جستجوی مقالات مرتبط با کلیدواژه « acidity » در نشریات گروه « کشاورزی »

Apple (Malus domestica) is considered as one of the important members of the Rosaceae family and is among the most consumed fruits in the world. One of the biggest challenges for agricultural researchers is to increase the quantity and quality of food to feed the growing population, without negatively affecting the health of the soil and agricultural ecosystems. Due to the adverse effects of chemicals on human health and environmental safety, the production of organic products has been considered as one of the most important issues in food production systems. It is utilized in various forms, including fresh fruit or processed as industrial products. Based on the respiratory and ethylene production pattern, apples are classified as climacteric fruits. Metabolic activities and ripening continue after harvest, so apples have the potential to transform into highly perishable products after harvest. Post-harvest treatments are certainly not the most suitable method for preserving the shelf life and quality of fruits during the post-harvest period. Therefore, employing new and effective methods to enhance quality, control decay, and consequently extend the post-harvest life of apples appears to be essential. Organic farming, as an agricultural system to protect human health and the environment, can improve product quality and shelf life.

This study was conducted on an apple orchard (Malus domestica) in Zarabad area of Khoy city located in the northwest of Iran (with the same management and growth conditions) in 2018-2019. The experiment was conducted as a factorial in the form of a completely randomized block design in 4 replications. The experimental factors included spraying fruit trees with nano-chitosan in 3 concentrations (zero, 5 and 10 ml) and ferulic acid in 3 concentrations (zero, 0.5 and 1 mM). Apple trees in three times, the first stage in the hazelnut time. Fruit drop, the second stage 20 days after the first stage and the third stage 20 days after the second stage spraying, were sprayed in the afternoon using a Cross mark PB20 manual sprayer. The harvested fruits were sprayed according to the treatments were packed and labeled and transferred to the central laboratory of horticultural sciences of Urmia University. After 24 hours of storage at the laboratory temperature, the measurement of the studied traits started on the fruits, the control treatment in this experiment was distilled water with Tween 80 (0.1/v/v).

Compared to the control group, fruits treated with a combination of chitosan and ferulic acid exhibited a significant increase in firmness after harvest. Notably, the most effective treatment involved a combination of 10 milliliters of nano-chitosan and 1 millimolar ferulic acid, resulting in the highest level of firmness among all treatments.As a result, the combined treatment of chitosan and ferulic acid can delay the aging process by reducing the activity of enzymes involved in cell wall degradation and maintain firmness in apples, contributing to a positive effect. According to the obtained results, fruits treated with nano-chitosan and ferulic acid showed a higher soluble solid content compared to the control fruits, and this amount increased with the higher concentrations of nano-chitosan and ferulic acid. The minimum level of TA was observed in the control treatment, and the highest level was observed in the treatment with 10 milliliters of chitosan and 1 millimolar ferulic acid. The treatment with 1 millimolar ferulic acid and 10 milliliters of chitosan showed the highest percentage of TA content compared to the control. The combination of nano-chitosan and ferulic acid treatment led to a reduction in fruit juice pH, with the lowest pH observed in the treatment with 1 millimolar ferulic acid and 10 milliliters of chitosan, and the highest pH observed in the control treatment. Vitamin C is the primary water-soluble antioxidant that directly reduces damage caused by free radicals. According to the obtained results, the maximum content of vitamin C was observed in the treatment with 1 millimolar ferulic acid and 10 milliliters of chitosan. According to the obtained results, the maximum PAL enzyme activity was observed in the treatment with 1 millimolar ferulic acid and 10 milliliters of chitosan.

In general, the findings of the current study showed that pre-harvest treatment with nano-chitosan and ferulic acid had a positive effect on the post-harvest quality of apple fruits. The fruits treated with the highest concentration of nano-chitosan and ferulic acid exhibited the highest fruit firmness, titratable acidity, vitamin C content, PAL enzyme activity, and the lowest pH compared to the control fruits. These results indicate that nano-chitosan and ferulic acid treatment can be proposed as a promising and healthy method for improving the post-harvest quality of apple fruits.

Food safety is one of the important issues related to fresh fruits and vegetables. Most natural compounds are degradable and can be a safe compound for human health and the environment and an alternative to synthetic compounds. Research has shown that the combination of bioactive substances such as essential oils, plant extracts and nanocomposites increases the active effect of the coating as fruit packaging and reduces the rate of fruit deterioration.

In this research, physalis fruits were obtained from Khorramabad research greenhouse. Nanocellulose and pure carvacrol (extracted from Satureja khuzistanica Jamza ( were prepared from Nanovin Nano Polymer Company and GC/MS analysis from Khorramabad Pharmaceutical Company, respectively. Also, the combination of nanocellulose with carvacrol was prepared in the laboratory. The experiment was conducted as a factorial experiment with two factors in a completely randomized design with 4 replications. The first factor of material type in specific concentrations at nine levels (control, Car 0.3%, Car 0.6%, CNF 0.5%, CNF 1.5%, Car 0.3 + CNF 0.5%, Car 0.3 + CNF 1.5%, Car 0.6 + CNF 0.5 %, Car 0.6+CNF 1.5% and the second storage time factor was investigated at four levels (0, 45, 90 and 135 days). First, the fruits of Physalis were washed with distilled water, and then the extra leaves and damaged fruits were removed. The fruits were placed in the prepared solution for 2-3 minutes and after applying the treatment, the fruits were placed in a refrigerator with a temperature of 4 °and 90% RH.

