فروغ شواخی

In this study some physical and geometrical properties of 11 superior apricot genotypes were determined. These properties such as respiration rate, fruit dimensions, perimeter, surface area, volume, compact factor, geometric mean diameter, projected area, shape factor, circularity, length to width ratio, length to thickness ratio, and length to mass ratio were measured at harvesting moisture content ranging from 75.19 to 87.67 %. Then the correlation among average values of the attributes was performed and the genotypes were classified using principal component analysis (PCA). The results showed that all the genotypes had significant differences in terms of all the studied attributes (P<0.01). There was a significant and positive correlation between fruit length and weight and fruit length and moisture content. Fruit shape factor and compression factor showed a positive and significant correlation, while these attributes had negative and significant correlations with circularity. This study showed that Iranian apricot genotypes could be discriminated by differences in their geometrical characteristics using principal component analysis. Based on the PCA results, the first two components account for the most of the variation in the data (91%) and five distinct groups were observed. Overall, the results of this study can be beneficial for the design of equipment for harvesting, transportation, separating, packaging, and processing of apricot fruit.

In this study, 23 local genotypes of sour cherry from collection in Meshkin Dasht-Karaj in terms of physical and chemical characteristics including weight, flesh to core ratio, firmness, total soluble solids, dry matter content, titratable acidity, pH, flavour index, respiration rate, color indices of fruits and juices (L*, b*, a*, Hue and Chroma) and their correlations were examined. The results showed that all genotypes had significant differences (p ≤ 0.05) in terms of the studied characteristics. Based on the correlations in the color indices, a* index alone can be used to evaluate the red color differences of various genotypes. According to the results, genotypes of KB-100, KB-450, and KB-213 with suitable characteristics such as weight (>2.8 g), flesh to core ratio (>8.5), flavour index (>9.5) and acidity (<1.75%) are more suitable for fresh consumption and genotypes of KB-232 and KB-247 with suitable weight (>3.7 g), dry matter content (>15%) and respiration rate (<9000 mg CO2/kg.hr) are more applicable for processing. Also, genotypes with high acidity (>3%) such as KB-157, KB-121, KB-234, and KB-152 are more suitable for pickling and fruit roll-up processing. Genotypes with high dry matter content (>21%) and intense redness (a*<9 for skin and a*<16 for fruit juice) such as KB-136 and KB-449 are more suitable for the production of powder, dried sour cherries, syrup and nectar. Late harvested genotypes with firmness (>6N) such as KB-343 and KB-353 are also recommended for compote and jam processing, respectively.

In this study, the effect of essential oils of dill in 4 levels of 0, 250, 500 and 750 µl/L in some physicochemical properties (moisture, acidity and pH), color index (a*, b* and L*), microbial (total count, Coliform, E Coli, mold and yeast) and sensory properties including color, flavor and texture of sun dried raisins during storage time was investigated. The results of statistical analysis of the data showed that during storage, the moisture and  indexes of b* (blue to yellow) and a* (green to red) and L* (brightness and darkness) of samples decreased significantly, but these properties with increasing amounts of essential oil of dill in the solution increased (p<0.01). Also during storage, with increasing the amount of dill essential oil, the acidity decreased and the pH increased (p<0.01). The results of microbial experiments showed that during storage, with increasing the amount of essential oil, the total count and coliforms decreased, which was significant in treatments containing 500 and 750 µl/L. The number of molds and yeasts also increased during the storage times and decreased with the amount of dill essential oil (p<0.05). According to the results of sensory evaluation, with increasing the amount of dill essential oil up 500 µl/L, the score of flavor and texture increased, but with further increase of the amount of essential oil caused decreased the flavor score compared to the control sample (P <0.05). Based on the results obtained of this study, the use of 500 µl/L of dill essential oil for storage of sun dried raisins, is recommended.

