تأثیر کاربرد قبل از برداشت اسید سالیسیلیک بر ویژگی‌های کیفی میوه زردآلو رقم ‘شاملو’ در طول دوره انبارداری

نوع مقاله: مقاله پژوهشی

نویسندگان

1 دانشجوی سابق کارشناسی ارشد، گروه علوم باغبانی، دانشکدة کشاورزی، دانشگاه تبریز، تبریز، ایران

2 دانشیار، گروه علوم باغبانی، دانشکدة کشاورزی، دانشگاه تبریز، تبریز، ایران

چکیده

در تحقیق حاضر، تأثیر کاربرد قبل از برداشت غلظت‌های مختلف اسید سالیسیلیک بر عمر انبارمانی زردآلو رقم ‘شاملو‌’ بررسی شد. میوه‌ها شش روز قبل از برداشت با محلول اسید سالیسیلیک در غلظت‌های صفر، 5/1، 3 و 5/4 میلی‌مولار در روی درخت تیمار شده و پس از برداشت در دمای 2 درجۀ سانتی‌گراد و رطوبت نسبی 90 درصد به‌مدت سه هفته نگهداری شدند. سپس ویژگی‌های میوه شامل سفتی بافت میوه، اسیدیته، درصد مجموع مواد جامد محلول، مقدار آسکوربیک اسید، مقدار فنل و فلاونوئید کل هر هفته یک ­بار اندازه‌گیری شد. نتایج نشان داد که تیمار اسید سالیسیلیک به‌طور معناداری مانع کاهش وزن و سفتی بافت میوه‌ها شد. در انتهای دورۀ نگهداری بیشترین مقدار فنل و آسکوربیک اسید در تیمارهای 5/4 میلی‌مولار اسید سالیسیلیک و کمترین مقدار آنها در میوه‌های شاهد ثبت شد. در آزمایش حاضر، بیشترین مقدار سفتی بافت میوه، اسیدیتۀ قابل تیتراسیون، فلاونوئید و همچنین کمترین مقدار کاهش وزن، مجموع مواد جامد محلول و اسیدیته در انتهای دورۀ انبارداری در میوه‌های تیمارشده با غلظت 3 میلی‌مولار اسید سالیسیلیک ثبت شد.

کلیدواژه‌ها


عنوان مقاله [English]

Effect of preharvest application salicylic acid on physicochemical characteristics of apricot fruits cv. ‘Shamlou’ during storage

نویسندگان [English]

  • Ghasem Sartip 1
  • Jafar Hajilou 2
1 Former M.Sc. Student, Department of Horticultural Science, Faculty of Agriculture, University of Tabriz, Tabriz, Iran
2 Associate Professor, Department of Horticultural Science, Faculty of Agriculture, University of Tabriz, Tabriz, Iran
چکیده [English]

To determine the effects of pre-harvest salicylic acid (SA) treatments on postharvest life and quality of apricot fruits, four different concentrations (one, 1.5, three and 4.5 mM) were applied six days before harvesting of apricot fruits cv. ‘Shamlou’. Fruits harvested at commercial maturity stage and stored at 2ºC with 90 percent RH on the same day for a period of three weeks. The fruit was evaluated for weight loss, flesh firmness, total soluble solid (TSS) contents, titratable acidity (TA), ascorbic acid contents, total phenolic contents and total flavonoids in treated and nontreated fruits. Results showed that salicylic acid treatments significantly exhibited weight loss and flesh firmness compared with control. At the end of storage, the highest ascorbic acid content and total phenolic content was observed in 4.5 mM SA treated fruits. The highest flesh firmness, titratable acidity and flavonoids were observed at three mM SA treated fruits and at the end stage of storage. The lowest weight loss, TSS and pH were recorded at 3mM SA treated fruits.

کلیدواژه‌ها [English]

  • Flesh firmness
  • postharvest life
  • Total phenolic
  • Total flavonoids
  • weight loss

 

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