تأثیر سیستم‌های مختلف تربیت تاک بر عمر انبارمانی میوه انگور رقم سفید بی‌دانه

نویسندگان
معصومه شکری 1
مصطفی رحمتی جنیدآباد 2
مختار حیدری 3
Mousa Rasouli 4
احمد زارع 5
1 دانش‌آموخته کارشناسی ارشد، گروه علوم و مهندسی باغبانی دانشکده کشاورزی، دانشگاه علوم کشاورزی و منابع طبیعی خوزستان، خوزستان، ایران
2 استادیار گروه علوم و مهندسی باغبانی دانشکده کشاورزی، دانشگاه علوم کشاورزی و منابع طبیعی خوزستان، خوزستان، ایران
3 دانشیار گروه علوم و مهندسی باغبانی دانشکده کشاورزی، دانشگاه علوم کشاورزی و منابع طبیعی خوزستان، خوزستان، ایران
4 دانشیار گروه مهندسی علوم باغبانی، دانشکده کشاورزی و منابع طبیعی، دانشگاه بین‌المللی امام خمینی (ره)، قزوین،
5 استادیار گروه مهندسی تولید و ژنتیک گیاهی دانشکده کشاورزی، دانشگاه علوم کشاورزی و منابع طبیعی خوزستان، خوزستان، ایران
10.22034/FSCT.21.148.16
چکیده
در این پژوهش به‏منظور حفظ کیفیت میوه انگور در دوره انبارمانی، اثر سیستم تربیت تاک و زمان انبارمانی بر برخی صفات میوه انگور از قبیل درصد آلودگی حبه، درصد ریزش حبه، میزان قهوه‏ای شدن حبه، اسیدیته قابل تیتراسیون، مواد جامد محلول، فنل کل و میزان فعالیت آنزیم‏های پراکسیداز، پلی‏فنل‏اکسیداز و فنیل‏آلانین‏آمونیالیاز در دوره انبارمانی بررسی شد. آزمایش به‏صورت فاکتوریل در قالب طرح کاملاً تصادفی با دو عامل سیستم تربیت تاک (خزنده، پرگولا و کوردون) و زمان انبارمانی (صفر، 20، 40 و 60 روز پس از انبارمانی) با سه تکرار در طی سال‏های 97-1396 انجام شد. پس از انتقال میوه‏ها به سردخانه با دمای 4+ درجه سلسیوس و رطوبت نسبی 85-90 درصد و نگهداری به مدت دو ماه برخی صفات میوه انگور طی روزهای مختلف پس از انبارمانی مورد بررسی قرار گرفتند. نتایج نشان داد که اثر زمان انبارمانی بر میزان قهوه‏ای شدن حبه در سطح احتمال یک درصد معنی‏دار شد. همچنین، اثر بر‏همکنش سیستم تربیت تاک و زمان انبارمانی بر میزان اسیدیته قابل تیتراسیون و سایر ویژگی‏های اندازه‏گیری شده، به‏ترتیب درسطح احتمال پنج درصد و یک درصد معنی‏دار شد. به‏طورکلی نتایج نشان دادند که سیستم تربیت کوردون بهترین اثر را در حفظ صفات میوه انگور در طی دوره انبار مانی نسبت به سایر روش های تربیت داشت.
کلیدواژه‌ها
آنزیم پلی‌فنل‌اکسیداز
انبارداری
درصد آلودگی
درصد ریزش حبه
عوامل قبل از برداشت

موضوعات

عنوان مقاله English

The effect of different vine training systems on the shelf life of Vitis vinifera cv. Bidane Sefid

نویسندگان English

Masoumeh Shokri 1
Mostafa Rahmati-Joneidabad 2
Mokhtar Heidari 3
Mousa Rasouli 4
Ahmad Zare 5
1 graduated from the Master of Science (MSc), Department of Horticulture, Faculty of Agriculture, University of Agricultural Sciences and Natural Resources of Khuzestan
2 Assistant Professor , Department of Horticulture, Faculty of Agriculture, University of Agricultural Sciences and Natural Resources of Khuzestan
3 Associate Professor, Department of Horticulture, Faculty of Agriculture, University of Agricultural Sciences and Natural Resources of Khuzestan
4 Associate Professor, Department of Horticultural Science Engineering, Faculty of Agriculture and Natural Resources, Imam Khomeini International University, Qazvin
5 Assistant Professor, Department of Production Engineering and Plant Genetics, Faculty of Agriculture, Agricultural and Natural Resources University of Khuzestan
چکیده English

In this study, the effect of vine training system and storage time were evaluated on some grape characteristics, such as berry contamination percentage, berry shedding percentage, berry browning rate, titratable acidity, soluble solids, total phenol and the activity of peroxidase, polyphenol oxidase and phenylalanine ammonia-lyase enzymes, in order to maintain the quality of grape during storage time. Factorial experiment was conducted based on completely randomized design with two factors of vine training system (khazandeh, pergola and cordon) and storage time (zero, 20, 40 and 60 days after storage) with three replications during 2018-2019. After transferring the fruits to the cold storage with temperature of +4◦C, relative humidity of 85-90% and storage for two months, some characteristics of grape were examined on different days after storage. The results showed that the effect of storage time on berry browning was significant at the level of 1% probability. Also, the effect of interaction between vine training system and storage time on titratable acidity and on the other measured characteristics was significant at the level of 5% and 1% probability, respectively. In general, the results showed that the cordon training system had the best effect in maintaining the characteristics of grape during the storage period compared to other training methods.

کلیدواژه‌ها English

Polyphenol oxidase enzyme
Storage
Contamination percentage
Berry shedding percentage
Pre-harvest factors
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