shelf life

This research was conducted in order to investigate the effect of the combined coating of calcium chloride and Aloe Vera gel on the physical, qualitative and biochemical characteristics of the grape fruit of Yaqouti variety. A factorial experiment in the form of a completely randomized design with 2 factors of foliar treatment as the first factor (calcium chloride (0, 2 and 3 mM) and Aloe Vera gel (25 and 33%)) and the time as the second factor (0, 8, 16, 24 and 32 days after the start of storage) was performed in 3 replications. After the treatment, the fruits were transferred to the refrigerator with a temperature of 4±0.5 °C and a relative humidity of 90%. In this study, TSS, pH, TA, ascorbic acid, anthocyanin, total phenol content, weight loss, tissue firmness and storage life of grapes were investigated at different time stages. The results showed that weight loss, TSS, and pH increased with increasing storage time in all treatments, while fruit tissue firmness, ascorbic acid, phenol, and total anthocyanin decreased. After 32 days of storage, the amount of weight loss, TSS and pH were higher in untreated fruits (control) than other treatments, with an average of 23.06%, 19.79% and 2.81%, respectively. While the firmness of the fruit tissue, ascorbic acid, phenol and total anthocyanin in the fruits treated with calcium chloride and aloe vera gel were significantly higher than the control fruits. The combined application of calcium chloride and aloe vera gel before and after harvesting showed better effects in improving the quality of grapes, and in total, the interaction of 3 mM calcium chloride with Aloe Vera gel coating 25 and 33% was the most effective treatment in maintaining the qualitative and biochemical characteristics of grape fruit during storage.

After catching, aquatic animals undergo chemical, microbial and sensory changes, which cause them to spoil and reduce the shelf life of the product. The purpose of this study was to use edible chitosan coating containing the alcoholic extract of Nannochloropsis sp. on the shelf life of Metapenaeus affinis. For optimization, different concentrations of algae extract (0, 1.5 and 3%), temperature (-10, -3 and 4°C) and storage time (0, 7 and 15 days) were considered as independent variables. Based on the output of RSM software, 15 treatments were selected, and variance analysis was used to determine the suitability of the obtained models. Peroxide value (PV), thiobarbituric acid (TBA), total volatile nitrogen bases (TVB-N), free fatty acids (FFA), total aerobic bacteria (TVC) and color changes (L*, a*and b*) were investigated. Based on the results, the amount of microbial, chemical and indicators of shrimp fillet decreased significantly with the increase in the concentration of algae extract compared to the control group (P<0.05). On the seventh and fifteenth days of storage, the ninth and twelfth treatments showed the lowest bacterial load with 3.22±0.64 Log CFU/g and 4.60±0.65 Log CFU/g (P<0.05). The increase in extract concentration and temperature caused the increase of a* and b* indices and the decrease of L* color index. The percentage of fat and weight yield of shrimp fillet increased significantly with the increase in extract concentration (P<0.05). Based on the results of quality indicators, shrimp fillet at -10°C and 3% extract concentration was favorable for human consumption. According to F-value, in all indicators, temperature was more influential compared to time. The proposed formulas for each index were able to predict the quality changes of shrimp fillet.

This research was designed in order to increase the quality and longevity of Alstroemeria cut flowers after harvesting. In this study, the puls treatment of salicylic acid at three levels of 50, 100 and 150 mg/liter and then the preservative solution of silver nanoparticles 2 mg/liter with 3% sucrose was used. Distilled water and silver nanoparticles with sucrose were used as controls. The experiment was conducted as a factorial in the form of a completely randomized statistical design with 5 treatments and 3 replications (each treatment included 5 Alstroemeria cut flower branches). Sampling and measurement of desired traits were done on the 5th, 10th and 15th days of the experiment. The results showed that the highest relative fresh weight, solution absorption rate, percentage of cell membrane stability index and shelf life of Alstroemeria cut flowers were in salicylic acid 150+ silver nano particles+ sucrose Treatment. The highest amount of soluble solids, anthocyanin content and total chlorophyll was obtained in salicylic acid 100+ silver nanoparticles+ sucrose treatment. Therefore, concentrations of 100 and 150 mg/L of salicylic acid with nanoparticles 2 mg/L and sucrose 3% can be recommended to improve the morphophysiological characteristics and shelf life of Alstromeria spp.

