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

https://doi.org/10.22067/ifstrj.2023.81146.1236

Abstract
  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

Effect of cinnamic acid on shelf life and quality of button mushroom at postharvest period

Hadis Cheraghi; Fardin Ghanbari; Mehdi Saidi

Volume 18, Issue 2 , May and June 2022, , Pages 264-276

https://doi.org/10.22067/ifstrj.2021.70214.1041

Abstract
  Introduction: Button mushroom (Agaricus bisporus L.) is one of the most popular and widely consumed edible mushrooms that is grown all over the world. However, button mushrooms have a short shelf life of about 3 to 4 days after harvest and lose their commercial value within a few days due to browning ...  Read More

Effects of polymeric coatings on some quality indices of dried pistachio fruit of Ahmad aqhaei variety during storage period

Maryam Hashemi; Abdol Majid Mirzaalian Dastjerdi; Ahmad Shaker ardakani; Seyed Hosein Mirdehghan

Volume 15, Issue 1 , March and April 2019, , Pages 145-157

https://doi.org/10.22067/ifstrj.v0i0.72670

Abstract
  Introduction: Pistachio is one of the dried and native products of Iran, which has a special economic and export significance due to its excellent quality. Pistachio kernel is rich in unsaturated fatty acids; therefore, its unsaturated fatty acids can tolerate oxidation and, as a result, change the flavor ...  Read More