EVOLUTION OF QUANTITATIVE AND QUALITATIVE CHARACTERISTICS OF SIX IRANIAN AND FOREIGN CHERRY CULTIVARS AND RELATIONSHIP OF THIS CHARACTERISTICS WITH RATE OF FRUIT CRACKING

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ZADBAGHERI M.; KHALIGHI A.; MOSTAFAVI M.; SADRAEI MANJILI K.

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Journal: Year:2005 | Volume:11 | Issue:2 Page(s): 131-142

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Title

EVOLUTION OF QUANTITATIVE AND QUALITATIVE CHARACTERISTICS OF SIX IRANIAN AND FOREIGN CHERRY CULTIVARS AND RELATIONSHIP OF THIS CHARACTERISTICS WITH RATE OF FRUIT CRACKING

Author(s)

ZADBAGHERI M. | KHALIGHI A. | MOSTAFAVI M. | SADRAEI MANJILI K. | Issue Writer Certificate

Keywords

CRACKINGQ3

WATER ABSORPTIONQ2

QUANTITATIVE AND QUALITATIVE CHARACTERISTICSQ2

CHERRYQ3

Abstract

Among horticultural crops of our country, CHERRY with 12 percentage of total world yields has allocated special rank. One of the problems which cause to unprofitablity of CHERRY orchards is fruit CRACKING. This phenomenon happen duo to direct WATER ABSORPTION. rate of WATER ABSORPTION is related to fruit properties and characteristics. Fruit characteristics such as fruit size, firmness of fruit texture, total soluble solids, cuticular properties are effected on this disorder. The Larger fruits are more susceptible to CRACKING, also fruits with more firmness texture duoto Low capacity for expansion lead to early CRACKING. In order to evaluation quantitive and qualitive characteristics of 6 iranian and foreign CHERRY cultivars and relation ship of this characterisitcs with CRACKING percenty. This research was carried out on the basis of complete randomized design (CRD) in khamalabad collection orchard. The cultivars studied include to takdaneh, shabestar, siah Mashhad, Bing Lambert and Napoleon. The characteristics Evaluated including rate of CRACKING, weight, Length, diameter, textur firmness, total soluble solids(TSS), volume and calcium content of fruit. On the basis of results of this investigation the most TSS rate were belonged to Bing, Takdaneh and shabestar cultivars and there was direct relationship between rate of TSS and CRACKING. The most firmness of fruit texture was belonged to Bing and Takdaneh cultivars. There was no distinct relationship between rate of calcium and fruit CRACKING.

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APA: Copy

ZADBAGHERI, M., KHALIGHI, A., MOSTAFAVI, M., & SADRAEI MANJILI, K.. (2005). EVOLUTION OF QUANTITATIVE AND QUALITATIVE CHARACTERISTICS OF SIX IRANIAN AND FOREIGN CHERRY CULTIVARS AND RELATIONSHIP OF THIS CHARACTERISTICS WITH RATE OF FRUIT CRACKING. JOURNAL OF AGRICULTURAL SCIENCES, 11(2), 131-142. SID. https://sid.ir/paper/7637/en

Vancouver: Copy

ZADBAGHERI M., KHALIGHI A., MOSTAFAVI M., SADRAEI MANJILI K.. EVOLUTION OF QUANTITATIVE AND QUALITATIVE CHARACTERISTICS OF SIX IRANIAN AND FOREIGN CHERRY CULTIVARS AND RELATIONSHIP OF THIS CHARACTERISTICS WITH RATE OF FRUIT CRACKING. JOURNAL OF AGRICULTURAL SCIENCES[Internet]. 2005;11(2):131-142. Available from: https://sid.ir/paper/7637/en

IEEE: Copy

M. ZADBAGHERI, A. KHALIGHI, M. MOSTAFAVI, and K. SADRAEI MANJILI, “EVOLUTION OF QUANTITATIVE AND QUALITATIVE CHARACTERISTICS OF SIX IRANIAN AND FOREIGN CHERRY CULTIVARS AND RELATIONSHIP OF THIS CHARACTERISTICS WITH RATE OF FRUIT CRACKING,” JOURNAL OF AGRICULTURAL SCIENCES, vol. 11, no. 2, pp. 131–142, 2005, [Online]. Available: https://sid.ir/paper/7637/en

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