کیفیت

Strawberry has become a popular fruit for production in controlled environments due to its high economic and nutritional value. LED lamps are an innovative tool to accurately regulate lighting conditions in the greenhouse. The aim of this study was to examine the effects of different LED lamp spectra on the some qualitative characteristics of strawberry cv Camarosa fruit grown in soilless culture. Six different LED lamp spectra, including red, blue, 75% red-25% blue, 25% red-75% blue, 50% red-50% blue, and white, have been employed for this purpose. The control treatment was based on the daylight condition. Fruits soluble carbohydrates, titratable acidity, pH, fruit firmness, total soluble solids, phenol, flavonoids, anthocyanins, antioxidant capacity, and vitamin C were examined. The mean comparison revealed that exposure to LED lamps in soilless conditions had a positive impact on the total soluble solids, phenol, anthocyanins, vitamin C, and soluble carbohydrate contents of the fruit at a significance level of 1%. It can be concluded that the use of LEDs can be effectively utilized to enhance the quality characteristics of the Camarosa strawberry under greenhouse conditions.

One of the limitations of keeping, marketing, and exporting capsicum (Capsicum annum L.) is its rapid ripening after harvesting and microbial spoilage, which reduces the quality properties and spoilage of this product. These challenges have been effectively mitigated by using post-harvest techniques. Edible coating treatments can be used after harvesting different fruits. The purpose of this experiment is to use chitosan at four levels (zero, 0.5, 1, and 2%) over time (zero, 7, 14, 21, and 28 days) with four repetitions on the quality after harvesting bell peppers. The variety of California Wonder is a factorial experiment in the form of a completely randomized design. The results showed that a 2% concentration of chitosan prevented weight loss in 28 days. At the end of the experiment, a 2% chitosan treatment compared to the control caused a decrease in TSS by 42.2%. The highest amount of chlorophyll a was observed in the chitosan treatment compared to the control in 28 days. The most significant increase in chlorophyll b in sweet pepper, with a concentration of 2% at zero time, was 113.33% compared to the control. The carotenoid content of sweet pepper showed a significant increase of 97.14% compared to time 0 in the control at the time of 28 days. The results of the average comparison showed that chitosan with a concentration of 0.5, 1, and 2, respectively, in 28 days caused a decrease in ion leakage by 8.56, 9, and 9.57, respectively, compared to the control in 28 days. The results showed that different concentrations of Chitosan and especially the concentration of 2% compared to the control, maintained the quality after harvesting and delayed the aging of bell pepper fruit. According to the results of this research, it is recommended to use this edible coating as an application to increase the shelf life of bell peppers.

