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)
Volume 3 (2007)
Volume 2 (2006)
Volume 1 (2005)
The effect of edible coatings on the quality and storage life of cherry

Ali Akbar Shokouhian; Shahriyar Einizadeh; Mehrdad Dashti

Articles in Press, Accepted Manuscript, Available Online from 02 July 2023


  Introduction Cherry, with the scientific name Prunus avium L, is one of the most important stone fruit trees in temperate regions, belonging to the Rosaceae family and the Prunoideae subfamily. Edible coatings are thin layers of materials that are used on the surface of the product and are an alternative ...  Read More

Study on Firmness and texture changes of pear fruit when loading different forces and stored at different periods using artificial neural network

Mohammad Vahedi Torshizi; Mohsen Azadbakht

Volume 15, Issue 6 , January and February 2020, , Pages 113-132


  This study evaluated the effect of different dynamic and static loadings and different storage periods on the firmness of pear fruit. Pear fruit was first segregated into three groups of 27 pear in order to undergo three loadings: static thin-edge compression loading, static wide-edge compression loading ...  Read More

Firmness evaluation of irradiated tomato in combination with Polyethylene coat using Acoustic technique

Hossein-Ali Tash Shamsabadi; Seyedeh Hoda Yoosefian; Ayat Mohammad Razdari

Volume 14, Issue 1 , March and April 2018, , Pages 48-58


  Introduction: Tomato is one of the most important vegetable crops in Iran and is grown commercially in every state in the country. Tomatoes are climacteric in nature and climacteric fruits submitted to gamma irradiation exhibit a delay of ripening. In the specific case of tomatoes, irradiation generally ...  Read More

Fatty acid composition, rheological and thermal properties of butter from sheep’s and omega-3 cow’s milks

Morteza Kashaninejad; Seyed Mohammad Ali Razavi; Mostafa Mazaheri Tehrani; Mahdi Kashani-Nejad

Volume 13, Issue 3 , July and August 2017, , Pages 66-79


  In this study, the compositional, rheological, thermal and textural properties of omega-3 cow's butter (OCB), conventional cow's butter (CCB) and sheep’s butter (SB) were evaluated. The fatty acid composition of SB showed a relatively high content of the short chain fatty acids (SCFA) compared ...  Read More

Using of dry ice for astringency removal in persimmon fruit

Orang Khademi; Younes Nemati

Volume 12, Issue 5 , November and December 2016, , Pages 543-555


  Introduction: There are two types of Japanese persimmon (Diospyros kaki Thunb.), astringent and non-astringent, based on the degree of astringent taste at maturity state. Fruits of either type are strongly astringent when small and immature, but non-astringent type loses its astringency during development ...  Read More