Enzymatic browning is one of the reactions influencing quality some fruit juices such as quince juice. Nowadays, there an increased demand for application antibrowning agents. This research was aimed at effects using each ethanolic and aqueous apple peel extracts (EAPE, AAPE) in two concentrations (0.3 3%) inhibitor agents polyphenol oxidase activity (PPO) juice their on index (BI), total solub...

Abstract Background and Aims: Hop stunt viroid (HSVd, genus Hostuviroid, family Pospiviroidae) has a wide host range among trees and herbaceous plants. The objectives of this study were to compare biological and physical characteristics of three isolates of HSVd from mulberry, fig and citrus and search for other hosts of this viroid in Iran. Materials and Methods: Plant samples were col...

Chaenomeles fruits are being applied more frequently, mainly due to its high content of bioactive compounds and their positive effect on health condition. Currently, they raw materials in pharmaceutical, cosmetic food industries. The aim work was characterize cultivar Cido japonica two varietal hybrids: x californica Gold Kalif Maksim under mineral, vitamins, antiradical capacity, organic acids...

The quince (Cydonia oblonga Mill.), due to its valuable bioactive properties and high health-promoting potential, is becoming more popular for the prevention of many free radical diseases. Due hardness flesh bitterness astringency, quinces are rarely eaten in form fresh fruit, much often various preserves, or dried additives, e.g., tea. Heat treatment (including drying) affects not only content...