تأثیر مرحله بلوغ میوه بر ویژگی‌های فیزیکیوشیمیایی و پلی‌فنل‌های میوه اترج صغیر (Citrus medica var. medica Proper.)

علوم باغبانی

مقاله 9، دوره 35، شماره 3 - شماره پیاپی 51، آذر 1400، صفحه 427-446   

نوع مقاله: مقالات پژوهشی

شناسه دیجیتال (DOI): 10.22067/jhs.2020.61947.0

نویسندگان

نحله تقوایی فرد¹؛ عسکر غنی^{* 2}؛ سید مهدی حسینی فرهی³

¹دانشگاه آزاد اسلامی واحد یاسوج

²دانشگاه جهرم

³گروه علوم باغبانی، دانشگاه آزاد اسلامی، واحد یاسوج، ایران و گروه پژوهشی کشاورزی پایدار و امنیت غذایی، واحد یاسوج، دانشگاه آزاد اسلامی، یاسوج، ایران

چکیده

به منظور بررسی تأثیر مرحله بلوغ میوه بر ویژگی­های بیوشیمیایی بخش­های مختلف میوه اترج صغیر، آزمایشی به صورت فاکتوریل بر پایه طرح بلوک­های کامل تصادفی با دو فاکتور و چهار تکرار اجرا گردید. فاکتور اول، دارای چهار سطح شامل مراحل مختلف بلوغ میوه (سبزرسیده، تغییررنگ پوست، زردرسیده و بسیاررسیده) بود. فاکتور دوم دارای چهار سطح شامل بخش‌های مختلف میوه اترج صغیر (فلاودو، آلبیدو، تفاله و آب‌میوه) بود. مهمترین صفات اندازه­گیری شده شامل میزان فلاون و فلاونول، فلاونوئید کل، ترکیبات فنلی کل و فعالیت آنتی­اکسیدانی بود. تغییرات فیزیکی بخش­های مختلف میوه و همچنین ویژگی­های مربوط به آب­میوه (اسیدیته، مواد جامد محلول، اسیدیته قابل­تیتر و ویتامین ث) در طی بلوغ میوه اندازه­گیری شد. مهمترین ترکیبات فیتوشیمیایی بخش فلاودو شامل درصد و عملکرد اسانس، محتوی کلروفیل و پلی­فنل­ها ­(روتین، ترانس-فرولیک اسید، هسپریدین، هسپرتین و کوئرستین) در طی رسیدن میوه بررسی شد. نتایج نشان­دهنده تاثیر معنی­دار مرحله بلوغ میوه بر بیشتر صفات مورد بررسی بود. بیشترین میزان فلاون و فلاونول (377/0 میلی­گرم برگرم) و فلاونوئید کل (38/16 میلی­گرم برگرم) مربوط به فلاودو در مرحله بسیار رسیده بود. بالاترین میزان اسانس فلاودو (37/2 درصد حجمی-وزنی) در مرحله تغییر رنگ اندازه­گیری شد و با پیشرف بلوغ محتوی کلروفیل دستخوش تغییرات نزولی گردید. پیشرفت بلوغ باعث کاهش بیشتر اجزای پلی­فنل­های اندازه­گیری شده شامل هسپریدین (86/1 به 68/0 میلی­گرم برگرم)، کوئرستین (62/1 به 89/0 میلی­گرم برگرم) و روتین (42/0 به 17/0 میلی­گرم برگرم) گردید. به طور کلی بخش فلاودو به عنوان مهم­ترین بخش دارویی میوه اترج و مراحل ابتدایی بلوغ زمان مناسب­تری برای برداشت تعیین گردید.

کلیدواژه‌ها

اترج صغیر؛ اسانس؛ فلاودو؛ فعالیت آنتی‌اکسیدانی؛ هسپریدین

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