Physicochemical and Organoleptic Analysis of Tomato Irrigated with fish farms water; at URERMS-ADRAR. Algeria

The objective of the developed system is to encourage efficient water management practices that optimize the usage of water by keeping crop health and yield intact through the implementation of an automated irrigation system. The study aimed to determine the impact of irrigation by fish farming on growth rates and concentrations of macro- and micronutrients in tomatoes. Results indicated that irrigation with fish farm effluent significantly increased and effluent water, depending on its composition to feed the fish, can supply nutrients and increase the concentrations of these elements in tomatoes irrigated with this water with a refractive index = 1.3391 and a calorie value of 19.927 Calorie in the first sampling and 16.696 calories in the second sampling for 100 g for the year 2021 and for the year 2022 we have a refractive index = 1.3495 and a calorie value of 20.66 Calorie for 100 g. Here we show for the first time that is more than the standard norm (Cotte.2000) which is 18 Calories. Also, after carrying out microbiological analyzes, there is a total absence of pathogenic bacteria, as well as the organoleptic parameters are heading in the right direction where tomatoes irrigated by fish farming water is concentrated compared to the tomatoes irrigated by normal fresh water with Light red of 53 %, Cooked acid of 47 %, spherical form of 94 % and a pleasant smell of 88 %. Therefore, using fish farm effluent in irrigation provides water requirements for plants and also can improve the availability of nutrient elements for tomatoes

Assessment Microbiological and Physicochemical Quality of Figs Dried in Adrar Region, Algeria

The figs are considered one of the fruits of paradise due to their great nutritional value that brings health back to the citizen, including protection from malnutrition. However, the consumption of the inhabitants of Adrar state for this fruit is very little and that is the lack of abundance in the market during the season, in addition to the rapid spoilage of this delicate fruit in case It was transported from the north due to the difficult delivery conditions, including the period and method of transportation to the province. Therefore, the solar drying team studied the preservation of this material through the solar drying method in order to preserve and store it for consumption throughout the year. In this study, the fresh figs were screened for the drying process using indirect solar, after that, the microbiological and physicochemical properties was tested in order to evaluate the nutritive value and hygienic quality of dried figs. The results revealed the presence of mesophilic aerobic total bacteria and coliform total, as well as the absence of Salmonella Typhi, Staphylococcus aureus, Clostridium perfringens, and certain yeast colonies. The pH value, activity water, dray matter, and ash assay findings were (0.41), (7.5%), (5.71%), and (5.71%), respectively, which do not impact the final quality of the dried goods and are satisfactory to the standards required by Algerian commercial legislation