The results showed that the fruits treated with nanocellulose and carvacrol had less weight loss and higher tissue firmness. Byochemiucal analysis also showed the positive effect of the treatments on parameters, so that the highest TA and vitamin C and the lowest amount of pH were obtained in the combined treatments of nanocellulose and nanocellulose/carvacrol. Also, the treatments used reduced the TSS and fruit TSS/TA ratio of the fruits, and the combined treatments had the lowest amount. The nanocellulose coating prevents water loss and reduces the metabolic and respiration processes. Also, nanocellulose/carvacrol composite coatings lead to an increase in the pH of cytochrome oxidase by reducing internal oxygen, and this enzyme increases the rate of ascorbic acid decomposition. By coating on the fruit during the post-harvest period, the aging process of the fruit is reduced the production and effect of ethylene, reducing respiration and preserving the cell wall, which ultimately leads to better preservation of TSS. Therefore, any reduction in metabolic activities causes a reduction in fruit ethylene biosynthesis and action.

In general, the results of the research showed that the investigated characteristics of physalis fruit were influenced by the treatments. As treated samples, weight loss was less, pH, soluble solids and taste index were lower, tissue firmness, titratable acids and vitamin C were higher. According to the general results, it can be stated that the application of nanocellulose/carvacrol composite treatments, especially the Car 0.6+CNF 1.5% treatment, showed more favorable results than the application of each one alone in most features.
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The frequent and long-term use of a significant amount of frying oil at temperatures between 150 °C and 190 °C to heat and immerse food is called deep frying. This method of food preparation due to the creation of attractive sensory and organoleptic features, including texture crispness, good taste, increasing the speed of cooking, and producing food products with a unique aroma,taste and brown color has been noticed by all the people of the society, especially the youth (Asokapandian et al., 2020). In the process of deep frying, as a result of the interaction between oil and other factors such as moisture, oxygen and heat, the main and complex chemical reactions of hydrolysis, oxidation, denaturization, isomerization and polymerization occur, by transferring moisture from the food to oil and absorption of oil into food leads to the production of harmful compounds and the reduction of oil quality, as well as chemical changes and mechanical deformations such as wrinkling, expansion and crust formation in fried food products (Dash et al., 2022). The extent of these changes depends on various factors, such as the characteristics of food and oil, the type of fryer, the type of heating process, the increase in factors such as the rate of integration of air and oil, the number of times of frying, and the duration of immersion of the food. Considering the very unfavorable effects of these reactions on oil quality, in order to reduce corruption and to identify and determine the point of oil disposal during the deep-frying process, various important indicators have been determined. The most important of these indicators are polar compounds, anisidine value, peroxide, volatile and non-volatile compounds, peroxide number, free fatty acids, acid value, iodine number, and smoke point. This study aimed to investigate the possibility of determining and predicting the tipping point of frying oil during deep frying (Xu et al., 2019).

For this purpose, on four consecutive days for 6 h with 45 minintervals, 100 g of semi-prepared potatoes from the Paris brand for 8 to 10 min in a fryer containing 4 L of Aftab brand oil. It was fried at a temperature of 180 oC, at the end of 6 hours of work, the fryer was turned off and some of the oil inside the fryer was removed in a container, after cooling the oil inside the container, 3 Falcon tubes of 50 ml (total 150) of the oil sample was separated to evaluate and perform various tests, and after labeling, it was placed in the freezer at -10 oC. To evaluate the changes in the oil used on the 4 day samples and the control sample (total of 5 samples), tests of anisidine, peroxide, acidity, polar compounds, and absorption in the region of 200 to 900 nm at a wavelength of 380 nm were performed. Suitable kinetic modeling was performed using MATLAB software, and these changes were interpreted using SPSS software with a confidence level of 95%. In previous studies, the changes in the oil factors of trade and industry were evaluated and investigated, but the amount of absorption in a certain spectrum and the use of this factor to determine and predict the tipping point of oil have received less attention (Senanayake 2018).

In this study, it was found that with the increase in the time of frying potatoes, the amount of acidity, polar compounds, anisidine value and absorption in the fried oil increased, and statistically, these changes were significantly different from they also have (p≤0.05). Thus, the lowest level of acidity was related to the control treatment, and the highest level of acidity was related to the fourth-day sample. The peroxide changes first increased and then decreased, and the changes in this treatment were different from those of the other treatments. The acidity and anisidine values passed the point of corruption of these factors, but polar compounds and peroxide did not reach this point. The anisidine values were significantly different between the treatment and control samples (p≤0.05). As the number of days passed, the amount of anisidine in the fried oil increased, which was statistically significant (p≥0.05). Thus, the lowest number of anisidines was related to the control treatment, and the highest number of anisidines was related to the fourth-day sample. There was a significant difference in polar compounds between the treatment and control sample (p≤0.05). As the number of days elapsed, the number of polar compounds in fried oil increased, with a statistically significant difference (p≤0.05).Thus, the lowest amount of polar compounds was related to the control treatment, and the highest amount was related to the sample on the fourth day. The absorption at in 200-900 nm was significantly different between the treatment and control samples (p≤0.05). With the passage of time, the amount of absorption in 200-900 nm range in fried oil increased, which was statistically significantly different (p≤0.05). Therefore, the lowest absorbance at 200-900 nm was related to the control treatment and the highest absorbance at 200-900 nm was related to the fourth-day sample. Researchers believe that the measurement of polar compounds is the most important test in oil decomposition. The amount of polar compounds during a certain period of margarine heating is a function of the amount of moisture and oil phase used (including the resistance of the oil to oxidation, the amount of mono- and diglycerides, free fatty acids and oxidized triglycerides).

Measuring and checking the changes in oil factors, as well as using the intensity of absorption of polar compounds at different intervals in determining the spoilage and waste of industrial frying oils is a very suitable and practical method. The results of this research show that theabsorption index of polar compounds can be used to determine the pour point of oils used in frying.

