فهرست مطالب رضا فامیل مومن

Salicornia with low water requirement and resistant to drought and salinity is one of the halophyte plants that grows well in saline areas with high salinity and is an important source of nutrients, vitamins and antioxidants. Due to the physiological structure of this plant, its rapid deterioration at post-harvest stages causes the destruction and degradation of its nutritional value and increases the post-harvest losses of this plant. Therefore, it is necessary to use appropriate post harvest treatments in order to increase the shelf-life and maintain the nutritional values of this plant. Since there has been no comprehensive research on the post harvest technologies of Salicornia, in order to increase the shelf-life and fresh quality of the product, so, simultaneously with the development of cultivation and production of this plant in different parts of the country, this study was carried out with the aim of investigating and introduction of the most appropriate storage conditions of this plant. Product storage at ambient temperature (25°C) showed that fresh salicornia had a good appearance and marketability only for up to 3 days. Evaluation of the appearance of salicornia and its weight loss during storage showed that at low temperature (4°C) and suitable relative humidity (90 to 95%), in comparison with temperature and environmental conditions, the apparent, physicochemical and, as a result, salicornia marketability, was better preserved and the product weight loss was lower. The effects of storage time, temperature and their interaction on Salicornia plant weight loss were significant (P<0.001). Furthermore, except for acidity, storage time had a significant effect (P<0.001) on moisture content, respiration rate, salinity and pH of the plant.

The application of new approaches for packaging valuable fruits such as strawberry has become an attractive research subject. These approaches are used to keep the fruits properties at high quality by increasing storage time.
In this study, two different packing methods (Modified Atmosphere Packaging (MAP) using gas mixture (10% O2, 15% CO2, 75% N2) and Nano Silver Particles were employed. The impact of using these methods on the validity of storage time has been studied. The strawberry packaging using Nano Sliver Particles has been analyzed during 16 days in the poly-ethylene covers with the thickness of 40 microns at the temperature of 50°C. The measures used in the experiments consisted of weigh loss, solid particles in solutions, acidity, pH, fruit tissue hardness, color and the weight percentage of the O2 and CO2 existed in the package.
The results of the two methods on the qualitative properties of strawberry at 5°C and at different time intervals (i.e. 4, 8, 12 and 16 days) indicated that both methods increased the shelf life of the fruit regards to improved sensory characteristics.
The experimental results illustrated that both introduced packaging approaches increased the storage time. The experimental data also indicated that the qualitative characteristics of strawberry, namely fruit color and tissue hardness have increased by using the presented approaches.