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您的检索式：作者名="Abdullah Alhamdan"
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| 1 | Effects of Gibberellic Acid (GA_(3)) and Salicylic Acid (SA) postharvest treatments on the quality of fresh Barhi dates at different ripening levels in the Khalal maturity stage during controlled atmosphere storage显示文摘Barhi dates at Khalal maturity stage are well-known with their pleasant taste,crispy texture,and bright yellow color.It is necessary to extend the duration of Barhi Khalal stage which is too short for effective marketing.This study aimed to inspect the effects of Gibberellic Acid(GA_(3))and Salicylic Acid(SA)postharvest treatments on retaining the high quality of Khalal Barhi fruits during controlled atmosphere storage.Fresh samples of Barhi fruits at Khalal stage harvested at three different ripening levels were dipped after harvesting in GA3(150 ppm)or SA(2.0 mmol/L)and subsequently stored in controlled atmosphere(0°С,5%O_(2),5%CO_(2),80%±5%RH).The results revealed that the GA_(3) and SA treatments reduced the percentage of weight loss and decay in the fruits,while the total soluble solids increased.Moreover,GA_(3) and SA treatments were significantly efficient in limiting the changes in fruit color and texture of Barhi dates compared to the control.Sensorial results support the experimental data and disclosed that the GA_(3)(150 ppm)treatment in the controlled atmosphere(CA)storage was better in conserving the quality of Barhi at the Khalal maturity stage and delaying ripening process. | Ahmed Atia Diaeldin Abdelkarim Mahmoud Younis Abdullah Alhamdan | 2018 | International Journal of Agricultural and Biological Engineering2018，11，3： | 0 |
| 2 | Assessment of the Level of Awareness and Knowledge of Ebola Virus Infections among Saudi Population显示文摘 | Sanaa Mohammed Kamal Faisal AlOsamey Abdullah AlHamdan Ahmad Binkhalaf Abdulaziz Alnujaydi | 2015 | Journal of US-China Medical Science2015，12，4： | 0 |
| 3 | Effects of pre-storage dipping in calcium chloride and salicylic acid on the quality attributes of stored Khalal Barhi dates显示文摘Barhi is a high-quality date cultivar,typically harvested and consumed fresh at the Khalal maturity stage when the fruits are crispy and sweet with bright yellow color.The shelf-life of the Khalal stage(2-3 weeks)is very short for effective marketing.This study aimed at investigating the role of calcium chloride(CaCl2)and salicylic acid(SA)as pre-storage treatments in preserving the color and texture of the fruit during both cold and controlled atmosphere(CA)storage systems.Fresh-harvested Barhi fruits at the Khalal stage were treated with CaCl2(2%)or SA(2.0 mM),and then stored in cold and CA systems.The weight loss and decay percentages in the treated samples decreased,whereas the total soluble solids of the treated samples increased compared with those of the untreated ones.The best treatment in limiting changes in the color and texture of the fruits was CaCl2 treatment during CA storage. | Ahmed Atia Diaeldin Abdelkarim Mahmoud Younis Abdullah Alhamdan | 2020 | International Journal of Agricultural and Biological Engineering2020，13，3： | 0 |
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