Nowadays, healthy and environmentally compatible methods are necessary for use in post-harvest technology of fruits and vegetables. Sweet bell pepper with the scientific name Capsicum annuum is one of the prominent vegetables of the solanaceae family. Sweet bell pepper is an important agricultural crop, which has received much attention not only because of its economic value, but also because of its natural colors, antioxidant compounds, and vitamins A, C, and E. Considering the importance of this plant in terms of antioxidant and vitamin C levels and the problems after harvesting bell pepper fruit including shriveling, loss of moisture and fungal contamination, the effect of gamma radiation on this product, the present research was conducted in order to investigate the characteristics The quality and life after harvesting of sweet pepper and the effect of gamma radiation on this product were done.

This research aims to investigate the effect of gamma radiation on the post-harvest life and quality of "Nirvin" sweet pepper in the red stage and during five weeks of keeping the fruits at a temperature of 7±1 degrees Celsius and a relative humidity of 85 to 90% was studied as a factorial package in a completely randomized design with three replications. The experimental treatments included gamma radiation at three levels (zero, 400 and 800 Gy) and storage time at five levels (the first week, the second week, the third week, the fourth week and the fifth week). The studied characteristics of sweet pepper including weight loss percentage, number of rotten fruit, anthocyanin, phenol, ascorbic acid, total acidity, titratable acidity and carotenoid were evaluated. Data were analyzed using SAS version 9.4 software and mean comparison was done through Duncan's multi-range test at a one percent probability level.

The results of this experiment showed that treatment with gamma rays, especially the dose of 800 Gy, increased total acidity (0.75), total carotenoid (2.61) and total phenol (0.75) and decreased anthocyanin (1.14). and ascorbic acid (2.27) times compared to the control treatment, but the dose of 400 grams, as opposed to 800 grams, had a very effective effect in reducing the microbial load and, as a result, reducing decay and reducing the weight and freshness of fruits. Since the appearance quality and quality attributes of agricultural products are the most obvious indicators for the consumer and marketability, therefore, any factor that slows down the aging rate and prevents the growth of decay factors will maintain the appearance and marketability of the product. Any deficiency in the quality characteristics and appearance of the products such as rotting, softness, discoloration, cracking, etc., causes a sharp decrease in the product's economic value and marketability. During the storage process and with the passage of time and the increase of this period, the quality characteristics of the products decrease, and with the increase of this period, the amount of ascorbic acid, anthocyanin, and the firmness of the fruit decreased, especially in the dose of 800 grams. The use of gamma rays was effective on the quality characteristics of bell peppers. Especially in the dose of 400 grams, which prevented the spread and spread of pathogens such as fungi, bacteria, and microbes, which effectively reduced decay and maintained the quality of the product, which resulted in marketability. and provide customer satisfaction. It should also be noted that the use of gamma rays can have negative effects in addition to positive effects, and the appropriate dose should be selected during different tests. Pathogens and softness and spoilage, which can be due to the destruction of pectin compounds in oxalate, therefore, the appropriate dose for different products and varieties is different and must be determined through different tests, and it still requires tests and More reviews should be done on different products

The results of this research showed that the use of gamma ray irradiation has a positive effect on the quality characteristics and life after harvesting of bell peppers. Since the treatment with gamma rays has a very good effect on maintaining freshness and freshness and eliminating pathogenic factors and almost preserves the nutritional properties of the product, and on the other hand, it is available nowadays and the cost is very low. In terms of economy, it imposes more on the producer or exporter of different products compared to other methods, so it is more suitable than other methods.

Date palm (Phoenix dactylifera) is one of the most important horticultural products in arid and semi-arid regions of Iran. One of the factors affecting the quality and nutritional elements of date fruit- as an important and strategic fruit in the country, with high nutritional and health value- is the proper use of different nutritional elements during its growth and fruiting period. There are many reports of the negative effects of salinity on dates, both in the vegetative and reproductive growth stages. The osmotic effects limiting the absorption of water and nutrients, the specific effect of chlorine and sodium ions, nutritional imbalance and preventing the physiological processes and metabolism of nutrients and the use of high energy in osmotic regulation are some of the negative effects of salinity stress. Salinity stress negatively affected date fruit quality. Silicon is one of the essential nutrients that plays an important role in the growth and development of plants. Silicon reduces the adverse effects of abiotic stresses such as drought and salinity by affecting on the leaf and stem growth, and other plant mechanisms. Therefore, the aim of this study was to investigate the effect of foliar application of silicon on some qualitative characteristics and nutrient elements content of date fruit grown under high salinity soil.

 This research was conducted in a randomized complete block design with 7 treatments and 3 replicates in two consecutive years. Silicon foliar spray treatments consisted of: control or no application of foliar spraying (T1), foliar spraying with a concentration of 0.1% in two stages (T2), foliar spraying with a concentration of 0.1% in three stages (T3), foliar spraying with a concentration of 0.2% in two stages (T4), foliar spraying with a concentration of 0.2% in three stages (T5), foliar spraying with a concentration of 0.3% in two stages (T6) and foliar spraying with a concentration of 0.3% in three stages (T7). The treatments were repeated in two consecutive years, and in each fruiting season, fruit quality characteristics including total soluble solids (TSS), acidity (TA), pH and total sugar content were measured. Total sugar was measured according to Iran's national standard method No. 2685 (ISIRI, 2007). The concentrations of potassium, calcium, iron and zinc were also measured at the end of the second year of the experiment. Fruit quality characteristics and concentration of fruit nutrients were measured and statistically analyzed.

