effect of postharvest salicylic acid application on some quality attributes and antioxidant activity of kiwifruit (actinidia deliciosa cv. hayward)

effect of postharvest application of chitosan and calcium chloride on decay and quality attributes of sweet cherry

چکیده ندارد.

Effects of Six Commercial Saccharomyces cerevisiae Strains on Phenolic Attributes, Antioxidant Activity, and Aroma of Kiwifruit (Actinidia deliciosa cv.) Wine

"Hayward" kiwifruit (Actinidia deliciosa cv.), widely planted all around the world, were fermented with six different commercial Saccharomyces cerevisiae strains (BM4×4, RA17, RC212, WLP77, JH-2, and CR476) to reveal their influence on the phenolic profiles, antioxidant activity, and aromatic components. Significant differences in the levels of caffeic acid, protocatechuate, and soluble solid c...

effect of harvesting time on antioxidant capacity and keeping quality of actinidia deliciosa cv. hayward fruit

harvesting time of kiwifruit can influence quality characteristics. the current research was carried out according to a completely randomized design with three replications at faculty of agricultural sciences, university of guilan in 2009. weight loss, flesh firmness, total soluble solid (tss), titritable acidity (ta), ascorbic acid, total phenol content and antioxidant capacity of harvested fr...

Effect of Hydrogen Cyanamide on Flowering, Yeild and Fruit Quality of Actinidia deliciosa cv. Hayward Kiwifruit in The East of Guilan Provinve

تأثیر کاربرد پس از برداشت پوتریسین بر افزایش عمر انبارمانی و حفظ کیفیت میوه کیوی رقم

Application of polyamines has been reported to improve shelf life in different fruits. In this research the effect of different concentrations of putrescine with hot water on postharvest life of kiwifruit (Actinidia deliciosa cv. Hayward) at 0 ± 0.5°C was studied. Fruits were treated with putrescine (0, 1 and 2 mmol/L) and stored for 16 weeks. Fruit quality attributes assessment including firmn...

Effect of Postharvest treatments of GABA and salicylic acid in antioxidant quality and marketability of Strawberry

Strawberry is highly perishable with huge post-harvest losses. So preserving quality and increasing in storability by using of safe compounds is important. In this case, the effect of salicylic acid and GABA (0, 0.5 and 1 mM) as a factorial experiment in completely randomized design were analyzed on longevity and qualitative and biochemical traits of strawberry during 7 and 14 after cold storag...