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The present study aimed to investigate the use of social marketing in promoting the tendency of teachers toward Sport for all. The statistical population was made up of all the Administrations of Education departments of the provinces. Through the multi-stage sampling method, in the first stage, ten provinces out of the 31 provinces of the country were selected as a random cluster. Furthermore, using Morgan's table, 400 questionnaires were distributed in proportion to the population of educators in each province. Finally, 344 usable questionnaires were collected. The data collection instrument was a researcher-made questionnaire whose validity and reliability were confirmed by experts and statistical tests. Questionnaires were distributed through email, Social media, and face-to-face. The results showed that personal investment had the highest impact factor concerning social marketing (0.94). Furthermore, among the components of social marketing, participation cost had the highest impact factor (0.94). Social marketing communications (0.929) and accessibility (0.869) were in the next ranks. A high correlation was observed between social marketing and participation culture (0.775). Also, there was a significant relationship between social marketing and participation in sports (0.413, p<0.01). This shows the importance of the culture of participation. Finally, the path coefficient of social marketing on teachers' participation in sport for all was 0.572, which reports a positive and significant relationship.
 

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Softening, enzymatic browning and microbial activity are the most common problems of pomegranate arils during storage. In order to improve these problems, postharvest treatments of nitric oxide and cold storage were studied on pomegranate arils. Therefore, In order to evaluate the effect of temperature and different concentrations of nitric oxide on pomegranate arils, a factorial experiment was conducted based on a completely randomized design with three replications. In this study, nitric oxide was used at concentrations of 0, 5 and 10 µM/L as liquid solutions. The arils were dipped in solution for fifteen seconds and were packed by polyethylene containers after drying at room temperature. They were stored at cold temperatures (2, 4 and 8°C). The qualitative, quantitative and biochemical parameters were measured on days 0, 7, 14 and 21 of the storage period. The ANOVA results showed that the different concentrations of nitric oxide and storage temperatures caused significant differences among most of the evaluated parameters. The exposure of arils to nitric oxide at concentration of 10 µM/L and storage at 8°C caused them lower 50% weight loss and less 21% ion leakage, as well as higher marketability, anthocyanin content, total phenolic and antioxidant activity compared to arils of the control group storage at 2°C after 21 days. In general, arils treated with 10 µM/L of nitric oxide at 8°C showed the best apparent quality and storage life of pomegranate arils.    
 

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Abstract
In recent years, the individuals' demand for consumption of healthy and useful products has increased. With regard to the specific role of breakfast cereal in today's dietary habit, the incorporation of nutrients into their formulation is considered as a way to produce functional food products. So in this research, the effect of extrusion variables containing feed formulation (whole oleaster flour to whole oat flour (10 to 90, 25 to 75 and 40 to 60%), feed moisture (14, 18 and 22%) and screw speed (120, 150 and 180 rpm) on some properties of snack was investigated. Thus, the central composite design was used to assess the water absorption index (WAI), water activity (a_w), expansion ratio. Based on the obtained results, in a constant condition of other variables (feed moisture; 18% and screw speed; 150 rpm), an increase of the whole oleaster flour ratio from 10 to 40% decreased the WAI (from 5.64 to 5.16) and expansion ratio (from 1.72 to 1.48). While, an increase of the feed moisture from 14 to 18% led to an increase in the WAI (from 5.01 to 5.16) and water activity (from 0.33 to 0.63), when replacement level and screw speed were 25% and 150 rpm, respectively. The evaluation results of the screw speed in the moisture of 14 and 22% indicated that increasing the speed resulted in a decrease and increase in WAI, respectively. In addition, the relationship between the expansion ratio and microstructure was proved by scanning electron microscopy method. The optimum condition was found to the blends of whole oleaster flour/whole oat flour (10:90), screw rate of 180 rpm, and feed moisture content of 22% with desirable properties including (0.64%), expansion ratio(1.85), water absorption index(6.26).

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Abstract
With regard to the importance of breakfast cereal in today's eating habit, these products can serve as vehicles for the main nutrients. Therefore, the purpose of this research was to investigate the effect of extrusion variables containing replacement level of whole oat flour with whole oleaster flour (10, 25 and 40%), feed moisture (14, 18 and 22%) and screw speed (120, 150 and 180 rpm) on some physical and functional properties of breakfast cereal. These properties included moisture content, bulk density (BD), hardness (HD), water solubility index (WSI) and color parameters assessed by central composite rotatable design. Based on the obtained results, an increase of the whole oleaster flour and feed moisture increased the moisture content and hardness and decreased the yellowness of the samples. While the water solubility index was increased by increasing the whole oleaster flour and was decreased by increasing the feed moisture. The evaluation results of the screw speed indicated that increasing the speed resulted in less bulk density, hardness and water solubility index. Additionally, the lightness of samples decreased due to a higher amount of all the variables studied. On the one hand, the difference between ingredients content and structure of the whole oleaster flour and the whole oat flour was one of the most effective factors on the obtained results. On the other hand, the influence of the feed moisture and screw speed, as very important factors of the extrusion process, on the physical and functional properties of the product was completely recognized. Optimum condition was found to the blends of whole oleaster flour/whole oat flour (10:90), screw rate of 180 rpm, and feed moisture content of 22% with desirable properties including humidity(10.26%), bulk density (0.11 g/cm3), hardness (11.01 N), water solubility index (12.66 %), lightness (56.09).
 

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Quince (Cydonia oblonga L.) tree has been introduced as a self-compatible tree, but due to the very low fruit set in some orchards/genotypes and some reports about self-compatible alleles, it is necessary to investigate the effect of using out-crossing for improving and increasing yield of different cultivars of this species. This study was carried out on 'Isfahan' quince cultivar in the orchard of Fajr Agricultural Company, Iran, in 2019 and 2020. The experiment was carried out in a randomized complete block design with four treatments including cross-pollination with 'Limouei' quince cultivar, open pollination, hand self-pollination, and self-pollination. The flowers of cultivar 'Isfahan' were emasculated in the balloon stage and were pollinated with the pollen of 'Limouei'. For self-pollination treatment, flowers in the balloon stage were covered with a bag without any emasculation or crossing. For hand self-pollination, 'Isfahan' flowers were emasculated and pollinated with 'Isfahan' pollen. The highest percentage of initial and final fruit sets was obtained in the cross-pollination treatment with 'Limouei' followed by the open pollination treatment. There was no fruit set in the self-pollination treatment. Outcrossing by 'Limouei' resulted in the highest number of seeds as well as the fruit weight. Fruit quality traits such as TSS, TA, firmness, pectin, and total phenol content did not show a significant difference among cross-pollination with 'Limouei', open pollination, and hand self-pollination. Using different cultivars with proper overlap at flowering time can increase the percentage of fruit set.