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Articles by E. Shirzadeh
Total Records ( 4 ) for E. Shirzadeh
  E. Shirzadeh and M. Kazemi
  Apple texture can deteriorate during cold storage, resulting in softness and mealiness. The purpose of this work was to estimate shelf-life and to study the behavior of ‘Jonagold’ apples kept at 0-2°C in a normal atmosphere. The experiment was started in season 2010-2011 and fruit weight losses, fruit firmness, Total Soluble Solid (TSS), pH, Titratable acidity, Total soluble solids/titratable acidity ratio, Thiault index, Perlim index, Ethylene production, Peroxidase and Catalase enzyme activities were measured at 20, 40, 60, 80, 100, 120 and 150 th days of postharvest life. The fruits were immersed in distilled water, three malic acid concentrations (0, 100 and 150 mg-1) or at three calcium concentrations (0, 0.35 and 0.7% w/v). Results showed that fruit weight loss significantly decreased in malic acid+calcium treatments in comparison to control. Also, results showed that malic acid+calcium treatments increase fruit firmness, Catalase activity (CAT), Titratable acidity (TA) and Perlim index while decreasing of pH, Total soluble solids/Titratable acidity ratio and Peroxidase activity (POD) during cold storage at 0-2°C for 5 month (p≤0.05). The results showed that malic acid+calcium treatments application was influenced on ethylene in comparison to control. In general, this experiment showed that post-harvest malic acid+calcium treatments prevented fruit softening and decreased weight losses.
  M. Kazemi and E. Shirzadeh
  In the present study, effect of exogenous application of salicylic acid (1.5 and 3 mM ) and malic acid (100 and 150 mg L-1) on components of essential oils of Rosmarinus officinalis was evaluated. All SA and MA treatments enhanced limonene, 1.8-cineole, α-pinene, camphene and camphor, while terpinen-4-ol, sabinene, verbenol, germacrene-D, bornyl acetate, myrcene, α-phelandrene, α-terpinolene and β-caryophyllene decreased. The study demonstrated that SA and MA can be change secondary metabolites in Rosmarinus officinalis.
  E. Shirzadeh and M. Kazemi
  Apple texture can deteriorate during cold storage, resulting in softness and mealiness. The experiment was started in season 2010-2011. In order to study the effectiveness of salicylic acid, calcium nitrate and essential oils treatments on postharvest quality and storage behavior of “Granny Smith” cultivar of apple. Fruit weight losses, fruit firmness, total soluble solids, pH; titratable acidity, total soluble solids/titratable acidity ratio and ethylene production were measured at 20, 80 and 140th days of postharvest life. Apples were dipped in concentrations, 2.5 mM salicylic acid (1%) of calcium nitrate and mentha essential oils solutions (150 ppm) 10 min and stored 0-2°C in a cold store for 20 weeks period. One percent Calcium nitrate and 2.5 mM salicylic acid did affect quality parameters of the fruit compared to control treatment (p = 0.05). Mentha essential oils solutions (150 ppm) did not affect quality parameters of the fruit compared to control treatment (p = 0.05). Results indicated the potential improvement of shelf life of apple by salicylic acid and calcium nitrate pre-treatment of the fruit, did further improve product quality.
  E. Shirzadeh and M. Kazemi
  Apple texture can deteriorate during cold storage, resulting in softness and mealiness. The experiment was started in season 2010-2011 and fruit weight losses, fruit firmness, total soluble solids, pH; titratable acidity, total soluble solids/titratable acidity ratio and ethylene production were measured at 20, 80 and 140 the days of postharvest life. The fruits were immersed in distilled water, calcium (1%) or at essential oils thyme (300 ppm) and lavender (500 ppm). Results showed that fruit weight loss significantly decreased in essential oils and calcium treatments in comparison to control. Also, results showed that essential oils and calcium treatments increase fruit firmness, TA while decreasing of ethylene production during cold storage at 0-2°C for 140 days (p = 0.05). The results showed that essential oils and calcium treatments application was influenced on ethylene in comparison to control. In general, this experiment showed that post-harvest essential oils and calcium treatments prevented fruit softening and decreased weight losses.
 
 
 
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