Evaluation of the effect of magnetic field, gibberellic acid hormone and temperature treatments on some physiological characteristics of Salva strawberry in Shiraz region

Subject Areas : Sustainable production technologies

Mohammad Reza Zandi ¹ , Abolhossein Aboutalebi Jahromi ² , Behnam Behroznam ³ , Abdul Rasool Zakirin ⁴

1 - Ph.D. Student, of Horticulture, Jahroom Branch, Islamic Azad University, Jahroom, Iran
2 - Associate Professor of Horticulture, Jahroom Branch, Islamic Azad University, Jahroom, Iran
3 - Assistant Professor of Horticulture, Jahroom Branch, Islamic Azad University, Jahroom, Iran
4 - Assistant Professor of Agricultural Management, Jahroom Branch, Islamic Azad University, Jahroom, Iran

Received: 2023-02-12 Accepted : 2023-03-20 Published : 2023-02-20

Keywords: Polyphenoloxydase, Catalase, TitrableAcidityFruit, Chlorophyll, peroxidase,

Abstract :

In order to investigate the effect of gibberellic acid, magnetic field and temperature on strawberry, this research was conducted in form of split plot on based of randomiz completely design and treatments include gibberellic acid, magnetic field and temperature stress in three levels. The results of analysis of variance of the data showed that the interaction effect on all studied traits was significant. The comparison of the averages showed that the highest amounts of chlorophyll a (14.95 mg of protein per minute) and total chlorophyll (28.54 mg of protein per minute) in the treatment of 100 mg/L gibberellic acid, magnetic field of 10 millitesla and temperature of 2 degrees and the highest of chlorophyll b (9.26 mg of protein per minute) and polyphenol oxidase enzyme (57.52 mg of protein per minute) were obtained in the treatment of 50 mg/L of gibberellic acid, 10 milliTesla magnetic field and 8 degrees. The highest amounts of peroxidase (53.6 mg of protein per minute) in the treatment of 100 mg/liter of gibberellic acid acid, magnetic field of twenty millitesla and temperature of twenty degrees Celsius and the highest values of titratable acidity (0.89 percent) and pH (6.9) were obtained in the treatment of no use of gibberellic acid, no use of magnetic field and temperature of 20 degrees. In terms of the triple interaction effect, the best effective treatment on increasing the storage time of strawberries was the combined treatment of 50 mg/L gibberellic acid and 10 milliTesla magnetic field and 8 degrees Celsius temperature.