Effect of Cold Storage on Saffron Flowers Shelf Life and Dried Stigma Quality
|
|
- Evangeline Adams
- 6 years ago
- Views:
Transcription
1 J. Appl. Environ. Biol. Sci., 4(12S)14-19, , TextRoad Publication ISSN: Journal of Applied Environmental and Biological Sciences Effect of Cold Storage on Saffron Flowers Shelf Life and Dried Stigma Quality Elham Azarpaahooh, Parvin Sharayei 1,2 1,2 Department of Food Science, Agricultural and Natural Resources Research Centre, Mashhad, Iran Received: November 21, 2014 Accepted: January 25, 2015 ABSTRACT Saffron (Crocus sativus L.) is a valuable crop in Iran and worldwide. Due to a rising production rate of saffron flowers and limitation of harvesting time, the best storage conditions should be determined. In this research, saffron flowers were harvested at semi-bloom form stage, and placed in plastic baskets, in two different thickness accumulations (10 and 15 cm). The flowers were stored at 0, 4, 8 and 21 C for after 2, 4, 7, 14 and 21 days. During storage period, weight loss percentage was calculated. In addition, the stigmas were separated from the styles and dried in an oven at 60 o C. Bioactive compounds such as crocin, picrocrocin and safranal, and coliform enumeration were evaluated. The result indicated that weight loss percentage increased with increasing storage thickness, temperature and storage duration; however bioactive compounds reduced. The crocin and picrocrocin content were registered and 100, respectively, when flowers were stored at 0 o C for 21 days. These values at 8 o C and 21 o C were not in the standard range; therefore these temperatures were not found suitable for flower storing. Although coliform contamination increased during storage days, the value was acceptable after 7 days. According to the results, it is recommended to store saffron flowers in basket with 10 cm Thickness Accumulation (TA) at 0 o C for 7 days. KEY WORDS: Saffron flower, Storage, Temperature, Thickness accumulation INTRODUCTION Saffron is obtained from the dried stigmas of Crocus sativus L., which is a member of the Iridaceae family (Acar, Sadikoglu et al., 2011). Iran is considered to be the main producer of dried saffron all over the word with a production of 190 tons per year of dried saffron which is approximately 90% of the world s production (Bolandi, Shahidi et al., 2008, Gazor and Chaji 2010). It has been estimated that over 900,000 flowers and one hectare area are needed for producing 6 kg of saffron, (Souret and Weathers 2000). Considering that saffron corms require hand-planting, hand-picking, and hand-separating, stigmas from flowers make saffron production an extremely time-consuming and labor-intensive cultivation process (Winterhalter and Straubinger 2000; Gresta, Lombardo et al., 2008). Saffron flowering takes place in autumn, lasts only 2 3 weeks, and picking of the flowers is required almost daily as the flowers wilt rapidly and once this has happened they cannot readily be separated into their constituent parts (Basker 1999). Post harvest data in the literature largely refer to Iridaceae cut flowers, with little or no data on cold storage of cut saffron flowers in the world. Cut flowers have a very limited life after they have been cut off from the mother plant, as survival on their own reserves is generally low due to the special morphological and physiological characteristics of their tissues. The use of refrigeration for storage of flower cuttings is very important because it reduces water loss, senescence, infections caused by bacteria and fungi, thus extending the shelf- life of flowers during the storage period (da Silva Vieira et al., 2012). When harvested; cut flowers have a temperature of 5 C higher than the field ambient temperature. The correct procedure would be to remove as soon as possible that temperature. One of the techniques used for the removal of the "field heat" is to subject the flowers to the cooling process, also known as "pre -cooling", widely used for fruit and vegetables (Pellegrini and Belle, 2008, da Silva Vieira et al., 2012). The application of low temperature during storage is important for the conservation of the flowers, because in addition to inhibiting bacterial and fungal infections, it reduces degradation of certain enzymes and ethylene production; it reduces sweating, breathing and slows the various processes related to growth and senescence (Ahmad, Tahir et al., 2013). Temperature is considered the most important factor affecting the quality and longevity of cut flowers (Cevallos and Reid 2001, Turhan, Kahriman et al., 2010). At lower temperatures, flowers have a lower respiration rate and consume their stored energy much slower. Under physiological temperatures, a negative correlation has been observed between the increase in temperature and reduction of flower longevity (Cevallos and Reid 2001). Postharvest losses on account of prolonged separation of pistil, drying and packing have been a cause of low spot price due to poor quality on account of high microbial load (Nehvi, Wani et al., 2006). Cold storage often Corresponding author: Elham Azarpazhooh, Assistant professor, Khorasan Agricultural and Natural Resources Research Center, Mashhad, Iran. elham.azarpazhooh@mail.mcgill.ca 14
2 Azarpaahooh and Sharayei, 2015 drastically increases the number of flower buds that do not open. Cold storage was also found to be a cause of petal wilting and aggravate leaf yellowing (van Doorn and Han 2011). Petal wilting is correlated with a decrease in petal free carbohydrate levels. It can be delayed by preventing the buds in the cut in florescence to act as a sink for carbohydrates. Depending on the cultivar, petal wilting is apparently not or only slightly regulated by ethylene (van Doorn and Han 2011). In contrast to high light, high temperatures during production tend to reduce vase life (Halevy and Mayak 1981), likely by increasing respiration rates and preventing accumulation of carbohydrate reserves. However, temperature effects are not well defined. Some reports indicate that increasing temperatures reduced vase life only at temperatures above approximately 25 C (Halevy and Mayak, 1979). Possible interactions between temperature and other factors complicate understanding temperature effects on vase life. For example, under low temperatures, carbohydrate reserves may increase, and pigments may also increase with low temperatures (Halevy and Mayak 1981; Chalker-Scott, 1999), causing plants to use carbohydrate reserves for pigment biosynthesis. The present study was undertaken to study the effect of storage layer