Foliar application of silicon fertilizer significantly increased the TSS of ‘Barhee’ date fruits while it decreased the pH of fruit juice. The lowest amount of total soluble solids was observed in T1 treatment at the rate of 63.69% and the highest amounts of fruit soluble solids were recorded in T5 and T6 treatments with values of 70.07% and 68.59% respectively. Fruit acidity and total sugar were not affected significantly by foliar application of silicon. The application of silicon significantly increased the contents of potassium, calcium, iron and zinc in date fruit, but it had no significant effect on the concentration of phosphorus in the fruit. The highest concentration of fruit potassium was observed in the T6 treatment (spraying with 0.3% silicon solution in two stages) at the amount of 1.54%. The lowest values of potassium concentration were observed in T3, T2 and T1 treatments with values of 0.89%, 1.01% and 1.06% respectively. Overall, Foliar application of silicon fertilizer can improve the quality characteristics and nutrient concentration of date fruit under salinity stress conditions. Among all the treatments, foliar application of silicon fertilizer with a concentration of 0.3% in two stages (three weeks before pollination and at the end of the Hababook stage) improved quality characteristics and the nutrient elements of ‘Barhee’ date fruit under high salinity soil.

Raisin is one of the most important agricultural products in Iran. Turkey, USA and Iran are the biggest exporters in raisins industry. One of the stages of raisin processing is rewashing to remove chemical materials used in primary drying, dust and waste materials, as well as to improve the quality of the product. Therefore, secondary drying of raisins is necessary. Based on the field studies, one of the problems of packing raisins is non-uniformity in moisture content and quality of raisins after secondary drying. Today, in most processing plants, hot air systems are used for secondary crown drying. This system has some disadvantages such as long drying time, energy consumption and high cost. Therefore, the optimization or replacement of the mentioned system is very important. For this purpose, single infrared drying at three intensity levels of 0.5, 0.7 and 0.9 W/cm2 were studied. The qualitative properties of raisins (color index, acidity, rehydration, shrinkage and browning index) were studied with and without ultrasound pretreatment. The applied drying methods had no significant effect on the rehydration and shrinkage. Ultrasound pretreatment improved the quality of raisins in terms of color changes and browning index. Also, the lowest amount of acidity was obtained in the infrared intensity of 0.7 W/cm2 without ultrasound pretreatment.

The purpose of this study was to investigate the conformity or non-conformity of traditional liquid Kashks supplied in Hamedan city with the national standard of Iran. To carry out this research, Kashk samples from manufactures of traditional dairy products (in Hamedan city) were prepared in two stages and transferred to the food quality control laboratory for examination. Microbial population (total count, staphylococcus, coliform, and mold-yeast), chemical properties (total solids %, salt, acidity, and pH) and color parameters including lightness (L*), redness (a*) and yellowness (b*) of tradition Kashk was examined and after statistical analysis, their results were reported. The average number of microorganisms (total count), staphylococcus and coliform in the Kashk samples were 7.28 Log cfu/g, 4.09 Log cfu/g, and 1.64 Log cfu/g, respectively. According to the national standard of Iran, the maximum number of mold and yeast in liquid Kashk should be 2 Log cfu/g, but the average number of mold and yeast in the prepared Kashks were 7.39 Log cfu/g, which is much higher than the specified standard for this product. The average of total solid of Kashks were 21.15%, which was less than the defined standard (at least 25%) for it. Also, the average of moisture, salt, acidity, and pH of examined Kashks in this research were 78.85%, 1.98%, 1.90%, and 4.09 respectively. Color parameters of Kashk samples were examined and the average color indexes including lightness, redness, and yellowness of the samples were 84.52, 1.53 and 6.43 respectively. Of course, no statistically significant difference was observed between the color indexes values of the samples (p>0.05).

This study was conducted to investigate the effect of storage conditions and time of olive oil on its quality characteristics. For this purpose, the samples were placed in Refrigerator Temperature (+4 Co) and Ambient temperature (25±2 Co) and were qualitatively tested in 3 storage time (first day, 1 month and 2 months). The results showed that storage conditions and duration were effective on all parameters. The acidity of extra virgin and virgin olive oil increased significantly during storage under Ambient temperaturefor two months (12 and 13.8% of oleic acid, respectively), but no significant difference was observed in the temperature of the refrigerator for two months in any of the oils. Extra virgin olive oil also showed a significant increase in peroxide index (16.2 and 18.3 mEq / kg, respectively) during two months of storage under Ambient temperature, but no significant increase was observed in refrigerated dermis in any of the periods. Also, the interaction effect of Ambient temperature and storage time on the extinction coefficients (K268 and K232) of virgin and extra virgin olive oils was significant and with increasing storage time, the extinction coefficients were increased, but the extinction coefficients of oils stored in the refrigerator even after two months Equivalent to the extinction coefficient of oil stored in Ambient temperatureremained on the first day. Therefore, refrigeration seems to be a better option to maintain the quality properties of extra virgin and virgin olive oil during the storage period.

The aim of this study was to investigate the functional yogurt containing olive oil (0%, 3%, and 6%) and celery seed powder (0%, 1.5%, and 3%) and The effect of each experimental treatment 1, 7, and 14 days after production on physicochemical properties. According to the obtained results, the formulation of functional yogurt using different concentrations of olive oil and celery seed powder caused a significant difference (P ˂ 0.05) in physicochemical properties affected by the amount of olive oil and celery seed powder over storage time. So that storage time was directly related to acidity and watering and had an inverse effect on pH. While the amount of celery seed powder was directly related to lean dry matter, protein and hydration. Also, the percentage of olive oil with fat had a direct effect and had an adverse effect on hydration and samples containing olive oil had a higher acidity index than the control sample. Regarding the analysis of fatty acids, by adding olive herbal oil to the control sample, the amount of short and medium chain fatty acids such as 14: 0, 16: 0, 12: 0, 10: 0, 8: 0, 6: 0 showed a significant decrease. But the amounts of fatty acids 18: 1 and 18: 2 increased significantly. The results of this study showed that by using different concentrations of olive oil and celery seed powder in the formulation of functional yogurt, physicochemical properties with different properties can be created, each of which can be considered according to the definition of the desired product properties.

