Adding functional ingredients is an important method to develop dairy products. Mulberry pomace (MPo), a byproduct of mulberry fruit processing, rich in phenolic compounds and anthocyanins can be served as the ingredient The aim this work was prepare flavored yogurt by incorporating MPo into stirred investigate effects on physicochemical textural properties product during cold storage. We suppl...

Soilless growing systems can improve water-use efficiency, especially in closed soilless systems. The main purpose of this study was to evaluate the effects different transplanting conditions, and determine how supplying H2O2 as an oxygen source rhizosphere strawberry plants a system affects plant growth, fruit yield quality. Strawberry (Fragaria x ananassa Duch.) cv. ‘Fortuna’ were cultivated ...

1-Methylcyclopropene (1-MCP), being applied in postharvest treatment of apples as an inhibitor ethylene perception, contributes to improved quality during 6 weeks simulated long-distance transportation, but it was not studied if this period may be prolonged. The aim the present study assess possibility apply 1-MCP maintain Idared for transportation prolonged 8 weeks. either alone, or combined w...

A data fusion strategy based on hyperspectral imaging (HSI) and electronic nose (e-nose) systems was developed in this study to inspect the postharvest ripening process of Hayward kiwifruit. The extracted features from e-nose HSI techniques, single or combined mode, were used develop machine learning algorithms. Performance evaluations proved that olfactory reflectance improves performance disc...

Background: Pineapple juice processing is an art of preservation, and the processing technologies play important role in pineapple juice quality. Therefore, this study aimed to explore the potential impacts of non-thermal processing methods on the physicochemical, bioactive, and microbiological properties of fresh pineapple juice. Methods: Extracted juices were subjected to several non-thermal...

Jujube (Ziziphus jujuba Mill.) fruit is an important medicinal plant in Iran. The harvesting time is a crucial for jujube fruit quality. Several characteristics of jujube fruit when harvested at four development stages; white mature (light green), crisp mature (white-red), fully mature (red) and fully ripe (dehydrated brown) were evaluated. Fruit weight, diameter, volume, pulp to stone ratio, f...

Pomegranate is a subtropical fruit that is widely consumed as fresh fruit and juice, however, its postharvest life is limited mainly due to storage disorders. The aim of this study was to determine the effect of nitric oxide (NO) on antioxidant activity and quality attributes of pomegranate fruit. The fruits were dipped for two minutes into different NO concentrations (0, 30, 100, 300 or 1000 µ...