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غفوری, مهشید, رضوی, فرهنگ, ارغوانی, مسعود, عابدی قشلاقی, ابراهیم. (1401). بهبود خصوصیات پس‌از‌برداشت میوه کیوی رقم ’هایوارد‘ با کاربرد قبل‌‌از‌‌برداشت جلبک قهوه‌ای (Ascophyllum nodosum). سامانه مدیریت نشریات علمی, 36(4), 885-901. doi: 10.22067/jhs.2022.73178.1100
مهشید غفوری; فرهنگ رضوی; مسعود ارغوانی; ابراهیم عابدی قشلاقی. "بهبود خصوصیات پس‌از‌برداشت میوه کیوی رقم ’هایوارد‘ با کاربرد قبل‌‌از‌‌برداشت جلبک قهوه‌ای (Ascophyllum nodosum)". سامانه مدیریت نشریات علمی, 36, 4, 1401, 885-901. doi: 10.22067/jhs.2022.73178.1100
غفوری, مهشید, رضوی, فرهنگ, ارغوانی, مسعود, عابدی قشلاقی, ابراهیم. (1401). 'بهبود خصوصیات پس‌از‌برداشت میوه کیوی رقم ’هایوارد‘ با کاربرد قبل‌‌از‌‌برداشت جلبک قهوه‌ای (Ascophyllum nodosum)', سامانه مدیریت نشریات علمی, 36(4), pp. 885-901. doi: 10.22067/jhs.2022.73178.1100
غفوری, مهشید, رضوی, فرهنگ, ارغوانی, مسعود, عابدی قشلاقی, ابراهیم. بهبود خصوصیات پس‌از‌برداشت میوه کیوی رقم ’هایوارد‘ با کاربرد قبل‌‌از‌‌برداشت جلبک قهوه‌ای (Ascophyllum nodosum). سامانه مدیریت نشریات علمی, 1401; 36(4): 885-901. doi: 10.22067/jhs.2022.73178.1100

بهبود خصوصیات پس‌از‌برداشت میوه کیوی رقم ’هایوارد‘ با کاربرد قبل‌‌از‌‌برداشت جلبک قهوه‌ای (Ascophyllum nodosum)

علوم باغبانی
مقاله 12، دوره 36، شماره 4 - شماره پیاپی 56، بهمن 1401، صفحه 885-901    اصل مقاله (1.43 M)
نوع مقاله: مقالات پژوهشی
شناسه دیجیتال (DOI): 10.22067/jhs.2022.73178.1100
نویسندگان
مهشید غفوری1؛ فرهنگ رضوی* 1؛ مسعود ارغوانی1؛ ابراهیم عابدی قشلاقی2
1گروه علوم باغبانی، دانشکده کشاورزی، دانشگاه زنجان، زنجان، ایران
2بخش تحقیقات علوم زراعی- باغی، مرکز تحقیقات و آموزش کشاورزی و منابع طبیعی استان گیلان، سازمان تحقیقات، آموزش و ترویج، رشت، ایران
چکیده
جلبک قهوه‌ای جزو زیست محرک‌هایی است که بدون اثرات مخرب زیسـت محیطی در تولید محصولات باغی و زراعی مورد استفاده قرار می‌گیرد. این پژوهش به‌منظور بررسی تـأثیر تیمار جلبک قهوه‌ای به‌صـورت محلـول‌پاشـی بر روی شاخه، برگ و میوه بـر برخی خصوصیات کیفی و فعالیت آنتی‌اکسیدانی میوه کیوی رقم ’هایوارد‘ به صورت فاکتوریل (فاکتور اول: محلول‌پاشی جلبک قهوه‌ای در چهار سطح (صفر، 1، 2 و 3 گرم در لیتر) در سه زمان 110، 125 و 140 بعد از مرحله تمام گل؛ فاکتور دوم: زمان انبارمانی در 4 سطح صفر، 30، 60 و 90 روز پس از انبارمانی) بر پایه طرح بلوک‌های کامل تصـادفی بـا سـه تکرار انجام شد. میوه‌های تیمار شده به مدت 90 روز در شرایط انباری با دمای 1 درجه سلسیوس و رطوبت نسبی 90 درصد نگهداری شدند و به صورت ماهیانه مورد ارزیابی قرار گرفتند. نتایج بدست آمده حاکی از تـأثیر معنی‌دار تیمار عصاره جلبک قهوه‌ی بر صفات مورد ارزیابی بود. تیمار عصاره جلبک قهوه‌ای موجب حفظ سفتی بافت میوه، ویتامین ث، ظرفیت آنتی‌اکسیدانی، فنل، فلاونوئید کل و آنزیم فنیل آلانین آمونیالیاز (PAL) در مقایسه با تیمار شاهد شدند. تیمار 3 گرم در لیتر جلبک قهوه‌ای بهترین تـأثیر را در بین تیمارهای اعمال شده در حفظ سفتی (40/40 درصد)، درصد کاهش وزن میوه (87/41 درصد)، اسید قابل تیتراسیون (37/25 درصد)، ویتامین ث (26/33 درصد) ظرفیت آنتی‌اکسیدانی (70/26 درصد) ، فنل کل (17/81)، فلاونوئید کل (67/103 درصد) و فعالیت آنزیم PAL (75/153 درصد) نسبت به شاهد در 90 روز انبارمانی داشت. با توجه به اثرات مثبت تیمار عصاره جلبک قهوه‌ای بر حفظ کیفیت و افزایش ماندگاری میوه کیوی در طی دوره انبارداری، چنین به نظر می‌رسد که کاربرد این ترکیب در مقیاس وسیع به عنوان یک راهکار مناسب جهت افزایش کیفیت میوه کیوی رقم هایوارد قابل توصیه باشد.
کلیدواژه‌ها
آنزیم فنیل آلانین آمونیالیاز؛ ظرفیت آنتی‌اکسیدانی؛ فلاونوئید و فنل کل؛ محلول‌پاشی
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