Mohammad Sayyari; Sajjad Alvandi
Abstract
In order to preserving of button mushroom during storage, an experiment was carried out through a factorial experiment based on a completely randomized design. In this research the effect of calcium ascorbate (0, 0.4 and 0.8 percent) and hot water treatment (45°C) was investigated on qualitative ...
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In order to preserving of button mushroom during storage, an experiment was carried out through a factorial experiment based on a completely randomized design. In this research the effect of calcium ascorbate (0, 0.4 and 0.8 percent) and hot water treatment (45°C) was investigated on qualitative characteristics such as weight loss, firmness, vitamin C, total phenol, polyphenol oxidase activity (PPO) and color parameters. After treatment, mushrooms were kept at 1 ± 0.5°C and 90% relative humidity and then qualitative characteristics were evaluated after 0, 10, 15, 20 and 25 days. The results showed that calcium ascorbate associated with heat treatment had significant effects on weight loss, firmness, color parameters and PPO activity. The effect of time on all parameters in statistical level 1% and the interaction effect of treatment and time on weight loss, color parameters and PPO activity were significant. The best results in preserving mushroom quality appeared to be obtained from 0.8% calcium ascorbate with heat treatment.
Erfan Sepahvand; Ali Momenpour; Ali Imani; Mahmoud Ghasemnejad
Abstract
This research was conducted to study some vegetative and reproductive traits as well as qualitative andquantitative characteristics and their correlation in 80 almond genotypes. Qualitative traits were studiedaccording to gulcan descriptor. Quantitative traits were analyzed as completely randomized design(CRD), ...
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This research was conducted to study some vegetative and reproductive traits as well as qualitative andquantitative characteristics and their correlation in 80 almond genotypes. Qualitative traits were studiedaccording to gulcan descriptor. Quantitative traits were analyzed as completely randomized design(CRD), with 12 replications. The results showed that genotypes had significant difference in fruit, nut,kernel weight and kernel to nut weight ratio. No169 genotype was very late blooming and had large sizeand moderate quality fruits. Fruit, nut and kernel weight in this genotype were 12.50, 4.75 and 1.28,respectively. Kernel of this genotype was sweet with low shriveling, which are important of consumeracceptance. The traits correlation showed that fruit, nut and kernel weight and size, had significantpositive correlation together. Also, kernel taste had significant negative correlation with pubescence,shriveling and color intensity of kernel. Results of cluster analysis showed that, in Euclidean distance of25, all genotypes were divided into two main branches. With decrease in the Euclidean distance from 25to 5, the genotypes were divided into eight main subclusters. Cluster analysis revealed that the traits oftree high and growth vigor, fruit, nut and kernel size and shell sofftness and hardness were the maincharacteristics separating the genotypes.