Enzymatic browning of apple fruits (Malus × domestica Borkh.) is the main factor responsible for quality deterioration in processed products such as juice, fresh-cut slices and chips.The fresh slices of apple were dipped in 1% ascorbic acid solution for one min and hot water with 50°C for two min. The results showed that both heat and ascorbic acid treatments could significantly reduce cut surf...

the aim of this reaserch was evaluathng the aluminum-sulphate concentration levels in preserved solution with stem recutting on longevity of rosa hybrida cv. varlon cut flowers. the investigation was conducted in horticultural lab,agriculturalcollege,zanjanuniversity. rose cut stems were produced in greenhouse from biennial mother stocks and were placed under the treatment of aluminum-sulphate ...

the postharvest life of cut eustoma grandiflorum flowers is limited in open flowers. therefore a factorial experiment based on a completely randomized design with ascorbic acid (asa) at 4 levels (0, 100, 200, 300mg l-1) and citric acid (ca) at 3 levels (0, 100, 200 mg l-1) with 3 replications and 3 samples for each replications, was conducted for this purpose. results indicated that a significa...

Abstract—Psyllium gum alone and in combination with sunflower oil was investigated as a possible alternative edible coating for improvement of quality and shelf life of fresh-cut papaya. Different concentrations including 0.5, 1 and 1.5 percent of psyllium gum were used for coating of fresh-cut papaya. In some samples, refined sunflower oil was used as a lipid component to increase the effectiv...

plant materials have been found useful in decontamination of water polluted with phenolic compounds. the detoxification effect is due to peroxidases contained in plant tissue. enzyme mediated oxidative coupling of phenol is followed by precipitation of the formed polymer and its removal from the aqueous phase. a synthetic wastewater buffered at ph = 7.4 containing 0.9 mm phenol was treated in t...