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- 저자 : Mohammad Reza Hassandokht (검색결과 2 건)
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Raheleh Ebrahimi,Mohammad Reza Hassandokht,Zabihollah Zamani,Abdolkarim Kashi,Isabel Roldan-Ruiz,Erik Van Bockstaele 한국원예학회 2014 Horticulture, Environment, and Biotechnology Vol.55 No.1
This study was conducted to evaluate seed morphogenesis and effect of pretreatments on seed germinationof Persian shallot or mooseer (Allium hirtifolium Boiss.). In a first experiment, seed developmental stages of Persianshallot (Mooseer) were assessed. Results showed that number of ovules varied among locules and flowers. In mostcases 3-4 ovules occurred per locule and developed into 1-2 seeds and therefore, a ripe capsule usually contained3-6 seeds. The seeds were black in color and ranged from 3.73-3.98 mm in length and 2.75-3.16 mm in width, andthe average weight of 1,000 seeds varied between 7.80-8.20 grams. In a second experiment four factors, scarification,stratification, potassium nitrate, and GA3, were evaluated for seed germination. Results showed that seed germinationwas not observed without sandpaper scarification or stratification treatment. It could be concluded that the best treatmentfor overcoming mooseer seed dormancy and getting the longest seedling length was scarification with sandpaper, GA3(500 mg·L-1 for 12 hours) application, and moist stratification. The results obtained in the present study revealed thatmooseer seed has mechanical dormancy and only cold stratification is needed for endosperm weakening.
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Chemical Composition of Different Cultivars of Onion (Allium cepa L.) Produced in Iran
Mohsen Barzegar,Ali Rajabi,Mohammad Reza Hassandokht,Ali Jabbari 한국원예학회 2008 Horticulture, Environment, and Biotechnology Vol.49 No.2
Due to the lack of information on the chemical composition of onions in Iran, very important in the understanding of their nutritional values, the main objective of this work was to study the chemical composition to form an important data base for 16 cultivars of onion in Iran. The moisture, ash, crude fiber, total fat, protein, phosphorous, oxalate, and total phenolic (extracted by water and methanol) contents of the samples were analyzed. In addition, free radical scavenging capacity (RSC) of three onion cultivars (No. 5, 9, and 13) was determined. The mineral elements (K, Ca, Mg, Fe, Cu, Zn, and Mn) of the samples were determined by atomic absorption spectroscopy. Carbohydrate analysis was carried out by HPLC and the predominant sugars were fructose (1.08-2.36 g/100 gdw), glucose (0.45-1.61 g/100 gdw) and sucrose (0.0-1.71 g/100 gdw). Ranges for the chemical composition were: moisture (86.3-91.5%), ash (0.379-0.756%), crude fiber (0.83-1.01 g/100 gdw), total fat (0.127-0.190 g/100 gdw), protein (0.913-1.925 g/100 gdw), oxalate (23.1-95.8 ㎎/100 gdw), total phenolic compounds 58.3-180.7 (water extract, ㎎ TAE/100 gfw), and 20.9-71.4 (methanol extract, ㎎TAE/100 gfw), K (127.4-327.9 m/100 gdw), Ca (12.2-22.9 ㎎/100 gdw), ㎎ (11.3-55.5 ㎎/100 gdw), Fe (0.338-1.220 ㎎/100 gdw), Cu (0.032-0.097 ㎎/100 gdw), Zn (0.126-0.274 ㎎/100 gdw), Mn (0.012-0.064 ㎎/100 gdw), and P (28.7-49.1 ㎎/100 gdw).
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