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Lignocellulosic fibers, which obtained from Citrus trees trimmings, were modified with Aspergillus flavus (EGYPTA5) enzymes. The non-modified and the modified lignocellulosic fibers were used with low density polyethylene (LDPE) by melt blending brabender method at 170 °C with different ratio (5, 10 and 20 wt%) to obtain wood plastic composites (WPC). The prepared samples were characterized using Fourier-transformed infrared (FT-IR), Scan Electron Microscope (SEM), and Water vapor transmission rate (WVTR) as well as, the mechanical, thermal, biodegradability and swelling properties were examined. The fabricated WPC displayed good mechanical and thermal properties compare with pure LDPE. Also, the WVTR was enhanced by the addition of modified lignocellulosic fibers over the unmodified one. Moreover, the enzymes assay such as cellulase and lignin peroxidase enzymes were estimated and confirming the growing of fungi on the lignocellulosic fiber in solid state fermentation condition to improve lignin peroxidase production and eliminate cellulose enzymes. The fabricated WPC can be used in different environmental application such as packaging system, that it will be green, economic, and partially biodegradable.

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The implementation of nanofertilizers in agriculture is the purpose in specific to decrease mineral losses in fertilizing and raises the yield during mineral management as well as supporting agriculture development. Hence, this experiment was conducted in Shebin El-Kom, El-Monifia governorate, Egypt, during two seasons 2017 and 2018 to study the effect of micronutrient oxide nanoparticles of zinc, iron, and manganese, as well as combination between these oxides as a foliar application on the growth, yield, and quality of squash plants. The obtained results showed that the spraying of manganese oxide nanoparticles on the plants led to the best vegetative growth characteristics, also, the characteristics of the fruits, yield, and the content of photosynthetic pigments. On the contrary, the content of organic matter, protein, lipids, and energy gave the highest value in squash fruits that have been sprayed with iron oxide nanoparticles.