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Strawberries fruit has highly marketable and vulnerable, many factors leading to early destruction and shortening shelf life. This study, in order to maintain the qualitative and quantitative characteristics of strawberries in post-harvest stages, the effects of calcium chloride and salicylic acid in four levels (calcium chloride 1%, calcium chloride 2%, calcium chloride 1% + salicylic acid 1 mM and calcium chloride 2% + salicylic acid 1 mM),on different storage times (harvest time, 6 and 12 days after storage).were investigated. At the end of the storage period, the lowest (12.5%) and the highest (30%) weight loss were related to combined treatment of 2% calcium chloride + salicylic acid 1 mM and control. Applied treatments able to maintain soluble solids but the end of storage amount of this factor from 3.5 at harvest time in control sample increased to 4.22%, but the average soluble solids content was 3.7. Total acid content, firmness, vitamin C and pH were changed respectively from 1.6, 0.52, 137.3 and 2.8 to 1.3, 0.3, 54 and 3.06 at the end of the storage period. The highest particle brightness index and phenolic content belonged to calcium chloride 1 and 2%. Combined treatment of 2% calcium chloride with 1 mM salicylic acid has the significant effect on keeping weight and soluble solids, so we can store packaged strawberry fruits at 4 ° C for 14 days.

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Pistachio is one of the most popular nuts in the world because of its taste and nutritional properties. Mostly, its consumed dry in harvest period. Major factors limiting for shelf life of pistachios are browning and water accumulation. In this study, the effects of citric acid (1, 1.5 and 2%) and ascorbic acid (15, 25 and 35 ppm) and two types of plastic packs (polyethylene and polystyrene) on storage life (days 0, 25 and 45), Ahmad aghaie pistachio was studied. According to panelists, the use of acid treatments for 25 day of storage was able to maintain the appearance and taste characteristics of pistachio and since then there was no significant difference between treatment and the control sample. Pistachios treated with 15 ppm ascorbic acid in polystyrene pack were more favorable in appearance and browning than polyethylene pack. The maximum of phenol was related to ascorbic acid treatments (15 ppm) in polyethylene pack. Anthocyanin and chlorophyll amount decreased during storage, but carotenoids first increased and then decreased. Pistachio pigments such as chlorophyll, anthocyanin and carotenoids were preserved in polyethylene packages than polystyrene. Citric acid treatment (1.5%) had the maximum percentage of fat. Overall, the polyethylene pack and ascorbic acid 15 and 25 ppm and citric acid 1.5% concentration maintained the qualitative and quantitative properties of pistachio.

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In 2018, the effect of combined treatments of gamma aminobutyric acid with carnuba wax on storage of fresh pistachio cultivar Ahmad Aghaie was investigated using a factorial experiment based on a completely randomized design with three repeats. Factors were edible coatings in five levels including control (distilled water), 10 mM gamma aminobutyric acid (G10), 1% carnoba with 10 mM gamma aminobutyric acid (C1G10), 2% carnoba with 10 mM gamma aminobutyric acid (C2G10) and 3% carnoba with 10 mM gamma aminobutyric acid (C3G10) and the storage time at two levels (25 and 50 days). The results showed that most of the qualitative and quantitative traits such as hull and kernel firmness (4-8% for hull firmness and 7-19% for kernel firmness in different treatments), hull moisture percent (1-2%), total kernel chlorophyll (11-34% in different treatments), aroma (3-30%) and taste (7% decrease in 50^th day) showed a descending trend during storage. Kernel carotenoids (5-22%), kernel phenolic compounds (35-44%), kernel flavonoids (8-32%), kernel lipids (31-65%), and antioxidant activity (2-4%) showed an increasing trend. Among the applied treatments, C1G10 seemed to be able to retain most of the qualitative and quantitative characteristics of fresh Ahmad Aghaie pistachio up to 50 days of storage.

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Nutritional value, deliciousness and ease of digestion, high calories, suitable vitamins and minerals are some of the qualities that make pistachios superior to other kernels and are often consumed dry. Fresh pistachio does not have long shelf life despite its higher nutritional value, therefore, studying the methods of increasing the storage of fresh pistachios for the market is one of the aims of this product. In this regard, a study was carried out to investigate the effect of combined treatment of carboxymethyl cellulose (CMC) with different concentrations of two essential oils of clove and on the storage life of pistachio cultivar, Ahmad Aghaei. In this study, factorial experiments were conducted in a completely randomized design. In this experiment the treatments were in two levels, one concentration of control edible (distilled water), 0.5% CMC, 0.5% CMC +400 mg clove, 0.5% CMC +800 mg clove + 0.5 0% CMC +1200 mg clove and second factor of storage period were studied at two levels (25 and 50 days). The results showed that with increasing storage time, skin and kernal firmness decreased in all treatments. The percentages of weight loss, chroma index, malondialdehyde, hydrogen peroxide increased during storage. The application of carboxymethyl cellulose alone and with the essential oils of cloves compared to the distilled water application improved most of the factors studied. The combined treatments were able to maintain fruit firmness compared control sample and were unable to maintain the amount of phenolic compounds, total chlorophyll of kernal, and kernal carotenoids during storage. Overall, the combination of carboxymethyl cellulose with 400 mg / L of clove essential oil were able to retain most of Ahmadaghaiechr('39')s pistachio quantitative and qualitative characteristics for up to 50 days.

