الفهرس 
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Abstract
The study was carried out in two successive seasons – on the ”Biet alpha” cucumber grown on a loamy soil in vicinity or Cairo, aiming at evaluating the efficiency of various preservatives, growth regulators, waxing and hot-water for improving the shelf-life of stored fruits. Fruits were picked up 6 days after blooming and were treated as follows:
-Dipped for 2 minutes in Thiabendazole (T.B.Z.) at 500, 1000 and 1500 p. p.m. and Sodium ortthophenyl phenate (S.O.P.P.) known as Dowicied A at 0.5%, 1.0% and 1.5%.
– Dipped for 5 minutes in Trichloro-phenoxy-acetic acid (2, 4, 5-T) at 250, 500 and 750 p.p.m., Gibberellic acid (Berelex), Chlorocholine chloride (CCC) and Alar (B9) at 100, 200 and 300p.p.m.
-Coated with a thin layer of fhavorseal wax.
-Dipped for 3 minutes in 50, 55 and 60 Co. Hot-water.
-Untreated fruits were stored for comparison.
In both seasons, treated and untreated fruits were stored at room temperature in perforated polyethylene packages of four 0.5 cm. diameter holes in every square inch.