Four stages of maturity acerola fruits (Malpigh-ia glabra L.) namely green, mature green/yellow, pale red and ripe mature were analyzed in fresh and dried at 50˚C under vacuum. Also, fresh fruits were used to prepare jam and mixed with different ratios of fig fruit. Results showed that protein con-tent was gradually decreased from 1.12 for green to 0.82% for ripe mature stage of acerola, while, the titratable acidity was decreased gradually with increasing the maturity stage while, the pH and soluble solids were gradually increased. The high-est percentages of reducing and total sugars were observed for pale red stage and the lowest were showed in green stage. Also, ascorbic acid was higher in green/yellow mature while in pale red and ripe stages were lower. Phenolic compounds were analyzed by HPLC in acerola fruit. The detected phenolic compounds were gallic, protocatechuic, catchein, catechol, chlorogenic, caffeic, syringic, ellagic, ferrulic, coumarine and cinnamic in both fresh and dried acerola. The green/yellow maturity of acerola extract recorded the highest percent of total antioxidant activity (74.46 %) while the lowest total antioxidant activity was observed in the ripe mature acerola (20.75%). Sensory evaluation of jam prepared from acerola and mixed with fig 1:1 recorded the highest scores compared to other prepared jams. Meanwhile, the content of ascorbic acid and total antioxidant activity were increased by increasing the percent of acerola fruit

A computer program based on windows application was developed using a Micro soft visual dot net software to determine the water requirements for vegetable crops in arid land. Through three simple steps, the user can easily calculate the water requirements for more than 35 vegetables. The first step is to locate the area of growing crops and compute the reference Evapotranspiration (ETref) using the Penman Monteith mathematical model. The second step is select the crop factor values and growing period lengths. Accordingly, the crop ET is calculated. The third step is to compute the total irrigation water requirements for the selected vegetable crop. It is intended in the paper to show all mathematical background used in the calculations. In addition, snap shot screens will be used to illustrate the use of the developed computer program.

Fresh Bolti fish (Tilpia nilotica) collected randomly from 9 different markets in Ismailia Governorate for evaluation the effect of grilled fish by the method used in grillrooms and houses on the concentration of pesticide residues found and the nutritive value.  Results revealed that decrease in the estimated parameters i.e. moisture, crude protein, fat and ash by grilling, this decrease were 6.07, 2.63, 4.07 and 1.56%, respectively. On the contrary, carbohydrates behaved another behavior that there was an obvious increase ranged from 1.98% to 2.92%. Fresh and grilled fish were analyzed to detect 12 organochlorine (OC) and 7 synthetic pyrethroid (SP) pesticides with a mean level on a lipid basis. Gas Liquid Chromatography equipped with Electron Capture Detector GC-ECD was used to detect the contamination in the samples. The results showed that p,p'-DDE  isomer was dominated over the other isomers in all analyzed fish samples, followed by a-isomer of hexachlorocyclohexane. The concentrations of OC residues were higher than SP pesticides in all fish muscles. Also, the fresh fish muscle recorded higher concentrations of the evaluated pesticides than the grilled one.

ABSTRACT   Iron deficiency anemia is considered one of prevalent patients in developing countries, whereas it is well known that wheat flour is deficient in iron, hence, in this study wheat flour (72%) extraction fortified with celery seeds and cinnamon bark meal individually as a natural sources of iron at levels 5, 7.5 and 10 g/100 g wheat flour and preparation of biscuit samples. Iron content in wheat flour, celery seeds and cinnamon were determined. Biscuit samples were sensory evaluated and baking quality tested. Total iron and available iron were determined in biscuit samples. Biological evaluation for experimental rats designed and histopathological examination was tested for heart organ of rats. The results showed that wheat flour, celery seeds and cinnamon contained from iron 1.98, 57 and 50 mg/100 g respectively. Total iron and available iron increased in biscuits samples by increasing celery seeds and cinnamon additives compared with unfortified biscuits (control). Sensory evaluation of biscuit samples showed slight decrease in color, crunchiness and appearance while odor and taste significantly improved by increasing celery seeds and cinnamon additives compared with control. Baking quality of biscuit samples indicated increasing in weight, while volume, diameter and thickness slightly decreased by increasing celery seeds and cinnamon additives compared with control. Biological evaluation revealed that mean values of hemoglobin, hematocrit, red cell count, mean corpuscular volume, mean corpuscular hemoglobin, mean corpuscular hemoglobin concentration, serum iron and serum ferritin significantly improved after 8 weeks in groups rats fed on biscuits fortified with celery seeds and cinnamon compared with control. Histopathological overhaul declared amelioration in organ heart for groups rats fed on biscuits fortified with celery seeds and cinnamon compared with anemic control.

