n this study, the effects of irrigation with treated wastewater (TWW) on soil chemical, microbiological, and yield of squash were investigated. Squash seedlings (Cucurbita pepo) were irrigated using conventional irrigation water (CIW), treated wastewater (TWW), and blended irrigation water (BIW). The drip irrigation system was used to irrigate Squash with CIW, TWW, and BIW. The concentration of all chemical and microbial irrigation water characteristics was falling within the limits of Jordanian standards (JS893/2021), except for turbidity and boron. Pathogens indicators such as Salmonella, and Helminth eggs were not found in TWW. TWW-irrigated plots had significant differences in electrical conductivity, organic carbon, total nitrogen, and sodium adsorption ratio (SAR). Total coliform and Escherichia coli (E. coli) contents increased significantly within TWW-irrigated plots. Squash’s fresh yield weight irrigated with TWW showed no significant difference compared with CIW. TWW and BIW treatments had a tendency toward lower fruit numbers than CIW. E. coli was not significantly different on the surface of squash fruits, while Total coliform increased significantly for fruits within the TWW-irrigated plots.
{"title":"Effect of Irrigation with Treated Wastewater on Squash Yields, Soil Chemical and Microbial Properties","authors":"Hasan Khazaleh, A. Abu-Awwad, Mohammed AlQinna","doi":"10.35516/jjas.v19i2.164","DOIUrl":"https://doi.org/10.35516/jjas.v19i2.164","url":null,"abstract":"n this study, the effects of irrigation with treated wastewater (TWW) on soil chemical, microbiological, and yield of squash were investigated. Squash seedlings (Cucurbita pepo) were irrigated using conventional irrigation water (CIW), treated wastewater (TWW), and blended irrigation water (BIW). The drip irrigation system was used to irrigate Squash with CIW, TWW, and BIW. The concentration of all chemical and microbial irrigation water characteristics was falling within the limits of Jordanian standards (JS893/2021), except for turbidity and boron. Pathogens indicators such as Salmonella, and Helminth eggs were not found in TWW. TWW-irrigated plots had significant differences in electrical conductivity, organic carbon, total nitrogen, and sodium adsorption ratio (SAR). Total coliform and Escherichia coli (E. coli) contents increased significantly within TWW-irrigated plots. Squash’s fresh yield weight irrigated with TWW showed no significant difference compared with CIW. TWW and BIW treatments had a tendency toward lower fruit numbers than CIW. E. coli was not significantly different on the surface of squash fruits, while Total coliform increased significantly for fruits within the TWW-irrigated plots.","PeriodicalId":14707,"journal":{"name":"Jordan Journal of Agricultural Sciences","volume":"22 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78862378","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-05-24DOI: 10.35516/jjas.v19i1.1237
Doaa Al-Refaie, G. Mehyar, Mohammad H. Shahein
Essential oils (EOs) possess both antimicrobial and antioxidant activities in food systems. Variations in EOs effectiveness were dictated by their components, effective concentrations, intrinsic factors of food composition as well as extrinsic factors such as storage temperature. The antimicrobial and antioxidant activities of EOs are a result of the presence of phenolic components at high concentrations. EOs could have better effectiveness than single component because these constitutes could act additively or even synergistically in EOs. EOs have antimicrobial activity against wide range of microorganisms and their mode of action is related to disintegration of cellular membrane integrity followed by inactivation of other microbial cells components. The antioxidant mode of action for EOs is related to neutralization free radicals and peroxide decomposition in particularly when tested in meat, dairy, fruits and vegetables. The high effectiveness of EOs indicates that they could replace the synthetic food additives. This scientific review summarizes the most recent studies about effectiveness of EOs as antimicrobial and antioxidant agents to be used in food industry.
