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Articles by M. Goudarzi
Total Records ( 3 ) for M. Goudarzi
  M. Goudarzi and H. Pakniyat
  The effects of salt stress (NaCl and Na2SO4 in 1:1 ratio) on the activity of peroxidase (POD), proline accumulation, protein, Na + and K + contents and K + /Na + ratio were studied on leaves of two maize and wheat genotypes. Wheat cvs., [Kavir (tolerant) and Ghods (sensitive)] and maize cvs. [704 (tolerant) and 666 (semi-tolerant)] were grown under control (ECe = 1.26 dS m 1) and two levels of salinity (ECe = 6.8 and 13.8 dS m 1, respectively) in a greenhouse. A Completely Randomized Design (CRD) with factorial treatments with three replications was used. Salinity stress decreased K + and K + /Na + ratio and increased Na + , proline, protein and POD activity in both genotypes of wheat and maize under both salinity levels. Furthermore the results showed a lower amount of proline, protein and POD activity in wheat than maize cvs. On the other hand, the higher amounts of K + and K + /Na + ratios which were found in wheat than maize resulted in better ion homeostasis in wheat that caused this species to have a higher tolerance than maize. In wheat cvs.; salinity stress resulted in an increase in proline and protein contents, POD activity, K + and K + /Na + ratio in Kavir cultivar than Ghods. However, Ghods cultivar showed a higher Na + content than Kavir. In maize, cultivar 704 showed a higher increase in proline and protein contents, POD activity, K + and K + /Na + ratio and a lower increase in Na + than 666 cultivar. Maize cvs. showed a higher level of proline, protein and POD activity than wheat cvs., but these components may have been a reaction to salt stress in maize and not a plant response associated with tolerance. The results of this study suggest that Na + and K + contents and K + /Na + ratio in maize as a C4 plant and in wheat as a C3 plant may be considered for selecting the tolerant cultivars.
  M. Goudarzi and H. Pakniyat
  In a pot experiment, 15 cultivars of Iranian wheat (Triticum aestivum L.) were evaluated at glasshouse for proline and protein concentrations, peroxidase (POD) activity, SSI and STI in response to salinity (NaCl and Na2SO4 in 1:1 ratio). A Completely Randomized Design (CRD) with factorial treatments in three replications was used. Using three salt treatments: 1.26 (control), 6.8 and 13.8 dS m-1. Salinity caused increase in proline and protein and POD activity in wheat genotypes in two salinity treatments. Kavir, Niknejad and Marvdasht showed high increase in some of studied traits compared with Ghods, Zarin and Cross Adl (sensitive cultivars). Based on studied traits other genotypes may be considered as semi-tolerant cultivars. Furthermore, tolerant cultivars showed higher STI and lower SSI compared with non-tolerant cultivars. Result showed that salinity tolerances are associated with higher accumulation of proline and protein concentration and higher POD activity in wheat.
  A. Jalali , Z.N. Khorasgani , M. Goudarzi and N. Khoshlesan
  The aim the present study was the quantitative analysis of a potential fungal toxin, patulin in various samples of juice supplied from a commercial apple juice factory in Southwest area of Iran. For this purpose 150 samples of apple juice (local product) from the Southwest reign of Iran, were taken. Ten milliliter of each sample was dissolved in 5 mL buffer. The samples were treated by C18-SPE cartridge and analyzed by high-performance liquid chromatography (HPLC) using UV detector. Results showed level of patulin were higher than 10 μg L-1 in 90% of apple juices. Overall 13/3% of the apple juice samples had levels higher than 50 μg L-1 with maximum level of 106/01 μg L-1. The mean concentration of patulin in apple juice was 26/92 μg L-1. The results of this study showed not significant proportion of the patulin exceeding the 50 mg L-1 limit for apple juice set by WHO and certain European countries. However, constant surveillance of the patulin is strongly recommended because the available data is limited and the hot weather conditions in this area, incidence and level of this toxin could change according to factors like weather conditions, pH, type and stage of apple maturation.
 
 
 
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