Showing 3 results for Fatahi Moghaddam
A. Sarkhosh, Z. Zamani, M. R. Fatahi Moghaddam, A. Ebadi, A. Saie, S. Z. Tabatabaie, M. R. Akrami,
Volume 10, Issue 4 (winter 2007)
Abstract
In order to determine the most important quantitative and qualitative characteristics of pomegranate fruit and its components for categorizing the genotypes, a study was carried out using 24 genotypes. In this study 28 quantitative and qualitative characteristics of pomegranate fruit and seed were evaluated. Analysis of variance showed that all of the characteristics in examined genotypes were significant, showing high variability in characteristics. Results of simple correlation analysis showed the existence of significant, positive and negative correlations among some important characteristics. Also, factor analysis showed that most of fruit juice, aril and seed characteristics constituted the main factors. Effective characteristics categorized in seven factors accounted for 89% of total variance. For each factor, eigen value more than 0.7 was considered significant. Cluster analysis was performed using these seven factors and genotypes, in the distance of 9, were divided into 5 main clusters. These groups were mainly distinct in fruit flavor and soft seededness. Furthermore, by using three main factors, genotypes positions determined in 3-plot analysis, which distinguished sweeter genotypes from sweet-sour and sour genotypes.
O. Khademi, Y. Moustofi, Z. Zamani , M.r. Fatahi Moghaddam,
Volume 12, Issue 43 (spring 2008)
Abstract
In this experiment the response of persimmon fruit, cv. Karaj, to astringency removal by ethanol and the effects of this treatment on some important fruit characteristics were investigated. Fruits were harvested at three different dates and at each date based on the previous results, and then modified treatments were applied. The best ethanol astringency removal treatment in this study was 10 ml of 38% ethanol per kg fruit for 48 hours. The period after ethanol treatments had no effect on the reduction of soluble tannin concentration, although it resulted in the reduction of flesh firmness and increased soluble pectin. Ethanol treatments and also temperature conditions reduced flesh firmness and increased ground color of fruits however, the effect of ethanol treatments was more than temperature conditions. Temperature conditions increased ethylene production, thus reducing the flesh firmness and increasing the ground color index of fruits. Ethanol treatments did not increase the ethylene production, and it seems that its effects on some characteristics are due to ethanol itself or factors other than ethylene.
J. Erfani Moghaddam, A. Ebadi, M. Fatahi Moghaddam,
Volume 12, Issue 45 (fall 2008)
Abstract
Seedlessness is the most important characteristic of fruit quality for raisin and table grapes. Grape breeding at University of Tehran, Karaj branch, Iran started in 1999 with crossing some selected seedless and seeded cultivars at the end of evaluation of 90 cultivars in grapevine collection of College of Agriculture in Karaj. Out of 1400 progeny obtained from 26 different crosses, 381 of them which produced fruits were evaluated during growing seasons of 2006 & 2007. Progenies were divided into four groups of completely seedless, semi-seedless, semi-seeded and completely seeded, according to seed trace or seed weight. Results classified progeny to 11% completely seedless, 13.6% semi-seedless, 24% semi seeded and 51.2% completely seeded. Percentages of seedless progeny for four male parents of Askary, Yaghooti, Bidane Sefid and Bidane Ghermez were 15.4%, 10.8%, 9.3% and 10.6%, respectively. Meanwhile, percentages of seedless progeny for female parents of Muscut of Hamburg, Ghezel Uzum, Dizmary, Rajabi Sefied, Ali Baba, Alhaghi Ghermez and Tabariz were 5.4%, 5%, 17.5%, 13.2 %, 1.4%, zero and 36%, respectively. Results also showed that among male parents, Yaghooti and Bidane Ghermez cultivars and among female parents, Tabarze cultivar had better backgrounds to transmit stenospermocarpic seedlessness characteristics.
