because of the harmful effects of chemicals on human health and environment, use of these compounds in postharvest technology of agricultural crops is recently restricted and it is necessary to find safe compounds for use in postharvest technology of fruits and vegetables. in this study, effects of salicylic acid and aloe vera gel on quality attributes and postharvest life of table grape(cv. gi...

This work presents the attempt to develop a production technology for grape–plum low-alcohol beverages and enhance their chemical composition flavor complexity through non-Saccharomyces species. Saccharomyces cerevisiae (SC) pure cultures were used as reference beverages. Pure of Lachancea thermotolerans (LT) co-inoculated with (MIX) included must fermentation at pilot scale. The process involv...

in the present study application of x-ray computed tomography as a nondestructive technique for estimation of some qualitative parameters of pomegranate fruit was studied. for this purpose, three local cultivars of pomegranate fruit of fars province, iran that included; rabab malas, rabab torsh and khani kazeroon were used. the x-ray ct images of pomegranate fruits were prepared using ct-scan d...

These investigations originated in studying the basis of a method for microbiological assay of nicotinic acid (McIlwain & Stanley, 1948). The method was that in which acid produced from glucose by Lactobacillus arabinosus 17-5 is titrated with alkali after a period of incubation of about 3 days. The assay depends on the empirical observation that the quantity of titratable acid produced during ...

The diversity preserved within the European long shelf life tomato landraces (LSL) is a unique source to design high quality products better adapted changing environmental conditions and, thereby, reduce food losses. adaptation of LSL water deficit (WD) management practices and their postharvest keeping ability can be used as tools concomitantly enhance fruit sustainable production. In this stu...

Kombucha is a functional beverage fermented by the symbiosis of bacteria and yeasts comprised mainly bioactive compounds acids that have beneficial health effects. Our research aimed to determine optimal ratio co-culture bacterium Acetobacter pasteurianus AJ605 yeast Zygosaccharomyces bailii YN403 for kombucha fermentation in order improve consistency quality so it can be mass produced. Microbi...

Strawberry is a very popular fruit, appreciated for its unique flavor and many beneficial traits such as antioxidants useful amino acids, which strongly contribute to the overall quality of product. Indeed, fresh fruit fundamental aspect consumers, it crucial success breeding activities well enhancing competitiveness profitability industry. Nowadays, entire supply chain requires simple fast sys...

Plum fruit has a short shelf life with a rapid deterioration in quality after harvest. The primary goal of this study is to investigate and compare the effect of putrescine and salicylic acid on quality properties and antioxidant activity of plum during storage. The plum fruits (cv. 'Santa Rosa') were harvested at the mature ripe stage, and dipped in different concentrations of putrescine (1, 2...