Jafarizadeh, E., Ibrahimzadeh, Sh., & Energjan, N. (2004). Tomato coated with edible coatings based on whey powder. In: Proceeding of the9th Int. Cong. of Chem Engin. [In Persian]
 Krochta, J.M., & Mulder-Johnston de, C. (1997a). Oxygen and aroma barrier properties of edible films: Areview. Food Sci Technol., 8, 228.
 Krochta, J. M., & Mulder-Johnston de, C. (1997b). Edible and biodegradable polymer films: Challenges and opportunities. Food Sci Technol., 51, 61-77.
 Dugan, M., Kayacier, A., & IC, E. (2007). Rheological characteristics of some food hydrocolloids processed with Gamma irradiation. Food Hydrocoll., 21(3), 392-396.
 Luallen, T. E. (1985). Starch as a functional ingredient. Food Technol., 39: 59-63.
 Rogols, S. (1986). Starch modifications: A view into the future. Cereal Foods World., 31, 869-874.
 Luallen, T. E. (1988).Structure, characteristics and uses of some typical carbohydrate food ingredients. Cereal Foods World., 33, 924-927.
 Schierbaum, F., & Kettlitz, B. (1994). Studies on rye starch properties and modification. Viscograph pasting characteristics of rye starches. Starch., 46, 2-8.
 Fringant, C., Rinaudo, M., Foray, M. F., & Bardet, M. (1998). Preparation of mixed esters of starch or use of an external plasticizer: two different ways to change the properties of starch acetate films. Carbohydr Polym., 35, 97-106.
 Chen, M. H., & Bergman, C. J. (2005). Influence of kernel maturity, milling degree and milling quality on rice bran phytochemical concentration. Cereal Chem., 82, 4-8.
 Blennow, A., Bay-Smidt, A. M., Leonhardt, P., Bandsholm, O., & Madsen, H. M. (2003). Starch paste stickiness is a relevant native starch selection criterion for wet-end paper manufacturing. Starch., 55, 381-389.
 Adebowalea, K. O., Olu-Owolabi, B. I., Olayinkaa, O. O., & Lawalb, O. S. (2005). Effect of heat moisture treatment and annealing on physicochemical properties of red Sorghum starch. Biotechnol., 4(9), 928-933.
 Basiak, E., Lenart, A. & Debeaufort, F. (2017). Effect of starch type on the physico-chemical properties of edible films. Int J Biol Macromol,S0141-8130, 16, 31643-9.
 Marı´a, A., Garcı´a, M. N., Martino & Noemı´, E. Zaritzky. (1998). Plasticized Starch-Based Coatings To Improve Strawberry (Fragaria _ Ananassa) Quality and Stability. J. Agric. Food Chem, 46, 3758-3767.
 Farayde M., F., Silvia Maria, M., Thiago, C., José Ignacio, V., & Lucia Helena, I.M. (2015). Edible films and coatings based on starch/gelatin: Film properties and effect of coatings on quality of refrigerated Red Crimson grapes. Post-harvest Biol and Technol, 109, 57-64.
 Kester, J. J., & Fennema, O. R. (1986). Edible films and coatings: A review. Food Technol., 42, 47-59.
 Narasinga Rao, B.S. (2012). Nutritive Value of Rice Bran. Nutr Found of India, New Delhi 110 016.
 Amarasinghe, B. M. W. P. K., & Gangodavilage, N. C. (2004). Rice brane oil extraction in Sri Lanka Data for process equipment design. Food and Bioprod Process., 82, 54-59.
 Hassani, F., Javanmard, M., & Grossiy, F. (2010). Evaluation of shelf-life of Kiwi fruit coated with whey protein concentrate and rice bran oil. Food Sci and Technol Res., 167-158. [In Persian]
 Lifen, Z., Fusheng, C., Penglong, Z., Shaojuan, L. & Hongshun, Y. (2016). Influence of Rice Bran Wax Coating on the Physicochemical Properties and Pectin Nanostructure of Cherry Tomatoes. Food Bioprocess Technol.
 Nourbehesht, N. (2017). Production and evaluation of low fat Sausages using emulsion gel based on Inulin and rice bran oil. Isfahan: University of Technology, Department of Food Sci and Technol. [In Persian]
 Tournas, V.H., & Katsoudas, E. (2005). Mold and yeast flora in fresh berries Grapes and citrus fruits. Food Microb., 105, 11-17.
 Mostofi, Y., Dehestani-Ardekani, M., & Razavi, H. (2011). The Effect of chitosan on post-harvest life increase and qualitative characteristics of Grape cultivar shahroudi. Food Sci Technol., 93-102. [In Persian]
 Riku, A., Talja, H., Hele´n, Y.H., & Roos-Jouppila, K. (2007).Effect of various polyols and polyol contents on physical and mechanical properties of potato starch based films. Carbohydr Polym., 67, 288-295.
