Hind Bashir - Academia.edu (original) (raw)

Papers by Hind Bashir

This study investigates the physiochemical changes during the reconditioning of three potato vari... more This study investigates the physiochemical changes during the reconditioning of three potato varieties-Destiny, Mustang, and Kuroda-stored at 10°C and 73-78% RH for 25 days. Results indicate a significant reduction in sugar content, yet levels remained unsuitable for processing. No adverse effects on dry matter content or chip yield were observed. Destiny variety exhibited superior sensory qualities. Extended reconditioning or higher temperatures are recommended to achieve optimal sugar levels for processing.

The effect of spearmint oil on the storage and processing qualities of two potato varieties Diama... more The effect of spearmint oil on the storage and processing qualities of two potato varieties Diamant and Sinora was investigated and compared with the sprout inhibitor, isopropyl - N 3-chlorophenyl carbamate (CIPC). Potatoes were stored at 10±1oC and (73-78% RH) for 6 months. Results showed spearmint oil was as effective as CIPC in checking the break of dormancy, fast sprout growth, high fresh weight loss but unlike CIPC did not kill the eye buds; so can be used for seed tubers. The oil had no adverse effects on reducing sugars, dry matter, specific gravity and chips yield. After storage for six months both varieties were still suitable for making chips and French fries. Consumers preferred chips prepared from Sinora tubers and French fries prepared from Diamant tubers treated with spearmint oil.

A B S T R A C T The effect of spearmint oil on the storage period, processing and organoleptic qu... more A B S T R A C T The effect of spearmint oil on the storage period, processing and organoleptic qualities was investigated on Diamant and Sinora potato varieties. Different applications of spearmint oil were carried out to inhibit potato sprouting during the storage period, e.g., spraying of spearmint oil in the field, evaporation of spearmint oil in cold store and combination treatments of spraying spearmint oil in the field coupled with evaporation in cold store. Potato tubers were stored at 10±1°C (76-78% RH) for 6 months. The application of spearmint oil in the field exhibited early break of dormancy, fast sprout growth, high fresh weight loss and high sugar accumulation. The combination treatments of spraying spearmint oil in the field coupled with evaporation in cold store controlled the sprouts till the third month of storage. Application of spearmint vapor in cold store suppressed potato sprouting till the end of the storage period. The spearmint oil had no adverse effects on...

Sudan has a great potential to produce good quality fruits and vegetables. This is because of its... more Sudan has a great potential to produce good quality fruits and vegetables. This is because of its large areas of fertile soil, abundant amount of water from rivers, rains and underground water, suitable wide range of climate which allow variability of crops. Studies showed high losses (30→40%) of fruits and vegetables during harvesting, transport and handling. These losses add to the cost of production and have negative impact on marketing and hence national economy. Therefore adoption of proper post-harvest techniques, investment in the infrastructure and post-harvest technology should be established.

Organic banana fruits were harvested from an orchard at Sennar, Sudan, and the fruits were subjec... more Organic banana fruits were harvested from an orchard at Sennar, Sudan, and the fruits were subjected to six different treatments and stored in a cold room at 14°C in order to prolong the shelf life before ripening. Treatment No.1 which was washing in running water +post-harvest treatment including application of 20g Alaun+ 1.2ml citrex, crown application, was found to be the best treatment for the retardation of ripening for 15 days. The experiment was designed to resemble a loaded truck from Sennar up to Germany where banana were to be ripened and marketed.

A B S T R A C T Reducing sugars diminishing during reconditioning of cold- stored (3-4°C) Kondor ... more A B S T R A C T Reducing sugars diminishing during reconditioning of cold- stored (3-4°C) Kondor and Markies processing potato cultivars were investigated. Temperature of 18 °C (73-78% RH) has significantly (P ≤ 0.05) reduced the sugar accumulation during 25 days storage in both potato cultivars from1.82 to 0.09(%) and from 3.3 to 0.25(%) in Markies and Kondor respectively. The reduction in reducing sugars accumulation reached the recommended level for potato processing (0.25-0.50 %). No adverse effects were recorded during the reconditioning period on the potato quality parameters such as tubers fresh weight loss, dry matter content and potato chips yield

