Reduction of chilling injury in sweet lime by thiabendazole and benomyl during gold storage

Effects of a prepared wax-emulsion on fruit whight loss of sweet lime in storage

reduction of chilling injury and peroxide hydrogen accumulation in thompson grape (vitis vinifera l.) fruit by proline and ascorbic acid during storage

abstract this experiment was carried out to determine the effects of proline and ascorbic acid on chilling injury, electrolyte leakage, lipid peroxidation, peroxide hydrogen and antioxidant enzymes activity of thompson grape (vitis vinifera l.) fruit. grape fruits were treated by 0 (control), 250 and 500 µm proline and 0 (control), 2 and 4% ascorbic acid and their combinations, then stored at 1...

determination of time of chilling injury in occurrence pomegranate fruit (punica granatum l.) during cold storage

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Chilling Injury of Sweet Potato Shoots Reduced by Prior Incubation of H2O2 and NaCl

Excised shoot tips of sweet potato (Ipomoea babatas L.) were incubated in H2O2 or NaCl aqueous solution for 24h or 48h prior to a 3-day chilling at 2.5°C. Severity of chilling injury was visually observed during a post-chilling 7-day recovery at 21°C, and scored at 0 to 5 (none to most severe injury). In the first experiment, when cv. Purple (PUR) sweet potato shoots were subjected to 3-day chi...

synthesis of 3-aryl-2h-benzo[b]-1,4-oxazines in [omim]bf4 and reduction of organic compounds in methylimidazolium formate

در این پروژه ترکیبات 3-آریل-2h-بنزو[b]-4،1-اکسازین ها از مواد اولیه تجاری مشتقات دو آمینو فنول و ?-هالو کتون های آروماتیک در مایع یونی 1-اکتیل-3-متیل ایمیدازولیوم تترا فلورو بورات([omim]bf4) سنتز شده است. این واکنش توسط باز پتاسیم کربنات محلول از طریق o-آلکیلاسیون و سپس یک واکنش آمیداسیون درون مولکولی خود بخود در مدت زمان کوتاه انجام می شود. ترکیبات 4،1-بنزوکسازین به این روش با بهره خوب تا آلی ...

effectiveness of hedstroum files and rotary k3 instruments in removal of obturation materials during retreatment in curved canals

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