Dhulfiqar Jaafar Hmiz 1*, Bahram Abedi 2, Gholamhossein Davarynejad 3 and Ali Tehranifar 4

Transcription

1 The effects of Root Zone Temperture nd Electricl Conductivity on the Lycopene, β-crotene, Chlorophyll Concentrtion nd Qulity of Tomto Fruit grown in Hydroponic Culture. Dhulfiqr Jfr Hmiz 1*, Bhrm Aedi 2, Gholmhossein Dvrynejd 3 nd Ali Tehrnifr 4 1,2,3 nd 4 Horticulturl Science nd Lndscpe, Fculty of Agriculture, Ferdowsi University of Mshhd, Irn. dhufiqr.hmiz@stu.um.c.ir 1, edy@um.c.ir 2, dvrynej@um.c.ir 3 nd tehrnifr@um.c.ir 4 *Corresponding uthor. E-mil ddresses: dvrynej@um.c.ir. Tel: From Al-Muthnn Province- Irq Astrct The effect of different levels of root zone temperture (RZT) nd electricl conductivity (EC) of nutrient solution on lycopene, β-crotene, chlorophyll concentrtion nd tomto qulity (TSS, TA nd TSS/TA rtio) of tomto plnts grown under greenhouse conditio were determined. Tomto plnts were irrigted with vrious EC (, 1.5, 3 nd 6 ds.m -1 ) vi pumps connected to 4 sets of wter tnks nd RZT (2, 25 nd 3 o C) regulted vi electricl heter in ech experimentl unit. All the plnts were supplied with mixture of nutrient solution contining ll essentil elements. Lycopene, β-crotene nd chlorophyll concentrtion of fruits mesured t yellow nd red ripening s, ut TSS, TA nd TSS/TA mesured t the end of fruit hrvest time. The results showed tht TSS nd TA contents of red ripe tomto fruits grown in high EC tretment were significntly greter thn those grown in low EC tretment. Furthermore, RZT 3 o C hd significnt effect on TSS content in comprison with RZT 25 o C, while for TA trit, significntly greter effect ws oserved y RZT 25 o C thn tht of RZT 3 o C. High EC tretment enhnced lycopene concentrtio of fruits t red nd yellow ripening s compred to low EC tretment. Bsed on the results, EC tretment showed no significnt effect on β- crotene concentrtion t the yellow, while it strted to increse in high EC of 6 ds.m -1 t the red. Besides, our results showed tht RZT did not significntly ffect lycopene nd β-crotene concentrtio t the two ripening s. Chlorophyll concentrtion in fruit decresed in high EC tretment compred with low EC (control) t oth red nd yellow s. RZT hd significnt impct on chlorophyll t yellow ut not red. The highest mount of chlorophyll ws seen in RZT 2 o C compred with RZT 3 o C with the lowest mount. Regrding chlorophyll, no significnt effect ws oserved y EC tretments t oth yellow nd red s, Moreover, RZT hd significnt effect on chlorophyll content t yellow ut not red, so tht significnt decrese ws oserved in high RZT. Keywords: Lycopene, β-crotene, fruits, EC, RZT, TSS, Solnum Lycopersicum L. 1

