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Articles by M.E. Tarabih
Total Records ( 6 ) for M.E. Tarabih
  M.N. Tourky , M.E. Tarabih and E.E. El-Eryan
  The effect of postharvest treatments with hot water (HW), gibberellic acid (GA3), salicylic acid (SA) and potassium permanganate (KMnO4) on enhancing or delaying the ripening quality aspect of mature Williams banana fruits were investigated. Untreated and treated fruit had a normal ripening process and similar good freshness at the ripening time (45 days at ambient temperature). This clearly that the used these materials were relatively in delaying ripening and as, can be arrange the appearance of banana fruits in the market with good quality. Such, color development, peeling condition, loss of firmness, increase of pulp/peel ratio, soluble solids content, titratable acidity, pH, total sugar and total starch were used as a good criterion of assessment the banana fruit ripening.
  M.E. Tarabih , E.E. EL-Eryan and M.A. EL-Metwally
  Exogenous application of silicon (Si) in the form of potassium silicate at different concentrations (0.1, 0.2 and 0.3%) were investigated for maintaining quality and control disease development caused by Penicillium expansum on Anna apple fruits stored 60 days at 0°C±1 with 90-95% R.H (Experiment 1) and held for 6 days at room temperature conditions at 28°C±2 with 65-70% R.H (Experiment 2). It was noticed that the reduction in linear growth and dry weight were positively correlated to the increase in potassium silicate concentrations. So, potassium silicate at 0.3% treatment indicated complete inhibition of the linear growth and dry weight of P. expansum. The disease infection decreased as storage period advanced at cold storage and under marketing conditions. The lowest significant values of disease infection percentage of P. expansum were recorded by dipping fruit at potassium silicate at 0.3% after 60 days of cold storage and 6 days at marketing in the two seasons. Generally, significant changes were observed in potassium silicate at 0.3% which reduced the loss of weight, decay, total loss, respiration rate and PPO activity with respect to the other treatments or the control. Meanwhile, potassium silicate at 0.2% gave a higher fruit firmness. In addition, all silicon treatments reduced SSC, acidity, SSC/acid ratio and total sugar compare to the untreated fruits. The values of hue angle increased with the progress of potassium silicate concentration. These results show that potassium silicate can be used to delay ripening, keep quality and control disease development caused by P. expansum on apple fruits.
  M.E. Tarabih and M.A. El-Metwally
  This study intended to revise the effect of postharvest dipping in boric acid and/or jojoba oil alone on quality of Washington Navel orange fruits through marketing period at 18°C. The experiments were carried out during 2011 and 2012 seasons. Results showed that all dipping treatments of orange increased fruit quality when compared with the control. Boric acid (1.0%)+jojoba oil (0.1%) treatment gave maximum reduction in linear growth and dry weight of Penicillium digitatum and P. itelicum, as well as disease infection (0.0%) caused by both fungi in the two seasons. The same treatment decreased weight losses percentage, fruit decay, total losses in fruit, titratable acidity and ascorbic acid oxidase. On the other hand, increased soluble solids, SSC/acid ratio, ascorbic acid content, peel thickness and juice percent. The recommendation of this study, the combination treatment of boric acid (1.0%) plus Jojoba oil (0.1%) was the most effective treatment in decreasing disease infection percentage of the tested pathogenic fungi as well as weight losses, fruit decay, total loses in fruit, titratable acidity and ascorbic acid oxidase. However, increasing the quality of fruits was reported by such treatment.