In the last few decades, the construction of fish farms on the banks of rivers has increased significantly. The purpose of this study was to investigate the quality of the inlet and outlet water of the rainbow trout farm and also to investigate the effects of the effluent on the water quality parameters of the Masouleh River located in Guilan Province. To perform this study, three stations including the control station at the entrance of the farm, the second station at the outlet of the farm effluent and the third station at a distance of less than 100 m after the outlet of the farm were sampled once every fifteen days for three months (November, December, and January 2019). The results of the study showed that the farm output water had a significant effect on water quality indices such as temperature, acidity (pH), dissolved oxygen (DO), nitrite (NO2-), nitrate (NO3-) and ammonia. The level of dissolved oxygen in the outlet water in the first two months of the sampling (5.75 ± 0.18 mg/L) had a significant decrease (P<0.05) compared to the inlet water and the acidity, nitrate, nitrite and water hardness values ​​in the outlet water (8.23 ± 0.09, 4.83 ± 0.15, 0.09 ± 0.07, 7.55 ± 0.18, respectively) showed a significant increase compared to the input water (P<0.05). Also, the comparison between the stations showed that the third station was more polluted than the other stations and the degree of water pollution decreased as the distance from the outlet increased. According to the results of this study, it can be concluded that the output of the fish farming farm has the highest level of pollution compared to other stations due to the use of low-quality commercial feed, high density, and high rearing activity in the farm and as the distance from the farm increases, the level of water pollution decreases due to the process of self-purification of the river.

In order to study effect of foliar application of calcium (Ca) and potassium (K) and fruit position in the canopy on physicochemical characteristics of ‘Thomson Navel’ orange trees (Citrus sinensis L. Osbeck, a two-year factorial experiment based on randomized complete blocks design carried out with two factors including the type of foliar spray in four levels (Ca(NO3)2, KNO3, Ca(NO3)2+KNO3, and Control) and fruit position in the tree canopy in two levels (inside or outside) with three replications. The results showed that peel thickness, citrus color index (CCI), and a ratio of total soluble solid to titratable acid (TSS/TA) were higher in the fruits harvested from the outer canopy compared to the canopy inside (P<0.05). Also, the results showed that the peel thickness of the fruit increased with foliar application and the highest increase was found in the foliar spray of K and K+Ca. With Ca foliar application (Ca and K+Ca), TSS and TA significantly decreased compared to the control and potassium foliar application alone, but the ratio between the two indices increased. The results showed that the effect of foliar application on total phenol and antioxidant capacity depends on the position of the fruit on the tree canopy. In conclusion, foliar application of K and Ca cause improve the fruit quality of the ‘Thomson Navel’ sweet orange. Besides, fruit at different canopy positions vary in their physicochemical characteristics and should be harvested separately to have uniform quality and get the maximum economic return.

 Grape (Vitis vinifera L.) is one of the most important economic plants in the world including Iran. One of the most basic effective factors of the growth of fruit trees is knowing their nutrition. Micronutrients are as important as Macronutrients for better growth, yield and quantity in plants. Garden plants suffer from severe zinc deficiency, followed by boron, manganese, iron and molybdenum. Foliar application of fertilizers is a useful tool to increase the nutritional effects of fertilizers or eliminate nutrient deficiencies during the growing season. The aim of this study was to study the nutritional effects of consumption of different compounds of micronutrient fertilizers of zinc chelate, iron and manganese as foliar consumption on the morpho-physiological traits of grape plant.

 Field experiments were carried out to evaluate the effects of micronutrients alone and in combination on growth and fruit yield in grape grown at Iran, Zanjan province during 2016-18.  Physical and chemical properties of the soil were evaluated before the experiment. During the two years of the research, no organic or chemical fertilizers were used except for the combination of fertilizer treatments of the relevant design. Treatments consist of foliar consumption of micronutrients fertilizers included two levels of EDDHA-Zn (0.1 and 0.3 %), EDDHA-Fe (0.1 and 0.2 %), and EDDHA-Mn fertilizers (0.1 and 0.2 %) and control levels (0 %) for them. This experiment was implemented in a factorial format based on a randomized complete block design with three replications and repeated for two consecutive ys.  The measured traits consist of Length of the First inflorescence (X1), Number of Inflorescences per Branch (X2), Number of clusters per branch (X3), Number of Clusters per Plant (X4), Weight of a Cluster (X5), Cluster Size (X6), Berry Size (X7), Number of Berries per Cluster (X8), Weight of single Barry, X10: Leaf Area Surface. Leaf Dry Matter (X11), TSS (X12), Sugar Fruit Juice (X13), Fruit Juice Acidity (X14), Fruit Dry Matter (X15), Fruit Firmness (X16), Yield per Plant (X17), Yield per Hectare (X18). The experiment was performed in factorial format with three factors, each at three levels, based on a randomized complete block design with three replications in three locations (g; G) and in each location for two consecutive ys (Y). The analysis of each g was analyzed in the form of factorial experiment design and the effect of location factor was analyzed in the form of factorial-split (time) composite analysis in place. In the statistical model used, time and place factor considered as random and treatment was fixed.