2 Introduction Tomto (Solnum Lycopersicum L.) cn e dpted for cultivtion in vrious environments rnging from tropicl to nerly lpine regio, its production re is now expnding worldwide. On the other hnd, in the trditionl cultivtion re, which is concentrted out the Mediterrnen Se nd in the southern nd western prts of the United Sttes (USA) ecuse of the wrm nd drought climte tht is fvorle for tomto cultivtion, yield loss from slt injury hs risen s serious prolem in 19.5 % of the irrigted lnd re nd in the irrigtion wter (Foold, 24). More specificlly, tomto fruits productio re very good sources of the crotenoid lycopene, which is ioville nd hs een reported to ccumulte in different org in oth lortory nimls nd hum (Schmitz et l., 1993, Khchik et l., 22). Lycopene, longside with its metolites, continues ttrcting much ttention mong scientists due to its cpcity to scvenge rdicls nd the different iologicl functio it seems to e involved in (Mein et l., 28). In ddition, lycopene is mjor respoile for the color of red tomtoes nd is widely used s colornt. The color of food is very importnt fctor in determining its cceptility; hence, the ojective mesurement of this ttriute in different tomtoes nd tomto products hs een the topic of numerous studies (Aris et l., 2, Melendez-Mrtinez et l., 21). Different environmentl fctors, including light, temperture, CO 2, wter supply, nd pthoge determine plnt growth nd development (Skmoto nd Suzuki, 215, Rivs-Sn Vicente nd Plsenci, 211). These fctors often trigger plnt's iotic nd iotic stress respoes, including minor metolites production, which plys key role in stress resistnce (Zho et l., 25, Akul nd Rvishnkr, 211). Although greter levels of secondry metolite production my induce environmentl stress tolernce when slt stress hs unfvorle effects on oth plnt growth nd fruit mgnifiction in tomtoes. On the other hnd, it hs een reported tht moderte slt stress improves fruit qulity y impcting the levels of solule solids, such s totl sugr nd cids, s well s the ph vlue, these re key fctors in qulity vlution of fruit sold in mrkets, nd slinity generlly improves fruit qulity y incresing the content of these sustnces. This phenomenon hs een relted to concentrtion effect tht results from the suppression of fruit enlrgement in plnts exposed to slinity. However, during the pst decde, incresing evidence hs indicted tht ltertio in ssimiltory metolism nd the trloction of ssimiltes into the fruit re likely to e involved in the increse in solule solids nd other components (Sito nd Mtsukur, 215). Slinity stress improves the fruit qulity of tomtoes vi incresing the level of totl solule solids, including sugrs, orgnic cids, nd mino cids in fruits (Go et l., 1998). An increse in solule solids enhnces not only the mrket vlue of fresh fruit ut lso it's processing efficiency ecuse it increses flvor nd lowers wter content (Strk et l., 1991) nd (Yin et l., 29). In Africn snke tomto, rising the root-zone heting incresed the contents of phenols, scoric cid, nd chlorophylls in the leves (Adeooye et l., 21). In contrst, decresing the root-zone temperture of cucumer seedlings promoted solule sugr production (Yn et l., 213). Temperture stress ppliction in root zone cused shift in the production of some secondry metolites in the greenhouse (Chdirin et l., 211). The solution temperture ffects the oxygen content nd, in lettuce when the temperture is height, it cn cuse the root deth nd ccelertes the onding process. In this issue, it is recommended tht the temperture does not exceed 2 o C (Vldres Filho et l., 26). High EC nd zone root temperture which require flushing rte of 3% or more of the nutrient solution (Stnghellini et l., 1998). Usully, nutrient solutio used for growing tomto plnts in soilless systems hve slinity level rnging from 25 mm (closed irrigtion system) to 4 75 mm (open irrigtion system) totl ion concentrtion (equivlent to n EC of ms.cm 1 (Vn Ieperen, 1996). Root zone temperture nd EC influence growth nd qulity of tomto plnts under field nd greenhouse conditio. Therefore, it is the purpose of the present study to investigte the effect of optimum level of EC in nutrient solution nd RZT on lycopene, β-crotene, TSS, TA, TSS/TA rtio, nd chlorophyll of tomto grown hydroponiclly under greenhouse conditio. 2

