Showing 2 results for Cultivar.
M. Aghaalikhani, A. Ghalavand, A. Ala,
Volume 9, Issue 4 (1-2006)
Abstract
In order to evaluate the effects of plant densities (10, 13, 20 and 40 plant/m2 ) on the yield and yield components of two cultivars (Partow, Gohar) and a line (VC-1973A) of mungbean [Vigna radiata (L.) Wilczek] a field experiment was conducted at the Seed and Plant Improvement Institute (SPII) of Karaj in Summer 1998. This research carried out in a factorial experiment based on Randomized Complete Block Design (RCBD) with 4 replications. The results indicated that VC-1973A line had the highest grain yield. This line has superiority to other cultivars, due to the early and uniformity of seed maturity and easy mechanized harvest. Plant density has a significant effect (p<0.01) on the grain yield, in such a way that the densities of 20 and 10 plant/m2 outyielded the highest (2221 kg/ha) and lowest (1650 kg/ha) grain yield respectively. Among the yield components, only the number of pods per plant indicated a significant difference due to the plant density. Correlation coefficient between attributes indicated that the plant height and height of first pod internode had a positive correlation with the plant density, while the correlation of the plant density with harvest index (HI), branch number and pod number per plant was negative. More over it seems that the pod number per plant is the most important components of mungbean’s yield, because it has a high (r = 0.88) and significant (p<0.01) correlation with the grain yield.
Sh. Dokhani, S. Jafarian, Gh. Kabir, A. Mortazavi Beck,
Volume 11, Issue 1 (4-2007)
Abstract
To determine the preheating effect on frozen French - fries quality, four potato cultivars: Agria, Marfona, Auozonia & Auola were selected from Faridan region in Isfahan province & transferred to cold storage at
temp.=5+0.5°C and RH=85-90%. At first, some physico – chemical characteristics of potato tubers such as specific gravity and dry matter content were measured by A.O.A.C methods. Also reducing sugar contents were analyzed by “High Performance Liquid Chromatography” (HPLC). The potato strips were blanched in hot water at different condition: 70°C - 4 min, 70 °C 10 min, 95 °C - 2min and then deep - fat fried at temperature 175°C for 2 minutes. Product quality properties such as texture, color and oil absorption were determined by standard methods. The data were analyzed using a factorial experiment in a completely randomized design, and average comparisons were made by by Duncan's multiple range test (p < 0.01). The results showed that blanching at 70 °C for 10 minutes markedly improved the quality parameters. Treatment at 95 °C – 2 min did not have any significant effect on Hunter Lab color parameters compared with 70 °C – 10 min. treatment, but the texture was significantly different. The oil absorption increased in strips blanched at 95 °C for 2 minutes. The samples blanched at 70 °C – 4 min had no significant effect on the product quality. In conculsion, Agria &Auola cultivars were more suitable for manufacturing French - fries than the other two varieties.