{"title":"Functional Role of Essential Oils as Antimicrobial and Antioxidat Agents in Food Industry: A Review","authors":"Doaa Al-Refaie, G. Mehyar, Mohammad H. Shahein","doi":"10.35516/jjas.v19i1.1237","DOIUrl":"https://doi.org/10.35516/jjas.v19i1.1237","url":null,"abstract":"Essential oils (EOs) possess both antimicrobial and antioxidant activities in food systems. Variations in EOs effectiveness were dictated by their components, effective concentrations, intrinsic factors of food composition as well as extrinsic factors such as storage temperature. The antimicrobial and antioxidant activities of EOs are a result of the presence of phenolic components at high concentrations. EOs could have better effectiveness than single component because these constitutes could act additively or even synergistically in EOs. EOs have antimicrobial activity against wide range of microorganisms and their mode of action is related to disintegration of cellular membrane integrity followed by inactivation of other microbial cells components. The antioxidant mode of action for EOs is related to neutralization free radicals and peroxide decomposition in particularly when tested in meat, dairy, fruits and vegetables. The high effectiveness of EOs indicates that they could replace the synthetic food additives. This scientific review summarizes the most recent studies about effectiveness of EOs as antimicrobial and antioxidant agents to be used in food industry.","PeriodicalId":14707,"journal":{"name":"Jordan Journal of Agricultural Sciences","volume":"33 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-05-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77941916","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-03-01DOI: 10.35516/jjas.v19i1.1233
Ola A. Da’na, Ghaith Habashneh, Youngseung Lee, K. Al-Ismail, M. Saleh
This study was conducted to investigate the effects of sprouting buckwheat and chickpeas on their nutritional and physicochemical properties. Lipid content decreased significantly (P<0.05) after buckwheat germination but increased significantly (P<0.05) after chickpea germination. Protein, vitamin B₆ total phenols, and total flavonoid content increased significantly (P<0.05) in sprouted treatments compared to non-sprouted treatments. Water holding capacity was significantly (P<0.05) greater for sprouted treatments which could be related to the greater number of proteins after germination. Otherwise, water holding capacity decreased at 55oC for sprouted treatments, which could be due to decreased swelling power at higher temperatures. A shear-thinning model fitted the flow behavior index of sprouted and non-sprouted treatments. Moreover, sprouting also contributed to the decrease in pasting viscosities, except for breakdown viscosity. The use of sprouted buckwheat and chickpea to replace fractions of wheat flour resulted in a significant (p<0.05) increase in syneresis during the freeze-thaw cycle of flour, cooked pasta water uptake and solid leaching out due to increasing soluble sugars after germination and a weaker gluten network because of adding gluten-free ingredients.
{"title":"Effects of Partial Substitution of Sprouted Buckwheat (Fagopyrum Esculentum) and Chickpea (Cicer arietinum) Flours on its Functional Properties","authors":"Ola A. Da’na, Ghaith Habashneh, Youngseung Lee, K. Al-Ismail, M. Saleh","doi":"10.35516/jjas.v19i1.1233","DOIUrl":"https://doi.org/10.35516/jjas.v19i1.1233","url":null,"abstract":"This study was conducted to investigate the effects of sprouting buckwheat and chickpeas on their nutritional and physicochemical properties. Lipid content decreased significantly (P<0.05) after buckwheat germination but increased significantly (P<0.05) after chickpea germination. Protein, vitamin B₆ total phenols, and total flavonoid content increased significantly (P<0.05) in sprouted treatments compared to non-sprouted treatments. Water holding capacity was significantly (P<0.05) greater for sprouted treatments which could be related to the greater number of proteins after germination. Otherwise, water holding capacity decreased at 55oC for sprouted treatments, which could be due to decreased swelling power at higher temperatures. A shear-thinning model fitted the flow behavior index of sprouted and non-sprouted treatments. Moreover, sprouting also contributed to the decrease in pasting viscosities, except for breakdown viscosity. The use of sprouted buckwheat and chickpea to replace fractions of wheat flour resulted in a significant (p<0.05) increase in syneresis during the freeze-thaw cycle of flour, cooked pasta water uptake and solid leaching out due to increasing soluble sugars after germination and a weaker gluten network because of adding gluten-free ingredients.","PeriodicalId":14707,"journal":{"name":"Jordan Journal of Agricultural Sciences","volume":"9 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75778045","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
