رقم

This study was conducted to investigate the effect of drought stress and plant population on re-transfer of materials and yield and some yield components of wheat cultivars in Dorud and Boroujerd regions located in Lorestan province in the crop year 2019-20. The experiment was performed as a factorial split-plot in a randomized complete block design with three replications. Drought stress treatment (in three levels of control, irrigation to flowering and irrigation to milk development) was plant density treatments (300, 400, 500 and 600 plants per square meter) and cultivar (Mihan and Baharan) were stand in sub plots. The results showed that drought stress, density and cultivar treatments had an effect on grain yield components and the interaction effect of stress * plant density on spike length and leaf area was significant. Also, the interaction effect of location * stress * cultivar on plant height, spike length and 1000-seed weight was significant. The highest plant height was obtained in irrigation treatment up to the milk development stage and Mihan cultivar cultivated in Boroujerd. The spike length in irrigation treatment up to flowering stage and at the level of 600 plants / m2 was higher than other experimental treatments. The highest number of spike per plant was in the control treatment. The highest 1000-seed weight was obtained in Mihan cultivar at the level of complete irrigation treatment in Dorud region and the highest grain yield was obtained in full irrigation treatment.

Introduction:

 Potato with scientific name Solanum tuberosum. L is a plant that is cultivated as an important crop in all countries and is known as a source of carbohydrates, proteins, and vitamins in the human diet. This is a native product of South America and its origin is from Peru. After wheat, rice and corn, potato is the fourth product in people's food basket, which in Iran sometimes takes the place of rice and takes second place, which shows its importance in meeting people's food needs. According to the reports of the Food and Agriculture Organization of the United Nations, the area under potato cultivation in Iran in 2019 was more than 164 thousand hectares and the harvested product from this area was about 32.5 million tons. In the food industry, this product is transformed into various products such as baked potatoes, fried potatoes, potato chips, potato starch, dry fried potatoes, etc.Agria, Sante, Arinda, Marfona, Jelli, Born, Satina, Milva, Banba, Fontane, Ramos and Esprit varieties are among the most common potato varieties in Iran. Due to the increasing expectations for food products with high quality and safety standards, it is necessary to accurately, quickly and purposefully determine the characteristics of food products. In the apple-potato product, quality assessment after the harvest stage is necessary to provide a reliable and uniform product to the market, because potatoes, like many other products, have uneven quality and handling during the harvest stage. - Be At the same time, the safety and desirability of food play an important role in the food industry and are directly related to people's health. In addition, a huge part of the potatoes used in the processing industry is stored, so considering the importance of this food item and the demand of the people throughout the year, it is possible to meet the needs of the applicants only through long-term storage with optimal conditions was responsible. Potatoes for the processing industry must have some requirements such as low sugar content, high dry matter and specific weight, high antioxidants, light skin color and no sprouting. Storage conditions after harvesting can cause changes in the chemical composition and quality of the product.The nutritional and chemical composition of potatoes differs from each other depending on the variety, storage period, growing season, soil type and pre-harvest nutrition. In general, potatoes contain 70-80% water and 16-24% starch and contain small amounts (less than 4%) of protein, fat, anthocyanins, minerals, etc.Storage conditions after harvesting can cause many changes in the chemical composition of potato tubers and as a result, change the quality characteristics of the final product. Sugar and starch are the main components that are affected by metabolism after harvesting in the potato tuber and may ultimately affect their texture, sensory and cooking properties.The quality of potatoes and, consequently, the quality of processed products, significantly depends on the variety and environmental conditions, both during the growing season and during the storage period.Although the quality of raw potatoes is determined primarily by the size, shape, color and attractiveness of the tuber, its quality is mainly determined by examining the quality of the final product. The quality of processed potato products is evaluated in terms of color, flavor and texture, and most of their quality depends on the quality of raw potatoes.By analyzing the relationship between the color of chips, dry solids, sucrose, reducing sugar, ascorbic acid, protein and storage temperature data, Meza showed that dry solids, reducing sugar and sucrose in determining the color of fresh potato chips and reducing sugar, tuber temperature and sucrose content are very important in determining the color of stored tuber chips, and the relative importance of each of these parameters changes with the variety and age of potato tubers.

