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Background:Survival of dermatophytesinskin scales and nail scraps sampled from human lesions could have ecological and epidemiologicalimportance.The aim of this study was to store humanskin scale and nail lesions infected with dermatophyteagents,at -20°C for a long timeand to investigate the re-isolation rate of dermatophytes species from such samples after storage.
Materials and Methods:After referral to Medical Mycology Laboratory of Tehran University of Medical Science, the patients were subjected to sampling. Confirmation of dermatophytepositive result in direct smears was done with Potassium hydroxide, then culturing on Sabouraud dextrose agar media was performed, and species were identifiedusing standard procedures, and remaining samples were stored at -20°C. After 10 years, samples were re-examined for the presence and re-isolation of intended fungi according to the standard procedures.
Results:From a total of 5 species enrolled in this study, Epidermophyton floccosum, Trichophyton mentagrophytes, andTricholosporumviolaceum survived, andTrichophyton rubrum andTrichophytonverrucosumlost their viability at -20°C after 10 years. There was a significant difference between the re-isolation rate and the type of dermatophytes (p<.05). E. floccosum had the highest re-isolation rate (66.7%), followed by T. mentagrophytes (27%). All of the re-isolated dermatophytes were taken from scales samples, but none from nailscraps samples.
Conclusion: Some dermatophytes species including E. floccosum are able to maintain their ability to survive for a long time in human scale samples in certain time and temperature conditions (10 years at -20 °C) and to grow in appropriate conditions. These findings should be considered in ecological and epidemiological studies.

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Seed protein profiles of 47 accessions belonging to eleven species and four tribes of grain legumes were studied, by extracting the total proteins from ten single seeds in each accession and performing SDS-Polyacrylamide gel electrophoresis. All eleven species were clearly recognizable from their protein banding patterns, but only Phaseolus vulgaris expressed high intraspecific variations, followed by Lathyrus sativus. Variation among accessions of other species was very limited. Cluster analysis, after quantifying the protein bands, using UPGMA procedure, showed phylogenetic relationships which were in a good concordance with species classification based on morphological characters. Accessions of tribe Vicieae formed one cluster (Vicia faba, Lens culinaris, Pisum sativum, Lathyrus sativus and Vicia ervilia) having nearly equal amounts of three categories of polypeptide: high, moderate and low molecular weight. The second cluster was a small tribe of Cicereae (Cicer arietinum accessions) having moderate and low molecular weight polypeptides. Accessions of Phaseoleae tribe formed the third cluster (Phaseolus vulgaris, Vigna unguiculata and Vigna radiata), having predominantly high molecular weight polypeptides. Finally, the more distinct tribe, Aeschynomeneae (Arachis hypogaea accessions), formed a separate cluster exhibiting a special banding pattern. A unique discrepancy was observed about Glycine max, which belongs to Phaseoleae but was clustered with Cicereae.

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Some physico-chemical characteristics of Iranian linseed oil (Linum usitatissimum) such as oil content (44.25%), refractive index (1.47), peroxide (7.21meqO2/Kg Oil), iodine (170.67gI2/100g Oil), acid (3.10mgNaOH/g Oil) and saponification (191.73mgKOH/g Oil) values and fatty acid profile (C16:0, C18:0, C18:1, C18:2, C18:3) were studied. For preservation of ω-3 ingredients, the linseed oil that containing 43.18% of ω-3 fatty acid, were kept in frozen condition (nitrogen atmosphere and -30 º C temperatures) and its peroxide value was determined after 0, 7, 30, 60 and 90 days. Statistical analysis showed significant difference (p<5%) average amount of peroxide value only in first 7 days of storage time and its increase (8.30%) conformed to international standard.

