Cryopreservation of Pistacia vera embryonic axes

Induction of tolerance to desiccation and cryopreservation in silver maple (Acer saccharinum) embryonic axes.

Twenty percent of of the world's flowering plants produce recalcitrant seeds (i.e., seeds that cannot withstand drying or freezing). We investigated whether the embryonic axis from the normally recalcitrant seeds of silver maple (Acer saccharinum L.) can be made tolerant to desiccation (10% water content) and low temperature (-196 degrees C, cryopreservation) by pretreatment with ABA or the com...

بررسی امکان نگهداری بذر پسته وحشی خوراکی (Pistacia vera) در شرایط فراسرد (Cryopreservation)

Antioxidant Activity of Pistacia vera Fruits, Leaves and Gum Extracts

The side effects of synthetic antioxidants have been considered in different studies. Accordingly, there is an increasing interest toward the use of natural substances instead of the synthetic ones. In this study, the aqueous and ethanolic extracts of Pistacia vera leaves and fruits as well as hydroalcoholic extract of gum were tested for a possible antioxidant activity using in vitro methods. ...

Drying Kinetics of Pistachio Nuts (Pistacia vera L.)

The effect of different air temperatures (40, 50, 60 and 70°C), air velocities (1 and 2 m/s) and bed depth (monolayer, 3 and 5 cm) on drying kinetics and lipid quality (peroxide value and free fatty acids) of a variety of Persian Pistachio nuts (Abasali variety) were studied. Additionally, effective diffusivity (D ) was determined eff by using Fick’s second law varied from 7.061×10 to 2.105×10 ...

Dynamics of growth and phytomass allocation in seedlings of Pistacia atlantica desf. versus Pistacia vera L. under salt stress

Salinity represents a major environmental constraint which can severely limit plant establishment in the arid and semi-arid areas in Tunisia. The present work was carried out to study the response of Pistacia vera L. and Pistacia atlantica Desf. seedlings to salt stress. Evaluation of salinity effects on both species was investigated using five increasing NaCl concentrations (0, 20, 40, 60 and ...