الفهرس 
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Abstract
The experiments were performed to study the effect of some extracted essential oils on potato tubers Spunta cv saved from the summer crop and storage at room temperature during summer of 1999 and 2000 in ElMansoura Research Laboratories, Horticulture Research Institute for five month and their subsequent effect on the developed plants (their growth and productivity) in Nili plantation. The field experiments were conducted at ElBarramoon Station in subsequent successive Nili seasons 2000 and 2001. Results can be summarized in the following points: I. Storage experiment: I.1. Sprouting behavior, weight loss % and damage %: I.1.1. Effect of essential oils: The best treatment of essential oils dill and thyme oils were significantly reduced sprouting %, number of sprouted eyes, sprout length and weight loss %, while damage % and sprout mass was significantly affected by essential oils at both seasons. I.1.2. Effect of application frequency: The treatment of least sprouting %, number of sprouted eyes, sprout length and weight loss %, while increased sprout mass (fresh weight) was two application. There was no considerable differences among one and three application treatments in most of the studied characters at both seasons. I.1.3. Effect of essential oils concentration: The best concentration was 4 ml oil / L, this concentration gave the most efficient suppressive action on sprouting %, number of sprouted eyes and sprout length and tuber rotting and deterioration relative to the control and other concentrations. I.1.4. Effect of interactions: The effect of interaction between essential oils and application frequency: The best interaction treatments those of the lowest sprouting %, number of sprouted eyes, sprout length, weight loss % and damage % as well as of the highest sprout mass were (thyme oil x two applications) and (dill oil x three applications). The effect of interaction between essential oils and different concentrations: The best interaction treatments were thyme oil x 4 ml/L followed by thyme oil x 2 ml/L and dill oil x 4 ml/L, while the worst interaction treatments were controls. The effect of interaction between application frequency and concentrations: The best interaction of the best effect on storability characters were (two applications x 4 ml/L), (two applications x 2 ml/L), whereas those of the worst effect were controls. The effect of interaction between essential oils, application frequency and concentrations: The best interaction treatments were those which considerably reduced sprouting %, number of sprouted eyes, sprout length, weight loss % and damage % and at the same time increased sprout fresh weight were (thyme oil x two applications x 4 ml/L) and (thyme oil x two applications x 2 ml/L), while the worst interaction ones were all control treatments. I.2. Carbohydrate and sugars content of potato tubers: I.2.1. Effect of essential oils: Thyme oil was significantly increased total carbohydrates, total sugars, rI.2.4. Effect of interactions: The effect of interaction between essential oils and application frequency: The highest carbohydrate and sugars content was of thyme oil x one and/or two applications, and dill oil x three application, whereas those of the lowest concentration was The effect of interaction between essential oils and different concentrations: Thyme oil x 4 ml/L followed by thyme x 2 ml/L were the most treatments of the highest carbohydrate and sugars content, whereas all control treatments were of the lowest content. The effect of interaction between application frequency and concentrations: The interaction treatments of the significant highest total carbohydrates, reducing sugars, nonreducing sugars, total sugars, polysacarides and starch were (two applications x 4 ml/L), (three applications x 4 ml/L) and (two applications x 2 ml/L), whereas, those of the lowest contents were controls. The effect of interaction between essential oils, application frequency and concentrations: The treatments of the significant highest carbohydrates and sugars content were (thyme oil x two applications x concentration of 4, 2 and 1 ml/L respectively followed by (dill oil x three times x 4 ml/L), whereas those of the lowest contents were controls. I.3. Mineral composition: I.3.1. Effect of essential oils: Thyme oil significantly increased N, P and K content followed by dill oil. I.3.2. Effect of application frequency: Two applications treatment was of the highest significant N. P and K content relative to other applications. I.3.3. Effect of essential oils concentration: Concentration of the highest N, P and K content were 2 ml and 4 ml/L, whereas control treatment was of the significant least mineral content. I.3.4. Effect of interactions: The effect of interaction between essential oils and application frequency: The highest N, P and K content was of dill oil x three applications and this of lowest content was caraway oil x three applications. The effect of interaction between essential oils and different concentrations: Thyme oil x 2 ml/L was the treatment of the highest N, P and K content, whereas caraway oil x 1 ml/L concentration was of the lowest content. The effect of interaction between application frequency and concentrations: The highest N, P and K content was of (two applications x 4 ml/L), whereas, the lowest content was of 0 ml/L (control). The effect of interaction between essential oils, application frequency and concentrations: The treatments which considerable increased N, P and K content during the two seasons were (thyme oil x one applications x 2 ml/L) followed by (dill oil x three applications x 1 ml/L), whereas the lowest contents were of controls treatments. I.4. Tuber quality: I.4.1. Effect of essential oils: Thyme and dill oil were significantly increased total protein, TSS % and vitamin C. Dry matter content was not significantly affected.. I.4.2. Effect of application frequency: Two applications treatment was the best one followed by treatment of three applications in their effect on tuber quality. I.4.3. Effect of essential oils concentration: 2 ml and 4 ml/L were of the best effect on all quality characters, whereas control treatment (0 ml/L) was of the significant worst values. I.4.4. Effect of interactions: The effect of interaction between essential oils and application frequency: Thyme oil x two applications and dill oil x three applications were the treatments of the highest dry matter, TSS % and ascorbic acid. The effect of interaction between essential oils and different concentrations: Dill oil x concentration of 2 ml/L and thyme oil x 2 ml/L were the treatments of the highest dry matter %, TSS %, ascorbic acid and total protein %, whereas treatment of 0 ml/L (controls) were of the lowest content at the two seasons. The effect of interaction between application frequency and concentrations: The treatment of the considerable best quality (highest TSS %, V.C., protein % and dry matter %) was (two applications x 4 ml/L), whereas, those of the lowest values were (two applications x 0 ml/L and three applications x 0 ml/L (controls). The effect of interaction between essential oils, application frequency and concentrations: The best quality parameters (highest values) were of (thyme oil x two applications x 4 ml/L) followed by (dill oil x three applications x 4 ml/L), and (thyme oil x two applications x 2 ml/L) whereas those of the lowest values were different control treatments. II. Field experiments: II.1. Vegetative growth: Thyme oil x one application x 2 ml/L, (dill oil x three applications x 2 ml/L)m (Caraway oil x two applications x 4 ml/L), respectively were the treatments which significantly induced the highest values of leaves number / plant, number of main stems / plant and leaf area (cm2) / plant, with no considerable differences among them relative to other treatments including refrigerator one at the two seasons. educing sugars, nonreducing sugars, polysacarides and starch relative to other two oils of dill and caraway at the two seasons. I.2.2. Effect of application frequency: Two applications treatment was of the highest significant total carbohydrates, total sugars, reducing sugars, nonreducing sugars, polysacarides and starch compared with the one and three application treatments at both seasons. I.2.3. Effect of essential oils concentration: Concentration of 4 ml/L was of the significant highest total carbohydrates, reducing sugars, non reducing sugars, polysacarides and starch, whereas control treatment (0 ml/L) was of the significant lowest content.