This study examined the effect of debagging time on color and flavor / taste compounds in the non-red apple cultivar 'Golden Delicious' and red cultivar 'Qinguan' at mid and late stages of fruit development. Debagging briefly improved the red color in both cultivars, the peel of 'Golden Delicious' presenting pale-pink hue. However, rapid anthocyanin accumulation occurred in apple peel at a spec...

Background & Aim:Iranian ox-tongue (Echium amoenum Fisch. & Mey.) is an endemic Iranian medicinal plant belongs to Boraginaceae family. The violet-blue petals of this plant have been used in traditional medicine. Drying is one of the most critical and fundamental operations in the post-harvest processing of medicinal plants. Experimental: This re...

Background & Aim:Iranian ox-tongue (Echium amoenum Fisch. & Mey.) is an endemic Iranian medicinal plant belongs to Boraginaceae family. The violet-blue petals of this plant have been used in traditional medicine. Drying is one of the most critical and fundamental operations in the post-harvest processing of medicinal plants. Experimental: This re...

the essential oil of rosa damascena mill. is one of the most valuable and important base material in the flavor and fragrance industry. it has also some medicinal properties. the aim of this study was to determine the correlation between anthocyanin and essential oil content of damask rose petals in 6 important damask rose growing in some locations of iran i.e. meimand, layzangan, shiraz eram b...

Nitrogen is a crucial nutrient affecting plant growth and development and its addition to the soil (as chemical or organic form) influences plant growth characteristics. One experiment was conducted as a factorial based on RCBD with two Chrysanthemum cultivars (‘Fred’ and ‘Angel’( and two N-fertilizer sources [Urea (750 and 1500 g/ha and Nitroxin 7.5 and 15 L/ha] used as fertigation method besi...

to study the physiological and morphological relationships of two clover species affected by herbicides, pursuit experiment in a factorial based on randomized completely design with 3 replications at the damavand in 2012. the first factor consisted of two species of trifolium pretense l. and trifolium alexandrinum l. and the second factor consisted of three levels of herbicide pursuit (0, 0.5, ...

Anthocyanin pigments readily degrade during processing and storage of foodstuffs, which can have a dramatic impact on color quality and may also affect nutritional properties. Total anthocyanin pigment content and indices for polymeric color and browning are easily measured with simple spectrophotometric methods. Once individual pigments are identified, their changes can be monitored by high-pe...

The need to increase sustainability and add value to traditional foods claiming health benefits led to the introduction of key improvements in the production of hibiscus beverages in Senegal. The physicochemical and sensory properties of three resulting products (an under-vacuum concentrate, a dilute-to-taste syrup and a ready-to-drink infusion) were assessed, vis-à-vis those of conventionally ...