This study had made in El-Nubaria region at the desert street Alex, Cairo 75 km during 2012 and 2013 seasons. Three different scions from Europe grape vine on three different rootstocks are used in this study, their age is six years old in private orchard, sandy clay loom soil on spaced at 2×3 m and irrigated by drip. The results showed that, Flame seedless scion grafted on different rootstocks gave the earliest time for bud burst time, flowing time, time of cluster flower setting, berry coloring time and time of berry ripening comparing with Superior and Thompson scions and ungrafted cultivars. Moreover, data showed that Superior seedless and Thompson seedless cultivars scions on Freedom, Polcin1103 and salt Greek rootstocks gave the better number for internodes/cane per vine comparing to Flame seedless cultivars grafted on Freedom, Polcin1103 and salt Greek rootstocks in both seasons. Flame seedless and Superior seedless cultivars grafted on Freedom, Polcin 1103 and salt Greek rootstocks gave the better berry adherence strength per vine, yield and yield components in contract to Thompson seedless cultivars grafted on Freedom, Polcin 1103 and salt Greek rootstocks in two seasons. Leaf mineral contents in scions understudy did not clearly affected with type of rootstocks comparing with ungrafted scions, Polcin1103 rootstock increased all leaf mineral contents understudy followed by Freedom, salt Greek stock and finally ungrafted scion. Also, leaf of Superior seedless contained the highest values of elements followed by Thompson seedless and Flame seedless regardless the type of rootstocks.

No abstract

Pomegranate fruit contains high content of phytochemical constituents which have many health benefits. Peel and rind are wastes of pomegranate fruit processing, represent up to 50% of its weight. This study aimed to evaluate the ethanolic extract of pomegranate fruit parts: arils, rind and peel as sources of bioactive compounds as well as their antioxidant and antimicrobial activities for their application as an active edible film. Results clearly demonstrated that peel extract (PE) had the highest content of total phenolics and flavonoids (342 mg GAE /g and 82.33mg catechol /g, respectively) followed by rind extract (RE) containing 213.00 mg GAE/g and 70.50 mg catechol /g, respectively, and finally arils extract (AE) (108.22 mg GAE /g and 55.58 mg catechol/g), respectively. Results indicated that total anthocyanins content was concentrated in PE (15.24mg Cynidian-3-glycoside/g) and AE (11.04 mg Cynidian-3-glycoside/g), while RE (6.51 mg Cynidian-3-glycoside/g) had the lowest value. Peel extract exhibited the highest antioxidant activity followed by RE and were significantly higher than that of AE. These results were confirmed with the DPPH and ABTS + assays. Consequently, PE followed by RE had higher antimicrobial activity against several pathogenic strains than AE and can be used as natural preservative for food. Peel extract and RE were incorporated into pectin film at concentration of 15 mg/ml to develop an active edible film. Pectin film without the tested fruit parts extract was used as the control film. The obtained results revealed that the film prepared from pectin with PE and RE was successfully developed and considers as an active edible film with antioxidant and antimicrobial properties.

No abstract

Heat treatments and exposure to elevated CO 2 are known to reduce the incidence of chilling injury on grapefruit. In the current study, ʻMarshʼ grapefruit (Citrus paradisi Macf.) were harvested on 17 Jan. or 22 Mar. 1996 and exposed to hot water (HW) dips (48 °C for 120 minutes) or exposed to controlled atmosphere (CA) of 10% or 16% CO 2 during the fi rst 3 weeks of an 8-week cold storage period (4.5 °C) to test their effects on the development of peel pitting (i.e., chilling injury) and proline and other compositional changes of the peel and juice. All HW and CA treatments from both harvests greatly reduced the development of peel pitting compared to the control. These treatments were also associated with lower average proline levels in the fl avedo during storage. This suggests that HW and elevated CO 2 may reduce chilling-induced peel pitting by facilitating proline metabolism in grapefruit fl avedo tissue. HW and CA treatments resulted in higher peel total soluble and nonreducing sugar levels, but effects on peel reducing sugar and free amino acid concentrations were not consistent. In the juice, HW reduced titratable acidity (TA) concentrations while CA tended to increase both TA and ascorbic acid concentrations. Compared to the control, CA resulted in a slight decrease in total soluble solids during storage, while the effect of HW was inconsistent.