Evaluation of the effect of growing area and different directions of tree on physiological browning and some morphological traits of fruits in plum (Prunus saliciana cv. Shablon(
Subject Areas : GeneticSeyyed Mojtaba Hosseini 1 , Esmaeel Sayfi 2 , Mohammad Ali Aghajani 3
1 - Department of Horticultural Sciences, Islamic Azad University, Science and
Research Branch, Tehran, Iran
2 - Department of Horticultural Sciences, Gorgan University of Agricultural Sciences
and Natural Resources, Gorgan, Iran
3 - Center of Agricultural and Natural Resources Research of Golestan Province, Iran
Keywords: Physicochemical traits, Prunus saliciana, Cultivar Shablon, Flesh browning, Physiological disorder,
Abstract :
Plum flesh browning is one of the most important disorders in Golestan. This research is aimed to evaluate the effects of climatic conditions on this disorder and other physiochemical traits of the fruit. The evaluation was done using a randomized complete block in a nested design with three replications. The influence of different regions (Azad Shahr, Bandar Gaz, Ghonbad, and AghGhala) on total fruit number, yield, and the percentage of disorder were significant. Results demonstrated that the most fruit number and yield belonged to Bandar Gaz while Azad Shahr had the lowest levels of these attributes. In addition, the highest disorder percentage was registered in Bandar Gaz, whereas no disorder was observed in Ghonbad and Agh Ghala. Data analysis in infected regions (Azad Ahahr and Bandar Gaz) revealed that region had a significant effect on some physical traits of fruits. Furthermore, the effect of type of fruit in region was significant on all chemical traits. Comparison of means showed that the highest fruit length, fruit diameter, stone weight, and stone length belonged to normal fruits of Azad Shahr. The highest soluble solid content was recorded in normal fruits of southwestern Bandar Gaz and the lowest soluble solid content was seen in normal fruits of northwestern Azad Shahr. Physical traits of fruits (weight, length, diameter, and the ratio of length to diameter) showed a significant correlation with physical traits of stone (length, diameter, the ratio of length to diameter, and stone thickness), and the weight of fruit flesh. Among physical traits, fruit weight, fruit length, fruit diameter, stone width, and stone thickness, and among chemical traits only total acidity had a significant relationship with pH.
Aguilera, M.P., Beltran, G., Ortega, D., Fernandez, A., Jimenz, A. and Uceda, M. (2005). Characterization of virgin olive oil of Italian olive cultivars Frantoio and Lechino grown in Andalusia. Food Chemistry. 89: 387-391.
Amiot, M.J., Tacchini, M., Aubert, S., and Nicolas, J. (1992). Phenolic composition and browning susceptibility of various apple cultivars at maturity. Journal of Food Science, 57: 958–962.
Atashi, C. and Mashayekhi, K. (2014). Plant physiology experiments guide. Agricultural Science and Natural Resources of Gorgan Press. pp. 306.
Chorli, K., Shahkoei. A., Hassanzadeh Namghi, M., Vatani. A. and Tophighi. A. (2012). Province investigation: Gorgan. Organization for publishing and desiccating of school books. Second publication. pp. 3-19.
Coseteng, M.Y. and Lee, C.Y. (1987). Changes in apple polyphenol oxidase and polyphenol concentrations in relation to degree of browning. Journal of Food Science, 52(4): 985–989.
Davies, F.S. and Albrigo, L.G. 1999. Citrus. Acribia, SA10-37.
Dzondo-Gadet, M., Mayap-Nzietchueng, R. Hess, K. Nabet, P. Belleville, F. and Dousset, B. (2002). Action of boron at the molecular level: effects on transcription and translation in a cellular system. Biological Trace Element Research. 85: 23–33.
Fraignier, M., marques, L., fleuriet, A. and macheix, J. (1995). Biochemical and immunochemical characteristics of polyphenol oxidase from different fruits of Prunus. Journal of Agricultural and Food Chemistry. 43: 2375-2380.
Hakimi, G. (1996). Raising of apricot and wild plum trees. Urmia Jahad Daneshgahi Press.
Kang, R.Y. and Yu, Z.F. (2005). Effects of chitosan and calcium chloride coating treatments on the enzyme activities of Yangshan peach during refrigerated storage. Chang jiang Fruits. 1: 12–14.
