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Showing 4 results for Fatahi Moghadam


Volume 16, Issue 94 (December 2019)
Abstract

In this research, physicochemical and antioxidant properties of two varieties of lemon (Cook Eureka and Khoushehi) were evaluated during two years by sampling from October 17 to November 16, every 10 days (four times) from trees and at the end of shelf life period. The results showed, generally, the size and volume of fruit of Cook Eureka was large and Khoushehi lemon was small. The fruit weight and juice percentage in Cook Eureka did not change significantly (p<0.05) during harvesting time and shelf life. The TSS/TA ratio also increased during ripening and shelf life, with the exception of the Khoushehi fruits which harvested on November 16. Although the technology index in Cook Eureka was not significantly change during harvesting times, but the peel thickness of Khoushehi fruits decreased during shelf life. In general, the values of L*, a* and b* color indices in both varieties and experiment were high from first to last harvest times. Also, amount of Chroma and CCI showed an increase pattern during shelf life. Fruits picked at the last harvest (Nov. 16), which had the highest amount of vitamin C (28.31 mg/100gFW), also had the highest vitamin C levels at the end of shelf life (42.64 mg/100gFW). Totally, the total phenol and antioxidant content of fruit were increased during shelf life period in both varieties.

Volume 18, Issue 120 (February 2021)
Abstract

In this study, qualitative traits and bioactive compounds of edible oil that extracted from three olive promising genotypes (T2, T7, and T18) and two cultivars (Zard and Koroneiki) from Tarom olive collection in Zanjan province were evaluated during two crop seasons (2017-2018). Edible oil quality traits including free fatty acids (FFA), peroxide value (PV) and extinction coefficients (K232 and K270), total chlorophyll, total carotenoids, total phenols, total flavonoids and antioxidant capacity were measured. The results of analysis of variance of year Í cultivar / genotype on oil qualitative traits showed that their interactions on all traits except K270 were significant at 1% probability level. The results showed that edible oil of T7 genotype (0.79% as oleic acid) and Zard cultivar (0.43% as oleic acid) in 1997 had the lowest and highest FFA contents, respectively. Edible oil of T7 in 2018 (17.22 m Eq / kg of oil) and T2 in 2017 (96.67 m Eq / kg) showed the highest and lowest PV levels, respectively. The K232 extinction coefficient of T18 oil was the lowest in both years (0.8 and 1.03 for 2017 and 2018, respectively). Edible oil of Zard cultivar had the highest amount of total phenol in 2017 (243.94 mg gallic acid per kg of oil). T7 genotype had the highest amounts of total flavonoids in 2018 )21.45 mg of quercetin per kg of oil(. Koroneiki cultivar with 90.55% had the highest antioxidant capacity in 2017 and T7 genotype with 41.65% had the lowest value of this index. T2 genotype in both years in terms of antioxidant capacity was in a statistical group with commercial cultivars.

Volume 19, Issue 126 (August 2022)
Abstract

In order to evaluate the effect of different preharvest fertilization methods on quantitative and qualitative characteristics of kiwifruit (var. Hayward) at postharvest stage, an experiment was conducted in a randomized complete block design with 8 treatments in four replications in Citrus and Sub-tropical Fruits Research Center during three crop years (2014- 2016). Fertilizer treatments included broadcast application (control), localized placement, strip, foliar, fertigation, broadcast application + foliar, fertigation + foliar and localized placement + foliar. Then in the first of November in each year, sampling of the treated fruits was carried out to measure the quantitative and qualitative characteristics of the fruit at postharvest stage during three years. Harvested fruits were kept cold storage at 0.5 ° C and 90% relative humidity for three months. The results showed, the fertilizer method had a significant effect on the fruits weight loss. So that the fruits fed by strip (6.08%), fertigation (6.74%) and combination of fertigation and foliar application (6.61 %) methods had less weight loss during cold storage, respectively. L * and chroma content of flesh were affected by the fertigation method. Result also showed that the control fruits had the lowest amount of antioxidant capacity and strip fertilization treatment had the highest antioxidant capacity during cold storage. Sensory attributes analysis showed that the amount of aroma, flavour, off-flavour, sweetness, sourness and overall fruit acceptability in fruits treated by broadcast application + foliar method obtained the most desirable scores.

Volume 19, Issue 128 (October 2022)
Abstract

One of the most important problems in the field of cultivation and production of garden products, especially oranges, is the irrigation of the plant and its amount. Iran has many challenges in growing and producing orange fruit due to its diverse climate and being located in a dry region.  Based on, in the present study, the effect of water stress and storage time of the product in cold storage (fruits of Thomson Novell cultivar after harvest in cold storage at 5 ° C and 85% humidity for 90 days and Valencia oranges at 20 ° C for Stored for 30 days) on chemical properties (antioxidant activity, ascorbic acid content), physical (weight, width, length, volume, volume, weight and weight of the extract), color characteristics and sensory properties were evaluated. The physical changes of Thomson and Valencia oranges in the samples without water stress on the first day were not significantly different, although minor reduction in storage time. According to the results, the highest weight loss, extract weight, antioxidant, ascorbic acid and volume of orange varieties during storage were in samples under dehydration stress. The color components include brightness, a * and b * decreased in Thomson orange samples under water stress and during storage, but the Valencia orange but did not significant difference was observed. Sensory properties of bad taste and bitterness were higher in oranges under water stress and scored lower in terms of sensory evaluators.

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