THE RELATIONSHIP AND CHANGING RATE OF STRAWBERRY CROWN CARBOHYDRATE AS RESULT OF CHILLING HOURS AND COLD STORAGE

Manssur Hasan Al-Doubibi, Isam Al-madhagi and Mahassen Al-Munibary
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Manssur Hasan Al-Doubibi: Department of Horticulture and its Technologies, Faculty of Agriculture, Foods and Environment, Sana’a University, Sana’a, Yemen
Mahassen Al-Munibary: Department of Horticulture and its Technologies, Faculty of Agriculture, Foods and Environment, Sana’a University, Sana’a, Yemen

Big Data In Agriculture (BDA), 2021, vol. 3, issue 1, 44-50

Abstract: The relationship between the strawberry crown content (Carbohydrates and Nitrogen) and the accumulated neutral chilling hours, moreover, the changing rate of content as affected by artificial cold storage was investigated in Sana’a University. Strawberry Seedling was digging at the three different periods during winter season. Crown carbohydrates and nitrogen was analysis at the time of digging and after cold storage. The result indicated that; increasing chilling hours led to increasing crown contents of all types of carbohydrate and no significant on nitrogen level. Changing rates occurs in seedling was calculated to seedling as effect of Cold storage, during the digging date (natural chilling) and between digging date and after storage. This study concluded that: Natural chilling more effective than that carried out using cold storage in the dark. The cold storage at 2 Cᵒ only suggested for short period, but not as an alternative the natural chilling. The data from this study could use for mange strawberry in nursery.

Keywords: Natural chilling hours; cold storage; strawberry; Crown content (search for similar items in EconPapers)
Date: 2021
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Persistent link: https://EconPapers.repec.org/RePEc:zib:zbnbda:v:3:y:2021:i:1:p:44-50

DOI: 10.26480/bda.01.2021.44.50

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