different varieties of potato were prepared from Arallo Agricultural Research Center (Ardebil Province) immediately after harvest. Then, data collection was done from different samples and cultivars (measurement of carbohydrate content) as explained below.The carbohydrate content of the samples was extracted using the equipment available in the central laboratory of Mohaghegh Ardabili University. This process was carried out by the Schlegel method, in which carbohydrates were extracted using 95% ethanol based on the sulfuric acid method in each sample. The amount of light absorption of each sample was obtained from a nano-spectrophotometer device (Nanodrop) with a volume of 1000 microliters (Figure 1) using a cuvette (made by Termo scientific company from the USA) and the amount of extracted carbohydrates were obtained based on micrograms per millilitre from the standard curve.Glucose was used to prepare the standard curve. Serial dilution of glucose was prepared and color development at 490 nm was controlled for different concentrations of glucose and one millilitre of distilled water was used as a blank. This standard curve was used to calculate the concentration of total carbohydrates in the samples. The standard curve had a coefficient of determination of 0.9955.For each sample, data collection was done in three repetitions and the amount of absorption wavelength and then the amount of carbohydrate was calculated.

In order to obtain the number of carbohydrates, the number of the absorption wavelength was placed in the relationship obtained from the standard curve, and the number of carbohydrates was obtained in micrograms per millilitre. The results of the analysis of the variance of the effect of cultivar on potato carbohydrate content can be seen in Table 1. According to the analysis of the variance table, the effect of variety on potato carbohydrate content was significant at the 1% probability level.As you can see, Sante and Esprit cultivars have more carbohydrates than other cultivars. Also, the carbohydrate content of the Marfona variety was the lowest.According to the data and results of the research, it was observed that the amount of carbohydrates in different potato cultivars is different, and Sante and Esprit cultivars had more carbohydrates at the time of harvest. Also, according to the resulting graphs, it was observed that the amount of carbohydrates of the Marfona cultivar is lower than other cultivars. It is recommended to choose a more suitable variety according to the type of consumption and the importance of quality characteristics for consumption and processing, according to the storage conditions and time.

Potato with the scientific name (Solanum tuberosum. L.) is a plant that is cultivated as an important product in all countries and is known as a source of carbohydrates, proteins, and vitamins in the human diet. This is a native product of South America and its origin is from Peru. After wheat, rice and corn, potato is the fourth product in people's food basket, which in Iran sometimes takes the place of rice and takes second place, which shows its importance in meeting people's food needs. According to the reports of the Food and Agriculture Organization of the United Nations, the area under potato cultivation in Iran in 2019 was more than 164 thousand hectares and the harvested product from this area was about 32.5 million tons. In the food industry, this product is transformed into various products such as baked potatoes, fried potatoes, potato chips, potato starch, dry fried potatoes, etc.Since the expectations for food products with appropriate quality and safety standards have increased, it seems necessary to determine the characteristics of food products. In the meantime, in the potato product, quality evaluation after the harvest stage is necessary to provide a reliable and uniform product to the market, because potatoes, like many other products, have uneven quality and handling in It is the harvesting stage. At the same time, the safety and desirability of food play an important role in the food industry and are directly related to people's health. Potatoes for the processing industry must have some requirements such as low sugar content, high dry matter and specific weight, high antioxidants, light skin color and no sprouting. Stored potatoes may suffer from sweetening, rotting, water loss and sprout growth during storage. Storage conditions after harvesting can cause changes in the chemical composition and quality of the product. Therefore, the management of potato tubers in all stages of production and storage is very important.The quality of this product and its processed products depends on the variety and environmental conditions (both during the growing season and during the storage period). By analyzing the relationship between chips color, dry solids, sucrose, reducing sugar, ascorbic acid, protein and storage temperature data, Meza showed that dry solids, reducing sugar and sucrose in determining the color of fresh potato chips and reducing sugar, tuber temperature and sucrose content are very important in determining the color of stored tuber chips and the relative importance of each of these parameters changes with the type of tuber variety and storage.The amount of potato sugar significantly depends on the variety and storage temperature and it happens quickly in cold weather. In potato tubers during the storage period, starch is gradually hydrolyzed and turned into sugar (glucose). In unripe tubers and potatoes that are stored for a long time at low temperatures, there are more amounts of glucose, this feature is considered an anti-quality feature for the potato product in the industry, why? The increase of regenerating sugars causes the produced chips to turn brown and bitter. Storing potatoes for more than 7 months can cause ageing or old sweetness, and storage at a temperature of fewer than 10 degrees Celsius can cause sweetness caused by cold. Although potato storage at low temperatures can have beneficial results such as reducing respiration rate, reducing physiological ageing, inhibiting germination, reducing evaporative water loss and reducing microbial pathogens. But sugars accumulate when the balance between starch degradation and breakdown is not established and there is carbohydrate respiration. Therefore, potatoes that are kept at a lower temperature have a lot of sugar. Researchers reported that when potatoes are stored at zero degrees Celsius, there will be a complete stop in th accumulation of sugar.

