اثر پس از برداشت نور آبی، سدیم نیتروپروساید و آرژنین روی عمر قفسه‌ای، ارزش غذایی و آنزیم‌های آنتی‌اکسیدان میوه کیوی

علوم باغبانی

مقاله 3، دوره 37، شماره 4 - شماره پیاپی 60، اسفند 1402، صفحه 915-929   

نوع مقاله: مقالات پژوهشی

شناسه دیجیتال (DOI): 10.22067/jhs.2022.76455.1168

نویسندگان

کاظم حسین زاده مقدم¹؛ بهزاد کاویانی^{* 1}؛ داود هاشم آبادی¹؛ شهرام صداقت حور¹؛ محمد رضا صفری مطلق²

¹گروه باغبانی، واحد رشت، دانشگاه آزاد اسلامی، رشت، ایران

²گروه حفاظت گیاهی، واحد رشت، دانشگاه آزاد اسلامی، رشت، ایران

چکیده

کیوی (Actinidia deliciosa)، میوه­ای کم‌کالری و سرشار از مواد معدنی، ویتامین‌ها و آنتی‌اکسیدان‌ها است. کیفیت میوه کیوی در طول دوره انبارمانی به‌دلایل مختلف کاهش می­یابد. هدف از این پژوهش، افزایش ماندگاری و خصوصیات کمی و کیفی میوه­های کیوی رقم ’هایوارد‘ پس از برداشت با استفاده از روش­های فیزیکی و سازگار با سلامت انسان شامل تابش نور آبی، سدیم نیتروپروساید و اسید آمینه آرژنین بود. میوه­های سالم و یکسان از نظر اندازه انتخاب شدند و تحت تأثیر تابش نور آبی (6، 12 و 24 ساعت) در محدوده طول موج 470 نانومتر توسط لامپ­های LED، سدیم نیتروپروساید (5/0، 1 و 2 میلی­مولار) و آرژنین (5/0، 1 و 2 میلی­مولار) قرار گرفتند. آزمایش در قالب طرح کاملاً تصادفی با 10 تیمار در 3 تکرار با 30 پلات و در هر پلات 10 عدد میوه اجرا شد. آنالیز داده­های حاصل از نمونه­گیری در طول دوره آزمایش و داده­های حاصل از تجزیه آزمایشگاهی، با نرم‌افزار آماری SPSS و مقایسه میانگین داده‌ها براساس آزمون آماری LSD انجام شد. نتایج نشان داد که سدیم نیتروپروساید در غلظت 2 میلی‌مولار باعث بالاترین (20/117 روز) عمر قفسه‌ای و بیشترین میزان پرولین (14/80 میکرومول در هر گرم وزن تر) در میوه‌ها شد. بالاترین سفتی (56/4 کیلوگرم بر سانتی‌متر مربع) و کمترین کاهش وزن تر (26/1 درصد)، در میوه‌های تیمار شده با 12 ساعت تابش نور آبی مشاهده گردید. داده‌ها نشان دادند که تابش 12 ساعته نور آبی و 2 میلی‌مولار سدیم نیتروپروساید باعث افزایش قابل توجه در میزان آنزیم‌های آنتی‌اکسیدان (سوپراکسید دیسموتاز، پراکسیداز و آسکوربات پراکسیداز) میوه کیوی شد. اثر تیمارهای مختلف روی شاخص طعم میوه‌ها معنی‌دار نبود. بیشترین نشت یونی (41/75 درصد) مربوط به میوه‌های شاهد بود. بالاترین درصد ماده خشک (33/19) و بیشترین مقدار مالون‌دی‌آلدئید (08/2 نانومول در هر گرم وزن تر)، به‌ترتیب در میوه‌های تیمار شده با 6 ساعت نور آبی و 5/0 میلی‌مولار سدیم نیتروپروساید به‌دست آمد. در مجموع، نور آبی و سدیم نیتروپروساید برای تغییر صفات اندازه‌گیری‌شده در کیوی مؤثرتر از آرژنین بودند.

کلیدواژه‌ها

آنزیم‌های آنتی‌اکسیدان؛ پوسیدگی میوه؛ شاخص طعم میوه؛ میوه‌های گرمسیری و نیمه‌گرمسیری

مراجع

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