Volume 53 (2022)
Volume 52 (2021)
Volume 51 (2020)
Volume 50 (2019)
Volume 49 (2018)
Volume 48 (2017)
Volume 47 (2016)
Volume 46 (2015)
Volume 45 (2014)
Volume 44 (2013)
Volume 43 (2012)
Volume 42 (2011)
Volume 41 (2010)
Volume 40 (2009)
Volume 39 (2009)
Fruit Science
Effect of different levels of salinity on growth indices, mineral absorption, antioxidant enzymes activity and some physiological traits of roots and leaf in GN15 hybrid rootstocks

Akbar Angooti; Jafar Hajilou; Edris Hajali; Hossein Fathi

Volume 50, Issue 2 , September 2019, , Pages 483-500

https://doi.org/10.22059/ijhs.2018.254151.1420

Abstract
  In order to investigate the effects of different levels of salinity on growth indices, proline and chlorophyll content, nitrogen concentration, potassium, phosphorus and sodium contents of leaf and sodium concentration of root of GN15 hybrid rootstocks, as well as the activity of three antioxidant enzymes, ...  Read More

Fruit Science
Evaluation of qualitative traits of peel and flesh of some peach cultivars and genotypes

Rahim Abdollahi; Jaafar Hajilou; Mehrshad Zainalabedini; Naser Mahna; Mohamadreza Ghaffari

Volume 50, Issue 1 , June 2019, , Pages 151-162

https://doi.org/10.22059/ijhs.2018.250763.1384

Abstract
  Recognition and evaluation of qualitative traits of peach fruit is an important step in breeding programs and preservation of germplasm. For this purpose, the qualitative and biochemical properties of 18 peach cultivars and genotypes in East Azarbayjan province were investigated in a randomized complete ...  Read More

Fruit Science
Effect of polyamines on storage life of plum fruit cv. ’Shablon ‘

Saba Shokrallah Fam; Jafar Hajiloo; Fariborz Zare Nahandi

Volume 46, Issue 4 , January 2016, , Pages 649-658

https://doi.org/10.22059/ijhs.2015.56912

Abstract
  In this experiment, effects of three polyamines (putrescine, spermidine and spermine) on postharvest life of plum fruit cv. ’Shablon‘were studied. Fruit was dipped in solution of polyamines with 1 and 2 mM and distilled water (control) for 5 min in a cold storage at 1.5±0.5°C and ...  Read More