Bell pepper (Capsicum annuum L.) belongs to the Solanaceae family, it contains high amounts of bioactive compounds such as phenolic, flavonoid, and antioxidant compounds. These nutrients have anti-cancer properties. However, bell pepper can usually be stored for several days during transport or at the time of sale in the store, or after purchase by consumers. In this period of time, the surface of the fruit loses its appearance and begins to lose its nutritional content. In order to postpone the senescence of bell pepper, various methods can be used, such as the atmosphere changing during the storage period, using chemical compounds, or natural compounds treatment. Researchers are looking for a compound that, while having the least harmful effect on human health, can give pepper the longest lifespan. Melatonin is an organic compound that has been studied in recent years on various biotic and abiotic stresses. The purpose of this study is to investigate the effect of melatonin treatment on the physiology of post-harvesting of bell pepper through its effect on the content of enzymatic and non-enzymatic antioxidant compounds during four weeks of storage time.

Materials and methods:

In this research, bell pepper fruit at the stage of physiological maturity was purchased from a local producer located in Tehran and immediately transferred to the research laboratory of Qom University. In the laboratory, the fruits that had damage or defects in appearance were discarded, and the rest were disinfected by immersing in a 1% (v/v) sodium hypochlorite solution for two minutes. In a preliminary experiment, bell peppers were treated with 25, 50, 100, 200, 250 and 300 µmol/L melatonin. Preliminary test results showed that 100 μmol/L melatonin had a significant effect on post-harvest appearance quality (primary test results not shown). Based on an initial experiment and selection of the best effective concentration in maintaining fruit quality, the treatment of 100 micromol/liter melatonin was used as a reference for the studies in this article. Bell peppers were divided into two groups, control and treatment, and after 2 hours immersion in 100 μmol/L as the treatment group and distilled water as the control group. Then it was kept for 4 weeks at a temperature of 4±1 degrees Celsius. In this research, the indicators of weight loss percentage, chilling injury percentage, antioxidant enzyme activity such as CAT and SOD, free radical content such as H2O2 and superoxide free radicals, and total phenol content, flavonoid content, and Phenylalanine amino lyase (PAL) and Tyrosine ammonia lyase (TAL) enzyme activity as enzymes controlling the phenylpropanoid pathway in weeks 0, 1, 2, 3 and 4 were evaluated after storage and with three repetitions.

The results of this study showed that the melatonin treatment of bell peppers was more effective in maintaining fresh weight during storage compared to the control group. In the first to the fourth week, the weight loss percentage of the melatonin treatment in the 2nd, 3rd and 4th weeks of storage was reduced by 39, 20 and 26.15%, respectively, compared to the control group. The results showed that there is a significant difference in the percentage of chilling injury in different weeks of storage between the control and the melatonin-treated group. The results showed that there is a significant difference in total phenol and flavonoid content between the control group and the melatonin-treated group during storage, and this increase was in line with the effect on the activity of PAL and Tal enzymes as key enzymes in the propanoid pathway. In both control and treated groups with melatonin, the content of hydrogen peroxide radical and superoxide radical showed a significant increase (p ≥ 0.05) during four weeks of storage at 4 ± 1 °C (Figure 3). However, in the second, third and fourth weeks of storage, the amount of hydrogen peroxide was significantly (p ≥ 0.05) lower in bell peppers treated with melatonin than in the control group. Compared to the control group, in bell peppers treated with melatonin during the second week of storage, the highest percentage decrease in hydrogen peroxide content was observed.The content of H2O2 and superoxide free radicals during the storage period showed a significant decrease compared to the control group, which showed that this result is consistent with the data obtained with the activity of antioxidant enzymes CAT and SOD.