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The effect of partial replacement of NaCl by KCl on sensory and microbial properties of hot smoked kilka (Clupeonella cultriventris caspia) during storage in refrigeratorwas investigated in two stages. Samples were initially prepared and, in the first stage, were exposed to brine solution with 15% mixture of NaCl/KCl at 5 different levels (NaCl 100%, control; NaCl/KCl 75/ 25 %, treatment A;  NaCl/KCl (50/ 50%, treatment B; NaCl/KCl 25/ 75%, treatment C; KCl 100%, treatment D) for 3 hrs. The smoking process included turning the samples into drying and hot smokes by slow and high rates of Atmos set.All samples were tested by sensoryanalysisand saltintaketo select the nominated treatments.In the second stage, sensory and microbial properties of selected treatment were compared with the control samples during storage in refrigerator for 15 days. Microbial tests revealed significantly greaterrate of mold contamination in treatment A (25/75% KCl/NaCl) than the control (100% NaCl) in the early days, but reduced later in both. The sensory analysis indicated no significant difference between the two treatments. According to the results, sodium chloride could be replaced up to 25%with potassium chloride for hot-smoked kilka without negative effects on microbial and sensory properties.

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The effect of ice-storage duration (0, 3, 6, 9, 12, and 15 days) of silver carp (Hypophthalmichthys molitrix) on qualitative properties of its surimi powder was assessed by analyzing proximate composition, color changes, density, oil adsorption capacity, protein solubility, emulsifying capacity, emulsion stability, gel forming ability, and thiobarbituric acid. Increase in ice-storage duration increased the density and thiobarbituric acid of surimi powder(p<0.05); proximate composition, color indices, protein solubility, oil adsorption and gel forming decreased significantly (p<0.05); emulsifying capacity and emulsion stability decreased with storage duration, although no regular trends were detected (p<0.05).  The present study indicated that long-term ice-storage of silver carp led to reduction of qualitative properties of the surimi powder.

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The effect of ozonized ice on shelf-life of Indian mackerel (Rastrelliger kanagurta) muscle was studied during 16 days storage period, based on chemical and microbial assessments. Chemical analysis (pH, total volatile nitrogen bases, peroxide, trimethylamine) and microbial analysis (total bacterial load and psychrophillic bacteria) was done every four days. The lowest pH, TVB-N and TMA values were observed in the ozonized ice treatment, while its PV value was higher. The ozonized ice effectively reduced the total viable count (TVC) and psychrophillic bacterial count (PTC) by 2.22 and 2.07 log₁₀ CFU cm^-2, respectively, at 12 days period. Thus, the ozonized ice protected fish quality better than the control treatment until the end of storage.

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The fatty acid composition and changes in silver carp fillet after flash frying, frozen storage and deep frying of was studied. For this purpose, fillets with edible coating and uncoated were tested. Fillets after flash frying for 30s, cooling, packaging and cooling were kept in freezer for three months, then deep fried.  Flash frying and final deep frying increased the amount of total fat in fillets. The fat content of samples (5.07% at day 0) changed to 9.52 ± 1.97 and 7.54 ± 2.80 % after flash frying and to 9.33 ± 0.70 and 9.39 ± 0.24 % after final deep frying in uncoated and coated samples, respectively. Moisture content decreased after frying and increased after 3 months frozen storage (P<0.05). Twenty six saturated and unsaturated fatty acids were detected in samples. N-3/n-6 ratio was 3.37 in control samples. This ratio was 0.82 and 0.65 for uncoated and coated samples, respectively after flash frying and decreased to 0.66 and 0.28 after final deep frying. Atherogenic index (AI) and thrombosis index (TI)  in day 90 after final deep frying in uncoated and coated treatments were 0.60, 0.53 and 0.57 and 0.69, respectively. 

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  In this experiment the effects of preharvest calcium chloride and postharvest hot water treatment as well as the use of polyethylene bags for packaging on the quality improvement of pomegranate fruit during cold storage were studied. For this purpose Calcium chloride was sprayed at two levels on August 2004 (1% and 2%). Pomegranate fruits of Malas - Torsh cv. was harvested at fully ripen stage and treated with hot water (45, 50 and 55C for 20 minutes, 1 minute and 30 second espectively). Thereafter each fruit was warped up in a polyethylene bag and stored in cool store room with 1C and relative humidity of 85% for 3 months. The experiments were conducted using a completely randomized design of three replicates. The results indicated that fruits wrapped with polyethylene had a significant effect on preventing weight loss, improving the appearance as well as marketability of fruits during storage, while showing no effect on pH, TSS and fruit dry matter. Also it was observed that fruits treated in 50'C hot water showed significant improvement of quality while treatment with 45C hot water failed to show such effects. In total, a combination of Calcium chloride and polyethylene bag packaging along with 50C hot water treatment caused improvement in the general quality of stored fruit and decreased fungi infection and chilling index.

