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Manuscript ID : EJMP-1505-1005 (R1) Visit : 95 Page: 42 - 53

10.30495/ejmp.2015.694499

Article Type: Original Research

Investigating some morphological and phytochemical traits of fruit in different genotypes of L. Ficus carica

Subject Areas : Environmental ecology

Zahra Keikha 1 (دانشجوی کارشناسی‌ارشد، گروه علوم باغبانی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گرگان، ایران)
Esmaeil Seifi 2 (استادیار، گروه علوم باغبانی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گرگان، ایران)
Feryal Varasteh 3 (استادیار، گروه علوم باغبانی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گرگان، ایران)
Azim Ghasemnezhad 4 (استادیار، گروه علوم باغبانی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گرگان، ایران)

Received: 2015-05-11 Accepted : 2015-09-27 Published : 2015-11-22

Keywords:

Abstract :

References:


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    2.
  2. Conde, C., Silva, P. and Fontes, N. 2007. Grape development and wine quality. Global Science Book, pp: 1-22.
    3.
  3. Du Toit, R., Volsteedt, Y. and Apostolides, Z. 2001. Comparison of the antioxidant content of fruits, vegetables and teas measured as vitamin C equivalents. Toxicology, 166:63-69.
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  4. Eberhardt, M.V., Lee, C.Y. and Liu, R.H. 2000. Antioxidant activity of fresh apples. Nature, 405: 903-904.
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  5. Ebrahimzade, M.A., Pourmorad, F. and Hafezi, S. 2008. Antioxidant Activities of Iranian Corn Silk. Turkish Journal of Biology, 32: 43-49.
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  7. Fawole, O.A. and Opara, U.L. 2013. Developmental changes in maturity indices of pomegranate fruit: A descriptive review. Scientia Horticlturae, 159: 152-161.
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  8. Gozlekci, S. and Kaynak, L. 2000. Physical and chemical changes during fruit development and flowering in pomegranate (Punica granatum) cultivar Hicaznar grown in Antalya region. CIHEAM, 79-85.
    9.
  9. Hassanpour, A., Esmaiili, M., Modarres Motlagh, A., and Rahmani Didar, A. 2010. Changes in viscoelastic properties of thompson seedless grapes during ripening. Journal of Food Research, 20 (2): 133-145.
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  10. Hind, A. Bashir, A. and Abu-Goukh, A. 2003. Compositional changes during guava fruit ripening. Food Chemistry, 80: 557-563.
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  12. Kim, M.Y., Choi, S.W. and Chung, S.K. 2000. Antioxidative flavonoids from the garlic (Allium sativum) shoot. Food Science and Biotechnology, 9: 199-203.
    13.
  13. Kulkarni, A.P. and Aradhya, S.M. 2005. Chemical changes and antioxidant activity in pomegranate arils during fruit development. Food Chemistry, 93: 319-324.
    14.
  14. Labbe, M., Pena, A. and Saens, C. 2010. Antioxidant capacity and phenolic composition of juices from pomegranates stored in refrigeration, In: International Conference on Food Innovation.
    15.
  15. Merken, H.M. and Beecher, G.R. 2000. Measurement of food flavonoids by high performance liquid chromatography: a review. Journal of Agricultural and Food Chemistry, 48: 577-599.
    16.
  16. Miura,, Kondo, K., Saito, T., Shimada, H., Fraser, P.D. and Misawa, N. 1998. Production of carotenoids lycopene, β-caroten and astaxanthin in the food yeast Candida utilise. Apple. Environmental Microbiology, 64: 1226.
    17.
  17. Omokolo, N.D., Tsala, N.G. and Djocgoue, P.F. 1996. Change in carbohydrate in, amino acid and phenol content in cocoa pods from three clones after infection and dwarfing in tomato seedlings. Plant Physiology and Biochemistry, 41: 283-288.
    18.
  18. Salmani, A. 2012. The effect of fruit harvesting time on the quantity and quality of oil and the percent of seed germination in olive cultivar Koroneiki. M.Sc thesis, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
    19.
  19. Silva, R.H., Abilio, V.C., Takatsu, A.L., Kameda, S.R., Grassl, C., Chehin, A.B., Medrano, W.A., Calzavara, M.B., Registro, S., Andersen, M.L., Machado, R.B., Carvalho, R.C., Ribeiro, A., Tufik, S. and Frussa-Filho, R. 2004. Role of hippocampal oxidative stress in memory deficits induced by sleep deprivation in mice. Neuropharmacology, 46: 895-903.
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  20. Solomon, A., Golubowicz, S., Yablowicz, Z., Grossman, S., Bergman, M., Gottlieb, H., Altman, A., Kerem, Z. and Flaishman, M.A. 2006. Antioxidant activities and anthocyanin content of fresh fruits of common fig (Ficus carica). Journal of Agricultural and Food Chemistry, 54: 7717-7723.
    21.
  21. Su, Q., Rowley, K.G., Itsiopoulos, C. and Dea, O’K. 2002. Identification and quantitation of major carotenoids in selected components of the mediterranean diet: green leafy vegetables, figs and olive oil. European Journal of Clinical Nutrition, 56: 1149-1154.
    22.
  22. Varaste, V., Arzani, K., and Zamani, Z. 2008. An Investigation of the Physicochemical Seasonal Changes of Pomegranate (Punica granatum) Fruit cv. Malas-e-Torsh-e-Saveh'. Iranian Journal of Horticultural Sciences, 39 (1): 29-38.
    23.
  23. Wanger, G.J. 1979. Content and vacuole/extra vacuole distribution of neutral sugars free amino acids, and anthocyanins in protoplast. Plant physiology, 64:88-93.
    24.