First, 5 different varieties of fresh potatoes (Spirit, Agria, Sante, Jelli and Marfona) were prepared from Ardabil Agricultural Research Center (Arallo District). It should be noted that these potatoes were prepared immediately after harvesting so that there are no changes in the amount of sugar due to the time interval after harvesting.The amount of sugar in each sample was measured in three replicates using a liquid refractometer model BPTR100 (Middle East Control System Company, brand name Prisma Tech, made in Iran) available at Mohaghegh Ardabili University (Figure 1). For this, first, some water was taken from the samples and after pouring it into a microtube, it was placed inside a refrigerated centrifuge (top speed) of the LISA France model, and after rotating at a speed of 1800 rpm for 2 minutes, the impurities at the bottom settled and separated the pure liquid (pure potato juice). After reaching the ambient temperature, the said liquid was placed on the refractometer and its sugar content was read in terms of Brix.

The results of the analysis of the variance of cultivar effect on potato sugar content are shown in Table 1. According to the analysis of the variance table, the effect of variety on potato sugar level was significant at 1% probability level. You can see the changes in the amount of sugar of different potato cultivars in Figure 2. The difference in the amount of sugar in different cultivars is due to the difference in their starch hydrolysis (the main compound of potato-potato tubers) which occurs as a result of the respiration of the product, and it is in this way that the higher the amount of starch in If one variety is less, that variety has less sugar, and it is important to note that the chemical composition depends on the potato variety, soil, climate, and agricultural factors. In general, it can be said that potatoes with more sugar are suitable for the chips industry, and potatoes with medium sugar are suitable for frying. According to Figure 2, the highest amount of sugar is related to the Esprit variety and the lowest amount is related to the Jelly variety. The reason for the difference in the amount of sugar between different cultivars is mainly related to the type of soil, fertilizer and poison used. According to the data and the results of the research, it was observed that the amount of sugar in different varieties of potato is different, in the meantime, the jelly variety generally has a lower amount of sugar at the time of harvesting, and the variety of Esprit has the highest amount of sugar at the time of harvesting. Was. It is recommended to choose a more suitable variety according to the conditions according to the type of consumption and the importance of quality characteristics for consumption and processing, of course, physical characteristics are also involved in this relationship, which should be taken into consideration.

In order to investigate the effect of mycorrhiza fungi on nutrient uptake of barley in rain fed conditions, a field experiment was carried out in factorial analysis based on randomized complete block design with three replications at the farm station of Sarablah Agricultural Research Center, Ilam during 2019-2020 cropping season. Experimental factors were four barley cultivars (Mahali, Mahoor, Khoram, and Fardan) and fertilizer application including: control (without fertilizer application and mycorrhizal fungi), 50% P chemical fertilizer recommended based on soil test (25 keg/ha), mycorrhizal fungi (Glomus mosseae, Glomus etunicatum, and Rhizophagus irregularis), mycorrhizal fungi along with 50% P chemical fertilizer, and 100% P chemical fertilizer as recommended. Results indicated that interaction between cultivar and fertilizer sources had significant effect on nitrogen, phosphorus, potassium, magnesium, iron, copper, and manganese. Interaction of Fardan cultivar and mycorrhizal fungi + 50% phosphorus fertilizer resulted in the highest nitrogen (11.1%), phosphorus (1.19%), potassium (3.92%), magnesium (0.292%), iron (136.5 mg.kg-1) manganese (65.8 mg.kg-1), and copper (65.71 mg.kg-1) in leaves. According to the obtained results, in the rain fed conditions, the new cultivar Fardan is recommended with mycorrhizal fungi along with 50% phosphorus fertilizer given the high concentration of high macro elements (nitrogen, phosphorus, potassium and magnesium) and micro elements (iron, manganese, and copper) and the role of these elements in plant growth and photosynthesis

