Elaheh Hosseini Sanavi; Bahram Abedy; Tahereh Parvaneh
Abstract
Numerous studies have been performed on the effect of rootstock and cultivar on physicochemical traits of apple fruit with their results showing different effects of these two factors. In order to study three vegetative rootstocks on some quantitative and qualitative characteristics of apple cultivars ...
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Numerous studies have been performed on the effect of rootstock and cultivar on physicochemical traits of apple fruit with their results showing different effects of these two factors. In order to study three vegetative rootstocks on some quantitative and qualitative characteristics of apple cultivars "Golden Delicious" and "Red Delicious", an experiment was carried out in factorial design based on randomized complete blocks with four replications in orchard of Mashhad Agricultural Research Center in 2021. Fruit quantitative and qualitative characteristics, including weight, volume, density, length, diameter, firmness, pH, total soluble solids, phenol content, antioxidant properties and anthocyanin have been measured. The highest amount of total phenol (652.9 μg.g-1FW) and anthocyanin (35.9 mg.g-1FW) has been measured in "Red delicious" on M9 rootstock. The results of this study show that "Red delicious" has had the highest amount of diameter (78/64 mm) and weight (166/9 g). The highest amount of fruit firmness has been observed in M9 rootstock (5/64 kgcm-3). In general, the results of this study indicate a different effect of rootstock and cultivar interaction on the studied characteristics. Depending on the purpose of gardener, different grafting compounds can be recommended "Red delicious" on M9 and MM106 rootstock with highest amount of total phenol and anthocyanin is suggested as a valuable grafting compounds in terms of health benefits under Mashhad Climatic Conditions.
FArzaneh Kheiri; Taher Barzegar; Zahra Ghahremani; Vali Rabiei
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 ...
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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 at 20 and 45ºC (dipping for 2 min time) and 60ºC (dipping for 2o sec time), then stored for 12, 24 and 35 days at 8°C and 98% RH in refrigerator. The results showed that the quality and vitamin Ccontent of fruits decreased during storage. Coating of pepper with chitosan significantly delayed loss of TSS, firmness, vitamin C, weight losses and fruit quality. Pepper coated with 2% chitosan had the highest effect on keeping fruit quality. Hot water had significant effect on fruit quality. Water with 45°C as hot water treatment improved firmness, titrable acidity, vitamin C, visual quality and activity of catalase and peroxidase enzymes. Heat damage was observed on fruit dipping at 60°C. According to the results, treatment of 2 percent chitosan with hot water 45°C had the best effect on the studied parameters.
Meysam Mohammadi; Mehdi Saidi; Orang Khademi; Masoud Bazgir
Abstract
In order to study the effects of GA3and CaCl2 treatments in resolve the problems of sweet pepper culture in Ilam region (including small size fruits with sunscald and blossom end rot disorders), this study was carried out in Ilam University in 2012. For that, GA3 (50 mg/l) and CaCl2 (0.5%) treatments ...
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In order to study the effects of GA3and CaCl2 treatments in resolve the problems of sweet pepper culture in Ilam region (including small size fruits with sunscald and blossom end rot disorders), this study was carried out in Ilam University in 2012. For that, GA3 (50 mg/l) and CaCl2 (0.5%) treatments were sprayed at two (fruit set and 15 days thereafter) and three (fruit set, 10 and 20 days thereafter) times on the ‘California Wonder’ peeper and after ripening fruit characteristics were investigated. The results showed that, in most of the studied traits, there were no significant differences between two and three spraying times. However, GA3 in comparison to control, significantly increased yield, fruit number, marketability, fruit diameter, fruit weight, flesh firmness, fruit dry matter, ascorbic acid content, antioxidant capacity, chlorophyll content, plant height, internodes length, leaf area and lateral branch number and decreased sunscald and blossom end rot rates. CaCl2 treatment as compared to control increased fruit dry matter, flesh firmness, fruit thickness, chlorophyll b and total chlorophyll content, and reduced sunscald and blossom end rot. However, CaCl2 treatment had no significant effects on vegetative properties, including stem height, shoot diameter, internodes length, leaf area, lateral branch number, as well as fruit size and yield. According to these results, application of both GA3 and CaCl2 treatments can be effective in improving the qualitative and quantitative properties of sweet pepper.