تاثیر غلظت‌های مختلف اسید هیومیک بر ویژگی‌های مورفولوژیکی، فیتوشیمیایی و فعالیت پاداکسندگی انگور "بیدانه سفید"

نویسندگان
نصیبه جهانگیرزاده 1
زیبا حبیبی دستجرد 2
شیرین رحمن زاده ایشکه 3
1 دانشجوی ارشد رشته علوم و مهندسی باغبانی، موسسه آموزش عالی صبا- ارومیه
2 استادیار گروه علوم و مهندسی باغبانی- موسسه آموزش عالی صبا- ارومیه
3 دانشجوی دکتری گروه علوم باغبانی- دانشکده کشاورزی، دانشگاه ارومیه
10.52547/fsct.19.122.11
چکیده
چکیده:

یکی از منابع با ارزش و غنی از ترکیبات آنتی ­اکسیدانی و ویتامین­ها، میوه انگور می­باشد. امروزه تولید انگور با کیفیت و دارای بافت محکم و ماندگاری بالای میوه اهمیت زیادی دارد بنابراین، استفاده از انواع اسیدهای آلی برای بهبود کمی و کیفی محصولات زراعی و باغی رواج فراوان یافته است. اسید هیومیک بعنوان یک اسید آلی حاصل از هوموس و سایر منابع طبیعی، بدون اثرات مخرب زیست محیطی جهت افزایش کیفیت انگور می­تواند موثر واقع شود. این پژوهش در قالب طرح بلوک کامل تصادفی با 4 تکرار به اجرا درآمد. تیمار آزمایش شامل چهار غلظت اسید هیومیک (0، 0.5، 1 و 2 گرم در لیتر) بود. صفاتی از قبیل وزن، طول و عرض حبه و خوشه انگور، همچنین میزان اسیدیته، اسیدهای آلی، مواد جامد محلول و نیز برخی صفات فیتوشیمیایی از قبیل محتوای فنل و فلاونوئید کل، آنتوسیانین و فعالیت پاداکسندگی به روشDPPH مورد ارزیابی قرار گرفتند. مطابق نتایج تجزیه واریانس داده­ها، صفاتی مانند وزن و عرض حبه و خوشه، فنل کل و فعالیت پاداکسندگی، اسیدیته و مواد جامد محلول در سطح احتمال یک درصد دارای اختلاف معنی­دار از لحاظ آماری بین نمونه­های تیمار شده و شاهد بودند. اما صفاتی از قبیل محتوای فلاونوئید کل و میزان آنتوسیانین نمونه­ها از اختلاف معنی­دار در سطح احتمال پنج درصد برخوردار بودند به طور کلی اکثر صفات در تیمار 2 گرم در لیتر اسید هیومیک دارای بیشترین مقدار بودند. بالاترین میزان فنل کل و فعالیت آنتی­اکسیدانی به ترتیب در تیمارهای 2 و 1 گرم در لیتر اسید هیومیک با مقادیر 1.667 میلی­گرم در یک میلی­لیتر آبمیوه و 33.84 درصد مشاهده شدند.

نتایج بدست آمده نشان داد که با کاربرد اسید هیومیک می­توان بسیاری از ویژگی­های فیزیکی و بیوشیمیایی میوه انگور را بهبود بخشید.

کلیدواژه‌ها
آنتوسیانین
ظرفیت آنتی‌اکسیدانی
فلاونوئید کل
فنل کل
مواد آلی

عنوان مقاله English

The effect of different concentrations of humic acid on morphological, phytochemical characteristics and antioxidant activity of Bidaneh Sefid grape

نویسندگان English

Nasibeh Jahangirzadeh1 1
Ziba Habibi Dastjerd 2
Shirin Rahmanzadeh Ishkeh 3
1 Department of Horticultural Science, Saba Institute of Higher Education, Urmia, Iran
2 Department of Horticultural Science, Saba Institute of Higher Education, Urmia, Iran
3 Department of Horticultural Science, Faculty of Agriculture, Urmia University, Urmia, P.O. Box 165, Iran
چکیده English

Abstract:

One of the valuable and rich sources of antioxidant compounds and vitamins is grape fruit. Nowadays, the production of high quality grapes with strong texture and high shelf life of fruits is very important. Therefore, the use of organic acids to improve the quality and quantity of crops and orchards is becoming more common. Humic acid, as an organic acid derived from humus and other natural sources, can work without damaging the environmental effects to enhance the quality of grapes. This study was conducted in a randomized complete block design with 4 replications. The experiment treatment consisted of four concentrations of humic acid (0, 0.5, 1 and 2 g L-1). Attributes such as weight, length and width of berry and grape panicle, as well as acidity, organic acids, soluble solids as well as some phytochemical traits such as total phenol and flavonoid, anthocyanin and antioxidant activity were evaluated by DPPH method. According to the results of analysis of variance, traits such as weight and width of berry and panicle, total phenol and antioxidant activity, acidity and soluble solids at 1% probability level were statistically significant between treated and control samples. But traits such as total flavonoid content and anthocyanin content of samples had significantly different at 5% probability level. In general, most of the traits had the highest values in the 2 g L-1 humic acid treatment. The highest total phenol content and antioxidant activity were observed in 2 and 1 g L-1 humic acid treatments with 1.667 mg ml-1 juice and 33.84%, respectively. In general, the results showed that application of humic acid can be improved many of the physical and biochemical properties of grape fruit.

کلیدواژه‌ها English

Anthocyanin
DPPH
Organic materials
Total flavonoid
Total Phenol
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