Ioana Mitre

FT-IR Characterization of Pollen Biochemistry, Viability, and Germination Capacity in Saintpaulia H. Wendl. Genotypes

FT-IR characterization of pollen biochemistry was analyzed to detect possible connection with the viability (by staining with potassium iodide, 25%) and the germination capacity (on solid nutrient medium), in 15 Saintpaulia genotypes. Vibrational spectroscopy indicates that the pollen of S. ionantha genotype “Red Velvet” is rich in proteins, lipids, triglycerides, and esters and has a viability of 88.4% and a low germination capacity (27.16%). For S. ionantha “Jolly Red” and “Lucky Ladybug” genotypes, pollen showed high viability (88.81–91.49%) and low germination capacity (23.02–9.17%), even though the pollen is rich in carbohydrates. S. ionantha “Aloha Orchid” genotype has the highest percentage of viability (94.32%) and germination capacity (45.73%) and a rich content of carbohydrates and polygalacturonic acids. In S. rupicola and S. ionantha genotypes, the rich content of polygalacturonic acids, lipids, and carbohydrates favourably influenced the germination capacity. Spectroscopic result indicates, through different absorbance band intensity, a possible link between biochemical composition, viability, and germination capacity of Saintpaulia pollen. To determine exactly the relation between biochemistry and biological processes, it is necessary to initiate quantitative researches.

THE INFLUENCE OF FOLIAR FERTILIZATION UPON GROWING AT FIVE APPLE VARIETIES FORM E.U. IN SUPERINTENSIVE CULTURE

SUMMARY In order to reveal the behavior during production p rocess of several apple varieties over Cluj-Napoca tree-growing area, there has been organ ized a competition culture including five varieties of apple. Trees were planted in autumn 20 05, at 3,5/0,9 m distance from one another, thus reaching a thickness of 3174 per ha. The fertilizers utilized in the experience were : F erticare 1, Ferticare 2, Ferticare 3, Ferticare Starter and Power in different concentrat ion amounts. Several aspects regarding trees-size and girth, phe nology of flowering, yielding potential, fruit quality from the point of view of taste and chemical compositions (dry matter and sugar contents, acidity); then, feeding value a nd disease hardiness were taken under study. Apples are very appreciated for their flavor and nu tritional value being used all over the year in the human diet. They are rich in carbohydra tes (glucose, fructose, pectic substances, cellulose, hemicellulose). The organic acids (citri c, malic, succinic, oxalic) are the most important components of the flavor of apples and th ey represent 0.3-0.5 %. The most important vitamins in the apple fruit are: vitamin C (ascorbic acid, around 35 mg/100 g), provitamin A, B etc.