ارزیابی ویژگی‌های فیزیکی میوه، متابولیت‌های ثانویه و شاخص قهوه‌ای شدن ژنوتیپ سیب توسرخ بکران و برخی ارقام سیب بهاره

علوم باغبانی

مقاله 4، دوره 33، شماره 4، اسفند 1398، صفحه 609-622   

نوع مقاله: مقالات پژوهشی

شناسه دیجیتال (DOI): 10.22067/jhorts4.v33i4.72902

نویسندگان

بهرام عابدی^* ؛ طاهره پروانه؛ الهام اردکانی

دانشگاه فردوسی مشهد

چکیده

 به منظور مقایسه کیفیت سیب توسرخ بکران و برخی سیب‌های بهاره ایران، میوه‌های ژنوتیپ سیب توسرخ بکران از روستای بکران در شهرستان شاهرود و چند رقم سیب بهاره در مرحله رسیدن میوه از ایستگاه تحقیقاتی گلمکان شهرستان مشهد تهیه شدند. ویژگی‌های فیزیکی میوه شامل وزن تر، سفتی، وزن حجمی و ویژگی‌های شیمیایی شامل اسیدیته، اسید کل، مواد جامد محلول، شاخص طعم، میزان آنتوسیانین، محتوای فنل کل، فلاونوئید کل، قدرت ضد اکسایشی و همچنین شاخص قهوه‌ای شدن آنزیمی بافت میوه در ارقام انتخابی اندازه‌گیری شد. بیشترین مقدار قهوه‌ای شدن آنزیمی در سیب په‌پن و کمترین مقدار در سیب توسرخ بکران مشاهده شد. نتایج تجزیه واریانس داده‌ها نشان داد که بیشترین مقدار مواد جامد محلول در ژنوتیپ سیب توسرخ بکران (25 درجه بریکس) و کمترین مقدار در رقم گلاب صحنه (4/11 درجه بریکس) بود. بیشترین مقدار شاخص طعم میوه (TA/TSS) در ارقام په‌پن، گلاب صحنه، و گلاب کهنز و کمترین مقدار در ژنوتیپ سیب توسرخ بکران (38/8) مشاهده شد. کمترین مقدار اسیدیته (98/2) در ژنوتیپ توسرخ بکران و بیشترین مقدار (61/4) در رقم گلاب کهنز مشاهده شدند. بیشترین مقدار آنتوسیانین در سیب توسرخ بکران (50/88) و کمترین مقدار در رقم گلاب صحنه (44/8) یافت شد. نتایج تجزیه واریانس داده‌ها نشان داد که بیشترین قدرت ضد اکسایشی مربوط به سیب توسرخ بکران (73/93 درصد) بود. سیب توسرخ بکران با دارا بودن بیشترین مقدار مواد جامد محلول، بیشترین مقدار آنتوسیانین و فلاونوئید و بیشترین قدرت ضداکسایشی و دارا بودن طعمی مطلوب و ظاهری متمایز می­تواند به عنوان یک میوه کاملاً بومی با مصارف تازه­خوری و جهت تولید فراورده­های مختلف مورد توجه قرار گیرد.

کلیدواژه‌ها

بکران؛ سیب توسرخ؛ قدرت ضد اکسایشی؛ ویژگی‌های فیزیکی و شیمیایی

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