Mesbah Babalar; Javad Hashemi; Yunes Mostufi
Abstract
Sulforaphane is a strong anticarsenogen compound which is produced in broccoli. It seems salt stress improves sulforaphane production via systemic acquired resistance. To obtain suitable salt concentration and for having more content of sulforaphane with controlling germination percentage, NaCl in 5 ...
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Sulforaphane is a strong anticarsenogen compound which is produced in broccoli. It seems salt stress improves sulforaphane production via systemic acquired resistance. To obtain suitable salt concentration and for having more content of sulforaphane with controlling germination percentage, NaCl in 5 levels 0, 50, 100, 150, 200 mM (0, 4.53, 9.125, 13.68, 18.25 dS/m ) and salicylic acid in 3 levels (0,100, 200 µM) were examined. A logistic regression model was used to assess the effects of treatments on the maximum cumulative germination percentages, rate of increase, and germination lag times. Sulphoraphan and vitamin C were determind by HPLC method. Combination between salicylic acid and chloride sodium improved sulforaphane concentration. The 100 µM salicylic acid with 100 mM chloride sodium was the best treatment as the highest concentration of sulforaphane and vitamin C with perfect growth factors achieved in the treatment.
Masud Zadehbagheri; Yunos Mostofi; Mostafa Mostafavi
Abstract
Abstract
Cyanide is a colorless, harmful, and dangerous substance with a smell similar to bitter almond. Cyanide forms a stable compound with iron and magnesium and interferes with cell activity by interfering with respiration, carbon stabilization and nitrate revival. In order to evaluate cyanide ...
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Abstract
Cyanide is a colorless, harmful, and dangerous substance with a smell similar to bitter almond. Cyanide forms a stable compound with iron and magnesium and interferes with cell activity by interfering with respiration, carbon stabilization and nitrate revival. In order to evaluate cyanide metabolism in Fuji and Abassi Mashhad apples, a factorial experiment was conducted as split plot based on a complete randomized block design in 4 replications. The fruits were randomly divided into four separate parts and were stored at four different temperatures (-2, 0, 2, and 4C) in a normal cold storage (under refrigerator conditions), with a relative humidity of 85%±2 for a period of four months. The cyanide accumulation amount and Beta-CAS enzyme activity analysis were evaluated after removal of the samples from the storage for a period of thirteen days. Beta-CAS enzyme activity was assessed using colorimetric method based on the production of H2S. The result showed that the highest cyanide accumulation was at -2C and the lowest was at 4C in both cultivars. It seems that higher temperatures were more effective in the decomposition and metabolization of cyanide. Beta-CAS enzyme activity in Abassi Mashhad cultivar was more than fuji cultivar and different storage temperatures, had different effects on the enzyme's activity. Activity of the enzyme increased daily up to 12 days but decreased on day 13.
Keywords: Apple, Beta-CAS enzyme, Cyanide, Ethylene, Temperature
Azizeh Mosayyebzadeh; Yunos Mostofi; Mohammad Javan Nikkhah; Zahra Emam Jome
Abstract
Abstract
The present research was conducted to evaluate the biochemical changes trends of Shahroodi table grapes tissues in a factorial experiment on the basis of completely randomized design with three replications under modified atmosphere packaging compared to the controls. Three gas combinations ...
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Abstract
The present research was conducted to evaluate the biochemical changes trends of Shahroodi table grapes tissues in a factorial experiment on the basis of completely randomized design with three replications under modified atmosphere packaging compared to the controls. Three gas combinations including 10%CO2+5%O2 (GC2), 10%CO2+15%O2 (GC3) and 10%CO2+60%O2 (GC4) using two types of polymeric films (polypropylene and polyethylene) were used to store grapes at 1 oC and 80-90% RH. The content of reducing sugars, total titratable acidity (TTA) and pH of fruit juice were measured every 15 days following the placing of fruits for 24 hrs at room temperatures. The results of 45 days storage showed that along with decreased reducing sugars content the infection incidence has been increased. On the other hand a sharp increase in reducing sugars content was observed after infection incidence. Our results showed that the early increase of reducing sugars content in the fruits of GC4 occurred along with less infection. In addition, it was observed that the decrease of TTA and increase of pH showed slower trends in these samples.
Key words: Reducing sugars, Gray mould, Shahroodi Table Grapes, Modified atmosphere packaging
