Volume 25 (2023)
Volume 24 (2022)
Volume 23 (2021)
Volume 22 (2020)
Volume 21 (2019)
Volume 20 (2018)
Volume 19 (2017)
Volume 18 (2016)
Volume 17 (2015)
Volume 16 (2014)
Volume 15 (2013)
Volume 14 (2012)
Volume 13 (2011)
Volume 12 (2010)
Volume 11 (2009)
Study of the seed priming effect of different barley (Hordeum vulgare L.) varieties on various germination characteristics

moslem heydari; Mehrdad Chaichi

Volume 25, Issue 3 , September 2023, , Pages 543-555

https://doi.org/10.22059/jci.2023.350550.2754

Abstract
  Objective: Seed priming is the simplest and the best method to increase seed germination speed.Methods: To address this, in a study aimed at the effect of priming of different barley (Hordeum vulgare L.) cultivars on various germination characteristics, in the form of a factorial experiment was conducted ...  Read More

Growth and physiological responses of sweet basil to foliar application of chelate and nanochelate of potassium under deficit irrigation stress

Fatemeh Zarei; Malek Hossein Shahriari; Rahim Nikkhah; Parviz Bayat; Ali Dindarlou

Volume 20, Issue 4 , February 2019, , Pages 849-868

https://doi.org/10.22059/jci.2018.261491.2061

Abstract
  This research was carried out with the aim of studding the effect of chelate and nanochelate of potassium foliar application on some growth and physiological characteristics of basil (Ocimum basilicum L.) under deficit irrigation stress. The study was conducted as a factorial experiment in a randomized ...  Read More

Effects of chitosan coating and hot water treatment on postharvest characteristics of fruit pepper

FArzaneh Kheiri; Taher Barzegar; Zahra Ghahremani; Vali Rabiei

Volume 18, Issue 3 , December 2016, , Pages 595-608

https://doi.org/10.22059/jci.2016.56623

Abstract
  In order to study the effects of chitosan and hot water treatments on storability and fruit quality of sweet pepper "Paks", an experiment was conducted as a factorial design in the base of CRD with three replications.Fruits were treated withchitosan at four levels (0, 1, 1.5 and 2 percent) and hot water ...  Read More