The Effect of Ascorbic Acid on the Formation of the Separator Layer of Walnut Fruit from the Pedicel and Acetylene Gas as Ethylene Synergism in Accelerating Fruit Ripening
Reza Khosravi Zanjani
1
(Nanotechnology research institute (ANTR), AmirKabir University of Technology, 424 Hafez Avenue, P.O. Box: 15875-4413, Tehran, Iran)
Majid Abdouss
2
(Department of Chemistry, AmirKabir University of Technology, 424 Hafez Avenue, P.O. Box: 15875-4413, Tehran, Iran)
Sholeh Kazemifard
3
(Department of Chemistry, AmirKabir University of Technology, 424 Hafez Avenue, P.O. Box: 15875-4413, Tehran, Iran)
Keywords: Ascorbic acid, Walnut, Acetylene gas, Fruit Ripening,
Abstract :
With the aim of facilitating the harvest and accelerating the formation of the separator layer of the fruit with the peduncle, an experiment was conducted with ascorbic acid as one of the synergists of ethylene. This experiment was conducted in the form of randomized complete blocks in 3 replications and 8 treatments based on the concentration of ascorbic acid. The present study showed: a significant difference was observed between the design blocks. However, in statistical calculations, ascorbic acid did not show a significant effect on the separation of fruits, but according to observations, the use of ascorbic acid accelerated and increased the production of ethylene in the plant, so that at a concentration of 2500 ppm, the lowest force to separate the fruit from the branch we experienced. In other words, the direct use of ascorbic acid on the fruit-bearing branch with the appropriate concentration was not ineffective in facilitating the separation of the fruit from the tree, and it requires more repeated experiments. To facilitate the separation of mesocarp from endocarp, acetylene gas was used as one of the synergisms of ethylene. The experiment was conducted as a randomized complete block design with 3 replications and 4 treatments based on acetylene concentration. This study showed that acetylene gas has a significant effect on the ease of walnut mesocarp separation by accelerating fruit ripening. As a result, by using this gas as an ethylene synergy, a higher percentage of quality nuts and walnut kernels with a bright color are obtained.
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