Khalaj, K., Ahmadi, N. and Souri, M.K. (2015). Effect of calcium and boron foliar application on fruit quality in Asian pear cultivar ‘KS10’. Journal of Crop Production and Processing. 4(14): 89-97.
Kiattisak, D., Richard, K. and Owusu, A. (1999). A comparative study of polyphenol oxidases from taro (Colocasia esculenta) and potato (Solanum tuberosum var. Romano). Food Chemistry. 64: 351-359.
Lozano, J.E., Drudis-Biscari, R. and Ibarz-Ribas, A. (1994). Enzymatic browning in apple pulps. Journal of Food Science. 59(3): 564–567.
Marschner, H. (1995). Mineral nutrition of higher plants. Academic Press, San Diego.
Martinez, M.V. and Whitaker, J.R. (1995). The Biochemistry and control of enzymatic browning. Trends in Food Science and Technology. 6(6): 53-273.
Milani, J. and Hamedi, M. (2005). Susceptibility of five apple cultivars to enzymatic browning. Acta Horticulturae. 682(682): 2221-2226.
Mori, K., Sugaya, S. and Gemma, H. (2005). Decreased anthocyanin biosynthesis in grape berries grown under elevated night temperature condition. Scientia Horticulturae. 105(3): 319-330.
Nuncio-Jauregui, N., Calin-Sanchez, A., Carbonell-Barrachina, A. and Hernández, F. (2014). Changes in quality parameters, proline, antioxidant activity and color of pomegranate (Punica granatum L.) as affected by fruit position within tree, cultivar and ripening stage. Scientia Horticulturae. 165: 181-189.
Osuga, D., Van Der Schaaf, A. and Whitaker, J.R. (1994). Control of polyphenol oxidase activity using a catalytic mechanism. In: Protein structure-function relationships in foods, pp. 62-88. Ed. R.Y. Yada, R.L. Jackman and J.L. Smith. Chapman and Hall, New York..
Sadeghzadeh. D. (2009). Encyclopedia of temperate area fruits (stone fruits). Shahr Ab press. p. 96.
Sapers, G.M. (1993). Browning of foods, control by sulfites, antioxidants, and other means. Food Technology. 47(10): 75-81.
Schwartz, E., Tzulker, R., Glazer, I., Bar-Ya’akov, I., Wiesman, Z., Tripler, E., Bar-Ilan, I., Fromm, H., Borochov-Neori, H. and Holland, D. (2009). Environmental conditions affect the color, taste, and antioxidant capacity of 11 pomegranate accessions fruits. Journal of Agricultural and Food Chemistry. 57(19): 9197-9209.
Sestras, R., Botu, M., Mitre, V., Sestras, A. and Rosu-Mares, S. (2007). Comparative study on the response of several plum cultivars in central Transylvania conditions, Romania. Notulae Botanicae Horti Agrobotanici Cluj-Napoca. 35: 69-75.
Talaei, A. (1998). The physiology of temperate fruit trees. University of Tehran press. p. 164.
Tura, D., Gigliotti, C., Pedo, S., Failla, O., Bassi, D. and Serraiocco, A. (2007). Influence of cultivar and site of cultivation on levels of lipophilic and hydrophilic antioxidants in virgin olive oils (Olea europea L.) and correlations with oxidative stability. Sientia Horticulturae. 112: 108-119.
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Aguilera, M.P., Beltran, G., Ortega, D., Fernandez, A., Jimenz, A. and Uceda, M. (2005). Characterization of virgin olive oil of Italian olive cultivars Frantoio and Lechino grown in Andalusia. Food Chemistry. 89: 387-391.
Amiot, M.J., Tacchini, M., Aubert, S., and Nicolas, J. (1992). Phenolic composition and browning susceptibility of various apple cultivars at maturity. Journal of Food Science, 57: 958–962.
Atashi, C. and Mashayekhi, K. (2014). Plant physiology experiments guide. Agricultural Science and Natural Resources of Gorgan Press. pp. 306.
Chorli, K., Shahkoei. A., Hassanzadeh Namghi, M., Vatani. A. and Tophighi. A. (2012). Province investigation: Gorgan. Organization for publishing and desiccating of school books. Second publication. pp. 3-19.
Coseteng, M.Y. and Lee, C.Y. (1987). Changes in apple polyphenol oxidase and polyphenol concentrations in relation to degree of browning. Journal of Food Science, 52(4): 985–989.