A. Amr, Mohammad Saleh, Asmaa Taibi, Ashraf M. Alkhamaiseh
This study sheds light on the effects of wheat bran on dough rheological properties, especially gluten index and gassing power. To this end bran with three particle sizes (coarse≥ 300um, medium 300-180um, and fine ≤180um) at three levels (10%, 20%, and 30%) was added to straight-grade flour, which was also used as a control. Proximate analysis, rheological and physical properties of the bran particles and doughs were determined using the approved official methods of Farinograph, Extensograph, Risograph, and gluten index instruments. Farinograph results showed that water absorption capacity (WAC) increased by increasing bran levels, while dough stability decreased by increasing bran particle size. Extensograph results revealed that dough resistance, extensibility, and resistance to extension (R/E) ratio showed a nonlinear behavior between bran levels; and a significant decrease (P≤0.05 ) in resistance value (R50) compared to an increase in the control straight-grade flour (SGF) after 135 minutes of fermentation. Carbon dioxide production using Risograph was significantly (P≤ 0.05) higher in the fine bran compared to the other samples after four fermentation times (30, 60, 90, and 120 minutes). There was a significant (P≤0.05) inverse relationship between the gluten index of the dough and the bran particle size.
{"title":"Effect of Wheat Bran Levels and Particle Size on the Rheological Properties of Wheat Flour Dough","authors":"A. Amr, Mohammad Saleh, Asmaa Taibi, Ashraf M. Alkhamaiseh","doi":"10.35516/jjas.v19i1.155","DOIUrl":"https://doi.org/10.35516/jjas.v19i1.155","url":null,"abstract":"This study sheds light on the effects of wheat bran on dough rheological properties, especially gluten index and gassing power. To this end bran with three particle sizes (coarse≥ 300um, medium 300-180um, and fine ≤180um) at three levels (10%, 20%, and 30%) was added to straight-grade flour, which was also used as a control. Proximate analysis, rheological and physical properties of the bran particles and doughs were determined using the approved official methods of Farinograph, Extensograph, Risograph, and gluten index instruments. Farinograph results showed that water absorption capacity (WAC) increased by increasing bran levels, while dough stability decreased by increasing bran particle size. Extensograph results revealed that dough resistance, extensibility, and resistance to extension (R/E) ratio showed a nonlinear behavior between bran levels; and a significant decrease (P≤0.05 ) in resistance value (R50) compared to an increase in the control straight-grade flour (SGF) after 135 minutes of fermentation. Carbon dioxide production using Risograph was significantly (P≤ 0.05) higher in the fine bran compared to the other samples after four fermentation times (30, 60, 90, and 120 minutes). There was a significant (P≤0.05) inverse relationship between the gluten index of the dough and the bran particle size.","PeriodicalId":14707,"journal":{"name":"Jordan Journal of Agricultural Sciences","volume":"27 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73767179","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
This study aims to compare low-fat chicken mortadella made with whole chicken muscle (WCM) and mechanically deboned chicken meat (MDCM) that were enriched with flaxseed oil and thyme oil. Four mortadella types were manufactured: 100% WCM (T1), 100% MDCM (T2), 100% WCM + 2% flaxseed oil + 0.15% thyme oil (T3), and 100% MDCM + 2% flaxseed oil + 0.15% thyme oil (T4). Mortadella samples were investigated for proximate composition, thiobarbituric acid (TBA) value, pH, fatty acid profile, color, and sensory evaluation. Proximate composition was affected by the type of chicken meat (WCM vs. MDCM). During 20 weeks of storage, the TBA values of WCM were lower in comparison with those of MDCM (p≤ 0.05).pH values of WCM mortadella were lower (p≤ 0.05) in comparison with those of MDCM, where the oils had no effect on pH during the storage period. The incorporation of oils raised the total polyunsaturated fatty acids (PUFA) and lowered the total saturated fatty acids (SFA). There wasa significant difference in terms of rednessbetween WCM and MDCM, additionally, storage and oils added did notaffect the color. The sensory results showed that juiciness, texture, and overall liking scores were significantly different.
