The role of baking yeast in production standards for species dixi Red prunus

Abstract

Was in this research study effect of irrigation solution yeast in certain standards qualitative and quantitative for fruits prunus  persica. Executed in the province shield Tafas in seasons 2014-2015 shown results growing wet and size of the fruits weight and refinement ratio and the amount of juice when you use the concetration1000 mg/l for yeast with 2%a sugar solution at a rate of four irrigation compared with other treatments and control. Also the results showed increasing percentage of clearness% in the fruit with treatment(1000)mg/l concentration for yeast & Average four sprays compared with the other treatments & control . the results showed increasing TSS% Percentage in the fruit with treatment(500)mg/l concentration for yeast & with 2% a sugar solution at  by Average four sprays compared with other treatments & control. Also the results showed decreasing Acid Total Percentage in the fruit with selves treatment compared with other treatments & control. and (TSS /Acid Total) % Percentage increasing in the fruit with treatment(500)mg/l concentration for yeast & with 2% a sugar solution at  by Average four sprays compared