Abstract This study was carried out during 2011, 2012 and 2013 seasons on eight date palm cultivars namely Zaghloul, Haiany, Halawy, Eraby, Bent Aisha, Samani, Sewy and Amry grown at the Experimental Orchard, Faculty of Agriculture, Assiut University, Egypt. The main objectives of this study were to: 1- Compare the morphological characteristics of the bunches of eight date palm cultivars. 2- Study the relation between bunch emergence level and its morphological characteristics. 3- Determine the optimum patterns and fruit thinning percentage of the eight cultivars. The results of the present study showed that bunches and strands morphological characteristics were differed according to the cultivar and bunch emergence level. All the studied characteristics tended to increase according to bunch emergence level from lower to upper. Fruit thinning percentage determined according to cultivar and bunch emergence level. It is worth notable that cutting back (1 cm) of strand, reduced the initial fruit load by 3.11, 3.74 and 4.64% as average of upper, middle and lower bunches respectively for tested cultivars. So the fruit thinning method could be selected according to the bunch and their strand characteristics. This study is important from economic and cultural view to obtain high yield with good fruit quality of date palm production.

Abstract: This investigation was carried out during three seasons i.e. 2010, 2011 and 2012 on Flame Seedless grapevines grown in sandy soil in El-Karnak vineyard for table grapes production, Luxor governorate, Egypt. Ten combined treatments of GA3, urea and active dry yeast spraying at various stage of berry development were evaluated. The experimental vines were arranged in a complete randomized design with three replications per treatment, two vines each. From the results of this investigation it could be concluded that spraying with GA3 seven times, once at pre-bloom (5 ppm), thrice at full-bloom (2.5, 5 and 7.5 ppm) and other thrice when the berry at (6 mm) pea stage (30, 30 and 20 ppm). As well as, combined spraying GA3 four times once at pre-bloom and thrice at full-bloom plus 0.4% active dry yeast when the berry at pea stage to obtain heavy and less compact cluster and hasten the ripening with fairly good Flame Seedless berries quality. In addition, it could be used urea and yeast instead of GA3 in grape production to overcome the adverse GA3 effects especially for colored cultivars.

Abstract: This investigation was carried out during three seasons i.e. 2010, 2011 and 2012 on Flame Seedless grapevines grown in sandy soil in El-Karnak vineyard for table grapes production, Luxor governorate, Egypt. Ten combined treatments of GA3, urea and active dry yeast spraying at various stage of berry development were evaluated. The experimental vines were arranged in a complete randomized design with three replications per treatment, two vines each. From the results of this investigation it could be concluded that spraying with GA3 seven times, once at pre-bloom (5 ppm), thrice at full-bloom (2.5, 5 and 7.5 ppm) and other thrice when the berry at (6 mm) pea stage (30, 30 and 20 ppm). As well as, combined spraying GA3 four times once at pre-bloom and thrice at full-bloom plus 0.4% active dry yeast when the berry at pea stage to obtain heavy and less compact cluster and hasten the ripening with fairly good Flame Seedless berries quality. In addition, it could be used urea and yeast instead of GA3 in grape production to overcome the adverse GA3 effects especially for colored cultivars.

Abstract This investigation was conducted during two seasons of 2012 and 2013 to study the effect of some post- harvest treatments on storability and quality of Manfalouty pomegranate fruits during storage at ambient temperature. The storage treatments are Nigalla sativa coating oil or wrapping singly or in combination. Sample of each treatments were randomly taken weekly. The obtained data illustrated that undesirable fruits percentage and fruit weight loss %, increased by extending room temperature storage period till 7 weeks. The most clear reduction was associated with untreated fruits where the less values were related with fruit oil coating or fungicidal tissue paper wrappeing singly or in combination. While, juice volume per 100 gm arils gradually decreased by extending room temperature storage period Generally, all treatments of oil coating or any of wrapping materials singly or in combination of oil +fungicidal treated tissue paper wrapping, Nigella sativa essential oil, Nigella sativa essential oil coating + perforated polyethylene wrapping, fungicidal treated tissue paper wrapping and perforated significantly reduced the undesirable fruit and fruit weight loss percentage and significantly increased the juice volume contents compared the untreated fruits during room temperature storage for seven weeks . Its clear to notice that prolonging room temperature storage for 7 weeks caused an increase of total soluble solids % and TSS/acid ratio. While Titratable acidity and vitamin C contents in stored fruits were reduced. Moreover, all treatments significantly decreased the TSS, acidity and increased the TSS/acid ratio and vitamin C content compared to untreated ones. So, it could be concluded that it is important to use Nigella sativa essential oil coating and polyolephinic heat-shrinkable film wrapping to extend the storage life of pomegranate fruits and kept the original quality of the freshly harvested of Manfaluty pomegranate fruits