The results of this research showed that the treatment of bell pepper with melatonin significantly reduced the effect on enzymatic and non-enzymatic antioxidant compounds compared to a control group, and these results confirm the results and the findings of previous studies about exogenous effect of melatonin. Harvested bell peppers during storage are susceptible to freezing stress, which increases the accumulation of reactive oxygen species such as superoxide radicals and hydrogen peroxide, and these compounds induce aging and reduce quality and marketability of agricultural products. The increase in the activity of PAL and TAL enzymes, especially in the first weeks of storage, may be due to the effect of exogenous melatonin on the expression and biosynthesis of genes involved in the phenylpropanoid pathway, and as a result, it leads to an increase in the activity of PAL and TAL enzymes. Increased production of enzymatic and non-enzymatic antioxidant system and activation of key enzymes of phenylpropanoid pathway (PAL and TAL) and increasing the content of total phenol and flavonoid compounds were observed. It seems that the enhanced antioxidant system has maintained the cell stability by reducing the concentration of reactive oxygen species and has increased the tolerance of the fruit to chilling stress. Phenolic and flavonoid compounds make plants resistant to abiotic and biotic stresses. In this study, the decrease in phenolic and flavonoid content due to storage at cold temperature in control group; was significantly increased in the pericarp of pepper treated with melatonin treatment. Based on the results obtained in this research, it can be said that melatonin treatment is beneficial on the post harvesting life of bell peppers and maintaining the appearance as well as the quality and levels of nutrients. Of course, for the final confirmation of this result, we need more studies on this or other fruits.

This study aimed at evaluating the use of chitosan as a coat to improve the shelf life of perch fillet. For this purpose, low molecular weight chitosan was prepared and three different levels (0.5, 1, and 2 percentage) were used as a food coat in perch fillet. The samples were stored in refrigerator temperature(4 and 7 ºC) for 21 days. Bacterial analysis indicated that coating had significant effects (P<0.05) on reducing the mesophilic and psychrophilic counts with at least a 7-day extension of shelf life. The chitosan-coated products showed lower TBA and pH values than the uncoated samples for up to 21 days of storage at 4°C. The results indicated that the application of chitosan coating significantly improved (P<0.05) the sensory quality of samples. This study thus clearly indicated that the effects of chitosan coating on samples were to retain their good quality characteristics and extend the shelf life during refrigerated storage, which was supported by the results of microbiological, chemical, and sensorial properties.

Potato with the scientific name Solanum tuberosum. L is a plant that is cultivated as an important crop in all countries and is known in the human diet as a source of carbohydrates, proteins, and vitamins. This product is native to South America and originally from Peru. Potato is the fourth crop in the food basket of the people after wheat, rice and corn, which sometimes replaces rice in Iran and is in the second place, which shows its importance in meeting the nutritional needs of the people. 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 harvest from this area was about 5.32 million tons. In the food industry, this product is converted into a variety of products such as baked potatoes, fried potatoes, potato chips, potato starch, dried fries and so on. Due to the increasing expectations for food products with high quality and safety standards, accurate, fast and purposeful determination of food characteristics is essential. In the potato crop, quality evaluation after the harvest stage seems necessary to provide a reliable and uniform product to the market, because the potato, like many other products, has a non-uniform quality and care during the harvest stage. - Be. In addition, food safety and desirability play an important role in the food industry and is directly related to people's health. In addition, a large part of the potatoes used in the processing industry, potatoes are stored, so given the importance of this food and the demand of the people throughout the year, only through optimal and long-term storage can meet the needs of applicants. Was responsive. Potatoes for the processing industry must have some requirements such as low sugar content, dry matter and high specific gravity, high antioxidants, light skin color and no germination. Stored potatoes may be sweetened, rotted, dehydrated, and sprouted during storage. Post-harvest storage conditions can cause changes in chemical composition and product quality. Therefore, the management of potato tubers is very important in all stages of production and storage. Potato changes in storage depend on the variety, storage conditions. Although potato storage is very necessary for domestic and industrial use, due to its chemical and physical changes in the warehouse, it should be said that the characteristics of high quality potatoes in commercial exchanges of this product include more than 70 to 80% of tubers. Light-colored, uniform, firm, no bruising, no scaling, no cracks, no insect damage, rot and greening. Post-harvest storage conditions can cause many changes in the chemical composition of the potato tuber, resulting in changes in the quality characteristics of the final product. Sugar and starch are the main components that are affected by postharvest metabolism in the potato tuber and may ultimately affect their texture, sensory and cooking properties. The quality of potatoes and, consequently, the quality of processed products, depends significantly on the cultivar and environmental conditions, both during the growing season and during storage.