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Various factors such as biological and environmental factors, harvest method as well as type and length of storage influence characteristics of agricultural products. This is particularly true for fruits and entails considerable economic consequences. The present study was undertaken to investigate the influence of fruit size, variety and length of storage time on soluble solids content, pH, moisture content and two mechanical properties i.e firmness and penetration energy of kiwifruit. Using factorial experiment with Completely Randomized design, effect of independent factors including storage time (0, 6 and 12 weeks), fruit size (small and large), and variety (Monty and Hayward) on measured properties of kiwifruit were investigated. Results showed that storage time and crop variety had significant effects on the measured properties. Soluble solid content and pH values increased while firmness and penetration energy decreased in both varieties with increasing storage time. Storage time (12 weeks) had no significant effect on fruit Moisture content. It was also shown that the Hayward variety could be stored longer than the Monty variety. Therefore, in order to increase storage time of fruits, sorting on the basis of variety and size before storage is recommended.

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Fruits of a commercial cultivar of sweet persimmon (Diospyros kaki L.) were harvested at four stages of maturity to evaluate the practical maximum postharvest storage during 1998 and 1990. Fruits were harvested at four stages of maturity which corresponded to 6th October, 19th October, 4th November, 29th November in 1998 and 1st October, 15th Oc-tober and 29th October in 1999, respectively. Fruits were held at 2 1oC and 95 % relative humidity for a period of twenty weeks. Fruit firmness, titrable acidity (TA), soluble tan-nin and vitamin C content significantly decreased with increasing maturity, while pH and soluble solid concentrations (SSC) increased. After storage, fruit harvested at all stages of maturity had higher pH, SSC, weight loss, and breakdown, but lower TA, firmness, vi-tamin C and soluble tannins as compared with their quality attributes at harvest. The least weight loss (less than 10 percent) during twenty weeks storage occurred in fruits harvested at the early stage of maturity (first harvest ), compared to other harvest dates. Fruit firmness, SSC and vitamin C content were also best in the same order for the first harvest. However, at the end of storage period, total soluble tannins were remarkably high in fruit harvested at the early stage of maturity. In contrast, harvesting fruit at early maturity stage (i.e., SSC around 13 % and fruit firmness of 15 kg/cm2) was found to be the best stage for minimising a postharvest loss and maintaining a marketable persim-mon fruit quality product for short term storage.

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Abstract   The  effect  of  CO2  (0.5 l min^-1 for 15 min)  and  orange  juice  (30% v/v  carrot juice) on phisico-chemical characteristics  as well as microbial flora  of carrot juice within the three months of storage was investigated. Both orange juice and CO2  caused a decrease in pH value of carrot juice but pH reduction was higher when orange juice (30 percent) was added. Samples of carrot-orange juice had higher value of acidity and lower pH. Blending orange juice with carrot juice caused higher percentage of precipitation, decrease in a* and b* values and increase in L* value. The results of this experiment showed that sugar decreases the percentage of precipitation in pasteurized carrot juice. No microbial growth was detected in either of the treatments.

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  Iranian tea industry problems caused to related section damage. Low quality of Iranian black tea and change in sense of consumers taste is one of the reasons. It is produced various teas to attract of consumer opinion. Permissible additives using is not usual in Iranian tea industry (before packaging). One of the natural additives of black tea (i.e. Qare-Qat) evaluated in this experiment. The experiment carried out by using a Split-Plot with two factors in three replications. Storage period was distributed in four levels (0, 2, 4 and 6 months) in main plots and added Qare-Qat fruit amount in subplots in four levels (0, 5%, 10% and 15%). Qualitative traits of tea including organoleptical tests (as made tea apparent, color, perfume, and flavor of tea beverage) and chemical tests (as measuring of theaflavin (TF), thearubigin (TR), total color (TC) and brightness (B) of tea) studied. Chemical tests results showed that "Tea + 5 and 10 percent Qare-Qat fruits" treatment has more TF, B and TF/TR ratio than control (pure tea) and this difference was significance in 1% level. However, taste tests did not revealed significance difference between control and tea + Qare-Qat blends.

