بررسی تأثیر نیترات آمونیوم و آهن بر خواص کیفی و پاداکسندگی میوة سیب رقم گالا

نوع مقاله: مقاله کامل

نویسندگان

1 استاد، پردیس کشاورزی و منابع طبیعی دانشگاه تهران، کرج

2 دانشجوی سابق کارشناسی ارشد، پردیس کشاورزی و منابع طبیعی دانشگاه تهران، کرج

3 استادیار، پردیس کشاورزی و منابع طبیعی دانشگاه تهران، کرج

چکیده

تولید میوه­های با کیفیت و قابلیت انبارداری بالا در سیب، اهمیت زیادی دارد. در این پژوهش اثرات نیترات آمونیوم و آهن بر خواص کیفی و پاداکسندگی (آنتی­اکسیدانی) میوة سیب رقم گالا در قالب طرح بلوک‌های کامل تصادفی بررسی شد. بدین منظور  محلول‌پاشی کلات آهن در سه سطح (0، 5 و 10 میلی‌گرم در لیتر) و تغذیة خاکی نیترات آمونیوم در سه سطح (0، 40 و 60 میلی‌گرم در کیلوگرم برای هر درخت) که به‌صورت نواری بودند، انجام شد. نتایج نشان داد که استفاده از تیمارهای آهن و نیترات آمونیوم اثر معنی­داری (01/0≥P) بر خواص کیفی میوه داشت. بنابراین نتایج، کاربرد نیترات آمونیوم باعث افزایش فعالیت پاداکسندگی کل و فنل کل شد. با افزایش غلظت آهن نیز میزان فعالیت پاداکسندگی کل افزایش، ولی میزان فنل کل کاهش یافت. همچنین کاربرد آهن باعث کاهش اسیدیتة کل و افزایش شاخص طعم میوه شد. بنابر نتایج به‌دست‌آمده، تیمارهای استفاده‌شده تأثیر معنی‌داری بر میزان مواد جامد محلول کل و شاخص‌های رنگ نشان ندادند. نتایج این پژوهش نشان داد که مصرف بهینة کود نیتروژن و آهن سبب افزایش کیفیت و محتوای پاداکسندگی سیب، رقم گالا می­شود.

کلیدواژه‌ها

موضوعات


عنوان مقاله [English]

Effects of ammonium nitrate and iron on quality and antioxidant properties of apple cv. Gala

نویسندگان [English]

  • Mesbah Babalar 1
  • Khadijeh Jalili 2
  • Mohammad Ali Asgari sarcheshmeh 3
  • Alireza Talaee 1
چکیده [English]

Production of high quality with high shelf life of apple fruits, is of great importance. Present study investigates the effects of ammonium nitrate and iron on quality and antioxidant properties of apple fruit cultivar Gala in a randomized complete block design. Foliar application of iron chelate in three levels (0, 5 and 10 mg/l) and soil nutrition of ammonium nitrate in three levels as strip (0, 40 and 60 mg/kg per tree), were applied. Results showed that using iron and ammonium nitrate had a significant effect (P≤0.01) on fruit quality. According to these results, using ammonium nitrate increased total antioxidant activity and total phenolic compounds. With increasing iron concentrations, total antioxidant activity increased, but it reduced the amount of total phenolic compounds. Application of iron decreased total acidity and increased fruit flavor index. According to results, treatments had no significant effect on TSS and color indices. This study showed that balanced nitrogen and iron fertilization could increase the quality and antioxidant contents of apple cv. Gala.

کلیدواژه‌ها [English]

  • Croma
  • flavor index
  • titratable acidity
  • total soluble solids
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