The aim of this study was to monitor the accumulation of minerals and to measure nitrite and nitrite anions in different organs of Salicornia plant in Tehran province (Varamin) to study the pattern of accumulation of these elements in different organs for human consumption of this plant. Measurements of iron, copper, zinc, magnesium, manganese, calcium, sodium and potassium elements, and also nitrate and nitrite anions were performed using Atomic Absorption Spectrophotometer (AAS), Flame Photometric Spectrophotometer and Spectrophotometer respectively. The highest amount of ash in shoot (22.95 ± 0.49%) and the lowest in root (7.36 ± 0.12%) were based on dry weight. Generally, the nitrite content of different organs of Salicornia has been significantly less than nitrate in the same organ. Due to the presence of sodium and potassium ions, and useful nutritional elements, it can be a good alternative to table salt. Based on the results of this study, the green aerial parts of Salicornia can be used as source of minerals. Considering the highest level of nitrite and nitrate in the shoot (317.14 and 16.67mg/100gr dry weight respectively) and comparing them with the their comparison with international standard values was in the range of very low-nitrate vegetables (lower than 200 ppm) such as artichoke, asparagus, pepper and tomato and it can be consumed without problem.

This study was conducted to increase onion storage life in Hormozgan province. For curing onions, the Primavera and Texas Early Grano cultivar were placed in sunshine for two days. The bulbs were packed in a plastic net for three months in three traditional storages: optimized storage with a temperature of 33 ± 2°C and a relative humidity of 49 ± 4%, controlled storage with a temperature of 9 ± 1°C and a relative humidity of 65± 5%, and storage at a temperature of 5 ± 1°C and relative humidity of 70 ± 5%. Every 15 days, qualitative characteristics of the onions were measured, including: weight loss, germination percentage, total soluble solids, dry matter, and firmness. The results showed that during storage, significant changes were observed in qualitative traits of both onion cultivars. The percentage of soluble solids, firmness and dry matter of onions during storage were nonlinear. Total soluble solids of Primavera cultivar increased after 15 days and then decreased. After two months of storage, Texas Early Grano, comparing Primavera, showed higher storage life due to its higher solid soluble matter and higher dry matter content. At ambient temperature, after three months, the weight losses of both onion cultivars were one and a half times higher than that the initial maximum (11.51%), and in cold storages, after three months, the weight losses of both varieties were less than 2%. Both cultivars faced no decay after 45 days of storage in traditional aeration, with a weight loss of less than 3%.

The fatty acids profiles of virgin olive oil of some of the provinces of Iran were examined to investigate their similarities and differences. Indices used to classify these oils include fatty acids, oleic to linoleic ratios, monounsaturated fatty acids (MUFAs), polyunsaturated fatty acid (PUFAs), saturated fatty acids (SFAs), MUFA to PUFA ratios and Cox index. The sensory attributes of the olive oil samples were evaluated to determine their virgin category of olive oil. Analysis of variance (ANOVA), principal component analysis (PCA), and hierarchical clustering analysis (HCA) were used to evaluate the data. The olive oil samples were divided into two groups based on PCA and HCA. The samples of Golestan, Zanjan and Qazvin provinces (Go1, Qa1 and Z1) were in the higher quality group and the other samples were in the lower quality group. Considering the sensory characteristics results, all samples except for Qom and Fars were extra virgin. The findings of this study will help the consumer in selection of olive oil.

The halophyte Salicornia was recently introduced as a fresh vegetable crop that thrives in extreme salty conditions. In this study, the ash, minerals, heavy metal and nitric and nitrite anions in different parts (root, aerial parts and seeds) of Salicornia europaea L. were evaluated. The results showed that the ash content and sodium in the aerial parts was the highest and in the roots the lowest (P<0.05). But, potassium, copper and calcium between different organs and seed were not significant. While zinc and magnesium in seed and iron in root were higher, and zinc, manganese and magnesium content were lower in the root than other parts (p<0.05). Salicornia roots had the lowest arsenic and cobalt and the highest lead (p<0.05). The seeds containeed the lowest lead, cadmium, mercury and nickel. The aerial parts of this plant also had the least chromium and the highest levels of cadmium, mercury, nickel and cobalt. The mercury in different parts of the Salicornia was lower than the standard value. The lead in the root and cadmium in the aerial parts and chromium, arsenic and nickel in all parts were higher than the limit allowed. The highest nitrate content and the lowest nitrite content in aerial parts and the lowest nitrate content and the highest nitrite content were observed in the seeds (p <0.05). In all studied parts, the nitrate content was found in standard limit. According to the results, aerial parts of Salicornia can be used as a source of calcium, iron, zinc and magnesium.

