food quality, marketability, soluble solids, size and color of nectarine fruit is affected by the intensity and amount of direct sunlight. usually the outer areas of fruit trees get enough light and take the appropriate color. however, in the middle and lower part of trees, due to low light intensity, fruits have no good color and taste and their marketability were not desirable. to improve the...

barhee is considered as one of the most popular date cultivars worldwide. its fruits, because of low tannin content and low astringency can be, and are consumed at khalal stage. due to its high water content and respiration rate, khalal date fruit is very perishable and of low storage life. limited supply, and difficulties involved in marketing of this product, makes one think of new packaging ...

harvesting of sour cherries is very difficult task which is done either by machine or hand. in order to facilitate fruits harvesting ethephone with different densities is used. in this research work iranian produced ethephone with density of 1.18 g/cm3 and england produced ethephone with density of 1.45 g/cm3 was utilized with different concentration (0, 150, 225 and 300) in a 2×4 factorial exp...

High quality fruits are increasingly demanded along with the need to ensure this attribute to consumers. Thus, this study was aimed at characterizing a melting (‘Elegant Lady’) and a non-melting flesh (‘Carson’) peach (Prunus persica (L.) Batsch) varieties by considering both their bioactive compound contribution and their sensory quality in ripe fruit at harvest and after a prolonged period of...

Nondestructive firmness measurement is critical to assuring postharvest quality and marketability of apples. In this research, two in-house developed sensors (bioyield and spectral scattering) and two commercial sensors (acoustic and visible and shortwave nearinfrared (Vis-SWNIR) spectroscopy), were evaluated for assessing the firmness of apples. Spectral scattering measurements were taken from...

Genotypic variation in composition and antioxidant activity was evaluated using 25 cultivars, 5 each of white-flesh nectarines, yellow-flesh nectarines, white-flesh peaches, yellow-flesh peaches, and plums, at the ripe (ready-to-eat) stage. The ranges of total ascorbic acid (vitamin C) (in mg/100 g of fresh weight) were 5-14 (white-flesh nectarines), 6-8 (yellow-flesh nectarines), 6-9 (white-fl...