abstract: fermented cucumber is a traditional lactic acid fermentation that is related to the presence of microorganisms. in this study, the use of suitable l. plantarum starter culture with l.bulgaricus and s. thermophilus to improve the cucumber fermentation process with high quality has been studied. cucumbers in brine containing 4 to 6% nacl and 0.2 to 0.4% inulin (w/v) were inoculated with...

Stauntonia obovatifoliola Hayata subsp. urophylla is a novel edible and healthy fruit in China, commonly known as “Jiuyuehuang” (September yellow). The fully ripe of S. has soft pulp texture, golden flesh, sweet flavor which very popular with the locals. In this paper, we have investigated appearance quality, physiochemical nutritional quality that was harvested at six stages (S1: 60 DAFB, S2: ...

Foliar application of a vegetal-derived protein hydrolysate as biostimulant was assessed for possible interaction with the ripening diploid watermelon grafted onto interspecific hybrid rootstock. Assessment encompassed crop performance; fruit morphometric and sensory quality traits; soluble carbohydrates; macrominerals; bioactive composition at 10, 20, 30, 40, 50 days post anthesis (dpa). The e...

This article reports the deliverables of experimental study on production a completely renewable biofuel from Manilkara zapota fruit and seed oil. It was attempted to synthesis ethyl ester oil using bioethanol synthesized decayed fruit. Bioethanol produced through fermentation fruit, waste skin, pulp with Saccharomyces cerevisiae then distilled at 72°C. The yield noted as 10.45% (v/w). 95.09% p...

Fruit textural characteristics can affect the storage, transportation, and processing of plum ( Prunus salicina Lindl) in commercial production. We analyzed 23 cultivars with marked differences fruit traits. Basic physicochemical indicators fruits were determined using puncture testing texture profile analysis. Furthermore, through combined application cluster analysis principal component analy...

sour cherry is one of the most important horticultural products in iran that consumes as fresh and dried fruit. in this research the effect of osmotic pretreatment on physicochemical, antioxiative and microbial characteristics of 4 cultivars of sour cherry: early jibilium, butermo, sigany and local were investigated. the samples were placed in different osmotic solution, dried and vacuum packed...

today, in parallel to growing in acceptance of functional products, various additives are used to improve the characteristics of functional food products. the coenzyme q10 plays a vital role in cellular energy production. it also increases the body's immune system via its antioxidant activity. the aim of this study was to evaluate the addition of coenzyme q10 on physicochemical properties of or...