اثر تیمار پس از برداشتی اسیدسالیسیلیک بر عمر انبارمانی و کیفیت میوه زغال‌اخته

نویسندگان
شیوا قاسمی 1
مصطفی قاسمی 1
محمد علی نجاتیان 1
مجید گلمحمدی 1
کمال جابری 2
ولی ربیعی 3
1 مرکز تحقیقات کشاورزی قزوین
2 2- دانش آموخته کارشناسی ارشد، گروه علوم باغبانی، دانشگاه زنجان، زنجان، ایران.
3 گروه علوم باغبانی، دانشکده کشاورزی، دانشگاه زنجان، زنجان، ایران.
10.22034/FSCT.21.153.222
چکیده


میوه زغال اخته بسیار فسادپذیر است که برای کاهش ضایعات به مدیریت مناسب پس از برداشت نیاز دارد. این مطالعه با هدف افزایش عمر پس از برداشت و حفظ کیفیت میوه دو ژنوتیپ زغال اخته KKP2 و Hir به صورت فاکتوریل با طرح پایه کاملا تصادفی در سه تکرار انجام شد. فاکتورها شامل 3 تیمار غوطه وری سالیسیلیک­اسید (صفر، 1 و 2 میلی­مولار)، 4 زمان انبارمانی (صفر، 10، 20 و 30 روز) و دو ژنوتیپ زغال­اخته بودند. میوه­ها در مرحله بلوغ (بیش از 90 درصد قرمزی پوست) برداشت و میوه‌های سالم و یکنواخت تحت تیمارهای غوطه­وری قرار گرفتند و به مدت 30 روز در دمای 4 درجه‌سانتی‌گراد انبار شدند. در طی و پایان آزمایش، صفات مختلف فیزیکوشیمیایی میوه­ها شاملمواد جامد محلول (TSS)، سفتی، فنول کل، آنتوسیانین، آسکوربیک اسید، pH و کاهش وزن به فواصل 10 روزه مورد بررسی قرار گرفتند. نتایج نشان دادند که ژنوتیپ KKP2 میزان سفتی و قند کمتر و کاهش وزن بیشتری نسبت به ژنوتیپ Hir داشت. دو ژنوتیپ از نظر اسید کل تفاوت معنی­ داری با هم نداشتند. بیشترین مقادیرpH ، مواد جامد محلول و کاهش وزن در تیمار شاهد یا آب مقطر مشاهده شد و تیمار سالیسیلیک­اسید سبب ممانعت از افزایش این پارامترها شد. بیشترین میزان آسکوربیک اسید، آنتوسیانین و سفتی در تیمار 1 میلی مولار سالیسیلیک اسید مشاهده شد. مقدار فنول میوه در تیمار آب مقطر کاهش بیشتری داشت و سالیسیلیک­اسید 1 و 2 میلی­مولار از کاهش بیشتر آن در طی انبارمانی ممانعت کردند. تیمارهای سالیسیلیک اسید می­تواند به عنوان یک روش امید بخش با افزایش سفتی و بالا بردن عمر انبارمانی برای میوه­ های زغال اخته مورد استفاده قرار گیرد.
کلیدواژه‌ها
زغال‌اخته
سفتی
عمر انباری
فنول

موضوعات

عنوان مقاله English

Effect of post-harvest salicylic acid treatment on storage life and quality of Cornelian cherry (Cornus mas L) fruit

نویسندگان English

Shiva Ghasemi 1
Mostafa Ghasemi 1
Mohammad ali Nejatian 1
Majid Golmohammadi 1
Kamal Jaberi 2
Vali Rabiei 3
1 Qazvin Agricultural and Natural Resources Research and Education Center, Qazvin
2 MSc. graduated student, Department of Horticulture, faculty of Agriculture, University of Zanjan, Iran.
3 Professor, Department of Horticulture, faculty of Agriculture, University of Zanjan, Iran
چکیده English

Cornelian cherry (Cornus mas L) fruit is very perishable and needs proper post-harvest management to reduce waste. This study was performed as a factorial experiment in a completely randomized design with three replications with the aim of increasing postharvest life and maintaining fruit quality of two Cornelian cherry genotypes KKP2 and Hir. Factors included three salicylic acid immersion treatments (0, 1 and 2 mM), four storage times (0, 10, 20 and 30 days) and two Cornelian cherry genotypes. Fruits were harvested at maturity (more than 90% redness of the skin) and healthy and uniform fruits were subjected to immersion treatments and stored for 30 days at 4 ° C. During and at the end of experiment, different physicochemical traits of fruits including soluble solids (TSS), firmness, total phenol, anthocyanin, ascorbic acid, pH and weight loss were examined at 10-day intervals. The results showed that KKP2 genotype had less firmness and TSS and more weight loss than Hir genotype. There was no significant difference between the two genotypes in terms of total acidity. The highest of pH, soluble solids and weight loss were observed in the control or distilled water treatment and salicylic acid treatment prevented the increase of these parameters. The highest levels of ascorbic acid, anthocyanin and firmness were observed in the treatment of 1 mM salicylic acid. The amount of fruit phenol in distilled water treatment was further reduced and the treatments of salicylic acid 1 and 2 mM prevented further reduction of phenol during storage. Salicylic acid treatments can be used as a promising method for increasing the firmness and extending the shelf life of cornelian cherry fruits.


کلیدواژه‌ها English

Cornelian cherry
Firmness
shelf life
phenol
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