3 S E T O C T NOV D E C J A N FEB M A R A P R M A Y J U N SET OCT NOV DEC JAN FEB MAR APR MAY JUN Humidity % Solr Rdition Kwh/m 2 /dy S E T O C T NOV D E C J A N FEB M A R A P R M A Y J U N Temperture( o C ) 2- Mterils nd Methods 2-1 Culture of seeds nd trltion of seedlings The experiment ws conducted t greenhouse in Deprtment of Horticulture, Ferdowsi University of Mshhd. Tomto seeds (cv. Memory) were first sown in cm sponge cues, then covered with thin lyer of vermiculite on first Jnury 216 nd germinted under. The nutrient solution ws depended on hlf strength culture solution. 3 dys fter sowing, the seedlings were trferred to the soilless system. For conducting trctio on plnts, specil system ws used, in which plstic continer with the height nd length of 3 nd 5 cm, respectively, ws prepred. Root zone temperture in the experiment ws set y putting very trprent plstic cylinder with the height nd dimeter of 25 nd 2 cm iide the continer, then the cylinder filled with wter, nd heter electricl qurium ws plced in wter for setting root zone temperture, nd finlly the plstic cylinder ws closed y specil cover to prevent or reduce evportion process. Therefter, plstic continer ws filled with perlite nd coco pet t the rtio of 5:5. Temperture trferred from wter in cylinder plstic to growth medium of het exchnge 48 hours fter wrming wter. Root zone temperture in the growth medium ws mesured y using digitl thermometer. It ws found tht tempertures in the griculturl medium were similr to the hot wter in the plstic cylinder. Root zone temperture ws set t three levels of 2, 25 nd 3 o C, nd the distnce etween plnts ws 25 cm. 2-2 Mesurement The ir temperture iide the greenhouse ws set using wrm wter locted within the plnt growth zone in the greenhouse. Dt relted to solr rdition nd humidity outside the greenhouse were otined from wether ititutio of Mshhd. Within the greenhouse, there were four locks, ech includes 12 experiments. Electricl conductivity nd root zone temperture tretments were rndomly distriuted within ech lock. Averge dy nd night tempertures iide the greenhouse during the experiment were 23. ± 4 nd 2 ± 4.5 o C, respectively. Fig 1 shows the verge monthly rte for temperture, humidity nd solr rdition of outside the greenhouse. The EC, ph, nd volume of the inflow nutrient solution were recorded dily using hndheld EC nd ph meter. (EC meter tester EC-963 LED digitl hydroponics nd digitl pen type PH meter PH-9). The EC, ph, nd volume of the influx nutrient solution were recorded weekly. The ph of the solutio ws djusted to During the experiment, cre ws tken to monitor nd control the greenhouse in terms of pests nd diseses Months Months Months Fig.1. Monthly rtes for temperture, humidity nd solr rdition of outside. 3

4 2-2-1 Nutrient solution Nutrient solution composition for tomtoes grown in stirred solution culture for 24 weeks ws sed on full strength modified Hoglnd's nutrient solution with H 2KO 4P =13, KNO 3 5, C (NO 3) 2 118, Mn So 4 49 mg L -1, Iron Chelte 25 cc nd micronutrients stock 4 cc. EC ws pplied t four levels ( (distilled wter only), 1.5, 3 nd 6 ds.m -1 ) fter setting ph t y cid or se The totl solule solid (TSS). The totl solule solids content ws mesured using portle refrctometer Determintion of titrtle cidity (TA): Titrtle cidity ws determined y using titrtion with,1 mg sodium hydroxide solution (NOH), using phenolphthlein s the indictor, ccording to the AOAC officil method (Assocition, 1998) Determintion of lycopene, β- crotene, chlorophyll nd in tomto fruits: Extrction ws performed with cetone-hexne (4:6) nd determined ccording to the method descried y (Ngt nd Ymshit, 1992) nd (Silv et l., 213). Tomto smples were first hrvested t two different ripening s (yellow nd red) nd then one grm of ech smple mixed with 1-2-ml Acetone-Hexne (4:6) in the tue nd homogenized. Finlly, sornce ws red using spectrophotometer t A 663, A 645, A 55, A 453, nd the content of mentioned prmeters ws determined y using the following equtio: 1- β- crotene =.216 A A A A Lycopene mg/1 ml = A A A A Chlorophyll mg/1 ml = A A Chlorophyll mg/1 ml =.999 A A 645 (A 663, A 645, A 55, nd A 453 re sornce t 663 nm,645 nm, 55 nm nd 453 nm, respectively) Sttisticl Anlysis nd Experimentl Design The dt otined for ech prmeter ws nlyzed using sttisticl JMP 8 softwre, nd the relted grphs were drwn y using Microsoft Excel. One-wy nlysis of vrince (ANOVA) ws used for determining the difference etween tretments nd me comprison ws performed using the lest significnt difference (LSD) t the proility level of 5%. The experiment ws performed s split-plot design in Completely Rndomized Design (RCD) with four replictio nd two fctors. The first fctor ws three Root Zone Tempertures (RZT) (2, 25 s control (Hghighi et l., 215) nd 3 o C) nd the second fctor ws four levels of Electricl Conductivity (EC) in nutrition solution ( using (Distilled wter only),1.5, 3 nd 6 ds.m -1 ). 3- Results nd Discussion 3-1 Totl solule solids concentrtion in juice Tle (2) shows tht juice TSS ws ffected y electricl conductivity nd root zone temperture tretments. High EC tretment incresed TSS of fruits so tht TSS under high EC tretment ws 3.74 Brix compred to TSS 3.14 Brix in control tretment. TSS content t EC 6 ds.m -1 ws significntly higher thn tht of control tretment. A similr effect of high EC on TSS ws reported y (Skmoto et l., 1999, Wu nd Kuot, 28) nd (Cornish, 1992). These results tht incresing the slinity fter the eginning of fruit development incresed the concentrtion of solule solids TSS in tomto plnts, the mendment in qulity. Similr to the result (Skmoto et l., 1999). Furthermore, sed on (Tle 3), root zone temperture hd significnt effect on TSS, where TSS 3.66 Brix ws otined in RZT 3 o C compred to TSS 3.17 Brix in RZT 25 O C,similr results were oserved y (Husin et l., 215) who found qulity of tomto hd no significnt 4

