Kobra Mahdavian
Abstract
Soil salinity is one of the critical challenges for development of culture area of agricultural crops. In the present study a pot experiment was conducted in factorial based on completely randomized design aimed to investigate the impact of exogenous application of salicylic acid (SA 0, 0.75 and 1.5 ...
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Soil salinity is one of the critical challenges for development of culture area of agricultural crops. In the present study a pot experiment was conducted in factorial based on completely randomized design aimed to investigate the impact of exogenous application of salicylic acid (SA 0, 0.75 and 1.5 mM) and calcium chloride (CaCl2 0, 50 and 100 mM), solely or in combination, on plant growth, photosynthetic pigments (total chlorophyll (Chl), carotenoids, anthocyanin), and some metabolic parameters (reducing sugars, proline, lipid peroxidation and scavenging ability on DPPH (2,2-diphenyl-1-picrylhydrazyl) radical) of red bean exposed to salt stress (0, 25 and 75 mM NaCl). Results showed that exogenous application of SA or calcium (Ca) alone improved plant performance under NaCl stress. Growth slowed down under salinity. Malondialdehyde (MDA), DPPH radical, anthocyanin, and proline content were increased under salinity stress. However, application of SA and Ca enhanced the growth parameters, improved the Chl, carotenoids, and reducing sugars content, and significantly reduced MDA and DPPH radical in plants. Therefore, induced tolerance to salinity as the result of SA and Ca application may be related to the regulation of antioxidative responses. Furthermore, the beneficial effect of SA and Ca were achieved by applications of 0.75 mM SA and 50 mM CaCl2, which are recommended to improve red bean performance under saline conditions. In conclusion, exogenous application of SA and Ca improved salinity stress tolerance through the regulation of antioxidant system.
Farid Moradinezhad; Mehdi Jahani
Abstract
The main objective of this work was to assess the effectiveness of salicylic acid (SA), calcium chloride (CaCl2) or sodium bicarbonate (NaHCO3), and packaging on some qualitative properties of apricot fruit during cold storage. The experiments were conducted using a completely randomized design as factorial, ...
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The main objective of this work was to assess the effectiveness of salicylic acid (SA), calcium chloride (CaCl2) or sodium bicarbonate (NaHCO3), and packaging on some qualitative properties of apricot fruit during cold storage. The experiments were conducted using a completely randomized design as factorial, with three replicates. Fruits were dipped in SA (0.1 or 0.5 mM), CaCl2 (1 or 2%) or NaHCO3 (0.2 or 0.5%) solutions for 3 min at 22°C. Then, fruits were placed into polyethylene trays and wrapped with cellophane films to create a passive modified atmosphere packaging, whilst the second group remained unwrapped. Fruits were stored in a cool room at 0.5 ± 0.5°C. Regardless of chemical treatments, total soluble solids (TSS), organoleptic characteristics, and shelf life were higher in packed fruit compare to unpacked fruit. The TSS, weight loss and firmness were lower in fruits covered with cellophane compared to unwrapped fruit. Fruits that treated with SA (0.5 mM) and covered with cellophane film had the lowest TSS while treated fruit with CaCl2 (1%) with no cover indicated the highest TSS. Generally, there was a significant decrease in fruit firmness under the cellophane layer compare to unpacked fruits while in treated fruit with CaCl2 (1%) firmness in packed fruit was obviously higher than unpacked fruits. The best visual quality and taste were obtained in treated fruit with CaCl2 (2%), followed by SA (0.5 mM) when they were packed with cellophane film. The highest shelf life obtained in treated fruit with SA (0.1 mM), followed by NaHCO3 (0.5%). Overall, a combination of chemical treatments and packaging with cellophane film improved fruit quality and extend shelf life significantly compared to the control.