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One of the largest gene families in plants is MYB which contain a DNA-binding domain regulating gene transcription. These transcription factors (TF) have various functions in a wide range of plants. For example, biosynthesis pathway of anthocyanin as secondary metabolites and responsible for coloration in different plant tissues is regulated by the above-mentioned TFs. In the current study, Using homologous genes in the species close to mulberry (Morus Alba), a fragment of a new MYB transcription factor belonging to MYB gene family was isolated from this plant. First protein sequence of 14 different genes regulating anthocyanin from the species close to mulberry family (moraceae) were selected and then aligned, subsequently the region with the highest similarity was nominated. Following this, the cDNA sequence of these genes was aligned and a location which had a high rate of similarity was considered. With regard to large polymorphism in this sequence, degererate primers were designed and used to isolate the target gene.

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Aim of pre-treatment drying of mulberry was to reduce the moisture content to a level that allows safe storage over an extended period. In this research after physical and chemical pretreatments, mulberry was dried industrially (cabin dryer). Non Enzymatic Browning was tested at 440 nm by spectroscopic method. Organoleptic tests were done by trained panelists. Hardness and cohesiveness of dried mulberries were measured by a texture analyzer. Statistical method was completely randomized design with 10 treatments and three replicates. The results showed that least intensity of brown color was in pretreatment of fruits with potassium meta bisulfate 0.5%  +calcium chloride %1. The highest water absorbance was in ethyl oleate 2%.   Panel tests showed highest score for overall acceptance in pretreatment of fruits with ethyl oleate 2% +potassium meta bisulfate 0.5%, highest score for texture with ethyl oleate 2% +calcium chloride %1, highest score for color with ethyl oleate 2% +potassium meta bisulfate 0.5%, highest score for odor with ethyl oleate 2% +citric acid %1 and also ethyl oleate 2% +ascorbic acid1%   and highest score for taste with ethyl oleate 2% +calcium chloride %1. Totally it is concluded that ethyl oleate 2%  , ethyl oleate 2% +citric acid %1, oleate 2% +ascorbic acid1%  , ethyl oleate 2% +potassium meta bisulfate 0.5% and oleate 2% +calcium chloride %1  are the best  pretreatment for drying of white mulberry.  

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    Aim of pre-treatment drying of mulberry was to reduce the moisture content to a level that allows safe storage over an extended period. In this research after different combination of ethyl oleate pretreatments, mulberry was dried industrially (cabin dryer). Dried mulberries packed in polyethylene and polystyrene and preserved for 5 months in 20ْ c. Non Enzymatic Browning was tested at 440 nm by spectroscopic method. Organoleptic tests were done by trained panelists. Hardness, Cohesiveness, Springiness and Chewiness of dried mulberries were measured by a texture analyzer. Statistical method was factorial in frame of completely randomized design with two factors and three replicates. Factor A was different pretreatments and factor B was packaging type. The results showed that Least intensity of brown color was in dried white mulberry pretreated by ethyl oleate 2% +ascorbic acid1% and then in ethyl oleate 2% +potassium meta bisulfate 0.5%  treatments . The lowest total count was in white mulberry in ethyl oleate 2% +potassium meta bisulfate 0.5%.  The results of Panel tests showed highest score for texture, color, odor, taste and overall acceptance in pretreatment of fruits with ethyl oleate 2% +potassium meta bisulfate 0.5%. The results of rheological tests showed that the highest score for chewiness was in white mulberry pretreated with ethyl oleate 2% +potassium meta bisulfate 0.5%. White mulberry pretreated and packaged in poly styrene had the lowest scores for brown color and total count after 5 months storage. Totally it is concluded that dried white mulberry pretreated with combination of ethyl oleate 2% and potassium meta bisulfate 0.5% and packed in poly styrene preserved its  qualitative, sensory and rheological characteristics after 150 days in 20ْc .  