 Evaluation of morpho-physiological traits showed that the use of these fertilizers individually or in combination has significant positive effects on all measured traits (18 traits) at different stages of development. The simple effect of the factor of the y was significant only on some of the measured traits and the two and three-way interactions between this factor with the levels of treatment in the majority of traits were not significant; which indicates the probability that the factor of the y has no effect on the measured traits. Based on these results, the treatment combination of Fe 0.2 + Zn 0.3 + Mn 0.2 % EDTA was superior to other combinations, and traits of the number of inflorescence and number of clusters per branch and number of clusters per plant showed the best response than other measured traits. Consumption of micronutrients, especially iron, zinc and manganese, has favorable effects on yield indices, better fruit formation and fruit production per unit area, which affects photosynthetic activities and important metabolic pathways in plants, leading to produce higher amounts of primary metabolites such as higher sugar production in fruit, increase in soluble solids, also increase in growth indices such as leaf area, more yield-related traits such as number of inflorescences and number of spikes per branch and per plant, number and the dimensions of the cube are in clusters. On the other hand, these compounds help to absorb the main nutrients and play an active role in initiating metabolic processes such as cell wall development, respiration, photosynthesis, chlorophyll formation, enzymatic activities, production of growth regulators, and nitrogen fixation and reduction. Accordingly, these compounds were able to show better performance compared to the control level by accelerating the absorption of other nutrients, strengthening biochemical pathways and growth indices.

 According to these results, the application of three fertilizers of zinc, iron and manganese EDTA individually or in combinations of two or three of them, especially at high concentrations simultaneously, is superior in comparison. And the treatment composition of 0.3% zinc + 0.2% iron + 0.2% manganese EDTA and then 0.3% zinc + 0.2% iron + 0.1% manganese EDTA has more significant and positive on measured traits and therefore as fertilizer compositions are recommended in vineyards in the form of leaves.

The olive fruit fly (Bactrocera oleae) is one of the country's most important pests of olive products. The present study was designed to investigate the effect of olive fly damage on the quality of olive oil "Zard" cultivar across two years of storage from 2018 until 2020. Treatment levels including control and 10, 20, 30, 40, and 50% of olive fruit fly infestation were prepared manually. Then important quality indices of oil, including peroxide value, free acidity, and K232 and K270 extinction coefficients, were measured during nine stages at intervals of three months. The experiment was performed using a statistical design of repeated measures with three replications. The results showed that the differences between samples with different infestation percentages were significant in terms of peroxide and free acidity indices. Also, significant differences were observed between sampling time stages in each treatment level (control, 10, 20, 30, 40, and 50% of olive fly infestation). However, in contrast, the difference between the samples was not significant for the extinction coefficients of 232 and 270 wavelengths. Based on the results, after 24 months, the acidity level in the sample with 50% of olive fly infestation increased by 57.58% and, in terms of peroxide value, was associated with a significant increase (more than 13 times increase). It should be noted that the value of peroxide for infestation percentages of 30, 40, and 50 percent in August 2020 and November 2020 exceeded the standard allowable. The results of this study indicate significant differences in peroxide value between control samples and samples infested with olive fly and different storage times. Hence, as infestation and storage time increases, the quality of olive oil decreases.

One of the most important factors in producing yogurt is choosing the right starter. Native isolates of any country are among the genetic resources of that country, which play a major role in the production and development of the organoleptic properties of fermented products. Therefore, it seems necessary to study the industrial applications of native isolates. In this study, the production of yogurt was investigated by using native starter isolates from traditional Khorasan yogurts and its comparison with yogurts produced with two types of commercial starters.  

Six strains of Streptococcus thermophilus and three strains of Lactobacillus delbrueckii subsp. Bulgaricus isolated from traditional Khorasan yogurts were selected. The proteolytic activity of Streptococcus thermophilus strains was determined according to the method of Erkus et al(2012) and the proteolytic activity of Lactobacillus delbrueckii subsp. Bulgaricus was determined according to the method of Nespolo et al.(2010). Milk acidification activity byall examined strains was evaluated according to the method of Erkus et al.(2012). The production property of gamma-aminobutyric acid of native isolates was also evaluated using the method of Lacroix et al. (2013). Yogurt was produced using commercial starters and native isolates. Acidity and pH were measured according to Iranian National Standard No. 2852. Synersis of yogurt samples was measured using centrifugation according to Çelik (2007) method. In order to measure textural properties, a combination of backward extrusion techniques and Texture Profile Analysis (TPA) was used (Yang et al, 2010). Sensory characteristics of yogurt samples were evaluated by 20 panelists using five-point hedonic scale. This study was conducted based on factorial experiment using a completely randomized design. Statistical analysis of data was performed using Minitab Statistical Software (version 17) and ANOVA. Comparison of means was performed using Tukey’s test at the significant level (p < 0.05).  

The results of proteolytic activity of Lactobacillus delbrueckii subsp. Bulgaricus showed that the L3 code was weaker than the other two strains. All Streptococcus thermophilus strains were positive protease. All Streptococcus thermophilus strains of the study decreased the pH of the milk to 4.6 in less than five hours, and Streptococcus thermophilus strain S6 code, as the fastest acid producer, decreased the pH of the milk to 4.6within 3 and half hours (Figure 2). The results of GABA production showed that among the streptococcus thermophilus strains, S1, S5 and S6 codes had distinct blue discoloration. Among the Lactobacillus strains, except the L3 strain, two other strains produced green color. Of the 18 samples of the yoghurt, S5L2 and S2L2 samples showed the highest decrease in pH and increased in acidity compared to other samples after being stored refrigerated overnight (P <0.05). The other samples had the same pH and acidity changes as the control samples after overnight refrigeration. The results show the ability of yogurt producion by native starters to compete with those produced by commercial starters in terms of technological characteristics. Thus, samples with codes S2L2, S3L1, S3L2, and S1L1 showed less Synersis of   yogurt than commercial starters. This decrease in the Synersis of yogurt might due to the possibility of exopolysaccharide production by these strains. Textural characteristics of yogurt samples were the hardness of the samples in the range of 3 to 4 N, which was significantly different (P <0.05). The lowest hardness was observed for the S3L3, which can be attributed to the poor proteolytic activity of the strain. L3, S6L2, S3L2 and S2L2 had the highest   hardness compared to other compounds and control samples (P <0.05). This differences in the hardness of the samples can be attributed to the possible production of some metabolites by the strains. There was no statistically significant difference in the adhesion properties of the samples (p <0.05). Considering the sensory evaluation scores, it was found that in all respects, S3L3 had the lowest score among the other samples (P <0.05). This was in good correlation with the results of the textural properties of the test. Therefore, this compound was eliminated compared to the control samples. Finally, considering the proteolytic behavior of the strains and the ability to produce acid and GABA, as well as the sensory, rheological and physicochemical properties of 18 samples in comparison to the two control samples, Streptococcus thermophilus strains with codes S4, S2, S5, S1, S6, and Lactobacillus delbrueckii subsp. Bulgaricus strains with codes L1 and L2 have the potential to be used as commercial starters in the form of compounds S1L1, S2L2, S5L1, S6L2, S4L2.