{"title":"Enhancement of Chemical, Nutritional Status, and Quality of Low-Fat Mortadella Made From Mechanically Deboned and Whole Chicken Meat With the Addition of Flaxseed and Thyme Oils.","authors":"Yasmine Taleb, Basem Al-Abdullah Al-Sawalha","doi":"10.35516/jjas.v19i1.144","DOIUrl":"https://doi.org/10.35516/jjas.v19i1.144","url":null,"abstract":"This study aims to compare low-fat chicken mortadella made with whole chicken muscle (WCM) and mechanically deboned chicken meat (MDCM) that were enriched with flaxseed oil and thyme oil. Four mortadella types were manufactured: 100% WCM (T1), 100% MDCM (T2), 100% WCM + 2% flaxseed oil + 0.15% thyme oil (T3), and 100% MDCM + 2% flaxseed oil + 0.15% thyme oil (T4). Mortadella samples were investigated for proximate composition, thiobarbituric acid (TBA) value, pH, fatty acid profile, color, and sensory evaluation. Proximate composition was affected by the type of chicken meat (WCM vs. MDCM). During 20 weeks of storage, the TBA values of WCM were lower in comparison with those of MDCM (p≤ 0.05).pH values of WCM mortadella were lower (p≤ 0.05) in comparison with those of MDCM, where the oils had no effect on pH during the storage period. The incorporation of oils raised the total polyunsaturated fatty acids (PUFA) and lowered the total saturated fatty acids (SFA). There wasa significant difference in terms of rednessbetween WCM and MDCM, additionally, storage and oils added did notaffect the color. The sensory results showed that juiciness, texture, and overall liking scores were significantly different.","PeriodicalId":14707,"journal":{"name":"Jordan Journal of Agricultural Sciences","volume":"25 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90816990","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-03-01DOI: 10.35516/jjas.v19i1.1236
Ayed Amr, Monther Sadder, Nawal Sakarneh
Bacterocera oleae is the most common olive fruit pest in Jordan. The high incidence of olive fruit infestation with fruit fly in its stages of larvae and pupa is a common problem in olive oil production. Although not detected by simple means, it is believed to impart a “Grubby” taste that is detected only by experts and results in lowering the value of the oil from infested fruits. The effect of damage caused by B. oleae depends on the degree of infestation which is manifested in the presence of exit holes (EH) produced by the full-grown larvae which destroy the fruit skin and expose it to oxygen and other destructive factors like fungi. This results in the acceleration of hydrolytic and oxidative types of rancidity which can be estimated by measuring oil acidity (FFA) and peroxide value (PV). This review covers the literature related to the effect of olive fruit fly infestation on the quality of olive fruits and oil and the methods used in its control and detection.
