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Green pea (Pisum sativum L) is an annual plant that is botanically known as a fruit and usually consumed as fresh, canned, or frozen products (Zielinska et al., 2013a). According to the United Nations Food and Agriculture Organization (FAO), the area cultivated by this plant in the world amounted to 8.14 million hectares in 2014.The production of green peas in Iran in that year was 3,442,300 tons. All over the world, green pea is marketed and consumed after shelling (Ganjloo et al., 2019). Green pea is usually harvested with high moisture content, so drying is essential for prolonging its shelf life. The decreased water level may affect the taste, color, nutritional value, and size, weight, and shape of the final crop (Doymaz &

Zinc (Zn) is considered an essential element with beneficial effects on plant cells; however, as a heavy metal, it may induce adverse effects on plants if its concentration exceeds a threshold. In this work, the effects of short-term and prolonged application of low (25 µM) and high (500 µM) Zn concentrations on pak choi (Brassica rapa L.) plants were evaluated. For this, two experiments were conducted. In the first, the effects of short-term (15 h) and partial foliar application were evaluated, and in the second a long-term (15 day) foliar application was applied. The results indicate that at short-term, Zn may induce a rapid hydraulic signal from the sprayed leaves to the roots, leading to changes in root hydraulic conductance but without effects on the whole-leaf gas exchange parameters. Root accumulation of Zn may prevent leaf damage. The role of different root and leaf aquaporin isoforms in the mediation of this signal is discussed, since significant variations in PIP1 and PIP2 gene expression were observed. In the second experiment, low Zn concentration had a beneficial effect on plant growth and specific aquaporin isoforms were differentially regulated at the transcriptional level in the roots. By contrast, the high Zn concentration had a detrimental effect on growth, with reductions in the root hydraulic conductance, leaf photosynthesis rate and Ca2+ uptake in the roots. The abundance of the PIP1 isoforms was significantly increased during this response. Therefore, a 25 µM Zn dose resulted in a positive effect in pak choi growth through an increased root hydraulic conductance.

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The present study aimed to examine the effect of ultrasonic pretreatment and hot air, microwave–hot-air, infrared–hot air, and freeze-drying on the drying time, specific energy (SE), qualitative properties (i.e., color, shrinkage, and rehydration ratio), and bioactive compounds’ properties (i.e., antioxidant activity, phenolic, and flavonoid contents) of hawthorn fruit. Drying of hawthorn was conducted from 45 min for the ultrasonic + microwave–hot-air drying to 1280 min for the freeze-drying method. The lowest amount of SE was obtained using the ultrasonic-microwave–hot-air drying method, which was 47.57 MJ/kg. The lowest values in color changes (12.25) and shrinkage (17.21%) were recorded for the freeze-drying method, while the highest amounts for these traits were 45.57% and 66.75% in the HA drying, respectively. In general, the use of different drying methods reduces the antioxidant capacity (AC), total phenolic content (TPC), and total flavonoid content (TFC) during processing compared to fresh samples. The highest values for AC, TPC, TFC, and the rehydration ratio were 30.69%, 73.07 mg-GAE/gdw, 65.93 mg-QE/gdw, and 2.02 for the freeze-drying method, respectively.

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The aim of this study was to find an alternative to synthetic fungicides currently used in the control of devastating fungal pathogen Penicillium digitatum Sacc, the causal agent of green mould disease of blood orange. Antifungal activities of salicylic acid (SA) were investigated against P. digitatum. Treatments consisted of five concentrations (0, 1, 2, 4 and 5 mM). The SA application significantly decreased weight loss percentage and increased life storage of fruits. Also, SA positively affected on post-harvest quality factors including total soluble solids (TSS), titrable acidity, anthocyanin, antioxidant content and pH value. It was observed that treated fruits at a concentration of 5 mM had the highest TSS, titrable acidity, anthocyanin and antioxidant content, and it had the lowest decay and acidity. Thus, these results showed that SA has strong impact on post-harvest decay and fruit quality of blood orange.