Yogurt is popular because of its high levels of calcium, vitamins, minerals and low levels of fat, as well as its health-promoting effects and inhibiting harmful bacteria and helping to prolong life. Pumpkin is a good source of β-carotene, water-soluble vitamins and amino acids. In this study, syneresis, pH, acidity and rheological properties of yogurt (1.5% fat) containing 0, 2.5, 5 and 7.5% pumpkin powder were investigated. The results showed that the highest amount of acidity (74° Dornic) was related to the control sample. The results showed that by adding 2.5% pumpkin powder to the control sample, the strength of the formed gel decreased and with increasing concentration up to 7.5%, this property was increased. In the study of the viscoelastic behavior of the samples, it was found that by adding a concentration of 2.5% powder to the control sample, the ratio of viscous to elastic component increases, but with further increase in concentration, this ratio remains almost the same and therefore the viscoelastic behavior remains balanced. The values of loss tangent in the viscoelastic region for the control sample, 2.5%, 5% and 7.5%, were 0.173, 0.308, 0.317 and 0.319, respectively. Therefore, with greater structural cohesion, the consumer feels the same flexibility of the gel regardless of the gel concentration. Also, in all samples, in the whole frequency range, the elastic behavior prevailed over the viscous behavior, which increased by adding 2.5% powder to the control sample, the type of gel structure (b) increased, and the strength of the structure (a) decreased. This means that the yogurt gel becomes weaker and with increasing concentration of the powder, b decreases and a increases; Therefore, the strength of our structure increases.

The purpose of this study was to investigate the effects of flushing of CO2 / N2 gases at different ratios and gas treatment duration on physicochemical and microbiological properties of raw milk using a combined design. In this research acidity, pH, freezing point, total count, total yeast and mold count and total coliform count were performed on 15 raw milk samples between 9 and 15 minutes after injections. Statistical analysis showed that the combined treatment of nitrogen and carbon dioxide had significant effect on the acidity and pH of raw milk (p˂0.05), so that with increasing the amount of carbon dioxide to 100%, the pH decreased and acidity increased. The combined effect of both gases on the freezing point of raw milk was significant (p˂0.05). Increasing the treatment time of raw milk from 9 to 15 minutes had significant effect (p˂0.05) on reducing the microbial load, but no significant reduction was observed due to the combination of gases. According to ANOVA results, in 100% nitrogen and duration of 15 minutes, the best results in terms of microbiology and chemistry were obtained. The effect of milk treated with a mixture of CO2 and N2 gases on yogurt properties, as a food model, has also been investigated. Yogurt samples were investigated for chemical, microbial, and organoleptic properties during 22 days storage time. The results showed that the raw milk treated with gas mixture did not have an adverse significant effect on the sensory and physicochemical properties of yogurt (p> 0.05). However, yogurt acidity, pH and synthesis were significantly affected during storage time (p˂0.05). Therefore, the application of raw milk treatment with 100% nitrogen gas for 15 minutes can be considered as a bacteriostatic agent in the preservation of raw milk in industrial scale.

The quality of groundwater resources is of particular importance due to the necessity of utilization and type of consumption. The aquifers adjacent to the volcanoes are affected by these sources exhibiting different behaviors. These aquifers are highly vulnerable and their water quality is affected by sources of volcanic pollutants. In this study, the qualitative status of the Khash aquifer in the south of Taftan volcano has been investigated. The purpose of this study was to identify the contaminant sources of this aquifer. Therefore, in addition to sampling and qualitative analysis, MT3D qualitative simulation model was used. Simulation of qualitative model and regional analysis of groundwater flow in the area revealed that the southern part of the aquifer in addition to underground nutrient flows in the northern part also has direct feeding from the altitudes and this increased TDS and sulfate concentrations in this part of the aquifer. Investigations showed that in this section more than 12% of TDS and 30% of sulfate increased. This increase, in addition to the lack of operational management, also indicates the existence of underground currents that have exacerbated the situation of human interference. Surveys showed that the amount of gas in groundwater resources in the northern part of the aquifer was high and this increase also acidified groundwater resources in the region.. This increase, in addition to the lack of operational management, also indicates the existence of underground currents that have exacerbated the situation of human interference. Surveys showed that the amount of gas in groundwater resources in the northern part of the aquifer was high and this increase also acidified groundwater resources in the region.

