Herbal
Shahram Sedaghathoor; Seyedeh Ameneh Sajjadi; Seyedeh Khadijeh Abbasnia Zare
Abstract
Introduction: In addition to providing significant amounts of nutrients in our diet, plants reduce the risk of many diseases. The beneficial effects of their consumption are due to the presence of various antioxidant compounds such as vitamin C, polyphenols and flavonoids.Materials & Methods: The ...
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Introduction: In addition to providing significant amounts of nutrients in our diet, plants reduce the risk of many diseases. The beneficial effects of their consumption are due to the presence of various antioxidant compounds such as vitamin C, polyphenols and flavonoids.Materials & Methods: The antioxidant properties of fruits are directly related to the presence of these compounds in plants. For this purpose, a study was conducted to evaluate the biochemical and antioxidant quality of blood orange, kumquat and grapefruit. In this study, after random sampling of blood oranges of Moro, Kumquat and Grapefruit, various traits including protein content, vitamin C, anthocyanin, antioxidant capacity, catalase and peroxidase enzyme activity, polyphenols and flavonoid content were measured. The obtained data were analyzed using analysis of variance.Results & discussion: The results showed that the highest amount of protein, polyphenols and anthocyanin was found in blood orange fruit, the highest amount of vitamin C and peroxidase was related to kumquat and the highest amount of flavonoids, catalase activity and antioxidant capacity was obtained from grapefruit.Conclusion: Although blood orange is a valuable fruit, but, the highest amount of vitamin C and peroxidase was related to kumquat and the highest antioxidant capacity was obtained from grapefruit.
Herbal
Shahram Sedaghathoor; Seyedeh Khadijeh Abbasnia Zare; Seyedeh Ameneh Sajjadi
Abstract
To evaluate the chilling tolerance of three commercial kiwifruit cultivars (Hayward, Golden and Red) this study was carried out as a factorial experiment using randomized block design with three replications from January to May, 2019. The first factor was kiwifruit cultivars that included three cultivars ...
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To evaluate the chilling tolerance of three commercial kiwifruit cultivars (Hayward, Golden and Red) this study was carried out as a factorial experiment using randomized block design with three replications from January to May, 2019. The first factor was kiwifruit cultivars that included three cultivars of Hayward, Golden and Red; the second factor was 3 levels of chilling [including: b1) 4 ºC, b2) -6 ºC and b2) -16 ºC] and the third factor was three phonological stages of kiwifruit cultivars including: dormancy of buds, swelling of buds and fruit-set stages. The evaluated traits included Na, K, Ca, Mg, electrolyte leakage and proline. The results revealed that Ca, Mg, electrolyte leakage index and proline content of fruit-set stage were the highest and in the dormant buds and the swelling bud stage, the difference were not statistically significant. According to the results, the highest amounts of Ca and proline content were obtained at -6 ° C. The results also showed that the highest proline content and the lowest electrolyte leakage were related to Golden cultivar. Since increasing the electrolyte leakage shows the sensitivity to cold stress, so it can be concluded that Golden cultivar was more resistant to cold than the other examined cultivars.