 Shaw, N. B., Monahan, F. J., Ó Riordam, E. D., & Ó Sullivan, M. (2002). Effect of Soya oil and glycerol on physical properties of composite WPI film. Food Eng., 51(4), 299-304.
 Daneshnia, R. (2015). The effect of Chitosan and Aloe-vera gel edible coating to prevent mold growth and preservation the quality of the Grape. Gorgan: University of Science and Agriculture. Food Technol. [In Persian]
 Baliga, B., & Madaiah, N. (1970). Quality of Sausage emulsion prepared from mutton. Food Sci., 35, 383-385.
 Iranian National standard. (1992). Fruit and vegetable products- Determination of acidity- Test method. Iranian Institute of Standards and Industrial Research (First ed)., pp. 373. [In Persian]
 Prvaneh. V. (2010). Food quality control and chemical testing (6th ed). Tehran University Publisher. [In Persian]
 Shahkoomally, S., & Ramezanian, A. (2014). Effect of natural Aloe-vera gel coating combined with Calcium chloride and Citric acid treatments on Grape (Vitis vinifera L. Cv. Asgari) quality during Storage. Food Sci and Technol., 1, 1-5. [In Persian]
 Benzie, I.F., & Strain, J.J. (1996(. The ferric reducing ability of plasma (FRAP) as a measure of antioxidant power: The FRAP assay. Anal Biochem., 239, 70-76.
 Abdullahi, A. (2008). The effect of three herbal essential oils on the control of fungal diseases post-harvest of two Grape varieties. Urmia: University of Hortic. [In Persian]
 Sato, A., Yamanez, H., Hirakawa, N., Otobe, K., & Yamada, M. (1997). Varietal differences in the texture of Grape berries measured by penetration tests. Vitis., 36 (1), 7-10.
 Razavi, M.A., & Akbari, R. (2014). Biophysical properties of agricultural and food products (5th ed). Ferdowsi University of Mashhad. [In Persian]
 Gao, P., Zhu, Z., & Zhang, P. (2013). Effects of Chitosan-Glucose complex coating on post-harvest quality and shelf -life of table Grapes. Carbohydr Polym., 95(1), 371-378.
 Guilbert, S. (1986). Technology and application of edible protective films. Food Packaging and Preservation: Elsevier Applied Sci Publishing.,pp. 371-394.
 Jutamongkon, R., Praditdoung, S., & Vananuvat, N. (2011). Effect of rice bran waxing on fruit and vegetable storage. Nat Sci., 45, 1115-1126.
 Huang, X., Kakodaand, Y., & Gui, W. (2001). Hydrocolloid in emulsions particle size distribution and interfacial activity. Food Hydrocoll., 15, 533-542.
 Slavutsky, M.A., & Bertuzzi, A.M. (2015). Formulation and characterization of Nanolaminated starch based film. Food Sci Technol., 61, 407-13.
 Garcia, M.A., Martino, M.N., & Zaritzky, N.E. (2000). Lipid addition to improve barrier properties of edible starch based films and coatings. Food Sci., 65(6), 7-941.
 Asghari, M., & Ahadi, L. (2012). The effect of application post-harvest Salicylic acid and Aloe-vera gel on the qualitative characteristics and antioxidant activity of Uzum red Grape cultivar. HorticSci, Agric Sci and Ind., 3, 342-349. [In Persian]
 Emamifar, A. (2014). Evaluation the effect of Aloe-vera gel as an edible coating on the microbial, physicochemical and sensory characteristics of fresh Strawberries during storage. Food Sci and Technol., 2nd Year, 6, pp. 15-29. [In Persian]
 Taghizadeh, A. (2012). Optimizing the formulation of active polysaccharide coatings to increase the shelf-life of full and freshly sliced Apples by the surface response method. University of Tabriz, Aras Int Campus. [In Persian]
 Galvis-Sanchez, A. C., Fonseca, S. C., Morais, A. M., & Malcata, F. X. (2003). Physicochemical and sensory evaluation of ,,Rocha” Pear following controlled atmosphere storage. Food Sci., 68, 318-327.
 Gerossi, F., Javanmard, M., & Hassani, F. (2009). Application of edible coating based on whey protein and Gellan gum for Apricot fruit. Islamic Azad University, Department of Food Ind. Food Sci and TechnoL., 8, 29. [In Persian]
 Ochoa-Velasco, C. E., & Guerrero-Beltran, J. A. (2014). Post-harvest quality of peeled prickly Pear fruit treated with Acetic acid and Chitosan. Post-harvest Biol and Technol., 92, 139-145.
 Eshghi, S., Hashemi, M., Mohammadi, A., Badiei, F., Mohammad Hosseini, Z., Ahmadi Soomeh, K., & Qanati, K. (2012). Nutr Sci and Food Ind., 2, 9-19. [In Persian]