مطالعه اثر کاربرد برگی پتاسیم، روی و بور بر پروفیل اسید‌های‌چرب سه رقم زیتون

نوع مقاله: مقاله کامل

نویسندگان

1 دانشجوی دکتری، دانشکده کشاورزی، دانشگاه شهید چمران اهواز، اهواز

2 استاد، دانشکده کشاورزی، دانشگاه شهید چمران اهواز، اهواز

3 استادیار، دانشکده کشاورزی، دانشگاه شهید چمران اهواز، اهواز

4 استاد، دانشکده علوم پایه، دانشگاه شهید چمران اهواز، اهواز

چکیده

بررسی تأثیر محلول­پاشی برگی پتاسیم، روی و بور بر پروفیل اسید­های چرب میوه سه رقم زیتون کرونایکی، کایلت و میشن در قالب آزمایش فاکتوریل بر پایه طرح بلوک­های کامل تصادفی با سه تکرار در سال 1395 در باغ زیتون دانشگاه شهید چمران صورت گرفت. درختان چهار مرحله، یک هفته قبل از تمام گل، دو هفته بعد از تمام گل، مرحله سخت­شدن هسته و مرحله تجمع و سنتز روغن، با آب مقطر (شاهد) (T0)، ترکیب سولفات­پتاسیم، سولفات­روی و اسید بوریک از هر کدام 1000 میلی­گرم در لیتر (T1) و ترکیب 2000 میلی‌گرم در لیتر از هر کدام آنها (T2) محلول­پاشی شدند. بین تیمار­های محلول­پاشی از نظر میزان ­اسید اولئیک، اسید پالمیتیک­، اسید لینولئیکو نسبت اسید اولئیک به اسید لینولئیک اختلاف معنی­داری مشاهده گردید، همچنین ترکیب اسید­های چرب در ارقام مختلف، متفاوت بود و شرایط محل رشد به­ویژه، تغذیه طی رشد میوه در ترکیب اسید­های چرب تأثیر داشت و تیمار  T2بیشترین تأثیر مثبت در بهبود کیفیت روغن نسبت به­سایر تیمار­ها به­خصوص در رقم کایلت داشت؛ بنابر­این در شرایط اهواز با ارتفاع پایین و دمای زیاد، محلول­پاشی برگی در طی رشد میوه می­تواند با تغییر در میزان اسید­های چرب با افزایش اسیداولئیک و کاهش اسیدپالمیتیکمنجر به بهبود کیفیت روغن میوه زیتون گردد.

کلیدواژه‌ها

موضوعات


عنوان مقاله [English]

Study Effect of Potassium, Zinc and Boron foliar application on fatty acid compositions of three Olive cultivar

نویسندگان [English]

  • Reza Gholami 1
  • Noroallah Moallemi 2
  • Esmaeil Khaleghi 3
  • Seyyed Mansour Seyyednejad 4
1 Ph. D. Candidate, Faculty of Agriculture, Shahid Chamran University of Ahvaz, Iran
2 Professor, Faculty of Agriculture, Shahid Chamran University of Ahvaz, Iran
3 Assistant Professor, Faculty of Agriculture, Shahid Chamran University of Ahvaz, Iran
4 Professor, Faculty of Sciences, Shahid Chamran University of Ahvaz, Iran
چکیده [English]

This study was carried out to investigate the effect of foliar spraying of Potassium, Boron and Zinc on the fatty acid composition of the fruit of three olive, “Caillet”, “Koroneiki” and “Mission” in the olive orchard of of Shahid Chamran University of Ahvaz  in 2016. The research was performed in a factorial experiment based on a randomized complete blocks design with three replications. Spray treatments were included T0 (Distilled water as control), T1 (1000 mg/l potassium sulfate + 1000 mg/l boric acid + 1000 mg/l zinc sulfate) and T2 (2000 mg/l potassium sulfate + 2000 mg/l boric acid +2000 mg/l zinc sulfate). The results showed that there was a significant difference between the foliar treatments in terms of oleic acid, palmitic acid, linoleic acid and oleic acid to linoleic acid ratio. Also, the fatty acids composition was different in different cultivars and growth conditions in particular, nutrition during fruit growth had an effect on fatty acids composition, and T2 treatments had the most positive effect on oil quality improvement compared to other treatments, especially in the “Caillet” variety. Therefore, under low altitude and high temperature conditions in Ahvaz, foliar spraying during fruit growth can improve the quality of olive oil by altering the amount of fatty acids by increasing oleic acid and decreasing palmitic acid.

کلیدواژه‌ها [English]

