INVESTIGATION THE EFFECT OF HARVESTING TIME AND DRYING METHODS AND PACKAGING IN JOJUBA IN IRAN

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

AZARPAZHOOH E.; MOKHTARIAN A.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: Year:2007 | Volume:20 | Issue:1 (74 IN AGRONOMY AND HORTICULTURE) Page(s): 193-199

Download Full-Text

Persian Verion

View:

6,739

Download:

Cites:

Information Journal Paper

Title

INVESTIGATION THE EFFECT OF HARVESTING TIME AND DRYING METHODS AND PACKAGING IN JOJUBA IN IRAN

Author(s)

AZARPAZHOOH E. | MOKHTARIAN A. | Issue Writer Certificate

Keywords

JOJUBAQ3

HARVESTING TIMEQ3

DRYING METHODSQ2

PACKAGINGQ2

STORAGE CONDITIONQ3

Abstract

In order to determine the best HARVESTING TIME, drying method, PACKAGING and STORAGE CONDITION of jujube fruit, an experiment was done in two stages in Birjand for 3 years. In the first stage, the samples were harvested after (100, 120 days full bloom) then they were drying in three methods (drying on tree, drying among the ash, industrial drying).Physical and chemicalexperiments including, fruit length, width, weight, moisture percentage, TSS, TA, pH, contamination on insects and panel tests were done on samples. The results of the first stage showed that the best HARVESTING TIME was 120 days after full bloom, that dried fruits had the more weight, width, length, TSS and TA. The best DRYING METHODS was drying in ash that the fruits had better texture color, taste and overal acceptance. In the second phase the selected methods of the first phase (harvested 120 days after full bloom dried in ash) packaged with 3 methods (Cartoon, low density polyethylene, Celophon), and preserved at three temperatures (25, 10, 4) degree centigrade for 1 years (o.6 months). The factors including weight changes, Contamination to insects, moisture, organoloptic test (Texture, color, taste and overall acceptance) were tested every 6 months. The results showed that low-density polyethylene and 4 degree centigrades were the best PACKAGING material and temperature for storing Jujuba. Samples stored in this condition had the best quality after 1 year.

Cites

No record.

References

بهبود ارقام عناب با استفاده از روش های مختلف ژنتیک اصلاح نباتات و بیوشیمیایی

Cite

APA: Copy

AZARPAZHOOH, E., & MOKHTARIAN, A.. (2007). INVESTIGATION THE EFFECT OF HARVESTING TIME AND DRYING METHODS AND PACKAGING IN JOJUBA IN IRAN. PAJOUHESH-VA-SAZANDEGI, 20(1 (74 IN AGRONOMY AND HORTICULTURE)), 193-199. SID. https://sid.ir/paper/18771/en

Vancouver: Copy

AZARPAZHOOH E., MOKHTARIAN A.. INVESTIGATION THE EFFECT OF HARVESTING TIME AND DRYING METHODS AND PACKAGING IN JOJUBA IN IRAN. PAJOUHESH-VA-SAZANDEGI[Internet]. 2007;20(1 (74 IN AGRONOMY AND HORTICULTURE)):193-199. Available from: https://sid.ir/paper/18771/en

IEEE: Copy

E. AZARPAZHOOH, and A. MOKHTARIAN, “INVESTIGATION THE EFFECT OF HARVESTING TIME AND DRYING METHODS AND PACKAGING IN JOJUBA IN IRAN,” PAJOUHESH-VA-SAZANDEGI, vol. 20, no. 1 (74 IN AGRONOMY AND HORTICULTURE), pp. 193–199, 2007, [Online]. Available: https://sid.ir/paper/18771/en

Related Journal Papers