A STUDY OF SOME OF THE COMMPONENTS IN THE PISTACHIA NUT AND THE EFFECT OF POLLEN GRAINS ON QUANTITIVE AND QUALITATIVE TRAITS OF THEM

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AFSHARI H.; TALAEI A.R.; SADEGHI GH.R.

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Journal: Journal of Horticultural Science Year:2008 | Volume:22 | Issue:2 Page(s): 13-24

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Title

A STUDY OF SOME OF THE COMMPONENTS IN THE PISTACHIA NUT AND THE EFFECT OF POLLEN GRAINS ON QUANTITIVE AND QUALITATIVE TRAITS OF THEM

Author(s)

AFSHARI H. | TALAEI A.R. | SADEGHI GH.R. | Issue Writer Certificate

Keywords

AHMADAGHAIIQ3

OHADIQ3

KALEGHOOCHIQ3

XENIAQ3

METHAXENIAQ3

FATTY ACIDQ2

Abstract

To study the effects of XENIA and METHAXENIA on the pistachio Nut, 4 male genotypes from among all male genotypes provided by Rafsanjan Pistachio Research Institute were selected. The flowering period of the chosen genotypes was the same as 3 female cultivars of Kalleghoochi, OHADI, and AHMADAGHAII. By using Split plot in the Form OF completely randomized blocks design, we conducted various experiments during 2005 and 2006. Only total fruit weight and blankness have Been affected by the pollen type. Highest fruit weight Were related to fruits of kalleghuchi cultivar (3.4gr) and lowest fruit weight belonged to fruits of OHADI(2.2gr). Highest percent of blankness in the first year WAS related to AHMADAGHAII fruits (27%) and r27 pollens Had the highest percent of blankness in both years (33%,25%). By the way, highest fruit weight and lowest blankness was established by male genotype’s pollen of N16. The highest percentage of fat was found in the kernels of AHMADAGHAII (52.92%) and the lowest in Kalleghoochi (45.48%). From among different factors and their interacting effects, only the effect of pollen and cultivar type on the fat content of the fruit was significant only at 5% level. Thus R27 and N16 pollen produced the highest fat content in the kernels of AHMADAGHAII (58.7 and 57.7%). The most common simple unsaturated FATTY ACID found in the kernels of all cultivars was oleic acid and the most important compound unsaturated FATTY ACID in fruit kernels was lynoleic acid. Pollen type was only effective on the amount of meristoleic and palmitoleic FATTY ACIDs. The amount of macro and micro elements measured in kernels and hulls of 3 pistachio cultivars had a significant difference. The interactive effect of pollen and cultivar type affected the content of nitrogen, phosphor, potassium, iron, and bore in fruit kernels at 1% level, but had no effect on hull elements.

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APA: Copy

AFSHARI, H., TALAEI, A.R., & SADEGHI, GH.R.. (2008). A STUDY OF SOME OF THE COMMPONENTS IN THE PISTACHIA NUT AND THE EFFECT OF POLLEN GRAINS ON QUANTITIVE AND QUALITATIVE TRAITS OF THEM. JOURNAL OF HORTICULTURE SCIENCE (AGRICULTURAL SCIENCES AND TECHNOLOGY), 22(2), 13-24. SID. https://sid.ir/paper/142224/en

Vancouver: Copy

AFSHARI H., TALAEI A.R., SADEGHI GH.R.. A STUDY OF SOME OF THE COMMPONENTS IN THE PISTACHIA NUT AND THE EFFECT OF POLLEN GRAINS ON QUANTITIVE AND QUALITATIVE TRAITS OF THEM. JOURNAL OF HORTICULTURE SCIENCE (AGRICULTURAL SCIENCES AND TECHNOLOGY)[Internet]. 2008;22(2):13-24. Available from: https://sid.ir/paper/142224/en

IEEE: Copy

H. AFSHARI, A.R. TALAEI, and GH.R. SADEGHI, “A STUDY OF SOME OF THE COMMPONENTS IN THE PISTACHIA NUT AND THE EFFECT OF POLLEN GRAINS ON QUANTITIVE AND QUALITATIVE TRAITS OF THEM,” JOURNAL OF HORTICULTURE SCIENCE (AGRICULTURAL SCIENCES AND TECHNOLOGY), vol. 22, no. 2, pp. 13–24, 2008, [Online]. Available: https://sid.ir/paper/142224/en

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