thickness, dry storage temperatures and storage duration on the qualitative and quantitative characteristics of saffron flowers and their stigmas in order to develop an efficient and cost-effective storage protocol for this important spice. MATERIALS AND METHODS Sample Preparation The samples were collected from a 5 year-old saffron farm, situated 10 km far from Ghaen, South Khorasan Province, Iran. The flowers were manually picked daily early in the morning in the first hours after sunrise, before the flowers had completely opened (at the semi-open flower form stage). The flowers were completely mixed together and divided into 4 equal portions. The flowers were transferred to Toos Cold Store Factory near Mashhad, and stored in special cold rooms for further research purposes. The flowers were stored in baskets with two different thickness accumulations (10 and 15 cm) and stored at 0, 4, 8, and 21 o C, separately. The relative humidity in all storage cabinets was the same and equal to 95 ± 0.5%. The samples were bright out from cold store after 2, 4, 7, 14 and 21 days. It should be note that the stigmas were separated from the styles, and oven dried in a 60 C for 15 minutes. Physical and chemical analysis Weight loss Saffron flowers were weighed before and after the storage period to calculate weight Loss percentage. Bioactive Compounds Dried stigma samples were extracted in water. The absorbance was measured at 200 to 700 nm using an American spectrophotometer Model Genesys IM8. The crocin, picrocrocin and safranal content were determined according to the ISO method (ISO, 1993) and were computed by the following equation (1). A Amount = (1) 0.5( 100 H ) Where, A is absorbance value at 440, 257 and 330 nm for crocin, picrocrocin and safranal, respectively, on dry basis and H (%) is the moisture content of the stigmas (Saeidi Rad, et al., 2014)..Enumeration of microbes Microbial analysis of coliform was carried out on dried stigmas. Briefly, 10 g powdered saffron sample was isolated aseptically and diluted with 90 ml sterile peptone water (% 0.1) and blended for 10 min to prepare 1:10 dilution. Subsequent dilutions were prepared 1:100 and 1:1000. For coliform counts 1 ml of each dilution was spread onto plates containing Eosin methylene blue agar (Merck ) with two replicates and incubated for 48 h at 37 o C, in addition, the maximum possibility number (MPN) of coliform was obtained by the 3 tubes in lactose broth media for 24 h at 37 o C and 1 ml of each tube, which was positive for gas production, was added to another tube containing brilliant green broth (Merck ). Statistical analysis The experiments were carried out in a fully randomized factorial experimental design with three replications. MINITAB statistical analysis software was used for analysis of variance, ANOVA and Duncan s multiple range tests was utilized to separate means at a 5% level of significance. RESULTS AND DISCUSSION The weight loss percentage is shown in Fig 1. The results indicated that the weight loss percentage increased with increasing TA and temperature. As can be seen from Fig 1, the weight loss percentage was recorded less than 40% when the flowers were kept at 0 C with 15 cm TA for 7 days, whereas after 21 days, most of the flowers were still wet and the weight loss percentage was about 80%. Similarly, Joyce and Shorter 15
3 J. Appl. Environ. Biol. Sci., 4(12S)14-19, 2015 (2000) have reported that by increasing storage duration and temperature the respiration rate of the flowers would increase which make the flowers wilt. Tables 1, 2 and 3 are showing the influence of thickness accumulation and storage days on bioactive compounds of dried stigmas at different temperatures. The major bioactive compounds in saffron are crocin (mono-glycosyl or di-glycosylpolyene esters), picrocrocin (monoterpene glycoside precursor of safranal and product of zeaxanthin degradation), and safranal, all contributing not only to the sensory profile of saffron (color, taste, and aroma respectively) but also to the health-promoting properties (Rios, et al., 1996). The post-harvest processing such as storage conditions and temperature determine stability, quality, and economical value of the final product. The mean comparisons of the qualitative attributes are decreased by increasing the temperature and TA of the saffron flowers during storage. As can be seen from tables 1, 2 and 3, increase in temperature and storage days were caused to decrease crocin, picrocrocin and safranal.the highest qualitative characteristics were belonging to 0 C which showed a significant difference with stored samples at 21 C. In addition, during 7 days of storage, the qualitative characteristics were decreased significantly (p<0.05). The effect of TA and temperature on crocin content was also significant (p<0.05). The flowers, which were stored at 0 o C and TA of 10 cm showed the highest crocin content. The same results were observed in case of picrocrocin. The crocin and picrocrocin content were and at 0 o C, respectively; however these values were not in the standard range at 8 and 21 o C, therefore these temperatures were not found suitable for flower storing. The effect of TA and storage duration on coliform enumeration of dried stigmas at different temperatures is shown in table 4. The amount of coliform at 0 o C and TA of 10 and 15 cm were and , respectively which reached to and , at 21 o C. After 4 days, the amount of coliform increased, however this change was not statistically significant (p<0.05). After 7 days, significant differences were found in coliform enumeration, but these values were in the standard range. The comparison between the thicknesses showed that the 10 cm TA and 0 o C storage temperature had the lowest coliform contamination. Conclusion Since saffron plays an important role in economic growth and social life in Iran, performing any research that improves the quantitative and qualitative characteristics of this crop could directly affect the improvement of the farmers situation. The present study showed that thickness accumulation, temperatures and storage duration have significant effect on weight loss and bioactive compounds of saffron flowers. Based on the present research, the most suitable conditions for storing saffron flowers is 10 cm thickness accumulation, 0 o C and 7 days storing period. Acknowledgment We thank Khorasan Razavi Agriculture and Natural Resource Research Center for valuable support of our research programs. Table 1. The effect of TA and storage duration on crocin (λ max = 440 nm) content in dried stigmas stored at different temperatures (dried stigmas). Thickness Storage 0 o C 4 o C 8 o C 21 o C accumulation days ±1.22a* ±1.25a ±0.34a 320.1±0.24a ±0.25ab ±0.86b ±0.69b ±1.53b ±0.05b ±0.56d ±0.57c ±0.52c ±.0.7c ±0.38e ±0.41d ±0.15c ±0.08d ±1.25e ±1.05e ±0.17c ±0.03e ± ±0.4g ±0.76d ±0.23a 320.1±0.76a ±0.92a ±0.04a ±0.56e ±1.45c 278.5±0.16c ±0.11b ±0.58f ±0.78e 265.3±0.16ef ±.0.27c ±0.28g ±1.04e 263.2±0.74f ±1.9d ±0.98h ±0.09f ±0.36g ±1.3d ±1.07I ±1.04g ±0.28h ±0.4e *In each column, mean that at least one letter in common are significantly different according to Duncan s test at 5% level. 16
