This study was conducted in one of the private orchards in Al-Haritha region, Northern Basra city to study the effect of spraying antioxidants with three concentrations of (0, 3 and 6) ml.L-1 on two cultivars of jujube trees, Alarmouti and Altfahic. The physical traits of the stages of fruit growth were studied, starting from 50 days after flowering to the final maturity 120 days after of flowering. The results of the study recorded It is too complicated. The progress of the growth and development fruits for all the traits. The study revealed that the Alarmouti cultivar significantly excelled in most of the studied traits at all different growth stages, where the highest values ​​were recorded in the traits of size, length, diameter, and fruit weight (11.07 cm3, 35.99 mm, 27.40 mm, and 21.97 g) respectively. It also excelled in chemical traits during growth stages. The study also showed that the antioxidant concentration of 6 ml.L-1 significantly excelled in most of the studied physical and chemical traits. The bi-interaction also had a significant effect on the studied traits, while the fresh weight of the seed was not significant different between cultivars, concentrations, and their -interaction.

This study was conducted during the season 2020-2021 in the laboratories of the College of Agriculture, the University of Basra, and the Technical Institute of the Southern Technical University to study two types of buckthorn fruits, namely Tuffahi and Earmotiun fruits, and the concentration of GABA was estimated in both varieties before maturity and full maturity. (HPLC) was used to determine the concentration of this vital substance and the results showed the presence of this acid in a higher concentration in the fresh phase of both cultivars, while the concentration of GABA in the pome fruit was higher than in the Emotion fruit. and microorganisms. It has many important and health-promoting functions. There are not many studies about this acid and its presence in plants, so this study aimed to confirm the presence of this acid in the fruits of buckthorn.