First, potatoes were prepared in 5 different cultivars and stored at 4-10 ° C. Data collection included measuring sugar and carbohydrate levels during storage.The sugar content of each sample was measured in three replications using a liquid refractometer available at Mohaghegh Ardabili University. To do this, first some water was taken from the samples and after pouring into the microtube, it was placed in a refrigerated centrifuge, and after rotating at a speed of 1800 rpm for 2 minutes, the impurities were deposited and the pure liquid was separated. After reaching ambient temperature, the liquid was placed on a refractometer and its sugar level was read in terms of brix.The amount of carbohydrates in the samples was extracted using the equipment available in the central laboratory of Mohaghegh Ardabili University. This operation was performed by the Skigel method. Glucose was used to prepare the standard curve. Consecutive dilution of glucose Preparation and color development at 490 nm for different concentrations of glucose were controlled and one ml of distilled water was used as a blank. This standard curve was used to calculate the total concentration of carbohydrates in the samples.For each sample, sampling was performed in three replications and the amount of absorption wavelength was obtained, then the amount of carbohydrates was calculated by placing the wavelength in Equation (1).

According to the analysis of variance table, the interaction effect of cultivar and storage period on potato sugar content was significant at 1% probability level. You can see the changes in the sugar content of potato cultivars along the storage valley in Figure 4. According to Figure 4, the highest amount of sugar is related to Sprite cultivar and the lowest amount is related to Jali cultivar. Meanwhile, the sugar content of Agria and Jeli cultivars was the same at the time of harvest. Also, after 1 month from the time of potato harvest, the sugar content of Agria and Marfona cultivars were equal and this equality continued until the end of storage period. The reason for the difference in sugar content between different cultivars is mainly related to the type of soil, fertilizer and toxin used. According to the chart, the amount of sugar in all 5 potato cultivars during the storage period first decreases and then with increasing storage period, the amount of sugar also increases.According to the analysis of variance table, the interaction of cultivar and storage period on the amount of potato carbohydrates was also significant at the level of 1% probability. Carbohydrate variations of potato cultivars along the storage valley are shown in Figure 5. According to Figure 5, the highest amount of carbohydrates is related to Sante cultivar and the lowest is related to Marfona cultivar. Also, at the end of the storage period, Marfona and Agria cultivars had the same amount of carbohydrates. As you can see, the amount of potato carbohydrates has decreased over time and with increasing storage time. Among these cultivars, the carbohydrate content of Marfona and Agria cultivars was higher than other cultivars. Also, carbohydrate changes

