Soil and Plant Interactions
روابط خاک و گیاه
Journal of Soil and Plant Interactions
http://jspi.iut.ac.ir
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2018
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بهبود ماندگاری پس از برداشت میوه دو رقم توتفرنگی (.Fragaria× ananassa Duch) با کاربرد اسید آمینهها در سیستم کشت بدون خاک
Post-harvest Shelf-life extension of fruits of two strawberry (Fragaria× ananassa Duch.) cultivars with amino acids application in soilless culture system
پژوهشي
Research
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<p dir="RTL" style="text-align: justify;"><strong><span style="font-size: 11pt;"><span style="font-family: b lotus;">میوه</span></span></strong> <strong><span style="font-size: 11pt;"><span style="font-family: b lotus;">توتفرنگی،</span></span></strong> <strong><span style="font-size: 11pt;"><span style="font-family: b lotus;">به</span></span></strong><strong><span style="font-size: 11pt;"><span style="font-family: b lotus;"></span></span></strong><strong><span style="font-size: 11pt;"><span style="font-family: b lotus;">دلیل</span></span></strong> <strong><span style="font-size: 11pt;"><span style="font-family: b lotus;">برخورداری</span></span></strong> <strong><span style="font-size: 11pt;"><span style="font-family: b lotus;">از</span></span></strong> <strong><span style="font-size: 11pt;"><span style="font-family: b lotus;">بافتی</span></span></strong> <strong><span style="font-size: 11pt;"><span style="font-family: b lotus;">نرم،</span></span></strong> <strong><span style="font-size: 11pt;"><span style="font-family: b lotus;">عمر</span></span></strong> <strong><span style="font-size: 11pt;"><span style="font-family: b lotus;">پس</span></span></strong> <strong><span style="font-size: 11pt;"><span style="font-family: b lotus;">از</span></span></strong> <strong><span style="font-size: 11pt;"><span style="font-family: b lotus;">برداشت</span></span></strong> <strong><span style="font-size: 11pt;"><span style="font-family: b lotus;">کوتاهی</span></span></strong> <strong><span style="font-size: 11pt;"><span style="font-family: b lotus;">دارد</span></span></strong><strong><span style="font-size: 11pt;"><span style="font-family: b lotus;">. </span></span></strong><strong><span style="font-size: 11pt;"><span style="font-family: b lotus;">منظور بررسی اثر کاربرد اسیدهای امینه بر عمر پس از برداشت میوه توت فرنگی،</span></span></strong> <strong><span style="font-size: 11pt;"><span style="font-family: b lotus;">پژوهشی</span></span></strong> <strong><span style="font-size: 11pt;"><span style="font-family: b lotus;">به</span></span></strong><strong><span style="font-size: 11pt;"><span style="font-family: b lotus;"></span></span></strong><strong><span style="font-size: 11pt;"><span style="font-family: b lotus;">صورت</span></span></strong> <strong><span style="font-size: 11pt;"><span style="font-family: b lotus;">فاکتوریل،</span></span></strong> <strong><span style="font-size: 11pt;"><span style="font-family: b lotus;">در</span></span></strong> <strong><span style="font-size: 11pt;"><span style="font-family: b lotus;">قالب</span></span></strong> <strong><span style="font-size: 11pt;"><span style="font-family: b lotus;">طرح</span></span></strong> <strong><span style="font-size: 11pt;"><span style="font-family: b lotus;">کاملاً</span></span></strong> <strong><span style="font-size: 11pt;"><span style="font-family: b lotus;">تصادفی،</span></span></strong> <strong><span style="font-size: 11pt;"><span style="font-family: b lotus;">در</span></span></strong> <strong><span style="font-size: 11pt;"><span style="font-family: b lotus;">گلخانه</span></span></strong> <strong><span style="font-size: 11pt;"><span style="font-family: b lotus;">پژوهشی</span></span></strong> <strong><span style="font-size: 11pt;"><span style="font-family: b lotus;">دانشگاه</span></span></strong> <strong><span style="font-size: 11pt;"><span style="font-family: b lotus;">فردوسی</span></span></strong> <strong><span style="font-size: 11pt;"><span style="font-family: b lotus;">مشهد</span></span></strong> <strong><span style="font-size: 11pt;"><span style="font-family: b lotus;">انجام</span></span></strong> <strong><span style="font-size: 11pt;"><span style="font-family: b lotus;">شد</span></span></strong><strong><span style="font-size: 11pt;"><span style="font-family: b lotus;">. </span></span></strong><strong><span style="font-size: 11pt;"><span style="font-family: b lotus;">تیمارهای</span></span></strong> <strong><span