Seyed Hossein Mirdehghan | Vali-e-Asr University of Rafsanjan (original) (raw)

Papers by Seyed Hossein Mirdehghan

Acta horticulturae, Nov 1, 2010

Leafy green vegetables are variable in botanical origin and minerals content and other functional... more Leafy green vegetables are variable in botanical origin and minerals content and other functional properties. Many fresh herbs are harvested as soft or semiwoody leafy stems (basil, tarragon and savory) and others are harvested as developing leaves (leek) or intact plants (parsley). They are a valuable source of minerals (iron and calcium), vitamins (A, C, K and Riboflavin) and cellulose. For example, parsley has the highest calcium, iron and folate contents of all vegetables. Green leafy vegetables are generally low in calories. Their nutritional advantage is that they offer a high concentration of macro-and micronutrients for low contents of calories and fat. In this experiment six green leafy vegetables were selected as follows: Iranian leek (Allium sp.), parsley (Petroselinum crispum), Green Sweet basil (Ocimum basilicum), Violet Sweet Basil (Ocimum basilicum), Tarragon (Artemisia dracunulus) and Savory (Satureia hortensis) that are used in three meals in Iran. These leafy vegetables have been analyzed for the macronutrients (K, Ca, Mg and Na) and micronutrients (Fe, Cu, Zn and Mn) contents. The results showed that the amount of macro-and micronutrients are noticeable especially Ca, Mg, Fe and Cu in most of the selected herbs. The highest Fe was found in leek and savory and the tarragon was rich in Cu. Leek is rich also in potassium content and the amounts of calcium and magnesium are nearly the same in all leafy vegetables, although Mg was higher in tarragon, leek and basil. These results provide important data on macroand micronutrients of selected leafy vegetables, emphasizing that these herbs can be a good source of minerals in the daily diet.

Journal of Horticultural Science & Biotechnology, Oct 12, 2022

Journal of Food Quality, Oct 7, 2021

e color of fresh pistachio is used as a postharvest quality indicator. e present study was perfor... more e color of fresh pistachio is used as a postharvest quality indicator. e present study was performed to investigate the chemical properties of fresh pistachios coated with different sodium alginate concentrations (1 and 1.5%), various amounts of Shirazi thyme essential oil (0.3 and 0.5%), and their combination during storage (2 ± 1 °C and 85 ± 5% RH). Over the storage duration, chemical parameters were measured on days 13, 26, and 39. e results showed that although the application of sodium alginate in combination with thyme essential oil decreased polyphenol oxidase activity in comparison with other treatments, the highest total phenolics and phenylalanine ammonia lyase activity were found in pistachios coated with alginate (1%) + thyme essential oil (0.3% and 0.5%). In general, it was proven that treatments containing 1% alginate + 0.3% essential oil had the ability to maintain the quality of fresh pistachio fruit approximately over 39 days of storage.

هدیکچ یبایزرا يارب ياهرثا هتسب ششوپ اب يدنب یشیامزآ ولآدرز هویم تشادرب زا سپ رمع رب فلتخم ياه هب ... more هدیکچ یبایزرا يارب ياهرثا هتسب ششوپ اب يدنب یشیامزآ ولآدرز هویم تشادرب زا سپ رمع رب فلتخم ياه هب اب لیروتکاف تروص 3 .دش ماجنا رارکت يرلایسکا ششوپ عون هس زا روظنم نیا يارب یلپ دتنیرا نلیپورپ ) OPP ،( یلپ مک یلاگچ اب نلیتا ) LDPE ) ناسکی داعبا اب نافولس و ( 20 × 20 یتناس فنم و هتسویپ تروص ود هب (رتم رادذ سا هتسب زا سپ .دش هدافت هنومن مامت ،يدنب اه نزو يامد اب هناخدرس رد و 1 ± 2 سن تبوطر و سویسلس هجرد یب %90±5 هب تدم 35 .دندش يرادهگن زور یگژیو ياه یفیک دننام ،یتفس ،نزو شهاک pH ،لک هتیدیسا ، اوم دماج د لولحم ، نیماتیو C ،دیئونتوراک ، لونف یتنآ تیلاعف و لک ایزرا دروم ینامرابنا زا سپ و لبق ینادیسکا رگ رارق یب .تف هجیتن اه ششوپ و تفای شیازفا اهرامیت مامت رد نزو شهاک ،نامز تشذگ اب هک داد ناشن رادذفنم ياه ا شهاک ز هب تبسن يرتشیب نزو ششوپ ياه ذفنم نودب ششوپ نیب رد نزو شهاک نیرتمک و دندوب رادروخرب اه ، رد ششوپ OPP م .دش هدهاش مه نینچ هجیتن اه ملیف داد ناشن OPP ظفح رد رادقم ،دیئونتوراک نیماتیو C تیلاعف ، یتنآ لک دیسا و نزو شهاک ،ینادیسکا ، ملیف هب تبسن يرتهب درکلمع یلپ و نافولس ياه تشاد نلیتا . اربانب نی ، اب هب هجوت هجیتن اه ي هب تسد هتسب هدمآ يدنب اب OPP رد يامد نییاپ یم دناوت یشور يارب شیازفا رمع ا يرابن هویم ياه ولآدرز و ینلاوط هضرع رت نآ اه هب رازاب یفرعم دوش .

