Ozone is a powerful oxidant agent which used in foods preservation on account of its ability killing microorganisms. In the present study, combined effects ozone gas treatment and heat physicochemical sensory characteristics shelf-life strawberries kept under refrigeration were investigated. Strawberries treated, ozonated at concentrations 0.5, 1.0, 1.5 ppm for 40 min above-mentioned conditions...

Suspended solids or sediments can be pollutants in rivers, but they are also an important component of lotic food webs. Suspended sediment data for rivers were obtained from a United States-wide water quality database for 622 stations. Data for particulate nitrogen, suspended carbon, discharge, watershed area, land use, and population were also used. Stations were classified by United States En...

Organic farming is an agricultural practice that raises plants especially vegetables and fruits without the use of synthetic pesticides, herbicides, fertilizers, or plant growth regulators. All over the world, the interest for organic farming has increased recently. Different greenhouse experiments were carried out in the northern Jordan Valley, to compare the effect of four fermented organic m...

Apple fruits are high in phenolic compounds, sugar and dietary fiber content rich malic acid vitamins, with a significant impact on the organoleptic quality its health-promoting properties. They can be turned out value-added product such as apple chips due to low cost of raw material. The aim study was obtain chips, fat-free, healthy, traditionally dried without added sugar, which easily obtain...

Green beans are a perishable crop, which deteriorate rapidly after harvest, particularly when minimally processed into ready-to-eat fresh-cut green beans. This study investigated the effectiveness of ethanol, ascorbic acid (AsA), tea tree essential oil (TTO), and peppermint (PMO) on quality storability bean pods samples stored at 5 °C for 15 days. Our results indicated that treated with AsA, TT...

In this study, changes in some chemical compositions associated with fruit quality and enzymatic activities were investigated during ripening of hawthorn fruits from the 88th to 148th day after full bloom day (from August 11 to October 10, 2013). Significant differences in these indices were found between different maturation stages as well as hawthorn cultivars. During ripening of hawthorn fru...

Punica granatum L. contains several bioactive compounds with antioxidant activity that have a positive effect on human health. This study aims to investigate the changes in chemical-physical and qualitative parameters of pomegranate fruits cv. Acco from harvest up +90 days cold storage (+4°C 95% RH). Morphological parameters, juice yield, weight loss, total soluble solids content (TSS), pH, tit...

Clarified and standardized apple juice was ultraviolet-irradiated to inactivate polyphenol oxidase enzyme and microbiota, and its effect on bioactive compounds and stability during storage was also evaluated. Apple juice was irradiated with 345.6 J/cm² and treatment effect was evaluated in terms of color, antioxidant capacity, polyphenol content, pH, titratable acidity and total soluble solids....

In this paper, a cost-effective visible/near infrared optical prototype was tested for grape maturity monitoring. The device used to quantify the qualitative parameters of Chardonnay grapes, based on combination spectroscopic data and creation predictive models. acquisitions were performed directly in field through use 12 wavelengths vis/NIR range, i.e., 450, 500, 550, 570, 600, 610, 650, 680, ...