style="font-size: 11pt;"><span style="font-family: b lotus;">آزمایش</span></span></strong> <strong><span style="font-size: 11pt;"><span style="font-family: b lotus;">شامل</span></span></strong> <strong><span style="font-size: 11pt;"><span style="font-family: b lotus;">س</span></span></strong><strong><span style="font-size: 11pt;"><span style="font-family: b lotus;">ه اسید آمینه (گلوتامین، آلانین و آرژنین) در سه سطح (صفر، 500 و 1000 میکرومولار) و دو رقم توتفرنگی (</span></span></strong><strong><span style="font-size: 11pt;"><span style="font-family: b lotus;">کاماروسا</span></span></strong> <strong><span style="font-size: 11pt;"><span style="font-family: b lotus;">و</span></span></strong> <strong><span style="font-size: 11pt;"><span style="font-family: b lotus;">گاویتا</span></span></strong><strong><span style="font-size: 11pt;"><span style="font-family: b lotus;">) </span></span></strong><strong><span style="font-size: 11pt;"><span style="font-family: b lotus;">بودند</span></span></strong><strong><span style="font-size: 11pt;"><span style="font-family: b lotus;">. </span></span></strong><strong><span style="font-size: 11pt;"><span style="font-family: b lotus;">میوههای</span></span></strong> <strong><span style="font-size: 11pt;"><span style="font-family: b lotus;">توتفرنگی،</span></span></strong> <strong><span style="font-size: 11pt;"><span style="font-family: b lotus;">در</span></span></strong> <strong><span style="font-size: 11pt;"><span style="font-family: b lotus;">مرحله</span></span></strong> <strong><span style="font-size: 11pt;"><span style="font-family: b lotus;">رسیدن</span></span></strong> <strong><span style="font-size: 11pt;"><span style="font-family: b lotus;">تجاری،</span></span></strong> <strong><span style="font-size: 11pt;"><span style="font-family: b lotus;">برداشت</span></span></strong> <strong><span style="font-size: 11pt;"><span style="font-family: b lotus;">شده</span></span></strong> <strong><span style="font-size: 11pt;"><span style="font-family: b lotus;">و</span></span></strong> <strong><span style="font-size: 11pt;"><span style="font-family: b lotus;">به</span></span></strong> <strong><span style="font-size: 11pt;"><span style="font-family: b lotus;">آزمایشگاه</span></span></strong> <strong><span style="font-size: 11pt;"><span style="font-family: b lotus;">منتقل</span></span></strong> <strong><span style="font-size: 11pt;"><span style="font-family: b lotus;">شدند</span></span></strong><strong><span style="font-size: 11pt;"><span style="font-family: b lotus;">. </span></span></strong><strong><span style="font-size: 11pt;"><span style="font-family: b lotus;">سپس،</span></span></strong> <strong><span style="font-size: 11pt;"><span style="font-family: b lotus;">میوهها</span></span></strong> <strong><span style="font-size: 11pt;"><span style="font-family: b lotus;">در</span></span></strong> <strong><span style="font-size: 11pt;"><span style="font-family: b lotus;">ظروف</span></span></strong> <strong><span style="font-size: 11pt;"><span style="font-family: b lotus;">پلاستیکی</span></span></strong> <strong><span style="font-size: 11pt;"><span style="font-family: b lotus;">بسته</span></span></strong><strong><span style="font-size: 11pt;"><span style="font-family: sakkal majalla;"></span></span></strong><strong><span style="font-size: 11pt;"><span style="font-family: b lotus;">بندی</span></span></strong> <strong><span style="font-size: 11pt;"><span style="font-family: b lotus;">و</span></span></strong> <strong><span style="font-size: 11pt;"><span style="font-family: b lotus;">در</span></span></strong> <strong><span style="font-size: 11pt;"><span style="font-family: b lotus;">یخچال</span></span></strong><strong><span style="font-size: 11pt;"><span style="font-family: b lotus;"> با دمای 4 درجه سلسیوس قرار گرفتند. بعد از 15 روز، میزان مواد جامد محلول (</span></span></strong><strong><span dir="LTR"><span style="font-size: 9pt;"><span style="font-family: times new roman;">TSS</span></span></span></strong><strong><span style="font-size: 11pt;"><span style="font-family: b lotus;">)، اسید قابل تیتراسیون، شاخص طعم (</span></span></strong><strong><span dir="LTR"><span style="font-size: 9pt;"><span style="font-family: times new roman;">TSS/TA</span></span></span></strong><strong><span style="font-size: 11pt;"><span style="font-family: b lotus;">)، آنتوسیانین کل، فنل کل، فلاوُنوئید، ظرفیت آنتی</span></span></strong><strong><span style="font-size: 11pt;"><span style="font-family: