نتایج جستجو برای: conservolea

تعداد نتایج: 12  

The role of zinc (Zn) in enhancing defense capacity of several plants against salinity has been demonstrated but there is limited information on the impact of Zn nutrition on alleviating salinity-induced oxidative damage in olive. One-year-old seedlings of two varieties of olive (Olea europaea L. cvs. Frontoio and Conservolea) supplied with three Zn levels (0, 1 and 5 mM in the form of ZnSO4.7H...

مرتضوی, سید محمدحسن , معلمی, نوراله, برمه, لیلا,

To reduce transpiration and increase water use efficiency of olive trees in Ahvaz, the antitranspirant effects of of three levels of kaolin (0, 2.5% and 5%) on four varieties of olive (Mission, Conservolea, Keylet, Bledy) was carried out in a four-month period, with three replications. The results showed that Kaolin have a significant effect on plant water potential, leaf relative water content...

Journal: :journal of medicinal plants and by-products 0

the role of zinc (zn) in enhancing defense capacity of several plants against salinity has been demonstrated but there is limited information on the impact of zn nutrition on alleviating salinity-induced oxidative damage in olive. one-year-old seedlings of two varieties of olive (olea europaea l. cvs. frontoio and conservolea) supplied with three zn levels (0, 1 and 5 mm in the form of znso4.7h...

2015
Maria Tufariello Miriana Durante Francesca A. Ramires Francesco Grieco Luca Tommasi Ezio Perbellini Vittorio Falco Maria Tasioula-Margari Antonio F. Logrieco Giovanni Mita Gianluca Bleve

Table olives represent one important fermented product in Europe and, in the world, their demand is constantly increasing. At the present time, no systems are available to control black table olives spontaneous fermentation by the Greek method. During this study, a new protocol for the production of black table olives belonging to two Italian (Cellina di Nardò and Leccino) and two Greek (Kalamà...

Journal: :علوم باغبانی ایران 0
لیلا برمه دانشجوی سابق کارشناسی ارشد، دانشکده کشاورزی دانشگاه شهید چمران اهواز نوراله معلمی استاد گروه باغبانی دانشکده کشاورزی دانشگاه شهید چمران اهواز سیدمحمدحسن مرتضوی استادیار گروه باغبانی دانشکده کشاورزی دانشگاه شهید چمران اهواز

in order to prevent the shrinkage of olive fruit and maintain its fresh being, and  also to increase the oil content and dry matter, the effect of kaolin at three levels of application (0, 2.5% and 5%) on four varieties of olive (mission, conservolea, keillet, blady) was evaluated within a period of four months, in ahwaz, the tests being repated in 3 replicates. results revealed significant eff...

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