تأثیر نوع پلی آمین بر انبارمانی میوه آلو، رقم ‘شابلون’

نوع مقاله: مقاله کامل

نویسندگان

1 کارشناس ارشد، دانشکدۀ کشاورزی، دانشگاه تبریز

2 دانشیار، دانشکدۀ کشاورزی، دانشگاه تبریز

3 استادیار، دانشکدۀ کشاورزی، دانشگاه تبریز

چکیده

در این آزمایش تأثیر سه نوع پلی‌آمین پوتریسین، اسپرمیدین و اسپرمین بر عمر پس از برداشت میوۀ آلو رقم ‘شابلون’ بررسی شد. میوه ها در محلول پلی‌آمین‌ها با دو غلظت 1 و 2 میلی‌مولار و نیز آب مقطر (تیمار شاهد) به‌مدت 5 دقیقه غوطه‌ور و در سردخانه‌ای با دمای 5/0± 5/1 درجۀ سانتی‌گراد و رطوبت نسبی 80‌ـ 85 درصد انبار شدند. آزمایش در قالب فاکتوریل بر پایۀ طرح کاملاً تصادفی با 7 تیمار و 6 زمان انبارداری در سه تکرار انجام شد. پس از شروع انبارداری، هر هفته یک بار میزان سفتی بافت، اسیدیتۀ قابل تیتراسیون و pH میوه ها، مواد جامد محلول و کاهش وزن اندازه‌گیری شد. همچنین میزان تولید اتیلن در سه هفته انبارداری و میزان فعالیت آنزیم پلی‌گالاکتروناز در هفتۀ اول و آخر انبارمانی مطالعه شد. پلی‌آمین‌ها به‌طور معنا داری تولید اتیلن را نسبت به میوه های شاهد کاهش دادند و سبب حفظ سفتی میوه ها شدند. در بین پلی‌آمین‌ها اسپرمین 2 میلی‌مولار، مؤثرترین نوع پلی‌آمین در حفظ سفتی بافت بود. این تیمار به همراه پوتریسین 2 میلی‌مولار و اسپرمیدین 1 میلی‌مولار در جلوگیری از تولید اتیلن نیز مؤثر واقع شدند، در‌حالی‌که در جلوگیری از فعالیت آنزیم پلی‌گالاکتروناز، تقریباً بین سه نوع پلی‌آمین اختلاف معنا‌داری مشاهده نشد. تیمار پلی‌آمین‌ها به‌طور معنا داری از کاهش وزن میوه‌ها در طول دورۀ انبارداری جلوگیری کرد.

کلیدواژه‌ها

موضوعات


عنوان مقاله [English]

Effect of polyamines on storage life of plum fruit cv. ’Shablon ‘

نویسندگان [English]

  • Saba Shokrallah Fam 1
  • Jafar Hajiloo 2
  • Fariborz Zare Nahandi 3
1 Former M. Sc. Student, Faculty of Agriculture, University of Tabriz, Iran
2 Associate Professor, Faculty of Agriculture, University of Tabriz, Iran
3 Assistant Professor, Faculty of Agriculture, University of Tabriz, Iran
چکیده [English]

In this experiment, effects of three polyamines (putrescine, spermidine and spermine) on postharvest life of plum fruit cv. ’Shablonwere studied. Fruit was dipped in solution of polyamines with 1 and 2 mM and distilled water (control) for 5 min in a cold storage at 1.5±0.5°C and 80-85% RH. Experiment was conducted in a factorial with a complete randomized design with 7 treatments and 6 storage time with three replications. Fruit firmness, titratable acidity and pH, soluble solids and weight loss were evaluated once a week. Also, the rate of ethylene production was determined in three weeks, and polygalacturonase enzyme activity was measured at the first and last of storage life. Polyamines reduced ethylene production significantly and was maintained the fruit firmness. The most effective treatment in maintaining the firmness was 2 mM spermine. Also, this treatment was effective in preventing of ethylene production with 2 mM putrescine and 1 mM spermidine. No difference was found between the three polyamines in prevention of polygalacturonase enzyme activity. Polyamine treatments were prevented fruit weight loss significantly during storage.

کلیدواژه‌ها [English]

  • Ethylene
  • firmness
  • polygalacturonase
  • storage life
  • weight loss
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