The objective of this study was to evaluate the storage life and quality of persimmon (Diospyros kaki Thunb.) fruit cv. ‘Karaj’ stored at 0°C for 4 months after postharvest calcium chloride treatment. Fruit weight loss, fruit firmness, total soluble solids, titratable acidity, total phenolic content, soluble tannin content, chilling injury, antioxidant activity, electrolyte leakage, and malondi...

The objectives of this paper were production of probiotic yoghurt using L. paracasei ssp. tolerans, and evaluation of pH changes, viable counts, and organoleptic properties of the produced yoghurt. It was observed that the pH decrease during the fermentation period was faster in the milk inoculated with L. paracasei ssp. tolerans plus starter culture. There was a gradual decrease in pH in both ...

during subsequent incubation in two experiments. Treatment groups had four replicate incubation trays of 150 eggs each. As expected, hatchability of fertile eggs declined with length of egg storage in both experiments (P<0.01). This was due to increases in both percentage early and late dead embryos in both experiments. Hatchability of fertile eggs was increased by SEU storage and turning durin...

the effects of grape pomace extract (0, 2 and 4%) on quality and shelf life of silver carp ( hypophthalmicthys molitrix ) fillets during chill storage (4°c) were investigated. the control and the treated fillets were analyzed periodically for microbiological (tvc and ptc), chemical (tvb-n), and sensory characteristics. the results showed that grape pomace-treated samples have lower tvb-n (24.2 ...

the investigations were carried out in 2007 on the fruit of 7 native early-ripening apple cultivars grown in karaj climatic conditions, harvested in two phenological stages of maturity and ripenning. the harvested samples were stored at (0 ± 0.5) c and (85 ± 5) % of humidity. the measured sensorial traits consisted in: aroma, flavor, sweetness, flesh quality and general acceptability achieved ...

The effects of the use of essential oil of Rosmarinus officinalis on the chemical quality and fatty acids of fish fillets of Ctenopharyngodon idella were investigated during frozen storage at -18 ºC for 6 months. Fish fillets were divided into three groups; the control (C) without rosemary essential oil, the second group with 0.2 % rosemary essential oil (A) and the third with 0.4 % (v/v) rosem...

the combined effects of inoculation level (4 or 8-fold compared to standard inoculation) and sequence (standard inoculation before fermentation and 3-fold inoculation at the end of fermentation=1+3, two-fold inoculation before fermentation and the same at the end of fermentation=2+2, 2+6, 4-fold before fermentation=4, 4+4, and 8) of culture inoculum containing probiotics on biochemical and micr...

introduction: aflatoxin m1 is an important mycotoxin frequently found in milk and dairy products. the main objective of this work was to study the stability of afm1 during production and refrigerated storage of probiotic yogurt. materials and methods: two kinds of probiotic yogurt were made by cow’s milk artificially contaminated with aflatoxin m1 at a level of 100 ng/l, and fermented to reach ...