Optimizing Cucumis sativus seedling vigor: the role of pistachio wood vinegar and date palm compost in nutrient mobilization.

Background: The goal of this research is to enhance the quality of cucumber seedlings grown in greenhouses by experimenting with various soilless culture mediums (CMs) and the application of pistachio wood vinegar (WV). The experimental setup was designed as a factorial experiment within a randomized complete block design (RCBD), in greenhouse conditions featuring three replications to assess the effects of different culture media (CMs) and concentrations of pistachio wood vinegar (WV) on cucumber seedling growth. Cucumber seeds were planted in three CMs: coco peat-peat moss, coco peat-vermicompost, and date palm compost-vermicompost mixed in a 75:25 volume-to-volume ratio.

Effect of alginate coating enriched with Shirazi thyme essential oil on quality of the fresh pistachio ( L.).

In this study, different concentrations of alginate (0%, 1% and 1.5% w/v) enriched with various concentrations of Shirazi thyme ( Boiss) essential oil (0%, 0.3% and 0.

Maintenance of quality and bioactive compounds in pomegranate fruit (Punica granatum L.) by combined application of organic acids and chitosan edible coating.

Pomegranate is a subtropical fruit that affects its cold storage. To ameliorate chilling injury, fruits were treated with malic acid (50 and 100 mM MA) and oxalic acid (5 and 10 mM OA), and then, coated with 2% chitosan (CH) and stored at low temperature (2°C) for 4 months. Treatments significantly delayed the development of browning signs and reduced malondialdehyde and hydrogen peroxide of arils as compared to control.

Maintenance of quality and bioactive compounds of cold stored pomegranate ( L.) fruit by organic acids treatment.

Pomegranate is a subtropical and chilling sensitive fruit. In this study, the effects of malic acid (50 and 100 mM) and oxalic acid (5 and 10 mM) on quality properties of pomegranate during cold storage (2 ℃) were investigated. The lowest weight loss was observed in fruit treated with 50 mM malic acid.