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The whitefly, Aleuroclava jasmini Takahashi (Hemiptera: Aleyrodidae) is an important pest on paper mulberry Brousson etiapapyrifera (L.) Vent. (Moraceae) plants in the green space of Tehran, Iran. Considering the importance of essential oils in the integrated management program of pests, the present survey were carried out to assess the insecticidal effects of essential oils extracted from garden thyme, Thymus vulgaris L. (Lamiaceae), and neem seed, Azadirachta indica A. Juss (Meliaceae) on mortality of immature stages of A. jasmini including eggs, first-instar nymphs, and pupae, and adult repellency. Three doses of the above mentioned essential oils consisting of 0.125%, 0.25% and 0.5% (v/v), were tested in contact toxicity assays. Separately, various essential oils (0.5%), as well as Tween-20 (0.5%) were applied as treated and control for adult repellency. Responses differed according to the type and concentration of oils, as well as growth stage of A. jasmini. The highest mortality was detected with increasing concentration of assayed essential oils. The results showed that younger nymphs were more sensitive to treatments than other growth stages. Essential oil derived from T. vulgaris was the most effective, decreasing the survival rate of eggs, nymphs and pupae 64%, 76% and 50%, respectively, as compared with controls. In free-choice assays, the mean numbers of eggs laid on 0.5% A. indica and T. vulgaris oil-treated plants were 80.98% and 58.57% lower than on control plants, respectively. In conclusion, extracted oils from T. vulgaris and A. indica represented the highest contact toxicity, and repellency to A. jasmini respectively. Finally, the assayed essential oils show promise for inclusion in integrated A. jasmini management programs in green space of Tehran, Iran.
 

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Cellular energy allocation (CEA) test was performed in order to investigate the effects and costs of bare carbon nanotubes (CNTs) and CNTs in combination with titanium dioxide nanoparticles (CNTs/TiO₂-NPs) on Glyphodes pyloalis Walker after 24, 48 and 72 hours of exposure to 100, 200, 300, 400 and 500 ppm of the treatments. Results showed the negative correlation between total lipid amounts and concentrations of treatments (i.e. CNTs and CNTs/TiO₂-NPs) as well as exposure time. Contrary to CNTs treatments, carbohydrate contents were affected by both of CNTs/TiO₂-NPs concentration and time of exposure. Results showed that the effect of bare CNTs in the enhancement of glycogen content appeared significantly faster than that of CNTs/TiO₂-NPs. Increasing time of exposure to all concentrations of CNTs, except for 100 ppm, prevented enhancement of protein content. The effect of bare CNTs on the reduction of protein contents was faster and greater than that of CNTs/TiO₂-NPs. The results indicated that G. pyloalis cannot regulate internal CNTs and CNTs/TiO₂-NPs concentrations efficiently without considerable impact on the energy reserves (Ea). The comparison of energy consumed (Ec) in treated larvae showed that CNTs/TiO₂-NPs reflected the higher energy demand of the stress response than CNTs. Generally, CEA was significantly decreased as the concentration of CNTs treatments increased. More reduction in CEA amount of all treatments by CNTs/TiO₂-NPs than that of the control is also probably considered as a cost to deal with detoxification when the concentration increased and at all the tested time points. Therefore, CEA test might be considered as an early biochemical biomarker for assessing immediate response of organisms after acute exposure to stressors and thus could be applied to risk assessment of nanomaterials.

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In this research drying kinetics, moisture diffusivity, determination of most appropriate mathematical modeling and activation energy of white mulberry were studied under microwave oven. For determination of most appropriate model, the highest value of R² and the lowest values of c²and RMSE were used. For mathematical modeling, nine empirical models were fitted on experimental data and the best model was selected. The result of regression analysis showed that Midilli model has the best fitting with data. Moreover, the highest and lowest values of moisture diffusivity were obtained as 5.3×10^-6 and 1.42×10^-6 at power of 500 W and 200 W, respectively. Also the values of activation energy and moisture diffusivity in the drying of white mulberry were obtained as 10.83 and 1E-5 respectively, based on an exponential relationship. Finally, the value of specific energy consumption for drying of white mulberry was found between 0.7 to 2.58.  

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Common drying systems, including hot air convection, infrared, vacuum and IR-convective were employed to investigate and analyze the drying process of mulberry fruits. To evaluate the effect of pretreatment on the drying phenomenon, samples were pretreated by being subjected to: microwaves, chemical preparation, mechanical as well as blanching approaches. Results revealed that the microwave pretreatment, integrated with IR-convective dryer required the lowest time needed for drying mulberries. Furthermore, the experimental data were fitted to semi empirical as well as theoretical models to achieve the most suitable function governing mulberry drying process. Eventually, Page Model proved to perform best with regard to its high coefficient of determination, low value of χ² and root mean square of error.