Iron deficiency anemia is considered one of prevalent patients in developing countries, whereas it is well known that wheat flour is deficient in iron, hence, in this study wheat flour (72%) extraction fortified with celery seeds and cinnamon bark meal individually as a natural sources of iron at levels 5, 7.5 and 10 g/100 g wheat flour and preparation of biscuit samples. Iron content in wheat flour, celery seeds and cinnamon were determined. Biscuit samples were sensory evaluated and baking quality tested. Total iron and available iron were determined in biscuit samples. Biological evaluation for experimental rats designed and histopathological examination was tested for heart organ of rats. The results showed that wheat flour, celery seeds and cinnamon contained from iron 1.98, 57 and 50 mg/100 g respectively. Total iron and available iron increased in biscuit samples by increasing celery seeds and cinnamon additives compared with unfortified biscuits (control). Sensory evaluation of biscuit samples showed slight decrease in color, crunchiness and appearance while odor and taste significantly improved by increasing celery seeds and cinnamon additives compared with control. Baking quality of biscuit samples indicated increasing in weight, while volume, diameter and thickness slightly decreased by increasing celery seeds and cinnamon additives compared with control. Biological evaluation revealed that mean values of hemoglobin, hematocrit, red cell count, mean corpuscular volume, mean corpuscular hemoglobin, mean corpuscular hemoglobin concentration, serum iron and serum ferritin significantly improved after 8 weeks in groups rats fed on biscuits fortified with celery seeds and cinnamon compared with control. histopathological overhaul declared amelioration in ogran heart for groups rats fed on biscuits fortified with celery seeds and cinnamoin compared with anemic control

\{ In view of balady bread in Egypt is considered as backbone in diets, accordingly, in this study wheat flour (82%) extraction treated by microwave at 2,4 and 6 minutes, that target to modify starch wheat flour by heating. The rheological properties were studied by using farinograph and extensograph apparatus. Falling number and amylose percent were determined. Balady bread samples were sensory evaluated and staling rate was evaluated. The wheat flour, crust and crumb layers of balady bread were examined by scanning electron micro scope (SEM). The results of farinograph indicated that, water absorption arrival time, dough development time and dough stability increased while dough weakening decreased in wheat flour treated by microwave compared with wheat flour untreated (control). The results of extensograph revealed that, dough extensibility, resistance to extension and dough energy increased while proportional number decreased in wheat flour treated by microwave compared with control. Falling number decreased while amylose percent increased when microwave treatment increased from 2 to 6 minutes. Sensory evaluation showed slight decrease in values of both color crust and color crumb while, values of both taste and flavor slightly increased but not significantly different, meanwhile, values of crumb distribution significantly increased in balady bread samples prepared from wheat flour treated by microwave compared with balady bread prepared from untreated wheat flour (control). Wheat flour treated by microwave led to delay staling of balady bread and imilorated freshness of balady bread. The examination by scanning electron microscope (SEM) showed that average size of starch granules increased from 26.10 µm in untreated wheat flour (control) to 29.37 µm in treated wheat flour by microwave at 6 minutes.

Fresh Bolti -fish (Tilpia nilotica) collected randomly from 9 different markets in Ismailia Governorate for evaluation the effect of grilled fish by the method used in grillrooms and houses on the concentration of pesticide residues found and the nutritive value. Results revealed that decrease in the estimated parameters i.e. moisture, crude protein, fat and ash by grilling, this decrease were 6.07, 2.63, 4.07 and 1.56%, respectively. On the contrary, carbohydrates behaved another behavior that there was an obvious increase ranged from 1.98% to 2.92%. Fresh and grilled fish were analyzed to detect 12 organochlorine (OC) and 7 synthetic pyrethroid (SP) pesticides with a mean level on a lipid basis. Gas Liquid Chromatography equipped with Electron Capture Detector GC-ECD was used to detect the contamination in the samples. The results showed that p,p'-DDE isomer was dominated over the other isomers in all analyzed fish samples, followed by q-isomer of hexachlorocyclohexane. The concentrations of OC residues were higher than SP pesticides in all fish muscles. Also, the fresh fish muscle recorded higher concentrations of the evaluated pesticides than the grilled one.

Vegetable production provide great value in the agricultural production sector in the Kingdom of Saudi Arabia. Growers and agricultural engineers need a comprehensive database in Arabic lan-guage that can be available for use any time any where. Therefore, this research project was initiat-ed. The computer program was developed using Visual Basic Net 2005 which is one of the ad-vanced visual programming languages. We took into consideration easy usage and coherence be-tween all program components. Main results in-clude computer program with the data base, which includes: vegetable crops, diseases, insect pests and other pests that attacks vegetable crops, management tactics, cultural practices, irrigation requirements, planting dates, data search. Fur-thermore, field trips have been carried out to some vegetable farms in all the Kingdom regions. A digit-ized map of the Kingdom has been added to the program in addition to crop water and heat re-quirements. Various search capabilities have been developed in the program. After the completion of the program build up, verification trips have been carried out for five regions in the presence of farm-ers and extension specialists of the different direc-torate of the Ministry of Agriculture to test the accu-racy of steps used in the program. A manual for the computer program as well as leaflet on pro-gram set up and usage have been included. It is recommended to make this program available at the internet and distribute copies to the Ministry of Agriculture and its directorates as well as farmers.