Potato with the scientific name (Solanum tuberosum. L.) is a plant that is cultivated as an important product in all countries and is known as a source of carbohydrates, proteins, and vitamins in the human diet. This is a native product of South America and its origin is from Peru. After wheat, rice and corn, potato is the fourth product in people's food basket, which in Iran sometimes takes the place of rice and takes second place, which shows its importance in meeting people's food needs. According to the reports of the Food and Agriculture Organization of the United Nations, the area under potato cultivation in Iran in 2019 was more than 164 thousand hectares and the harvested product from this area was about 32.5 million tons. In the food industry, this product is transformed into various products such as baked potatoes, fried potatoes, potato chips, potato starch, dry fried potatoes, etc.Since the expectations for food products with appropriate quality and safety standards have increased, it seems necessary to determine the characteristics of food products. In the meantime, in the potato product, quality evaluation after the harvest stage is necessary to provide a reliable and uniform product to the market, because potatoes, like many other products, have uneven quality and handling in It is the harvesting stage. At the same time, the safety and desirability of food play an important role in the food industry and are directly related to people's health. Potatoes for the processing industry must have some requirements such as low sugar content, high dry matter and specific weight, high antioxidants, light skin color and no sprouting. Stored potatoes may suffer from sweetening, rotting, water loss and sprout growth during storage. Storage conditions after harvesting can cause changes in the chemical composition and quality of the product. Therefore, the management of potato tubers in all stages of production and storage is very important.The quality of this product and its processed products depends on the variety and environmental conditions (both during the growing season and during the storage period). By analyzing the relationship between chips color, dry solids, sucrose, reducing sugar, ascorbic acid, protein and storage temperature data, Meza showed that dry solids, reducing sugar and sucrose in determining the color of fresh potato chips and reducing sugar, tuber temperature and sucrose content are very important in determining the color of stored tuber chips and the relative importance of each of these parameters changes with the type of tuber variety and storage.The amount of potato sugar significantly depends on the variety and storage temperature and it happens quickly in cold weather. In potato tubers during the storage period, starch is gradually hydrolyzed and turned into sugar (glucose). In unripe tubers and potatoes that are stored for a long time at low temperatures, there are more amounts of glucose, this feature is considered an anti-quality feature for the potato product in the industry, why? The increase of regenerating sugars causes the produced chips to turn brown and bitter. Storing potatoes for more than 7 months can cause ageing or old sweetness, and storage at a temperature of fewer than 10 degrees Celsius can cause sweetness caused by cold. Although potato storage at low temperatures can have beneficial results such as reducing respiration rate, reducing physiological ageing, inhibiting germination, reducing evaporative water loss and reducing microbial pathogens. But sugars accumulate when the balance between starch degradation and breakdown is not established and there is carbohydrate respiration. Therefore, potatoes that are kept at a lower temperature have a lot of sugar. Researchers reported that when potatoes are stored at zero degrees Celsius, there will be a complete stop in th accumulation of sugar.

First, 5 different varieties of fresh potatoes (Spirit, Agria, Sante, Jelli and Marfona) were prepared from Ardabil Agricultural Research Center (Arallo District). It should be noted that these potatoes were prepared immediately after harvesting so that there are no changes in the amount of sugar due to the time interval after harvesting.The amount of sugar in each sample was measured in three replicates using a liquid refractometer model BPTR100 (Middle East Control System Company, brand name Prisma Tech, made in Iran) available at Mohaghegh Ardabili University (Figure 1). For this, first, some water was taken from the samples and after pouring it into a microtube, it was placed inside a refrigerated centrifuge (top speed) of the LISA France model, and after rotating at a speed of 1800 rpm for 2 minutes, the impurities at the bottom settled and separated the pure liquid (pure potato juice). After reaching the ambient temperature, the said liquid was placed on the refractometer and its sugar content was read in terms of Brix.

The results of the analysis of the variance of cultivar effect on potato sugar content are shown in Table 1. According to the analysis of the variance table, the effect of variety on potato sugar level was significant at 1% probability level. You can see the changes in the amount of sugar of different potato cultivars in Figure 2. The difference in the amount of sugar in different cultivars is due to the difference in their starch hydrolysis (the main compound of potato-potato tubers) which occurs as a result of the respiration of the product, and it is in this way that the higher the amount of starch in If one variety is less, that variety has less sugar, and it is important to note that the chemical composition depends on the potato variety, soil, climate, and agricultural factors. In general, it can be said that potatoes with more sugar are suitable for the chips industry, and potatoes with medium sugar are suitable for frying. According to Figure 2, the highest amount of sugar is related to the Esprit variety and the lowest amount is related to the Jelly variety. The reason for the difference in the amount of sugar between different cultivars is mainly related to the type of soil, fertilizer and poison used. According to the data and the results of the research, it was observed that the amount of sugar in different varieties of potato is different, in the meantime, the jelly variety generally has a lower amount of sugar at the time of harvesting, and the variety of Esprit has the highest amount of sugar at the time of harvesting. Was. It is recommended to choose a more suitable variety according to the conditions according to the type of consumption and the importance of quality characteristics for consumption and processing, of course, physical characteristics are also involved in this relationship, which should be taken into consideration.

