Salicylic acid (SA) plays an important role in the regulation of plant ripening and responses to abiotic stresses. In this study, the protective effect of SA on cold stress-caused oxidative damage in grape (Vitis vinifera L.) bunches was investigated during cold storage.  Grape bunches treated with 2 mM SA and  stored at 0°C with 85-90% RH for 30 days. Samples were selected from each treatment ...

strawberry has a short shelf life and since it is consumed as fresh, the use of healthy and natural methods to increase its postharvest life is necessary. in this study, effect of different levels of thymol and menthol essential oils (0 (distillated water, control), 5, 10 and 15 μl) in the packaging with celofan as fumigation on postharvest maintenance quality of strawberries was studied. quali...

Some systems may spend most of their time in storage, but once needed, must be fully functional. Slow degradation occurs when the system is in storage, so to ensure the functionality of these systems, condition monitoring is usually conducted periodically to check the condition of the system. However, taking the condition monitoring data may require putting the system under real testing situati...

The present study aimed to evaluate the effect of free and microencapsulated Ziziphora clinopodioides Essential Oil (ZEO) and Nisin individually and in combinationon sensory characteristic and shelf life of fish burger during 20 days of storage at 4±1˚C. Fish burgers were prepared and treated with free and microencapsulated form of ZEO and Nisin in 15 treatments and evaluated by 20...

in this research, different concentrations of xanthan and lepidium perfoliatum seed gums (0.1, 0.2 and 0.3%) were used to improve the quality and shelf-life of chiffon cake. for this purpose, specific gravity and apparent viscosity of batter, and the volume, specific volume, moisture, sensory and texture properties, crumb and crust color were examined. to investigate the effect of gums on the s...

sensitivity of tomato fruits to chilling injury limits its storage and marketability. this study investigated the effect of hot water treatment (hwt) on reducing the consequences of chilling injury (ci) with respect to quality attributes of tomatoes during storage. tomatoes were harvested at three ripening stages: mature green, pink, and red; dipped in hot water at 45°c for 15 min; and stored a...

In this study, the biospeckle technique was evaluated for monitoring of apple bull's eye rot development and product quality in general, during storage under various conditions and during subsequent shelf life. This non-destructive optical method is based on the analysis of laser light variations scattered from the sample. Apples of the cultivars 'Pinova' and 'Topaz', susceptible to bull's eye ...