کاربرد پس از برداشت پلی آمین اسپرمیدین در شرایط غوطه‌وری بر کیفیت انبارمانی و عمر قفسه‌ای میوه انبه (L. Mangifera indica)

علوم باغبانی

مقاله 1، دوره 31، شماره 4، اسفند 1396، صفحه 765-777   

نوع مقاله: مقالات پژوهشی

شناسه دیجیتال (DOI): 10.22067/jhorts4.v31i4.60625

نویسندگان

مرجان السادات حسینی¹؛ سید مرتضی زاهدی^{* 2}؛ مهدیه کریمی³؛ اصغر ابراهیم زاده²

¹دانشگاه هرمزگان

²دانشگاه مراغه

³دانشگاه بوعلی سینا

چکیده

این پژوهش به منظور تأثیر غلظت‌های مختلف اسپرمیدین بر کیفیت و عمر پس از برداشت یک رقم انبه محلی میناب صورت گرفت. در این بررسی میوه‌ها با پلی آمین اسپرمیدین در غلظت‌های صفر، 5/0، 1 و 2 میلی‌مولار به روش غوطه‌وری به مدت 30 دقیقه تیمار و سپس به مدت 24 روز در انبار با دمای 15 درجه سانتی‌گراد و رطوبت 90-85 درصد نگهداری شدند. آزمایش به صورت فاکتوریل بر پایه طرح کاملاً تصادفی و مقایسه میانگین‌ها با استفاده از آزمون چند دامنه‌ای دانکن انجام شد. اندازه‌گیری صفات در زمان‌های صفر، 8 و 16 روز انجام گرفت و صفاتی از قبیل تغییرات وزن، سفتی، شاخص طعم، میزان فنل، ویتامین ث، ویژگی‌های کیفی (پی‌اچ، اسیدیته قابل تتراسیون و مواد جامد محلول) و ارزیابی حسی اندازه‌گیری شدند. نتایج نشان داد که میوه‌های شاهد، وزن، سفتی و کیفیت ظاهری و بیوشیمیایی کمتری در مقایسه با بقیه تیمارها نشان دادند. تیمار اسپرمیدین به ویژه غلظت 2 میلی‌مولار اسپرمیدین در طول دوره انبارمانی سبب حفظ ویتامین ث و کاهش از دست دادن آب میوه از طریق پوست و کند کردن روند تغییرات پی‌اچ، اسیدیته قابل تیتراسیون، مواد جامد محلول کل شد. همچنین میوه‌های این تیمارها میزان فنل، رنگ، مزه، شاخص طعم و عطر مطلوب‌تری داشتند.

کلیدواژه‌ها

انبه؛ انبارمانی؛ پلی آمین؛ غوطه‌وری؛ فنل

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