Background: Fresh pistachio can be affected by physiological and biochemical changes both during ... more Background: Fresh pistachio can be affected by physiological and biochemical changes both during harvest and after harvest, and its optimum duration of storage cannot therefore be prolonged. Materials and methods: In order to maintain the quality of fresh pistachio fruits (Pistacia vera L. Ahmad-Aghaei), carboxymethyl cellulose at different concentrations accompanied by different concentrations of Zataria multiflora essential oil was used to produce an edible coating. The effects of these combinations were examined on the quality, shelf life, and sensory properties of the fresh fruitduring a storage period of 32 days (3±1°C, 85±5% RH). Results: The results of sensory and instrumental tests during storage on days 8, 16, 24, and 32 showed that coated samples with 1.5% (w/v) carboxymethyl cellulose used in combination with Zataria multiflora essential oil had the longest shelf life compared to the other treatments. Among the treatments containing 1.5% (w/v) carboxymethyl cellulose, the lowest weight loss and the highest kernel carbohydrate, total soluble solid, phenolic compounds, and antioxidant activity were observed in the treatments containing 1.5% (w/v) carboxymethyl cellulose accompanied by 0.4% (w/v) and 0.2% (w/v) Zataria multiflora essential oil. Conclusion: Application of 1.5% (w/v) carboxymethyl cellulose in combination with 0.4% (w/v) and 0.2% (w/v) Zataria multiflora essential oil effectively maintained the quality of fresh pistachio during the 32 days of storage.

Scientia Horticulturae, Feb 1, 2023

Journal of Horticultural Science, Jun 1, 2016

Two experiments were designed to evaluate the addition of essential oils to preservative solution... more Two experiments were designed to evaluate the addition of essential oils to preservative solution and subsequent effects on postharvest quality and vase life of Gladiolus 'Sorati' cut flowers. In first experiment, the solutions of savory (Satureja hortensis.), ajowan (Trachyspermum ammi) and thyme (Thymus vulgaris) were applied at the concentrations of 2, 4, and 6 (mg L −1), distilled water + 2% sucrose were considered as control treatment. In second experiment, the cut flowers pulsed with CaCl 2 and AgNO 3 for 1 h and then transferred to preservative solution contain 2 mg L-1 of savory, ajowan, thyme and distilled water (control). All cut flowers were kept at 25±2 o C for 20 days and qualitative properties were evaluated during postharvest periods. Savory 2 mg L −1 exhibited as the most effective treatment for minimizing dehydration of the gladiolus cut flowers by enhancing the water absorption and flower weight rate than other treatments. The interaction of pulsing with CaCl 2 and essential oils could maintain the quality of cut flowers.

International Journal of Fruit Science, May 11, 2015

ABSTRACT In the present study the type of pomegranate pollination and its effects on fruit growth... more ABSTRACT In the present study the type of pomegranate pollination and its effects on fruit growth pattern and fruit characteristics were investigated throughout the growing season. Adequate flowers of three cultivars were selected and tagged after self and supplementary pollination and intact flowers were allowed for open pollination. Quantitative traits (weight, diameter, and length) of fruit and arils were improved by open and supplementary pollination. Within the qualitative parameters, seed firmness was decreased in open and supplementary pollination especially in ‘Gorch-e-dadashi’ and ‘Zagh-e-yazdi’. Also, seed length was increased by open pollination in ‘Zagh-e-yazdi’, although it was decreased in ‘Postghermez-e-aliaghaei’ and not influenced in ‘Gorch-e-dadashi’. The rate of self-fertility varies between three studied cultivars of pomegranate and Poost ghermez-e-aliaghaei had more self-fertility than Gorch-e-dadashi and Zagh-e-yazdi. Also the results showed a decrease in arils number, fruit, and seed weight of self-pollinated flowers compared to open and supplementary treatment, which could be considered as an existence of incomplete self-compatibility. In conclusion, this research provides further evidence that pollination in terms of open and supplementary is necessary for increasing the quantity and quality potential of fruits in commercial pomegranate production.

