NECTAR SUGAR COMPOSITION IN PEGANUM HARMALA (L.) BEFORE AND AFTER POLLINATION

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FATHI AZAD F.; ALI ASGHARPOUR M.; RASHIDI M.R.; SOHEIBI M.

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Paper Information

Journal: JOURNAL OF AGRICULTURAL KNOWLEDGE Year:2005 | Volume:15 | Issue:3 Page(s): 69-76

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Title

NECTAR SUGAR COMPOSITION IN PEGANUM HARMALA (L.) BEFORE AND AFTER POLLINATION

Author(s)

FATHI AZAD F. | ALI ASGHARPOUR M. | RASHIDI M.R. | SOHEIBI M. | Issue Writer Certificate

Keywords

HPLCQ4

NECTARQ4

PEGANUM HARMALAQ2

SUGARQ2

Abstract

Nectary of PEGANUM HARMALA (L.) is a bowel shaped structure under the ovary which produces NECTAR. In the present study small filter paper disks (Watman No.1) were used to collect NECTAR for analysis. Then its SUGAR content was analyzed using HPLC with isocratic elution and RI detector. Results indicated the presence of glucose, fructose and sucrose with 38.9%,33.7% and 27.5% in the unpollinated stage. Results for pollinated flowers were comparable with previous stage and were as 38.5%, 34.8% and 26.6%, respectively. Although total amount of SUGARs in NECTAR increased 100% in the pollinated stage, but the individual percentage of each SUGAR stayed almost the same. This study revealed that PEGANUM HARMALA s NECTAR pertains to hexose rich group.

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APA: Copy

FATHI AZAD, F., ALI ASGHARPOUR, M., RASHIDI, M.R., & SOHEIBI, M.. (2005). NECTAR SUGAR COMPOSITION IN PEGANUM HARMALA (L.) BEFORE AND AFTER POLLINATION. JOURNAL OF AGRICULTURAL KNOWLEDGE, 15(3), 69-76. SID. https://sid.ir/paper/28729/en

Vancouver: Copy

FATHI AZAD F., ALI ASGHARPOUR M., RASHIDI M.R., SOHEIBI M.. NECTAR SUGAR COMPOSITION IN PEGANUM HARMALA (L.) BEFORE AND AFTER POLLINATION. JOURNAL OF AGRICULTURAL KNOWLEDGE[Internet]. 2005;15(3):69-76. Available from: https://sid.ir/paper/28729/en

IEEE: Copy

F. FATHI AZAD, M. ALI ASGHARPOUR, M.R. RASHIDI, and M. SOHEIBI, “NECTAR SUGAR COMPOSITION IN PEGANUM HARMALA (L.) BEFORE AND AFTER POLLINATION,” JOURNAL OF AGRICULTURAL KNOWLEDGE, vol. 15, no. 3, pp. 69–76, 2005, [Online]. Available: https://sid.ir/paper/28729/en

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