The aim of this study was to evaluate the composition of fatty acid and qualitative characteristics of virgin olive oils produced in different provinces of Iran including Gilan, Golestan, Zanjan, Qazvin, Qom and Fars. Acidity, peroxide, extinction coefficient differences (∆k), fatty acid compositions were measured. The results showed that acidity, peroxide and extinction coefficient differences of most samples, except for the Fars and Golestan (F, Go3), and levels of fatty acids of all oils, except for miristic acid of Qom and Zanjan (Qo, Z2), were in accordance with the national and International standard of Olive Oil. The highest monounsaturated fatty acids, MUFAs (72.12-76.21%) were traced in samples from Zanjan, Golestan and Qazvin provinces which showed the lowest saturated fatty acids, SFAs (16.99-17.99%), poly unsaturated fatty acids, PUFAs (6.49-10.42%) and Cox indices (1.49-1.84%). Based on results obtained, the sample of olive oil of Golestan, Zanjan, and Qazvin (Go1, Qa1 and Z1) were in the highest quality categories and of Fars (F) was in the lowest quality categories with different indices from other samples. Since various parameters affect on the quantity and quality of olive oil and, beside that, the low quality samples can also be found in those provinces where high quality of olive oile are produced, the fatty acids profile alone could not be consider as sole factor to geographically classify the quality of olive oil, but it can be used as one of the important iindicators in quality classification of olive oil

This study was conducted to find out the concentration of lead (Pb), mercury (Hg), cadmium (Cd), arsenic (As) and chromium (Cr) in different parts of Salicornia persica Akhani plants (roots, stems, leaves and seeds), grown in the Rud Shur Mardadabad, and to compare the pattern of accumulation of these heavy metals, and to understand the translocation and bio concentration factors of heavy metals in different parts of the plants. The patterns of accumulation of metals were Cr>Pb>Hg>Cd>As for roots, Cr>Pb>Cd>As>Hg for stems, Pb>Cr>As>Cd>Hg for leaves and Pb>As>Cr>Cd>Hg for seeds. The concentrations of all heavy metals studied in different parts of this plant were significantly less than these of water and soil profiles (0-30 & 30-60 cm. depth). It was considered that the concentration of the elements in above ground parts of plants, even at their high concentrations in the soil, were kept at low levels. The bioconcentration index of all heavy metals in various parts of Salicornia plants ranged from 0.1 to 0.29. It was found that this species of Salicornia had no significant accumulation capacity for heavy metals and did not appear to be a suitable species for phytoremediation. The Salicornia plant with a translocation index of 1.02 ± 0.287 showed a high ability to transfer lead from the root to above ground parts. The lowest translocation factor was related to mercury metal (0.38 ±0. 040).

The price of extra virgin olive oil in the global market is growing rapidly particularly due to organoleptic properties, its strong flavor and health benefits. Therefore, with the growth in demand and high price of extra virgin olive oil, adulteration of this product is growing. The purpose of this study was to determine the adulteration of extra virgin olive oil mixed with rapeseed oil using Differential Scanning Calorimeter and comparing with Gas Chromatography. Results of the thermal analysis showed that the adding sunflower and canola oils created significant changes in cooling and heating thermograms. In adulteration with canola oil, onset temperature of major crystallization peak in at least 15% and maximum temperature of major melting peak and The enthalpy, maximum and offset temperature of minor melting peak showed significant difference with extra virgin olive oil (p

This study aimed to investigate the effect of 1-methylcyclopropene (1-MCP) to reduce of postharvest losses of apples. The split plot in time design based on complete randomized design with three replications and using (1-MCP) on two levels (0 and 1ppm) and two varieties of apples (Red Delicious and Golden Delicious) were investigated. Treated and untreated samples were placed in cold storage at ±0.5 °C and 90% R.H. for 5 months separately. The samples were taken before cold storage period and once a month. Qualitative evaluation including (skin color indices (L * a * b *), firmness, pH, acidity, total soluble solids) was analyzed. Concentration of vitamin C and ethylene production rate were determined at the beginning and end of storage. The results at the end of the fifth month of storage showed that 1-MCP treatment resulted insignificant differences in the brightness of the Golden Delicious variety and b * in both varieties. Application of 1-MCP treatment prevents the development of red color (a *) and maintain firmness in both varieties. The lowest amounts of pH, soluble solids, ethylene and the highest amounts of acidity and vitamin C were found in the apples treated with 1-MCP, respectively. The treatment of 1-MCP, causing delay in the ripening and resulted maintaining of a better quality in both varieties of apple.