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  Date palm is one of important and strategic crops in, Iran. Microbial contamination is the most important factor in wasting of date palm. In this study, Sayer or Stamaran cultivar that is the most predominant cultivar in Khuzestan province, was studied and its microbial profile and characteristics including: total  count ( T.C), mold and yeast, and coli form were determined. During six months storage at 2 different temperatures environment temperature (25^°C   ) and cold storage ( 4 ^°C   ). Samples of date fruits were taken randomly after harvesting from ten trees and were then packed in plastic containers and stored as mentioned until the day of experiment for microbial analysis and analyzed in 3 replicates.Date samples homogenized with stomacher and then diluted with serum physiology.Standard plate count agar, sabroud Dextrose Agar and Violet Red Bile Lactose Agar media were used for total count,mold and yeast and coliform determination,respectively. Results showed that cold storage had inhibitory effect on microbial growth and microbial profile especially mold and yeast has had increasing trend in environment temperature and decreasing trend in cold storage during 6 month.With respect to mold and yeast log cfu had increased from 3.63 to 5.32 in room or environmental temperature and had decreased from 5.36 to 3 in cold or refrigerator temperature.No clear trend had been seen in total count and coliforms in both temperatures. Finally according to the results, the best condition for date palm storage is the cold storage or refrigerator temperature (4 ^°C) that this temperature has the inhibitory effect on microbial growth.

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  In this research, the effects of storage temperature and relative humidity were studied on quality factors of pistachio nuts including moisture content, peroxide value and free fatty acids. The required experiments were carried out in form of 4*4 factorial experiments in a completely randomized design (CRD) and repeated 4 times. Storage conditions were simulated in temperatures of 5, 15, 25, and 35C, and relative humidity in range of 11 to 87%. Determination of quality factors were carried out at the startup and with 15 days intervals during storage time. Statistical analysis was done and changes of pistachio quality aspects were presented as variation intensity curves versus storage time. By using kinetic analysis of oxidation for pistachio lipids, the reaction rate of oxidation was modeled as a first order differential equation. The constants of oxidation rate in storage temperature of 5 to 35 C were in range of 145/ to 567/./month. By using Arrhenius relationship, Activation energy for oxidation reaction of pistachio's lipid was equal to Ea =31/459  kJ/mol.   

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To improve the texture and acceptance capabilities of silver carp burger and increase per capita consumption this product, the pectin was used as texture enhancers. Pectin is a polysaccharide that can be used in food to improve gel texture properties. In this research uses three different treatments, silver carp fried fish burger as control, fried fish burger with 0/3 % pectin as treatment 1, fried fish burger with 0/6 % pectin as treatment 2. Sensory evaluation and texture analysis tests was performed in zero phases and then monthly for six months and the results were compared with texture analysis. According to the results of the texture analysis of fish burger treatments, significant differences in the juiciness,overall acceptance was observed.The sensory evaluation index are also significant differences between fish burger formulated contains 0/3% pectin than the other two treatments was observed after six months storage at-18°C, therefor according to sensory evaluation and texture analysis, formulating fish burger contains 0/3% pectin most stable and acceptable formulation in terms of scoring during storage.

