ارزیابی تأثیر اسید سالیسیلیک بر انبارمانی میوۀ سیب رقم‌های زرد و قرمز لبنانی (Red & Golden Delicious)

نوع مقاله : مقاله پژوهشی

نویسندگان

1 دانشجوی سابق کارشناسی ارشد، گروه علوم باغبانی، دانشگاه ولی‌عصر(عج) رفسنجان

2 استادیار، گروه علوم باغبانی، دانشگاه ولی‌عصر(عج) رفسنجان

3 استاد، گروه علوم باغبانی، دانشگاه ولی‌عصر(عج) رفسنجان

چکیده

تأثیر غلظت‌های مختلف اسید سالیسیلیک بر انبارمانی میوه‌های سیب رقم زرد و قرمز لبنانی موجود در باغ کنتوئیۀ رفسنجان در زمان برداشت، 45، 90، 135 و 180 روز پس از انبارمانی بررسی شد. تیمارها شامل بدون شست‌وشو، آب مقطر، اسید سالیسیلیک 1، 2 و 3 میلی‌مولار به مدت نیم و یک ساعت در سردخانه با دمای 1±2 درجۀ ‌سلسیوس بررسی شد. آزمایش به‌صورت فاکتوریل بر پایۀ طرح کامل تصادفی اجرا شد. شاخص برداشت در هر دو رقم همزمان با 170روز پس از پایان دورۀ گلدهی بود. نتایج نشان داد، تیمار اسید سالیسیلیک نسبت به شاهد روند کاهش وزن، نشت یونی و پوسیدگی را کند کرده و باعث حفظ مواد جامد محلول، قابلیت پذیرش و فعالیت پاداکسندگی شد، اما تأثیری بر شاخص‌های درخشندگی، هیو، اسیدیتۀ کل و pH میوه نداشت. در مدت انبارمانی درصد کاهش وزن، اسیدیتۀ کل، pH و پوسیدگی سیب زرد بیشتر از رقم قرمز و همچنین قابلیت ماندگاری سیب‌های قرمز بیشتر از سیب زرد بود. افزایش سوختگی سطحی، بدطعمی و کاهش قابلیت پذیرش از نتایج کاربرد اسید سالیسیلیک 3 میلی‌مولار بود ولی اسید سالیسیلیک 2 میلی‌مولار در حفظ کیفیت و انبارمانی میوه مؤثرتر از دیگر تیمارها بود.

کلیدواژه‌ها

موضوعات

عنوان مقاله [English]

The effect of salicylic acid on storage of Red & Golden Delicious apple cultivars

نویسندگان [English]

  • Zahra Sedaghati 1
  • Fatemeh Nazoori 2
  • Hossien Mirdehghan 3
1 Former M. Sc. Student, Faculty of Agriculture, Vali-e-Asr University of Rafsajan, Iran
2 Assistant Professor, Faculty of Agriculture, Vali-e-Asr University of Rafsajan, Iran
3 Professor, Faculty of Agriculture, Vali-e-Asr University of Rafsajan, Iran
چکیده [English]

Effects of different concentrations of salicylic acid on the storage of golden and red delicious apple fruits in Rafsanjan's Cantoie garden were studied at harvest time and 45, 90, 135 and 180 days after storage. Treatments were included no washing, distilled water, salicylic acid 1, 2, and 3 mM for 1 and 2 hours in cold storage room at 1 ± 2 ° C. A factorial experiment based on a completely randomized design was designed. In both cultivars, harvest index coincided with 170 days after full bloom. Results showed that weight loss, electrolyte leakage and decay reduced by salicylic acid and maintained total soluble solids, general acceptance and antioxidant activity. However, salicylic acid treatment had no effect on the color parameters, total acidity and pH of apple fruit. During storage, weight loos, total acidity, pH and decay in golden delicious apples were higher than the red delicious apple, also shelf life of red delicious apples was higher than that of golden delicious apples. Application of 3 mM salicylic acid resulted in increasing superficial scald, off-flavour, and reduced general acceptance, but fruits treated with 2 mM salicylic acid had better quality and more storage life compared to the other treatments.

کلیدواژه‌ها [English]

  • Antioxidant activity
  • decay intensity
  • electrolyte leakage
  • fruit appearance

مراجع

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علوم باغبانی ایران
دوره 49، شماره 2
شهریور 1397
صفحه 551-562

فایل ها

سابقه مقاله

  • تاریخ دریافت: 01 شهریور 1396
  • تاریخ بازنگری: 22 آذر 1396
  • تاریخ پذیرش: 11 دی 1396

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