بررسی امکان کاهش پفی‌شدن میوۀ نارنگی انشو (Citrus unshiu) در شرق مازندران

نوع مقاله : مقاله پژوهشی

نویسندگان

1 استادیار بخش تحقیقات گیاهان زراعی و باغی مرکز تحقیقات و آموزش کشاورزی و منابع طبیعی مازندران، سازمان تحقیقات، آموزش و ترویج کشاورزی، ساری

2 استادیار بخش تحقیقات خاک و آب مرکز تحقیقات و آموزش کشاورزی و منابع طبیعی مازندران، سازمان تحقیقات، آموزش و ترویج کشاورزی، ساری

چکیده

پفی‌شدن یک ناهنجاری فیزیولوژیکی در برخی ارقام مرکبات است که سبب جدا‌شدن پوست از گوشت، کاهش بازارپسندی‏، افزایش خسار‌ت‌های پوست و کاهش خاصیت انباری میوه می‏شود. به‏منظور امکان کاهش این ناهنجاری، آزمایشی در قالب طرح بلوک‏های کامل تصادفی با 11 تیمار: 1. شاهد؛ 2. مونو آمونیم ‏‏فسفات؛ 3. کلرور کلسیم؛ 4. نیترات ‏پتاسیم؛ 5. مونو آمونیم ‏فسفات + نیترات‏ پتاسیم؛ 6. GA3؛ 7. 2,4-D؛ 8. مونو آمونیم ‏فسفات + GA3؛ 9. نیترات ‏پتاسیم +2,4-D ؛ 10. نیترات ‏پتاسیم + GA3 و 11. 2,4-D+GA3 و 4 تکرار با درختان بالغ نارنگی انشو با پایۀ نارنج انجام شد. نتایج نشان داد که همۀ تیمارها سبب افزایش جرم ‏حجمی پوست میوه نسبت به شاهد شدند. بهترین تیمارها در افزایش جرم ‏حجمی پوست، تیمارهای ترکیبی GA3 یعنی تیمارهای 8، 10 و 11 و تیمار تغذیه‏ای مونو آمونیم ‏فسفات بودند که این تیمار بالاترین اندازۀ میوه را نیز تولید کرد. هرچه اندازه و وزن میوه‏ها بیشتر بود، تعداد میوه‏های با پوست پفی‌شده نیز بیشتر بود. غلظت مس در برگ، همبستگی مثبت و غلظت فسفر، همبستگی منفی و معناداری با عارضۀ پفی‌شدن نشان داد. بنابراین، با توجه به نتایج این آزمایش، توصیه می‏شود در زمان تغییر رنگ میوه از محلول‏پاشی‏ کودهای فسفره استفاده شود؛ در مقابل، استفاده از سموم با ترکیبات مسی تا حد امکان کاهش یابد.

کلیدواژه‌ها

عنوان مقاله [English]

Possibility of reducing Satsuma mandarin (Citrus unshiu) fruit puffing in East of Mazandaran

نویسندگان [English]

  • Negin Akhlaghi Amiri 1
  • Ali Asadi Kangarshahi 2
1 Assistant Professor, Horticulture Crops Research Department, Mazandaran Agricultural & Natural Resources Research and Education Center, AREEO, Sari, Iran
2 Assistant Professor, Soil Science Department, Mazandaran Agricultural and Natural Resources Research Center, Iran
چکیده [English]

Puffing is a physiological disorder in some citrus cultivars which splits pulp from peel and reduces marketing, increases rind damage and reduces shelf life of fruit. To investigate possibility of decreasing puffing, an experiment was performed in randomized complete block design with 11 treatments: 1. control, 2. mono ammonium phosphate, 3. calcium chloride, 4. potassium nitrate, 5. mono ammonium phosphate + potassium nitrate, 6. mono ammonium phosphate + GA3, 7. 2,4-D, 8. Potassium nitrate + 2,4-D, 9. Potassium nitrate + GA3, 10. Potassium nitrate + 2,4-D and 11. 2,4-D + GA3 and 4 replications with mature trees of Satsuma mandarin on sour orange rootstock. Results showed that all treatments caused to increase fruit peel density compared to control. The best treatments in increasing peel density were compound treatments: 8, 10 and 11 and nutritional treatment: mono ammonium phosphate (treatment 2). Also, treatment 2 produced the highest fruit size. The heavier and larger fruits were more puffy. Leaf copper and phosphorus concentration had a respectively positive and negative correlation with puffy fruits number. According to this experiment, it is recommended that at fruit colour break time, phosphorus foliar application should be done, while, the use of copper compound should be reduced as much as possible. 

کلیدواژه‌ها [English]

  • citrus fruit
  • growth regulators
  • nutrition element
  • physiological disorders

مراجع

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سابقه مقاله

  • تاریخ دریافت: 06 دی 1392
  • تاریخ بازنگری: 29 مرداد 1393
  • تاریخ پذیرش: 13 شهریور 1393

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