Volume 46 (2023)
Volume 45 (2022)
Volume 44 (2021)
Volume 43 (2020)
Volume 42 (2019)
Volume 41 (2018)
Volume 40 (2017)
Volume 39 (2016)
Volume 38 (2015)
Volume 37 (2014)
Volume 36 (2013)
Volume 35 (2012)
Volume 34 (2011)
Volume 33 (2010)
Volume 32 (2009)
Effects of intermittent warming on chilling index and some quality properties of “Kinnow” mandarin in cold storage
Effects of intermittent warming on chilling index and some quality properties of “Kinnow” mandarin in cold storage

S.M.H. Mortazavi; A.R. Dehghan; M. Rahemi; N. Moalemi

Volume 38, Issue 3 , December 2015, , Pages 1-11

https://doi.org/10.22055/ppd.2015.11440

Abstract
  Mandarin is considered as a sensitive fruit to low temperatures and its long term cold storage would result in some disorders such as pitting and reducing quality. This experiment was ...  Read More
Comparision of physicochemical characterristic of pollinated and unpollinated Piarom and Shahani Date Palm during fruit growth and development
Comparision of physicochemical characterristic of pollinated and unpollinated Piarom and Shahani Date Palm during fruit growth and development

S. Rastegar; M. Rahemi

Volume 38, Issue 1 , May 2015, , Pages 65-74

https://doi.org/10.22055/ppd.2015.11132

Abstract
  This research compared different characteristics of pollinated and unpollinated fruit of ٬Shahani٫ and ٬Piarom٫ date palms during fruit development. Physical and chemical characteristics ...  Read More
Effects of Foliar Application of Urea and Zinc Sulfate on Some Physical and Bio-Chemical Characteristics of Pomegranate Fruit.
 Punica granatum L. cv. Rabab-e-Neyriz
Effects of Foliar Application of Urea and Zinc Sulfate on Some Physical and Bio-Chemical Characteristics of Pomegranate Fruit. Punica granatum L. cv. Rabab-e-Neyriz

Z S; N M; M R; E KH; S.M.H M

Volume 34, Issue 2 , February 2012, , Pages 67-80

Abstract
  The aim of the present work was to study the effects of Urea and ZnSO4 on qualitative and quantitative characteristics of pomegranate fruit cv. Rabab-e-Neyriz this study was done with ...  Read More