today, in parallel to growing in acceptance of functional products, various additives are used to improve the characteristics of functional food products. the coenzyme q 10 plays a vital role in cellular energy production. it also increases the body's immune system via its antioxidant activity. the aim of this study was to evaluate the addition of coenzyme q 10 on physicochemical properties of ...

in order to study the effect of grapeguard on quality, quantity and control of storage diseases of grape in cold storage a completely randomized design with 3 replicate was conducted on two cultivators of kolahdari and kajanguri in khorasan agricultural research center. the fruits after harvesting were transferred to the sheltered place. before keeping in cold storage, the temperature of fruits...

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...

todays, parallel to growing in acceptance of functional products, various additives are used to improve the characteristics of functional food products. the coenzyme q10 is an essential component for energy conversion and production of adenosine triphosphate (atp) in the membranes of all body cells and organelles, especially the inner mitochondrial membrane is found. coenzyme q10 plays a vital ...

In this study, the effects of ascorbic, folic, and salicylic acid treatments on post-harvest quality losses in 'Franklin F1' Brussels sprouts stored at 4°C for 28 days were investigated. Weight loss (%), color values (L*, a*, b*), total soluble solids (TSS, %), pH, titrable acidity (TA, chlorophyll (mg/g), CO2 concentration (ppm) all measured 7-day intervals. When findings compared to control g...

today, in parallel to growing in acceptance of functional products, various additives are used to improve the characteristics of functional food products. the coenzyme q10 plays a vital role in cellular energy production. it also increases the body's immune system via its antioxidant activity. the aim of this study was to evaluate the addition of coenzyme q10 on physicochemical properties of or...

Currently, new varieties are subject to strict requirements for adaptability, productivity, commercial and consumer qualities of fruits. In this regard, it is important study the interaction genotype apple tree forms with climatic conditions, also necessary assess genotypic variability economically valuable traits focused on identifying genotypes characterized by stability fruit quality in grow...

The present investigation the effect of different levels carbon dioxide concentration on qualitative traits strawberry during storage was studied. Strawberry (Fragaria × ananassa) were stored at ambient temperature for 5 days and controlled 5oC 14 in eight atmospheres: air, 5% CO2, 10% 15% 20% 25% 30% 35% CO2. Changes several parameters evaluated. Atmosphere with high most effective preventing ...

An iodine biofortification experiment was conducted by applying potassium iodate fertilizer in soil and foliar form chitosan complex forms to investigate the growth, yield, quality uptake of shivam hybrid tomato Palaviduthi series Coimbatore region. Soil fertilization alone resulted lower fruits because is susceptible high volatilization less phytoavailability also yield poor fruits. When were ...