تأثیر اسید سالیسیلیک بر ویژگی‌های پاداکسندگی انگور رقم‌های ‌"شاهانی" و ‌"فخری"

نوع مقاله : مقاله پژوهشی

نویسندگان

1 دانشجوی کارشناسی ارشد فیزیولوژی گیاهی، دانشکدۀ علوم دانشگاه ملایر، ایران

2 دانشیار، گروه علوم باغبانی و فضای سبز، دانشکدۀ کشاورزی، دانشگاه ملایر، ایران

3 استادیار گروه زیست‌شناسی، دانشکدۀ علوم پایۀ دانشگاه ملایر، ایران

چکیده

انگور (Vitis vinifera L.) ترکیب‌های پاداکسندۀ (آنتی­اکسیدان) بسیار سودمندی برای انسان دارد. متأسفانه اغلب ترکیب‌های پاداکسنده مانند فلاونوئیدها در هنگام رسیدگی انگور کاهش می­یابد. در این زمینه بررسی تیمار محرک (الیسیتور)هایی برای افزایش این ترکیب‌ها در هنگام مصرف لازم است. در این تحقیق تأثیر تیمار اسید سالیسیلیک در سه غلظت 0(شاهد)، 1/0 و 1 میلی­مولار به‌صورت محلول­پاشی روی برگ و میوۀ دو رقم انگور­ "شاهانی" (رنگ حبه سیاه) و­ "فخری" (رنگ حبه سبز) در دو مرحلۀ غورگی و رسیدگی رشد میوه بررسی شد. شاخص تشخیص مرحلۀ غورگی میزان اسیدیته و اندازۀ حبه و مرحلۀ رسیدگی، آبدار و شیرین بودن حبه­ها بود. این بررسی در سال 1392 روی تاک­های واقع در باغ "مرکز تحقیقات انگور ملایر" انجام شد. تاک­های مورد آزمایش ده ساله و نظام پرورشی آن‌ها به‌صورت کشت ردیفی و روش آبیاری قطره­ای بود. این آزمایش در قالب طرح کامل تصادفی (CRD) با هفت تیمار و سه تکرار بود. نتایج نشان داد، بیشترین میزان کاروتنوئیدها در مرحلۀ غورگی در پوست میوۀ رقم ­"شاهانی" و ­"فخری" تیمارشده با غلظت 1/0 میلی­مولار اسید سالیسیلیک به ترتیب با مقادیر 65/73 و 94/69 میلی­گرم بر گرم وزن تر بود. نتایج مقایسۀ دو مرحلۀ رشدی همچنین نشان داد، بالاترین میزان آنتوسیانین­ها در مرحلۀ رسیدگی در پوست میوه و برگ رقم ­"شاهانی" تیمارشده با غلظت 1/0 میلی­مولار اسید سالیسیلیک به ترتیب با مقادیر 21/3 و 343/2 میلی­گرم بر گرم وزن تر بود. در سنجش میزان فلاونوئید کل نیز مشاهده شد، اثر افزایشی غلظت 1/0 میلی­مولار اسید سالیسیلیک بر میزان فلاونوئید کل برگ و همۀ قسمت­های میوه (به‌جز بذر) هر دو رقم­ "شاهانی" و ­"فخری" در مرحلۀ رسیدگی مؤثرتر بود. تیمار اسید سالیسیلیک همچنین میزان فعالیت پاداکسندگی بیشتر قسمت­های هر دو رقم را در مرحلۀ غورگی با غلظت 1/0 میلی­مولار و در مرحلۀ رسیدگی با غلظت 1 میلی‌مولار به‌طور مؤثری افزایش داد.این نتایج نشان داد، استفاده از مواد رایجی مانند اسید سالیسیلیک می­تواند ویژگی پاداکسندگی انگور را به هنگام رسیدگی به‌شدت افزایش دهد.

کلیدواژه‌ها

موضوعات


عنوان مقاله [English]

The effect of salicylic acid on antioxidant properties of "Shahani" and "Fakhri" grapes cultivars

نویسندگان [English]

  • Fatemeh Nazari 1
  • Mousa Rasouli 2
  • Masoumeh Maleki 3
1 M.Sc. Student, Department of Biology, Faculty of Sciences, Malayer University, Iran
2 Associate Professor, Department of Horticulture and Landscape Engineering, Faculty of Agriculture, Malayer University, Malayer, Iran
3 Assistant Professor, Department of Biology, Faculty of Sciences, Malayer University, Iran
چکیده [English]

Grape (Vitis vinifera L.) contains antioxidant compounds which are very useful for human. Unfortunately, most of the antioxidant compounds, such as flavenoides, are reduced during grape ripening stages. Therefore, the study of elicitors for increasing these compounds at the time of ripening, is necessary. In this study, the effect of salicylic acid (SA) spraying in three concentrations of 0 (control), 0.1 and 1mM on the leaves and fruits of two grape cultivars "Shahani" (with black berries) and "Fakhri" (with green berries) at two growth stages (unripe and ripe) were investigated. Detection indicators at unripe stage were acidity and berry size, and at ripe stage were juiciness and total soluble solid of berries . This study was conducted in 2013-2014 on the vineyards of the "Malayer Grape Research Center". The experimental vines were ten years old and their growing system was a row planting and drip irrigation method. This experiment was carried out based on completely randomized design (CRD) with seven treatments and three replications. The results showed that the maximum amount of carotenoids were at the unripe stage in the fruit skin of "Shahani" and "Fakhri" cultivars treated by SA at 0.1mM concentration to amount 73.65 and 69.94 mg/gFW, respectively. Results of comparing two growth stages showed that the maximum amount of anthocyanins were at ripe stages in the fruit skin and leaves of "Shahani" cultivar treated by SA at 0.1mM concentration to amount 3.21 and 2.343 mg/g FW respectively. In addition, Measurement of total flavonoids content as showed the increasing effect of SA at 0.1mM concentration on total flavonoids of leaves and all parts of fruits (exception of seeds) both "Shahani" and "Fakhri" cultivars at ripe stages were more effective. Also, SA treatment as significantly increased the antioxidant activity content of most parts both cultivars at unripe stages at 0.1mM concentration and ripe stages at 1mM concentration. These results showed that the use of common materials, such as SA, can greatly increase antioxidant properties of grapes during ripe stage.

کلیدواژه‌ها [English]

  • Antioxidant activity
  • flavonoids
  • grape
  • Ripe
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