{"title":"Review Article Olive Fruit Fly Bacterocera Oleae Infestation of Olives: Effect on Quality and Detection in Olive Oil","authors":"Ayed Amr, Monther Sadder, Nawal Sakarneh","doi":"10.35516/jjas.v19i1.1236","DOIUrl":"https://doi.org/10.35516/jjas.v19i1.1236","url":null,"abstract":"Bacterocera oleae is the most common olive fruit pest in Jordan. The high incidence of olive fruit infestation with fruit fly in its stages of larvae and pupa is a common problem in olive oil production. Although not detected by simple means, it is believed to impart a “Grubby” taste that is detected only by experts and results in lowering the value of the oil from infested fruits. The effect of damage caused by B. oleae depends on the degree of infestation which is manifested in the presence of exit holes (EH) produced by the full-grown larvae which destroy the fruit skin and expose it to oxygen and other destructive factors like fungi. This results in the acceleration of hydrolytic and oxidative types of rancidity which can be estimated by measuring oil acidity (FFA) and peroxide value (PV). This review covers the literature related to the effect of olive fruit fly infestation on the quality of olive fruits and oil and the methods used in its control and detection.","PeriodicalId":14707,"journal":{"name":"Jordan Journal of Agricultural Sciences","volume":"100 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135424568","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-03-01DOI: 10.35516/jjas.v19i1.1224
R. Amarin, Saied Owais, A. Abdel-Ghani, F. Al-Zyoud, O. Kafawin
The relationship among six Jordanian almond landraces was studied using morphological traits and RAPD analyses. Across six almond landraces studied, nut shape, kernel size, nut length, nut size, and shell length That showed a high level of variation (CV>30%), while kernel length, shell width, internodes length, and nut width showed comparatively low values (CV<20%). Principal component analysis showed that the first five components explained all morphological variation among the landraces investigated. Kernel and nut traits were predominant in the first three components contributing to most of the total variation that existed among landraces. Euclidean distance was used to construct clusters from morphological data which allocated individuals into two main groups with a distance ranging from 5.5 to 10.14. Hajari, Hami Hallo, and Mukhmaly with small fruit sizes composed one main cluster, while the other three landraces (Oga, Fark, and Abu Dabos) with large fruit sizes composed the other main cluster. Out of 62 pre-screened RAPD primers, 12 with reproducible bands and maximum polymorphism were selected for diversity analysis. Seventy-one bands were scored with 28 of them being the polymorphic. Average value of polymorphism/primer ranged from 20% to 74.2%. Nei's genetic distance coefficient ranged from 0.5 to 0.85 with an average of 0.70. Molecular analysis revealed inconsistent separation among the landraces compared with that based on morphological traits. Although landraces found during the screening in the Ajloun area are limited in number, but considerable variation was observed both at morphological and DNA levels indicating that Jordanian almond landraces are rich and valuable genetic materials for almond improvement.
{"title":"Genetic Variability of Different Jordanian Almond Prunus Amygdalus L. Landraces Revealed by Morphological Traits and RAPD Markers","authors":"R. Amarin, Saied Owais, A. Abdel-Ghani, F. Al-Zyoud, O. Kafawin","doi":"10.35516/jjas.v19i1.1224","DOIUrl":"https://doi.org/10.35516/jjas.v19i1.1224","url":null,"abstract":"The relationship among six Jordanian almond landraces was studied using morphological traits and RAPD analyses. Across six almond landraces studied, nut shape, kernel size, nut length, nut size, and shell length That showed a high level of variation (CV>30%), while kernel length, shell width, internodes length, and nut width showed comparatively low values (CV<20%). Principal component analysis showed that the first five components explained all morphological variation among the landraces investigated. Kernel and nut traits were predominant in the first three components contributing to most of the total variation that existed among landraces. Euclidean distance was used to construct clusters from morphological data which allocated individuals into two main groups with a distance ranging from 5.5 to 10.14. Hajari, Hami Hallo, and Mukhmaly with small fruit sizes composed one main cluster, while the other three landraces (Oga, Fark, and Abu Dabos) with large fruit sizes composed the other main cluster. Out of 62 pre-screened RAPD primers, 12 with reproducible bands and maximum polymorphism were selected for diversity analysis. Seventy-one bands were scored with 28 of them being the polymorphic. Average value of polymorphism/primer ranged from 20% to 74.2%. Nei's genetic distance coefficient ranged from 0.5 to 0.85 with an average of 0.70. Molecular analysis revealed inconsistent separation among the landraces compared with that based on morphological traits. Although landraces found during the screening in the Ajloun area are limited in number, but considerable variation was observed both at morphological and DNA levels indicating that Jordanian almond landraces are rich and valuable genetic materials for almond improvement.","PeriodicalId":14707,"journal":{"name":"Jordan Journal of Agricultural Sciences","volume":"117 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77032765","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-03-01DOI: 10.35516/jjas.v19i1.1395
