Showing 2 results for Sweet Lime
A. Aboutalebi, E. Tafazoly, B. Kholdebarin, N. Karimian,
Volume 11, Issue 1 (4-2007)
Abstract
This study was conducted to evaluate the effect of salinity on concentration of potassium (K), sodium (Na) and chloride (Cl) ions, in sweet lime budded on five citrus rootstocks, including Bakraii (mandarin x sweet lime), Volcameriana, Sour orange, Sweet lime and Mexican lime in a glasshouse, using a randomized completely design with factorial arrangement and four replications. Rootstocks had great effect on the concentration of ions in scion. Concentration and distribution of ions were significantly different in control and other treatments. Salinity increased Na and Cl ions in shoots and roots, but the rate of increase varied among rootstocks and treatments. Lowest concentration of Na and Cl ions were in shoot of scion on Volkameriana. Under salinity stress, K concentration increased in shoots of scion on Sour orange and Bakraei and decreased it on other rootstocks. Salinity increased K concentration in roots of all rootstocks except for Mexican lime.
Z. Karimi , M. Rahemi,
Volume 12, Issue 45 (10-2008)
Abstract
Pathogens are the most important factors inducing postharvest losses on citrus fruit. Experiments were conducted as a CRD with 4 replications on sweet lime (Citrus limetta) and Valencia orange (Citrus sinensis) in 2003 and 2004. Treatments were pure essential oils of clove and thyme and in 25% ethanol solution at concentrations of 0.1, 0.3 and 0.5% and imazalil (2 ml/l). Results indicated that in the first year, pure essential oils of clove and thyme reduced the decay percentage of blue mold of Valencia orange fruit from 90 % (control) to 0 and 12.5 %, respectively. Pure essential oils of clove and thyme reduced the decay percentage of sweet lime in the first year of experiment from 95 % (control) to 0 and 6 %, respectively. In the second year, with the same treatments decay percentage of blue mold was reduced from 90 % (control) to 0. Solutions of 0.1, 0.3 and 0.5 % of clove and thyme oil extracts in 25 % ethanol solution reduced decay percentage of sweet lime fruits form 85 % (control) to 65, 41 and 26 % for thyme oil and to 60, 30 and 22.5 % for clove oil. Comparison of pure clove and thyme oil extract with imazalil showed that pure clove and thyme oil extracts were not significantly different with fungicide treatment. Treatments of clove and thyme oils in 25 % ethanol treatment were not as effective as fungicide.