Journal of Science and Technology, 2014

Food Chemistry, 2003

The present study was carried out during 2012 and 2013 seasons in a private orchard belongs to Ai... more The present study was carried out during 2012 and 2013 seasons in a private orchard belongs to Air Force Institute at EL-Maamoura Zone, East of Alexandria, on the best 5 genotypes (2,5,6,9 &12) of guava seedling trees, which were selected from 15 genotypes from pervious study. The aim of this study was to study the compositional changes during fruit ripening. The ripening stages were (1) yellowish-green, (2) greenishyellow and (3) full-yellow, for skin color (hue°) and lightness (L). The hue values significantly decreased with fruit ripening, while lightness (L) values increased significantly with fruit ripening. Fruit firmness decreased with fruit ripening, however total soluble solids (TSS) values increased with fruit ripening, the highest values were in stage 3 (full yellow). There were no significant differences between guava genotypes in fruit weight and fruit diameter, length and width during fruit ripening. Fruit acidity (%) significantly decreased with fruit ripening and the lowest values was in stage 3 (full-yellow), it was associated with significant increase in total sugars (%), reducing and non-reducing sugars contents, which increased and then declined. For V.C content there were no significant differences observed between stages of ripening in 2012, while it increased significantly and then decreased with fruit ripening in 2013. As for the pectin (%), it significantly decreased with maturity stages and fruit ripening in both seasons of study. Generally, there were significant differences between genotypes under this study in fruit compositional changes during ripening and we can choose the best, which can be a base-line information to assist in controlling the best time of fruit harvest for either local marketing or export and storage.

Food Chemistry, 2003

Current Research Journal of Biological Sciences, Jan 20, 2014

Advances in Dates Culture in Sudan, 2014

This article shed light on production, locations, indigenous cultivars and dates population in Su... more This article shed light on production, locations, indigenous cultivars and dates population in Sudan. It covered the current problems regarding culture, pest and diseases and physiological disorders. Advances in technologies, cultivars, capacity building, workshops and seminars were viewed. Highlights were made on date centers of concern in Sudan. On the horizon immediate future challenges were pointed out.

Pre- Investigation on the Effect of Using Natural products on Organic Banana Handling , 2016

Fruits of two tomato cultivars Amani and Beto86 were exposed to gamma rays doses of 0.25, 0.50 an... more Fruits of two tomato cultivars Amani and Beto86 were exposed to gamma rays doses of 0.25, 0.50 and 1.00 KGy at mature green stage during 2010\2011 season to delay their ripening period and hence extend their shelf life. Tomato fruits were stored at 15±1°C (85-90% R.H) and examined for physiological and physicochemical changes during storage period. Organoleptic qualities were made for Beto86 tomato paste and fresh slices prepared from Amani tomato cultivar. Irradiation treatments doubled the shelf life of tomato fruits in both cultivars. Gamma radiation treatment at all doses has decreased significantly (p≤0.05) the weight loss, respiration rate and delay the softening of tomato fruits in both cultivars. The maximum level of ascorbic acid, total soluble solids and total sugars was reached in more time with irradiated fruits compared to untreated fruits. No significant difference was observed in tomato paste made from Beto 86 and fresh tomato slices prepared from Amani fruits among the treated fruits in terms of color, texture, taste and flavor and over all acceptability.

Journal of Agri-Food and Applied Sciences Reconditioning of cold -stored Potato Varieties (solanum tuberosum) Kondor and Markies, 2014

Reducing sugars diminishing during reconditioning of cold-stored (3-4°C) Kondor and Markies proce... more Reducing sugars diminishing during reconditioning of cold-stored (3-4°C) Kondor and Markies processing potato cultivars were investigated. Temperature of 18 °C (73-78% RH) has significantly (P ≤ 0.05) reduced the sugar accumulation during 25 days storage in both potato cultivars from1.82 to 0.09(%) and from 3.3 to 0.25(%) in Markies and Kondor respectively. The reduction in reducing sugars accumulation reached the recommended level for potato processing (0.25-0.50 %). No adverse effects were recorded during the reconditioning period on the potato quality parameters such as tubers fresh weight loss, dry matter content and potato chips yield

