Effect of microwave treatment on khalal stage of hayani dates

Microwave treatment was applied to dates of Hayani variety at khalal stage followed by drying in an oven at 50 degree. Microwaving for varying times from 0.5 to 10 min and subsequent analyses revealed that the best treatment time was 2 min which led to high contents of reducing and total sugars, acceptable taste [low astringency] and good color. The dried treated dates showed a better taste and lower astringency compared to fresh dates

Chemical changes during the preservation of some vegetables: I-Egyptian mallow, spinach and peas

This work was carried out to study the effect of some treatments on the shelf life of Egyptian mallow, spinach and peas. The results revealed that treating vegetable by dipping in magnesium carbonate solution led to maintaining more quantities of pigments [chlorophylls and carotenoids] in the freezing and drying treatments after storage for three months. The panel test fortified the previous chemical results but only the sun drying of Egyptian mallow was more acceptable by panel testers