4 Azarpaahooh and Sharayei, 2015 Table 2. The effect of TA and storage duration on safranal (λ max = 330 nm) content in dried stigmas stored at different temperatures. Thickness Storage 0 o C 4 o C 8 o C 21 o C accumulation days ±0.3a 48.58±0.05a 48.11±0.2a 48.48±0.48a ±0.35b 47.63±.0.01ab 45.73±0.47b 42.95±0.06b ±0.31b 43.3±0.35d 45.42±0.76b 43.87±0.12b ±0.46c 41.09±0.08e 44.47±1.3b 43.53±0.16b ±1.59c 41.16±0.2e 42.32±1.9c 39.17±0.2cd ±0.2c 43.06±0.38e 40.17±0.2cd 35.54±0.34f ±0.25a 48.96±0.34a 48.48±0.12a 48.97±0.17a ±0.06b 46.65±0.2b 44.73±1.11b 40.46±0.04c ±0.12c 45.13±0.15c 44.45±0.37b 38.08±0.12d ±0.96c 43.89±0.12d 41.3±1.38c 37.03±0.23e ±0.02c 42.38±0.18de 40.16±0.06cd 35.84±0.27f ±0.08c 40.07±0.22e 39.87±0.28d 31.38±1.3g *In each column, mean that at least one letter in common are significantly different according to Duncan s test at 5% level. Table 3. The effect of TA and storage duration on picrocrocin (λ max = 257 nm) content in dried stigmas stored at different temperatures. Thickness Storage 0 o C 4 o C 8 o C 21 o C accumulation days ±0.7a 107.7±0.07a ±0.56a ±0.31a ±0.18b ±0.04a ±0.77b ±0.69c ±0.10b ±0.04cd ±0.61b ±0.57b ±0.08de 99.36±0.92d ±0.08b ±0.41b ±0.21ef 98.96±0.07d 103.5±0.62c 94.31±1.05e ±0.56f ±1.59c c 80.35±0.40h a ±1.3a ±1.24a ±0.92a ±1.37b ±0.12a ±0.25b ±0.16c ±1.58b 106.4±0.51a ±0.08cd 97.64±0.58d ±0.14c ±0.83b ±0.22de 90.35±0.23f ±0.7cd ±1.27b 98.59±0.81ef 88.46±0.70g ±1.44ef ±0.59c 97.37±0.93f 79.31±0.16h *In each column, mean that at least one letter in common are significantly different according to Duncan s test at 5% level Weight loss (%) Day 0 oc 4 oc 8oC 21 oc Fig. 1. Weight loss of saffron flowers during storage at different temperatures 17
5 J. Appl. Environ. Biol. Sci., 4(12S)14-19, 2015 a 6 5 Coliform (10 3 ) oc 4 oc 8 oc 21 oc b Day Coliform (10 3 ) oc 4 oc 8oC 21 oc Day Fig. 2. Influence of TA (a: 10 cm TA, b: 15cm TA), storage duration and temperature on coliform enumeration (Up: 10 cm, Down: 15cm), REFERENCES Acar B, Sadikoglu H, Ozkaymak M Freeze drying of saffron (Crocus sativus L.). Drying Technology 29(14), /jfpp
6 Azarpaahooh and Sharayei, 2015 Ahmad S, Tahir I, Shahri W Effect of Different Storage Treatments on Physiology and Postharvest Performance in Cut Scapes of Three Iris Species. Journal of Agricultural Science and Technology 15(2), Basker D Saffron chemistry. Saffron: Crocus sativus L. Harwood Academic Publications, Amsterdam, The Netherlands Bolandi M, Shahidi F, Sedaghat N, Farhoush R, Mousavi-Nik H. (2008). Shelf-life determination of saffron stigma: Water activity and temperature studies. World Applied Sciences Journal 5(2), Cevallos JC. Reid MS Effect of dry and wet storage at different temperatures on the vase life of cut flowers. HortTechnology 11(2), Chalker Scott L Environmental significance of anthocyanins in plant stress responses. Photochemistry and photobiology 70(1), /j tb01944.x da Silva Vieira MR, de Medeiros DC, Costa PN, Santos CMG, de Alencar Paes R, De Sousa Fernandez L. M., De Oliveira, N. G., Allan A. Silva F Effect of refrigeration on post-harvest flowers. African Journal of Biotechnology 11(67), Gazor HR. Chaji H Equilibrium moisture content and heat of desorption of saffron. International journal of food science & technology 45(8), /j x Gresta F, Lombardo G, Siracusa L, Ruberto G Saffron, an alternative crop for sustainable agricultural systems. A review. Agronomy for sustainable development 28(1), /agro: Halevy AH. Mayak S Senescence and postharvest physiology of cut flowers. Part 2. Hort. Rev 3, ISO Saffron (Crocus sativusl.). The International Organisation for Standardisation (First Edition). Switzerland. ww.iso.ch/iso/en/. Joyce DC, Shorter AJ Long term, low temperature storage injures kangaroo paw cut flowers. Postharvest biology and technology 20(2), /S (00)00123-X Nehvi F,Wani S, Dar S, Makhdoomi M, Allie B, Mir Z New emerging trends on production technology of saffron. II International Symposium on Saffron Biology and Technology 739. Pellegrini MBQ, Bellé RA O que você precisa saber sobre póscolheita de flores. Revista Campos Negócios 69. Rios, JL, Recio, MC, Giner, RM, Manez S A update review of saffron and its active constituents. Phytotherapy Research 10, Saeidirad MH, Sharayei P. Zarifneshat S Effect of drying temperature, airflow rate and flower types on dried saffron flower quality. Agricultural Engineering International: CIGR Journal 16(4). Souret FF. Weathers PJ The growth of saffron (Crocus sativus L.) in aeroponics and hydroponics. Journal of herbs, spices and medicinal plants 7(3), /J044v07n03_04 Turhan H, Kahriman F, Egesel CO, Gul MK The effects of different growing media on flowering and corm formation of saffron (Crocus sativus L.). African Journal of Biotechnology 6(20). Van Doorn WG, Han SS Postharvest quality of cut lily flowers. Postharvest Biology and Technology 62(1), /j.postharvbio Winterhalter P. Straubinger M Saffron-renewed interest in an ancient spice. Food Reviews International 16(1), /FRI
Evaluation of Quality Characteristics and Microbial Contamination of Saffron Samples Dried by Microwave
Evaluation of Quality Characteristics and Microbial Contamination of Saffron Samples Dried by Microwave Marzieh Hosseini Nejad Department of Food Technology, Iranian Research Organization for Science and
More informationRegression Models for Saffron Yields in Iran
Regression Models for Saffron ields in Iran Sanaeinejad, S.H., Hosseini, S.N 1 Faculty of Agriculture, Ferdowsi University of Mashhad, Iran sanaei_h@yahoo.co.uk, nasir_nbm@yahoo.com, Abstract: Saffron
More informationEffect of Storage Period and Ga3 Soaking of Bulbs on Growth, Flowering and Flower Yield of Tuberose (Polianthes Tuberosa L.) Cv.
Vol.5 No. 1, 28-32 (2016) Received: Sept.2015; Accepted: Jan, 2016 Effect of Storage Period and Ga3 Soaking of Bulbs on Growth, Flowering and Flower Yield of Tuberose (Polianthes Tuberosa L.) Cv. Double
More informationLecture 4. Factors affecting ripening can be physiological, physical, or biotic. Fruit maturity. Temperature.