 

 

_||_

  1. Celik, H., Ozgen, M., Serce, S. and Kaya, C. 2008. Phytochemical accumulation and antioxidant capacity at four maturity stage of cranberry fruit. Scientia Horticulturae, 117: 345-348.
    2.
  2. Conde, C., Silva, P. and Fontes, N. 2007. Grape development and wine quality. Global Science Book, pp: 1-22.
    3.
  3. Du Toit, R., Volsteedt, Y. and Apostolides, Z. 2001. Comparison of the antioxidant content of fruits, vegetables and teas measured as vitamin C equivalents. Toxicology, 166:63-69.
    4.
  4. Eberhardt, M.V., Lee, C.Y. and Liu, R.H. 2000. Antioxidant activity of fresh apples. Nature, 405: 903-904.
    5.
  5. Ebrahimzade, M.A., Pourmorad, F. and Hafezi, S. 2008. Antioxidant Activities of Iranian Corn Silk. Turkish Journal of Biology, 32: 43-49.
    6.
  6. 2014. Agricultural data. Faostat.fao.org/faostat/collections? subset=agriculture, Aug. 2014.
    7.
  7. Fawole, O.A. and Opara, U.L. 2013. Developmental changes in maturity indices of pomegranate fruit: A descriptive review. Scientia Horticlturae, 159: 152-161.
    8.
  8. Gozlekci, S. and Kaynak, L. 2000. Physical and chemical changes during fruit development and flowering in pomegranate (Punica granatum) cultivar Hicaznar grown in Antalya region. CIHEAM, 79-85.
    9.
  9. Hassanpour, A., Esmaiili, M., Modarres Motlagh, A., and Rahmani Didar, A. 2010. Changes in viscoelastic properties of thompson seedless grapes during ripening. Journal of Food Research, 20 (2): 133-145.
    10.
  10. Hind, A. Bashir, A. and Abu-Goukh, A. 2003. Compositional changes during guava fruit ripening. Food Chemistry, 80: 557-563.
    11.
  11. 2003. Descriptors for Figs. International Plant Genetic Resources Institute, Rome, Italy. 52 p.
    12.
  12. Kim, M.Y., Choi, S.W. and Chung, S.K. 2000. Antioxidative flavonoids from the garlic (Allium sativum) shoot. Food Science and Biotechnology, 9: 199-203.
    13.
  13. Kulkarni, A.P. and Aradhya, S.M. 2005. Chemical changes and antioxidant activity in pomegranate arils during fruit development. Food Chemistry, 93: 319-324.
    14.
  14. Labbe, M., Pena, A. and Saens, C. 2010. Antioxidant capacity and phenolic composition of juices from pomegranates stored in refrigeration, In: International Conference on Food Innovation.
    15.
  15. Merken, H.M. and Beecher, G.R. 2000. Measurement of food flavonoids by high performance liquid chromatography: a review. Journal of Agricultural and Food Chemistry, 48: 577-599.
    16.
  16. Miura,, Kondo, K., Saito, T., Shimada, H., Fraser, P.D. and Misawa, N. 1998. Production of carotenoids lycopene, β-caroten and astaxanthin in the food yeast Candida utilise. Apple. Environmental Microbiology, 64: 1226.
    17.
  17. Omokolo, N.D., Tsala, N.G. and Djocgoue, P.F. 1996. Change in carbohydrate in, amino acid and phenol content in cocoa pods from three clones after infection and dwarfing in tomato seedlings. Plant Physiology and Biochemistry, 41: 283-288.
    18.
  18. Salmani, A. 2012. The effect of fruit harvesting time on the quantity and quality of oil and the percent of seed germination in olive cultivar Koroneiki. M.Sc thesis, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
    19.
  19. Silva, R.H., Abilio, V.C., Takatsu, A.L., Kameda, S.R., Grassl, C., Chehin, A.B., Medrano, W.A., Calzavara, M.B., Registro, S., Andersen, M.L., Machado, R.B., Carvalho, R.C., Ribeiro, A., Tufik, S. and Frussa-Filho, R. 2004. Role of hippocampal oxidative stress in memory deficits induced by sleep deprivation in mice. Neuropharmacology, 46: 895-903.
    20.
  20. Solomon, A., Golubowicz, S., Yablowicz, Z., Grossman, S., Bergman, M., Gottlieb, H., Altman, A., Kerem, Z. and Flaishman, M.A. 2006. Antioxidant activities and anthocyanin content of fresh fruits of common fig (Ficus carica). Journal of Agricultural and Food Chemistry, 54: 7717-7723.
    21.
  21. Su, Q., Rowley, K.G., Itsiopoulos, C. and Dea, O’K. 2002. Identification and quantitation of major carotenoids in selected components of the mediterranean diet: green leafy vegetables, figs and olive oil. European Journal of Clinical Nutrition, 56: 1149-1154.
    22.
  22. Varaste, V., Arzani, K., and Zamani, Z. 2008. An Investigation of the Physicochemical Seasonal Changes of Pomegranate (Punica granatum) Fruit cv. Malas-e-Torsh-e-Saveh'. Iranian Journal of Horticultural Sciences, 39 (1): 29-38.
    23.
  23. Wanger, G.J. 1979. Content and vacuole/extra vacuole distribution of neutral sugars free amino acids, and anthocyanins in protoplast. Plant physiology, 64:88-93.
    24.

 

 

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