Tomato fruit firmness is crucial for reducing loss during handling and marketing. The current study was conducted to identify the type gene action, heritability and genetic gain from selection of tomato fruits in addition to its associations with other traits .The bi-parent cross 'Peto-86' (high fruit firmness) x 'Supermarmande' (low fruit firmness) was used. The investigation employed the analysis of generation (two parents, F1, F2 and F3) mean and variance components based on the five parameters model. It was observed that all gene effects were influential (d= Additive effect, h= dominance effect, l= Dominance x Dominance and i= Additive x Additive). Effect of d, h and i had positive sign while l value was large and negative. Heritability estimate in narrow sense for F2 was 28.0% and elevated to 40.5% in F3. Genetic gain from selection was 11.19% relative to F2 mean. Associations for fruit firmness with other main yield and fruit quality traits were few in number and low in magnitude. It was concluded that improvement of the fruit firmness can be achieved through direct selection in later generations.

Genetic variations in tissue-culture tomato plants has been examined by agro-morphological evaluation and molecular markers analysis. Four tomato varieties were used as donor parents, two types of explants (Cotyledone and hypocotyle) and two combinations of auxin and cytokinin with different concentrations were used for the first time to study the effect of genotype, type of explants and growth regulators on callus induction and plant regeneration in tomato. Significant differences among tomato varieties were observed in all tissue culture studied traits (percentage of callus induction, regeneration rate, number of regenerated plants and number roots per explant). These differences were depending on genotype, explant type, type and concentration of growth regulators. The best regeneration medium from each growth regulator combination distinct used for establishment of regenerated plants. Regenerated plants from each combination of growth regulators which exhibited wide variations compared with its donor parent were selected and subjected to somaclonal variation analysis using molecular markers and agro-morphological traits. Two molecular marker systems, ISSR (inter simple sequence repeat) and SRAP (sequence related amplified polymorphism) were used to analysis of somaclonal variation. These markers revealed polymorphism showing distinct different banding patterns in all somaclones, which were prominent in their differences from the donor parents. To confirm stability of these variation, regenerated plants (R0) from donor parents were transferred to the greenhouse and the first generation of these somaclones (R1) as well as their donor parents were evaluated for plant height, number of branches per plant, No. of inflorescences per plant, No. of flowers per inflorescence, No. of flowers per plant, number of fruits per plant and yield per plant. Generally, the results revealed that some somaclones exceeded their donor parents in one or more traits.

Genetic variations in tissue-culture tomato plants has been examined by agro-morphological evaluation and molecular markers analysis. Four tomato varieties were used as donor parents, two types of explants (Cotyledone and hypocotyle) and two combinations of auxin and cytokinin with different concentrations were used for the first time to study the effect of genotype, type of explants and growth regulators on callus induction and plant regeneration in tomato. Significant differences among tomato varieties were observed in all tissue culture studied traits (percentage of callus induction, regeneration rate, number of regenerated plants and number roots per explant). These differences were depending on genotype, explant type, type and concentration of growth regulators. The best regeneration medium from each growth regulator combination distinct used for establishment of regenerated plants. Regenerated plants from each combination of growth regulators which exhibited wide variations compared with its donor parent were selected and subjected to somaclonal variation analysis using molecular markers and agro-morphological traits. Two molecular marker systems, ISSR (inter simple sequence repeat) and SRAP (sequence related amplified polymorphism) were used to analysis of somaclonal variation. These markers revealed polymorphism showing distinct different banding patterns in all somaclones, which were prominent in their differences from the donor parents. To confirm stability of these variation, regenerated plants (R0) from donor parents were transferred to the greenhouse and the first generation of these somaclones (R1) as well as their donor parents were evaluated for plant height, number of branches per plant, No. of inflorescences per plant, No. of flowers per inflorescence, No. of flowers per plant, number of fruits per plant and yield per plant. Generally, the results revealed that some somaclones exceeded their donor parents in one or more traits.

