to inspect the effect of methyl salicylate (mesa) vapor on fruit shelf life quality in kiwifruit (actinidia chinensis cv. hayward) an experiment was carried out in citrus research institute, ramsar, iran in 2006-2007. the experiment was based on a completely random design of three replications. the treatments consisted of mesa at five rates (0, 8, 16, 24 and 32 µl/l) and storage time of five le...

in this study the effects of plant growth regulators including; ga3 (0 and 50 mg/l) and ethephon (0 and 500 mg/l) were studied on the quality properties of two grape cultivars (perlette and yaghuti). at the harvest time, some physicochemical characteristics such as fruit cluster weight, fruit diameter, length, volume and l/d ratio, flesh firmness, fresh weight, ta, ph, tss and fruit color were ...

An experiment was carried out to investigate the comparative analysis of different packaging materials on postharvest performance banana fruit. A laboratory laid at Gokuleshwor Agriculture and animal science college in month March 2023. The conducted a complete random design (CRD) with 5 treatments 4 replications. were t1: control, t2: leaf, t3: straw, t4: polythene bag, t5: card box. highest p...

The aim of the present study was to assess the microecosystem development and the dynamics of the lactic acid bacteria population during spontaneous fermentation of radish (Raphanus sativus L.) roots in brine at 20 and 30 °C. In both temperatures, lactic acid bacteria prevailed the fermentation; as a result, the pH value was reduced to ca. 3.6 and total titrable acidity increased to ca. 0.4% la...

Chemical composition of Hibiscus drinks (Koor and Vimto varieties, commercial and traditional, infusions and syrups) was related to sensory evaluation and acceptance. Significant correlations between chemical composition and sensory perception of drinks were found (i.e. anthocyanin content and Hibiscus taste). Consumers (n=160) evaluated drink acceptability on a 9-point verbal hedonic scale. Th...

In the present study, the effects of milk supplementation on growth and viability of yogurt (Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus) and probiotic bacteria (Lactobacillus acidophilus and bifidobacteria) were studied during yogurt production and 33 days of refrigerated storage. The incubation time to reach pH = 4.5 was greatly affected by the addition of milk ...

Fermentation based on Lactic acid bacteria (LAB) hold great promise for the management of a shrimp biowaste. Although shrimp biowaste is usually dried on beaches it encourages not only environmental pollution but also reduces the recoverable components. Experiments were carried out to test the Paediococcus bacteria for recovery of chitin and carotenoids. Paediococcus acidilactici ATCC 8042 was ...

This study aimed to determine physicochemical parameters for obtaining prediction equation in order to evaluate the postharvest quality of tomatoes (Solanum lycopersicum L.). A imaging system was used to measure L*a*b* color space. In tomatoes (variety Caiman) were evaluated weight loss, oBrix, pH, titrable acidity, firmness and oHue over 17 days of storage. The experimental results demonstrate...

iran, with a long history of apricot cultivation is one of the most important apricot producers in the world. centuries of sexual reproduction via seed, have developed many divergent variations of apricots in iran. however, unfortunately there is no comprehensive report available concerning its diversity and genetic make-up. in this study, 39 iranian apricot cultivars as well as accessions, nat...