Worldwide, potato (Solanum tuberosum L.) is one of the most essential agro-economically food crops. To ensure its presence throughout the year for food processors and to extend its shelf life, it should be stored in cold temperatures. Despite the benefits of storage at low temperatures, it causes undesirable phenomena; one of them is cold-induced sweetening, which reduces the quality and the commercial value of the potato tubers. In this study, the CRISPR technology ″Clustered Regularly Interspaced Short Palindromic Repeats″ has been used in potato cultivar Desiree via Agrobacterium mediated transformation to edit starch phosphorylase gene that is responsible for starch degradation in cold temperature storage, after regeneration steps. The regenerated plants were used in the screening of genome editing by Sanger sequencing and the ICE program. Screening results showed that Desiree 2 (DE2), Desiree 7 (DE7) and Desiree 27 (DE27) lines have mutations in sgRNA sequence that indicated a significant reduction in reduced sugar contents of tubers after cold storage for 90 and 120 days. The reduction mean values were 29.224, 35.078 and 35.862 in DE2, DE7 and DE27 respectively after 90 days and 83.212, 56.674 and 34.109 after 120 days without visible differences in plant morphology and tubers

Brown rot disease of Canino apricots and FlordaPrince peaches is a major serious decay disease during cold storage in Egypt and worldwide, Infection of stone fruits may occur during blooming until harvest harvest which cause decay during cold storage. The effect of fungicide safe alternatives, (Chemical salts and Inducing resistance). The effect of fungicide safe alternatives, i.e. sodium bicarbonate, calcium chloride, potassium sorbate, potassium silicate,boric acid and salicylic acid, on growth of Monilinia laxa M. fructigena and Monilinia sp. as major pathogens on apricots and peaches ,was investigated at different concentrations ranged from 1000 ppm to 5000 ppm amended in PDA in vitro. Sodium bicarbonate at 1000 ppm completely suppressed the growth of the three isolates of Monilinia spp., Calcium chloride at 1000 ppm to 5000 ppm, did not show any suppression of M. laxa or Monilinia sp., while it suppressed M. fructigena when used at ≥4000 ppm. Potassium silicate did not show considerable effectiveness against different tested isolates of Monilinia spp. IC50 values (chemical concentration that reduce fungal growth to 50%) of sodium bicarbonate, potassium sorbate and salicylic acid on M. fructigena were less than 1000 ppm. On M. laxa, only sodium bicarbonate showed IC50 less than 1000 ppm, while the IC50 values of potassium sorbate and boric acid were less than 2000 ppm. Regarding Monilinia sp. sodium bicarbonate and potassium sorbate IC50 values were less than 1000 ppm. Generally, sodium bicarbonate, potassium sorbate and salicylic acid showed IC50 values less than 1000 ppm, 2000 ppm, and 3000 ppm, respectively.   These salts and inducers at 3000 ppm, were used as three preharvest sprays starting at growth stage no. 64 and then repeated twice at 10 days intervals in orchard located at Qualyubia and Ismailia, during seasons 2015 and 2016. These salts and acids were also adopted at 3000 ppm on naturally infected or artificially inoculated fruits after harvest at growth stage no. 81 during season 2016. Sodium bicarbonate, calcium chloride, potassium sorbate and boric acid were the most effective treatments to control brown rot disease on apricots and peaches during cold storage at 0oC and 90% RH for 15 days and 30 days, either these chemicals were sprayed preharvest or adopted after harvest. These treatments maintained fruit quality regarding firmness and acidity.

Broccoli heads (Brassica oleracea var. Italica) Sakura F1 Hybrid were get from private farm in alnuwbaria Beheira Government. Heads were harvested at the appropriate stage of harvesting on 22th and 13th February 2017 and 2018, respectively, and then transported immediately to Horticulture Research Institute, ARC. The impact of edible coatings and packaging on the postharvest appearance and compositional quality changes of separated florets broccoli stored at 0°C were determined. Separated florets rinsed with chlorinated water (150 ppm) then washed by distilled water. The samples were then allowed to dry. Broccoli florets were dipped in chitosan solution at 0.5 and 1% concentration for 3 min. Carboxymethyl cellulose solution at 0.5 and 1% concentration for 3 min and distilled water represented as control. All treatments were dried and packed in non-perforated polypropylene bags (non-PPPb) or micro-perforated polypropylene bags (micro-PPPb) and stored at 0°C for 20 days plus 2 days at 10°C (shelf life). Results showed that loss of weight, decay, off odor, discoloration and peroxidase activity, of broccoli florets were increased as the storage period increased, while general appearance, total chlorophyll and total phenolic content were increased. For the influence of packaging material the results showed that there were significant differences between packaging materials on quality of florets. Broccoli florets which packed in non-perforated polypropylene bags (non-PPPb) had better florets quality as compared with those packed in micro-perforated polypropylene bags (micro-PPPb) during storage plus shelf life. Chitosan at 0.5 or 1% is the huge influence in reducing weight loss%, decay (score) peroxidase enzyme activity, off odor (score), discoloration (score) as well as in maintaining total chlorophyll and total phenolic contents during storage plus shelf life. Furthermore, florets dipped in chitosan 1% and then packed in non-PPPb was the most effective treatment in retarding loss of quality attributes, through the storage periods and helped in retarding deterioration and gave florets with good appearance after 20 days at 0°C plus 2 days at 10°C (shelf life) without decay.