  • Food elements
  • oleic acid
  • palmitic acid
  • spraying
  1. Abbasi, Y., Bakhshi, D., Forghani, A., Sabouri, A. & Porghauomy, M. (2012). Effect of macro and micro nutrients sprays on fruit quality and quantity of zard and rowghani olive (Olea europaea L.) cultivars in Northern Iran. American-Eurasian Journal of Agriculture and Environmental Science, 12(12), 1548-1552.
  2. Ahangar Benad kouki, S., Piravi Vanak, Z., Haddad Khodaparest, M. H., Hasani Bafranani, A. & Safafar, H. (2011).Comparison of fatty acid composition of olive oil in different regions of Iran. Journal of Food Science and Technology, Fifth Year, Second Issue, Summer, 2011, 39-49.(in Farsi)
  3. Aocs. (1993). Officinal methods and recommended practices of the American oil chemists, Society. (4th Edn.). (ed. D. firestone), American oil chemists society,  champaign., IL.(AOCS Aa 4-38).
  4. Banilas, G., Moressis, A., Nikoloudakis, N. & Hatzopoulos, P. (2005). Spatial and temporal expressions of two distinct oleate desaturases from olive (Olea europaea L.). Plant Science, 168, 547-555.
  5. Bannon, C. D., Craske, N. T. & Hai, N. L. (2007). Analysis of fatty acid methyl esters with high accuracy and reliability: Methylation of fats and oils. Journal of Chromatography, A, 247, 63-69.
  6. Ben Mimoun, M., Loumi, O., Ghrab, M., Latiri, K. & Hellali, R. (2004).Foliar potassium application on olive tree. In of the IPI regional workshop on potassium and fertigation development in West Asia and North Africa; Rabat, Morocco, 24-28 November.
  7. Boukachabine, N., Ajana, H. & El-Antari, A. (2011).  Study of fatty acids and triglycerides oil composition and quality parameters of olive autochthon olive varieties in Morocco. Lebanese Science Journal, 12(2), 45-65.
  8. Desouky, I. M., Laila, F., Haggag, M. M., El-Migeed, M., Kishk, Y. F. M. & El-Hady, E. S. (2009). Effect of boron and calcium nutrients sprays on fruit set, oil content and oil quality of some olive oil cultivars. World Journal of Agricultural Sciences, 5(2), 180-185.
  9. Ehtesham-nia, A. & Zahedi, B. (2017). Study the effect of region on fruit fatty acids of four Olive cultivars in the Lorestan Province. Journal of Plant Production Research (JOPPR), 24(2), 93-108. (in Farsi)
  10. Gonzales, S., Duncan, S. E., Okeefe, S. F., Sumner, S. S. & Herbein, J. H. (2003). Oxidation and textural characteristics of butter and ice cream with modified fatty acid profiles. Journal of Dairy Science, 86(1), 70-77.
  11. Hernandez, M. L., Padilla, M. N., Mancha, M. & Martinez Rivas, J. M. (2009). Expression analysis identifies FAD2-2 as the olive oleate desaturase gene mainly responsible for the linoleic acid content in virgin olive oil. Journal of Agriculture and Food Chemistry, 52, 3434-3440.
  12. Jasrotia, A., Bakshi, P., Wali, V. K., Bhushan, B. & Ji Bhat, D. (2014).  Influence of girdling and zinc and boron application on growth, quality and leaf nutrient status of olive cv. Fronotoio. African Journal of Agricultural Research, 9(18), 1354-1361.
  13. Kiralan, M., Bayrak, A. & Ozkaya, M. T. (2009). Oxidation stability of virgin olive oils from some important cultivars in East Mediterranean area in Turkey.Journal of the American Oil Chemists' Society, 86, 247-252.
  14. Loor, J. (2001). Alterations in mammary gland synthesis and secretion of fatty acids in response to trans isomers of octadecenoic acid or conjugated linoleic acid isomers. Ph.D. dissertation, Virginia Tech, Blacksburg, Virginia.
  15. Lukaszewicz, M., Szopa, J. & Krasowska, A. (2004). Susceptibility of lipids from different flax cultivars to peroxidation and its lowering by added antioxidants. Food Chemistry,88, 225-231.
  16. Mechri, B., Issaoui, M., Echbili, A., Chahab, H., Mariem, F. B., Braham, M. & Hammami, M. (2009). Olive orchard amended with olive mill wastewater: Effects on olive fruit and olive oil quality. Journal of Hazardous Materials,172, 1544-1550.
  17. Pettigrew, W. T. (2008). Potassium influences on yield and quality production for maize, wheat, soybean and cotton. Physiolgy Plant,133, 670-681.
  18. Saadati, S., Moallemi, N., Mortazavi, M. H. & Seyed-nejad, S. M. (2013). Effect of zinc and boron foliar application on soluble carbohydrate and oil contents of three olive cultivars during fruit ripening.Scientia Horticulturae, 164, 30-34.
  19. Sanchez-Bel, P., Egca, I., Romojaro, F. & Martinez-Madrid, M. (2008). Sensorial and chemical quality of electron beam irradiated almonds (Prunus amygdalus). LWT-Food Science and Technology, 41, 442-449.
  20. Siham, R., Rahmani, M., El-Antari, A. & Iahoussaine, B. (2016). Effect of geographical conditions (altitude and pedology) and age of olive plantations on the typicality of olive oil in Moulay Driss Zarhoun. Mediterranean Journal of Biosciences, 1(3), 128-137.
  21. Stefanoudaki, E., Kotsifaki, F. & Koutsaftakis, A. (1999).Classification of virgin oils of the two major creatn cultivars based in their fatty acid composition. Journal of the American oil chemists Society, 76 (5),623-626.
  22. Tekaya, M., Mechri, B., Bchir, A., Attia, F., Cheheb, H. & Daassa, M. (2013). Effect of nutrient based fertilizers of olive trees on olive oil quality. Journal of the Science of Food and Agriculture, 93, 2045-2052.
  23. Thanaa, Sh. M. M., Enaam, Sh. A. M. & El-Sharony, T. F. (2017). Influence of foliar application with potassium and magnesium on growth, yield and oil quality of ''Koroneiki'' olive trees. American Journal of Food Technology,12(3), 209-220.2017.
  24. Zeinanloo, A. A., Arji, I., Taslimpour, M.R., Ramazani malakroodi, M. & azimi, M. (2015). Effect of cultivar and climatic conditions on olive (Olea europaea L.) oil fatty acid composition. Irnian Journal of Horticultural Science,46(2), 233-242. (in Farsi)
  25. Zivdar, S., Arzani, K., Souri, M. K., Moallemi, N. & Seyed-Nejad, S. M. (2015). Effect of foliar potassium application on quantitative and qualitative characteristics and fruit oil of olive (Olea europaea L.) cultivars under Ahvaz environmental conditions.The plant production, Scientific Journal of Agriculture, 38(3), 13-26. (in Farsi)