conventional processes of food dewatering, such as thermal, have undesirable and destruction effects on vitamins, aromatic compounds and pigments. in addition, they are accompanied with some technological complications and energy consumption. thus, food concentration processes are directed to non-thermal techniques or methods with reduced heat effects. superabsorbents are highly hydrophilic pol...

Several studies have revealed that fruit-zone leaf removal could change the microclimate of grapevine growth, thereby causing complex effects on fruit composition. This study analyzed profiles volatiles in Cabernet Sauvignon (Vitis vinifera L.) grapes exposed to treatment at different phenological periods three continuous years. The treatments (leaf before flowering, after and veraison) were ap...

This study evaluates the effect of a low-cost biodegradable coating formulated with potato starch, rice cassava and gelatin on postharvest quality ‘Tommy Atkins’ mango. The experimental design was completely randomized, arranged in 7x6 factorial scheme four replications per treatment. data were subjected to analysis variance using Tukey test at 5% probability. After coating, fruits stored under...

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...

this study was conducted during 2008-2009 to investigate the influence of different organic nutrient combinations on yields and quality of strawberry cv. kurdistan in iran. the experiment comprised of five organic nutrient treatment combinations including the recommended dose of n, p and k through chemical fertilizer as control. treatment n2 (manure+azotobacter+ woodash+phosphorus solubilizing ...

The present study aimed to evaluate the effect of dipping time and temperature of hot water and type of packaging on qualitative traits of Orlando tangelo variety of tangerine. This study was conducted as a factorial experiment in a completely randomized design with three repeats. The treatments consisted of dipping in hot water at seven water levels at 53°C and 58°C each for 1, 2 and 4 minutes...

Single-chamber air-cathode microbial fuel cells (MFCs) were used to generate electricity from fermented primary sludge. Fermentation (30 °C, 9 days) decreased total suspended solids (26.1-16.5 g/L), volatile suspended solids (24.1-15.3g/L) and pH (5.7-4.5), and increased conductivity (2.4-4.7 mS/cm), soluble COD (2.66-15.5 g/L), and volatile fatty acids (1.9-10.1g/L). To lower the COD and incre...

The present study aimed to evaluate the effect of dipping time and temperature of hot water and type of packaging on qualitative traits of Orlando tangelo variety of tangerine. This study was conducted as a factorial experiment in a completely randomized design with three repeats. The treatments consisted of dipping in hot water at seven water levels at 53°C and 58°C each for 1, 2 and 4 minutes...

background: an essential oil is a liquid that is generally distilled from the leaves, stems, flowers or other elements of a plant. objective: cumin (cuminum cyminum l.) essential oil (ceo) was analyzed to determine oil component. antifungal effect of ceo was determined by in vitro technique. in second stage, effect of different concentrations of ceo by pdm on postharvest life of strawberry (fra...