This study aimed to determine the relationship between preharvest treatments by salicylic acid, Larginine and L-tryptophan with fruit quality of pear cv. Le-Conte during cold storage at 0◦C and 9095% RH for 12 weeks followed by shelf life at 22◦C for 12 days. Treatments included L-arginine at 100 and 200 ppm, L-tryptophan at 50 and 100 ppm, salicylic acid at 100 and 200 ppm and water as control, all treatments were sprayed on mature trees until run off twice; at full bloom stage and at initial fruit set stage. All conducted treatments were effective in maintaining fruit quality compared with control. Tryptophan at 100 ppm showed the highest significant TSS values, while salicylic acid at 200 ppm showed the lowest significant TSS values during cold storage and shelf life circumstances. Salicylic acid at 100 and 200 ppm showed the lowest weight loss percentages, salicylic at 200 ppm decreased the rate of decay incidence, showed the lowest significant respiration rates, also it was effective in alleviating core browning. In addition, salicylic acid at 200 ppm significantly maintained firmness of fruits, and showed higher h° value of fruits peel, ascorbic acid concentrations, total phenols content and antioxidant capacity values of LeConte pear fruits. Preharvest treatments by salicylic acid, L-arginine and L-tryptophan positively influenced postharvest fruit quality, salicylic acid at 200 ppm effectively maintained fruit quality during cold storage and shelf life.

The interaction of pulsing in preservatives, growth regulators and cold storage on vase life and quality of Chrysanthemum (Dendranthema grandiflora) cut flowers was investigated. Chrysanthemum cut flowers were treated with benzyl adenine (BA), silver nitrate (AgNO3), cobalt sulfate (CoSO4) and sodium hypochlorite (NaOCl) and then were placed in cold storage at 5ºC for periods of 1, 2 and 3 weeks. Vase life, fresh weight, total chlorophyll and total carbohydrate were determined. Cold storage for one week and pulsing with BA and AgNO3 showed longest vase life, the lowest chlorophyll decrease and highest total carbohydrate content.

The interaction of preservations, growth regulators and cold storage on vase life and quality of Lily (Lilium longiflorum) cut flowers were investigated. Lily cut flowers were treated with 1 ml mol silver thiosulfate (STS), 100 ppm gibberellic acid (GA3), 0.5 ml mol benzyl adenine (BA), 200 ppm citric acid and 4 % sucrose and then were placed in cold storage at 5 ºC for period of 1, 2 and 3 weeks. Vase life (days), fresh weight (%), total chlorophyll (%), total carbohydrate (mg / g d. w.), activity of catalase enzyme content (EU / 1 g f. w.) and amino acid of free proline content (mg / g d. w.) were determined. Cold storage for one week and pulsing with using material of GA3, BA and STS produced the longest vase life, the lowest catalase enzyme activity, the lowest content chlorophyll decreasing, the highest of total carbohydrate content and the lowest amino acid of free proline content.

The experiments were conducted in two suc-cessive seasons (2004 - 2005) on Washington Na-vel orange fruits to study the effect of cold storage conditions on reducing postharvest losses and im-proving keeping quality for the export mar-ket.Fruit samples were obtained from El–Fayoum governorate, Egypt and treated with vapor gard (VG) 2%, calcium chloride (CaCl2) 4% or vapor gard 2% + calcium chloride 4%. Fruits were stored at 2 or 8 ºC for 60 days and the last group was stored at 2 ºC for 30 days and transferred to be stored at 8ºC for another 30 days at R.H. 85-90%.The results revealed that during storage fruits treated with Vapor gard (2%) alone or with calci-um chloride (4%) + Vapor gard (2%) had been in good quality as well as it caused a pronounced increase in peel color and fruit firmness, while fruit weight loss and juice percentage were de-creased. In addition, it caused a significant in-crease in ascorbic acid, total sugar and calcium concentration, but there is no significant effect in T.S.S. / acid ratio. While, free amino acid, total soluble phenols and free proline concentrations were decreased. Furthermore, the fruits storaged at 2º + 8ºC caused a pronounced increase in fruit firmness, while fruit weight losses, juice percent-age and peel color were decreased. Also, it caused a pronounced decrease in T.S.S. / acid ratio, total sugar, total free amino acid, total soluble phenols and free proline concentrations, but there is no significant effect on calcium concentration. In addition, there is an increase in ascorbic acid con-centration. Generally, the results revealed that Vapor gard either alone or combired with calcium chloride dipping treatments and stored at 2º + 8ºC had better results in improving fruit quality and decreasing total fruit losses compared with control or calcium chloride treatment alone at other stor-age temperatures and this was also accompanied by changes in various metabolic and physiological processes of orange fruits.