Indian Journal of Horticulture, 2006

Changes occurring during fruit growth and development of ‘Malas Yazdi’ pomegranate cultivar in Ir... more Changes occurring during fruit growth and development of ‘Malas Yazdi’ pomegranate cultivar in Iran were studied. Fruit growth patterns were determined at 10-day intervals by measurement of diameter, length, fresh and dry fruit weight and seasonal relative growth rate were calculated. Pomegranate fruit shows a sigmoid pattern of growth both on diameter and length basis, while fresh and dry weight of fruit were accumulated linearly until harvest. Total soluble solids and pH in the arils of fruit increased, while total acidity decreased throughout the growing season.

Food Packaging and Shelf Life, Dec 1, 2021

Abstract Edible coatings of gum Arabic (GA) (6.0 and 8.0 %) with Shirazi thyme (Zataria multiflor... more Abstract Edible coatings of gum Arabic (GA) (6.0 and 8.0 %) with Shirazi thyme (Zataria multiflora) (0.3 and 0.5 %) were assessed as potential postharvest treatments to protect the quality of fresh in-hull pistachio when stored at 85 ± 5 % RH and 2 ± 1 °C for up to 36 days. The results showed that 6 % GA combined with thyme at the concentrations of 0.3 and 0.5 % decreased color change and PPO activity of fresh pistachio in comparison with untreated control fruits. Treated fruit (6 % GA alone with the addition of 0.3 % thyme) also had higher PAL activity and total phenolics. Higher free fatty acid and peroxide value were also found in fruits coated with GA (8 %) containing thyme (0.5 %). Both 0.3 % thyme and 6 % GA solutions were found to be the most effective on saturated and unsaturated fatty acids of kernel.

Postharvest Biology and Technology, 2020

Hull browning decreases the postharvest-life and marketability window of fresh pistachio fruit in... more Hull browning decreases the postharvest-life and marketability window of fresh pistachio fruit in which to the current study aims to evaluate the inhibitory effect of nitric oxide (NO), as an anti-browning chemical substance, on controlling enzymatic browning of harvested fresh pistachio cv. 'Ahmad Aghaei'. Fruit were sprayed with sodium nitroprusside (nitric oxide donor) with 0 (control), 15, 30, 45 and 60 μM for 30 s and thereafter packed in plastic tray wrapped with low density polyethylene (LDPE) then stored at 2 ± 1°C with 93 ± 2% relative humidity for 60 d. The nitric oxide treated fruit showed lower browning index and ΔE and higher normalized L* value than control. Nitric oxide also could prevent the activity of polyphenol oxidase enzyme (PPO), phenylalanine ammonialyase (PAL) and peroxidase (POD), and keep the highest activity of superoxide dismutase (SOD). Total phenolic, flavonoids content and antioxidant activity of fresh pistachio hull were maintained by nitric oxide treatments. Our results demonstrated that the concentration of 15 and 30 μM sodium nitroprusside (SNP) were most effective on reducing of hull browning and extending postharvest life as compared to the control treatment. From these results, it can be concluded that the percentage of acceptable fruit treated with 15 μM of SNP was higher than 30 μM, respectively. Overall, the application of SNP can be considered as an alternative approach for decreasing the hull browning and maintaining the quality of harvested fresh pistachio fruit.