In this study, post-mortem changes, including chemical, physical, microbial and sensorial changes, were performed in “Gatan” during ice storage. For this purpose, 18 fishes with Average weight 251.4 ± 4.24 g were transferred to the wet laboratory of Khorramshahr University of Marine Science and Technology, and in order to adapt to the laboratory conditions and to remove the stress caused by displacement, They were kept under favorable conditions for a week. Samples were catch immediately stored in ice for 72 hours, and meat quality indices were measured at 0, 6, 12, 24, 48 and 72 hours after death. The results showed that pH, TBA, FFA indices increased during storage period, TVBN initially decreased and then increased Microbiological studies also showed that the Cyrophile bacteria had no growth during the maintenance period. The amount of mesophilic bacteria at time zero was 2.53 ± 1.53 and then at 6, 12, and 24, it was descending process towards the zero hour. It then gradually increased and maintained at 1.72 ± 0.72 at the Seventy second hour of storage. Sensory evaluation of the fish showed that they had a suitable and acceptable condition for up to 24 hours after storage at the ice. During the maintenance period, the gradual decrease in acceptability was reduced and at 72 hours, most of the sensory analysis indexes obtained lower scores, and samples at that hour were the lowest quality during the maintenance period. Therefore, the use of ice to maintain long-term fish is not an appropriate method.

Although cold storage and freezing are a good way to preserve fish, they do not completely prevent the microbial and chemical reactions that lead to reduced fish quality. Polysaccharide- based edible films are considered for their high nutritional quality, good sensory properties, transparency, flexibility and adequate protection for use in the food industry. The performance of edible coatings is not only influenced by the type of coating method but also by the specificity of coating materials such as material type, amount and density and viscosity. Inulin is currently one of the most common prebiotics in Europe, Japan and Australia, and much research is focused on it. Although inulin has been used as a prebiotic in the feeding of cold and hydrothermal fish today, its use as a natural coating of fish meat alone or in combination with different packages can be considered as another useful application, as well as problems Due to the use of synthetic preservatives as well as environmental concerns due to the accumulation of synthetic polymers in some packages, the use of environmentalist coatings with different antioxidant and antibacterial properties has been suggested as a suitable alternative. The purpose of this study was to determine the importance and potential of using inulin in the packaging of fish meat. Therefore, by a library study, we used various articles published in related journals

In this project, the effect of salvia officinalis extract coating in three treatments (at concentration of 1, 2, and 3%, respectively) was investigated on chemical and microbiological characteristics of fillets prepared from hypophthalmichthys molitrix during the 14-day refrigeration storage (4 °C) period. On days 1, 4, 7, 10 and 14 of storage, the treatments were chemically analyzed in terms of thiobarbituric acid (TBA) and total volatile base nitrogen (TVB-N), microbial load (total bacterial load) and moisture content, acidity (PH), and water holding capacity (WHC). Based on the obtained results, the amount of TVB-N in all treatments was significantly reduced compared to control treatment (p < 0.05). The increasing trend of bioaburic acid during storage period in all treatments was significantly lower than the control treatment. Considering total bacterial load, all of the coated specimens had significantly lower bacterial load compared to the control group except for the first day. Based on the evaluation results of treatments moisture during the storage period, there was a significant difference in all indices except on day 14. There was also no significant difference between samples with regard to samples WHC. Considering pH, a significant difference was observed in indices on different days between samples except on days 4 and 14. In relation to pressurized water, the obtained data from treatments showed no significant difference except on day 4. Considering that treatment 3 (treatment coated with 3% salvia extract) showed more advantages in most indices compared to other coated treatments, the above mentioned coating was therefore recognized as the best treatment in this study and its application is recommended for effective preservation of the chemical and microbial properties of food products during the storage period.

