Pistachio is one of the most important crops in Iran. In this research, riboflavin amino acid with a concentration of 250 and 500 µm/l and aspartic acid with a concentration of 200 and 400 µm/l were used in May 5 (40 days after the full flower stage) in order to improve yield-related traits. Then, characteristics such as leaf area, chlorophyll index, blankness percentage and dehiscent of nut, fruit weight, number of fruits per cluster, cluster weight and yield were studied. The results showed that riboflavin 500 µm/l and aspartic acid 400 µm/l increased dry weight, cluster weight, number of seeds per cluster, leaf area, chlorophyll index and yield in pistachio fruits. Although it has caused a decrease in the amount of fruit Onse, blankness percentage and dehiscent of nut in the fruits of the Owhadi pistachio.The results showed that riboflavin 500 µm/l and aspartic acid 400 µm/l increased dry weight, cluster weight, number of seeds per cluster, leaf area, chlorophyll index and yield in pistachio fruits. Although it has caused a decrease in the amount of fruit Onse, blankness percentage and dehiscent of nut in the fruits of the Owhadi pistachio.
arab, F., pakkish, Z., & mohammadrezakhani, S. (2023). The effect of the use of aspartic acid and riboflavin in increasing the yield of pistachio CV Ohadi. Journal of Pistachio Science and Technology, 7(13), 139-157.
MLA
fatemeh arab; zahra pakkish; soheila mohammadrezakhani. "The effect of the use of aspartic acid and riboflavin in increasing the yield of pistachio CV Ohadi". Journal of Pistachio Science and Technology, 7, 13, 2023, 139-157.
HARVARD
arab, F., pakkish, Z., mohammadrezakhani, S. (2023). 'The effect of the use of aspartic acid and riboflavin in increasing the yield of pistachio CV Ohadi', Journal of Pistachio Science and Technology, 7(13), pp. 139-157.
VANCOUVER
arab, F., pakkish, Z., mohammadrezakhani, S. The effect of the use of aspartic acid and riboflavin in increasing the yield of pistachio CV Ohadi. Journal of Pistachio Science and Technology, 2023; 7(13): 139-157.
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