Kiwifruit has high amounts of vitamin C, antioxidant capacity and total phenol (TP). During the process of drying of fruits, energy loss and reduction of some important variables have been observed; therefore, new methods for drying fruits have been invented and suggested to avoid the negative effects of drying of fruits. The purpose of this research was to compare the effect of traditional drying methods, oven and microwave on drying speed, vitamin C levels, antioxidant capacity and total phenol content of kiwifruit. For this purpose, the slices of kiwifruit were dried through all three mentioned methods until reaching the final moisture content of 15% ± 0.2, which took 9 hours and 20 minutes for the traditional method, 3 hours and 15 minutes for the oven, and 9 minutes using microwave. The results showed that the average amount of vitamin C for the traditional method was 22.60 (mg/100g), oven 20.27 (mg/100g) and 26.33 (mg/100g) using microwave. Also, the antioxidant capacity was 18.7%, 24.76%, 28.16%, respectively, and total phenol (TP) was 34.9 (gallhic acid mg/100g), 41.55 (gallic acid mg/100g) and 56/86, (gallic acid mg/100g), respectively. According to the obtained results, it can be said that drying of kiwifruit using microwave, in addition to increasing the drying speed, preserves the important nutritional factors of kiwifruit better than the other two examined methods.

Boron and zinc are two essential nutrients that are essential for the quantity and quality of agricultural products.This search is conducted in order to study the effect of boron and zinc elements on yield and yield components of two canola cultivars, as a factorial experiment based on randomized complete block design. Two canola varieties (Regent * Cobra and SLMO46), three levels of boron: 0, 15 and 30 kg boric acid ha-1 B0, B15, B30) and three zinc levels: Zero, 25 and 50 kg zinc sulfate ha-1 (Zn0, Zn25, Zn50) were carried out at Ismail Abad station in Qazvin. The studied traits included plant height, number of pods per plant, number of seeds per pod, 1000 seed weight, oil percentage, oil yield and grain yield. The results showed that in Regent *Cobra, the highest grain and oil yield was obtained with B15 (15 kg boric acid per hectare) at 4027 kg ha-1 . By applying of 30 kg ha-1 boric acid, number of pods per plant and plant height were increased by 9.5 and 1.2%, respectively. Oil yield increased with B15 and B30 treatments, 108 and 147 kg ha-1 , respectively. With 25 and 50 kg ha-1 zinc sulphate, Plant height increased was 6.97 and 6.30%, and the percentage of oil was 6.97 and 8.41% respectively, respectively. In Regent*Cobra cultivar, the highest grain yield was obtained with the application of B15 at 4027 kg ha-1 . In SLM046 cultivar, the highest grain yield was obtained using B15 at 4645 kg ha-1 .In this cultivar, the oil yield with B30 reached 2170 kg ha1 .Therefore, application of micronutrient fertilizers containing boron and zinc can be affected by increasing grain and oil yield in compare with control.

Refrigerated storage is the simplest of preserving for short time of fish. The aim of the study was to investigate the effects of refrigerated storage on the microstructure, proximate composition (moisture, protein, fat and ash), chemical (total viable nitrogen, pH, thiobarbituric acid, free fatty acid, water holding capacity), microbial (mesophillic count and psychrotrophic count) and sensory changes of Lutjanus argentimaculatus fillet during a 12-day period at 4 ºC. Fat and protein contents of Lutjanus argentimaculatus of fillet significantly decreased during refrigerator storage and moisture and ash contents of Lutjanus argentimaculatus fillet significantly increased during refrigerator storage (p

