Document Type : Research Paper
Authors
1
Department of Water Engineering, Faculty of Agricultural Engineering, Sari Agricultural Sciences and Natural Resources University, Sari, Iran.
2
Department of Irrigation and Reclamation Engineering, College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran.
3
Joint International Research Laboratory of Agriculture and Agri-Product Safety of the Ministry of Education, Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, Yangzhou University, Yangzhou, 225009, Jiangsu, China.
Abstract
Given the increasing population and the growing demand for food, the development of agriculture is essential. Due to the limitations of water resources, managing water in agriculture is highly important and should be considered at every stage of agricultural production. This study conducted the experiment in a factorial design within a randomized complete block design with three replications. The irrigation factor was tested at three levels (100% FI (I1), 80% FI (I2), and 60% FI (I3)), and water salinity at three levels (well water (S1), 20 mM or 2.52 dS/m sodium chloride (S2), and 40 mM or 5.06 dS/m sodium chloride (S3)) in two conditions: non-magnetized (W1) and magnetized (W2) water. The effects of irrigation levels, salinity, and the type of irrigation water on the quality characteristics of strawberry fruit, including total protein, chlorophyll a, chlorophyll b, total chlorophyll, total soluble solids, titratable acidity, vitamin C, and sugar content, were examined. The analysis of variance results showed that all factors had a significant impact on the quality characteristics of strawberry fruit at the (p<0.01). Among the different irrigation levels, the highest amounts of total protein, chlorophyll a, chlorophyll b, and total chlorophyll were 5.09, 2.39, 1.05, and 3.44 mg per gram, respectively, in the 100% irrigation treatment, while among the different salinity levels, these values were 5.13, 2.49, 1.11, and 3.61 mg per gram, respectively, in the well water treatment. Magnetized water also had a significant effect at the 1% probability level on the quality characteristics of strawberry fruit.
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