http://jjournals.ju.edu.jo/index.php/jjas/issue/feed Jordan Journal of Agricultural Sciences 2023-05-25T03:39:49+03:00 Rana Abu_Laila jjas@ju.edu.jo Open Journal Systems <p style="text-align: justify;"><em><strong>The Jordan Journal of Agricultural Sciences (JJAS)</strong></em> is an international double-blind peer-refereed, open-access journal publication sponsored by the Scientific Research and Innovation Support Fund/ Jordan Ministry of Higher Education and Scientific Research and housed at the Deanship of Scientific Research/ the University of Jordan. The JJAS is the official journal of the University of Jordan and the continuation of Dirasat: Agricultural Sciences. The JJAS is dedicated to achieving the highest standards and requirements of scientific research in agriculture and allied sciences, publishing articles that will benefit academics and practitioners of agriculture, and contributing to the body of accumulated knowledge, both locally and globally. The JJAS is also committed to upholding the highest standards of publication ethics and taking all possible measures against publication malpractices. The authors certify that the submitted articles represent their contributions and have not been copied or plagiarized in whole or in part from other works. The authors acknowledge that they have disclosed all or any actual or potential conflicts of interest associated with their articles. The journal is committed to an objective and fair peer-review of the submitted works for publication and to preventing any actual or potential conflict of interests among the editorial staff, reviewers, and the reviewed material. Any departure from the rules defined above is reported directly to the Editor-in-Chief, who is unequivocally committed to providing prompt solutions to any of these types of issues.</p> http://jjournals.ju.edu.jo/index.php/jjas/article/view/1238 Yield Stability and Quality of Wheat (Triticum spp.) and Barley (Hordeum Vulgare) Populations Evolving under Different Microenvironments: A review 2023-05-25T03:39:19+03:00 Amal Al-Khatib amalkht@narc.gov.jo Omar Kafawin kafawin@ju.edu.jo Stefania Grando Grando@nomail.com <p style="text-align: justify;">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.</p> 2023-03-01T00:00:00+03:00 Copyright (c) 2023 DSR Publishers/The University of Jordan. All Rights Reserved http://jjournals.ju.edu.jo/index.php/jjas/article/view/1237 Functional Role of Essential Oils as Antimicrobial and Antioxidat Agents in Food Industry: A Review 2023-05-25T03:39:02+03:00 Doaa Al-Refaie Al-Refaie@nomail.com Ghadeer F. Mehyar g.mehyar@ju.edu.jo Mohammad Shahein Shahein@nomail.com <p style="text-align: justify;">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.</p> 2023-05-24T00:00:00+03:00 Copyright (c) 2023 DSR Publishers/The University of Jordan. All Rights Reserved http://jjournals.ju.edu.jo/index.php/jjas/article/view/1236 Review Article Olive Fruit Fly Bacterocera Oleae Infestation of Olives: Effect on Quality and Detection in Olive Oil 2023-05-25T03:39:34+03:00 Ayed Amr ayedamr@ju.edu.jo Monther Sadder sadderm@ju.edu.jo Nawal Sakarneh Sakarneh@nomail.com <p>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.</p> 2023-03-01T00:00:00+03:00 Copyright (c) 2023 DSR Publishers/The University of Jordan. All Rights Reserved http://jjournals.ju.edu.jo/index.php/jjas/article/view/1233 Effects of Partial Substitution of Sprouted Buckwheat (Fagopyrum Esculentum) and Chickpea (Cicer arietinum) Flours on its Functional Properties 2023-05-25T03:39:49+03:00 Ola A. Da’na Da’na@nomail.com Ghaith Habashneh Habashneh@nomail.com Youngseung Lee Lee@nomail.com Khalid Al-Ismail Al-Ismail@nomail.com Mohammed I. Saleh misaleh@ju.edu.jo <p style="text-align: justify;">This study was conducted to investigate the effects of sprouting buckwheat and chickpeas on their nutritional and physicochemical properties. Lipid content decreased significantly (P&lt;0.05) after buckwheat germination but increased significantly (P&lt;0.05) after chickpea germination. Protein, vitamin B₆ total phenols, and total flavonoid content increased significantly (P&lt;0.05) in sprouted treatments compared to non-sprouted treatments. Water holding capacity was significantly (P&lt;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&lt;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.</p> 2023-03-01T00:00:00+03:00 Copyright (c) 2023 DSR Publishers/The University of Jordan. All Rights Reserved