In the present study, the feasibility of producing superfine fried fish using Carboxymethyl cellulose coated and Anethum graveolens extract was studied. For this purpose, control samples (without any additive), treatment 2: Carboxymethyl cellulose)18 g (, treatment 3: Carboxymethyl cellulose + Anethum graveolens extract 500 ppm, treatment 4: Carboxymethyl cellulose + Anethum graveolens extract of s 1000 ppm and treatment 5: Carboxymethyl cellulose + Anethum graveolens extract of 2000 ppm. Oil absorption, moisture content, peroxide value and Sensory analysis of fried fish were evaluated. The results of physicochemical test showed that Carboxymethyl cellulose + Anethum graveolens extract increased the moisture content and reduced the fat absorption of oil compared to control treatment, and also more effective to delayed lipid oxidation in fried fish fillet by decreasing peroxide. The best results in relation to these parameters were observed in treatment 5 and then in treatment 4. Sensory score of treatment 4 was higher than the sensory rating of treatment 5. In conclusion, the results of this study indicate that the use of Carboxymethyl cellulose and Anethum graveolens extract with a concentration of 1000 ppm can improve the organoleptic properties and oxidation spoilage of Bighead carp (Aristichthys nobilis) fried fillet.

 Microbial growth and lipid oxidation, as a major source of meat and meat products spoilage, results in undesirable changes and thus leads to food poisoning, human mortality and also considerable economic losses. In order to evaluate the behavior of Staphylococcus aureus (cusative agents of food poisoning) in the polyphenols presence of natural preservative (free extract and nano-encapsulation of Foeniculum vulgare) in the concentration of (0.1 and 0.3 %) the rainbow trout (Oncorhynchus mykiss) fillets were preserved for 15 days at refrigerator temperature. and some chemical parameters such as Peroxide Value and microbial parameters such as Total count, Psychrotrophic Count and Staph aureus bacteria count was stemated. Results showed that there was significant differences between free extract and nano-encapsulated treatments (Pnano-encapsulation of F.vulgare, especially at high concentrations was more effective than conventional form that leading to a slower rate of growth of S.aureus number in rainbow trou fillets. So, using of the nano-encapsulated form of F.vulgare, especially, in concentration of %0.3, as natural preservative, was recommended in rainbow trou fillet.

In order to investigate the effect of nicine and rosemary extract (Rosmarinus officinalis) on sensory and microbial spoilage indicators of rainbow trout in cold storage conditions, four treatments were used including: control treatment (uncoated fillets), fillet coated with 0.1% nisin, fillets coated with 0.5%  nisin and 1% rosemary extract and fillet coated with 0.1% nisin and 2% rosemary extract. Quality control tests were carried out in 4 day interals during the 12 day period including microbial tests, counting the total number of bacteria, counting the psychrotrophic bacteria and counting the lactic acid bacteria, and sensory assessments such as color, odor and texture. The results indicated that increasing the storage time caused the significant increase in the total number of the bacteria, the number of the psychrotrophic bacteria and the lactic acid bacteria, and color, odor and texture indices in the control treatments (p <0.05). The effect of coating by 0.5% nisin plus 1 and 2% of rosemary extract on the total number of bacteria, the number of the psychrotrophic bacteria and the lactic acid bacteria and color, odor and texture indices during the storage period was significant (p<0.05). The treatments coated with 0.1% nisin, had no significant effect on the control of the samples’ spoilage compared to the above samples. The results indicated that the use of higher doses of Rosemary extract is effective in increasing the shelf life of rainbow trout in cold storage conditions.

Nowadays, brown macroalgae are considered to be a source of various nutritional and pharmaceutical compounds. In addition, fish roe is very susceptible to spoilage due to its high amount of protein and unsaturated fatty acids. In order to postpone the deterioration of roe-related products, salt and preservatives are utilized. Natural preservatives are recommended because of the adverse effects of chemical additives. Thus, different concentrations of pure alginate (0.1%, 0.2%, 0.3%, 0.4%, 0.5%) were chose and then the 0.2% alginate was selected on the basis of the sensory evaluation of the results. Moreover, the treatments including control (salt-alginate-free), A1 (containing 2.5% salt) A2 (containing 0.2% alginate), A3 (containing 2.5% salt and 0.2% alginate) were used to investigate their preservative effects on fish roe. The quality of rainbow trout roe was assessed within 0, 15, 30, 45 days at refrigerated storage. The treatment A3 showed significant differences in microbial, chemical and sensory results compared with other treatments (p≤0.05). According to the results, salting 2.5% and alginate 0.2% method gave good flavor and increased shelf life to the roe.

