انگور

The role of aquatic animals in human nutrition has been considered with the increasing population of the world, and it is necessary to pay attention to increasing its shelf life and changing its taste. In this project, by adding garlic, grape and tomato extracts to coated fish fillets, in order to change the taste of fish, a comparison is made to increase the shelf life in the freezer through the chemical index of total volatile bases on the base of titration, Trimethyl amine, Tiobarbitoric acid were evaluated with Spectrophotometer and also Sensory evaluation was performed in terms of smell, appearance and taste. First, the fish was filleted and washed, then the fish coating mixture was prepared by increasing the extract of garlic, tomato and garlic by 6% of weight to wheat flour, salt and sodium carbonate, and a sample was prepared as a control without extract. Then the prepared mixture was mixed with water in a ratio of 1: 1.5. The fish was immersed in this mixture and remained in this mixture for 5 minutes, then it was kept in the freezer to check the shelf life at -18 ° C and the quality changes during 6 months were examined. The amount of volatile bases respectively in the samples containing garlic, grapes and tomatoes, 21.52, 23.73, 26.5 were lower compared to the control 35.73. Trimethylamine respectively 1.114, 1.165, 1.424 compared to the control 2.508, they had lower values. Thiobarbiotric acid also respectively 0.55, 0.37 and 0.8 were close to or less than the control value.So the shelf life of the products were in garlic, grape and tomato respectively. In sensory evaluation, the highest points for taste, smell and appearance were related to garlic, tomato and grape, respectively, and this process continued during 6 months of storage in the freezer.

As biodiversity declines, the ability of agro-ecosystems to produce ecosystem services such as food security deteriorates. Despite the important role of grape in the livelihood of communities that produce this crop and also its high potential for export, very few studies have been conducted on the status of biodiversity in grape production ecosystems and its relationship with different indices of productivity and stability. The data presented here were collected during face-to-face interviews with 220 grape orchardists in 2011. Results showed negative significant correlations between the Shannon-wiener index with total productivity (- 0.175**), water productivity (- 0.19**), land productivity (- 0.173**) and labour productivity (- 0.202**) as well as correlations between species richness with land productivity (- 0.14*). These results indicate negative relationship between changes in biodiversity of grapevine varieties with vineyard’s productivity and imply the long-term sustainability of the vineyards in Takestan County. Regression analysis showed that the explanation coefficients (R2) were between 0.03-0.04. We tentatively conclude from this that a 1% change in BD corresponds to approximately a 0.03-0.04% change in the value of productivity. The results also showed that the varietal diversity of vineyards have no effect on vineyards’ yield stability.