بررسی صفات کیفی زردآلو رقم شاهرودی (Prunus armeniaca cv Shahroudi) در طی مراحل مختلف برداشت‌

فیزیولوژی محیطی گیاهی

مقاله 1، دوره 14، شماره 54، تیر 1398، صفحه 1-11   

نوع مقاله: پژوهشی

نویسندگان

جسیم طه^{* 1}؛ جعفر حاجی لو¹؛ غلامرضا دهقان²

¹گروه علوم باغبانی، دانشکده کشاورزی، دانشگاه تبریز، تبریز، ایران

²گروه زیست شناسی، دانشکده علوم طبیعی، دانشگاه تبریز، تبریز، ایران

چکیده

امروزه توجه زیادی به کیفیت میوه‌ها از جمله میوه‌های هسته‌دار با توجه به عمر پس از برداشت کوتاه آنها می‌شود. هدف از این پژوهش ارزیابی بعضی از صفات کیفی در طی مراحل پایانی رشد و تعیین زمان مناسبت برداشت زردآلو رقم شاهرودی با توجه به زمان و بازار مصرف بود. میوه‌های زردآلو در فاصله 3 زمان مختلف، (فاصله هر برداشت از برداشت دیگر سه روز بود) برداشت شدند. آزمایش بر طرح بلوک‌های کامل تصادفی در 3 تیمار (مراحل مختلف برداشت) و 4 تکرار (جهت‌های اصلی جغرافیایی درخت) انجام شد. صفات کیفی اندازه‌گیری شده شامل: مواد جامد محلول کل، اسیدیته قابل تیتراسیون، ویتامین C ، سفتی‌بافت میوه، pH عصاره میوه، فنل، فلاونوئید کل، ظرفیت آنتی‌اکسیدانی کل، آنتوسیانین کل، آنزیم‌های آنتی‌اکسیدانی (پراکسیداز، کاتالاز، سوپراکسید دیسموتاز، پلی فنل اکسیداز) و پروتئین کل بودند. تمامی صفات در سطح 5% معنی‌دار بوده و در طول زمان‌های مختلف برداشت تغییر کردند. آنزیم‌های آنتی‌اکسیدانی در طول برداشت بجز پلی فنل اکسیداز افزایش و فنل‌ها و فلاونوئید‌ها کاهش پیدا کردند. با توجه به نتایج بدست آمده به نظر می‌رسد بهترین زمان برداشت برای این رقم زردآلو برداشت دوم باشد.

کلیدواژه‌ها

کیفیت؛ زردآلو؛ شاهرودی؛ زمان برداشت؛ افزایش آنزیم‌های آنتی‌اکسیدانی

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