Comparison of the growth, fruit quality and physiological characteristics of cucumber fertigated by three different nutrient solutions in soil culture and soilless culture systems.

Global warming and declining rainfall in recent years have led to increased water and soil salinity in Iran agricultural lands. To address these challenges, greenhouse cultivation, particularly soilless culture, emerges as a critical solution for mitigating the effect of soil salinity and water scarcity on vegetable plant production in Iran. The aim of this experiment was to compare the growth and physiological responses of cucumber plants cultivated in both soil and soilless systems, using three distinct nutrient solutions.

Alleviating Chilling Injury in Stored Pomegranate Using a Single Intermittent Warming Cycle: Fatty Acid and Polyamine Modifications.

Pomegranate is a perishable superfruit with important human health-promoting phytochemicals. The use of cold storage is inevitable for its long-term preservation. As pomegranate is sensitive to temperatures below 5°C, it is therefore necessary and worthwhile to introduce a postharvest technique that is safe, applicable, and commercially acceptable to maintain the fruit quality under a cold storage condition.

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.

Effects of Passive- and Active-Modified Atmosphere Packaging on Physio-Chemical and Quality Attributes of Fresh In-Hull Pistachios ( L. cv. Badami).

The effects of passive- and active-modified atmosphere packaging (passive- and active-MAP) were investigated on the physio-chemical and quality attributes of fresh in-hull pistachios stored at 4 ± 1 °C and 90 ± 5% R.H. Fresh pistachios were packaged under each of the following gas combinations: active-MAP1 (AMA1) (5% O + 5% CO), AMA2 (5% O + 25% CO), AMA3 (5% O + 45% CO), AMA4 (2.

The application of polyamines by pressure or immersion as a tool to maintain functional properties in stored pomegranate arils.

Pomegranate fruits were treated with putrescine (Put) or spermidine (Spd) at 1 mM either by pressure infiltration or by immersion and then were stored at 2 degrees C for 60 days. Samples were taken biweekly and were further stored 3 days at 20 degrees C for shelf life study. The treatments were effective on maintaining the concentration of ascorbic acid, total phenolic compounds, and total anthocyanins in arils at higher levels than in control samples.

Prestorage heat treatment to maintain nutritive and functional properties during postharvest cold storage of pomegranate.

Heat treatments have been used to extend storability of several fruits, although no information is available about their effects on nutritive and functional properties in pomegranates, which was the objective of this research. Thus, pomegranate fruits were heat treated (dips at 45 degrees C for 4 min) and stored at 2 degrees C for 90 days. Every 15 days, samples were taken and further stored 2 days at 20 degrees C for shelf life study.