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The aim of this study was to determine the kinetics, effective moisture diffusivity, activation energy, specific energy consumption, and also predict the moisture content of white mulberry during the drying process with microwave-hot air dryer using mathematical models, Artificial Neural Networks (ANN) and Neuro-Fuzzy Inference System (ANFIS). Drying process was accomplished in three temperature levels (40, 55, and 70°C), three inlet air velocity levels (0.5, 1 and 1.5 m/s) and three microwave power levels (270, 450 and 630 W). To estimate the moisture ratio of white mulberry, 10 mathematical models, ANN and ANFIS were used to fit the experimental data of thin-layer drying. The results showed, the maximum and minimum effective moisture diffusivity during drying was calculated 3.56×10-9 and 3.86×10-10 m2/s, respectively. Also, the minimum and maximum effective moisture diffusivity during drying was achieved 48.54 and 1380.88 Mj/kg, respectively. Among the mathematical models under study, the Page model was the best model for describing the behavior of the thin layer of white mulberry drying. The mean square error (MSE) values for the mathematical models, ANN, and ANFIS were 0.00059, 0.0052 and 0.0044, respectively. Therefore, the ANFIS model with the highest Correlation Coefficient (R2=0.99995), the least percentage of mean relative error (ε=1.84) and mean square error (MSE=0.0044) were used to evaluate the moisture ratio in comparison with other methods implemented in this research Selected as the best model

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Ice cream yogurt is one of the dairy frozen products, which is in terms of physical characteristics and the appearance of ice cream. Due to the presence of lactic acid bacteria and the fermentation process, it has a high nutritional value; also it has a lower amount of sugar and fat than ice cream. In the present study, the effect of adding White mulberry juice and Teranjabine (at 0, 20, 40, 60, 80 and 100% levels) on some physicochemical properties (percentage of Over-run, pH, acidity, melting resistance, apparent viscosity and total sugar content) and the sensory evaluation of ice cream yogurt were evaluated. The statistical method was factorial experiment in a completely randomized design with three replications. According to this study, With Increasing the percentage of white mulberry juice and Teranjabine in ice cream yogurt samples: acidity and viscosity increased (p <0.05), Over-run and melting resistance decreased and increased respectively (p <0.05), and pH and total sugar content increased and decreased respectively (p <0.05). According to the results of the sensory evaluation, the best sample from the taste, color, texture, sweetness and overall acceptance of the sample with the replacement level of 40% white mulberry juice and 60% Teranjabine were taken. Totally, the sample of containing 40% White mulberry juice and 60% Teranjabine was selected as the best sample, which can be produced as a dietary product in dairy industry.

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Mulberry is a fruit that has a considerable acceptance among consumers. The short harvest season and low persistence of this fruit have led to the use of methods such as freezing that have the least effect on phenolic compounds and antioxidant properties and sensory properties of the mulberry. One of the problems of sensory evaluation is the non-parametric results of the answers and the low accuracy of their analysis. Today, methods such as fuzzy logic allow inaccurate parameters to be analyzed by mathematical methods. In the present study, mulberry was stored in a freezer at -18 °C for six months and removed from the freezer at 0, 72 h, one month, two months and six months. After juice making, the sensory evaluation was performed using five-point hedonic method and the data were analyzed using fuzzy logic methodology, while attributes were color, aroma, taste, and feel mouth. Also, pH, acidity, antioxidant activity and total phenol content were evaluated. Sensory evaluation of the samples showed that the freezing of the mulberry increased the overall suitability of the samples in 72 hours and did not show a decrease in sensory properties during 6 months. Panelists assessed the importance of sensory attributes including taste, mouthfeel, fragrance, and color, as well. Although, sensory evaluation did not decrease the sensory of juice, significant decrease of pH (19.83%), increase in acidity (0.31%) and a decrease in antioxidant activity (about 14%) and phenolic compounds (about 21%) during freezing was observed. According to the obtained results, freezing can be suggested as an acceptable method for long storage of mulberry fruit.

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