Sphingolipids, found in membranes of eukaryotic cells, have been demonstrated to carry out functions in various processes in plant cells. However, the roles of these lipids in fruit abscission remain to be determined in plants. Biochemical and fluorescence microscopy imaging approach has been adopted to investigate the accumulation and distribution of sphingolipids during mature-fruit abscissio...

The aim of this research was to investigate the environmental impacts of olive fruit production under different orchard size and upon organic and common agro-systems through Life Cycle Assessment (LCA) methodology in Rudbar region, Guilan province, northern Iran. The data were collected using a self-structured questionnaire and face-to-face interview with 305 olive growers in the study region. ...

The late-aged egg and third-instar life stages of laboratory-reared Malaysian fruit fly, Bactrocera latifrons (Hendel); Mediterranean fruit fly, Ceratitis capitata (Wiedemann); melon fly, B. cucurbitae Coquillett; and oriental fruit fly, B. dorsalis (Hendel), (Diptera: Tephritidae); and the third instars of wild Mediterranean fruit fly were exposed to thermal treatments. A heating block system ...

A multi-component systems approach is proposed to reduce the risk of oriental fruit fly infestation in ‘Sharwil’ avocados exported from Hawaii into the United States to an acceptable level. This systems approach is based on poor host status, limited distribution and low prevalence. Recent surveys suggest oriental fruit fly populations are naturally low in Hawaii’s small avocado orchards. Mainta...

This is the first-ever study conducted to standardize the maturity stage of olive fruit for development of olive murabba. Olive fruit was harvested at three different maturity stages including lemon green, semi-ripened and fully ripened stages for postharvest processing. Most prominent quality parameters of the product were studied for all maturity stages. Olive productprepared from semi-ripene...

In Iranian traditional medicine, olive has been reported to have analgesic and anti-inflamatory effects. In the present study the anti-nociceptive and anti-inflamatory effects of olive fruit has been studied. In this study the methanolic and aqueous extract of the fruit with HER (Herbal to Extract Ratio) of 4.96% and 4.84% has been used and analgesic effect of this extract has been compared wit...