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One of the most important problems in the field of cultivation and production of garden products, especially oranges, is the irrigation of the plant and its amount. Iran has many challenges in growing and producing orange fruit due to its diverse climate and being located in a dry region. Based on, in the present study, the effect of water stress and storage time of the product in cold storage (fruits of Thomson Novell cultivar after harvest in cold storage at 5 ° C and 85% humidity for 90 days and Valencia oranges at 20 ° C for Stored for 30 days) on chemical properties (antioxidant activity, ascorbic acid content), physical (weight, width, length, volume, volume, weight and weight of the extract), color characteristics and sensory properties were evaluated. The physical changes of Thomson and Valencia oranges in the samples without water stress on the first day were not significantly different, although minor reduction in storage time. According to the results, the highest weight loss, extract weight, antioxidant, ascorbic acid and volume of orange varieties during storage were in samples under dehydration stress. The color components include brightness, a * and b * decreased in Thomson orange samples under water stress and during storage, but the Valencia orange but did not significant difference was observed. Sensory properties of bad taste and bitterness were higher in oranges under water stress and scored lower in terms of sensory evaluators. [ABSTRACT FROM AUTHOR]

The post -harvest techniques of medicinal plants such as drying, is very important in their production cycle. The present study was carried out to evaluate the effect of different drying methods on some phytochemical traits of Chuchak in the spring of 2020 based on the completely randomized design with three replications. The chuchak samples were collected in the vegetative stage from the gardens of Noor city, Iran. The drying treatments were shade -drying at room temperature (25 ±3°C), sun -drying, oven -drying (45, 55 and 65°C), vacuum oven -drying (45, 55 and 65°C), microwave -drying (200, 500 and 800 watts), and fresh samples. The studied traits were moisture content based on fresh and dry weight, drying time and speed, ascorbic acid content, protein content, total carbohydrate content, total phenol and flavonoid content and antioxidant activity. The results of the variance analysis showed the significant effect of drying methods on all studied properties of the samples (P ≤0.01). The mean comparison showed that the minimum drying time and the maximum speed drying were related to the microwave (800watts). The highest amount of ascorbic acid (385.72 µg/mg), protein (19.72%), total phenol (47.19 mg GA per 1 g dry matter), total flavonoids (50.96 mg quercetin per 1 g dry matter) as well as antioxidant activity (76.02%) was observed in the fresh plant and then in the oven -drying (55°C). [ABSTRACT FROM AUTHOR]