بررسی تنوع ژنوتیپ‌های عدس (Lens culinaris Medik.) تحت تنش یخ‌زدگی در شرایط کنترل‌شده

پژوهش‌های حبوبات ایران

دوره 14، شماره 1 - شماره پیاپی 27، خرداد 1402، صفحه 92-111   

نوع مقاله: مقاله پژوهشی

شناسه دیجیتال (DOI): 10.22067/ijpr.v14i1.2208-1042

نویسندگان

جعفر نباتی^{* 1}؛ احمد نظامی²؛ سیده محبوبه میرمیران³؛ محمد محمدی²؛ علیرضا حسن فرد²

¹گروه بقولات، پژوهشکده علوم گیاهی، دانشگاه فردوسی مشهد، مشهد، ایران

²گروه اگروتکنولوژی، دانشکده کشاورزی، دانشگاه فردوسی مشهد، مشهد، ایران

³مرکز تحقیقات و آموزش کشاورزی و منابع طبیعی استان خراسان رضوی، سازمان تحقیقات، آموزش و ترویج کشاورزی، مشهد، ایران

چکیده

این مطالعه به‌منظور بررسی صفات مؤثر در تحمل به یخ‌زدگی ژنوتیپ‌‌های عدس، به‌صورت فاکتوریل در قالب طرح کاملاً تصادفی با سه تکرار در شرایط کنترل‌شده در دانشگاه فردوسی مشهد در سال 1398 اجرا شد. عوامل موردمطالعه شامل 18 ژنوتیپ عدس در چهار دمای یخ‌زدگی (صفر، 15-، 18- و 20- درجه سانتی‌گراد) بودند. نتایج نشان داد که کاهش دما به 18- و 20- درجه سانتی‌گراد سبب کاهش درصد بقاء در بیشتر ژنوتیپ‌ها شد. بیشترین درصد بقاء در دمای 18- درجه سانتی‌گراد در ژنوتیپ MLC11 مشاهده شد. هیچ‌کدام از ژنوتیپ‌های موردمطالعه قادر به تحمل دمای 20-درجه سانتی‌گراد نبودند. در دمای 15- درجه سانتی‌گراد ژنوتیپ‌های MLC13، MLC17، MLC70، MLC409 و MLC454 دارای بقای بالای 80 درصد بودند. تجزیه به عامل‌ها نشان داد که عامل اول 12/31 درصد از تغییرات را با کلروفیلa، کاروتنوئیدها، نسبت Cha/Chb، کل رنگ‌دانه‌های فتوسنتزی و مهار فعالیت رادیکال آزاد DPPH و عامل دوم 28/18 درصد از تغییرات را با کلروفیلb، پراکسیداز، ارتفاع بوته و زیست‌توده توجیه می‌کند. با توجه به این صفات ژنوتیپ‌های MLC8، MLC13، MLC17، MLC38، MLC84، MLC286 و MLC334 به‌عنوان ژنوتیپ‌های با تحمل بالا به تنش می‌باشند. تجزیه خوشه‌ای ژنوتیپ‌ها و مقایسه میانگین گروه‌ها نشان داد که تمامی صفات به‌جز کربوهیدرات‌های محلول، پرولین، محتوای نسبی آب برگ، کاتالاز و پتانسیل اسمزی در گروه‌ اول (MLC8، MLC11، MLC33، MLC47، MLC70، MLC84، MLC409، MLC454 و MLC472) نسبت به میانگین کل برتری داشتند. بنابراین از این ژنوتیپ‌ها به دلیل برتری از نظر بقاء می‌توان در مطالعات تکمیلی تحمل به یخ‌زدگی در شرایط مزرعه در مناطق سرد استفاده نمود.

کلیدواژه‌ها

پتانسیل اسمزی؛ پرولین؛ تجزیه خوشه‌ای؛ کاتالاز؛ کربوهیدرات‌های محلول

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