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Articles by M. Aran
Total Records ( 5 ) for M. Aran
  M. Kazemi , S. Zamani and M. Aran
  In this study, effects of different concentrations of glutamin, malic acid, Salicylic acid and their interaction on extending the vase life, total chlorophyll content, ACC-Oxidase activity, anthocyanin leakage, membrane stability and malondialdehyde content of Cut Flowers of 'Prato' Lily was investigated. The vase were placed in chambers at 25°C, relative humidity about 70% and 14 h photoperiod that was maintained using fluorescent lamps (light intensity of 15 μ mol m-2 sec-1) at the top of the corolla. The results showed that glutamin, malic acid and Salicylic acid treatments increased the vase life and decrease the percentage of wilting compared to the control. The vase solution containing 3 mM glutamin and 4 mM malic acid with 2 mM Salicylic acid significantly increased vase life compared to the control, in addition, the malondialdehyde accumulation and ACC-Oxidase activity reduced in the same solution while membrane stability was improved. Results suggest that glutamin and malic acid along with salicylic acid increases vase life by affecting many of the age-related changes associated with Lily petal senescence.
  M. Kazemi , S. Zamani and M. Aran
  The experiment was carried out to investigate the effect of different concentrations of Salicylic acid, Malic acid, Citric acid and Sucrose on keeping quality and vase life of gebrera cut flowers. In this study three levels of malic acid (0, 100 and 150 mg L-1 ), two levels of sucrose (0 and 3% w/v), three levels of salicylic acid (0 , 1.5 and 3 mM) and two levels of citric acid (0 and 150 mg L-1) were applied in a factorial arrangement, carried out in a complete randomized design on 144 gebrera cut flowers. The vase were placed in chambers at 19°C, relative humidity about 70% and 14 h photoperiod that was maintained using fluorescent lamps (light intensity of 15 μmol m-2 sec-1) at the top of the corolla. The recorded traits included Vase life, total chlorophyll content (SPAD reading), anthocyanin leakage, MDA content, ACC-Oxidase activity and water absorption. The results showed that malic acid, salicylic acid and sucrose treatments increased cut-flower water absorption, fresh weight and vase life, while decreasing MDA content, ACC-oxidase activity and membrane permeability together with total delaye of senescence and peroxidation of lipids. Maximum flower vase life was recorded in treatment with 150 mg L-1 malic acid+1.5 mM salicylic acid+sucrose 3%. A direct relationship between vase life and increasing of fresh weight and water uptake was observed as well.
  M. Kazemi , M. Aran and S. Zamani
  Apple texture can deteriorate during cold storage, resulting in softness and mealiness. The purpose of this work was to estimate shelf-life and to study the behavior of ‘Jonagold’ apples kept at 5°C in a normal atmosphere. The experiment was started in season 2010-2011 and Fruit Weight Losses, Fruit Firmness, Total soluble solids, Titratable acidity, Peroxidase activity, ascorbic acid content (Vitamin C) and Superoxide dismutase activity were measured at 15, 30 and 60th days of postharvest life. In this research, fruits were immersed in salicylic acid solution (0, 1.5, 3 mM) for 5 min, stored at 5°C up to 60 days. The results showed that fruit weight loss significantly decreased in all SA concentrations in comparison to control. Also, the results showed that fruits treated in SA solution for 5minutes had higher firmness, TA, Peroxidase activity, Superoxide dismutase activity and lower TSS than fruits that treated in control. Furthermore, significant changes were observed in browning index and relative electrical conductivity during storage in all treatments. The results showed that SA application was influenced on vitamin C value in comparison to control. In general, this experiment showed that post-harvest SA treatment prevented fruit softening and decreased weight losses. This treatment can be easily used to improve of apple fruits during.
  M. Kazemi , M. Aran and S. Zamani
  Kiwifruit texture can deteriorate during cold storage, resulting in softness and mealiness. The purpose of this work was to estimate shelf-life and to study the behavior of ‘Actinidia deliciosa cv. Hayward’ kiwifruit kept at 1°C in a normal atmosphere. The effects of postharvest calcium chloride and salicylic acid applications on shelf-life and quality attributes of kiwifruits (Actinidia deliciosa cv. Hayward) after harvest or cold storage up to 60 days were determined. The experiment was started in season 2010-2011 and fruit weight losses, fruit firmness, total soluble solids (TSS), titratable acidity (TA), Peroxidase activity (POD) and ascorbic acid content (Vitamin C) were measured at 15, 30 and 60th days of postharvest life. The fruits were immersed in deionised water or at three calcium concentrations (0, 2 and 4% (W/V) and three salicylic acid concentrations (0, 2 and 4 mM). Results showed that fruit weight loss significantly decreased in combined treatment (calcium+salicylic acid) in comparison to control. Also, results showed that combined treatment (calcium+salicylic acid) increase fruit firmness and Peroxidase activity, while decreasing weight losses percentages and fruit decay percentage during cold storage at 1°C for 60 days (p≤0.05). Results showed that postharvest calcium chloride dips did not effect TA % in kiwifruit in during storage, while the fruits treated in SA solution for 5 min had higher TA and lower TSS than fruits that treated in control and Ca (p≤0.05). Furthermore, significant changes were observed in browning index and relative electrical conductivity during storage in all treatments (p≤0.05). The results showed that combined treatment (calcium+salicylic acid) application was influenced on Vitamin C value in comparison to control. In general, this experiment showed that post-harvest Salicylic acid (SA) and Ca treatments prevented fruit softening and decreased weight losses. This treatment can be easily used to improve of apple fruits during.
  M. Kazemi , M. Aran and S. Zamani
  Combinations of glutamine, succinic acid, Salicylic acid and citric acid were used as preservative mixture for cut Lisianthus and their effect on regulation of senescence was examined. In this study, the recorded traits included vase life, total chlorophyll content (SPAD reading), anthocyanin leakage, malondialdehyde content and ACC-oxidase activity. The vase were placed in chambers at 19°C, relative humidity about 70% and 14 h photoperiod that was maintained using fluorescent lamps (light intensity of 15 μmol m-2 sec-1) at the top of the corolla. The results showed that glutamine, succinic acid and Salicylic acid treatments increased the vase life and decrease the percentage of wilting compared to the control. The vase solution containing 3 mM glutamine and 4 mM succinic acid with 2 mM salicylic acid significantly increased vase life compared to the control, in addition, the malondialdehyde accumulation and ACC-Oxidase activity reduced in the same solution while membrane stability was improved. Results suggest that glutamine, succinic acid and Salicylic acid increases vase life by affecting many of the age-related changes associated with Lisianthus petal senescence.
 
 
 
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