5 t root zone temperture 25 o C. Dt in (Fig 2) showed tht interction etween root zone temperture nd electricl conductivity cused significnt differences in TSS contents. Tretment of the interction etween EC 1.5 ds.m -1 nd root zone temperture 2 o C showed the highest TSS content (4.15 Brix) in comprison with the comintion of ds.m -1 nd root zone temperture 25 o C. Tle 1. Anlysis vrince of different EC nd root zone temperture ppliction on tomto S.O.V df TSS TA TSS/TA Lycopene t red 3-2 Titrtle cidity (TA) nd TSS/TA Lycopene t yellow β- crotene t the red β- crotene t yellow Chl t the red EC 3.72* 31.71*.257*.198*.9*.112* Chl t yellow.1 Chl t red.19 The increse in EC level from to 6 ds.m -1 incresed the verge of titrtle cidity from 4.48 to 8.37 m.e/1 ml, respectively. As seen in (Tle 2), titrtle cidity t 6 ds.m -1 ws significntly (P.5) higher thn t ds.m -1 nd 1.5 ds.m -1 tretments. Bsed on the results, root zone temperture resulted in significnt increse in titrtle cidity. On verge, titrtle cidity in root zone temperture 25 o C ws 7.46 m.e/1 ml, wheres the rte in root zone temperture 3 o C ws 5.48 m.e/1 ml. Dt in (Fig 3) showed tht titrtle cidity ws ffected significntly y the interction etween different EC nd root zone temperture levels. The highest mount of titrtle cidity ws otined in comintion of EC 1.5 ds.m -1 nd root zone temperture 25 o C with 1.3 m.e/1 ml, while the lowest rte of 3.83 m.e/1 ml ws otined in the tretment contining ds.m -1 nd root zone temperture 3 o C. Regrding the rtio of TSS to titrtle cidity, there were significnt differences mong different tretments of EC nd root zone temperture. The results showed tht TSS to titrtle cidity rtio incresed in root zone temperture 2 nd 3 o C compred with root zone temperture 25 o C. Moreover, TSS/ TA rtio decresed in higher levels of EC especilly 6 ds.m -1. Results lso showed tht interction effects of EC nd root zone temperture on TSS to titrtle cidity rtio were significnt (Fig 4). The results of the present experiment confirm tht sustntil increse in TSS cn e otined under slt stress, so tht increse in EC from to 6 ds.m -1 resulted in significnt increse in TSS. The respoe to slinity showed tht different slt levels ppered to e eqully effective in rising of TSS, suggesting tht it is the osmotic effect on plnt wter reltio tht underlies the respoe, rther thn specific ionic effect. It hs een shown tht tomto rected to slt stress y ccumulting orgnic solutes in leves in order to osmoticlly lnce the incresed concentrtion of inorgnic io in the growing medium (Rush nd Epstein, 1976). Titrtle cidity lso incresed in high levels of EC. This increse hs eneficil effect on flvour, which depends on oth TSS nd the rtio of TSS to titrtle cidity (Hoson nd Bedford, 1989). Root zone temperture cuses n imlnce in plnt metolism nd disruption to cellulr homeostsis, resulting in deleterious dmge to plnt cells (Suzuki et l., 25). Het stress to the roots lso cuses significnt chnge in plnt physiologicl processes such s wter uptke nd lef conductnce (Kowlski et l., 28). In this study, root zone temperture tretments induced TSS, TA nd TSS/TA rtio. It hs een shown tht root zone tempertures of 25 nd 3 o C led to the grdul deteriortion of tomto plnts grown hydroponiclly. Chl t yellow RZT 2 1.* 8.73*.21* * EC RZT * 17.28*.252*.12*.1*.12*.185* * Error not significnt *significnt t 5%. 5