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The daily consumption of high quality foods in Egypt cre-ated a situation which is marked with increased quantities of im-ported foods as well as dairy products to cover the needs of these products. These imported cheeses, which are originated from several sources, allowed us to carry this work out in order to compare these products with the locally-made one. The sampling and analyses of this work were concentrated on products already exist in the market and ready for consumption. 70 samples of cheeses were tested in this study. 40 were lo-cally-made, while the count of the corresponding imported sam-ples was 30. An evaluation of the experi-mental products was carried out by determination of the chemical composition and the microbial counts in each experimental sample with respect to the fol-lowing main topics: 1- Evalua-tion of the investigated products according to the fulfillment of the recent Egyptian Standards and 2- Evaluation according to the hygi-enic quality of this dairy product. These two topics were taken in consideration in order to: a) compare the locally-made with the imported product and/or b) compare the locally-made market products exist under different trading names with each other. Results were as follow: 1- Evaluation according to the fulfillment of the recent Egyp-tian standards: Generally, the results of this work indicate a complete agree-ment of the chemical composi-tion of the experimental samples of Edam, Blue veined, Gouda, Cheddar and processed cheeses either locally-made or imported with the Egyptian standards (ES:1183-3/2005), (ES:1183-2/2005), (ES:1183-1/2005), (ES:1007-2/2005) and (ES:999-2/2005), in the same order. No compositional significant differ-ences were found between the two experimental groups of cheeses 2- Evaluation according to the hygienic quality: The existence of the coliform bacteria was taken as a parameter for a low hygienic quality before

The daily consumption of high quality foods in Egypt cre-ated a situation which is marked with increased quantities of im-ported foods as well as dairy products to cover the needs of these products. These imported cheeses, which are originated from several sources, allowed us to carry this work out in order to compare these products with the locally-made one. The sampling and analyses of this work were concentrated on products already exist in the market and ready for consumption. 70 samples of cheeses were tested in this study. 40 were lo-cally-made, while the count of the corresponding imported sam-ples was 30. An evaluation of the experi-mental products was carried out by determination of the chemical composition and the microbial counts in each experimental sample with respect to the fol-lowing main topics: 1- Evalua-tion of the investigated products according to the fulfillment of the recent Egyptian Standards and 2- Evaluation according to the hygi-enic quality of this dairy product. These two topics were taken in consideration in order to: a) compare the locally-made with the imported product and/or b) compare the locally-made market products exist under different trading names with each other. Results were as follow: 1- Evaluation according to the fulfillment of the recent Egyp-tian standards: Generally, the results of this work indicate a complete agree-ment of the chemical composi-tion of the experimental samples of Edam, Blue veined, Gouda, Cheddar and processed cheeses either locally-made or imported with the Egyptian standards (ES:1183-3/2005), (ES:1183-2/2005), (ES:1183-1/2005), (ES:1007-2/2005) and (ES:999-2/2005), in the same order. No compositional significant differ-ences were found between the two experimental groups of cheeses 2- Evaluation according to the hygienic quality: The existence of the coliform bacteria was taken as a parameter for a low hygienic quality before

The daily consumption of high quality foods in Egypt cre-ated a situation which is marked with increased quantities of im-ported foods as well as dairy products to cover the needs of these products. These imported cheeses, which are originated from several sources, allowed us to carry this work out in order to compare these products with the locally-made one. The sampling and analyses of this work were concentrated on products already exist in the market and ready for consumption. 70 samples of cheeses were tested in this study. 40 were lo-cally-made, while the count of the corresponding imported sam-ples was 30. An evaluation of the experi-mental products was carried out by determination of the chemical composition and the microbial counts in each experimental sample with respect to the fol-lowing main topics: 1- Evalua-tion of the investigated products according to the fulfillment of the recent Egyptian Standards and 2- Evaluation according to the hygi-enic quality of this dairy product. These two topics were taken in consideration in order to: a) compare the locally-made with the imported product and/or b) compare the locally-made market products exist under different trading names with each other. Results were as follow: 1- Evaluation according to the fulfillment of the recent Egyp-tian standards: Generally, the results of this work indicate a complete agree-ment of the chemical composi-tion of the experimental samples of Edam, Blue veined, Gouda, Cheddar and processed cheeses either locally-made or imported with the Egyptian standards (ES:1183-3/2005), (ES:1183-2/2005), (ES:1183-1/2005), (ES:1007-2/2005) and (ES:999-2/2005), in the same order. No compositional significant differ-ences were found between the two experimental groups of cheeses 2- Evaluation according to the hygienic quality: The existence of the coliform bacteria was taken as a parameter for a low hygienic quality before

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