Mehdi Abdolahi; Farid Shekari
Abstract
To evaluate the effects of seed priming with salicylic acid on quality and baking traits of wheat flour, cv. Alvand, under different sowing dates, a factorial experiment was conducted on the basis of complete randomized block design. The factors were seed priming with salicylic acid (including untreated ...
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To evaluate the effects of seed priming with salicylic acid on quality and baking traits of wheat flour, cv. Alvand, under different sowing dates, a factorial experiment was conducted on the basis of complete randomized block design. The factors were seed priming with salicylic acid (including untreated seeds or control treatment, 400, 800, 1200, 1600, 2000 and 2400 µM concentrations of salicylic acid) and two sowing dates (23rd of Oct. and 22nd of Nov.). Results showed that priming slightly decreased (less than 1%) protein percent compared to control treatment in both sowing dates. It may be due to positive effects of salicylic acid on seed yield and higher accumulation of starch in seeds compared to protein. On the other hand, priming enhanced Zeleny number and loaf volume. Wet gluten, gluten index and seed yield increased by application of seed priming. This was higher in second sowing date compare to the first sowing date. In addition, higher concentrations of salicylic acid lead to more increment in measured parameters.
Hamid Rahnemoun; Farid Shekari; Jalil Dejampour; Mohammad Bagher Khorshidi
Abstract
To evaluate morphological and biochemical changes of almond (Prunus dulcis Mill.) under salt stress conditions and determine relationship among accumulation of Na and Cl with these traits, an experiment was conducted based on completely randomized design with four treatments including 0 (control), 25, ...
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To evaluate morphological and biochemical changes of almond (Prunus dulcis Mill.) under salt stress conditions and determine relationship among accumulation of Na and Cl with these traits, an experiment was conducted based on completely randomized design with four treatments including 0 (control), 25, 50 and 75 mM of pure sodium chloride and three replications from 2010 to 2012. The seed of healthy almond genotypes grown in natural saline areas of East-Azerbaijan province were used as the experimental material in this study. Salt treatments were influenced during eight weeks following the growth and appearance of 15 – 20 leaves on each seedling. The results showed that the threshold of marginal leaf scorch symptoms was in relation with an accumulation of 9–11 mg/g DW Na. Also, mean of free proline content increased from 37.7 to 117.9 µmol.g-1 FW linearly and significantly in parallel with the accumulation of Na and Cl in the leaves. Under same conditions, catalase and ascorbate-peroxidase activity increased significantly; however peroxidase activity increased up to 50 mM salinity but decreased subsequently at higher levels of salt.