بررسی اثر سالیسیلیک اسید در جلوگیری از آسیب سرما در گوجه فرنگی گیلاسی (Lycopersicun esculentum cv. Messina)

علوم باغبانی

مقاله 1، دوره 31، شماره 3، پاییز 1396، صفحه 517-532  

نوع مقاله: مقالات پژوهشی

شناسه دیجیتال (DOI): 10.22067/jhorts4.v31i3.51793

نویسندگان

حنیفه سید حاجی زاده ؛ شهلا صفخانی

دانشگاه مراغه

چکیده

سرما یکی از عوامل محدود کننده در تولید گوجه فرنگی محسوب می‌شود. تحمل به سرما در طی انبارداری یکی از شاخصه های مهم نگهداری محصولات باغی به شمار می‌رود. در این راستا آزمایش فاکتوریل برپایه طرح کاملا تصادفی به منظور اثر تیمار سالیسیلیک اسید در دوره‌های پیش و پس از برداشت روی ماندگاری گوجه فرنگی گیلاسی در دمای پایین انجام شد. بوته‌ها یکبار در مرحله تشکیل میوه با آب مقطر و سالیسیلیک اسید 75/0 میلی‌مولار و بار دوم میوه‌های هر دو بوته در مرحله رسیده کامل با همان غلظت‌های سالیسیلیک اسید تیمار شده (آب مقطر-آب مقطر، آب مقطر- سالیسیلیک اسید، سالیسیلیک اسید- آب مقطر، سالیسیلیک اسید- سالیسیلیک اسید) و به مدت 5 هفته در دمای 1 درجه سانتی گراد نگهداری شدند. نتایج بدست آمده نشان داد که اثر سالیسیلیک اسید در مرحله پیش از برداشت بر روی آسیب سرمازدگی معنی‌دار بود و میوه های شاهد و تیمار شده به ترتیب 66/16 و38/1درصد آسیب را داشتند. بیشترین میزان مواد جامد محلول کل درهفته پنجم و اسیدیته در هفته چهارم مربوط به ترکیب تیماری سالیسیلیک اسید-آب مقطر می باشد که نشان می دهد تیمار پیش از برداشت سالیسیلیک اسید ضمن افزایش خصوصیات کیفی میوه، میزان پرولین و کربوهیدرات و افزایش فعالیت گایاکول پراکسیداز موجب کاهش آسیب غشای سلول شد. بطور کلی تاثیر تیمار پیش از برداشت سالیسیلیک اسید در حفظ کیفیت و افزایش ماندگاری گوجه فرنگی گیلاسی محسوس تر از تیمار پس از برداشت بود ولی با این وجود میوه های شاهد بهترین طعم را نسبت به سایر تیمارها در هفته پنجم داشتند.

کلیدواژه‌ها

تنش سرما؛ گوجه چری؛ عمر انباری و کیفیت میوه

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