T. M. Hassan, Nuri Ibrahim ALamari, Yousef Alsenusi ALmabsout
Water used for drinking and food preparation is the most dangerous source of long-term human exposure to arsenic. The study aimed to identify arsenic level in samples of domestic groundwater, public water supply, bottled water, and water from purification shops in five locations along the coastal strip of Libya. The efficiency of removing arsenic in water by reverse osmosis (RO) unit in two water bottling plants was also investigated. Arsenic was analyzed using inductively coupled plasma optical emission spectrometry (ICP-OES). Results show that arsenic in domestic groundwater, public water supply systems, bottled water, and water from purifying shops range respectively: 6.06-70.48, 2.66-22.76, 1.20-11.20, 2.022-9.55 ug/L. The results revealed that 83% of groundwater samples and 5% of bottled water samples exceeded 10ug/l the maximum permissible level in drinking water by Libyan standards. Meanwhile, water samples from purifying shops are below 10ug/l. Public water supply samples from two sites contained arsenic > 10ug/l. The RO unit is able to reduce arsenic in water by 75%, which means that arsenic in unpurified water should not exceed 35 ug/l. The study highly recommends that households who rely on domestic groundwater should install household RO units to be saved from the health risk of chronic arsenic exposure.
{"title":"Arsenic in Drinking Water Resources in Six Cities Located in the Western Coastal Strip of Libya","authors":"T. M. Hassan, Nuri Ibrahim ALamari, Yousef Alsenusi ALmabsout","doi":"10.35516/jjas.v19i1.1395","DOIUrl":"https://doi.org/10.35516/jjas.v19i1.1395","url":null,"abstract":"Water used for drinking and food preparation is the most dangerous source of long-term human exposure to arsenic. The study aimed to identify arsenic level in samples of domestic groundwater, public water supply, bottled water, and water from purification shops in five locations along the coastal strip of Libya. The efficiency of removing arsenic in water by reverse osmosis (RO) unit in two water bottling plants was also investigated. Arsenic was analyzed using inductively coupled plasma optical emission spectrometry (ICP-OES). Results show that arsenic in domestic groundwater, public water supply systems, bottled water, and water from purifying shops range respectively: 6.06-70.48, 2.66-22.76, 1.20-11.20, 2.022-9.55 ug/L. The results revealed that 83% of groundwater samples and 5% of bottled water samples exceeded 10ug/l the maximum permissible level in drinking water by Libyan standards. Meanwhile, water samples from purifying shops are below 10ug/l. Public water supply samples from two sites contained arsenic > 10ug/l. The RO unit is able to reduce arsenic in water by 75%, which means that arsenic in unpurified water should not exceed 35 ug/l. The study highly recommends that households who rely on domestic groundwater should install household RO units to be saved from the health risk of chronic arsenic exposure.","PeriodicalId":14707,"journal":{"name":"Jordan Journal of Agricultural Sciences","volume":"13 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81126429","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-03-01DOI: 10.35516/jjas.v19i1.1238
Amal Al-Khatib, O. Kafawin, S. Grando
Climate change, human population growth, human health and food security, safety, and sovereignty all demand that the role of biodiversity in plant breeding be revisited. From a biological standpoint, it is possible that populations of diverse plants developed by evolutionary plant breeding will be able to handle the majority of these major issues. Water stress and soil nutrient deficiency may have a negative impact on wheat (Triticum spp.) and barley (Hordeum vulgare) yields and qualities. Drought-tolerant wheat cultivars with high yield and quality potential and improved grain protein content must be developed if food security is to be maintained. Wheat and barley (Triticum spp. and Hordeum vulgare, respectively) are the focus of this research, which aims to examine the stability of evolutionary populations (EPs) in the face of stressful and changeable settings. It's also important to look at how evolved populations stack up against improved varieties in terms of yield and its components. There has not been much progress in making wheat and barley more resistant to drought, especially in Jordan, where the problem is felt the most.