  M.A. EL-Metwally , M.E. Tarabih and E.E. EL-Eryan
  The effect of application β-Aminobutyric Acid (BABA) on Crimson Seedless grape vine was studied in 2012 and 2013 seasons, as an alternative to traditional chemical compounds that are harmful to the environment to control the pre and postharvest diseases. The vines were sprayed with three levels of BABA (200, 250, 300 ppm) two weeks before harvest. The linear growth and dry weight of Botrytis cinerea isolated from Crimson Seedless grape were greatly influenced by the increase in BABA concentration up to 300 ppm. In both seasons, prolonging the marketing stage resulted in decreased in disease infection with the increase in concentrations, at 300 ppm concentration, BABA gave the maximum reduction in disease infection caused by Botrytis cinerea, in addition to the improvement of fruit quality at harvest and during cold storage (for 60 days at 0±1°C with 90-95% RH), as well as 3 days marketing period at room temperature. Clusters treated with 300 ppm BABA developed less decay shatter and total loss. Moreover, it was more effective in rising SSC, titratable acidity, total sugar and anthocyanin accumulation in the skin of berry during cold storage conditions and marketing period compared with the other treatments. While, BABA 250 ppm showed high berry firmness and adherence strength.
  M.E. Tarabih and M.A. EL-Metwally
  Background and Objective: Flame seedless is the earliest ripening red seedless cultivar of table grapes cultivated in the Egyptian vineyards for both exportation and local market. This cultivar has the ability of exporting and marketing, but appears to be very susceptible fungal infection during postharvest handling. Therefore, this study was conducted to evaluate the antifungal efficacy of Aloe vera and grapefruit seed extracts (GSE extracts to control decay formation caused by grey mould (Botrytis cinerea), in vitro and in vivo during cold storage to enhancement the storability of flame seedless grape. Materials and Methods: For this, bunches of flame seedless grape were sprayed with aloe vera and grapefruit seed extracts before harvest. In addition to control gray mold and improvement fruit quality after harvest and during cold storage for 40 days at 0°C±1 with 90-95% R.H. Results: The results indicated that all natural extracts have demonstrated good results for inhibiting the growth of pathogens over untreated. Similarly, all extracts reduced physiological loss in weight, decay, berry shatter and rachis browning. All the extracts were able to retain postharvest quality of berries without any adverse effect on quality parameters such as TSS, total acidity and total sugar percentage. Overall, the uses of aloe vera and GSE are 2 promising examples of treatments that are beginning to be adopted on a commercial scale. Conclusion: Thus, it is evident from this study that, combination of aloe vera at 250 mL L1 and grapefruit seed extracts (GSE) at 0.1% have the potential to control gray mold, caused by Botrytis cinerea without causing any injury or harmful effects on bunches. Organic extracts of aloe vera and grapefruit seed can be recommended as a safe method for maintaining berry quality as anthocyanin, pectin methyl esterase (PME) and total phenol and extending storage life at the same time.
  M.E. Tarabih , E.E. EL-Eryan and M.N. Tourky
  Peach fruits (Prunus persica) can stored for several weeks before sold and consumed through cold storage, which has been used to increase the postharvest life. Low temperature storage is the preferred method of preserving peach fruits although under these conditions the fruits are subject to decay by several plant pathogens. Herein, the efficiency of fumigation with acetic acid (4%), ethanol vapor (20%) and acetaldehyde (2%) on the reduction of fruit losses and against decay of “Swelling” peach were examined under 30 days of cold storage at 2°C±1 with 90% relative humidity. Results showed that ethanol vapor gave the highest reduction in weight losses, decayed fruits and total loss percentage in fruit. As well, kept the quality of fruit appearance significantly (good fruit appearance), moderate to slight off-flavor and anthocyanin accumulation in the skin of fruits during cold storage at 2°C for 30 days compared with the other treatments or the control. Acetaldehyde offered more pronounced effect on fruit firmness than the other treatments, enhanced soluble solids content (SSC) and total acidity. However, gave the lowest value of fruit flavor (extreme off-flavor), had severe defects on appearance quality. Also, it bleaching decreased the total anthocyanin assessments and maintained lower vitamin C content during cold storage. Acetic acid vapor reduced the postharvest loss weight, decayed fruits percentage, have fair to slight effects on appearance quality and the maximum fruit flavor (slight off to fair flavor) of peach fruits during the storage period of the two seasons.
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