In recent years dietary fibers have been considered due to its beneficial effects. Since the amount of fiber in dietary diet is usually less than the recommended amount (30 gr/day), fortification of bread with fiber can play an important role to achieve its health benefits. This project was studied to investigate on the possibility of supplementation of flour with dietary fibers. Two different source of fiber, a soluble fiber (psyllium) and an insoluble fiber (sugar beet) were selected based on the least adverse effects on bread quality. Important criteria for selecting the source of fiber were cost, color, flavor, water holding capacity after cooking. Flour and fiber characteristics including moisture content, ash and color indices (L*, a*, b*, a*/b*) were determined. The effects of supplementation on the rheological properties of dough including farinography [Consistency, Development time, Stability time, Degree of softening (10 min after begin, Degree of softening (ICC 12 min after max, farinograph quality number] and extensography [maximum resistance (Rm), resistance to stretching (Rs), Extensibility, (Rs/Ex), Energy (E)]. Statistical design were completely randomized design based on full factorial test with two levels of fiber, four levels of added fiber (0, 2, 4, 6 percent). Results showed that adding fiber in general improved rheological propertied of dough.

Extra virgin olive oil represents the popular source of oil in the Mediterrian countries. The price of extra virgin olive oil is increasing rapidly in the world market, due to many factors namely special organoleptic and health attributes. Therefore this popular oil might be subjected to adulteration. In this research, the application of Differential Scanning Calorimeter (DSC) and fatty acid profile methods to detect the adulteration of sunflower seed oil in extra virgin olive oil has been studied.
Refined sunflower seed oil was added to extra virgin olive oil at different portions (5, 10, 15 and 20 percent) and the thermal analysis of the samples were performed using DSC and the fatty acid composition of the samples were determined by GC apparatus.
The results of the thermal analysis showed that the addition of sunflower seed oil created significant changes in cooling and heating thermograms of DSC. The enthalpy, onset and maximum temperature of major crystallization peak for at least 10% adulteration and the enthalpy and maximum temperature of minor melting peak for 5% adulteration indicated significant differences as compared to the extra virgin olive oil (P The DSC method might be evaluated as a valuable method to detect the adulteration of refined sunflower seed oil in extra virgin olive oil however this method has its limitations regarding the percent of added oil.

Tomatoes are an economically important crop in Iran. Approximately 30% of the crop is lost from the consumption chain during harvest. The high production of ethylene by tomatoes is the main reason for rapid ripening and consequential loss. The present study tested various concentrations of 1-MCP gas in a tomato storage jar. The tomato cultivar Rapsona was harvested at the breaker stage of ripening for use in this study. The results demonstrated that the presence of 1-MCP in the storage atmosphere controlled the ethylene, extended the ripening time of green tomatoes, delayed softening of texture and changes the surface color of the fruit to red. The effectiveness of these parameters depended on 1-MCP concentration and length of contact of the fruit with the activated gas. Ripening of treated tomatoes was delayed for 15-18 d with the application of ≥0.7 μl/l 1-MCP and an exposure time of 24 h. Despite the success in controlling and delaying fruit ripening, the use of 1.35 μl/l 1-MCP is not recommended because of the lack of uniformity in the fully-ripened red tomatoes, which decreases utility and production of a market-friendly product.