6 TSS Tle 2. The min effect of different EC on (TSS, TA nd TSS/TA rtio) of tomto plnts EC ( ds.m -1 ) TSS ( Brix) TA (m.e/1 ml) TSS/ TA Control (Distilled 3.14 c 4.48 c.726 wter) c c Within column me followed y the sme letter re not significntly different t P < 5% ccording to lest significnt different test. Tle 3. The min effect of different root zone temperture on (TSS, TA nd TSS/TA rtio) of tomto plnts. RZT ( o C) TSS ( Brix) TA (m.e/1 ml) TSS/ TA Within column me followed y the sme letter re not significntly different t P < 5% ccording to lest significnt different test. Low temperture (2 C), optimum temperture (25 C) nd high-temperture stress (3 C) c d cd de d d d e EC(ds.m -1 ) 6

7 TSS/TA TA ef def f f cdef c def cd c cde c def f cd def cd def ef def de Fig 2,3 nd 4 respectively. The interction effect of root zone temperture nd different levels of electricl conductivity on (TSS, TA nd TSS/TA rtio). Low temperture (T1 = 2 C), optimum temperture (T2 = 25 C), nd high temperture stress (T3 = 3 C). 3-3 Lycopene nd β - crotene concentrtion As (Tle 4) shows lycopene concentrtion t the yellow ws significntly ffected y different levels of EC, so tht EC 6 ds.m -1 incresed the lycopene concentrtion of fruit in comprison with control ( ds.m -1 ). Results in (Tle 4) showed tht EC tretment did not hve significnt impct on β crotene concentrtion of tomto fruits t the yellow. However, its content ws higher thn lycopene concentrtion t this. Moreover, sed on the results in (Tle 5), the lycopene concentrtion recorded in high EC tretment t the red ws.644 mg/1 ml, increse compred to low EC tretment with lycopene content of.347 mg/1 ml. β- crotene ws significntly influenced t the red (Tle 5). Results lso tht interction effects of EC nd root zone temperture on β- crotene ws significntly t yellow ffected t (EC 3 ds.m -1 with RZT 3 o C) when compred with (EC (Control) with (RZT) 2 o C), (Fig 5). Moreover, s the results in (Fig 6 nd 7) showed, lycopene concentrtio in fruit t red nd yellow s were ffected y (EC 6 ds.m -1 with RZT 3 o C), which showed the highest vlues in comprison with (EC (Control) with (RZT) 2 o C) which hd the lowest vlues. Similrly, lycopene concentrtion in tomtoes ws reportedly incresed y pplying high EC in nutrient solution (Pscle et l., 21). In ddition, the drker red color ws found in tomtoes grown t 6 mm NCl thn tht of control ( mm NCl) (Fnsc et l., 27). It ws lso found tht lycopene concentrtion of tomto fruits grown under 8 ds.m -1 incresed y 25% compred to those grown under 2.5 ds.m -1, lycopene concentrtion of the fruit showed fster increse in high EC tretment thn in low EC tretment. It is reported tht the enhncement of pigments ffected y stress-induced upregultion of the genes encoding cn e due to the increse in the enzymes interested in the key steps of lycopene iosynthesis (Kruss et l., 26). In the present study, rising slinity levels (,1.5,3 nd 6 ds.m -1 ) incresed lycopene nd ß-crotene contents in tomto, which is in greement with the results reported y (Kruss et l., 26). Bsed on the results (Tle 5), β- crotene concentrtion of the fruit incresed in high EC level of 6 ds.m -1 when compred with low EC level of ds.m -1 (Control). Our results showed tht root zone temperture did not hve significnt effect on lycopene nd β-crotene concentrtio t the two ripening s of tomto fruits. In greement with the 7

