abstract sour cherry (prunus cerasus l.) is an important iranian-native fruit, considered highly perishable commodity which cannot be stored for any length of time. on this study, effect of three gas compositions (ambient, 5% o2+5% co2+90% n2 and 10% o2+15% co2+75% n2) and two storage temperatures (0 and 5 °c) on two sour cherry cultivars namely erdy jubileum and erdy botermo was studied in a c...

using titanium dioxide nano-silver packaging, which is antibacterial and resistance to the diffusion of gases such as oxygen, is increasing in food industry. therefore, we compared the effect of titanium dioxide-based nano-silver packaging and conventional polyethylene packaging on the fungal flora of consuming bread in order to increase the shelf-life storage of consuming bread. one hundred fo...

Consumers’ constant search for high-quality and safe products, with the least possible preservatives additives, as well extended shelf life, has led industries to research develop alternative forms of food preservation packaging. The purpose this was study effect natural antimicrobials and, in particular, essential oils ginger (Zingiber Officinale Roscoe) rosemary (Rosmarinus officinalis L.) on...

The shelf-life of a drug product is the time that the average drug characteristic (e.g., potency) remains within an approved specification after manufacture. The United States Food and Drug Administration (FDA) requires indication for every drug product of a shelf-life on the immediate container label. Since the true shelf-life of a drug product is typically unknown, it has to be estimated base...

A large amount of oyster mushrooms is wasted every year due to post-harvest losses/decays. An experiment was conducted to observe the effect of low temperature to extend shelf life and nutritional quality of oyster mushroom. The experiment consisted of two treatments including: mushrooms stored at ambient (25 °C) temperature or stored at 3 °C temperature. The experiment wa...