{"title":"Yield Stability and Quality of Wheat (Triticum spp.) and Barley (Hordeum Vulgare) Populations Evolving under Different Microenvironments: A review","authors":"Amal Al-Khatib, O. Kafawin, S. Grando","doi":"10.35516/jjas.v19i1.1238","DOIUrl":"https://doi.org/10.35516/jjas.v19i1.1238","url":null,"abstract":"Climate change, human population growth, human health and food security, safety, and sovereignty all demand that the role of biodiversity in plant breeding be revisited. From a biological standpoint, it is possible that populations of diverse plants developed by evolutionary plant breeding will be able to handle the majority of these major issues. Water stress and soil nutrient deficiency may have a negative impact on wheat (Triticum spp.) and barley (Hordeum vulgare) yields and qualities. Drought-tolerant wheat cultivars with high yield and quality potential and improved grain protein content must be developed if food security is to be maintained. Wheat and barley (Triticum spp. and Hordeum vulgare, respectively) are the focus of this research, which aims to examine the stability of evolutionary populations (EPs) in the face of stressful and changeable settings. It's also important to look at how evolved populations stack up against improved varieties in terms of yield and its components. There has not been much progress in making wheat and barley more resistant to drought, especially in Jordan, where the problem is felt the most.","PeriodicalId":14707,"journal":{"name":"Jordan Journal of Agricultural Sciences","volume":"44 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87545378","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The production of durum wheat in Algeria is hardly sufficient for the growing demand for this product. Dependent on climatic hazards, the national average yields which hardly exceed 10 q ha-1, are mainly due to a lack of mastery of production techniques such as fertilization, plant protection, supplemental irrigation, etc. The aim of the undertaken experimentation was to constitute a nitrogen fertilization strategy for durum wheat that fit the region of the plains of Constantine in Algeria. Based on the form of fertilizer, the method, and the time of application, the experimentation profited from good soil and good climatic conditions. For that, we established an experimental device including various methods of contribution: ground and foliar nitrogen fertilizers, split or fully applied at-planting. The analysis of growth parameters and yield components showed that any nitrogen input results in improvements whatever its form or modality. Moreover, the method with a single application of nitrogen fertilizer at-planting on the ground was most efficient for the whole of the studied parameters, except the length of the ear where we observed the best result with foliar supply.
{"title":"Management of Nitrogen Fertilizer in Monoculture Wheat System under Mediterranean Climate Conditions","authors":"Izzeddine Zakarya Zerrouk, Bilal Rahmoune, Mounir Kherroubi, Oussama Messadi, Saad Bouzaa","doi":"10.35516/jjas.v18i4.813","DOIUrl":"https://doi.org/10.35516/jjas.v18i4.813","url":null,"abstract":"The production of durum wheat in Algeria is hardly sufficient for the growing demand for this product. Dependent on climatic hazards, the national average yields which hardly exceed 10 q ha-1, are mainly due to a lack of mastery of production techniques such as fertilization, plant protection, supplemental irrigation, etc. The aim of the undertaken experimentation was to constitute a nitrogen fertilization strategy for durum wheat that fit the region of the plains of Constantine in Algeria. Based on the form of fertilizer, the method, and the time of application, the experimentation profited from good soil and good climatic conditions. For that, we established an experimental device including various methods of contribution: ground and foliar nitrogen fertilizers, split or fully applied at-planting. The analysis of growth parameters and yield components showed that any nitrogen input results in improvements whatever its form or modality. Moreover, the method with a single application of nitrogen fertilizer at-planting on the ground was most efficient for the whole of the studied parameters, except the length of the ear where we observed the best result with foliar supply.","PeriodicalId":14707,"journal":{"name":"Jordan Journal of Agricultural Sciences","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89500148","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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