Volume 9, Issue 2 (Spring 2018)
Abstract
Aims: Sclerotinia is an important fungal disease of sunflower in Iran that affects its yield. The present study was conducted with the aim of evaluating proline content, total protein, and protein electrophoresis pattern in sunflower (Helianthus annuus L.) in response to sclerotinia (Sclerotinia sclerotiorum) disease.
Materials and Methods: In this experimental study, proline content, total protein, and protein electrophoresis pattern in sunflower lines (C39 and C100) were compared with control group during different times after inoculation of the lines with the Sclerotinia fungal isolates (SSU107 and SSKH41) under controlled conditions and as a factorial based on completely randomized design (CRD). Separation and isolation of total proteins extracted by sodium dodecyl sulfate–polyacrylamide gel electrophoresis (SDS-PAGE). The date were analyzed by SPSS 22 software, using multivariate analysis of variance and Tukey test.
Findings: Resistant line C39 in all of the time periods after being infected had higher proline compared with control and other groups. The total protein of all control plants was higher than that of infected plants with both fungal isolates. Fungal infection accumulated low molecular weight proteins in both lines, so that some proteins in the resistant and some proteins in susceptible lines were produced and removed, respectively.
Conclusion: Resistant line C39 in sunflower infected with fungal isolate SSU107 Sclerotinia sclerotiorum has the highest proline content. Fungal infection, especially in resistant lines, leads to a reduction in total protein levels and the accumulation of low molecular weight proteins in resistant and susceptible lines.
Volume 17, Issue 2 (3-2015)
Abstract
Selection of superior chance seedling genotypes is an important task in pear breeding programs. This research was carried out in order to explore and evaluate some of European pear (Pyrus communis L.) chance seedling genotypes that are primarily used as rootstock for the Asian pear (Pyrus serotina Rehd.) in Tarbiat Modares University (TMU) Asian Pear Collection Orchard. After four years visual observations of the genotypes, the evaluation process started on the pre-selected genotypes in order to identify the superior promising individuals during 2009 and 2010 growing seasons. Selected chance seedling genotypes were A95, A101, A189, A195, and A374. A local commercial cultivar `Shahmiveh’ was used as a reference and labeled as A238 in the evaluation program database. Results showed significant differences among the studied genotypes in most of the evaluated characters. Among the studied genotypes, genotype A95 showed indications of appropriate fruit physicochemical properties and higher fruit quality compared with the reference cultivar. Good fruit aroma as well as a reddish background skin color, highest acidity and lowest pH among the examined genotypes were other superior characters of A95. Based on the measured characters compared with `Shahmiveh' as a good reference commercial Iranian pear cultivar, we conclude that A95 showed superiority and higher rank in flavor, fruit color, and attractiveness. Also, this promising genotype showed a good productivity potential in terms of producing higher yield with a suitable supporting vigor. Further research on the standard rootstocks within the TMU pear breeding program will continue in the framework of final new cultivar release program.
Hasan Najafzadeh, Saeed Meshkini, Mahsa Yousefi, Hamed Hassanzadeh,
Volume 20, Issue 137 (July 2023)
Abstract
Rainbow salmon is one of the species with commercial value and is one of the farmed fish belonging to cold and clear waters, and it is of great importance in terms of having optimal nutritional compounds. For this purpose, to extract protein from fish by pH-shift method, (pH = 3.5) acid treatment and (pH =10.5) alkaline treatment were used, and two groups of acid and alkaline treatments were at the levels of 0.5%, 1% and 1.5%. It was added to cow's milk and then physicochemical characteristics such as moisture percentage, pH, acidity, protein content, fat content, microbial count, textural properties (hardness, cohesiveness, stickiness, chewability and gumminess), color and sensory indicators ( (such as smell, taste, texture, consistency and overall acceptance) of the cheese samples were evaluated. The results showed that by adding different percentages of acid and alkaline treatment protein, moisture content and acidity, fat, redness index (a*) and lightness (L*) of the samples decreased and protein and pH of the cheese samples enriched significantly increased (P≤0.05). Also, the count of coliforms was less than the defined limit, and the total amount of forms in samples enriched with acid treatment was lower than alkaline treatment. In the samples of cheese enriched with acid and alkaline treatment protein, the degree of hardness, stickiness, cohesiveness, gumminess and chewability of the samples increased significantly. Iranian white cheese is one of the most important and widely consumed milk dairy products, and in order to enrich and improve its physicochemical, sensory and textural characteristics, various methods are used. Among the proteins of rainbow salmon, it is more interesting due to its favorable nutritional characteristics.
