Influence of iron leaf nutrition on chlorophyll content and some antioxidant enzyme activities of strawberry fruit cv. Camarosa

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REZAEI SAEED; AMIRI MOHAMMAD ESMAEEL; BAHARI ABBAS; RAZAVI FARHANG; SOLEIMANI AGHDAM MORTEZA

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Journal: HORTICULTURAL PLANT NUTRITION Year:2020 | Volume:3 | Issue:2 Page(s): 1-16

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Title

Influence of iron leaf nutrition on chlorophyll content and some antioxidant enzyme activities of strawberry fruit cv. Camarosa

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Keywords

Spraying

Greenhouse

Photosynthesis

Ripening

Camarosa

Abstract

Introduction: Iron is considered as a micro-element with essential roles in plant metabolism and also, is a cofactor in function of antioxidant enzymes. The strawberry is one of the favorite fruits throughout the world and may be classified as a functional food as it is a rich source of phytochemicals and vitamins. Therefore, nutrition of foliar minerals is of particular importance for the rapid supply of plant nutrients. The aim of this study was to determination of optimum concentration and evaluation the pre-harvest application of iron on some antioxidant enzyme activities and qualitative characteristics of strawberry fruit during developmental stages. Material and methods: The experiment was factorial based on a randomized complete block design with three replications. This experiment was carried out at University of Zanjan in spring and summer of 2018. Firstly, in a pretest, the effect of different amounts of iron was investigated (0-200-400-600-800-1000-1200-1400-1600-1800 and 2000 μ mol/L) at 3, 6, 9 and 12 days after the foliar application in some of the characteristics. Then, the concentration of 1400 μ mol/L was considered as the optimum concentration. Finally, data analysis was done using SPSSver 22 and means were compared by Duncan’ s multiple range tests at 5% level of Probability. Results and discussion: Results showed that chlorophyll a, chlorophyll b, catalase, peroxides and ascorbate peroxidase were significantly increased by iron treatment in comparison to the controls. In addition, strawberry fruits treated with iron in comparison to the controls exhibited lower MDA and H2O2 content. But it had no significant effect on SOD enzyme, pH and soluble protein. In addition to the above results, application of 1400 μ mol/L iron accelerated fruit Ripening for 3-4 days. The main reasons for the effect of treatment can be related to the increase iron content in plant, decrease in competition between vegetative and reproductive growth, as well as better chlorophylls efficiency. According to the results, application of iron during fruit growth stage increased the activity of most antioxidant enzymes and improved the quality of strawberry fruit. These results are in agreement with those obtained by Pestana et al. (2013) and Zaerei et al. (2016) of strawberry growth and crop yield improved by foliar application of iron chelate. The experiments clearly demonstrated the beneficial effects of foliar Fe-EDTA application on some antioxidant enzyme activities and qualitative characteristics of strawberry fruit during developmental stages. Conclusions: Overall, the findings of current study elucidated that for the production of strawberry cv. Camarosa Greenhouses and its cultivation in hydroponic, according to the results of this study, a concentration of 1400 μ mol/L can be suggested by Spraying method.

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APA: Copy

REZAEI, SAEED, AMIRI, MOHAMMAD ESMAEEL, BAHARI, ABBAS, RAZAVI, FARHANG, & SOLEIMANI AGHDAM, MORTEZA. (2020). Influence of iron leaf nutrition on chlorophyll content and some antioxidant enzyme activities of strawberry fruit cv. Camarosa. HORTICULTURAL PLANT NUTRITION, 3(2 ), 1-16. SID. https://sid.ir/paper/392961/en

Vancouver: Copy

REZAEI SAEED, AMIRI MOHAMMAD ESMAEEL, BAHARI ABBAS, RAZAVI FARHANG, SOLEIMANI AGHDAM MORTEZA. Influence of iron leaf nutrition on chlorophyll content and some antioxidant enzyme activities of strawberry fruit cv. Camarosa. HORTICULTURAL PLANT NUTRITION[Internet]. 2020;3(2 ):1-16. Available from: https://sid.ir/paper/392961/en

IEEE: Copy

SAEED REZAEI, MOHAMMAD ESMAEEL AMIRI, ABBAS BAHARI, FARHANG RAZAVI, and MORTEZA SOLEIMANI AGHDAM, “Influence of iron leaf nutrition on chlorophyll content and some antioxidant enzyme activities of strawberry fruit cv. Camarosa,” HORTICULTURAL PLANT NUTRITION, vol. 3, no. 2 , pp. 1–16, 2020, [Online]. Available: https://sid.ir/paper/392961/en

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