sakkal majalla;"></span></span></strong><strong><span style="font-size: 11pt;"><span style="font-family: b lotus;">اکسیدانی</span></span></strong> <strong><span style="font-size: 11pt;"><span style="font-family: b lotus;">کل</span></span></strong> <strong><span style="font-size: 11pt;"><span style="font-family: b lotus;">و</span></span></strong> <strong><span style="font-size: 11pt;"><span style="font-family: b lotus;">درصد</span></span></strong> <strong><span style="font-size: 11pt;"><span style="font-family: b lotus;">کاهش</span></span></strong> <strong><span style="font-size: 11pt;"><span style="font-family: b lotus;">وزن</span></span></strong> <strong><span style="font-size: 11pt;"><span style="font-family: b lotus;">میوه</span></span></strong> <strong><span style="font-size: 11pt;"><span style="font-family: b lotus;">اندازه</span></span></strong><strong><span style="font-size: 11pt;"><span style="font-family: sakkal majalla;"></span></span></strong><strong><span style="font-size: 11pt;"><span style="font-family: b lotus;">گیری</span></span></strong> <strong><span style="font-size: 11pt;"><span style="font-family: b lotus;">شدند</span></span></strong><strong><span style="font-size: 11pt;"><span style="font-family: b lotus;">. </span></span></strong><strong><span style="font-size: 11pt;"><span style="font-family: b lotus;">نتایج</span></span></strong> <strong><span style="font-size: 11pt;"><span style="font-family: b lotus;">نشان</span></span></strong> <strong><span style="font-size: 11pt;"><span style="font-family: b lotus;">داد</span></span></strong> <strong><span style="font-size: 11pt;"><span style="font-family: b lotus;">که</span></span></strong> <strong><span style="font-size: 11pt;"><span style="font-family: b lotus;">تیمار</span></span></strong> <strong><span style="font-size: 11pt;"><span style="font-family: b lotus;">آلانین</span></span></strong><strong><span style="font-size: 11pt;"><span style="font-family: b lotus;"> 1000- </span></span></strong><strong><span style="font-size: 11pt;"><span style="font-family: b lotus;">رق</span></span></strong><strong><span style="font-size: 11pt;"><span style="font-family: b lotus;">م گاویتا بهترین شاخص طعم (41/18) را دارد. همچنین، کمترین کاهش وزن مربوط به تیمارهای آلانین 500- رقم گاویتا (18%) و آرژنین 500- رقم گاویتا (5/14 درصد) بود که از نظر آماری با هم تفاوت معنی</span></span></strong><strong><span style="font-size: 11pt;"><span style="font-family: sakkal majalla;"></span></span></strong><strong><span style="font-size: 11pt;"><span style="font-family: b lotus;">داری</span></span></strong> <strong><span style="font-size: 11pt;"><span style="font-family: b lotus;">نداشتند</span></span></strong><strong><span style="font-size: 11pt;"><span style="font-family: b lotus;">. </span></span></strong><strong><span style="font-size: 11pt;"><span style="font-family: b lotus;">بیشترین</span></span></strong> <strong><span style="font-size: 11pt;"><span style="font-family: b lotus;">کاهش</span></span></strong> <strong><span style="font-size: 11pt;"><span style="font-family: b lotus;">وزن</span></span></strong> <strong><span style="font-size: 11pt;"><span style="font-family: b lotus;">نیز</span></span></strong> <strong><span style="font-size: 11pt;"><span style="font-family: b lotus;">در</span></span></strong> <strong><span style="font-size: 11pt;"><span style="font-family: b lotus;">تیمار</span></span></strong> <strong><span style="font-size: 11pt;"><span style="font-family: b lotus;">گلوتامین</span></span></strong><strong><span style="font-size: 11pt;"><span style="font-family: b lotus;"> 500- </span></span></strong><strong><span style="font-size: 11pt;"><span style="font-family: b lotus;">رقم</span></span></strong> <strong><span style="font-size: 11pt;"><span style="font-family: b lotus;">گاویتا</span></span></strong><strong><span style="font-size: 11pt;"><span style="font-family: b lotus;"> (5/65 درصد) مشاهده گردید. همچنین، تیمار گلوتامین 500 در رقم گاویتا بیشترین مقدار آنتوسیانین را داشت. از این آزمایش می</span></span></strong><strong><span style="font-size: 11pt;"><span style="font-family: sakkal majalla;"></span></span></strong><strong><span style="font-size: 11pt;"><span style="font-family: b lotus;">توان</span></span></strong> <strong><span style="font-size: 11pt;"><span style="font-family: b lotus;">نتیجه</span></span></strong> <strong><span style="font-size: 11pt;"><span style="font-family: b lotus;">گرفت</span></span></strong> <strong><span