Lecture 4. Factors affecting ripening can be physiological, physical, or biotic. Physiological factors relate to fruit maturity or environmental factors, which affect the metabolism of fruit and banana.
More informationMaterials and Methods
Objective OREGON STATE UNIVERSITY SEED LABORATORY SUMMIT SEED COATINGS- Caldwell ID Final Report April 2010 Effect of various seed coating treatments on viability and vigor of two blends of Kentucky bluegrass
More informationVERMONT SAFFRON B.L. Parker - M. Skinner - A. Ghalehgolabbehbahani
VERMONT SAFFRON B.L. Parker - M. Skinner - A. Ghalehgolabbehbahani What is the origin of saffron idea? Saffron is the dry stigma of Crocus sativus L. flowers which is the most expensive spice in the world
More informationUsing Growing Degree Hours Accumulated Thirty Days after Bloom to Help Growers Predict Difficult Fruit Sizing Years
Using Growing Degree Hours Accumulated Thirty Days after Bloom to Help Growers Predict Difficult Fruit Sizing Years G. Lopez 1 and T. DeJong 2 1 Àrea de Tecnologia del Reg, IRTA, Lleida, Spain 2 Department
More informationEffect of Different Drying Methods on Saffron (Crocus Sativus L) Quality
Iran. J. Chem. Chem. Eng. Research Note Vol. 31, No. 2, 212 Effect of Different Drying Methods on Saffron (Crocus Sativus L) Quality Maghsoodi, Vida* + ; Kazemi, Akhtar, Akhondi, Ebrahim Chemical and Petroleum
More informationSAFFRON. It s beautiful, tasty and expensive
SAFFRON It s beautiful, tasty and expensive ROCO Saffron 4 Generations of Exporting Finest quality flower bulbs worldwide; Expertise on Saffron Bulbs (Crocus Sativus); Roco Saffron currently contracts
More informationTHE EFFECT OF DIFFERENT APPLICATIONS ON FRUIT YIELD CHARACTERISTICS OF STRAWBERRIES CULTIVATED UNDER VAN ECOLOGICAL CONDITION ABSTRACT
Gecer et al., The Journal of Animal & Plant Sciences, 23(5): 2013, Page: J. 1431-1435 Anim. Plant Sci. 23(5):2013 ISSN: 1018-7081 THE EFFECT OF DIFFERENT APPLICATIONS ON FRUIT YIELD CHARACTERISTICS OF
More informationEffect of Storage Time on Physiochemical and Microbial Properties of Saffron
J. Agric. Food. Tech., 2(4)61-68, 2012 2012, TextRoad Publication ISSN 2090 424X Journal of Agriculture and Food Technology www.textroad.com Effect of Storage on Physiochemical and Microbial Properties
More informationEffect of Phosphorus and Plant Density on Floral Yield and Corm Production of Crocus sativus
Effect of Phosphorus and Plant Density on Floral Yield and Corm Production of Crocus sativus Presented at National Workshop on Saffron, Nov 14-16, 16, 2006, Herat Masood Sayed,, Assistant Professor Faculty
More informationVibration Damage to Kiwifruits during Road Transportation
International Journal of Agriculture and Food Science Technology. ISSN 2249-3050, Volume 4, Number 5 (2013), pp. 467-474 Research India Publications http://www.ripublication.com/ ijafst.htm Vibration Damage
More informationINCREASING PICK TO PACK TIMES INCREASES RIPE ROTS IN 'HASS' AVOCADOS.
: 43-50 INCREASING PICK TO PACK TIMES INCREASES RIPE ROTS IN 'HASS' AVOCADOS. J. Dixon, T.A. Elmlsy, D.B. Smith and H.A. Pak Avocado Industry Council Ltd, P.O. Box 13267, Tauranga 3110 Corresponding author:
More informationWhat is Saffron? Saffron is the dry stigma of Crocus sativus L. flowers. Flowering: autumn. In cultivation for over 3,500 yr
What is Saffron? The most expensive spice in the world over $3,000-9,000/lb! Saffron is the dry stigma of Crocus sativus L. flowers. Flowering: autumn In cultivation for over 3,500 yr Origin: Probably
More informationDevelopment of Value Added Products From Home-Grown Lychee
Development of Value Added Products From Home-Grown Lychee S. Ahammed 1, M. M. H. Talukdar 1, M. S. Kamal 2 1 Department of Food Engineering and Technology Hajee Mohammad Danesh Science and Technology
More informationOregon Wine Advisory Board Research Progress Report
Grape Research Reports, 1996-97: Fermentation Processing Effects on Anthocyanin and... Page 1 of 10 Oregon Wine Advisory Board Research Progress Report 1996-1997 Fermentation Processing Effects on Anthocyanin
More informationUsing Natural Lipids to Accelerate Ripening and Uniform Color Development and Promote Shelf Life of Cranberries
Using Natural Lipids to Accelerate Ripening and Uniform Color Development and Promote Shelf Life of Cranberries 66 Mustafa Özgen and Jiwan P. Palta Department of Horticulture University of Wisconsin, Madison,
More informationNAME OF CONTRIBUTOR(S) AND THEIR AGENCY:
TITLE OF PROJECT: Evaluation of Topaz (propiconazole) for transplant size control and earlier maturity of processing tomato. NAME OF CONTRIBUTOR(S) AND THEIR AGENCY: J.W. Zandstra, Ridgetown College, University
More informationPERFORMANCE OF HYBRID AND SYNTHETIC VARIETIES OF SUNFLOWER GROWN UNDER DIFFERENT LEVELS OF INPUT
Suranaree J. Sci. Technol. Vol. 19 No. 2; April - June 2012 105 PERFORMANCE OF HYBRID AND SYNTHETIC VARIETIES OF SUNFLOWER GROWN UNDER DIFFERENT LEVELS OF INPUT Theerachai Chieochansilp 1*, Thitiporn Machikowa
More informationEFFECT OF CURING AND SEAL PACKAGING ON PEEL AND PULP WEIGHT LOSS PERCENTAGE OF SCUFFING DAMAGED AND UNDAMAGED CITRUS FRUIT.
