تاثیر اسید جیبرلیک و نیتروژن بر ویژگی‌های خوراکی بنفشه بومی (Viola odorata) و تجاری (Viola tricolor)
محورهای موضوعی : مجله گیاهان زینتیندا نکویار 1 , روح انگیز نادری 2 , داود هاشم آبادی 3 , علی محمدی ترکاشوند 4
1 - گروه علوم باغبانی، دانشکده کشاورزی، واحد علوم و تحقیقات، دانشگاه آزاد اسلامی، تهران، ایران
2 - گروه علوم باغبانی، دانشکده کشاورزی، دانشگاه تهران، کرج، ایران
3 - گروه علوم باغبانی، واحد رشت، دانشگاه آزاد اسلامی، رشت، ایران
4 - دانشیار گروه علوم خاکشناسی، دانشکده کشاورزی، واحد علوم و تحقیقات، دانشگاه آزاد اسلامی، تهران، ایران
کلید واژه: محلول‌پاشی, ظرفیت آنتی‌اکسیدانی, محرک رشد, فلاونوئید, گل خوراکی,
چکیده مقاله :
پرورش گل‌های خوراکی از جمله بنفشه که بومی ایران است راهکاری مناسب جهت افزایش دسترسی بشر به این منابع جدید و با ارزش غذایی است. در این راستا در پژوهش حاضر اثر متقابل اسید جیبرلیک (GA) (0، 150 و 300 میلی‌گرم در لیتر) و نیتروژن (N) (0، 100 و 200 میلی‌گرم در لیتر) روی ویژگی‌های دو گونه بنفشه (Viola tricolor and Viola odorata) بصورت آزمایش فاکتوریل در قالب طرح کاملا تصادفی در سه تکرار بررسی شد. نتایج نشان داد که کاربرد اسید جیبرلیک و نیتروژن بطور معناداری موجب بهبود ویژگی‌های خوراکی در هر دو رقم بنفشه می‌شود. بطوری‌که بیشترین پروتئین، کاروتنوئید، آهن و روی گلبرگ در هر دو گونه بنفشه با کاربرد "GA300 × N200" بدست آمد. مقدار آنتوسیانین گلبرگ در بنفشه معطر با کاربرد "GA0 × N100" (58.32 mg 100g-1 F.W.) و در بنفشه تجاری با کاربرد "GA300 × N100" (66.84 mg 100g-1 F.W.) بیشترین مقدار بود. بنفشه تجاری از نظر سلنیوم غنی‌تر از بنفشه معطر بود و تیمارهای "GA300 × N200"، "GA300 × N100" و "GA150 × N200" بیشترین غلظت سلنیوم را در بنفشه تجاری بخود اختصاص دادند. در هر دو نوع بنفشه بیشترین فلاونوئید طول موج‌های 300 و 330 نانومتر با کاربرد "GA300 × N200" و "GA150 × N200" بدست آمد. اما اثر تیمارها روی فلاونوئید 270 نانومتر معنی‌دار نبود. ظرفیت آنتی‌اکسیدانی بنفشه معطر بیشتر از بنفشه تجاری بود و بیشترین ظرفیت آنتی اکسیدانی در بنفشه معطر (84.83 % DPPHsc) و بنفشه تجاری (78.17 % DPPHsc) با کاربرد "GA150 × N200" حاصل شد. با توجه به نتایج حاصل، دو رقم بنفشه مورد مطالعه به‌عنوان منابع موثری از پروتئین، عناصر معدنی و ترکیبات آنتی‌اکسیدانی معرفی می‌شوند. همچنین کاربرد "GA300 × N200" و "GA150 × N200"جهت بهبود ویژگی‌های خوراکی این دو گونه گیاهی پیشنهاد می‌شود.
The cultivation of edible flowers, e.g. violet, which is native to Iran, is a good way to increase the availability of these new and nutritionally valuable sources to humans. This research employed a factorial experiment based on a randomized complete block design in three replications to explore the interactive effects of gibberellic acid (GA) at three rates of 0, 150, and 300 mg L-1 and nitrogen (N) at three rates of 0, 100, and 200 mg L-1 on the traits of two violet species (Viola tricolor and V. odorata). The results showed that the application of GA and N significantly improved the edible traits of both species so that the highest protein, carotenoid, Fe, and Zn contents in the petals of both species were related to the treatment of ‘GA300 × N200’. The maximum petal anthocyanin content was produced by the treatment of ‘GA0 × N100’ (58.32 mg 100 g-1 FW) in the sweet violets and by the treatment of ‘GA300 × N100’ (66.84 mg 100 g-1 FW) in the commercial violets. The commercial violets were richer in Se than the sweet violets. The highest Se contents in the commercial violets were obtained from the treatments of ‘GA300 × N200’, ‘GA300 × N100’, and ‘GA150 × N200’. In both violet species, the highest flavonoid contents at the wavelengths of 300 and 330 nm were related to the treatments of ‘GA300 × N200’ and ‘GA150 × N200’. However, these treatments were ineffective in flavonoids at 270 nm. The sweet violets had a higher antioxidant capacity than the commercial violets. The highest antioxidant capacity in the sweet violets (84.83 % DPPHsc) and commercial violets (78.17 % DPPHsc) was produced with the application of ‘GA150 × N200’. Based on the results, both species are effective sources of proteins, minerals, and antioxidant compounds. As well, ‘GA300 × N200’ and ‘GA150 × N200’ are recommended for improving the edible traits of these two species.
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