The use of plant growth regulators to improve the quality of the fruit has long been considered. In order to evaluate the effect of salicylic acid (0,1 and 2 mM/ L) and gibberellic acid (0, 50,100 mg / L) and their interaction on some of the characteristics of mandarin Kinnow fruit, experiment with 9 treatments and 3 replications was carried out as a factorial experiment in a randomized complete block design in Minab city in 1396. Foliar application was carried out in two stage (mature green and changing color). The fruits were harvested and evaluated at the commercial maturity stage. Based on the results, gibberellic acid at concentration of 50 mg/L significantly increased the diameter and length of the fruit. Salicylic acid at a concentration of 2 mM /L caused a significant increase in pulp of fruit. Controlled fruits showed higher soluble solids than other treatments. The highest ratio of sugar to acid was obtained at a concentration of 50 mg/ L gibberellic acid with 2 mM/L salicylic acid. The highest amount of phenol content was observed at a concentration of 2 mM/L salicylic acid (7.14 mg/ g) and the highest amount of flavonoid in concentrations of 50 mg/ L gibberellic acid plus 2 mM/L of salicylic acid (0.420 mg /g FW) was observed. The highest amount of a* (2.35)(redness) was observed at the highest concentration of treatments and the control fruits showed the highest L* (whiteness) value.

Spinach landraces cultivated from temprate regions to subtropicals in Iran. However, iron content in the different parts of leaf in Iranian spinach landraces have not been investigated in detail. This study has been conducted to evaluate the effect of different levels of iron (3, 6, 12 and 15 mg. L-1 Fe form Fe-EDTA) on iron content in blade and petiol, SPAD index, total phenolics, total amino acids and soluble carbohydrates  in leaves of three spinach land races (‘Hamedan’, ‘Shirvan’, ‘Varamin-88’). Spinach plants were grown on cocopeat+ perlite (4:1) and Copper nutrient solution was use. Results showed that the content of Fe in petiol, blade and whole of leaf were significantly affected by concentration of Iron in nutrient solution. ‘Shirvan’ showed higher Fe content in petiol than the Fe content in petiols of ‘Varamin-88’ and ‘Hamedan’. The content of total amino acids, total phenolics, pentoses, hexoses and total soluble carbohydrates in leaf were reduced significantly by the lowered iron treatments. With respect to the contents of Fe in petiol and/or blade and biochemical characteristics, it was found that the quality of spinach was significantly affected by the iron treatments.

Today, much attention is paid to the quality of fruits, including those of nuclear origin, with regard to their after-harvest life. The purpose of this research was to evaluate some of the qualitative traits during the final stages of growth and determine the time of harvesting apricot of Shahroodi cultivar according to the time and market of consumption. Apricot fruits were harvested in 3 different time intervals (distance between each harvest and another three days). Experiment was conducted on randomized complete block design in three treatments (different stages of harvesting) and four replications (main tree species). The measured qualitative traits included total soluble solids (TSS), titratable acidity (TA), vitamin C, fruit firmness, pH of fruit extract, phenol, flavonoid, total antioxidant capacity, anthocyanin, antioxidant enzymes (peroxidase, catalase, superoxide dismutase) , Polyphenol oxidase) and total protein. All traits were significant at 5% level and changed during harvesting. Antioxidant enzymes increased during harvesting, except polyphenol oxidase, phenols and flavonoids decreased. According to the results, it seems that the best harvest time for this apricot is the second harvest.

During the semen storage, oxidative damages are the major causes of decrease in sperm quality and its fertility potential. The aim of this study was to evaluate the effect of different levels of bovine serum albumin (BSA) as an antioxidant on semen characteristics of Arabi ram in various times of semen storage in liquid condition under 5°C. Semen samples were collected weekly from 8 Arabi rams for 8 weeks and pooled. After dilution, the semen sample was divided into 5 parts which received the different levels of BSA (0, 0.5, 1, 1.5 or 2 percent). In each part, semen quality characteristics were evaluated at different storage times (1, 24, 48, 72 or 96 h). In 1h of storage, BSA levels only decreased the morphological defects of spermatozoa than control (P0.05). Overall, with increasing the storage times of Arabi ram semen, lower levels of BSA (below than 2 percent and preferably 0.5 and 1 percent) significantly improved the sperm quality parameters without effect on pH of semen.