200 EFFECT OF CURING AND SEAL PACKAGING ON PEEL AND PULP WEIGHT LOSS PERCENTAGE OF SCUFFING DAMAGED AND UNDAMAGED CITRUS FRUIT. Dr. M. Akram Tariq, 1 Ex Professor A. K. Thompson, 2 Ali Asghar Asi 3 and
More informationMorphological Characteristics of Greek Saffron Stigmas from Kozani Region
Morphological Characteristics of Greek Saffron Stigmas from Kozani Region Theodora Mitsopoulou and Maria Z. Tsimidou Aristotle University of Thessaloniki, School of Chemistry Laboratory of Food Science
More informationGROWTH RATES OF RIPE ROT FUNGI AT DIFFERENT TEMPERATURES
: 77-84 GROWTH RATES OF RIPE ROT FUNGI AT DIFFERENT TEMPERATURES T.A. Elmsly and J. Dixon Avocado Industry Council Ltd., P.O. Box 13267, Tauranga 3110 Corresponding author: tonielmsly@nzavaocado.co.nz
More informationUNIVERSITY OF CALIFORNIA AVOCADO CULTIVARS LAMB HASS AND GEM MATURITY AND FRUIT QUALITY RESULTS FROM NEW ZEALAND EVALUATION TRIALS
: 15-26 UNIVERSITY OF CALIFORNIA AVOCADO CULTIVARS LAMB HASS AND GEM MATURITY AND FRUIT QUALITY RESULTS FROM NEW ZEALAND EVALUATION TRIALS J. Dixon, C. Cotterell, B. Hofstee and T.A. Elmsly Avocado Industry
More informationBacterial Growth and Morphology found in Tea. Biology Department, PSU Kiersten Fullem Chongwen Shi Sebastian Cevallos
Bacterial Growth and Morphology found in Tea Biology Department, PSU Kiersten Fullem Chongwen Shi Sebastian Cevallos Why Study the Microbiology of Tea? 3 billion cups of tea are consumed daily all over
More informationAvocado sugars key to postharvest shelf life?
Proceedings VII World Avocado Congress 11 (Actas VII Congreso Mundial del Aguacate 11). Cairns, Australia. 5 9 September 11 Avocado sugars key to postharvest shelf life? I. Bertling and S. Z. Tesfay Horticultural
More informationEstimation of Energy Requirements for Air Drying of Fresh and Blanched Pumpkin, Yams, and Sweet Potato Slices.
Estimation of Energy Requirements for Air Drying of Fresh and Blanched Pumpkin, Yams, and Sweet Potato Slices. Kolawole O. Falade Ph D University of Ibadan. Nigeria Introduction Fresh foods contain high
More informationD Lemmer and FJ Kruger
D Lemmer and FJ Kruger Lowveld Postharvest Services, PO Box 4001, Nelspruit 1200, SOUTH AFRICA E-mail: fjkruger58@gmail.com ABSTRACT This project aims to develop suitable storage and ripening regimes for
More informationEffects of Leaf Removal and UV-B on Flavonoids, Amino Acids and Methoxypyrazines
Effects of Leaf Removal and UV-B on Flavonoids, Amino Acids and Methoxypyrazines Professor Brian Jordan Centre for Viticulture & Oenology, Lincoln University What are the major factors to be considered
More informationEffect of Sowing Time on Growth and Yield of Sweet Corn Cultivars
International Journal of Current Microbiology and Applied Sciences ISSN: 2319-7706 Volume 6 Number 4 (2017) pp. 777-782 Journal homepage: http://www.ijcmas.com Original Research Article https://doi.org/10.20546/ijcmas.2017.604.097
More informationLow Temperature Storage of Corms Extends the Flowering Season of Saffron (Crocus sativus L.)
Low Temperature Storage of Corms Extends the Flowering Season of Saffron (Crocus sativus L.) R. Amooaghaie Department Biology Shahrekord University Iran. Keywords: environmental factors, flower initiation
More informationNEW ZEALAND AVOCADO FRUIT QUALITY: THE IMPACT OF STORAGE TEMPERATURE AND MATURITY
Proceedings V World Avocado Congress (Actas V Congreso Mundial del Aguacate) 23. pp. 647-62. NEW ZEALAND AVOCADO FRUIT QUALITY: THE IMPACT OF STORAGE TEMPERATURE AND MATURITY J. Dixon 1, H.A. Pak, D.B.
More informationAN ENOLOGY EXTENSION SERVICE QUARTERLY PUBLICATION
The Effects of Pre-Fermentative Addition of Oenological Tannins on Wine Components and Sensorial Qualities of Red Wine FBZDF Wine. What Where Why How 2017 2. October, November, December What the authors
More informationRelationship between Mineral Nutrition and Postharvest Fruit Disorders of 'Fuerte' Avocados
Proc. of Second World Avocado Congress 1992 pp. 395-402 Relationship between Mineral Nutrition and Postharvest Fruit Disorders of 'Fuerte' Avocados S.F. du Plessis and T.J. Koen Citrus and Subtropical
More informationFruit Set, Growth and Development
Fruit Set, Growth and Development Fruit set happens after pollination and fertilization, otherwise the flower or the fruit will drop. The flowering and fruit set efficiency could be measured by certain
More informationJ. Environ. Sci. & Natural Resources, 9(1): , 2016 ISSN
Effects of Nitrogen Phosphorus Potassium and Sulphur on Growth Yield and Nutrient Content of Strawberry (Fragaria ananassa) C. A. Afroz 1*, M. A. H. Shimul 2, M. Ikrum 3, M. A. Siddiky 4 and M. A. Razzaque
More informationInvestigation of colour agent content of paprika powders with added oleoresin
Acta Univ. Sapientiae, Alimentaria, 8 (2015) 78 85 Investigation of colour agent content of paprika powders with added oleoresin L. Szabó e-mail: morzsi8321@gmail.com Zs. H. Horváth e-mail: horvatzs@mk.u-szeged.hu
More informationDevelopment and characterization of wheat breads with chestnut flour. Marta Gonzaga. Raquel Guiné Miguel Baptista Luísa Beirão-da-Costa Paula Correia
Development and characterization of wheat breads with chestnut flour Marta Gonzaga Raquel Guiné Miguel Baptista Luísa Beirão-da-Costa Paula Correia 1 Introduction Bread is one of the oldest functional
More informationWhat Went Wrong with Export Avocado Physiology during the 1996 Season?
South African Avocado Growers Association Yearbook 1997. 20:88-92 What Went Wrong with Export Avocado Physiology during the 1996 Season? F J Kruger V E Claassens Institute for Tropical and Subtropical
More informationPREPARATION OF SAPOTA CANDY
PREPARATION OF SAPOTA CANDY *Hiremath,J.B and Rokhade,A.K., Department of Post Harvest Technology, K.R.C.C.H.Arabhavi-591310 *Author for Correspondence ABSTRACT The investigation on processing of sapota
More informationbag handling Poor technology High Technology Bulk handling mechanized
Quality of Carioca bean seeds under different storage conditions V. Schoeninger 1, N. V. Prado 1, P. V. Pramiu 2, Silvia Renata Machado Coelho (presenting author) Students, Graduate Program in Agricultural
More informationPRESERVATION OF FRUITS AND VEGETABLES BY REDUCTION OF ETHYLENE GAS
PRESERVATION OF FRUITS AND VEGETABLES BY REDUCTION OF ETHYLENE GAS Presented By: David M. Webster CEO AgraCo Technologies International, LLC Source: Cornell University College of Agricultural and Life
More information21/06/2009. Metric Tons (000) '95 '96 '97 '98 '99 '00 '01 '02 '03 '
How Increasing Temperatures Have Reduced Yields and Quality of Californian i Tree Fruit in Warm Years Ted DeJong Department of Plant Sciences UC Davis While much of the climate change discussion is focused
More informationThe effect of the sheets containing Meta-B sodium sulfite on organoleptic characteristics in raisin type, Sahebi, and la l grapes in the refrigerator.