Davies, F.S. and Albrigo, L.G. 1999. Citrus. Acribia, SA10-37.
Dzondo-Gadet, M., Mayap-Nzietchueng, R. Hess, K. Nabet, P. Belleville, F. and Dousset, B. (2002). Action of boron at the molecular level: effects on transcription and translation in a cellular system. Biological Trace Element Research. 85: 23–33.
Fraignier, M., marques, L., fleuriet, A. and macheix, J. (1995). Biochemical and immunochemical characteristics of polyphenol oxidase from different fruits of Prunus. Journal of Agricultural and Food Chemistry. 43: 2375-2380.
Hakimi, G. (1996). Raising of apricot and wild plum trees. Urmia Jahad Daneshgahi Press.
Kang, R.Y. and Yu, Z.F. (2005). Effects of chitosan and calcium chloride coating treatments on the enzyme activities of Yangshan peach during refrigerated storage. Chang jiang Fruits. 1: 12–14.
Khalaj, K., Ahmadi, N. and Souri, M.K. (2015). Effect of calcium and boron foliar application on fruit quality in Asian pear cultivar ‘KS10’. Journal of Crop Production and Processing. 4(14): 89-97.
Kiattisak, D., Richard, K. and Owusu, A. (1999). A comparative study of polyphenol oxidases from taro (Colocasia esculenta) and potato (Solanum tuberosum var. Romano). Food Chemistry. 64: 351-359.
Lozano, J.E., Drudis-Biscari, R. and Ibarz-Ribas, A. (1994). Enzymatic browning in apple pulps. Journal of Food Science. 59(3): 564–567.
Marschner, H. (1995). Mineral nutrition of higher plants. Academic Press, San Diego.
Martinez, M.V. and Whitaker, J.R. (1995). The Biochemistry and control of enzymatic browning. Trends in Food Science and Technology. 6(6): 53-273.
Milani, J. and Hamedi, M. (2005). Susceptibility of five apple cultivars to enzymatic browning. Acta Horticulturae. 682(682): 2221-2226.
Mori, K., Sugaya, S. and Gemma, H. (2005). Decreased anthocyanin biosynthesis in grape berries grown under elevated night temperature condition. Scientia Horticulturae. 105(3): 319-330.
Nuncio-Jauregui, N., Calin-Sanchez, A., Carbonell-Barrachina, A. and Hernández, F. (2014). Changes in quality parameters, proline, antioxidant activity and color of pomegranate (Punica granatum L.) as affected by fruit position within tree, cultivar and ripening stage. Scientia Horticulturae. 165: 181-189.
Osuga, D., Van Der Schaaf, A. and Whitaker, J.R. (1994). Control of polyphenol oxidase activity using a catalytic mechanism. In: Protein structure-function relationships in foods, pp. 62-88. Ed. R.Y. Yada, R.L. Jackman and J.L. Smith. Chapman and Hall, New York..
Sadeghzadeh. D. (2009). Encyclopedia of temperate area fruits (stone fruits). Shahr Ab press. p. 96.
Sapers, G.M. (1993). Browning of foods, control by sulfites, antioxidants, and other means. Food Technology. 47(10): 75-81.
Schwartz, E., Tzulker, R., Glazer, I., Bar-Ya’akov, I., Wiesman, Z., Tripler, E., Bar-Ilan, I., Fromm, H., Borochov-Neori, H. and Holland, D. (2009). Environmental conditions affect the color, taste, and antioxidant capacity of 11 pomegranate accessions fruits. Journal of Agricultural and Food Chemistry. 57(19): 9197-9209.
Sestras, R., Botu, M., Mitre, V., Sestras, A. and Rosu-Mares, S. (2007). Comparative study on the response of several plum cultivars in central Transylvania conditions, Romania. Notulae Botanicae Horti Agrobotanici Cluj-Napoca. 35: 69-75.
Talaei, A. (1998). The physiology of temperate fruit trees. University of Tehran press. p. 164.
Tura, D., Gigliotti, C., Pedo, S., Failla, O., Bassi, D. and Serraiocco, A. (2007). Influence of cultivar and site of cultivation on levels of lipophilic and hydrophilic antioxidants in virgin olive oils (Olea europea L.) and correlations with oxidative stability. Sientia Horticulturae. 112: 108-119.
