In process of sucrose determination in SUGAR beet, pulp analysis by polarometric method is done on the basis of fresh root weight. The volume of the juice of 26 grams of the pulp is considered 23 ml that with 177 ml of clarifying agent would be 200 ml. Drought stress and dehydrated root reduce. The volume of the pulp extract of 23 ml. The objective of this experiment was to determine the proper method for juice extraction from beet roots grown under drought, salinity and normal conditions in the procedure of SUGAR content measurement. SUGAR beet roots produced under various conditions were subjected to dehydration after harvest. Three levels of dehydration [(A) including fresh beet with 76±1 percent moisture (a1), dehydrated roots up to 70± 1 (a2) and 63± 1 (a3) percent water content] and three juice extraction methods [(traditional cold digestion (b1), hot digestion (b2) and improved French method (b3)] were arranged in a factorial experiment (3*3) in CRD with 12 replications. SUGAR content, dry matter, marc, brix and juice electrical conductivity were determined for all treatments. The results showed that beet dehydration from 76 to 68 percent increased both dry matter and marc contents from 24 to 32 and from 4.7 to 7.1 percent, respectively. In normal roots there was no significant difference in terms of SUGAR content determination by various extraction methods. However, SUGAR content of beet roots grown under semi-salinity (P<0.05), salinity and drought (P<0.01) conditions were affected significantly by extraction methods. These differences are presumably due to differences in marc and dry matter contents. In conclusion, overall there was no difference between the hot digestion and French methods in all conditions. Whereas, the difference of traditional methods with French method for dry matter of 24 to 27 percent was not significant. Thus, it is recommended to determine SUGAR content of beet roots having up to 27 percent dry matter by cold digestion method and in the beet roots of greater than 27 percent dry matter the proper way of juice extraction is French method.

Salinity is a major environmental stress that causes severe damage to crop and horticultural products and also reduces plant biodiversity. Nowadays with using grafting method man has overcome problem of soil salinity and ultimately, with the aim of reaching higher-quality products. In this study, water melon (cv. SUGAR baby) was grafted on to the hybrid rootstocks of shintozwa (Cucurbita maxima×Cucurbita moschata), pepo (Cucurbita pepo), Buttle gourd (Lagenaria siceraria var gilan), Bitter cucumber (Citrullus colocynthis var kerman), Kermansha and Hamedan water melon (Citrullus lanatus var Kermanshah and hamedan), and using the hole insertion grafting method to the greenhouse. Grafted and un-grafted plants were exposed to to 0, 30 and 60 mM NaCl, in greenhouse and field conditions were studied. The results of this study showed that the content of sodium and chlorine elements in the leave of grafted plants onto shintozwa and pepo rootstocks in both salinity treatments was lower than of un-grafted plants. Relative variations (percentage increase) of relative water content of leave of grafted plants onto shintozwa rootstock as compared to those of un-grafted plants were 21. 16%. Also, the highest (430 g) and lowest (285 g) fresh weight of the shoot were related to SUGAR baby grafted onto shintozwa and un-grafted SUGAR baby respectively. The highest (8. 76) and lowest (5. 84%) of the TSS were related to the salinity level of 60 mM sodium chloride and control treatment (0 mM sodium chloride), respectively. There was no difference between the rootstocks in regarding to TSS, therefore, the studied rootstocks did not have a negative effect on the fruit quality of the watermelon of SUGAR baby cultivar. Grafted plants onto shintozwa and pepo rootstock showed the highest (18781 kg / ha) and the lowest yield (10154 kg / ha) respectively. Therefore, according to the results of this study, the shintozwa rootstock could be considered as a suitable rootstock for the watermelon transplant of watermelon of SUGAR baby cultivar. under conditions of salinity stress.

Alphabet tools for human language is fluent sentence. As the neurotic, depressed people also, the incompatible alphabet can also be low, even in death. Intellectuals From the foreign language inconsistent with the requirements of the times we know, the text of the speech is measured, when writing to think, evaluate and revise its existence While none of these features will not say when. As a result, paper, stronger, more beautiful and more accurate speech appears. Because it is the pillar of development of any language, For a stable Persian language as worthy of this nation's culture is like - grow, it is imperative to correct the line that caused the alphabet literacy seekers fleeing domestic Language and foreign militants and basic practical steps proposed in this application have been told that removed.