2015, TextRoad Publication ISSN: 2090-4274 Journal of Applied Environmental and Biological Sciences www.textroad.com The effect of the sheets containing Meta-B sodium sulfite on organoleptic characteristics
More informationRMUTP Research Journal Special Issue
Effect of Harvest Age on Skin Color Development and Total Lycopene in 5 Different Tomato Varieties parinyawadee Sritonthip [1] *, Pitak Puttawarachai 1 ; Napa Kunsupa 1 & Thira Khunarunprai 1 [1] Rajamangala
More informationForestry, Leduc, AB, T9E 7C5, Canada. Agriculture/Forestry Centre, Edmonton, AB T6G 2P5, Canada. *
Effect of High Pressure Processing on Quality, Sensory Acceptability and Microbial Stability of Marinated Beef Steaks and Pork Chops during Refrigerated Storage Haihong Wang 1 *, Jimmy Yao 1 Mindy Gerlat
More informationQuality of Canadian non-food grade soybeans 2014
ISSN 1705-9453 Quality of Canadian non-food grade soybeans 2014 Ann S. Puvirajah Chemist, Oilseed Services Contact: Ann S. Puvirajah Chemist, Oilseeds Services Tel: 204-983-3354 Email: ann.puvirajah@grainscanada.gc.ca
More information(36) PROHEXADIONE-CALCIUM AFFECTS SHOOT GROWTH AND YIELD OF LEMON, ORANGE AND AVOCADO DIFFERENTLY
(36) PROHEXADIONE-CALCIUM AFFECTS SHOOT GROWTH AND YIELD OF LEMON, ORANGE AND AVOCADO DIFFERENTLY Lauren C. Garner, Yusheng Zheng, Toan Khuong and Carol J. Lovatt 1 ABSTRACT Lemon (Citrus limon L.) and
More informationTHE CONSISTOGRAPHIC DETERMINATION OF ENZYME ACTIVITY OF PROTEASE ON THE WAFFLE
Annals of West University of Timişoara, ser. Biology, 2014, vol XVII (2), pp.123-128 THE CONSISTOGRAPHIC DETERMINATION OF ENZYME ACTIVITY OF PROTEASE ON THE WAFFLE Ioan DAVID*, Corina MISCĂ, Alexandru
More informationTo study the effect of microbial products on yield and quality of tea and soil properties
Journal of Agricultural Technology 2015 Vol. 11(8): 2205-2210 Available online http://www.ijat-aatsea.com ISSN 1686-9141 To study the effect of microbial products on yield and quality of tea and soil properties
More informationInfluence of Cultivar and Planting Date on Strawberry Growth and Development in the Low Desert
Influence of Cultivar and Planting Date on Strawberry Growth and Development in the Low Desert Michael A. Maurer and Kai Umeda Abstract A field study was designed to determine the effects of cultivar and
More informationTHE INFLUENCE OF MODIFIED ATMOSPHERE STORAGE ON THE QUALITY OF FUERTE AVOCADO FRUIT
South African Avocado Growers Association Yearbook 1984. 7:38-40 THE INFLUENCE OF MODIFIED ATMOSPHERE STORAGE ON THE QUALITY OF FUERTE AVOCADO FRUIT M J SLABBERT AND G J VELDMAN WESTFALIA ESTATES, DUIWELSKLOOF
More informationInvestigation of Physicochemical Properties and Microbial Contamination of Saffron Style
Journal of Pharmaceutical and Health Sciences 26;4(), 2333. Original Article Investigation of Physicochemical Properties and Microbial Contamination of Saffron Style Open Access Romina Ahmadian *, Fakhry
More informationWINE GRAPE TRIAL REPORT
WINE GRAPE TRIAL REPORT Stellenbosch, Western Cape Louisvale 2008/09 season Introduction A trial was conducted in the Stellenbosch area on an older wine grape vineyard to determine whether AnnGro alone,
More informationTemperature Regimes for Avocados Grown In Kwazulu-Natal
South African Avocado Growers Association Yearbook 1996. 19:113-115 Temperature Regimes for Avocados Grown In Kwazulu-Natal C.C. Mans Haffenden Groves, Private Bag X11154, Schagen 1207 ABSTRACT This was
More informationEffect of packing type and storage time on tea (Camellia sinensis L.) seed germination
International Research Journal of pplied and asic Sciences 213 vailable online at www.irjabs.com ISSN 2251-838X / Vol, 4 (5): 1323-1327 Science Explorer Publications Effect of packing type and storage
More informationThe Post-harvest Management of Apples, from Hot Water Treatment to Decision Support System.
The Post-harvest Management of Apples, from Hot Water Treatment to Decision Support System. Alex van Schaik Coordinator Paolo Bertolini WP1 Ria Derkx WP2 Outline Non-destructive measurement of quality
More informationGenotype influence on sensory quality of roast sweet pepper (Capsicum annuum L.)