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The purpose of this work was to determine the effect of roasting temperatures and additives application on pistachio oil quality during the storage. The chemical and sensory analysis were performed on samples of roasted pistachio nuts only with salt (F1), without any additive (F2), with salt plus 1% ascorbic acid (F3), with salt plus 2% ascorbic acid (F4), with salt plus 1% sodium metabisulfite (F5) and with salt plus 2% sodium metabisulfite (F6). All samples were roasted at three temperatures (90, 120 and 150 Ċ). The chemical analysis includes measurement of peroxide value, thiobarbitoric acid value (TBA) and free fatty acid (FFA), and also the sensory analysis includes rancidity and total acceptance were performed during 3 month of storage. Free fatty acid (%), peroxide and thiobarbitoric acid values as well as rancidity increased across the storage time for all treatments. Addition of ascorbic acid as an antioxidant, did not affect the total acceptance of the product but provided protection against lipid oxidation during the storage. Furthermore, using sodium metabisulfite prevented samples from oil deterioration being a little less efficient compared with ascorbic acid. During the storage, the pistachio nuts only with salt and without any additives (F1 and F2), had more FFA (%), peroxide and TBA values, and less total acceptance than other formulations. In addition, using of high temperature of roasting led to less quality of pistachio oil and decreased the total acceptance.

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  According to increasing trend of the consumption of ready to use leafy vegetables, mainly impact of freezing on sensory attributes of the vegetables and necessity of determination of the best conditions for frozen storage of leafy vegetables, this research carried out for determination of the best frozen storage time and temperature of Allium ampeloprasum, Lepidium sativum and Stureia hortensis mixtures. This study was done at first for storage of ready to use and comminuted leafy vegetables entitled Ghormeh Sabzi mixture in -9, -12 and -18°C as well as 120, 150 and 180 days by explorer method. At second for frying of vegetables of Ghormeh Sabzi and comparison of sensory attributes of freezed vegetables at each month by experimental method. Sensory attributes all treatments containing color, taste and acceptability were evaluated and compared statistically. The results of freezing temperature in 3 times indicate that color in -18°C is the first rank (P≤0.05). Flavour has the first rank in -18°C in 120 and 150 days but flavour in 180 days in -12°C is the first rank without significant difference with -9°C and -18°C. Furthermore, acceptability in -18°C in 3 times is the first rank. The results of freezing time during 3 temperatures indicate that color, flavour and acceptability are not significantly different. The research results indicate that sensory attributes of the vegetables during 180 days frozen storage is affected by freezing temperature mainly rather than freezing time.  

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A split-split plot design was used to evaluate the effects of different storage conditions on qualitative & quantitative characteristics of Iranian onion cultivars. Storage conditions (10^oC, 50-60%RH and 4^oC, 65-75%RH), cultivars (Azarshahr-Red, Neishabor-Red, Kashan-White and Isfahan-White) and storage time (0, 1, 2, 3 months) were assigned to main plot, sub plot and sub sub plot, respectively. Different characteristics such as, water loss, dry matter, firmness, changes in colour, total soluble solids and pyruvic acid (pungency index) were evaluated monthly, during storage. Results were analyzed using SAS software. LSD test was used for multiple comparisons of the mean values. Results revealed that stored onion at different storage conditions had significant differences in firmness, colour indices, weight loss, sprouting, spoilage and pungency. At different storage time, onions showed significant differences in above characteristics. Kashan-White, Neishabor-Red and Isfahan-White demonstrated higher firmness. Onion stored in conventional storage showed higher weight loss, sprouting and spoilage as compared with the onions in cold storage.  

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In the present Study, oil from three major canola varieties grown in Golestan province namely Hyolla401, Hyolla420 and RGS003, have been extracted and stored for four months in dark at room temperature. Oil samples were tested every week for, free fatty acid, acid value, peroxide value, anisidine value, totex value and rancimat test. The results showed  that in all three varieties, free fatty acids, acid value, peroxide value, anisidine value and totex value were increased significantly during storage (α = 0.05). Most changes in free fatty acids, acid value, peroxide value, anisidine value and totex value were observed in Hyolla 420 variety and the least were founded in RGS003 variety. The results of rancimat test showed significant decrease in canola oil stability during storage in all three varieties. The highest oil stability was observed in Hayolla 420 variety. Hyolla 420 variety had the highest level of iron that led to significant decrease in its stability. Chlorophyll is one of the most important factors in oil stability that act as antioxidant in dark condition. The lowest level of chlorophyll were determined in Hyolla4 20 variety that  was in accordance with its low stability.