تاثیر اکسید سیلیسیم و اسید سالیسیلیک بر عملکرد، اجزای عملکرد و برخی خصوصیات بیوشیمیایی خربزه (Cucumis melo var. inodorus)

فیزیولوژی محیطی گیاهی

دوره 16، شماره 63، مهر 1400، صفحه 72-86   

نوع مقاله: پژوهشی

شناسه دیجیتال (DOI): 10.30495/iper.2021.679518

نویسندگان

مجتبی صلاحی استاد؛ ملیحه مرشدلو؛ محمد مقدم^*

گروه علوم باغبانی و مهندسی فضای سبز، دانشکده کشاورزی، دانشگاه فردوسی مشهد، مشهد، ایران

چکیده

این پژوهش به منظور افزایش عملکرد و کیفیت محصول خربزه در سال 1397 به صورت آزمایش فاکتوریل با دوعامل در قالب طرح بلوک­های کامل تصادفی با 3 تکرار در مزرعه تحقیقاتی دانشکده کشاورزی دانشگاه فردوسی مشهد انجام شد. فاکتور­های آزمایش شامل محلول­­پاشی نشاء­ها با­ اسید سالیسیلیک در سه غلظت (0، 1 و 2 میلی­مولار) و فروبری ریشه آنها در محلول اکسید سیلیسیم در سه غلظت (0، 5/0 و 1 گرم در لیتر) بود. صفات مورد آزمایش شامل تعداد روز تا گلدهی، تعداد میوه در بوته، متوسط وزن میوه، متوسط تولید میوه در بوته، عملکرد نهایی،میزان فنل کل، فعالیت آنتی­اکسیدانتی، محتوای پرولین و کربوهیدرات محلول بود. نتایج این تحقیق نشان داد که بیشترین میزان عملکرد میوه، کربوهیدرات محلول و فعالیت آنتی­اکسیدانتی مربوط به اثر متقابل محلول­پاشی 2 میلی­مولار اسید سالیسیلیک و کاربرد 5/0 گرم در لیتر اکسید سیلیسیم بود. میزان پرولین و فنل کل در تیمار محلول­پاشی 2 میلی­مولار اسید سالیسیلیک و کاربرد 5/0 گرم در لیتر اکسید سیلیسیم نسبت به شاهد افزایش یافت. در این آزمایش تیمار محلول­پاشی 2 میلی­مولار اسید سالیسیلیک و کاربرد 5/0 گرم در لیتر اکسید سیلیسیم برتری بیشتری نسبت به دیگر تیمار­ها در اکثر صفات اندازه­گیری شده داشت.

کلیدواژه‌ها

پرولین؛ تعداد روز تا گلدهی؛ عملکرد؛ فعالیت آنتی‌اکسیدانی؛ فنل کل

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