ORIGINAL SCIENTIFIC PAPER Genotype influence on sensory quality of roast sweet pepper (Capsicum annuum L.) Galina Pevicharova, Velichka Todorova Maritsa Vegetable Crops Research institute, Brezovsko shosse
More informationAexperiencing rapid changes. Due to globalization and
Asian J. of Bio Sci. (April, 2008) Vol. 3 No. 1 : (163-167) Value addition of candytuft (Iberis umbellata L.) cut flowers coloured with edible dyes SUDHA D. PATIL* AND HARSHAL E. PATIL ASPEE College of
More informationFactors Affecting Sweet Cherry Fruit Pitting Resistance/Susceptibility. Yan Wang Postharvest Physiologist MCAREC, OSU
Factors Affecting Sweet Cherry Fruit Pitting Resistance/Susceptibility Yan Wang Postharvest Physiologist MCAREC, OSU Sweet cherry pitting #1 postharvest disorder Pitting not only detract from the appearance
More informationRelationship between Fruit Color (ripening) and Shelf Life of Cranberries: Physiological and Anatomical Explanation
Relationship between Fruit Color (ripening) and Shelf Life of Cranberries: Physiological and Anatomical Explanation 73 Mustafa Özgen, Beth Ann A. Workmaster and Jiwan P. Palta Department of Horticulture
More informationRipening, Respiration, and Ethylene Production of 'Hass' Avocado Fruits at 20 to 40 C 1
J. Amer. Soc. Hort. Sci. 103(5):576-578. 1978 Ripening, Respiration, and Ethylene Production of 'Hass' Avocado Fruits at 20 to 40 C 1 Irving L. Eaks Department of Biochemistry, University of California,
More informationANALYSIS OF CLIMATIC FACTORS IN CONNECTION WITH STRAWBERRY GENERATIVE BUD DEVELOPMENT
AGRICULTURAL SCIENCES (CROP SCIENCES, ANIMAL SCIENCES) ANALYSIS OF CLIMATIC FACTORS IN CONNECTION WITH STRAWBERRY GENERATIVE BUD DEVELOPMENT Ieva Kalniņa 1,, Sarmīte Strautiņa 1 Latvia University of Agriculture
More informationQuality of western Canadian flaxseed 2012
ISSN 1700-2087 Quality of western Canadian flaxseed 2012 Ann S. Puvirajah Oilseeds Contact: Ann S. Puvirajah Oilseeds Tel : 204 983-3354 Email: ann.puvirajah@grainscanada.gc.ca Fax : 204-983-0724 Grain
More informationTEMPERATURE CONDITIONS AND TOLERANCE OF AVOCADO FRUIT TISSUE
California Avocado Society 1961 Yearbook 45: 87-92 TEMPERATURE CONDITIONS AND TOLERANCE OF AVOCADO FRUIT TISSUE C. A. Schroeder and Ernest Kay Professor of Botany. University of California, Los Angeles;
More informationSteve Sargent Extension postharvest horticulturist Horticultural Sciences Department University of Florida-IFAS.
Southeast Regional Fruit & Vegetable Conference January 9, 2015 Steve Sargent Extension postharvest horticulturist Horticultural Sciences Department University of Florida-IFAS sasa@ufl.edu DEALING WITH
More informationStudies on Sensory Evaluation of Jamun Juice Based Paneer Whey Beverage
Bulletin of Environment, Pharmacology and Life Sciences Bull. Env. Pharmacol. Life Sci., Vol 8 [2] January 2019 : 70-74 2019 Academy for Environment and Life Sciences, India Online ISSN 2277-1808 Journal
More informationEffect of irrigation water salinity, manure application and planting method on qualitative compounds of saffron (Crocus sativus L.
International Journal of Plant Production 10 (2), April 2016 ISSN: 1735-6814 (Print), 1735-8043 (Online) www.ijpp.info GUASNR Effect of irrigation water salinity, manure application and planting method
More informationInterpretation Guide. Yeast and Mold Count Plate
Interpretation Guide The 3M Petrifilm Yeast and Mold Count Plate is a sample-ready culture medium system which contains nutrients supplemented with antibiotics, a cold-water-soluble gelling agent, and
More informationBEEF Effect of processing conditions on nutrient disappearance of cold-pressed and hexane-extracted camelina and carinata meals in vitro 1
BEEF 2015-05 Effect of processing conditions on nutrient disappearance of cold-pressed and hexane-extracted camelina and carinata meals in vitro 1 A. Sackey 2, E. E. Grings 2, D. W. Brake 2 and K. Muthukumarappan
More informationFlowering and Fruiting Morphology of Hardy Kiwifruit, Actinidia arguta
Flowering and Fruiting Morphology of Hardy Kiwifruit, Actinidia arguta Chantalak Tiyayon and Bernadine Strik Department of Horticulture, Oregon State University 4017 ALS, Corvallis, OR 97331, USA Email:
More informationTHE GROWTH OF THE CHERRY OF ROBUSTA COFFEE
THE GROWTH OF THE CHERRY OF ROBUSTA COFFEE L WEIGHT CHANGES CORRELATED WITH WATER AVAILABILITY DURING DEVELOPMENT BY J. DANCER Department of Agriculture, Kawanda Research Station, Kampala, Uganda {Received
More informationEffect of Different Levels of Grape Pomace on Performance Broiler Chicks
Effect of Different Levels of Grape Pomace on Performance Broiler Chicks Safdar Dorri * (1), Sayed Ali Tabeidian (2), majid Toghyani (2), Rahman Jahanian (3), Fatemeh Behnamnejad (1) (1) M.Sc Student,
More informationPLANTING WHEAT SEED DAMAGED BY FROST BEFORE HARVEST
PLANTING WHEAT SEED DAMAGED BY FROST BEFORE HARVEST Neal R. Foster, Lowell A. Burchett, and Gary M. Paulsen* Frosts associated with cold fronts during late spring damage winter wheat in Kansas in many
More information(A report prepared for Milk SA)
South African Milk Processors Organisation The voluntary organisation of milk processors for the promotion of the development of the secondary dairy industry to the benefit of the dairy industry, the consumer
More informationActa Chimica and Pharmaceutica Indica
Acta Chimica and Pharmaceutica Indica Research Vol 7 Issue 2 Oxygen Removal from the White Wine in Winery VladimirBales *, DominikFurman, Pavel Timar and Milos Sevcik 2 Faculty of Chemical and Food Technology,
More informationStructural optimal design of grape rain shed
Available online at www.sciencedirect.com Procedia Engineering 31 (2012) 751 755 International Conference on Advances in Computational Modeling and Simulation Structural optimal design of grape rain shed
More information2. Materials and methods. 1. Introduction. Abstract
Standardizing Peanut Roasting Process Of Peanut Butter Production N. K. Dhamsaniya and N. C. Patel Junagadh Agricultural University, Junagadh, Gujarat, India Abstract The current practice of roasting peanut
More informationPomegranate (Punica granatum L.) a small fruit tree
The Asian Journal of Horticulture, Vol. 3 No. 2 : 395399 (June2008) Standardization of preservation method and their combination for safe storage of pomegranate juice at room temperature Accepted : October,
More informationStudies on the performance of different genotypes of cauliflower grown in plains and higher altitude of Kerala
Available online at www.ilns.pl International Letters of Natural Sciences 1 (214) 25-32 ISSN 23-9675 Studies on the performance of different genotypes of cauliflower grown in plains and higher altitude
More informationPlant Population Effects on the Performance of Natto Soybean Varieties 2008 Hans Kandel, Greg Endres, Blaine Schatz, Burton Johnson, and DK Lee
Plant Population Effects on the Performance of Natto Soybean Varieties 2008 Hans Kandel, Greg Endres, Blaine Schatz, Burton Johnson, and DK Lee Natto Natto soybeans are small (maximum of 5.5 mm diameter),
More informationQuality of western Canadian flaxseed 2013
ISSN 1700-2087 Quality of western Canadian flaxseed 2013 Ann S. Puvirajah Oilseeds Contact: Ann S. Puvirajah Oilseeds Tel : 204 983-3354 Email: mailto:ann.puvirajah@grainscanada.gc.ca Fax : 204-983-0724
More informationOregon Wine Advisory Board Research Progress Report
Page 1 of 7 Oregon Wine Advisory Board Research Progress Report 1997-1998 Fermentation Processing Effects on Anthocyanins and Phenolic Composition of Oregon Pinot noir Wines Barney Watson, Naomi Goldberg,
More informationQuality of western Canadian flaxseed 2014
ISSN 1700-2087 Quality of western Canadian flaxseed 2014 Ann S. Puvirajah Oilseeds Contact: Ann S. Puvirajah Oilseeds Tel : 204 983-3354 Email: ann.puvirajah@grainscanada.gc.ca Fax : 204-983-0724 Grain
More informationTomato Quality Attributes
León, Mexico - Sept Impact of Ripening & Storage Conditions on Ripe Tomato Quality Marita Cantwell Dept. Plant Sciences Univ. California, Davis, CA micantwell@ucdavis.edu; http://postharvest.ucdavis.edu
More informationAssessment of Microbial Contaminations indried Tea And Tea Brew.
