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Experiments were conducted during four consecutive seasons of 2017, 2018, 2019 and 2020 on three grape cultivars including “Bez-El-Anza”, “Thompson Seedless” and “Red Roomy” planted at the Experimental Orchard of fruit section, Faculty of Agriculture, Assiut University in a complete randomized blocked design. This investigation was carried out to study the effect of spraying Seaweed extract, Amino acids and Vitamins on C/N ratio, yield and berry quality of some grape cultivars. The obtained results showed that Tyrosin at 500 ppm recorded the highest yield (9.47 kg/vine) during the 1st season. All treatments had a significant impact in the respect of TSS %, acidity% and TSS/acid ratio. Concerning C/N ratio, Vit.B12 at 150 ppm recorded the highest ratio (44.85) during the 1st season. Hence, the present study concluded applications of Seaweed extract, amino acid and Vitamins improved vine C/N ratio, yield and berry attributes of “Bez-El-Anza”, „Thompson Seedless‟ and “Red Roomy” grape cultivars.

Experiments were conducted during four consecutive seasons of 2017, 2018, 2019 and 2020 on three grape cultivars including “Bez-El-Anza”, “Thompson Seedless” and “Red Roomy” planted at the Experimental Orchard of fruit section, Faculty of Agriculture, Assiut University in a complete randomized blocked design. This investigation was carried out to study the effect of spraying Seaweed extract, Amino acids and Vitamins on C/N ratio, yield and berry quality of some grape cultivars. The obtained results showed that Tyrosin at 500 ppm recorded the highest yield (9.47 kg/vine) during the 1st season. All treatments had a significant impact in the respect of TSS %, acidity% and TSS/acid ratio. Concerning C/N ratio, Vit.B12 at 150 ppm recorded the highest ratio (44.85) during the 1st season. Hence, the present study concluded applications of Seaweed extract, amino acid and Vitamins improved vine C/N ratio, yield and berry attributes of “Bez-El-Anza”, „Thompson Seedless‟ and “Red Roomy” grape cultivars.

Experiments were conducted during four consecutive seasons of 2017, 2018, 2019 and 2020 on three grape cultivars including “Bez-El-Anza”, “Thompson Seedless” and “Red Roomy” planted at the Experimental Orchard of fruit section, Faculty of Agriculture, Assiut University in a complete randomized blocked design. This investigation was carried out to study the effect of spraying Seaweed extract, Amino acids and Vitamins on C/N ratio, yield and berry quality of some grape cultivars. The obtained results showed that Tyrosin at 500 ppm recorded the highest yield (9.47 kg/vine) during the 1st season. All treatments had a significant impact in the respect of TSS %, acidity% and TSS/acid ratio. Concerning C/N ratio, Vit.B12 at 150 ppm recorded the highest ratio (44.85) during the 1st season. Hence, the present study concluded applications of Seaweed extract, amino acid and Vitamins improved vine C/N ratio, yield and berry attributes of “Bez-El-Anza”, „Thompson Seedless‟ and “Red Roomy” grape cultivars.

Experiments were conducted during four consecutive seasons of 2017, 2018, 2019 and 2020 on three grape cultivars including “Bez-El-Anza”, “Thompson Seedless” and “Red Roomy” planted at the Experimental Orchard of fruit section, Faculty of Agriculture, Assiut University in a complete randomized blocked design. This investigation was carried out to study the effect of spraying Seaweed extract, Amino acids and Vitamins on C/N ratio, yield and berry quality of some grape cultivars. The obtained results showed that Tyrosin at 500 ppm recorded the highest yield (9.47 kg/vine) during the 1st season. All treatments had a significant impact in the respect of TSS %, acidity% and TSS/acid ratio. Concerning C/N ratio, Vit.B12 at 150 ppm recorded the highest ratio (44.85) during the 1st season. Hence, the present study concluded applications of Seaweed extract, amino acid and Vitamins improved vine C/N ratio, yield and berry attributes of “Bez-El-Anza”, „Thompson Seedless‟ and “Red Roomy” grape cultivars.

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The effect of thermization and pasteurization on the chemical, microbiological, and sensory properties of Ras cheese was studied. Ras cheese was made from raw, thermized, and pasteurized milk and ripened at 13 ± 2 °C and relative humidity of 80 ± 5% for 3 mo. Cheeses were analyzed when fresh and after 15, 30, 45, 60 and 90 days of ripening for moisture, acidity, fat, soluble protein, total nitrogen, salt, and total volatile fatty acids. Also, cheeses were examined for flavour, appearance, body and texture through 3 mo. Cheese made from raw milk was scored much higher for flavour than those made from thermized and pasteurized milk. Cheese with high total volatile acidity was characterized by good flavour. On the other hand, thermized and pasteurized milk cheeses were characterized by more compact body and smoother texture, particularly pasteurized milk cheese. Few holes and cracks were seen in thermized and pasteurized milk cheese.