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The effect of foliar application of gamma aminobutyric acid (GABA) and forchlorfenuron (CPPU) on some physiological and biochemical characteristics of strawberry cv. Camarosa

Naeimeh Soukht Saraei; Feryal Varasteh; Hamid Reza Sadeghipour

Articles in Press, Accepted Manuscript, Available Online from 08 September 2024

https://doi.org/10.22055/ppd.2024.47877.2199

Abstract

Introduction Strawberry is one of the most popular fruits, accordingly, its maintenance and increased quality without using harmful chemical compounds is of great concern. Gamma-aminobutyric ... Read More Introduction Strawberry is one of the most popular fruits, accordingly, its maintenance and increased quality without using harmful chemical compounds is of great concern. Gamma-aminobutyric acid (GABA) is a four-carbon non-protein amino acid that affects plant growth activities, tricarboxylic acid cycle, production of primary and secondary metabolites, and response to biotic and abiotic stresses. Growth hormones, especially those growth regulators that increase photosynthesis and plant function, have good potential for agricultural development. The plant hormone cytokinin plays an effective role in controlling many vital processes, including plant growth and flowering. Cytokinins cause an increase in cell division, and therefore, if they are used in the initial stage of the sigmoid curve of fruit growth, when cell division is underway, they may increase the number of cells in each fruit. Materials and Methods The well-developed and consistent strawberry plantlets of the Camarosa cultivar were planted during October 2022 in Ramian County, Golestan province, Iran (UTM: 318446, 4092385). The foliar application of GABA solutions at 10 and 20 mM as well as control (water) was carried out at the flowering stage and 10 days later and the foliar application of forchlorfenuron )CPPU( solutions at 5 and 10 mg/L was carried out at the flowering stage. This research was conducted in the form of a complete randomized blocks design in three replications. Fruits were collected when they reached a consistent ripening stage, as characterized by change of fruit's surface color to red by more than 75% and were promptly transported to the laboratory for analysis. Root volume and weight, total sugar and leaf photosynthetic pigments, length, diameter and shape of fruit, percentage of malformed fruit, fruit firmness, total sugar, fruit color, total weight of harvested fruit and fruit cytokinin were assessed. Data analysis was done using SAS version 9.1 software and comparison of means was done through Duncan's multiple range test at the 1% probability level. Results and Discussion The analysis of variance of the data showed that the effect of GABA treatment at the probability level of 1% on root volume and weight, carotenoid and chlorophyll b of leaf, fruit firmness and the total weight of the harvested fruit at the probability level of 1% and on the total chlorophyll of leaf and percentage of malformed fruit at the probability level of 5% was significant. Leaf area, chlorophyll a, total leaf sugar, fruit length, diameter and length-to-diameter ratio were not affected by GABA spraying. Also, the effect of CPPU treatment was significant at 1% probability level on root volume and weight, leaf area, leaf carotenoid, fruit length and firmness, and percentage of malformed fruits, and at 5% probability level on chlorophyll a and total, fruit length to diameter ratio. Total sugar and chlorophyll b of leaf, fruit diameter and total weight of harvested fruit were not affected by CPPU solution. GABA treatment (20 mM) could increase the total weight of the harvested fruits from each experimental unit by 17%. Plants sprayed with CPPU had more leaf area compared to the control non-sprayed plants. The total chlorophyll amount of leaf increased with increasing GABA and CPPU concentration, and the highest leaf total chlorophyll was found in 20 mM GABA (1.384 mg/g) and 10 mg/L CPPU (1.430 mg/g). 10 mg/L CPPU treatment caused 107 and 59% increase in root volume and weight compared to the control, respectively. The highest fruit length (65.51 mm) and fruit length to diameter ratio (1.69) were obtained in plants sprayed with 10 mg/L CPPU. The highest firmness of the fruit tissue (1.96 N/cm2) was observed in plants sprayed with 20 mM GABA. Accordingly, GABA and CPPU treatments could significantly reduce the malformed fruit and the lowest was observed in CPPU treatment at a concentration of 10 mg/L. Also, both GABA and CPPU treatments had a significant effect on fruit color brightness index and total fruit sugar. Conclusion GABA and CPPU can act as a regulatory factor for plant growth and development. In general, the fruits obtained from plants sprayed with GABA and CPPU were of higher quality. Finally, according to the results, foliar spraying of Camarosa strawberry plants with 20 mM GABA and 10 mg/L CPPU is recommended in order to produce high-quality and long-lasting fruit.

