Physicochemical Responses of ‘Kinnow’ Mandarins to Wax and Polyethylene Covering During Cold Storage

Changes in Physicochemical Properties of Wild and Cultivated Blackberry during Postharvest Cold Storage

Background: Blackberry is a seasonal harvested fruit that is also very fragile and perishes quickly. A comparative study was conducted to find out influence of cold storage on physicochemical parameters of wild and cultivated blackberry over a period of 12 days. Methods: The plant materials were composed of the blackberry fruit, including a compound of cultivated blackberry (Rubus spp.), and w...

Respiration and Quality Responses of Sweet Cherry to Different Atmospheres during Cold Storage and Shipping

Antioxidant responses of Golden delicious apple under cold storage conditions. Nader Chaparzadeh* and Bahram Yavari

An understanding of biochemical events of cold storage may lead to more effective methods of preventing apple fruits from ripening and keeping their quality. This study aimed at determining the level of reduced and oxidized forms of ascorbic acid, and the activity of ascorbate peroxidase, catalase, and superoxide dismutase enzymes changes in pulp of Golden delicious apple cultivar during cold s...

Comparison of Physicochemical Characteristics of Margarine and Butter in Iranian Market During Storage

  Margarine contains a higher level of unsaturated and trans-fatty acids (TFA) than butter. The aim of this study was to investigate the physicochemical properties of these products in Iranian market during storage. Physicochemical analyses included fatty acid composition, peroxide and Anisidine values, slip melting point (SMP), color, chlorophyll content, solid fat content (SFC) and texture an...

Effects of Echinophora platyloba on Microbiological, Physicochemical and Sensory Characteristics of Pickled Cucumbers During Storage

Background and Objectives: By increasing consumer demands for food products with no chemical preservatives, use of natural preservatives such as herbs with antioxidant and antimicrobial characteristics as well as effects on physicochemical and sensory characteristics of the products is increasing in food industries. Therefore, the objective of this study was to investigate effects of Echinophor...