تأثیر سولفات و سلنیوم بر برخی شاخص‌های ریخت‌شناختی و ویژگی‌های پاداکسندگی پیاز قرمز آذرشهر

نوع مقاله : مقاله پژوهشی

نویسندگان

1 دانشجوی سابق کارشناسی ارشد، دانشکدۀ کشاورزی، دانشگاه بوعلی‌سینا، همدان

2 دانشیار، دانشکدۀ کشاورزی، دانشگاه بوعلی‌سینا، همدان

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

چکیده

پیاز خوراکی ازجمله سبزی­های پرمصرف در زنجیرۀ غذایی مردم جامعه بوده و محققان همواره در تلاش هستند تا کیفیت غذایی آن را بهبود بخشند. این پژوهش برای بررسی تأثیر سطوح مختلف گوگرد (32، 64 و 128 میلی­گرم در لیتر سولفات و سلنیوم (0، 1 و 2 میلی­گرم در لیتر سلنات) بر صفات رشدی و ویژگی­های پاداکسندگی (آنتی‌اکسیدانی) پیاز (Allium cepa L.) رقم قرمز آذرشهر در شرایط آبکشتی (هیدروپونیک) انجام شد. نتایج نشان داد، غلظت­های سولفات و سلنات و همچنین اثر متقابل این دو بر بیشتر صفات رویشی در سوخ معنی‌­دار بود؛ به­طوری­که بالاترین وزن تر و قطر سوخ (70/35 گرم و 24/38 میلی­متر) در تیمار 128 میلی­گرم در لیتر سولفات در ترکیب با غلظت 2 میلی­گرم در لیتر سلنات مشاهده شد. بین افزایش سلنات و سولفات رابطۀ مستقیم و مثبت با وزن تر و قطر سوخ به دست آمد. بیشترین درصد مادۀ خشک سوخ (16 درصد) در تیمار 64 میلی­گرم در لیتر سولفات در ترکیب با تیمار 1 میلی­گرم در لیتر سلنات به دست آمد. در همۀ غلظت­های سولفات همزمان با افزایش سطح سلنات ارتفاع بلندترین برگ کاهش یافت. همچنین با افزایش غلظت سلنات در همۀ سطوح سولفات، تجمع سلنیوم در سوخ بیشتر شد. افزایش سلنیوم سبب افزایش خاصیت پاداکسندگی، فنول و فلاونوئید بافت سوخ، در شماری از تیمار­های مورد آزمایش شد.

کلیدواژه‌ها

موضوعات

عنوان مقاله [English]

Effects of different levels of sulfur and selenium on some morphological and antioxidant properties of onion (Allium cepa L.) cv. Germez Azarshahr

نویسندگان [English]

  • Shiva Bazl 1
  • Farshad Dashti 2
  • Mojtaba Delshad 3
1 Former M. Sc. Student, Faculty of Agriculture, BU-Ali Sina, University Hamadan, Iran
2 Associate Professor, Faculty of Agriculture, BU-Ali Sina, University Hamadan, Iran
3 Associate Professor, University College of Agriculture & Natural Resources, University of Tehran, Karaj, Iran
چکیده [English]

Onion is one of the vegetables greatly consumed in the food chain of people and researchers are always trying to improve itsnutritional quality. This study was conducted to investigate the effect of different levels of sulfur (32, 64 and 128 mg L-1 sulfate) and selenium (0, 1 and 2 mg L-1 selenate) on the growth and antioxidant properties of red onion cv. Azarshahr. The study was performed under hydroponic conditions. Results showed that the concentrations of sulfate and selenate and the interaction of them had a significant effect on the most of growth characteristics of onion plants. The highest fresh weight and diameter of bulb (35.70 g and 38.24 mm) was observed in 128 mg L-1 sulfur in combination with 2 mg L-1 selenate. There was a positive correlation between selenate and sulfate with the bulb fresh weight and diameter of onion. The highest percentage of bulb dry matter content (16%) was obtained in 64 mg L-1 sulfate combined with 1 mg L-1 selenate. At all concentrations of sulfate, the plant height was reduced by increasing of selenate. In addition, selenium accumulation was increased in the onion by increasing selenate concentrations in all levels of sulfate. By increasing selenium, antioxidant activity and phenol and flavonoid contents of bulb tissue was increased.

کلیدواژه‌ها [English]

  • Antioxidant activity
  • flavonoid
  • Hydroponics
  • Phenol
  • Selenate
  • Sulfate

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سابقه مقاله

  • تاریخ دریافت: 30 مهر 1395
  • تاریخ بازنگری: 19 فروردین 1396
  • تاریخ پذیرش: 02 خرداد 1396

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