Humic acid is a biochemical constituent of humus and increases root biomass and shoot growth by improving absorption of nutrients. In order to study the effects of humic acid on root and shoot growth and leaf nutrient contents of pistachio seedlings, an experiment was conducted of completely randomized design with five treatments in three replications. In the first step seeds of Pistacia vera c...

This study was carried out to investigate the effects of foliar spray of salicylic acid and ascorbic acid on some morpho-physiological traits of Pistacia vera cv. Badami-zarand under drought stress. The experiment was conducted during 2017-2018 in the greenhouse condition, in a factorial randomized complete block design with three replications on pot plants. The soil texture of experim...

in order to evaluate the tolerance of pistachio some cultivars to salinity a pot experiment was carried with 2 factors including cultivar and salinity in the year 2013. the cultivars were ghazvini, shah pasand, akbari, khanjari, jandaghi, italiyayi, fndoghi 48, sabz pesteh tohg, ahmad aghayi, rezaie zood res, mousa abadi, ebarahimi, kaleh ghochi and badami zarand. the salinity was applied in fi...

Edible nuts have an increasing role in human diet. Pistachio is popular but less known kind of edible nut nevertheless it is rich in health benefiting nutrients, minerals, antioxidants and vitamins. This research focused on the concentration of nitrogen (N), phosphorus (P), potassium (K) and calcium (Ca), all of which play a key role in the healthy human nutrition and lifestyle in the kernels o...

The only attempt at the isolation of carotene from mango fruit seems to have been made by Yamamoto Osima & Goma (1932) who obtained 60 mg. of a crystalline preparation from 38 kg., of fresh fruit pulp. From a study of its optical activity and absorption spectrum they concluded that it was a mixture of aand P-carotenes, which were, however, not separated. The inconclusive nature of their data ha...

mechanical properties of non-split pistachio nuts are among the lada required for the design of equipment needed for processing of the nut. unsplit pistachio nut samples were uniaxially loaded to determine the nut’s needed splitting force and energy, as well as poisson’s ratio and young’s modulus of elasticity. the tests were carried out at four moisture contents (5, 10, 15 and 20% wb), under f...