with the collaboration of Iranian Food Science and Technology Association (IFSTA)
Volume 20 (2024)
Volume 19 (2023)
Volume 18 (2022)
Volume 17 (2021)
Volume 16 (2020)
Volume 15 (2019)
Volume 14 (2018)
Volume 13 (2017)
Volume 12 (2016)
Volume 11 (2015)
Volume 10 (2014)
Volume 9 (2013)
Volume 8 (2012)
Volume 7 (2011)
Volume 6 (2010)
Volume 5 (2009)
Volume 4 (2008)
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Volume 1 (2005)
Effect of Putrescine and Aloe Vera gel on biochemical indices of peach fruit var. red top during storage life

Neda Derakhshan; Ali Akbar Shokouhian; Bahram Fathi achachelooee

Volume 15, Issue 1 , March and April 2019, , Pages 159-170

https://doi.org/10.22067/ifstrj.v0i0.72680

Abstract
  Introduction: Peach fruit is considered to be a part of the fragrance fruits in terms of respiratory behavior, which is why it quickly becomes corrosive at normal temperature. Shelf life of peach is limited because of weight loss due to water loss and physiological abnormalities such as browning and ...  Read More