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Showing 2 results for Cheraghian
Younes Karimpour, Marcela Skuhrava, Ebrahim Gilasian, Mehdi Razmi, Ahmad Cheraghian, Ali Alijani,
Volume 0, Issue 0 (9-2025)
Abstract
Mayetiola destructor (Say, 1817) originated in the Fertile Crescent region of the Middle East and is one of the most serious pests of wheat, rye and barley and more than 16 Poaceae wild species. Here, we report the occurrence of this species as an invasive pest for the first time in Iran. It was detected in wheat fields and rye in Qüshchï Pass, Urmia environ, West Azarbaijan province (September 2020) as well as in wheat fields in Bil-e Savar, Ardabil province (July 2024). The diagnostic characters and its life history as well as the photographs of the adult male and female, larvae, puparium, male genitalia and wing venation are provided. This is the second species from the genus Mayetiola that has been reported from Iran. To prevent the spread of this destructive pest in Iran, suitable management practices are urgently needed.
Volume 16, Issue 97 (March 2020)
Abstract
Pumpkins prevent the occurrence of all types of cancers due to the wealthiest micronutrients and high levels of 30% carotenoids. Regarding the high nutritional value and low consumption in the community, the primary objective of this research is to optimize the formulation of a new non-leavened dessert based on the pumpkin, which drives from hydrocolloids (Persian gum, xanthan, and carboxymethyl cellulose) in dessert formulation. In order to determine the dessert treatments, mixed design and software Design Expert 11 for three components of Persian gum (0-5%), xanthan gum (0-5%) and carboxymethyl cellulose (0-5%) use. After preparing the dessert, physicochemical tests (moisture, Dyeing, aw, and colorimetric) evaluate. The results showed that the lower humidity and water activity and the syneresis rate are more desirable that cause with decreasing xanthan and CMC and increasing Persian gum. Considering that more index b * is desirable in pumpkin dessert, so increasing the xanthan CMC and decreasing Persian gum cause the a* value be more and by decreasing xanthan and increasing CMC and decreasing Persian gum b* value was more.