In this study changes chemical compounds and textural, color and sensory properties were measured to investigate the shelf-life of the whole, gutted and filleted yellow fin Seabream (Acanthopagrus latus) in modified atmosphere packaging (MAP) (45% CO2, 50% N2 and 5% O2) during frozen condition in 4 months storage. Results showed that no significant different in protein, ash and moisture contents were observed (p> 0.05). The lowest fat content (2.67 % ± 0.1%) was observed in sample containing the whole fish (p< 0.05). In all treatments the WHC was showed a significant decrease during storage time (p< 0.05) and the lowest value was found in gutted and filleted samples (22.1 % ± 0.39 and 22.34 % ± 0.34%, respectively). The results also showed a significant decrease in textural properties (including hardness, resilience, cohesiveness, gumminess and chewiness) compared with initial values (p< 0.05). However, the lowest values of these factors were found in whole fish samples. Evaluation of the color showed a significant increase in factor b* as well as decrease in factors a* and L* during storage. The results in all treatments revealed a significant decrease in sensory factors; however gutted and filleted fish in MAP packaging were judged to be more acceptable than whole fish samples. Considering of textural, color and sensory properties, it seems that filleting and gutting fish compared with whole fish samples resulted in better quality in MAP packing under frozen storage.

Microbial growth and lipid peroxidation are primary factors of meat spoilage during refrigerated storage. Coriandram sativum is a medical plant, locally known as Tashenadri, has been extensively used as a medicinal plant in Iran. In this study, the effects of Coriandram sativum medical aqueous extract on the quality and shelf life of lamb’s meat during chilled storage were investigated. Meet samples were treated with aqueous extract of 1%, 3% and 5% Meats were applied by extracts, and then stored at 4 oC for 5 days. The control and the treated meet samples were analyzed periodically for Microbial (Total count, Staph aureus, Coliforms), chemical (pH, PV) and sensory characteristics. The results indicated that incorporation of R. officinalis water extract on meet fillets caused the delay of lipid peroxidation and microbial spoilage. In this respect, the sample supplemented with 3% aqueous extract was more effective compared with the 1% and 5%.in extending the shelf life of meat fillets (P

An important issue in microbial biotechnology is linkage between screened beneficial strains in laboratory and industry. Therefore, to develop beneficial microbial biocontrol agents optimization of nutritional and physiological condition for high level production and selection of carrier for final formulation are necessary. In this research we tried to find the best growth condition and suitable formulation for biocontrol Streptomyces rimosus strain C-2012. For optimization of growth condition of strain C-2012, utilization of carbon sources, growth in different media, effect of temperature, pH and NaCl were investigated. Then the effect of different carriers and additives in final formulation and shelf life of microbial community were studied. Study on utilization of carbon sources showed that glucose, fructose and mannitole were suitable carbon sources for growth and the best initial pH and temperature were 7 and 28°C, respectively. Results showed that the culture medium containing glucose, yeast extract and malt extract was the best medium. Investigation on NaCl effect showed that from 0 up to 300 mM sodium chloride could increase microbial community and salinity more than this range decreased microbial community. Based on the results we found that sand is suitable as microbial carrier comparing hydrogel polymers. Viability test during 36 months showed that formulation with NaCl content could keep 200 times (8*106 cfu/g) more than samples without salinity at last month.Discussion and Using suitable carbon sources such as glucose at 28 °C and pH at 7 are important items in optimum growth and preparing final formulation with good level of microbial community. Capability in secondary volatile and liquid metabolites production and fungal pathogen control by Streptomyces rimosus in the presence of NaCl showed that this strain has high potentiality to apply in both normal and saline area. Long shelf life (3 years) without any saprophytic contamination of this strain in final formulation is important in industry and it can prepare a lucrative business.