8 present experiment (Skmoto nd Suzuki, 215) showed tht content of β-crotene ws not ffected y root zone temperture. Regrding of the interction effect of EC nd RZT, the results in (Fig 6 nd 7) showed tht interction etween electricl conductivity nd root zone temperture cused n increse in lycopene concentrtion t red nd yellow s, the gretest concentrtion of lycopene t red nd yellow s were oserved in (Electricl conductivity 6 ds.m -1 nd root zone temperture 3 o C), while the lowest mount ws seen in (Electricl conductivity ds.m -1 with root zone temperture 2 o C). The results lso showed tht comintion of electricl conductivity level of 6 ds.m -1 nd root zone temperture 3 o C, incresed concentrtion β-crotene t red, while the comintion of electricl conductivity of ( ds.m -1 with root zone temperture 2 o C) hd the lowest concentrtion β- crotene (Fig 5 nd 8). As seen in (Fig 5), the highest β-crotene concentrtion t the yellow ws oserved in (root zone temperture 3 o C with electricl conductivity 3 ds.m -1. Tle 4. The min effect of different EC on (Lycopene, β- Crotene, Chlorophyll nd Chlorophyll ) of tomto t the yellow. Lycopene (mg/1ml) β- Crotene (mg/1ml) Chlorophyll (mg/1ml) Chlorophyll (mg/1ml) Control(Distilled wter) Within column me followed y the sme letter re not significntly different t P < 5% ccording to lest significnt different test. Tle 5. The min effect of different EC on (Lycopene, β- Crotene, Chlorophyll nd Chlorophyll ) of tomto t red. Lycopene (mg/1ml) β-crotene (mg/1ml) Chlorophyll (mg/1ml) Chlorophyll (mg/1ml) Control(Distilled c wter) Within column me followed y the sme letter re not significntly different t P < 5% ccording to lest significnt different test. 8

9 β- crotene t yellow (mg/1ml) Tle 6. The min effect of different temperture of root zone on (Lycopene, β- Crotene, Chlorophyll nd Chlorophyll ) of tomto t red. RZT ( o C) Lycopene (mg/1ml) β- Crotene (mg/1ml) Chlorophyll (mg/1ml) Chlorophyll (mg/1ml) Within column me followed y the sme letter re not significntly different t P < 5% ccording to lest significnt different test. Low temperture (2 C), optimum temperture (25 C) nd high-temperture stress (3 C). Tle 7. The min effect of different temperture of root zone on (Lycopene, β- Crotene, Chlorophyll nd Chlorophyll ) of tomto t the yellow. RZT ( o C) Lycopene (mg/1ml) β- Crotene (mg/1ml) Chlorophyll (mg/1ml) Chlorophyll (mg/1ml) Within column me followed y the sme letter re not significntly different t P < 5% ccording to lest significnt different test. Low temperture (2 C), optimum temperture (25 C) nd high-temperture stress (3 C) Fig

