https://www.selleckchem.com/products/cd437.html © Association of Food Scientists & Technologists (India) 2019.Dielectric properties of jujube honey were investigated at 298-358 K by broadband dielectric measurements. Four relaxation processes were observed and analyzed, which are caused by long range correlation of density fluctuation, cooperative motions of molecules, rotational polarization of bound water and collective reorientation of free water, respectively. The results of temperature dependence of dielectric parameters show that with increasing temperature, the interaction among the molecules e.g. water, fructose and glucose molecules etc. weaken, and the honey gradually forms a complete sugar solution. At a given temperature, the penetration depth at 27 MHz is much greater than that at 915 MHz and 2.45 GHz. And based on the calculated penetration depth, dielectric heating at 27 MHz seems to has more advantages for large volume of materials. © Association of Food Scientists & Technologists (India) 2019.Nectarines (Prunus persica L. Bath) are very sensitive fruit to fungal infection. Today, the control of postharvest fruit diseases with essential oils (EOs) has been significantly noticed as a novel trend in biological preservation. In this study, volatile compounds of Cinnamon zeylanicum (CEO), Zataria multiflora (ZEO), and Satureja khuzestanica (SEO) were analyzed by Gas Chromatography-Mass spectroscopy. Also, the in vitro antifungal activities of EOs against Botrytis cinerea and Rhizopus stolonifer were evaluated at different concentrations. The in vivo antifungal activity of these EOs on artificially infected nectarine fruits was also considered. The major components were Thymol (32.68%) and Carvacrol (30.57%) for ZEO, cinnamaldehyde (80.82%) for CEO, and carvacrol (38.43%) for SEO. The application of different concentrations showed a decreasing trend in the fungus radial growth in all EOs. In the in vitro experiments, ZEO and CEO exhibited more significant