عنوان مقاله :
بررسي تغييرات سفتي بافت ميوه رد و گلدن دليشز پس از برداشت با توجه به نوع پايه رقم و تيمار كلريد كلسيم
عنوان به زبان ديگر :
Study on the changes of post harvest red and golden delicious apple flesh firmness in relation with rootstock,
cultivar and calcium chloride treatments
پديد آورندگان :
حسيني فرهي، مهدي نويسنده باشگاه پژوهشگران جوان؛ دانشگاه آزاد اسلامي واحد ياسوج H. Farahi, M , ابوطالبي، عبدالحسين نويسنده دانشگاه آزاد اسلامي واحد جهرم Aboutalebi, A , پناهي كردلاغري ، خدابخش نويسنده Panahi Kord Laghari, Kh
كليدواژه :
سيب , سفتي گياه , رقم (گياه ) , پايه , كلريد كلسيم
چكيده لاتين :
Flesh firmness is one of the most important quality characteristics in apple. In order to study on the changes of post harvest
apple flesh firmness in relation with rootstock, cultivar and calcium chloride treatments. This experiment was conducted in
2004 in completely randomize design with factorial arrangement and three replication. Treatments was in cloud rootstockin
two levels (seedling, Mailing merton 106)cultivar in two levels (red and goldendelicious) calciumchloridein five levels (0,
1,1.5,5,7.5 %) andstorage period in three levels (50, 100,150day). Results showed that rootstockhad significantly effect on
flesh firmness, howeverhighestfirmness was on seedlingrootstock. Cultivar typeshowed significantly effecton fleshfirmness,
Red delicious showed higher firmness than golden delicious. Dipping in calcium chloride solution increased flesh firmness
verysignificant ratecomparedto controlhighestCa concentration was in fruits, treated withcalcium chloride7.5%solution
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