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Articles by Javad Hadian
Total Records ( 2 ) for Javad Hadian
  Javad Hadian , Morteza Akramian , Hajar Heydari , Hasan Mumivand and Behvar Asghari
  The composition and in vitro antibacterial activity of essential oils from four Satureja species (S. bachtiarica, S. khuzistanica, S. mutica and S. rechingeri) growing in Iran were determined. According to the results of GC−FID and GC−MS analysis, all oil samples were principally composed of phenolic constituents (carvacrol and/or thymol) with the percentages ranging from 41.2% (S. bachtiarica) to 77.7% (S. rechingeri). Determining antibacterial activities by the disc diffusion method against two Gram-positive and two Gram-negative bacteria revealed the maximum activity against Bacillus cereus with a range of minimum inhibitory concentration values from 0.25 to 1 mg mL−1 and minimum bactericidal concentration values from 0.5 to 1 mg mL−1. The oils of S. khuzistanica and S. rechingeri appeared to be more active in general than those of other species. In conclusion, the essential oils of studied Satureja species have the potential to be considered as alternatives for synthetic food preservatives.
  Rahim Zolfagharinasab and Javad Hadian
  Susceptibility to chilling injury in pomegranate is the main limiting factors for storage fruits in low temperature. Inducing chilling tolerance make possible to storage fruits in low temperature for long time. In this study effect of different concentrations of methyl jasmonate (8, 16 and 24 μL L-1) as comparison with control on inducing chilling tolerance of pomegranate fruits (Malas Save) was investigated. Qualitative attributes of treated fruits was investigated in different times during low temperature storage and also after transferring that to high temperature as a shelf life. The results showed that methyl jasmonate suppressed chilling injury and water loss and preserved external appearance in pomegranate fruits without abnormal effects on internal fruits quality. In general, with increasing methyl jasmonate concentration, fruits chilling injury reduced significantly. The highest chilling injury index was found in control fruits and the lowest one was for 24 μL L-1 during storage in low temperature and also after placing in high temperature. Furthermore, no significant differences was found between treated and control fruits for internal fruit characteristics at end of storage.
 
 
 
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