Introduction: The cake is a very diverse variety of flour products that are popular among people, especially children and adolescents. This product is a sweet with a special soft tissue that flour, oil, SUGAR and eggs are the main its ingredients (Institute of Standards and Industrial Research of Iran 2006). Despite the benefits of sucrose as a natural sweetener with desirable performance characteristics, due to problems with blood pressure, heart disease, tooth decay, obesity and increased blood glucose and insulin levels, especially for harmful diabetics in addition, due to economic and technological issues, increasing research are under way to replace SUGAR with other sweeteners. One of the important issues regarding the replacement of SUGAR in food products is the choice of the type of sweetener to replace and how to preserve the quality of the product during the storage period (Gohari Ardabili et al 2005). SUGAR is an essential ingredient in the preparation of various types of cakes, which in addition to the role of sweetening has a great effect on the physical and chemical properties of the product (Specter and Setser 1994). There are many substitutes for SUGAR for use in baking products. For example, raw honey, maple syrup, molasses, stevia, xylitol, brown rice syrup, SUGARcane condensate extract, glucose syrup, brown SUGAR, dextrose, corn syrup, invert SUGAR, malt extract and date SUGAR are the natural substitutes for SUGAR in the baked goods (Asghar et al 2006, Obiegbuna et al 2013). Considering the nutritional properties and high SUGAR content, date palms are used as a desirable substitute to SUGAR in food formulations to increase nutritional value and avoid sucrose complications. One of the products produced from dates is honey or date liquid SUGAR, which contains compounds such as glucose, fructose, sodium, potassium, calcium and magnesium, and because of the solid particles being separated from the liquid portion of the product, it can be used to prepare the syrup and clear beverages (Kordi et al 2010). Date liquid SUGAR is concentrate of clear and bleached date syrup that is produced after extraction date juice with removing pectin compound, protein, fiber and its color is brown to yellow. Its properties are similar to honey bee honey, and this product has high functional and nutritional value. In this study, date liquid SUGAR was used as a replacement for SUGAR in cake production with the aim of evaluating the physicochemical and sensory properties of the cake. Materials and methods: The date liquid SUGAR used in this work was purchased from Dambaz Company and wheat flour was purchased from Tavakkol factory of Kerman. Other materials including SUGAR, oil, egg and baking powder purchased from local market of Kerman. SUGAR substitution with date liquid SUGAR in this research was 25, 50, 75 and 100 percent After cooking, cakes were cooled at room temperature for about one hour and then packaged in zip-kip polyethylene bags and stored at refrigerator (4-6 ° C) until performing tests. The cake was evaluated in terms of physicochemical (including weight loss, pH, porosity, density, moisture, hardness of texture and color of crust and crumb) and sensory (texture, crust color, taste and total acceptance) properties. The weight loss calculated by measuring the difference of weight before and after baking. PH was measured by a digital pH meter. Cake moisture content was determined by drying samples at 105± 2° C in a hot air oven. The volumes of the cake samples were measured by the seed replacement method and then density was calculated by dividing the volume by the weight (Sahin and Sumnu 2006). For determining of porosity of cake crumb, image processing technique used. Cross sectional image of cake was documented by a table top scanner (HP Scanjet 2400, China) with 300 ppi. The images were analyzed by ImageJ software and percentage of porosity was calculated (Turabi et al 2010). The hardness of the cake was evaluated in two different days, 4 and 8 days after production, using a texture analyzer machine. The first, the cake samples were cut into cubes of 25 × 25 × 20 mm then compressed by a plate probe (50 × 100 mm) at 50 mm/min speed for 10 mm (Aghamohammadi et al 2012). Color measurements were done using a Hunterlab Colorimeter (Celik et al 2007). Sensory evaluation was carried out by 5-point Hedonic Scale. The cakes were estimated for the sensory attributes by selected semi-trained panelists. The panelists were asked to evaluate the samples and score them between 1 (most disliked) to 5 (most liked). Analysis of variance (ANOVA) was conducted for data using MSTAT-C software. Differences between the mean values were also determined using Duncan’ s Multiple Range test (P<0. 05). Results and discussion: The results of this research showed that date liquid SUGAR had a significant effect on physicochemical characteristics and sensory properties of samples. By increasing of date liquid SUGAR in cake formulation weight loss, pH, porosity, lightness of crust and crumb, yellowness of crust decreased and density, moisture, hardness of product texture, and redness of crust and crumb increased. The least value of weight loss (18. 2%), pH (6. 59), porosity (13. 6%) and most value of density (0. 5 g/cm3), darkness of crust and crumb of cake (respectively 33. 21 and 43. 62) were related to substitution level of 100%. The sensory evaluation results indicated that all sensory scores of cake decreased with increasing level of date liquid SUGAR. However, no significant difference was found between the crust color, texture and total acceptance scores of the low SUGAR cake and the control in the replacement levels of 25 and 50. Also, based on the mean comparison results, the taste score of the cake has been significant with the control just at the level of 100% replacement. Conclusion: Between different levels of date liquid SUGAR, the Levels of 25 and 50% had less negative effects on physicochemical properties of the cake. On the other hand, the low SUGAR cakes with 25 and 5o% date liquid SUGAR showed sensorial attributes similar to the control cake. It can be concluded that date liquid SUGAR can be replaced with SUGAR up to 50% to the cupcake formulation without adverse effects on the quality of cakes.

