تأثیر نسبت‌های مختلف نیتروژن آمونیومی و نیتراتی بر ویژگی‌های کمی و کیفی درختان سیب رقم‌های گلاب‌‌کهنز و گرانی اسمیت

نوع مقاله : مقاله پژوهشی

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 دانشیار، پردیس کشاورزی و منابع طبیعی دانشگاه تهران، کرج

چکیده

در این پژوهش تأثیر پنج نوع محلول‌ غذایی با نسبت‌های متفاوت نیتروژن آمونیومی و نیتراتی بر برخی ویژگی‌های کمی و کیفی دو رقم سیب (گلاب‌کهنز و گرانی‌اسمیت) بررسی شد. محلول شماره 1 یا شاهد که شامل نیترات بود و در دیگر محلول‌های غذایی نسبت آمونیوم به نیتروژن کل به ترتیب 04/0، 07/0، 10/0، 14/0 میلی‌اکی‌والان در لیتر بود. میوه‌های سیب رقم گلاب‌کهنز و گرانی‌اسمیت بر پایۀ شاخص‌های رسیدگی به ترتیب در تاریخ‌های 17 خرداد و 20 شهریور برداشت و برای ارزیابی به آزمایشگاه منتقل شدند. وزن تازۀ میوه‌ها، طول، قطر، نسبت طول به قطر میوه‌ها (شکل میوه‌ها)، سفتی بافت میوه، pH، مواد جامد قابل‌حل (TSS)، اسید قابل عیارسنجی یا تیتراسیون (TA) و نسبت TSS/TA ارزیابی شدند. نتایج بررسی‌های دیگر نشان داد، با افزایش نیتروژن آمونیومی در محلول‌های غذایی اختلاف معنی‌داری در وزن تازه‌ و شکل میوه‌ها مشاهده نشد. درحالی‌که سفتی بافت میوه‌ها، pH عصارۀ میوه‌ها و کل مواد جامد قابل‌حل با افزایش نسبت نیتروژن آمونیومی به نیتروژن کل کاهش معنی‌داری را نشان دادند.

کلیدواژه‌ها


عنوان مقاله [English]

Effect of different ammonium and nitrate ratios on quantitative and qualitative characteristics of apple varieties (Golabe-Kohanz and Granny Smith)

نویسندگان [English]

  • Mesbah Babalar 1
  • Paria Ahmadi 2
  • Alireza Talaee 1
  • Mohammad Ali Asgari Sarcheshmeh 3
1 Professor, University College of Agriculture & Natural Resources, University of Tehran, Karaj, Iran
2 Former M. Sc. Student, University College of Agriculture & Natural Resources, University of Tehran, Karaj, Iran
3 Associate Professor, University College of Agriculture & Natural Resources, University of Tehran, Karaj, Iran
چکیده [English]

In this study, the effect of 5 nutrient solutions containing different ratios of ammonium nitrogen to total nitrogen on quantity and quality properties of two apple varieties (Golabe-Kohanz and Granny Smith), were studied. One of the nutrient solution (number 1) had no ammonium nitrogen but the ammonium to total nitrogen ratios of other nutrient solutions were, 0.04, 0.07, 0.10, 0.14 meq/liters, respectively. Fresh weight, length, diameter and length to diameter ratio of fruits (shape of fruits), fruit firmness, pH, total soluble solids (TSS), titrable acidity (TA) and TSS / TA ratios were evaluated. When ammonium nitrogen increased in nutrient solutions there was no significant difference in fruits fresh weight and shape of fruits. While firmness, pH, total soluble solids significantly decreased when the ammonium to total nitrogen ratios increased in nutrient solutions.

کلیدواژه‌ها [English]

  • Apple fruits
  • nitrate and ammonium
  • nutrient solutions
  • quantity and quality properties
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