Minimally processed pomegranate rapidly loses its overall quality because of high water loss and microbial contamination. Nano-ZnO in combination with carboxymethyl cellulose (CMC) coating was used on pomegranate arils. Arils were dipped for 4min in distilled water (control), 0.1 or 0.2% (w/v) nano-ZnO suspension and then ZnO treated arils were coated with 0.5% (w/v) CMC and stored for 12days a...

The relationship between berry chemical composition, region of origin and quality grade was investigated for Chardonnay grapes sourced from vineyards located in seven South Australian Geographical Indications (GI). Measurements of basic chemical parameters, amino acids, elements, and free and bound volatiles were conducted for grapes collected during 2015 and 2016. Multiple factor analysis (MFA...

hydroponics technique accompanied by adjustment of nutrient solution seems to optimize crop production and help in establishing sustainable agriculture. in recent years, the greenhouse production of cucumber has been increased in iran, however there are just a few proper nutrient solutions employed in growing the crop. in line with this, an experiment was conducted to find the effect of various...

Changes of physico-chemical properties such as size, weight, moisture content, total soluble solid (TSS), colour, pH, total acidity and sugar content of red seedless watermelon during storage at room temperature (± 28oC; 70-80% RH) were investigated. The average weight, diameter and length of red seedless watermelon were 5.94 kg, 22.0 cm and 21.8 cm respectively. The length to diameter ratio wa...

The effect of fig freezing in sugar solution on fig’s quality and sensory traits as well phenolic content during storage was examined. Fresh figs were frozen without any treatment (control - CON), sucrose (30%) (SUC) with ascorbic acid (2%) (SUCAA), stored at -18 ⁰C for 210 days. Samples analyzed every seventy days pH, total soluble solids (TSS), sugars phenolics composition, skin pulp color, t...

Physiologically mature, uniform fruits were thoroughly washed and dipped in aqueous solution of T0 (Untreated fruits), T1 (Boric acid at 200 ppm), T2 300 T3 (NAA 100 T4 T5 (Salicylic 300ppm), T6 400ppm) for five minutes. Fruits placed plastic trays stored ambient storage conditions 12 days. The readings observed after 4rd, 8th 12th Physiological weight loss decreased with storage, further treat...

this study was conducted to evaluate the quality of the red flesh apples and golab cultivars. two iranian red flesh apples from shahroud and four golab cultivars as well as ‘gala’ as control from damavand were selected in summer 2012. fruit physical characteristics including length, diameter, fresh weight and dry weight, firmness, color and their parameters were evaluated for each cultivar. the...

Maintaining fruit freshness and quality in extended storage life represents a major obstacle the production industry. One of easiest ways to prolong shelf is by dipping fruits suitable solution. In this research, we assessed effects time sweet orange cultivar with mixture containing 1.15% chitosan (CS) 0.39% polyvinyl alcohol (PVA) on external internal parameters oranges during 12 days at 30 °C...