Potato is an important vegetable that grows all over the world and is considered an important product in developing and developed countries for the human diet as a source of carbohydrates, proteins, and vitamins. This product is native to South America and its origin is from Peru, and after wheat, rice and corn, it is the fourth product in the food basket of human societies. According to the statistics of the Food and Agriculture Organization of the United Nations, the area under cultivation of this crop in Iran in 2017 was 161 thousand hectares and the crop harvested from this area is about 5.1 million tons. As expectations for food products with high quality and safety standards increase, it is necessary to determine their characteristics accurately, quickly, and purposefully. In the potato crop, quality evaluation, after harvest and isolation, is very important to provide a reliable and uniform product to the market, because the potato, like many other crops, has the non-uniform quality and care during the harvest stage. While the quality of raw potatoes is primarily determined by the size, shape, color, and attractiveness of the tuber, the quality of potatoes is generally determined by examining the quality of the final product. The quality of processed products is examined in terms of color, flavor, and texture. The quality of most processed products stems from the quality of raw potatoes. Uniformity in size, shape, and composition is essential for optimal quality. During storage, processing, or cooking, potatoes are exposed to a variety of phenomena that affect the final quality of the product. For consumers, the main quality characteristics of potatoes are color, size, and texture. However, quality assessment for industrial potato processing includes various parameters such as dry matter content, starch content and characteristics, shelf life after storage (storage), and after processing. The type of cultivar, physical and chemical composition, and post-harvest storage are important factors that can affect the cooking characteristics of potatoes and potato crops. Quality assessment of agricultural products includes two main methods, quality rating systems based on the apparent properties of agricultural products and quality rating systems based on internal quality assessment, which has gained prominence in recent years. In the meantime, several methods have been developed so far for non-destructive quality classification of agricultural products based on the evaluation of their internal properties, only some of which have been able to meet the above conditions and are technically and industrially justified. To be. In the meantime, spectroscopy can have high efficiency in determining the quality of figures. Spectroscopy is a system that has a different structure and approach from other methods (image processing, neural network, etc.) and can classify and determine the quality of the digit.

First, 3 different potato cultivars were prepared from Ardabil Agricultural Research Center. After preparing the data, data were collected to determine the amount of sugar (SSC) and at the same time, the samples were tested with a spectrometer to determine the wavelengths of the samples. The glucose level of each sample was measured in 18 replications using an SBR-62T ocular refractometer. To do this, the water of the samples was placed on a refractometer at ambient temperature and its sugar level was read in terms of Brix. A PS-100 spectroradiometer (Apogee Instruments, INC., Logan, UT, USA) made in the USA was used to obtain the spectrum of the samples. This ultra-small, lightweight, portable spectrophotometer has a 1nm sprayer-type single-diffuser and a linear silicon CCD array detector with 2048 pixels, which has a range of 250-150 nm (Vis / NIR) cover. There is also the ability to connect fiber optics to the PS-100 spectroradiometer and transfer data to a computer for the purpose of displaying and storing the acquired spectra in the Spectra Wiz software via the USB port. The data obtained from spectral imaging may be affected by the scattering of light by the detector by changing the sample, changing the sample size, surface roughness in the sample, noise caused by the temperature of the device and many other factors, and unwanted information Affect the accuracy of calibration models. Therefore, data processing is required to achieve stable, accurate, and reliable calibration models. The application of non-destructive methods based on spectroscopy in the full range of wavelengths requires a lot of time and money, which makes the practical application of this method almost impossible; therefore, one should look for a way to find the optimal wavelengths and limit the wavelengths to the minimum possible. The partial least squares (PLS) regression method seems ideal in this regard. In this study, in order to build the models, the data were randomly divided into two parts: 80% of the samples were used for cross-training and cross-validation and the rest of the data were used for independent validation.

