تاثیرL-آرژنین بر کیفیت، فعالیت پاداکسندگی و عمر انبارمانی میوه انار رقم ملس ساوه

نویسندگان
1 دانشجوی دکتری تخصصی فیزیولوژی و فن‌آوری پس از برداشت محصولات باغبانی، گروه علوم باغبانی، دانشکده کشاورزی، دانشگاه هرمزگان، بندر عباس.
2 دانشیار گروه علوم باغبانی، دانشکده کشاورزی، دانشگاه هرمزگان، بندر عباس.
3 استادیار پژوهشکده ژنتیک و زیست فناوری طبرستان، دانشگاه علوم کشاورزی و منابع طبیعی ساری.
4 استادیار گروه علوم باغبانی، دانشکده کشاورزی، دانشگاه شاهد، تهران.
چکیده
در سال‌های اخیر، استفاده از ترکیبات طبیعی و سالم به‌عنوان روشی جدید برای کنترل سرمازدگی و حفظ کیفیت پس از برداشت محصولات باغی درنظر گرفته شده است. در این پژوهش، برای اولین بار، میوه‌های انار در محلول -Lآرژنین با غلظت‌های 0، 1 و 2 میلی‌مولار غوطه‌وری شدند و اثرات آن بر کیفیت میوه‌های انار رقم ملس ساوه، که در منطقه ساری پرورش یافته، به‌مدت 120روز انبار سرد مورد ارزیابی قرار گرفت. بر اساس نتایج به‌دست آمده، اعمال تیمار بطور قابل توجهی سبب افزایش میزان فنل کل و ظرفیت پاداکسندگی میوه در مقایسه با شاهد شد. میوه‌های تیمار شده با-L آرژنین 1 میلی‌مولار در مقایسه با شاهد، ظرفیت پاداکسندگی بیشتری را نشان دادند. علاوه براین فعالیت آنزیم‌های آنتی‌اکسیدانی (CAT، SOD و APX) و همچنین آنزیمPAL بر اساس آن افزایش یافت. درحالی‌که تجمع H2O2 و فعالیت آنزیم PPO در میوه­های تیمار شده با-L آرژنین 1 میلی‌مولار بطور معنی­داری کاهش یافت. بر اساس نتایج ما، تیمار-L آرژنین را می‌توان به‌عنوان یک روش سودمند و کاربردی، به‌دلیل ایمنی و اثربخشی جهت حفظ کیفیت تغذیه‌ای و افزایش انبارمانی میوه انار استفاده نمود.
کلیدواژه‌ها

موضوعات


عنوان مقاله English

The effect of L-arginine on quality, antioxidant activity and the shelf life of pomegranate fruit “Malase Saveh” cultivar

نویسندگان English

Seyed mohammad hosseini molla 1
Somayeh rastegar 2
Valiollah Ghasemiomran 3
orang khademi 4
1 PhD Student, Department of Horticulture, Faculty of Agricultureand Natural Resources, Hormozgan University, Bandar Abbas, Iran.
2 Associate Professor, Department of Horticultural Sciences, Faculty of Agriculture and Natural Resources, Hormozgan University, Bandar Abbas, Iran.
3 Assistant Professor, Genetic and Agricultural Biotechnology Institute of Tabarestan. Sari University of Agricultural Sciences and Natural Resources, Iran.
4 Assistant Professor, Department of Horticultural Sciences, Faculty of Agriculture and Natural Resources, Shahed University, Tehran, Iran
چکیده English

In recent years, the use of natural and healthy compounds has been considered as a new method to control chilling and maintain postharvest quality of horticultural products. In this study, for the first time, pomegranate fruits were immersed in L-arginine solution at concentrations of 0, 1 and 2 mM and Its effects on the quality of pomegranate fruits ‘Malas-e-Saveh’ grown in Sari region was evaluated during 120 days in cold storage. Based on the obtained results, the treatment significantly increased the total phenol and antioxidant properties of the fruit compared to the control. Fruits treated with 1 mM L-arginine showed more antioxidant activity compared to the control. Moreover, the activity of antioxidant enzymes (CAT, SOD, APX) as well as PAL enzyme increased accordingly. Whereas, H2O2 accumulation and PPO enzyme activity in fruits treated with 1 mM L-arginine were significantly reduced. Based on our results, L-arginine treatment can be used as a useful and practical method to maintain nutritional quality and increase the pomegranate storability due to its safety and effectiveness.

کلیدواژه‌ها English

Pomegranate
Chilling injury
Polyphenol oxidase enzyme
Antioxidant
Catalase
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