A field experiment was conducted at Mallawi Agriculture Research Station Farm – El-Minia Governorate, Egypt in two successive seasons of 2012/2013 and 2013/2014 (plant crops) to find out the influence of gypsum, filter mud cake with inorganic fertilization on chemical composition and juice quality of three sugarcane varieties. The obtained results could be summarized as follow: Gypsum rates had insignificant effect on leaves consists of P and K and significantly on the percentages of N, S and Ca of sugarcane leaves in the both seasons. Each increment in gypsum rate was associated with a significant increase in juice quality (brix% and sucrose%) in the two seasons. Juice purity% and reducing sugars% significantly affected by gypsum rates only in the first season, but the same traits showed insignificant response to gypsum rates in the second growing season. As for, filter mud cake with inorganic fertilization, the data cleared that fertilization had a significant effects on the traits of N, P, K, S and Ca leaves consist, juice quality traits (brix, sucrose and reducing sugars percentages) in the first and the second growing seasons. Juice purity percentage significantly affected only in the 1st season. Also, varieties differed significantly in respect to the traits of N, P and K leaves consists and brix% in the first and the second growing seasons, but had insignificant effect in repect of S and Ca leaves concentrations, purity% and reducing sugars% not only in the first season but also in the second one as well as it had significant effect on sucrose% in the second growing season. The second order interaction showed insignificant effects on N, P, S and Ca leaf concentrations, significant effect on brix and sucrose percentages in the first and the second growing seasons, while it showed significant effect in K concentration in the second season only, however it had a significant effect on purity and reducing sugars percentages only in the first growing season.

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The experiment was conducted during 2013/2014 and 2014/2015 successive storage seasons. A combination of two local cultivars of garlic namely, Assiut and El-Minia were arranged in a randomized complete block design (CRBD) with 4 replicates. This work aimed to study the effect of storage methods (packaging including storage in news paper and polyethylene bags, Basal stem removing, heat and Edible coating treatments (Agar, Agar+Gellan, Agar+Chitosan,Gellan and Chitosan) on some garlic physical and chemical properties. It could be concluded that garlic physical and chemical properties of stored garlic bulbs significantly influenced by the storage methods. Keeping it in Polyethylene bags gave the highest weight losses while wrapping in newspaper gave the minimum weight losses (%) and empty cloves (%). Protein and flavonoid significantly increased while carbohydrate (%) significantly decreased in comparison to fresh and control treatment as a results of storage treatments.

The experiment was conducted during 2013/2014 and 2014/2015 successive storage seasons. A combination of two local cultivars of garlic namely, Assiut and El-Minia were arranged in a randomized complete block design (CRBD) with 4 replicates. This work aimed to study the effect of storage methods (packaging including storage in news paper and polyethylene bags, Basal stem removing, heat and Edible coating treatments (Agar, Agar+Gellan, Agar+Chitosan,Gellan and Chitosan) on some garlic physical and chemical properties. It could be concluded that garlic physical and chemical properties of stored garlic bulbs significantly influenced by the storage methods. Keeping it in Polyethylene bags gave the highest weight losses while wrapping in newspaper gave the minimum weight losses (%) and empty cloves (%). Protein and flavonoid significantly increased while carbohydrate (%) significantly decreased in comparison to fresh and control treatment as a results of storage treatments.

The experiment was conducted during 2013/2014 and 2014/2015 successive storage seasons. A combination of two local cultivars of garlic namely, Assiut and El-Minia were arranged in a randomized complete block design (CRBD) with 4 replicates. This work aimed to study the effect of storage methods (packaging including storage in news paper and polyethylene bags, Basal stem removing, heat and Edible coating treatments (Agar, Agar+Gellan, Agar+Chitosan,Gellan and Chitosan) on some garlic physical and chemical properties. It could be concluded that garlic physical and chemical properties of stored garlic bulbs significantly influenced by the storage methods. Keeping it in Polyethylene bags gave the highest weight losses while wrapping in newspaper gave the minimum weight losses (%) and empty cloves (%). Protein and flavonoid significantly increased while carbohydrate (%) significantly decreased in comparison to fresh and control treatment as a results of storage treatments.

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.

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.

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.