Majid Rahemi

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Pomegranate fruits were treated with putrescine (Put) or spermidine (Spd) at 1 mM either by pressure infiltration or by immersion and then were stored at 2 degrees C for 60 days. Samples were taken(More)
The biochemical and molecular responses of five commercially well-known pomegranate cultivars to severe water stress were studied. The cultivars were subjected to 14-day water stress by withholding(More)
Heat treatments have been used to extend storability of several fruits, although no information is available about their effects on nutritive and functional properties in pomegranates, which was the(More)
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