Apple is one of the most important horticultural crop that storage and post-harvest problems attract the growing interest of researchers and industry’s authorities. In this study، the effect of 1 - methyl cyclopropene (1-MCP) and ethylene nano-absorbent (potassium permanganat) as a new combination، effective and low cast treatment on the durability of apple and its storage was investigated. Two commercial apple cultivars، Wealthy and the native Dirras-e Mashhad، present in National Horticultural Research Station، kamalshahr-karaj were selected. The samples were harvested according to the starch index (2-2. 5) and were pre-cooled for 24 hours and then treated with 1 ppm concentration of 1-methyl cyclopropene by spraying in an impenetrable atmosphere and maintained for 8 hours at room temperature and finally transferred into the cold room. Ethylene treatment was performed by placing the nano absorbent packets of 5 gr within the cardboard containers together with the non treated fruits as control. The samples were stored at 0. 5 °C and 90% of relative humidity. Series of tests consisting of fruit weight، flesh firmness، ascorbic acid concentration، total soluble solids (TSS)، titrable acidity (TA) and pH measurement were carried out on the sampls once a month in triplicate order. Sensory evaluations were carried out at the end of five months of storage period، comparing the treated samples of both cultivars with the control. The experiment was organized as completely randomized design and the collected data were analyzed by SAS software. weight loss and flesh firmness in both experimental samples demonstrated less reduction as compared to the control the use of 1-MCP affected TSS، pH and TA significantly (p<0. 05) and inhibited the rise pH and reduced also acidity TA during storage، while no significant effect (p>0/05) was noted by the use of nano-absorbent. The native ''Dirras-e Mashhad'' showed higher pH value than ''Wealthy'' under the combination of ENA and 1-MCP. The results showed that this technique can increase most characteristics of apples duringthe storage.

Apple production is high in Iran; using effective packaging and storing technologies can prevent loss of this valuable fruit and provide a source of non-oil exports. Ethylene plays an effective role in the loss of apple quality. This study examined the effect of ethylene reduction on improving the quality of Golden and Red Delicious apples during cold storage. Golden and Red Delicious apples were tested in an experimental design using a split-plot over time in a completely randomized design and three replications for 1-methylcyclopropene (1-MCP، 0 and 1 ppm) and potassium permanganate-coated zeolite nanoparticles (0 and 10 g). The fruit was stored at ± 0. 5°C and 90% RH for up to 5 mo. Fruit quality parameters (weight loss، firmness، pH، titratable acidity، total soluble solid concentration) were evaluated before storage and on a monthly basis during the storage period. Vitamin C concentration was also measured at the beginning and end of storage. A comparison of means showed the lowest pH (4. 39)، lowest reduction in TA (0. 31%)، lowest TSS (14. 28%)، highest firmness value (17. 54 N/m2)، lowest weight reduction (3. 10%) and highest vitamin C concentration (6. 27 mg/100g-1) were obtained for apples treated with 1-MCP combined with ethylene absorber sachets. The lowest pH (4. 39)، highest reduction in TA (0. 25%)، highest TSS (15. 1%)، lowest firmness value (14. 30 N/m2)، highest weight reduction (3. 51%) and lowest vitamin C concentration (5. 26 mg/100g-1) was found for the control apples. The application of 1-MCP combined with ethylene absorber sachets had the best effect on the quality characteristics of both species. Red Delicious apples were firmer and fresher in appearance، indicating that this variety has better storability.

This research evaluated the effects of onion curing methods on the qualitative traits of Iranian onion cultivars (Azarshahr Red, Neishabour Red, Kashan White, Qom White). Testing was carried out in the autumn and winter of 2007. The experimental design was factorial with two factors and three replicates. The factors were traditional and sunlight curing methods at 42°C for 12 hr for 48°C for 4 hr and four onion cultivars. Bulb qualitative traits of firmness, sprouting percentage, total soluble solids content, vitamin C content and pyruvic acid content (pungency index) were recorded after four months storage. Results showed that onions stored using the different curing methods showed significant differences in firmness, weight loss, sprouting, vitamin C and pungency rate. Kashan White, Neishabour Red and Qom Whitedemonstrated higher firmness. Bulbs cured at 42°C in sunlight had a higher rate of sprouting compared to those stored at 48°C. Pyruvic acid content in the sunlight method was higher than for the other method; the percentage of vitamin C was higher for onions cured at 42°C. Qom White onions cured solely in sunlight produced fewer losses and suitable quality traits, thus, this treatment is recommended.