Kimia Eyalati; Elham Danaee
Volume 4, Issue 3 , September 2021, , Pages 7-12
Abstract
To investigate the effect of ascorbic acid and chitosanon the postharvest life of button mushroom (Agaricus bisporus), an experiment was conducted based on a completely randomized design with three replications. The treatments were grouped in ascorbic acid (0, 1.5, and 3 mM) and chitosan ...
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To investigate the effect of ascorbic acid and chitosanon the postharvest life of button mushroom (Agaricus bisporus), an experiment was conducted based on a completely randomized design with three replications. The treatments were grouped in ascorbic acid (0, 1.5, and 3 mM) and chitosan (0, 0.25, and 0.5%) levels and their interaction. At the end of the experiment, the nutritional value including Vitamin C, total soluble solids, total acidity, Phenol and antioxidant activity in button mushroom were recorded. The results stated that the maximum levels of all traits were obtained in response to use ‘1.5 mM ascorbic acid + 0.5% chitosan. The minimum percentage of weight loss was observed at 3 mM ascorbic acid + 0.25% chitosan at 12th days and maximum value belongs to control treatment. Delaying of senescence and increasing of the nutritional value of button mushrooms in response to the association of these materials with molecules and prevention of their breakdown. The highest shelf life equivalent to 14.6 days was in 5‘1.5 mM ascorbic acid + 0.25% chitosan’ treatment that caused an increase of 8 days in comparison with control. It can be said that the application of treatments in the post-harvest stage has more influence on the nutritional value and durability of button mushroom.
Mehran Jandaghi; Mohammad Reza Hasandokht; Vahid Abdossi; Pezhman Moradi
Volume 3, Issue 3 , September 2020, , Pages 8-12
Abstract
Currently in order to develop healthy foods, the usage of organic fertilizers has received more consideration as a suitable suggestion for the application of chemical fertilizers. Cucumbers, a fruit in the Cucurbitaceae family, have many uses for salad as a food. This research was carried out to figure ...
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Currently in order to develop healthy foods, the usage of organic fertilizers has received more consideration as a suitable suggestion for the application of chemical fertilizers. Cucumbers, a fruit in the Cucurbitaceae family, have many uses for salad as a food. This research was carried out to figure out the impact of chicken manure tea and vermicompost on some nutritional traits in cucumber fruit (Cucumis sativus cv. Extreme), in a greenhouse in Iran's Tehran province. The study was factorial in a randomized completely block design with four replications. Treatments were control (without any fertilizer), control with chemical fertilizer (20-20-20), vermicompost in two levels (20 and 30 %), and chicken manure tea (1/4, 1/8, and 1/12). At the end of the grown season, fruits were harvested. Some nutrients traits were measured. Results showed that increasing the amount of chicken manure tea (up to 1/8 v/v) significantly increased trace elements (Nitrogen, Phosphorous, Potassium, Calcium, Magnesium, Copper, Iron, Zinc, Manganese) of cucumber. By enhancement in the content of chicken manure tea (1/4 v/v), all traits showed the same result as treatment with chemical fertilizer. So, manure fertilizer can be used for the improvement of nutritional value in cucumber cultivation to produce healthy foods.
Sara Motamedi; Forogh Mortazaeinejad; Vahid Abdossi; Davood Naderi
Volume 3, Issue 2 , June 2020, , Pages 1-8
Abstract
To investigate the effect of polyamines and some organic acids’ application on postharvest life of button mushroom (Agaricus bisporus), an experiment was conducted in 2016. The treatments included putrescine (1, 2, and 3 mM), spermine and spermidine (0.75, 1, and 1.5 mM), ascorbic acid (10, 20, ...
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To investigate the effect of polyamines and some organic acids’ application on postharvest life of button mushroom (Agaricus bisporus), an experiment was conducted in 2016. The treatments included putrescine (1, 2, and 3 mM), spermine and spermidine (0.75, 1, and 1.5 mM), ascorbic acid (10, 20, and 30 mM), citric acid (2, 3, and 4 mM), cinnamic acid (50, 100, and 150 mM) and the control. Treatments were used in two stages, before and after harvest, in two separate experiments based on a completely randomized design with three replications. At the end of the experiment, the nutritional value including, K, Ca, Fe, Vitamin C, TSS, and Protein in button mushroom were measured. The results indicated that in post-harvest stages, the maximum level of protein and Vitamin C were obtained in response to use of spermidine 1.5 mM. The maximum value of protein was observed at 3 mM putrescine and 30 mM Vitamin C at post-harvest stages. The maximum level of TSS was shown in spermidine 1 mM in both pre- and post-harvest. The application of treatments affect on micro and macro elements significantly. It can be said that application of treatments in the post-harvest stage has more influence on the nutritional value and durability of button mushroom.
