نتایج جستجو برای: fruit storing

تعداد نتایج: 84823  

Journal: :مهندسی بیوسیستم ایران 0
یاسمن امانلو کارشناسی ارشد، دانشگاه شیراز علی زمردیان دانشیار، دانشگاه شیراز

green fig, a fruit usually consumed as dried is one of the important non-oil export agricultural commodities of iran. physical properties of green fig are vital parameters as regards the design of such post harvest processing equipments as dryers, sorters and storing chambers. in this research work the effect of moisture content on fruit characteristic dimensions, geometric mean diameter, spher...

Journal: :Nature 1992

Journal: :Agriculture 2021

Bringing the olive harvest period forward leads to storing fruit in field temperatures that risk jeopardizing its quality. Knowledge about bio-thermal characteristics of olives is crucial when considering their cooling, although published research on subject limited. In this work, cooling rate six cultivars has been empirically determined by measuring evolution low temperature under controlled ...

Journal: :Acta scientiarum polonorum. Technologia alimentaria 2016
Elena Vasylyshyna

BACKGROUND Cherries are a valuable dietary raw material and possess medicinal properties. Considering the nutritional, medical and vitamin value of cherry fruits, the purpose of this research was to produce a scientific justification for preserving the quality of cherry fruits using different freezing methods. METHODS To do this, cherry fruits from the Lotovka (Cerasus vulgaris) variety were ...

2015
Zoraida Megías Cecilia Martínez Susana Manzano Alicia García María del Mar Rebolloso-Fuentes Dolores Garrido Juan Luis Valenzuela Manuel Jamilena Changjie Xu

We have studied the effect of individual shrink wrapping (ISW) on the postharvest performance of refrigerated fruit from two zucchini cultivars that differ in their sensitivity to cold storage: Sinatra (more sensitive) and Natura (more tolerant). The fruit was individually shrink wrapped before storing at 4°C for 0, 7 and 14 days. Quality parameters, ethylene and CO2 productions, ethylene gene ...

In order to evaluate the effect of harvesting time, storage temperature and non-toxic treatments of Putrescine (Pu), salicylic acid (SA) and thyme and cloves essential oils (TEO and CEO) on qualitative and quantitative characteristics of Mexican lime fruit, a factorial completely randomized design experiment was performed. This experiment was conducted with three storage temperature levels incl...

Journal: :PS: Political Science & Politics 1978

Journal: :Mechanical Engineering 2012

Journal: :TRENDS IN THE SCIENCES 1997

Journal: :Journal of Cystic Fibrosis 2004

نمودار تعداد نتایج جستجو در هر سال

با کلیک روی نمودار نتایج را به سال انتشار فیلتر کنید