تأثیر متیل جاسمونات بر کاهش خسارت سرمازدگی و حفظ کیفیت میوه شلیل رقم رد گلد

نوع مقاله: علمی - پژوهشی

نویسندگان

1 دانشیار، گروه علوم باغبانی، دانشکده کشاورزی، دانشگاه ارومیه، ارومیه، ایران

2 دانشجوی کارشناسی‌ارشد، گروه علوم باغبانی، دانشکده کشاورزی، دانشگاه ارومیه، ارومیه، ایران

چکیده

آسیب سرمازدگی، عمر پس از برداشت میوه­ی شلیل را در دمای پایین کاهش می­دهد. بنابراین افزایش مقاومت به سرمازدگی امکان نگهداری طولانی­مدت میوه­ی شلیل را در دمای پایین فراهم می­کند. در این پژوهش، تأثیر سطوح مختلف متیل جاسمونات (0، 8 و 16 میکرولیتر در لیتر) بر کاهش میزان سرمازدگی و حفظ کیفیت میوه­ی شلیل در طول 42 روز نگهداری در دمای 5/0 ± 0 درجه سانتی­گراد و رطوبت نسبی 90 تا 95 درصد مورد ارزیابی قرار گرفت. صفات اندازه­گیری شده شامل شاخص سرمازدگی، درصد نشت یونی، ویتامین ث، درصد کاهش وزن، فعالیت آنزیم پلی­فنل­اکسیداز، میزان مواد جامد محلول و pH بودند. نتایج نشان داد که متیل جاسمونات باعث کاهش سرمازدگی، کاهش نشت یونی، حفظ ویتامین ث و جلوگیری از آب از دست­دهی میوه­ها شد. متیل جاسمونات فعالیت آنزیم پلی­فنل­اکسیداز را کاهش داد. بیشترین شاخص سرمازدگی و نشت یونی و فعالیت آنزیم پلی­فنل­اکسیداز در میوه­های شاهد و کمترین آن در میوه­های تیمار شده با 16 میکرولیتر در لیتر متیل جاسمونات ثبت شد. اختلاف معنی­داری بین میوه­های شاهد و تیمار شده از نظر میزان مواد جامد محلول و  pHدیده نشد. نتایج این آزمایش بیانگر تأثیر مثبت متیل جاسمونات در کاهش سرمازدگی و حفظ کیفیت میوه شلیل رقم رد گلد در دمای پایین انبار می­باشد.

کلیدواژه‌ها

موضوعات


عنوان مقاله [English]

Effect of Methyl Jasmonate on Reducing Chilling Injury and Maintaining the Quality of Nectarine (Prunus persica cv. Red Gold) Fruits

نویسندگان [English]

  • Mohammadreza Asghari 1
  • Nasrin Azhdar 2
1 Associate Professor, Department of Horticulture Sciences, Faculty of Agriculture, University of Urmia, Urmia, Iran
2 M.Sc. Student, Department of Horticulture Sciences, Faculty of Agriculture, University of Urmia, Urmia, Iran
چکیده [English]

Chilling injury decreases the storage life of nectarines at low temperatures. Then enhancement of nectarin fruit resistance to chilling injury will increasese the possibility of it’s storage at low temperatures. In this research, the effect of methyl jasmonate at 0, 8 and 16 μl L-1 on chilling injury and fruit quality of nectarin during storage at 0±0.5°C with 90-95% relative humidity for 42 days was studied. Fruit quality attributes including chilling injury index, ion leakage, vitamin C content, weight loss, polyphenol oxidase activity, total soluble solids content and pH were evaluated during and at the end of storage period. The results showed that methyl jasmonate treatment significantly decreased the chilling injury, ion leakage, polyphenol oxidase activity and weight loss and retained fruit vitamin C. The highest rate of chilling injury, ion leakage and polyphenol oxidase activity was recorded in control fruits and the lowest rate of these indices was recorded in fruits treated with 16 μl L-1 methyl jasmonate. There was no significant differences between control and methyl jasmonate treated fruits in total soluble solids (TSS) content and pH. The results of this study indicated the positive effects of methyl jasmonate in reducing 'Red Gold' nectarine fruit chilling injury and maintaining fruit quality in low-temperature storage.

کلیدواژه‌ها [English]

  • Ion leakage
  • Polyphenol oxidase
  • Postharvest
  • Storeability

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