10 β- crotene t red (mg/1ml) yellow (mg/1ml) Lycopene t red (mg/1ml) Lycopene t Fig d cd cd c c c Fig d cd cd cd c c Fig 8 Fig.5,6,7 nd 8 respectively. The interction effect of root zone temperture nd different levels of electricl conductivity on β- crotene nd lycopene t the yellow nd red. Low temperture (T1 = 2 C), optimum temperture (T2 = 25 C), nd high temperture stress (T3 = 3 C). 3-4 Chlorophyll nd concentrtio Results in (Tles 4 nd 5) showed tht chlorophyll in fruit t the red ws significntly ffected y EC tretments. The concentrtion of chlorophyll in fruit strted to decrese s EC levels incresed, where chlorophyll content t red nd yellow s reduced from.3 nd.193 mg/1 ml in high EC level to.125 nd.215 mg/1 ml in control (EC ), respectively. Similr results were oserved y (Skmoto et l., 1999) who found slinity incresed the concentrtion of chlorophyll nd chlorophyll in the fruit, severl studies hve reported similr results (Ehret nd Ho, 1986) the efficiency of the slt stress depends on the fruit development t which it is pplied slt stress t previously of fruit development would hve more ovious effects on fruit development. But chlorophyll contents in fruit t yellow nd red s, s shown in (Tle 4 nd 5), were not significntly influenced y EC tretments. Chlorophyll ws shown to degrde during the trformtion of fully differentited chloroplsts into chromoplsts y electron microgrphic nlysis (Thelnder et l., 1986). There were no significnt effects of EC on fruit chlorophyll content in ll developmentl s. Chlorophyll concentrtion of the fruit showed reduction long with the increse in EC 1

11 Chl t yellow (mg/1ml) level (Tles 4 nd 5). In ddition, (Tle 7) showed tht root zone temperture ffected significntly chlorophyll t the yellow ; however, the level of effect t the yellow ws more pronounced in root zone temperture 2 o C with the highest content of.264 mg/1 ml compred with root zone temperture 3 o C with the lowest concentrtion of.132 mg/1 ml. Regrding the effect of root zone temperture on chlorophyll concentrtion, significnt differences were oserved etween the different levels of root zone temperture t yellow ut not the red. The highest chlorophyll concentrtion ws due to root zone temperture 2 o C led to with.298 mg/1 ml, while the lowest content ws otined in high root zone temperture 3 o C with.157mg/1 ml. It hs een reported tht in soilless, root zone temperture cn e controlled y wrming culture medi (sustrtes) nd thus providing the het energy requirements for optimum plnt growth nd development, thus chlorophyll content in fruits ffected significntly y root zone temperture. The result shows in chlorophyll concentrtion t red nd yellow showed not ffected y the interction etween root zone temperture nd electricl conductivity of the nutrient solution. On the contrry, chlorophyll nd concentrtio t the red were not significntly ffected, ut chlorophyll concentrtion t yellow showed higher vlues under (EC ds.m -1 with RZT 2 o C) in comprison with (EC with RZT 3 o C) Fig 9. The interction effect of root zone temperture nd different levels of electricl conductivity on Chl t yellow. Low temperture (T1 = 2 C), optimum temperture (T2 = 25 C), nd high temperture stress (T3 = 3 C). Conclusio In the present study, we showed tht optimum nd high root zone temperture hd incresed TSS nd TA, while root zone temperture not significnt on lycopene, β-crotene, Chl nd Chl t the red ut Chl nd Chl decresed under low root zone temperture t the yellow. High EC improved TSS, TA, lycopene t two s nd β-crotene only t the yellow, while Chl nd TSS/TA rtio decresed under the effect of electricl conductivity. Acknowledgment We would like to thnk the Deprtment of Horticulture Science, Ferdowsi University of Mshhd to provide n opportunity for this project. I lso wish to thnk the Ministry of Higher Eduction nd Scientific Reserch of Irq for giving the scholrships. 11

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