In order to determine the optimum sowing and harvesting dates of two autumn SUGAR beet cultivars (Bete vulgaris L.) and develop the planting area of this crop, the present research was conducted in Fasa, Iran during 2005-2008. The experiment was carried out in split-split plots based on randomized complete block design (RCBD) with four replications. Three sowing dates (September 27, October 17 and November 6) were assigned to main plots, two commercial SUGAR beet cultivars (BR1 and Rasoul) to sub- plots and three harvesting dates (April 30, May 26 and June 20) to sub-sub plots. During the growing period, parameters such as number of plants, lost plants, growth rate and bolting percentage were determined. The root yield was measured by harvesting the roots from the two middle rows of plots. Characteristics such as root yield, SUGAR content, impurities (K, Na and α-amino nitrogen) and white SUGAR percentage, purity of raw extract, alkalinity and molasses SUGAR were measured. Results showed that bolting percentages of sowing dates were significantly different at 1% level of probability. The highest bolting percentage (18.409%) was obtained from September 27 sowing date. Sowing dates (September 27 and November 6) had the lowest bolting percentage (5.420% and 2.870%, respectively). The bolting percentage, root yield, SUGAR content, impurities, and purity of raw extract, alkalinity, molasses SUGAR and white SUGAR yield of the cultivars were not significant. The maximum bolting percentage obtained from the harvesting date (June 20) was 9.964%. Maximum root yield and white SUGAR yield was obtained from the sowing date (September 27) and harvesting date (June 20) which were 58.486 and 5.360 tha-1, respectively. With respect to the increased yield due to planting date of September 27 and harvesting date of June 20, use of bolting tolerant cultivars to ensure higher quality and yield I recommended.

The type of cultivar, agricultural management, soil diseases, environmental conditions, the topping method, and the duration of storage are factors affecting root yield, SUGAR content, and extraction coefficient of SUGAR in SUGAR beet. The aim of this report was to compare the operation information of SUGAR factories in the country for two years of 2020 and 2021. Evaluation of the operation statistics of the country's SUGAR factories in 2021 showed that 1461965 tons SUGAR was produced, of which 881480 tons (60.3%) was extracted from SUGAR beet and 580465 tons (39.7%) derived from SUGAR cane. Compared with the production of 1602639 tons of SUGAR in 2020 of which 767047 tons were from SUGAR beet (47.9%) and 835592 tons (52.1%) from SUGARcane, about 8.8% decrease in production was observed in 2021. However, the production of SUGAR from SUGAR beet increased by 12.4% in 2021 compared with 2020, and the sowing area in 2021 for both spring and autumn (121813 ha) increased by about 13.4% compared with 2020. Whilst, the average SUGAR content and extraction coefficient of SUGAR in 2021 was 16.35 and 80.53%, respectively which was 0.6 and 1.47% lower than 2020, respectively as a consequence of incomplete topping and the storage period of SUGAR beet in the silo of SUGAR factories.

Determination of an optimum sample size for the evaluation of SUGAR beet quality is of vital importance. A desirable SUGAR beet sample could represent confidently the SUGAR content and quality of delivered beets to the SUGAR factories. This experiment was carried out at Research Station of Kamalshahr, Karadj, Iran. The experimental field was about 2000 m2 with the distance between rows and plants being 60 and 20 cm, respectively. A triploid multigeram variety (IC1) was used in this study. During the growth period, 180 kg/ha nitrogen was utilized at two times. Half of N was applied pre sowing and half of N as the top dress. The experiment was conducted by controlling disease, pests, and irrigation. Treatments included pulps of n1=5 to n16=80 roots as: 5, 10, 15, 20, 25, 30, 35, 40, 45, 50, 55, 60, 65, 70, 75, 80 roots after harvest. Pulps were supplied for each treatment and then chemically analyzed. The results showed that for a proper evaluation of SUGAR content in semiarid regions like Karaj, a minimum of 65 beet roots is required to limit the SUGAR content fluctuation. Therefore, for an accurate estimation of SUGAR content of a heterogeneous variety such as IC1, at least 65 beet roots might be considered to represent a real sample of a SUGAR beet population.

To assess root and white SUGAR yield stability of 11 spring SUGAR beet genotypes together with three check cultivars, a field experiment was carried out using randomized complete block design with four replications in six agricultural research stations,Toroq (Mashhad), Zarghan, Khoy, Kermanshah Miandoab, and Karaj, Iran, in 2020 and 2021. Combined analysis of variance showed that genotype × environment interaction was significant (P < 0. 01), and genotypes had different performance in different environmental conditions. Based on regression coefficient, deviation from regression, Shukla’, s stability variance, Wrick's ecovalence, and coefficient of determination, GB-6 and GB-10 genotypes were identified with high root and white SUGAR yield and yield stability. Although the number of genotypes with yield stability increased by using superiority measure and coefficient of variation, three genotypes including,GB-11, GB-10, and GB-2 showed the highest yield stability for root and white SUGAR yield, respectively. Using GGE biplot method, GB-11, GB-10, GB-2 and GB-6 were identified with higher root and white SUGAR yield, than average of all genotypes, and higher yield stability, respectively. Considering the results of this research, GB-6, GB-11, GB-2, and GB-10 were identified as high-yielding genotypes with high yield stability.