[Home ] [Archive]   [ فارسی ]  
:: Main :: About :: Current Issue :: Archive :: Search :: Submit :: Contact ::
Main Menu
Journal Information::
Articles archive::
For Authors::
For Reviewers::
Contact us::
Site Facilities::
Search in website

Advanced Search
Receive site information
Enter your Email in the following box to receive the site news and information.
:: Search published articles ::
Showing 2 results for Anthocyanin

Azadeh Zaman , Syyedmansour Syyednejad, Nourollah Moallemi ,
Volume 1, Issue 1 (9-2015)

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.

Esmail Arab Tajandarreh , Abdolhossein Rezaei Nejad, Ahmad Ismaili , Farhad Karami , Ali Gharaghani ,
Volume 1, Issue 1 (9-2015)

In order to determination of relationship between yield and physiological and phenological traits and to understanding direct and indirect effects of various parameters on the yield, an experiment was conducted on 20 genotypes of strawberries at center of research of Kurdistan, Iran. Multivariate statistical analyses including principal components analysis (PCA) and cluster analysis were used to assess the pattern grouping of genotypes. Results of cluster analysis based on all measured traits, grouped genotypes into 5 clusters at Euclidean distance of 10. Important traits with high effects on clustering included chlorophyll a, b, ab, anthocyanin, yield, flowering period and appearance of first flower and fruit. PCA analysis revealed 4 principle components that covered 68.62% of total variance. The first component with 29.57% included chlorophyll a, b, ab, anthocyanin and yield, and the second component with 17.24% included flowering period and appearance of first flower and fruit. Results of biplot were similar to the results of cluster analysis. Although there was positive and significant correlation between chlorophyll a, b, ab, flowering period, and appearance of the first fruit with yield, there were not significant correlation between soluble solids and titratable acidity with yield. There was a negative and significant correlation between anthocyanin and appearance of the first flower with yield. The results of stepwise regression showed that 6 characters entered to model including anthocyanin content, flowering period, appearance of the first fruit and flower, stolon and fruiting period. Genetic Path coefficient analysis revealed that appearance of the first fruit had the highest positive direct effect on yield and anthocyanin had the highest negative direct effect on yield.

Page 1 from 1     

مجله فیزیولوژی و بیوشیمی گیاهی ایران Iranian Journal of Plant Physiology and Biochemistry
Persian site map - English site map - Created in 0.06 seconds with 26 queries by YEKTAWEB 4514