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The effect of salinity stress on morphological and physicochemical traits of pomegranate to select the tolerant genotypes and cultivars

Seyed Rasoul Ziatabar Ahmadi; Esmaeil Seifi; Ferial Varasteh; Vahid Akbarpour

Volume 46, Issue 2 , September 2023, , Pages 199-211

https://doi.org/10.22055/ppd.2023.42780.2073

Abstract

IntroductionSalt stress is one of the most important factors limiting the growth, development and the yield of plants that cause structural changes in important plant organs such as ... Read More IntroductionSalt stress is one of the most important factors limiting the growth, development and the yield of plants that cause structural changes in important plant organs such as stems, roots, leaves and petioles. In salinity conditions, the pomegranate tree cannot produce an economic product. Therefore, identification and use of selected pomegranate cultivars tolerant to salinity stress are necessary for breeding programs, introducing better cultivars and developing the pomegranate industry. Morphological and physicochemical changes can be used as indicators for selecting tolerant cultivars. Materials and MethodsThis study was conducted in 2019 in a factorial design based on a completely randomized block design in four replications in the laboratory of the department of horticultural sciences at Gorgan University of Agricultural Sciences and Natural Resources. The first factor was pomegranate genotypes in 15 levels, including four wild genotypes (Vahshi Inchehbrun, Vahshi Aliabad and Vahshi Kordkoi from Golestan province, and Miankaleh from Mazandaran province), eight local genotypes (Qand and Torsh Galoogah, Shirin, Torsh, and Gol Anar Behshahr, Fereshteh qermez Sari, Shirin and Torsh Shivand of Khuzestan), two commercial export genotypes (Yosefkhani and Malas momtaz Saveh) and one foreign genotype (Wonderful) and the second factor was the salinity at three levels including control, 2.5 and 6.4 grams per liter of sodium chloride (EC 1.4, 4 and 8 dS/m, respectively). After rooting of the cuttings and growing the new pot plants, salinity stress was applied for 10 weeks. Then, the morphological, physicochemical and phytochemical traits were measured. Results and DiscussionThe results showed that after applying salinity stress in all genotypes and cultivars, morphological and physicochemical traits such as stem length, stem diameter, the number of branches, the total number of leaves, root length, root diameter, leaf surface and leaf fresh weight, leaf dry weight, the relative water content of leaf, chlorophyll, total phenol and anthocyanin decreased in comparison with the control. Some of the other physicochemical and phytochemical traits such as electrolyte leakage, the percentage of abscised leaves and the percentage of necrotic leaves, cell membrane damage, salinity damage index and proline increased in comparison with the control. Also, the responses of genotypes were different in terms of tolerance to salinity stress and growth traits. Some of the cultivars were introduced as tolerant cultivars, some as semi-tolerant and some others as sensitive. With increasing the salinity stress, the amount of morphological, physicochemical and phytochemical traits changed significantly in sensitive cultivars. Moreover, the results of the analysis of variance showed that the effect of salinity on all measured traits was significant except the root dry weight. ConclusionBased on the obtained results, and after ranking and standardization, the Wonderful cultivar was recognized as the most tolerant cultivar. It was able to tolerate the salinity of 6.4 grams per liter of sodium chloride (8 dS m-1) well; followed by Fereshteh qermez and Malas Saveh. Torsh Galoogah, Torsh Shivand, Vahshi Inchehbrun, Shirin Shivand, Qand Galoogah, and Vahshi Miankaleh were identified as semi-tolerant cultivars and Vahshi Aliabad, Torsh Behshahr, Gol Anar behshahr, Vahshi Kordkoy and Shirin Behshahr were identified as sensitive cultivars to salt stress.

