mohammad reza malekzadeh shamsabad; Majid Esmaeilizadeh; Hamidreza roosta; fatemeh nazoori
Volume 22, Issue 1 , Winter 2020, , Pages 165-179
Abstract
In soilless culture, lack of correct management in fertigation causes stress in plants due to restricted root volume and low water holding capacity of substrate. The present study aimed to assess managing the fertigation practice and foliar application of potassium sulfate in soilless culture of strawberry ...
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In soilless culture, lack of correct management in fertigation causes stress in plants due to restricted root volume and low water holding capacity of substrate. The present study aimed to assess managing the fertigation practice and foliar application of potassium sulfate in soilless culture of strawberry cv. paros. A factorial experiment was conducted with two factors including fertigation frequency at three levels (1, 4 and 10 times per day) and foliar application with potassium sulfate at three levels of concentration (0 as control, 1 and 2 g/L). The experiment was carried out based on a complete randomized design with three replications in Vali-e-Asr University of Rafsanjan. Results indicated that increasing the fertigation frequency up to four times a day led to a significant increase in dry weight of shoot and root, number of fruits, concentration of chlorophyll a and b, leaf relative water content and leaf Ca and Mg content. The highest values of leaf area, fruit weight, number of inflorescence as well as potassium and iron content of leaf and root were obtained by 10 times of fertigation per day. Potassium sulfate foliar application with concentration of 1 g/L had the most effect on leaf area as well as shoot, root and fruit dry weight, vegetation index increased in plants treated with 2 g/L potassium sulfate compared with those without any foliar application treatment. The highest content of leaf soluble carbohydrates belonged to the plants treated with once-a-day fertigation and foliar application of 2 g/L potassium sulfate.
fatemeh nazoori; Siamak Kalantari; Nader Doraki; Alireza Talaie; Amanollah Javanshah
Volume 16, Issue 4 , Spring 2015, , Pages 795-807
Abstract
In order to improve the quality and the possibility of fresh pistachio exports , the impact of different harvest time on storage of ‘Ahmadaghaii’ Pistachio was investigated. In 2011, pistachios harvested at three stages of fruit ripening (40, 70 and 100 percent of hulling) in hulling fresh, ...
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In order to improve the quality and the possibility of fresh pistachio exports , the impact of different harvest time on storage of ‘Ahmadaghaii’ Pistachio was investigated. In 2011, pistachios harvested at three stages of fruit ripening (40, 70 and 100 percent of hulling) in hulling fresh, fresh without hulling and dried pistachio packaged in pulpy bag and held in two-temperature storage (1 ± 4 and 1 ± 12 ° C) for 45 Days. Data were analizaed with factoriel in format of randomized completely design in three replications. The results showed expedition and delay in harvest, increases period of storage and temperature result to increes of endocarp spots and low fruit retention. Increase of temperature and during storage result to decress of taste and low fruit firmness and kernel damage, acidity, peroxide, water loss were increase. This data showed that to keep fruit fresh pistachio, harvesting in stage of 70-80% of ripening, processing with fresh hulling and storage in 1 ± 4 ° C temperature, result to retention of fresh pistachio to 45 days.
Fatemeh Nazoori; Siamak Kalantari; Amanollah Javanshah; Nader Doraki; Alireza Talaie
Volume 15, Issue 4 , Winter 2014, , Pages 119-135
Abstract
This study was done to evaluate the effects of harvest time on some factor of ‘Ahmadaqaie’ pistachio nuts in Rafsanjan. In three consecutive years (2009-2012) during three stages of friut ripening (40, 70 and 100 percent of hulling), fruit was harvested and physiological and biochemical parameters ...
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This study was done to evaluate the effects of harvest time on some factor of ‘Ahmadaqaie’ pistachio nuts in Rafsanjan. In three consecutive years (2009-2012) during three stages of friut ripening (40, 70 and 100 percent of hulling), fruit was harvested and physiological and biochemical parameters were measured. The experiments were conducted as randomized complete block design with compound analysis in three replications. Most of the traits were influenced by harvest time more than latitude and length of piistachio. The highest amount of protein (20.5%), chlorophyll content (6 mg) and inflorecence bud retention (61%) was in immature nuts (40 percent). Pistachios harvested in stage two (70%) had the best quality and quantity despite of green kernal and good taste of immature pistachio nuts. Although third harvest (100%) increased the dry weight and percent of nut splitting, but have some problems including increasing early splitting, endocarp yellowing, nut drop under the trees, and finally difficult to harvest operations which will increase fungal infections and reduce the nutritional value. In the best time of harvesting in normal condition, the nutritional value, splitting and dry matter were high that roughly coincides with the 70 to 80 percent ripening stage.