Effects of Triacontanol on some Qualitative and Quantitative traits in Kiwifruit

Author: Mostafyi Akram

Download PDF

Abstract

Kiwifruit is one of the most important subtropical fruits enjoying high nutritional value. Considering the importance of this fruit, it’s lower calorie and positive effects of triacontanol (TRIA) on the plant growth stimulation and increased cellular division in them, the present research study aims to investigate effects of TRIA on qualitative and quantitative properties of Kiwifruit (Abubakar, Ashraf, & Ashraf, 2013). Hence, Kiwifruit treatment was conducted at different levels of the compound in the form of an entirelyrandomised design with four repetitions. Then, quantitative properties of the fruit including length to width ratio, volumetric mass and the fruit weight were studied along with qualitative properties such as stiffness rate, solids percent in solution (TSS), acidity (TA), Ascorbic acid rate and phenolic compounds amount. Finally, investigation of all treatments indicated that TRIA, which is a natural compound couldbe used as a promising compound in the improvement of

Keywords

Kiwifruit, triacontanol, ascorbic acid, phenolic compound

Conclusion

Investigation of the results of current study indicates that Triacontanol (TRIA) has positive effects on qualitative and quantitative features of Kiwifruit, which can be used as a natural compound in the improvement of features of Kiwifruit. However our study is limited in its scope, Triacontanol effects during post-harvest storage under both room and low temperatures. Need to be investigated. Low temperature storage could enhance anthocyanin accumulation, and induce the expression of several structural and regulatory genes related to biosynthesis and molecular mechanisms need to be further addressed.

References

-

How to cite this article

Mostafyi Akram (2018). Effects of Triacontanol on some Qualitative and Quantitative traits in Kiwifruit, Biological Forum – An International Journal 10(1): 96-100.