اثر محلول پاشی با اسیدهای آمینه و پپتون بر کیفیت و ماندگاری میوه انار رقم ملس ساوه

نوع مقاله: مقاله کامل

نویسندگان

1 دانشجوی سابق دکتری، پردیس کشاورزی و منابع طبیعی دانشگاه تهران، کرج

2 دانشیار، پردیس کشاورزی و منابع طبیعی دانشگاه تهران، کرج

3 استادیار، وزارت جهاد کشاورزی، مؤسسه علوم تحقیقات گیاهپزشکی

4 استاد، گروه غذا و کشاورزی، دانشگاه میگل هرناندز، اسپانیا

چکیده

در این پژوهش، تأثیر اسیدهای آمینه و پپتون بر ویژگی‌های کیفی و عمر انبارمانی میوه انار رقم ملس ساوه بررسی گردید. این آزمایش در دو سال، در طرح آماری بلوک­های کامل تصادفی با سه تیمار شاهد، آسیدهای‌آمینه، پپتون (پروتئین هیدرولیزشده سویا) در سه تکرار بر روی میوه انجام شد. محلول­پاشی با اسیدهای‌آمینه و پپتون با غلظت دو در هزار، در سه مرحله نمو میوه انار (از اول خرداد ماه، پس از تشکیل میوه گل اول، با فواصل یک ماه) انجام شد و صفات کمی وکیفی میوه، بلافاصله پس از برداشت و نیز پس از سه ماه نگهداری میوه در سردخانه در شرایط دمای 1±5 درجه سانتی‌گراد و رطوبت 85 درصد اندازه‌گیری شدند. نتایج نشان داد محلول‌پاشی با اسیدهای آمینه و پپتون تأثیر معنی‌داری بر وزن، اندازه طول و قطره میوه، درصد آب میوه و شاخص طعم نداشته است. کمترین میزان درصد آریل سفید در میوه‌های تیمارشده با اسیدهای‌آمینه مشاهده شد. فعالیت آنتی‌اکسیدانی کل به‌طور معنی‌داری در نتیجه کاربرد پپتون در مقایسه با شاهد و اسیدهای‌آمینه افزایش یافت. پس از دوره انبارمانی، از منظر ارزیابی حسی، میوه‌های تیمارشده با اسیدهای‌آمینه بازارپسندی بیشتری به لحاظ کیفیت پوست (رنگ وتازگی)، رنگ آریل‌ها و مزه آریل، نسبت به دیگر تیمارها داشته و کمترین میزان خسارت سرمازدگی در این میوه‌ها مشاهده شد. بر اساس نتایج این آزمایش کاربرد پپتون ، به‌عنوان یک منبع تأمین‌کننده اسیدهای‌آمینه ، نتوانست نتایج مورد انتظار از اسیدهای آمینه را در افزایش کیفیت و ماندگاری میوه انار محقق سازد.

کلیدواژه‌ها

موضوعات


عنوان مقاله [English]

Effect of Amino acids and Pepton foliar applications on quality and storage life of pomegranate fruit cv. Malas-e- Save

نویسندگان [English]

  • Zahra Jlili Moghadam 1
  • Siamak Kalantari 2
  • Abolghasem Hasanpoor Estahbanati 3
  • Daniel Valero Garrido 4
1 Former Ph.D. Student, College of Agriculture and Natural resources, University of Tehran, Karaj, Iran
2 Associate Professor, College of Agriculture and Natural resources, University of Tehran, Karaj, Iran
3 Assistant Professor, Ministry of Agriculture Jihad, Institute of Plant Science Research, Iran
4 Professor, Agro-food Technology Department, University of Miguel Hernández , Elche, Spain
چکیده [English]

In this study, the effect of amino acids and Pepton were investigated on some qualitative features and shelf life of pomegranate fruit. This experiment was conducted in two years using randomized complete block design with three treatments, Control, Amino acids, Pepton(soy protein hydrolyzed), in three replications on Malas-e- Save cultivar. Amino acids and Pepton were used at a concentration of two per thousand, at three times in pomegranate fruit developmental stages (from June 1, after fruit set of first flowers, at intervals of one month), quantitative and qualitative factors of fruit were evaluated after harvest and storage time for three months at 5±1 °C and 85% humidity. Results showed amino acid and Pepton did not have a significant effect on weight, fruit length and diameter, pH, fruit juice and flavor index. The lowest percentage of white arils was detected in fruit with amino acid treatment, followed by Pepton treatment compared to control. Total antioxidant activity significantly increased as a result of Pepton application compared with other treatments. Results showed, after storage duration, according to sensory evaluation, fruits treated with amino acid were more marketable in terms of quality of the skin (color and freshness), color and taste of arils, compared to others and the lowest chilling injury was observed in the fruits under this treatment. Results showed Peptone could not achieve our expectation as a source of amino acids, to enhance the quality and shelf life of thepomegranate fruit.

کلیدواژه‌ها [English]

  • Anthocyanin
  • antioxidant capacity
  • chilling injury
  • fruit quality
  • healthy product
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