The effects of calcium nitrate on the fruit quality in Cucumis sativus

Subject Areas :

Gholamreza  Nasiri ¹ (Department of Horticulture, Science and Research Branch, Islamic Azad University, Tehran, Iran.)
Alireza  Ladan Moghadam ² (Department of Horticulture, Garmsar Branch, Islamic Azad University, Grmsar, Iran)
Zahra  Oraghi Ardebili ³ (Department of Biology, Garmsar Branch, Islamic Azad University, Grmsar, Iran)

Received: 2016-06-01 Accepted : 2017-01-09 Published : 2017-02-19

Keywords: peroxidase, Ascorbate, Calcium nitrate, Phenylalanine ammonia, Cucumbers, Fruit quality,

Abstract :

The present study was conducted to evaluate the effects of application of calcium nitrate on quality related characteristics of fruits in Cucumis sativusFactorial in a completely randomized design with 4 treatments and 3 replications. Plants were sprayed with 4 concentrations (0, 0.5%, 1% and 2%) of calcium nitrate in pre and post flowering stages. The application of calcium nitrate led to the decreases in soluble solid, compared to control. In comparison to control, chlorophyll content, acidic and ascorbate levels significantly were increased in calcium nitrate treated samples. on the first day, and the value of 74 quarters and the lowest stiffness for the tenth day of treatment 1% and amounts to 21.4, the highest TTA on the first day and for 0.5% of the amount was 0.52 Lowest TTA also to prepare 2% calcium nitrate on the tenth day of the 0.336, the highest amount of Vitamin C and Calcium Nitrate 1% on the first day to 0.86 and the lowest amount of calcium nitrate 0.5% on the tenth day enzyme activity in the fifth day for the saltpeter 0% and amounts to 76.4 and the highest value for calcium nitrate 0.5% and the tenth day of the 40.34 and the minimum value for the first day of calcium nitrate and 1% to the value of 66/9. The results of this study indicate that the use of positive role of calcium on quality and postharvest life of fruits.