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راحمی, مجید, نظران, محمد حسن, ابولقاسمی, سمیرا, صداقت, سحر, زارع, مریم. (1402). اثر کاربرد پس از برداشت آب گرم، کلرید کلسیم و کود نانو‌کلات کلسیم برکاهش آسیب سرمازدگی و افزایش عمر انبارمانی میوه پرتقال رقم ’محلی داراب‘. سامانه مدیریت نشریات علمی, 37(3), 801-819. doi: 10.22067/jhs.2023.79650.1209
مجید راحمی; محمد حسن نظران; سمیرا ابولقاسمی; سحر صداقت; مریم زارع. "اثر کاربرد پس از برداشت آب گرم، کلرید کلسیم و کود نانو‌کلات کلسیم برکاهش آسیب سرمازدگی و افزایش عمر انبارمانی میوه پرتقال رقم ’محلی داراب‘". سامانه مدیریت نشریات علمی, 37, 3, 1402, 801-819. doi: 10.22067/jhs.2023.79650.1209
راحمی, مجید, نظران, محمد حسن, ابولقاسمی, سمیرا, صداقت, سحر, زارع, مریم. (1402). 'اثر کاربرد پس از برداشت آب گرم، کلرید کلسیم و کود نانو‌کلات کلسیم برکاهش آسیب سرمازدگی و افزایش عمر انبارمانی میوه پرتقال رقم ’محلی داراب‘', سامانه مدیریت نشریات علمی, 37(3), pp. 801-819. doi: 10.22067/jhs.2023.79650.1209
راحمی, مجید, نظران, محمد حسن, ابولقاسمی, سمیرا, صداقت, سحر, زارع, مریم. اثر کاربرد پس از برداشت آب گرم، کلرید کلسیم و کود نانو‌کلات کلسیم برکاهش آسیب سرمازدگی و افزایش عمر انبارمانی میوه پرتقال رقم ’محلی داراب‘. سامانه مدیریت نشریات علمی, 1402; 37(3): 801-819. doi: 10.22067/jhs.2023.79650.1209

اثر کاربرد پس از برداشت آب گرم، کلرید کلسیم و کود نانو‌کلات کلسیم برکاهش آسیب سرمازدگی و افزایش عمر انبارمانی میوه پرتقال رقم ’محلی داراب‘

علوم باغبانی
مقاله 16، دوره 37، شماره 3 - شماره پیاپی 59، آبان 1402، صفحه 801-819    اصل مقاله (970.17 K)
نوع مقاله: مقالات پژوهشی
شناسه دیجیتال (DOI): 10.22067/jhs.2023.79650.1209
نویسندگان
مجید راحمی* 1؛ محمد حسن نظران2؛ سمیرا ابولقاسمی2؛ سحر صداقت1؛ مریم زارع1
1گروه علوم باغبانی، دانشکده کشاورزی، دانشگاه شیراز، شیراز، ایران
2مرکز تحقیقات و توسعه، شرکت صدور احرار شرق. تهران، ایران
چکیده
استفاده از تیمارهای گرمایی به همراه کلسیم به عنوان روش­های فیزیکی مطمئن، و جایگزین به منظور کاهش آسیب سرمازدگی رو به افزایش است. در این پژوهش اثر تیمارهای پس از برداشت کلرید کلسیم و نانوکلات کلسیم بر سرمازدگی و ویژگی­های فیزیولوژیکی پرتقال رقم ’محلی داراب‘، فارس، در دمای 5/2±0 درجه سلسیوس و رطوبت نسبی 85 درصد به مدت 60 تا 120 روز بررسی شد. آزمایش به­صورت فاکتوریل در قالب طرح کاملا تصادفی که فاکتور اول شامل کلرید کلسیم و نانوکلات کلسیم با غلظت های صفر، 3 و 6 درصد در آب سرد 20 درجه سلسیوس (شاهد) به مدت 25 دقیقه و آب گرم 45 درجه سلسیوس به مدت 15 دقیقه و فاکتور دوم زمان انبارمانی 60 روز و 120 روز بود. پس از انبارمانی ویژگی­های کمی و کیفی بررسی شدند. تیمارهای کلرید کلسیم و نانوکلات کلسیم به همراه آب گرم در مقایسه با شاهد سبب کمتر شدن کاهش از دست دادن وزن، مواد جامد محلول، اسیدیته، آسکوربیک اسید، نشت یونی و مالون دی آلدهید و فعالیت آنزیم­های آنتی‌اکسیدانی کاتالاز و پراکسیداز گردید. نتایج نشان داد که ترکیبات کلسیم همراه با آب گرم سبب حفظ میزان کلسیم، افزایش روشنایی و مقدار کروما و زاویه هیو در پوست میوه شدند. بین نانو کلات کلسیم و کلرید کلسیم در غنی­سازی کلسیم در گوشت و پوست میوه تفاوت معنی­داری دیده شد به‌طوری‌که نانو کلات کلسیم در مقایسه با کلرید کلسیم در پوست میوه تا 44 درصد و در گوشت میوه تا 41 درصد موجب حفظ بیشتر میزان کلسیم شد. نانو‌کلات کلسیم 3 و 6 درصد در دو ماه انبارداری نسبت به کلرید کلسیم به­ترتیب 159 و 400 درصد ثبات بیشتری در وزن میوه ایجاد کرد. میزان آسکوربیک اسید در میوه­های تیمار شده با نانو‌کلات کلسیم 6 درصد بعد از دو و چهار ماه انبارداری تا 73 درصد بیشتر از کلرید کلسیم مشاهده شد. نانو کلات کلسیم 3 درصد نسبت به کلرید کلسیم در طی دو ماه انبارداری تا 6/39 درصد از نشت یون پتاسیم جلوگیری کرد. مشخص گردید غوطه‌وری میوه­ها در تیمارهای نانو کلات کلسیم 3 یا 6 درصد به همراه تیمار دمایی آب گرم یا سرد، می­تواند در بهبود و حفظ کیفیت میوه­های پرتقال محلی در طول انبارمانی سرد تأثیر بسزایی داشته باشد.
کلیدواژه‌ها
آنزیم های آنتی اکسیدانی؛ شاخص سرمازدگی؛ کاهش وزن؛ نشت یونی
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