International Journal of Pharmaceutical Science Invention ISSN (Online): 2319 6718, ISSN (Print): 2319 67X Volume 6 Issue 1 December 217 PP. 6-13 Assessment of Microbial Contaminations indried Tea And
More informationProduction, Optimization and Characterization of Wine from Pineapple (Ananas comosus Linn.)
Production, Optimization and Characterization of Wine from Pineapple (Ananas comosus Linn.) S.RAJKUMAR IMMANUEL ASSOCIATE PROFESSOR DEPARTMENT OF BOTANY THE AMERICAN COLLEGE MADURAI 625002(TN) INDIA WINE
More informationCanola and Frost What happens to the seed?
Canola and Frost What happens to the seed? Robert Park Oilseed Specialist MAFRI Growing Degree Days 2004 Examples of low temperature impact on Growing Degree Day accumulation 1 : Location Edmonton Saskatoon
More informationPreparation of a malt beverage from different rice varieties
226 KHON KAEN AGR. J. 42 SUPPL. 4 : (2014). Preparation of a malt beverage from different rice varieties Saranya Workhwa 1* ABSTRACT: This research is an investigation of a malting rice beverage process
More informationNon-Structural Carbohydrates in Forage Cultivars Troy Downing Oregon State University
Non-Structural Carbohydrates in Forage Cultivars Troy Downing Oregon State University Contact at: OSU Extension Service, Tillamook County, 2204 4 th St., Tillamook, OR 97141, 503-842-3433, Email, troy.downing@oregonstate.edu
More informationAnaerobic Cell Respiration by Yeast
25 Marks (I) Anaerobic Cell Respiration by Yeast BACKGROUND: Yeast are tiny single-celled (unicellular) fungi. The organisms in the Kingdom Fungi are not capable of making their own food. Fungi, like any
More information1-Methyl cyclopropene (1-MCP): An alternative for controlled atmosphere storage of South African export avocados
South African Avocado Growers' Association Yearbook. 2002. 25:25-34 25 1-Methyl cyclopropene (1-MCP): An alternative for controlled atmosphere storage of South African export avocados D Lemmer, F J Kruger,
More informationBiological Activity of metabolites from Lepiota procera against plant pathogen (Colletotrichum capsici)
Available online http://www.ijat-aatsea.com ISSN 1686-9141 Biological Activity of metabolites from Lepiota procera against plant pathogen (Colletotrichum capsici) Phadungpran, Phaophilat * ; Pongnak, Wattanachai
More informationFruit Ripening & Retail Handling Workshop. Why use cold storage? Ripe Strawberries After 7 days. Respiration and Temperature.
Fruit Ripening & Retail Handling Workshop Cold Storage Disorders of Fruits and Vegetables Mikal E. Saltveit Mann Laboratory, Department of Plant Sciences University of California, Davis Why use cold storage?
More informationThe Change of Sugars and Non Enzymatic Browning in Grape Pomace Powder during Storage after Drying and Packing
Available online at www.ijpab.com DOI: http://dx.doi.org/10.18782/2320-7051.5727 ISSN: 2320 7051 Int. J. Pure App. Biosci. 5 (4): 1617-1621 (2017) Research Article The Change of Sugars and Non Enzymatic
More informationQUALITY, PRICING AND THE PERFORMANCE OF THE WHEAT INDUSTRY IN SOUTH AFRICA
QUALITY, PRICING AND THE PERFORMANCE OF THE WHEAT INDUSTRY IN SOUTH AFRICA 21 September 2015 Dr Johnny van der Merwe Lecturer / Agricultural economics (Prof HD van Schalkwyk and Dr PC Cloete) So what motivated
More informationThe Excellence. of Red Gold. Royal Saffron
The Excellence of Red Gold HINO Royal Saffron Simorgh s.n.c is a company who import high quality saffron directly from Iran. With an exclusive agreement with Torbat Heydereh Khorassan s Farm, we are offering
More informationProcess standardization of low-calories and low-sugar kalam
2018; 7(3): 142-147 ISSN (E): 2277-7695 ISSN (P): 2349-8242 NAAS Rating: 5.03 TPI 2018; 7(3): 142-147 2018 TPI www.thepharmajournal.com Received: 22-01-2018 Accepted: 23-02-2018 Santosh P Shinde Latur,
More informationGENOTYPIC AND ENVIRONMENTAL EFFECTS ON BREAD-MAKING QUALITY OF WINTER WHEAT IN ROMANIA
GENOTYPIC AND ENVIRONMENTAL EFFECTS ON BREAD-MAKING QUALITY OF WINTER WHEAT IN ROMANIA Mihaela Tianu, Nicolae N. Sãulescu and Gheorghe Ittu ABSTRACT Bread-making quality was analysed in two sets of wheat
More informationEffects of Different Transportation Methods on Quality of Sweet Cherry After Forced-air Cooling
5:2 (2016) Journal of Food Engineering and Technology Effects of Different Transportation Methods on Quality of Sweet Cherry After Forced-air Cooling Xiaofang Zhang 1, 2, Sheng Liu 1 *, Li-e Jia 1, Lijun
More information