بررسی ویژگی‌های فیزیکی‌شیمیایی و ارزش غذایی کیوی‌فروت (Actinidia deliciosa var. Hayward) متاثر روش‌های مختلف تغذیه طی نگهداری در سردخانه

نویسندگان
جواد فتاحی مقدم 1
ابوذر هاشم پور 2
طاهره رئیسی 3
معصومه کیااشکوریان 4
1 دانشیار، گروه فیزیولوژی و فناوری پس از برداشت، پژوهشکده مرکبات و میوه‌های نیمه گرمسیری، موسسه تحقیقات علوم باغبانی، سازمان تحقیقات، آموزش و ترویج کشاورزی، رامسر، ایران
2 استادیار، گروه فیزیولوژی و فناوری پس از برداشت، پژوهشکده مرکبات و میوه‌های نیمه گرمسیری، موسسه تحقیقات علوم باغبانی، سازمان تحقیقات، آموزش و ترویج کشاورزی، رامسر، ایران
3 استادیار، گروه مدیریت تولید، پژوهشکده مرکبات و میوه‌های نیمه گرمسیری، موسسه تحقیقات علوم باغبانی، سازمان تحقیقات، آموزش و ترویج کشاورزی، رامسر، ایران
4 گروه فیزیولوژی و فناوری پس از برداشت، پژوهشکده مرکبات و میوه‌های نیمه گرمسیری، موسسه تحقیقات علوم باغبانی، سازمان تحقیقات، آموزش و ترویج کشاورزی، رامسر، ایران
10.22034/FSCT.19.126.401
چکیده
به منظور ارزیابی اثر اعمال روش‏های مختلف کوددهی باغ‌های کیوی‏ فروت (رقم هایوارد) بر ویژگی‌های کمی و کیفی میوه در زمان پس از برداشت، آزمایشی در قالب طرح بلوک‏های کامل تصادفی با هشت تیمار در چهار تکرار در پژوهشکده مرکبات و میوه‏های نیمه ‏گرمسیری طی سال‌های 96-1393 طراحی و اجرا گردید. تیمارهای کوددهی شامل پخش سطحی (شاهد)، کودآبیاری، چالکود، نواری، محلول‏پاشی، روش تلفیقی پخش سطحی + محلول‏پاشی، روش تلفیقی کودآبیاری + محلول‏پاشی و روش تلفیقی چالکود + محلول‏پاشی بودند. سپس در نیمه اول آبان ماه هر سال نمونه‌برداری از میوه‌های تاک‌های تیمار شده به منظور بررسی اثر روش‌های مختلف کوددهی روی صفات کمی و کیفی میوه در مرحله پس از برداشت طی سه سال انجام گرفت. میوه‌های کیوی برداشت شده تحت شرایط سردخانه با دمای 5/0درجه سانتی­گراد با رطوبت نسبی 90 درصد طی سه ماه نگهداری شدند. نتایج نشان داد که روش تغذیه‏ اثر معنی‌داری بر میزان کاهش وزن میوه طی انبارداری داشت. به طوری که میوه‌های تغذیه شده به روش نواری (08/6 درصد)، کودآبیاری (74/6 درصد) و تلفیق کودآبیاری و محلول‌پاشی (61/6 درصد) به ترتیب دارای کاهش وزن کمتری نسبت به شاهد بودند. مقادیر L* و کرومای گوشت میوه تحت تاثیر روش تغذیه‏ قرار گرفتند. علاوه بر این نتایج نشان داد میوه‌های شاهد کم‌ترین میزان ظرفیت آنتی‌اکسیدانی را داشتند، در حالی که میوه‌های تغذیه‏ شده به روش نواری دارای بیشترین ظرفیت آنتی‌اکسیدانی طی انبارداری داشتند. بررسی صفات حسی میوه‌ها نشان داد که میزان عطر، طعم، بدطعمی، شیرینی، ترشی و پذیرش کلی در میوه‌های تیمار شده با روش تلفیقی پخش سطحی و محلول‌پاشی مطلوب‌ترین امتیازات را حاصل نمودند.
کلیدواژه‌ها
انبارداری
کیوی فروت
کیفیت
روش تغذیه‌

موضوعات

عنوان مقاله English

Evaluation of physico-chemical properties and nutritional value of kiwifruit from vine (Actinidia deliciosa var. Hayward) influenced by different preharvest fertilization methods during cold storage

نویسندگان English

Javad Fatahi Moghadam 1
Abuzar Hashempour 2
Tahereh Raiesi 3
Masoumeh Kiaeshkevarian 4
1 Associate Professor, Department of Post-harvest Physiology and Technology, Citrus and Subtropical Fruits Research Center, Iranian Horticultural Sciences Research Institute, Agricultural Research, Education and Extension Organization (AREEO), Ramsar, Iran
2 Assistant Professor, Department of Post-harvest Physiology and Technology, Citrus and Subtropical Fruits Research Center, Iranian Horticultural Sciences Research Institute, Agricultural Research, Education and Extension Organization (AREEO), Ramsar, Iran.
3 Associate Professor, Department of Post-harvest Physiology and Technology, Citrus and Subtropical Fruits Research Center, Iranian Horticultural Sciences Research Institute, Agricultural Research, Education and Extension Organization (AREEO), Ramsar, Iran
4 Department of Post-harvest Physiology and Technology, Citrus and Subtropical Fruits Research Center, Iranian Horticultural Sciences Research Institute, Agricultural Research, Education and Extension Organization (AREEO), Ramsar, Iran
چکیده English

In order to evaluate the effect of different preharvest fertilization methods on quantitative and qualitative characteristics of kiwifruit (var. Hayward) at postharvest stage, an experiment was conducted in a randomized complete block design with 8 treatments in four replications in Citrus and Sub-tropical Fruits Research Center during three crop years (2014- 2016). Fertilizer treatments included broadcast application (control), localized placement, strip, foliar, fertigation, broadcast application + foliar, fertigation + foliar and localized placement + foliar. Then in the first of November in each year, sampling of the treated fruits was carried out to measure the quantitative and qualitative characteristics of the fruit at postharvest stage during three years. Harvested fruits were kept cold storage at 0.5 ° C and 90% relative humidity for three months. The results showed, the fertilizer method had a significant effect on the fruits weight loss. So that the fruits fed by strip (6.08%), fertigation (6.74%) and combination of fertigation and foliar application (6.61 %) methods had less weight loss during cold storage, respectively. L * and chroma content of flesh were affected by the fertigation method. Result also showed that the control fruits had the lowest amount of antioxidant capacity and strip fertilization treatment had the highest antioxidant capacity during cold storage. Sensory attributes analysis showed that the amount of aroma, flavour, off-flavour, sweetness, sourness and overall fruit acceptability in fruits treated by broadcast application + foliar method obtained the most desirable scores.

کلیدواژه‌ها English

Storage
Kiwifruit
Quality
Fertilization Method
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