style="font-size: 11pt;"><span style="font-family: b lotus;">که</span></span></strong> <strong><span style="font-size: 11pt;"><span style="font-family: b lotus;">با</span></span></strong> <strong><span style="font-size: 11pt;"><span style="font-family: b lotus;">کاربرد</span></span></strong> <strong><span style="font-size: 11pt;"><span style="font-family: b lotus;">اسیدهای</span></span></strong> <strong><span style="font-size: 11pt;"><span style="font-family: b lotus;">آمینه</span></span></strong> <strong><span style="font-size: 11pt;"><span style="font-family: b lotus;">آلانین</span></span></strong> <strong><span style="font-size: 11pt;"><span style="font-family: b lotus;">و</span></span></strong> <strong><span style="font-size: 11pt;"><span style="font-family: b lotus;">آرژنین</span></span></strong> <strong><span style="font-size: 11pt;"><span style="font-family: b lotus;">در</span></span></strong> <strong><span style="font-size: 11pt;"><span style="font-family: b lotus;">قبل</span></span></strong> <strong><span style="font-size: 11pt;"><span style="font-family: b lotus;">از</span></span></strong> <strong><span style="font-size: 11pt;"><span style="font-family: b lotus;">برداشت</span></span></strong> <strong><span style="font-size: 11pt;"><span style="font-family: b lotus;">میوههای</span></span></strong> <strong><span style="font-size: 11pt;"><span style="font-family: b lotus;">توتفرنگی</span></span></strong> <strong><span style="font-size: 11pt;"><span style="font-family: b lotus;">می</span></span></strong><strong><span style="font-size: 11pt;"><span style="font-family: sakkal majalla;"></span></span></strong><strong><span style="font-size: 11pt;"><span style="font-family: b lotus;">توان</span></span></strong> <strong><span style="font-size: 11pt;"><span style="font-family: b lotus;">عمر</span></span></strong> <strong><span style="font-size: 11pt;"><span style="font-family: b lotus;">پس</span></span></strong> <strong><span style="font-size: 11pt;"><span style="font-family: b lotus;">از</span></span></strong> <strong><span style="font-size: 11pt;"><span style="font-family: b lotus;">برداشت</span></span></strong> <strong><span style="font-size: 11pt;"><span style="font-family: b lotus;">و</span></span></strong> <strong><span style="font-size: 11pt;"><span style="font-family: b lotus;">کیفیت</span></span></strong> <strong><span style="font-size: 11pt;"><span style="font-family: b lotus;">آنها</span></span></strong> <strong><span style="font-size: 11pt;"><span style="font-family: b lotus;">را</span></span></strong> <strong><span style="font-size: 11pt;"><span style="font-family: b lotus;">اف</span></span></strong><strong><span style="font-size: 11pt;"><span style="font-family: b lotus;">زایش داد.</span></span></strong></p>
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<p style="text-align: justify;">Strawberry fruit has very short postharvest life because of its soft texture. To evaluate application effects of amino acids on Post-harvest life of Strawberry fruits, a factorial experiment was carried out based on completely randomized design in Research Greenhouse of Ferdowsi University of Mashhad. Experimental treatments were three amino acids (Arginine, Glutamine and Alanine) at three levels (0, 500 and 1000 µM) and two cultivars of strawberry (Camarosa and Gaviota). Strawberry fruits were harvested at commercial maturity stage and transported to the laboratory. Then fruits were kept in plastic containers and stored at 4 ºC. After 15 days, total soluble solids (TSS), titrable acidity (TA), flavor index (TSS/TA), total anthocyanin, total phenol, phelavonoid, total antioxidant capacity and percentage of fruit weight loss were determined. Results showed that the highest flavor index (18.41) was observed in Alanine1000- cultivar Gaviota. Also, the lowest fruit weight loss was related to Alanine 500- cultivar Gaviota (18%) and Arginine 500- cultivar Gaviota (14.5%) treatments. These two treatments were not statistically different. The highest fruit-weight loss (65.5%) was observed in Glutamine 500- cultivar Gaviota. Also, Glutamine 500- cultivar Gaviota had the highest Antocyanine. It can be concluded from this experiment that application of Arginine and Alanine amino acids prior to harvest of strawberry fruits can increase their postharvest life and quality.</p>
آرژنین, آلانین, گلوتامین, شاخص طعم
Arginine, Alanine, Glutamine, Flavor index.
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