Biological Control of Tomato Bacterial Leaf Spots and Its Impact on Some Antioxidant Enzymes, Phenolic Compounds, and Pigment Content.

Tomato bacterial spots, caused by pv. () and (), as well as bacterial specks, caused by two strains of pv. ( and ), represent significant threats to tomato production in the El-Sharkia governorate, often resulting in substantial yield losses.

Bactericidal activity of some plant essential oils against infection.

Potato plants and their tubers in Egypt are affected by one of the most renowned soil-borne pathogen, , that caused brown rot in potato tubers and wilt in plants. There is no efficient therapeutic bactericide so; control of bacterial wilt is very rough. The study investigated three different concentrations of seven essential plant oils under and conditions as a result of their effects on growth and their possibility use as potato seed pieces dressing for controlling bacterial wilt disease incidence.

Detecting pathogenic bacterial wilt disease of potato using biochemical markers and evaluate resistant in some cultivars.

Bacterial wilt caused by (Smith), is one of the chief severe diseases of potato in warm temperate regions, tropics and subtropics of the world. The study was conducted to isolate and identify bacterial pathogens and select the most resistant cultivars and avoid the decrease in the total value of Egyptian potato exports to the European Union (EU) due to the quarantine restrictions imposed by the EU on potato tubers exported from Egypt affected by bacterial wilt. The results of traditional identification through morphological and serological studies showed that the five isolates were isolated and identified as .

Evaluation of growth and nutritional value of Brassica microgreens grown under red, blue and green LEDs combinations.

Microgreens are rich functional crops with valuable nutritional elements that have health benefits when used as food supplements. Growth characterization, nutritional composition profile of 21 varieties representing five species of the Brassica genus as microgreens were assessed under light-emitting diodes (LEDs) conditions. Microgreens were grown under four different LEDs ratios (%); red:blue 80:20 and 20:80 (R :B and R :B ), or red:green:blue 70:10:20 and 20:10:70 (R :G :B and R :G :B ).