Search results for: Seyedeh-Hoda Yoosefian

Authors: M. Ghasemi-Varnamkhasti, S. H. Yoosefian. A. Mohammad- Razdari

Abstract:

The effect of 1.0 kJ/m² Ultraviolet-C (UV-C) light on pH, weight loss, color, and firmness of button mushroom (Agaricus bisporus) tissues during 21-days storage at 4 ºC was studied. UV-C irradiation enhanced pH, weight, color parameters, and firmness of mushroom during storage compared to control treatment. However, application of 1.0 kJ/m² UV-C treatment could effectively induce the increase of weight loss, firmness, and pH to 14.53%, 49.82%, and 10.39%, respectively. These results suggest that the application of UV-C irradiation could be an effective method to maintain the postharvest quality of mushrooms.

Keywords: mushroom, polyethylene film, quality, UV-c irradiation

Procedia PDF Downloads 262

Authors: Mahdi Ghasemi-Varnamkhasti, Ayat Mohammad-Razdari, Seyedeh-Hoda Yoosefian

Abstract:

Taste is an important sensory property governing acceptance of products for administration through mouth. The advent of artificial sensorial systems as non-destructive tools able to mimic chemical senses such as those known as electronic tongue (ET) has open a variety of practical applications and new possibilities in many fields where the presence of taste is the phenomenon under control. In recent years, electronic tongue technology opened the possibility to exploit information on taste attributes of fruits providing real time information about quality and ripeness. Electronic tongue systems have received considerable attention in the field of sensor technology during the last two decade because of numerous applications in diverse fields of applied sciences. This paper deals with some facets of this technology in the quality monitoring of fruits along with more recent its applications.

Keywords: fruit, electronic tongue, non-destructive, taste machine, horticultural

Procedia PDF Downloads 227

Authors: M. Ghasemi-Varnamkhasti, S. H. Yoosefian, A. Mohammad-Razdari

Abstract:

This study investigated the effects of Ag nanoparticle polyethylene film and active modified atmosphere on the postharvest quality of tomatoes stored at 6 ºC. The atmosphere composition used in the packaging was 7% O₂ + 7% CO₂ + 86% N₂, and synthetic air (control). The variables measured were weight loss, firmness, color and respiration rate over 21 days. The results showed that the combination of Ag nanoparticle polyethylene film and modified atmosphere could extend the shelf life of tomatoes to 21 days and could influence the postharvest quality of tomatoes. Also, existence of Ag nanoparticles caused preventing from increasing weight loss, a*, b*, Chroma, Hue angle and reducing firmness and L*. As well as, tomatoes at Ag nanoparticle polyethylene films had lower respiration rate than Polyethylene and paper bags to 13.27% and 23.50%, respectively. The combination of Ag nanoparticle polyethylene film and active modified atmosphere was effective with regard to delaying maturity during the storage period, and preserving the quality of tomatoes.

Keywords: ag nanoparticles, modified atmosphere, polyethylene film, tomato

Procedia PDF Downloads 241