Mean absorption spectra Vis / NIR absorption spectra for different treatments in the range of 1000-500 nm are shown in Figure 1. Environmental factors (light and heat) as well as the quality of spectrometer expression cause perturbations in the initial and final wavelengths of the spectra, so part of these wavelengths are removed from the data set and as shown in Figure 1, the samples had a roughly similar pattern; This may be due to the color of the samples. According to Figure 1, there are two well-defined peaks for the spectra, and it appears that for the Colombo and Sante cultivars the peaks appeared at around 480 and 1000 nm and for the Milwa cultivar at around 540 and 950 nm. Figure 1 also shows that the absorption rate of the Milwa cultivar is higher than the other two cultivars, which can be due to differences in the number of different substances such as sugar or SSC. Based on the analysis (PCA) results presented in Figure 2, the first principal component (PC-1) describes 67% and the second principal component (PC-3) describes 27% of the variance of the samples tested. As a result, the first two principal components together represent 94% of the data. Due to the fact that the relationship between the properties of different samples during the tests, for various reasons such as technical problems of equipment, data collection, incorrect sampling, etc. in some samples is inappropriate or to correct. To be out. The values of R2 and RMSE for the calibration and validation sets of different regression models (PLS) with raw and processed data are presented in Figure 3, which is equal to 1.

The use of appropriate biological and organic fertilizers has been a prominent technique in the yield promotion and quality improvement of horticultural crops. In Present study, the effects of three commercial fertilizers; Stimplex (biofertilizer), Essential plus (organic fertilizer), Fertigofol (Complete fertilizer) as well Nano-chelate potassium on the quality and yield of two commercial strawberry cultivars (Albione and Gavietta) were evaluated. Traits including number of leaves and flower buds, petiole length, fruit firmness and yield of each plant, chlorophyll and anthocyanin content, antioxidant activity and Total soluble carbohydrate were measured. The longest petioles (15.2 cm) and the highest number of leaves (11.6) per plant were related to Gavita cultivar under stimplex biofertilizer treatment, while the shortest petiole (11.1 cm) was also affected by the same fertilizer(stimplex) in Albion cultivar. The highest and lowest total soluble carbohydrate content was obtained under potassium nano-chelate and stimplex treatments in both cultivars, respectively. Fruit firmness in Albion cultivar under all tested treatments was significantly higher than Gavita, but the highest fruit firmness was obtained with stimplex biofertilizer. The results revealed that although there were considerable variations among measured parameters as well cultivars in response to tested treatments, but the suitable treatments were Stimplex and fertifogol and then nano-chelate potassium. In short, "Gavietta" attained more score in most of measured attributes higher than "Albione. Considering the traits responses to the fertilizers, Stimplex and Fertifogol fertilizers showed more positive effects on the quality and quantity of strawberry fruits and hence,"Gavietta" was the cultivar of choice.

Dodder is a one of the major parasitic weeds in the world. Dodder infestations reduce crop yield and increase harvesting costs. Different methods have been suggested to control of dodder, but none of them have been able to control these plants reliably. It seems that using resistant varieties is the best option to achieve this goal. In this study, resistance of 15 varieties of tomato to dodder infection (Cuscuta campestris Yunck.) were investigated under greenhouse conditions. Among these varieties, two susceptible and resistant varieties (Supra Urbana and Super Chef, respectively) were selected and catalase, guaiacol peroxidase, ascorbate peroxidase, total phenolic compound, proline, flavonoid and soluble sugars was evaluated at different times after infection (0, 24, 48, 72, 96, 120 and 240 Hours). The results showed that dodder infection increased the enzymes concentration (catalase, guaiacol peroxidase, ascorbate peroxidase) compared to the non- infection treatment. Also, the amount of these enzymes in resistant cultivar were higher than susceptible cultivar. Variety and sampling time affected on total phenol content, proline, flavonoids and soluble sugars. Total phenolic compound and flavonoid levels increased after attaching the dodder to the tomato and reached its highest level at 240 h after attachment. This results indicates the induction antioxidant defence system in tomato under dodder infection. The results of this study show that contamination of tomato with dodder induces the immune system in this plant. Given that it is not possible to perfect control of parasitic weeds without crop damage, it can be very useful to know the defence mechanisms by which cultivars resistant to parasitic plants stand.