The effect of spearmint oil on the storage period, processing and organoleptic qualities was inve... more The effect of spearmint oil on the storage period, processing and organoleptic qualities was investigated on Diamant and Sinora potato varieties. Different applications of spearmint oil were carried out to inhibit potato sprouting during the storage period, e.g., spraying of spearmint oil in the field, evaporation of spearmint oil in cold store and combination treatments of spraying spearmint oil in the field coupled with evaporation in cold store. Potato tubers were stored at 10±1°C (76-78% RH) for 6 months. The application of spearmint oil in the field exhibited early break of dormancy, fast sprout growth, high fresh weight loss and high sugar accumulation. The combination treatments of spraying spearmint oil in the field coupled with evaporation in cold store controlled the sprouts till the third month of storage. Application of spearmint vapor in cold store suppressed potato sprouting till the end of the storage period. The spearmint oil had no adverse effects on reducing sugars, dry matter and chips yield of potatoes. After storage for six months, both potato varieties were still suitable for making chips and French fries. Chips made from Sinora and Diamant tubers treated with spearmint oil in cold store were chosen by assessors as superior products

Current Research Journal of Biological Sciences 3(5): 530-534, 2011 ISSN: 2041-0778 ©Maxwell Scientific Organization, 2011, 2011

The effect of spearmint oil on the storage and processing qualities of two potato varieties Diama... more The effect of spearmint oil on the storage and processing qualities of two potato varieties Diamant and Sinora was investigated and compared with the sprout inhibitor, isopropyl-N 3-chlorophenyl carbamate (CIPC). Potatoes were stored at 10±1ºC and (73-78% RH) for 6 months. Results showed spearmint oil was as effective as CIPC in checking the break of dormancy, fast sprout growth, high fresh weight loss but unlike CIPC did not kill the eye buds; so can be used for seed tubers. The oil had no adverse effects on reducing sugars, dry matter, specific gravity and chips yield. After storage for six months both varieties were still suitable for making chips and French fries. Consumers preferred chips prepared from Sinora tubers and French fries prepared from Diamant tubers treated with spearmint oil.

Food Chemistry, 2003

Changes in activities of the cell wall degrading enzymes, pectinesterase (PE), polygalacturonase ... more Changes in activities of the cell wall degrading enzymes, pectinesterase (PE), polygalacturonase (PG) and cellulase, were studied during the ripening of white-and pink-fleshed guava fruit types. PE activity increased in both guava types up to the climacteric peak of respiration (flesh firmness of 1.21 kg/cm 2 ) and subsequently decreased. Activities of PG and cellulase increased progressively during the ripening of both guava fruit types with a high correlation between the increase in the activity of the two enzymes and the loss of fruit flesh firmness. #

Journal of Science and Technology, 2014

Food Chemistry, 2003

Current Research Journal of Biological Sciences, Jan 20, 2014

Advances in Dates Culture in Sudan, 2014

Pre- Investigation on the Effect of Using Natural products on Organic Banana Handling , 2016

Journal of Agri-Food and Applied Sciences Reconditioning of cold -stored Potato Varieties (solanum tuberosum) Kondor and Markies, 2014

Current Research Journal of Biological Sciences 3(5): 530-534, 2011 ISSN: 2041-0778 ©Maxwell Scientific Organization, 2011, 2011

The effect of spearmint oil on the storage and processing qualities of two potato varieties Diama... more The effect of spearmint oil on the storage and processing qualities of two potato varieties Diamant and Sinora was investigated and compared with the sprout inhibitor, isopropyl-N 3-chlorophenyl carbamate (CIPC). Potatoes were stored at 10±1ºC and (73-78% RH) for 6 months. Results showed spearmint oil was as effective as CIPC in checking the break of dormancy, fast sprout growth, high fresh weight loss but unlike CIPC did not kill the eye buds; so can be used for seed tubers. The oil had no adverse effects on reducing sugars, dry matter, specific gravity and chips yield. After storage for six months both varieties were still suitable for making chips and French fries. Consumers preferred chips prepared from Sinora tubers and French fries prepared from Diamant tubers treated with spearmint oil.

Food Chemistry, 2003