{"id":18808,"date":"2025-08-09T11:45:13","date_gmt":"2025-08-09T08:45:13","guid":{"rendered":"https:\/\/su.edu.ye\/voga\/?p=18808"},"modified":"2025-08-09T11:50:12","modified_gmt":"2025-08-09T08:50:12","slug":"masters-degree-awarded-to-ms-elham-arraf-from-faculty-of-agriculture-food-and-environment","status":"publish","type":"post","link":"https:\/\/su.edu.ye\/voga\/en\/18808\/","title":{"rendered":"Master’s Degree Awarded to Ms. Elham Arraf from Faculty of Agriculture, Food, and Environment"},"content":{"rendered":"

Ms. Elham Ahmed Ahmed Ali Araf <\/strong>was awarded a Master’s degree in the major of in Vegetable Crops with a grade of (Excellent<\/strong>) for her thesis titled “Effect of Plant Biostimulants on Germination of Some Local <\/strong>Chili<\/strong> Genotypes under Sal<\/strong>ini<\/strong>t<\/strong>y<\/strong> Stress and Seedling Quality<\/strong>“, which was submitted to Faculty of Agriculture, Food, and Environment <\/strong>– Sana’a University. The defense was held on Saturday, Muharram 24, 1447 <\/strong>Hijri, corresponding to July 19, 2025.<\/strong><\/p>\n

The MA Viva-voce Committee, which was formed based on a resolution issued by the Post-Graduate Studies and Scientific Research Council, consisted of the following members:<\/p>\n\n\n\n\n\n\n
#<\/strong><\/td>\nCommittee Members<\/strong><\/td>\nDesignation<\/strong><\/td>\nUniversity<\/strong><\/td>\nPosition<\/strong><\/td>\n<\/tr>\n
1<\/td>\nAssoc. Prof. Abdullah Hamoud Al-Haj <\/strong><\/td>\nExternal Examiner<\/td>\nIbb University<\/td>\nChair<\/td>\n<\/tr>\n
2<\/td>\nAssoc. Prof. Issam Abdulbaset Al-Madahji <\/strong><\/td>\nMain Supervisor<\/td>\nSana\u2019a University<\/td>\nMember<\/td>\n<\/tr>\n
3<\/td>\nDr. Basheer Noman Salam <\/strong><\/td>\nInternal Examiner<\/td>\nSana\u2019a University<\/td>\nMember<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

\u00a0<\/em><\/strong>The thesis aimed to:<\/strong><\/p>\n

    \n
  • Evaluate the most important local hot pepper genotypes for their tolerance to different salinity levels.<\/li>\n
  • Assess the effect of some plant biostimulants in mitigating the impact of salinity on the germination and growth of hot pepper seedlings.<\/li>\n
  • Measure the effect of plant biostimulants on the quality of hot pepper seedlings.<\/li>\n<\/ul>\n

    The researcher reached several recommendations, including:<\/strong><\/p>\n

      \n
    • Considering the Abyan and Dhamar genotypes as elite varieties for their resistance to salt stress and including them in breeding programs to produce local cultivars.<\/li>\n
    • Using beetroot root extract (B) to stimulate germination under salt stress conditions.<\/li>\n
    • Using a mixture of prickly pear fruit and beetroot root extracts (O+B) or prickly pear fruit and carrot root extracts (O+C) to reduce salt stress on seedling growth at salinity levels up to 6.9 ds\/m.<\/li>\n
    • Pre-treating hot pepper seeds with an ethanolic extract from moringa leaves and seeds (ML+MS(E)) to obtain high-quality seedlings.<\/li>\n<\/ul>\n

      The researcher also presented several suggestions for researchers and interested individuals in this field, such as:<\/strong><\/p>\n

        \n
      • Conducting more studies on the effect of plant biostimulants in reducing environmental stresses on vegetable crops.<\/li>\n
      • Studying phenolic changes in hot pepper germination and the role of biostimulants in activating germination due to their content of free or sugar-bound polyphenolic compounds.<\/li>\n
      • Continuing research on the effect of plant biostimulants in improving the growth and production of vegetable crops.<\/li>\n
      • Conducting studies on the resistance of local vegetable genotypes to various environmental stresses.<\/li>\n<\/ul>\n

        The thesis<\/strong> was examined and recommended by the Viva-Voce Committee for acceptance<\/strong> and approval<\/strong>. The defense was attended by a number of academics, researchers, interested individuals, in addition to the candidate\u2019s colleagues and family members.<\/p>\n

        \"\" \"\" \"\"<\/p>\n