Turkish Journal of Botany, 2013

Punicaceae, is an important and exportable fruit crop in Iran that has been cultivated for a long... more Punicaceae, is an important and exportable fruit crop in Iran that has been cultivated for a long time. Iran is the centre of origin of pomegranate according to old documents and its cultivation has extended from Iran to other parts of the world (Levin, 1994). Today wild pomegranates grow in the northern and western forests, and in other districts of Iran. Estimation of the correlation between vegetative and reproductive characters in breeding programmes could provide useful information for breeders to determine the most efficient design for genotype evaluation (Tancred et al., 1995). Estimates of correlation coefficients allow comparison of indirect with direct selection, computation of correlated response in a second trait if selection pressure is applied to the first, and establishment of selection strategy (Falconer & Mackay, 1996). Correlation coefficients have been estimated in several fruits including pistachio and strawberry (Garcia et al., 2002; Karimi et al., 2009). Correlation coefficients for different parameters of pomegranate fruit were reported by Zamani et al. (2006). They reported that fruit characteristics such as peel thickness positively correlated with diameter of calyx and fruit weight with fresh and dry aril weight. Sarkhosh et al. (2007) studied the relationships among fruit quantitative and qualitative characteristics of some Iranian pomegranate genotypes and reported that the anthocyanin content of arils negatively correlated with fruit size. They also postulated that fruit juice, aril, and seed characteristics are the main factors for separation of the pomegranate genotypes studied. Modern objectives in plant breeding may be achieved by the evaluation of traits amongst genetic resources and eventually improve the tree parameters by collecting desirable characters in one cultivar. Although the use of molecular markers for genotype evaluation has proved useful, these methods are expensive. Morphological characters must be recorded for selection of parents and are the first choice used for describing and classifying the germplasm. Statistical methods including principle components or cluster analysis can be used for screening accessions. Additionally, some morphological characteristics have been used for evaluation of disease susceptibility, which could not be distinguished simply, and therefore may be useful as markers in breeding programmes (Karimi et al., 2009). However, most correlations reported for pomegranate refer to fruit characteristics and there is no report about Abstract: Pomegranate is one of the most important horticultural crops in Iran. Selection of suitable genotypes resistant to unfavourable environmental and soil conditions and diseases is important for increasing the yield efficiency and acreage of this important crop. The aim of this research was to compare commercial pomegranate genotypes in Iran and to determine any correlations between morphological characteristics. Eight pomegranate types were used during the research. Twenty-six morphological characteristics were evaluated based on the pomegranate descriptor. Results from simple correlation analyses showed significant positive and negative correlations in certain important characteristics. Titratable acidity and vitamin C were in significant correlation with chlorophyll index and leaf weight. Factor analysis was used to determine the effective characteristics and the number of main factors. For each factor loading a value of more than 0.65 was judged as being significant. Effective characteristics were categorised into 5 main factors that contributed to 94.86% of the overall variance. Fruit characteristics were defined mainly by the first factor, contributing to 34.94% of the total variance. According to this study, leaf weight and chlorophyll index can be used for separation of sour from sweet cultivars in the juvenile phase.

Acta horticulturae, Jun 1, 2005

In an initial experiment comparing hot water and chemical effects on chilling injury, 'Malas Yazd... more In an initial experiment comparing hot water and chemical effects on chilling injury, 'Malas Yazdi' and 'Malas Saveh' pomegranates (Punica granatum) were dipped in hot water at 50 and 75°C, imazalil (1 and 3 ml/L) and benzyladenine (80 and 100 mg/L) for 2 and 5 min. Distilled water at 25°C was used as a control treatment. Treated fruit were stored at 1.5°C and 85±3% RH for 4.5 months. Although water at 75°C resulted in heat injury of fruit, hot water at 50°C compared with the other treatments significantly reduced chilling injury. In a second experiment, 'Malas Yazdi' pomegranates were dipped in hot water at 25 (control), 35, 45, 55 and 65°C for 2 and 5 min. Treated fruit were stored for 3 months under the same conditions as used in the first experiment. The results showed that increasing the water temperature to 45°C significantly reduced chilling injury, electrolyte and K + leakage but had no significant effect on total soluble solids, total acidity, ascorbic acid and pH of fruit after removal from storage.

Postharvest Biology and Technology, May 1, 2022

Elsevier eBooks, 2015

Abstract Pomegranate ( Punica granatum L.) is rich in bioactive compounds such as phenolics and a... more Abstract Pomegranate ( Punica granatum L.) is rich in bioactive compounds such as phenolics and anthocyanins with proven antioxidant activity in vitro and in vivo . However, pomegranates are considered as perishable commodities with severe storability problems due to their sensitivity to developing chilling injury symptoms when they are stored at low temperatures. These symptoms are manifested by skin browning, surface pitting and desiccation and accompanied by increases in electrolyte leakage leading to quality losses and reduced shelf-life. In this chapter, an overview of the chilling injury incidence and its possible minimization throughout appropriate post-harvest treatments is provided, with special emphasis on some innovative tools such as the natural compounds methyl jasmonate and methyl salicylate. These treatments reduced chilling injury and enhanced the content of bioactive compounds and the total antioxidant activity of the arils along storage leading to fruit with enhanced phytochemicals and increased health-beneficial properties to consumers.