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In 2021, an experiment was conducted to study the quality and storage of ‘Sena’ variety of tomato by application of calcium oxide, gamma-aminobutyric acid and salicylic acid in the postharvest laboratory of department of horticultural sciences and engineering in Vali-e-Asr university of Rafsanjan. The statistical design of the experiment was a factorial in the form of a completely random design. The first factor included control (distilled water), 0.5% calcium oxide (CaO), gammaaminobutyric acid with 10 mM concentration (GABA), salicylic acid with a concentration of 0.5 mM (SA) and combined treatment (CaO + GABA + SA), and the second factor included 3 storage times (7, 14 and 21 days). The results of the experiment showed that the effect of the combined treatment was significant in maintaining the quantitative and qualitative characteristics of tomatoes. The lowest content of soluble solids, the lowest activity percentage of pectin methyl esterase enzyme, the highest amount of phenol and the highest water activity were observed in gamma-aminobutyric acid treatment. Compared to the control sample, salicylic acid treatment prevented up to 32% of ion leakage, and 2.5% maintained the weight, and maintained titratable acidity on 7th day comparing the first day. According to the results, the highest level of firmness, general acceptance, water activity and vitamin C belonged to calcium oxide treatment. The lowest amount of malondialdehyde and lycopene, the lowest level of polygalacturonase enzyme activity (0.09% reduction in activity compared to the control), the lowest microbial contamination (0.63% colony reduction compared to the control), the lowest percentage of ion leakage and frostbite belonged to calcium oxide treatment. In general, among the treatments, 0.5% calcium oxide and 10 mM gamma-aminobutyric acid treatments best maintained the quantitative and qualitative traits of tomato fruit and are suggested for its storage.
 

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 Pomegranate is a popular fruit, rich in antioxidants and minerals but sensitive to postharvest storage. The efficiency of 5 and 10 mM γ-Aminobutyric Acid (GABA) combined with 0.5% carnauba wax as edible coating was investigated on extending the cold storage life of pomegranate fruit (Cv. Malas Saveh) after 45 and 90 days. Coatings maintained fruit freshness, inhibited the chilling injury symptoms, reduced peel malondialdehyde formation (minimum of 0.74 nM g^-1), reduced loss of aroma/taste, and increased aril antioxidant activity (maximum of 94.9%). Aril anthocyanin content was more stable in 5 mM GABA coated than uncoated fruits. However, the coatings caused more weight loss on 45^th day (11.0% in 10 mM GABA and 8.3% in the control). This parameter was similar in coated and uncoated fruits after 90 days. Aril phenolic content in coated fruits was higher on 90^th day but not on 45^th day (maximum of 0.08 mg.100g^-1 in the control on day 45). Aril lightness increased in the control sample on 45^th day while coated fruits were more similar to harvest time. After 90 days, the control and treated samples were similar. The color scales (a*, b*, and Chroma) values of peels and arils declined by storage without any significant effects of coatings. Peel and aril Hue did not change by storage time or coatings. Results suggested some benefits of coatings for retaining the postharvest quality of pomegranate fruits.

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The present study was conducted to investigate the effects of two concentrations of Aloe vera gel (7.5 and 15%) on quantitative and qualitative characteristics of lime during storage time (20, 40, and 60 days). The study was performed as a factorial experiment in a completely randomized design with four replications. After dipping (5 minutes) and drying, the fruits were packaged in low-density polyethylene containers and transferred to cold storage at 4±1°C and 85±2% relative humidity. The results showed a decrease in fruit sourness and aroma and an increase in fruit bitterness during storage. The highest rate of chilling injury and decay belonged to the control. Aloe vera gel 15% had the lowest fruit bitterness (30%), decay, and malondialdehyde compared to the control on day 60 of storage. The Aloe vera gel enhanced peroxidase activity as an antioxidant enzyme and decreased defense-related enzymes such as phenylalanine ammonia-lyase activity. The maximum vitamin C was related to Aloe vera gel 15%. According to the results, Aloe vera gel, could not effectively control weight loss and firmness. During 60 days of storage, compared to the control, Aloe vera gel 15% increased Chroma index (2.07%) and vitamin C (26.37%), and prevented decay (100%), chilling injury (25.75%), bitterness (42.85%), and malondialdehyde (35.80%) of lime fruit.