Abstract This investigation was conducted during two seasons of 2012 and 2013 to study the effect of some post- harvest treatments on storability and quality of Manfalouty pomegranate fruits during storage at ambient temperature. The storage treatments are Nigalla sativa coating oil or wrapping singly or in combination. Sample of each treatments were randomly taken weekly. The obtained data illustrated that undesirable fruits percentage and fruit weight loss %, increased by extending room temperature storage period till 7 weeks. The most clear reduction was associated with untreated fruits where the less values were related with fruit oil coating or fungicidal tissue paper wrappeing singly or in combination. While, juice volume per 100 gm arils gradually decreased by extending room temperature storage period Generally, all treatments of oil coating or any of wrapping materials singly or in combination of oil +fungicidal treated tissue paper wrapping, Nigella sativa essential oil, Nigella sativa essential oil coating + perforated polyethylene wrapping, fungicidal treated tissue paper wrapping and perforated significantly reduced the undesirable fruit and fruit weight loss percentage and significantly increased the juice volume contents compared the untreated fruits during room temperature storage for seven weeks . Its clear to notice that prolonging room temperature storage for 7 weeks caused an increase of total soluble solids % and TSS/acid ratio. While Titratable acidity and vitamin C contents in stored fruits were reduced. Moreover, all treatments significantly decreased the TSS, acidity and increased the TSS/acid ratio and vitamin C content compared to untreated ones. So, it could be concluded that it is important to use Nigella sativa essential oil coating and polyolephinic heat-shrinkable film wrapping to extend the storage life of pomegranate fruits and kept the original quality of the freshly harvested of Manfaluty pomegranate fruits

Abstract This investigation was conducted during two seasons of 2012 and 2013 to study the effect of some post- harvest treatments on storability and quality of Manfalouty pomegranate fruits during storage at ambient temperature. The storage treatments are Nigalla sativa coating oil or wrapping singly or in combination. Sample of each treatments were randomly taken weekly. The obtained data illustrated that undesirable fruits percentage and fruit weight loss %, increased by extending room temperature storage period till 7 weeks. The most clear reduction was associated with untreated fruits where the less values were related with fruit oil coating or fungicidal tissue paper wrappeing singly or in combination. While, juice volume per 100 gm arils gradually decreased by extending room temperature storage period Generally, all treatments of oil coating or any of wrapping materials singly or in combination of oil +fungicidal treated tissue paper wrapping, Nigella sativa essential oil, Nigella sativa essential oil coating + perforated polyethylene wrapping, fungicidal treated tissue paper wrapping and perforated significantly reduced the undesirable fruit and fruit weight loss percentage and significantly increased the juice volume contents compared the untreated fruits during room temperature storage for seven weeks . Its clear to notice that prolonging room temperature storage for 7 weeks caused an increase of total soluble solids % and TSS/acid ratio. While Titratable acidity and vitamin C contents in stored fruits were reduced. Moreover, all treatments significantly decreased the TSS, acidity and increased the TSS/acid ratio and vitamin C content compared to untreated ones. So, it could be concluded that it is important to use Nigella sativa essential oil coating and polyolephinic heat-shrinkable film wrapping to extend the storage life of pomegranate fruits and kept the original quality of the freshly harvested of Manfaluty pomegranate fruits

The separation and quantitative determination of phytic acid (inositol hexaphosphate IP6) and lower inositol (tri-IP3, tetra-IP4 and pentaphosphates IP5) in raw, soaked and germinating faba bean, lentil, chickpea and pea was carried out using an anion exchange column chromatography. The raw faba bean, lentil, chickpea and pea contained higher concentration of IP6 ranged from 637 to 836.9 mg/100g d.m. The IP5 was found in raw faba bean and lentil, whereas, IP3 was detected only in raw chickpea. Soaking for 12 hrs diminished IP6 and increased IP5 and inorganic phosphate (Pi) in faba bean and lentil, while in chickpea and pea, the decrease of IP6 was accompanied by formation of IP5 and increase of Pi. The germination for 48 hrs caused lowering in IP6 and increment in IP5 with formation of IP4 and IP3 in faba bean and lentil. Sharp decreases in IP6 and IP5 were accompanied by increases in IP4 and IP3 in faba bean and lentil after 72-hrs germination. Furthermore, in chickpea and pea showed a large dropping in the contents of IP6 and IP5 after 72 hrs germination, in this paper, different legumes with the phytate content and their hydrolysis products will be presented.

The main essential constituents of agricultural wastes are lignocellulosic and fibrous components. These fibrous and lignocellulosic components are localized in cell wall of plants. The plant cell wall is viewed as an integrated association of complex macromolecules forming a largely insoluble matrix. Lignocellulose refers to plant dry matter biomass, so called lignocellulosic biomass. It is the most abundantly available raw material for the production of bio-fuel, mainly bio-ethanol. It is composed of carbohydrate polymers (cellulose, hemicellulose) and an aromatic polymer (lignin). These carbohydrate polymers contain different sugar monomers (six and five carbon sugars) and they are tightly bound to lignin. Short and long term prospect of ethanol production from lignocellulosic biomass have been evaluated. Lignocellulosic biomass can be converted to ethanol by hydrolysis and subsequent fermentation. Pretreatment process (Delignification) is needed to increase the yield of hydrolysis. The hydrolysis reaction is catalyzed by either acids or/and enzymes. A family of cellulases such as that provided by Tricoderma fungus is necessary for the saccharification process and for complete enzymatic hydrolysis of cellulose. A anaerobic fermentation by yeast is to make hexose sugars to ethanol and carbon dioxide by the pyruvate decarboxylase-alcoholdehydrogenase (PDC-ADH) system (decarboxylation of pyruvic acid to CO2 and acetaldehyde and the latter reduced to ethanol). Pentose-fermenting microorganisms are found among bacteria, fungi and yeasts. Microorganisms in general, metabolize xylose to xylulose through two separate routes. Xylulose subsequently is phosphorylated to xylulose-5-phosphate that can be further catabolized via phosphate pentose pathway and the Embden-Meyerhof pathway to ethanol. L-Arabinose can catabolized by engineered yeast to D-xylulose -5-P and finally to ethanol.

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