Journal of Food Measurement and Characterization, Jun 25, 2020

The decrease in fruit quality between harvest and consumption is an important area in agriculture... more The decrease in fruit quality between harvest and consumption is an important area in agriculture. Edible coatings are harmless compounds used for covering the crops after harvest to reduce the metabolism intensity. γ-aminobutyric acid (GABA) is a good candidate because it is a natural substance produced by plants at stress conditions. Pomegranate (Punica granatum L.) is a perishable fruit because it has a high content of water and nutritional compounds and also relatively soft texture. In this study the effect of GABA on extending the pomegranate shelf life at 4 ± 1 °C was studied. The treatments included control (distilled water), GABA (5, 10 and 15 mM) and the storage periods (45 and 90 days) with four replications. The results showed that GABA treatments had some positive effects on improving peel (skin) and aril (edible part of seeds) firmness, antioxidant activity, phenolic compounds content, scent and taste, freshness of texture and aril color indicators and they reduced ion leakage, chilling injury signs and malondialdehyde formation. However, GABA did not have a positive effect on weight loss. Total acidity in control and treated samples was reduced until 45 days but increased at day 90. GABA had the ability to maintain the fruit pH stable. Total soluble solids and vitamin C content were not affected by storage and GABA, and the effects on anthocyanin content were varied among treatments. Totally, the results suggested that postharvest application of GABA has the potential to extend the storage life of pomegranate fruits by maintaining some fruit qualities.

Journal of Plant Nutrition, Jul 29, 2014

In order to study the effects of salinity and drought stress on echophysiological parameters and ... more In order to study the effects of salinity and drought stress on echophysiological parameters and micronutrients concentration of pomegranate leaves, a factorial experiment was conducted based on completely randomized design with 0, 30, and 60 mM of salinity levels of sodium chloride and calcium chloride (1:1) and three irrigation intervals (2, 4, and 6 days) with three replications on ‘Rabab’ and ‘Shishegap’ cultivars of pomegranate. The results analysis of shoot and root indicated that the water salinity and drought affected the concentration of iron (Fe2+), zinc (Zn2+), copper (Cu2+) and manganese (Mn2+) in pomegranate leaves and roots. Mineral concentration of zinc (Zn2+), copper (Cu2+) and manganese (Mn2+) in roots and manganese (Mn2+) in shoot was increased with increasing salinity. Drought treatments decreased the concentration of Zn2+ in the shoot and increased Zn2+ in roots. Both cultivars showed significant differences in the Fe2+ concentrations of shoot, however the most accumulation of Fe2+ was observed in ‘Shishegap’ cultivar.

Journal of Horticultural Science, 2018

Journal of Agricultural Science and Technology, 2014

The pomegranate fruits of cvs. Malas Yazdi and Malas Ashkezar were immersed in SA (1 and 2 mM fro... more The pomegranate fruits of cvs. Malas Yazdi and Malas Ashkezar were immersed in SA (1 and 2 mM from source of acytyl salicylic acid) for five minutes, in JA (0.3 and 0.4 mM from source of n-propyl dihydrojasmonate) for fifteen minutes, in CaCl 2 (1 and 2%) for five minutes, and in distilled water for five minutes as control. Then, the fruits were stored in cold storage at 1.5±0.5 º C and 85±5% relative humidity for 2 months. Every 21 days, samples were taken out of the cold storage and were kept at 20 º C for 3 days before analysis. The analysis results revealed that treatments with SA, JA, and CaCl 2 significantly reduced the chilling injury of pomegranate fruits. The lowest chilling injury index was observed in 0.4 mM of JA-treated fruits and the highest was for untreated fruits. Electrolyte leakage of fruits increased upon treatments of fruits with 0.3 mM JA and 2 mM SA, but it was not significantly affected by other treatments. Treatments of fruits with SA, JA, and CaCl 2 had no significant effect on phenolic compounds, but the total soluble solids of fruit juices was increased. Our findings indicated that total antioxidant activity decreased in treatments with 1, 2 mM SA and 0.3 mM JA , but it was not significantly affected by other treatments.

Scientia Horticulturae, 2007

An experiment was carried out during 2011 and 2012 seasons to study the effect of foliar applicat... more An experiment was carried out during 2011 and 2012 seasons to study the effect of foliar application by using some growth regulators (paclobutrazol at 300 ppm, gibberellic acid (GA) at 80 ppm and NAA at 3 40 ppm) and mineral nutrients (3% Ca as calcium chloride (CaCl), 0.3 % boron as boric acid and 0.3 % Zn as zinc 2 sulphate (ZnSO) after two and eight weeks from full bloom on yield, fruit cracking% and quality in pomegranate 4 cultivar 'Manfalouty'. The extent of fruit cracking was reduced significantly with application of 300 ppm pacloputrazol, while grain %, fruit juice %, TSS % and acidity % were increased. Yield and fruit weight were increased with applying pacloputrazol or by using (3 % Ca + 0.3 % B + 0.3 % Zn). Application of 40 ppm NAA and 80 ppm GA significantly increased fruit length and fruit diameter. Application of 80 ppm GA significantly 3 3 increased total anthocyanin %, while tannins % was not affected by other two growth regulators.