Yogurt is one of the most popular dairy products, which has numerous health effects on human body. Dietary fiber consumption is highly recommended. Fibers are highly hydrophilic and absorb water into the digestive track, increase the volume of food and thereby facilitating excretion. These are some health benefits of these compounds. Consumption of fiber-containing yogurt can be helpful for people who suffer from cardiovascular diseases, hypertension, diabetes and obesity. Zucchini, as a vegetable, is a source of fibers and due to its health-promoting effects, can be used in dairy products. The aim of this study is to evaluate the effects of different levels of dried zucchini on stirred yogurt during storage.

The raw materials for the production of the functional yogurt were zucchini, milk, skim milk powder, whey powder, hydrocolloids stabilizer compound and starter culture. Fresh zucchini was hot-air dried at 70 °C for 7 hours. Two forms of the dried zucchini (powder and granule) were added to fresh yogurt at levels of 0.7, 1.4, and 2%. The samples were then tested on days 1, 5, 10 and 15 for acidity (titration method), pH, texture stiffness (back extrusion), syneresis, color (using image processing) and sensory properties, including color, taste, aroma, consistency, mouthfeel and overall acceptance. The experiments were triplicated and analysis of variance was performed using Minitab software at 95% confidence interval. For the significant variables, the means were compared using LSD method. Graphs were drawn using MS-Excel.

The effects of zucchini form and level of addition, storage time and interaction of these variables were significant (P<0.05) on the titratable acidity, pH and firmness. Over time, pH decreased and acidity increased, which was related to the starter activity and acid production. Due to the use of stabilizer and whey protein, all samples showed no syneresis. The firmness of the samples containing zucchini powder was higher than that of the granule- (P<0.05). This might be related to the homogeneous structure of zucchini fiber, which increased water absorption regarding its lower particle size. Firmness increased from day one to day five, due to the high water absorption of hydrocolloids that bind to free water present in the yogurt structure. The presence of milk proteins and whey protein concentrate in the yogurt formula enhanced crosslinking in the particle gel network, which resulted in a stronger gel structure. During longer storage, firmness decreased from day 5 to day 10, probably was due to the increased pH, which affects the proteins and polysaccharides interaction. The effects of the form and level of zucchini and the interaction between these variables were significant (p <0.05) on the changes in L*, a*, and b*. The L* and a* values which were higher in the samples containing zucchini granules than in the zucchini powder, most probably due to the smaller particle sizes of the powder compared with the granules, causing the number of the powder particles per unit volume to be larger and the powder-containing samples to become darker. In terms of the level of addition, L* increased as the zucchini level rose to 1.4% and then declined to 2%. The sensory properties of all samples were significantly affected by the storage time (P<0.05). With increase in the storage time, all the sensory scores increased. The highest overall acceptance score belonged to the yogurt sample containing 1.4% granule on the 10th day of storage. Overall, zucchini is a good candidate for yogurt fortification. This incorporation results in a greenish yogurt with more health functionalities. The highest overall acceptance score was obtained for the yogurt containing 1.4% zucchini granule on the 10th day of storage (best consumption date) and the results showed acceptable firmness for this sample.

In this study, effect of deficit irrigation from olive fruit set to ripening stage was investigated. Treatments were control (100ETc), the first one regulated deficit irrigation (RDI1); 100% ETc from fruit set to beginning of fruit ripening and 50% ETc after that to harvesting, the second one regulated deficit irrigation (RDI2); 100% ETc from fruit set to pit hardening and 50% ETc thereafter to harvest, the third one (RDI3); 100% ETc during fruit set to the pit hardening and the beginning of ripening to harvest and 50% ETc at pit hardening, and no irrigation (rainfed). Fruit and oil yield and oil quality characteristics were evaluated. Results showed that the highest yield of fruit (30.41 kg per tree) and olive oil (5.86 kg in dry weight), the least peroxide value (8.33 meq O2/kg) andK270 (0.164), alsothe highest water use efficiency for fruit and oil production (24.24 and 64.4 kg/m3 , respectively) were in RDI3. The least yield of fruit (8.96 kg per tree) and oil (18.1 kg dry weight) and the highest peroxide value (23 meq O2/kg) was observed in rainfed. Overall, results showed that RDI during fruit pit hardening could increase water use efficiency, whitout reducing fruit yield, quality and oil percentage.

The need for good quality water resources, in line with population growth and the diversity and multiplicity of pollutants and contaminants dictate the quantitative and qualitative management of water resources. In this regard, water resources monitoring and the real time availability of spatial and temporal information can play an important role in water resources management. Real time remote sensing technology using satellite images with proper accuracy is able to determine some of the qualitative parameters of water affecting the temperature or spectrum of light from the surface of the water. The aim of this study was to investigate the accuracy of water quality monitoring of Anzali wetland using remote sensing. For this purpose, after field study of Anzali wetland and rivers leading to it, suitable sites for sampling were selected. After selection of suitable points for sampling, in order to increase the accuracy of the regression models, satellite images were used in different seasons of the year (November, 2002, February, 2002, May 2003 and August 2003). During the satellite (landsat 7 and 8) passing above the area, samplings were done and the quality parameters including nitrate, ammonium, soluble phosphorus, total dissolved solids, suspended solids, conductivity and acidity were measured. After extracting satellite images and their reflections, the effective bands on water quality values were determine and regression models of the images were obtained. The results showed that the use of remote sensing technique in Anzali wetland could be able to estimate the acidity, total suspended solids and temperature well (with root mean percentage of normalized error less than 10%). Other qualitative parameters including nitrate, salinity, total soluble solids and ammonium (with root mean of normalized error less than 30%) and orthophosphate (with root mean percentage of normalized error greater than 30%) were estimated fairly and poorly, respectively. Therefore, the remote sensing technique is able to estimate most of the qualitative parameters with acceptable accuracy. Surely increasing the number of sampling points and frequencies, the accuracy of regression models and consequently the accuracy of estimation of qualitative parameters will increase.