effect of gibberellic acid on fresh, processed pear and consuming impact hazards

Gibberellic acid [GA3] is the most widely used growth regulator for increasing the yield of Le-Conte pears. Twenty ppm of GA3 were sprayed three times on pear trees during the growing period. The effects of GA3 on the physical and chemical properties of fresh Le-Conte pears were studied. Also, its effects on some chemical characteristics of syrup and quarters of canned pears were determined. The residuals of GA3 in treated fresh and processed Le-Conte pears were 18.41 and 8.75 ppm, respectively, by using gas liquid chromatography. However, no residuals were detected in control fresh and canned pears. The effects of gibberellic acid embryotoxicity and morphological malformation were determined by using fertile eggs which were injected with 0, 5, 20, 60 and 200 ppm concentration of GA3. During the incubation period, the lowest concentration of GA3 [5 ppm] caused relatively the highest reduction in egg weight and vice versa. At the end of incubation period, the numbers of hatching eggs of total ten for each concentration were 10, 7, 5, 3, 2 for the treatments 0, 5, 20, 60 and 200 ppm of GA3, respectively. These results revealed that the high concentrations of GA3 were more toxic on embryos compared with control

Vegetable protein mixtures: preparation and utilization

Formulation of 10 vegetable protein mixtures [VPM] were suggested in this study. The chemical composition, nutritional value and suitability for preparing different types of food products were investigated. The influence of some pre-technological treatments such as soaking, dehulling, boiling and roasting on the removal of the antinutritional factors found naturally in some of the raw materials were also, studied. It was found that VPM of high nutritional value, balanced protein and good sensory properties could be obtained by mixing milled rice, sesame flour and boiled or roasted dehull of white beans and chick peas in suitable proportions. Different types of acceptable food products, such as gruels, doughnut, falafel-like products, vegetable butter and chocolate could be prepared from these VPMs