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Paper Information

Journal:   IRANIAN JOURNAL OF MEDICINAL AND AROMATIC PLANTS   November-December 2017 , Volume 33 , Number 5 (85) #a00480; Page(s) 871 To 881.
 
Paper: 

Effects of foliar application of calcium nitrate and calcium chloride on antioxidant properties and quality of Ziziphus jujubaMill

 
 
Author(s):  GHESMATI M., Moradinezhad f.*, KHAYYAT M.
 
* Department of Horticultural Science, Faculty of Agriculture, University of Birjand, Birjand, Iran
 
Abstract: 
Jujube (Ziziphus jujuba Mill. ) is one of the invaluable medicinal plants, widely used in the pharmaceutical industry due to its vitamins, mucilage, antioxidants, alkaloids and phenolic compounds. Calcium, involved in determining the fruit quality, is one of the most important minerals and its role in the improvement of secondary metabolites in plants has been proved. Nevertheless, little information is available regarding the foliar application of this element on jujube plant. Hence, the current research was aimed to investigate the effects of foliar application of calcium nitrate or calcium chloride on antioxidant properties and quality attributes of jujube fruit. The study was carried out in a randomized complete block design. Treatments were included control (distilled water), calcium chloride (0. 5 and 1%) and calcium nitrate (0. 5 and 1%). The Foliar application was done in two stages; in fruit cell division stage (20 days after full bloom) and in fruit cell growth stage (40 days after full bloom). The results showed that foliar application of calcium nitrate (0. 5%) significantly increased the titratable acidity of the fruit. Calcium chloride treatment (0. 5%) also increased fruit anthocyanin content compared to the control. The highest antioxidant properties, vitamin C, and calcium content were obtained in calcium chloride (1%) treatment. The maximum values of chlorophyll a, b and total were observed in the leaves treated with calcium nitrate at a concentration of 1%. In general, the results showed that foliar application of calcium salts improved the quality and antioxidant properties of jujube fruits compared to the control.
 
Keyword(s): Anthocyanin,antioxidant,chlorophyll,calcium,vitamin C
 
References: 
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