کاربرد قبل از برداشت پلی‏ آمین‏ ها بر ویژگی‏ های کیفی و عمر پس از برداشت میوۀ کیوی رقم هایوارد

نوع مقاله : مقاله پژوهشی

نویسندگان

1 دانشیار ، گروه علوم باغبانی دانشگاه ولی‏عصر‌(عج) رفسنجان

2 استادیار، گروه علوم باغبانی دانشگاه ولی‏عصر‌(عج) رفسنجان

3 دانشجوی دکتری گروه علوم باغبانی، پردیس کشاورزی و منابع طبیعی دانشگاه تهران، کرج

چکیده

مهم‏ترین مشکلات میوۀ‏ کیوی طی انبارمانی، عارضۀ نرم‏شدگی و آلودگی میکروبی است. برای رفع این مشکلات تیمار قبل از برداشت پوتریسین و اسپرمیدین بر پتانسیل انبارمانی میوۀ کیوی رقم هایوارد بررسی شد. محلول‏پاشی برگی غلظت‏های مختلف پوتریسین (0، 1 و 2 میلی‏مولار) و اسپرمیدین (0، 1 و 2 میلی‏مولار) 40 و 20 روز قبل از برداشت انجام شد. ویژگی‏های مختلف میوه در زمان‏های صفر (قبل از شروع انبارمانی)، 11 و 14 هفته پس از برداشت ارزیابی شد. میوه‏ها در زمان بلوغ تجاری ( Brix2/6 TSS=) برداشت و به‌مدت 14 هفته در دمای 1±5/1 درجۀ سانتی‏گراد و رطوبت نسبی 90‌ـ 95 درصد انبار شدند. نتایج نشان داد که بیشترین میزان سفتی (09/3 کیلو‏گرم‏ نیرو) مربوط به برهمکنش سطح 2 میلی‏مولار پوتریسین و اسپرمیدین و کمترین میزان آن (16/2 کیلوگرم نیرو) مربوط به تیمار شاهد بود. کمترین میزان فعالیت میکروبی، مالون‏دی‏آلدهید و کاهش وزن مربوط به میوه‏های تیمار‌شده بودند. میزان فعالیت ضد اکسیدانی، ترکیبات فنلی و کلروفیل کل تحت‌تأثیر تیمارها واقع شدند و بالاترین مقدار آن‏ها متعلق به سطوح مختلف پوتریسین و اسپرمیدین بود. تغییرات شاخص‏های مختلف رنگ، ویتامین ث، مواد جامد محلول کل، اسید کل و pH در میوه‏های تیمار‌شده نسبت به شاهد به تأخیر افتادند. به‏طور‌کلی، تیمارهای پوتریسین و اسپرمیدین سبب تأخیر در نرم‏شدگی و کاهش فعالیت میکروبی میوه‏ها در طول انبارمانی شدند.

کلیدواژه‌ها


عنوان مقاله [English]

Effect of pre-harvest application of polyamines on quality and shelf life of kiwifruit cv. Hayward

نویسندگان [English]

  • Seyed Hossein Mirdehghan 1
  • Majid Esmaeilizadeh 2
  • Farhad Pirzad 3
1 Associate Professor , Department of Horticultural Science, Vali-e-Asr University of Rafsanjan
2 Assistant Professor, Department of Horticultural Science, Vali-e-Asr University of Rafsanjan
3 Ph. D. Student, Department of Horticultural Science, University College of Agriculture & Natural Resource, University of Tehran, Karaj
چکیده [English]

 
Softening and microbial activity are the most common problems of kiwifruit during storage. In order to improve these problems, pre- harvest treatments of putrescine and spermidine were studied on shelf life of kiwifruit cv. Hayward. Foliar spraying of different concentrations of purescine (0, 1 and 2 mM) and spermidine (0, 1 and 2 mM) has been done at 40 and 20 days before harvest. Different characteristics were analyzed at 0 (before storage), 11 and 14 weeks after storage. Fruits were harvested at commercial maturity (TSS= 6.2 Brix) and stored at 1.5±1 0C and 90±5% relative humidity for 14 weeks. Results showed that the highest fruit firmness (3.09 kg) corresponded to concentration of 2 mM of putrescine and spermidine and the lowest value was observed (2.16 kg) in control. The lowest amount of microbial activity, malondialdehyde and weight loss was related to treated fruits. Antioxidant activity, phenolic compound and total chlorophyll were affected by the treatments and highest value belonged to different levels of putrescine and spermidine. Polyamine treatments delayed changes of various color indices, Vitamin C, total soluble solids, total acid and pH. In general, the exogenous putrescine and spermidine delayed softening and reduced microbial activity during storage.  

کلیدواژه‌ها [English]

  • Kiwifruit
  • firmness
  • Antioxidant activity
  • Softening
  • Microbial activity
 
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