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The genus Elaeagnus (Elaeagnaceae) has been introduced in Iran by one or two species, i. e. E. angustifolia and E. orientalis . The species are widely cultivated trees, but native in a few localities. They are extremely variable in shape of leaves and fruits. Fruits used to be eaten highly and as they have variable tastes, the preferred ones have been subject to selection in the course of time. Nowadays, several distinct cultivars are known in Iran. The species and cultivars were studied in the field and different herbaria in Iran. In this paper a single Shurei^, are^، Kolahi^, and^، Churuk^,,^، Khormai^,,^، Anabi^,,^، Shekari^,,^، species E. angustifolia and its six cultivars, i.e.introduced from Iran

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Silene ghahremaninejadii (Caryophyllaceae) is described as a new species to science in this article based on critical differences in certain characters of both vegetative and reproductive organs, compared with its closely related taxa, i.e. S. marschallii and S. ruprechtii. The new species has compact caudex, glabrous leaves and pedicles, cylindrical calyx without indumentums on its inner surface, deeply bifid petals without coronal scales and glabrousfilaments. In addition, a hypothesis about the speciation process of the species is proposed.

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 Specimens collected from the forest areas of Mazandaran Province (Iran), Kojour, between Lashkenareh

and Gandis-Kala village showed significant characteristics. At first glance, these specimens looked similar to A. szowitsianum, but with no indumentum on fruit. Further studies showed that those specimens belong to a new species, Alyssum mazandaranicum Mirzadeh & Assadi sp. nov., which was confined to the ecotone area between Euro-Siberian and Irano -Turanian regions. More populations of this new species were also found in other localities with similar ecological circumstances. Here, the new species is described, illustrated and compared with the closest taxon.

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Nowadays, brown macroalgae are considered to be a source of various nutritional and pharmaceutical compounds. In addition, fish roe is very susceptible to spoilage due to its high amount of protein and unsaturated fatty acids. In order to postpone the deterioration of roe-related products, salt and preservatives are utilized. Natural preservatives are recommended because of the adverse effects of chemical additives. Thus, different concentrations of pure alginate (0.1%, 0.2%, 0.3%, 0.4%, 0.5%) were chose and then the 0.2% alginate was selected on the basis of the sensory evaluation of the results. Moreover, the treatments including control (salt-alginate-free), A₁ (containing 2.5% salt) A₂ (containing 0.2% alginate), A₃ (containing 2.5% salt and 0.2% alginate) were used to investigate their preservative effects on fish roe. The quality of rainbow trout roe was assessed within 0, 15, 30, 45 days at refrigerated storage. The treatment A₃ showed significant differences in microbial, chemical and sensory results compared with other treatments (p≤0.05). According to the results, salting 2.5% and alginate 0.2% method gave good flavor and increased shelf life to the roe.