Two successive field experiments were carried out during two seasons (2006 and 2007) at three Agricultural Experimental stations of Desert Research Center (DRC) in three locations: El-Maghara, El-Wadi El-Gedeed and Maryout to evaluate variation, mean performance and stability parameters of four diverse sesame cultivars. Also, study the oil content, physical and chemical properties, fatty acids composition of oil and proteins patterns in seeds of the tested cultivars (Shandaweel 3, Toushki 1, Giza 32 and Taka 3). The results obtained could be summarized in the following categories:- Wide range of variability between locations and high genotypic differences were detected. The genotype x environment interaction was significant and a major portion of this was accounted by the deviation among source of variations. Hence, the genotypes tested had a wide diversity and ranked differently among locations and seasons. The average plant height, number of branches/plant, number of capsules/plant, 1000-seed weight, grain yield/plant, grain yield/feddan and oil yield/feddan were recorded under El-Wadi El-Gedeed, El-Maghara and Maryout locations. Toushki 1 recorded the highest values across different locations for Number of capsules/plant (46.21), number of seeds/plant (47.27), seed yield/plant (14.76 g.), seed yield/feddan (333.84 kg.) and oil yield/feddan (168.56 kg.). El-Wadi El-Gedeed location is considered the best location for most studied traits except for number of branches/ plant. On the other hand, Maryout location (calcareous 34% CaCo3) recorded the lowest values for all traits under study; such findings may be due to the differences between soil and irrigation water types. Stability parameters were fitting together in determining the stable genotypes Toushki1, Shandaweel 3, Giza32 and Taka3 overall tested environments. Genotypes varied in their calculated bi values as well as S2di . Toushki 1 is the most stable genotype across different environments and for all traits under study except for number of capsules/plant. However, genotypes produced higher yield such as Toushki 1 and Shandaweel 3 showed below average stability and were well adapted for El-Wadi El-Gedeed conditions.   Oil content was increased while protein content was decreased significantly in seeds of Shandaweel3 and Toushki1 under El-Wadi El-Gedeed location. However, acid value was decreased for all cultivars except Taka 3 under El-Wadi El-Gedeed location at zero and 6 months of storage. On the other hand, the oil of all sesame cultivars which grown under El-Wadi El-Gedeed location had a higher iodine value than oil of the same cultivars under El-Maghara location. In

Se, Selenium; ROS, Reactive oxygen species; APX, Ascorbate peroxidase; CAT, Catalase; PAL, Phenylalanine ammonia-lyase; EDTA, Ethylenediamine tetra acetic acid; MDA, Malondialdehyde; POD, Peroxidase; PVP, Polyvinylpyrrolidone; SOD, Superoxide dismutase; TBA, Thiobarbituric acid; TCA, Trichloroacetic acid; NBT, Nitroblue tetrazolium; P5CR, ∆1-Pyrroline-5-carboxylate reductase; P5CS, ∆1-Pyrroline-5-carboxylate synthetase. OAT, Ornithine-δ-aminotransferase; P5CDH, ∆1-Pyrroline-5-carboxylate dehydrogenase and PDH, Proline dehydrogenase; Poly acrylamide gel electrophoresis (PAGE)   ABSTRACT   Selenium (Se) is not an essential nutrient for higher plants. Although, it is able to induce stress tolerance in many plant species. The present study was carried out to investigate the ability of Se to promote the tolerance of cucumber seedlings to salinity stress and to identify some biochemical parameter associated with Se–induced resistance in cucumber seedlings. Plants were irrigated with 2000 ppm NaCl after treatment with 1ppm Se for two weeks and samples collected after 7 days from started salt-treatment. The biochemical changes due to treatment with Se and /or NaCl were monitored by determination of lipid peroxidation (LPO), proline, phenolic compounds and percentage of electrolyte leakage (EL) from plant tissues. Moreover, the activities of peroxidase (POD), ascorbate peroxidase (APX), catalase (CAT), superoxide dismutase (SOD) and phenylalanine ammonialyase (PAL) were determined. The treatment of cucumber seedling with salinity (2000 ppm NaCl) in the presence or absence of selenium caused a remarkable elevation in free proline concentration and the level of phenolic compounds. Salinity stress caused a high level of lipid peroxidation which led to increase the percentage of electrolyte leakage from plant tissues. Se treatment caused a significant reduction in electrolyte leakage and malondialdehyde concentration of cucumber seedlings. The specific activities of antioxidant enzymes (POD, SOD, and APX) and PAL were significantly increased by the treatment with NaCl. Also, Se caused a significant elevation in the specific activities of POD, CAT, SOD, APX and PAL in cucumber seedlings grown under salt stress condition. On the other hand, Se caused a significant decrease in SOD activity in cucumber seedlings grown in non-salty condition. The isoenzymes pattern of POD demonstrated that peroxidase was up-regulated by Se either in control or NaCl-treated seedlings. The results concluded that Se induce six POD isoenzymes in cucumber seedlings. Se reduces and overcomes the oxidative injury caused by salinity stress. Moreover, the protective effect of Se against salinity stress may be carried out through a mechanism included activation of PAL which is responsible for phenolic compounds biosynthesis. The accumulation of these phenolic compounds in Se-treated seedling leads to a high activities of antioxidant defensive enzymes and increase the tolerance level towards salinity stress.