensory characteristics of dibis (date syrup) which is produced from some irradiated kinds of date during storage [electronic resource].

By:

Nassef, Ashga E

Contributor(s):

AL- Jobair, Monera O

Language: English Summary language: Arabic Description: p.479-485Other title:

التقييم البيوكيميائى والحسى للدبس (مستخلص التمور)المنتج من بعض أصناف التمور المعاملة بأشعة الجاما أثناء التخزين.‪ [Added title page title]

Uniform titles:

Mansoura University journal of agricultural sciences, 2004 v. 29 (1) [electronic resource].

Subject(s):

Online resources:

Full Text Article.

In: Mansoura Unviersity Journal of Agricultural Sciences 2004.v.29(1)Summary: Khalas and Sukkary dates varieties were treated with two doses of gamma Irradiatio,! (0.5 and 1.0 kGy) In addition to control (untreated dates) were stored under relalive moisture of (70-80%) and temperature ranged from (20-25 0c) for 36 weeks. They were used in this study to produce and evaluate its dibis (date syrup). The results revealed that the date. which treated with 1.0 kGy for the two cultivars. produced the best quality of dibis. The highest reduction of moisture content was observed in untreated samples in each cullivar.

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Khalas and Sukkary dates varieties were treated with two doses of gamma Irradiatio,! (0.5 and 1.0 kGy) In addition to control (untreated dates) were stored under relalive moisture of (70-80%) and temperature ranged from (20-25 0c) for 36 weeks. They were used in this study to produce and evaluate its dibis (date syrup). The results revealed that the date. which treated with 1.0 kGy for the two cultivars. produced the best quality of dibis. The highest reduction of moisture content was observed in untreated samples in each cullivar.

Summary in Arabic.

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