Interaction Effects of Oxalic Acid and Storage Time on Some Qualitative Characteristics of Plum Fruit cv. Santa Rosa

h. khosroabadi; F. Varasteh; E. Seifi

Volume 40, Issue 2 , September 2017, , Pages 15-24

https://doi.org/10.22055/ppd.2017.13113

Abstract

Background and Objectives Plum as a climacteric fruit has high ethylene production and respiration rate at the ripening stage which is the reason for its short postharvest life. In ... Read More Background and Objectives Plum as a climacteric fruit has high ethylene production and respiration rate at the ripening stage which is the reason for its short postharvest life. In order to evaluate the effect of oxalic acid treatment on postharvest storage life and maintain qualitative characteristics of plum fruit cv. Santa Rosa, an experiment was performed based on factorial in completely randomized design with two factors, oxalic acid concentration and storage time, in three replications. Material and Methods Plum fruits were harvested at the commercial harvest stage from a commercial orchard located in Golestan Province, Iran. On the same day, harvested fruits were transported to the laboratory and selected for the uniformity in size, shape and color. The selected fruit samples were distributed into four groups of 60 (each replicate contained 5 fruits). The selected fruits were immersed in oxalic acid solutions (0, 2, 4 and 6 mM) for 3 minutes and after removing the surface moisture at room temperature stored at 4 ◦C and 80 % relative humidity. The quantitative and qualitative traits of the fruit were evaluated every two week intervals during 42 days of storage. The obtained data were subjected to analysis of variance using SAS (9.1) software, and LSD values were calculated for the mean comparisons. Results The results showed that oxalic acid had a significant effect on soluble solids content, titratable acidity, vitamin C, peel anthocyanins and browning index, whilst weight loss, soluble solids content, titratable acidity, vitamin C, fruit flavor index, pH, flesh and peel anthocyanins, total chlorophyll and chlorophyll a, b, total carotenoids, phenols and flavonoids, antioxidant activity, electrolyte leakage and browning index were significantly influenced by storage time. The increment of the oxalic acid concentration led to increase of soluble solids content by the late week 4 of storage. The highest (1.21%) and lowest (0.38%) titratable acidity was recorded for 6 mM oxalic acid in week 2 and 2 mM oxalic acid in week 6 of storage, respectively. At the end of the storage, 6 mM oxalic acid caused to preserve the maximum Vit C content (11.63 mg/100g) compared to control. Oxalic acid had no significance on total phenols and flavonoids; however, the interaction between storage time and oxalic acid had also a significant effect on soluble solids content, titratable acidity, vitamin C, fruit flavor index, peel anthocyanins, phenols, flavonoids and browning index. The weight loss reached 9.96% by late week 6. The electrolyte leakage percent and browning index increased during storage period and the minimum browning index without any significant difference was observed in 2 mM (41.11%) and 4 mM (43.89%) oxalic acid treatments. Discussions In conclusion, oxalic acid significantly increased titratable acidity, vitamin C, plum peel anthocyanins and soluble solids compared to the control. The treated fruits had a lower browning index than the control. As a whole, regarding the results of this research, post-harvest application of 4 mM oxalic acid treatment could be used to maintain plum fruit qualitative properties and increase the time of storage.

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Author = F. Varasteh

The effect of foliar application of gamma aminobutyric acid (GABA) and forchlorfenuron (CPPU) on some physiological and biochemical characteristics of strawberry cv. Camarosa

Abstract

The effect of salinity stress on morphological and physicochemical traits of pomegranate to select the tolerant genotypes and cultivars

Abstract

Interaction Effects of Oxalic Acid and Storage Time on Some Qualitative Characteristics of Plum Fruit cv. Santa Rosa

Abstract