[Home ] [Archive]   [ فارسی ]  
:: Main :: About :: Current Issue :: Archive :: Search :: Submit :: Contact ::
:: Volume 1, Issue 1 (9-2015) ::
3 2015, 1(1): 31-38 Back to browse issues page
Biochemical Changes of Olive (Olea europaea L.) Fruit on Koroneiki, T2 and T7 Cultivars in During Fruit Ripening in Ahvaz Zone
Azadeh Zaman *, SyyedMansour Syyednejad, Nourollah Moallemi
Department of Biology, Faculty of Science, Shahid Chamran University, Ahvaz, Iran
Abstract:   (12697 Views)

The aim was to study structure of the biochemical constituents of olive fruit show considerable changes during growth and ripening. In this investigation was studied some biochemical characterization (total sugar, photosynthetic pigments and total anthocyanin) on Koroneiki, T2 and T7 cultivars of olives in during fruit ripening in Ahvaz zone. So that, information on these parameters is important factor in quality assessment of olive products. Samples were harvested on 1th of July and on every 15th of each month till October. Photosynthetic pigments content was measured according to Lichtenthaler. Total anthocyanin was determined by the PH differential method. The soluble carbohydrates were determined using the phenol-sulphuric acid method. The highest and lowest content of total carotenoid belonged to Koroneiki cultivar (16.14 mg/g FW) at harvest 1 and to T2 cultivar (2.64 mg/g FW) at harvest 6, respectively. The anthocyanin content of different olive cultivars increased in during fruit ripening. Highest of total anthocyanin content belonged to T7 cultivar (0.033 mg/g FW) at harvest 6. The total sugar content decreased during ripening. The highest total sugar content of fruit belonged to Koroneiki cultivar (86.3 mg/g FW) at harvesting time 1 and the lowest to T7 cultivar (7.7 mg/g FW)  at harvesting time 6 as well. In general, T7 cultivar by high content of anthocyanin and adaptation to warm climatic conditions of ahvaz, showed its advantage in comparison to the other studied cultivars.

Keywords: Fruit ripening, Olive, Pigment, Total anthocyanin, Total sugar
     
Type of Study: Research | Subject: Special
Received: 2015/03/11 | Accepted: 2015/08/19 | Published: 2015/08/23
Send email to the article author

Add your comments about this article
Your username or Email:

CAPTCHA


XML   Persian Abstract   Print


Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:

Zaman A, Syyednejad S, Moallemi N. Biochemical Changes of Olive (Olea europaea L.) Fruit on Koroneiki, T2 and T7 Cultivars in During Fruit Ripening in Ahvaz Zone. 3. 2015; 1 (1) :31-38
URL: http://ijppb.lu.ac.ir/article-1-35-en.html


Rights and permissions
Creative Commons License This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
Volume 1, Issue 1 (9-2015) Back to browse issues page
مجله فیزیولوژی و بیوشیمی گیاهی ایران Iranian Journal of Plant Physiology and Biochemistry
Persian site map - English site map - Created in 0.14 seconds with 30 queries by YEKTAWEB 4447