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Effect of gibberellic acid on fruit quality of Peach Fruits (Prunus persicacv. Elberta)

Effect of gibberellic acid on fruit quality of Peach Fruits (Prunus persicacv. Elberta)

zahra khademi ([email protected])
bu ali sina, hademan iran
April, 2014


The present study was carried out to investigate the effects of gibberellic acid (GA3) on the total phenolic content and antioxidant capacity and decay fruit of the peach fruits (Prunus persica cv. Elberta). Various horticultural parameters were monitored during 6 week of storage at weekly intervals with the application of three concentrations of GA3 at 10, 20 and 30 mg/L and then stored at 0 °C with 90% RH for 42 day. Increase decay fruit followed continuously with the advancement of storage period. gibberellic acid, significantly delayed fruit ripening, maintained quality and extended shelf-life of peachs. GA3 application at the different concentrations caused significantly decreased fungal decay and increase total phenolic content and antioxident capacity as compared with control fruits. Total phenolic content and antioxidant activity decreased during storage, similar to those in non-stored fruit. Positive correlation existed between antioxidant capacity and total phenol content. It was observed that the application of GA3 at 20 mg/Lhad the highest total phenolic content and antioxidant activity. Our results indicate that phenolics may be involved in metabolic changes associated with mealiness, development and subsequent increase in free juice content in the fruit. From this study, it can be concluded that spraying with 20 mg/L GA3 at prestharvest stage was results improved antioxidant capacity and quality of Prunus persicac fruits under field conditions.