1. Different Ripening Indices and Quality Attributes of Different Groups of Cucumis melo

Mohsen Hatami; Siamak Kalantari; Forouzande Soltani

Volume 3, Issue 1 , Spring 2016, , Pages 69-76

http://dx.doi.org/10.22059/ijhst.2016.58163

Abstract
  Six Iranian accessions of Cucumis melo, including Inodorus, Cantalupensis, and Dudaim groups, were planted and then harvested at two harvesting stages including 21 and 28 days after anthesis for Dudaim group and 28 and 38 days after anthesis for Inodorus and Cantalupensis groups. At the time of harvest, ...  Read More

2. Diverse postharvest responses of tomato fruits at different maturity stages to hot water treatment

Siamak Kalantari; Mohsen Hatami; Mojtaba Delshad

Volume 2, Issue 1 , Spring 2015, , Pages 67-74

http://dx.doi.org/10.22059/ijhst.2015.54265

Abstract
  Sensitivity of tomato fruits to chilling injury limits its storage and marketability. This study investigated the effect of hot water treatment (HWT) on reducing the consequences of chilling injury (CI) with respect to quality attributes of tomatoes during storage. Tomatoes were harvested at three ripening ...  Read More