awareness of the effects of water deficit on quality and quantity yield of orange is essential for product managing at water shortage conditions. in this regard, present study was conducted in an orange garden of babol area in 2011 in a completely randomized design with 5 treatments and 5 replications. experiment treatments included full irrigation (fi), regulated deficit irrigation (rdi) and p...

sulfur (s) is an essential macronutrient influencing plant growth, nutrient efficiency, quality and health of agricultural crops. the purpose of this research was to study the effects of s rates and sources on growth and fruit quality of apple (malus domestica l.) trees of ‘golden delicious’ at west azerbaijan, iran. experiment was conducted during four seasons (2003-2007), using a factorial ra...

Blackberries are very perishable with a limited shelf life due to high metabolic activity and susceptibility mechanical damage microbial attack. The effect of edible coatings (EC) based on candelilla wax (CW) guar gum (GG) the quality, life, bioactive-compounds content antioxidant blackberries stored at 25 ± 2 °C for 6 days, was evaluated. All EC contained GG (0.4%) gallic acid (GA)(0.06%); EC1...

grafting and mycorrhizal fungi have gained interest for the positive effects they can have on vegetable crops. the aim of this work was to study the combined effect of grafting with vesicular-arbuscular mycorrhizal fungi (amf) inoculation on fruit yield and quality of mini-watermelon [citrullus lanatus (thumb.) matsum and nakai]. ungrafted plants or grafted onto rootstock rs 841 (cucurbita maxi...

the effects of uv-c illumination at the dosage of 6.6 kj m-2 on postharvest quality of mango fruit cv. ‘kaew kamin’ during storage at 25 or 12°c were investigated. the changes in fresh weight, texture, ripening index (ri), peel and pulp colours, visual appearance, total carotenoids (tc) and ascorbic acid (asa) content were determined on days 0, 4, 8, 12 and 16 of storage. uv-c irradiation effec...

the effects of different stages of maturity (mature green, until 20 to 40% of change in color), two treatments of cool water (5 ?c for 5' and 10 ?c for 15min.), two treatments of hot water (50 ?c for 15 min. and 55 ?c for 5 min.) ), two temperatures (10 and 14 °c) of storage vs. six time periods (0, 5, 10, 15, 20 and 25 days) on shelf life and storage time of ‘langra’ mango fruit were stud...

Mango pulp is very perishable and so has a short shelf life, which both marketers and consumers would like to be longer. Manually sliced mango was treated by coating opuntia mucilage-rosemary oil (Mu + RO), 2 g rosemary oil microencapsul (ROM), and 2 g (ROM) plus (Mu + RO); the treated mango pieces were placed in plastic trays, and overwrapped with PVDC film and then stored at 6°C. Changes in t...