Abstract
In this study, the characteristics of pollens of eight date pollinating cultivars including ‘Shahani’, ‘Zahedi’, ‘Beraem’, ‘Faryab’, ‘Sheikhali’, ‘Fard’ and ‘Jarvis’ were compared and their metaxenia effects on secondary metabolites, enzymes and other biochemical compounds of ‘Piarom’ date fruit was investigated in four stages of fruit growth and development. The pollens of these eight pollinating cultivars were compared in terms of carbohydrate, protein starch, total phenol, flavonoids, pectin methyl esterase, and amylase enzymes. According to the results, , pollens of ‘Sheikhali’, ‘Fard’, ‘Zahedi’ and ‘Shahani’ cultivars had higher amounts of the above compounds than other cultivars. Regarding the effect of pollens on the composition of ‘Piarom’ date fruit, ‘Fard’ and ‘Sheikhali’ pollens produced the lowest amount of soluable tannin, which resulted in better quality of ‘Piarom’ date fruits. Pollens of ‘Sheikhali’ and ‘Fard’ cultivars produced the highest amounts of glucose and fructose in the fruit. In relation to sucrose, ‘Jarvis’ and ‘Shikhali’ were the best. Pollens of ‘Sheikhali’ and ‘Fard’ cultivars caused the lowest amount of chlorophyll in different stages of fruit growth, indicating better decomposition of fruit chlorophyll and, as a result, better fruit quality. Pollens of ‘Sheikhali’ and ‘Fard’ cultivars produced the highest amount of secondary metabolites such as total phenol, carotenoids and anthocyanin at different stages of ‘Piarom’ date fruit development. Pollens of ‘Fard’ and ‘Sheikhali’ cultivars produced the highest levels of polygalacturonase, cellulase and invertase enzymes at different stages of ‘Piarom’ date fruit growth. Regarding cellulase enzyme, ‘Zahedi’ cultivar produced more ‘cellulase’ in fruit than ‘Sheikhali’. In general, the pollens of ‘Fard’ and ‘Sheikhali, in comparison with other cultivars, improved the quantity and quality of ‘Piarom’ date fruit, due to their metaxenia properties.
The Effect of Gaseous Ozone Generated by Surface Dielectric Barrier Discharge on the Decay and Quality of Stored Onion Bulbs
