بررسی تاثیر منطقه رشد و جهات مختلف درخت بر قهوهای شدن فیزیولوژیک و برخی از خصوصیات ظاهری میوه آلو (رقم شابلون) (Prunus saliciana cv. Shablon)
الموضوعات :
سید مجتبی حسینی
1
(
گروه علوم باغبانی، واحد علوم تحقیقات تهران، دانشگاه آزاد اسلامی، تهران، ایران
)
اسماعیل سیفی
2
(
گروه علوم باغبانی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گرگان، ایران
)
محمد علی آقاجانی
3
(
مرکز تحقیقات کشاورزی و منابع طبیعی استان گلستان ، ایران
)
الکلمات المفتاحية: خصوصیات فیزیکوشیمیایی, رقم شابلون, عارضه‌‌ی فیزیولوژیکی, قهوهای شدن گوشت, Prunus saliciana,
ملخص المقالة :
عارضه قهوهای شدن گوشت آلو رقم شابلون یکی از عوارض مهم در استان گلستان می‌‌باشد. با توجه به این مشکل، پژوهش حاضر به‌‌منظور بررسی اثر شرایط اقلیمی موثر بر بروز این عارضه و سایر صفات فیزیکوشیمیایی میوه در قالب طرح آشیانه‌ای در سه تکرار انجام شد. اثر تیمارهای مختلف شامل منطقه (آزاد شهر، بندرگز، گنبد و آق قلا) بر صفات تعداد کل میوه، عملکرد و درصد آلودگی نشان داد که تیمار منطقه تاثیر معنی‌‌داری بر صفات ذکر شده داشت. نتایج نشان داد که بیش‌ترین تعداد کل میوه و عملکرد مربوط به منطقه بندرگز و کمترین مقادیر مربوط به منطقه آزادشهر بود. همچنین بیش‌ترین درصد آلودگی مربوط به منطقه بندرگز بود و در منطقه گنبد و آق‌‌قلا هیچ آلودگی مشاهده نشد. تجزیه داده‌ها در مناطق آلوده (آزادشهر و بندرگز) نشان داد که منطقه تاثیر معنی‌‌داری بر صفات ظاهری میوه داشت. همچنین اثر نوع میوه در جهت در منطقه بر کل صفات شیمیایی معنی‌‌دار بود. نتایج حاصل از مقایسه میانگین‌‌ها نشان داد که بیش‌ترین میزان وزن، طول و قطر میوه و همچنین بیش‌ترین وزن عرض و ضخامت هسته و بیش‌ترین درصد گوشت در میوه‌‌های آزادشهر مشاهده شد. بیش‌ترین مقدار مواد جامد محلول مربوط به میوه سالم جنوب غربی درخت در بندرگز و کمترین مقدار مربوط به میوه سالم شمال غربی درخت در آزادشهر بود. صفات ظاهری میوه (وزن میوه، طول میوه، قطر میوه، نسبت طول به قطر میوه) همبستگی معنی‌‌داری با صفات ظاهری هسته (طول هسته، قطر هسته، نسبت طول به قطر هسته و ضخامت هسته) و وزن گوشت میوه داشت. از بین صفات ظاهری، وزن میوه، طول میوه، قطر میوه، عرض هسته و ضخامت هسته و از بین صفات شیمیایی فقط اسیدیته کل با pH همبستگی معنی‌‌دار داشت.
Aguilera, M.P., Beltran, G., Ortega, D., Fernandez, A., Jimenz, A. and Uceda, M. (2005). Characterization of virgin olive oil of Italian olive cultivars Frantoio and Lechino grown in Andalusia. Food Chemistry. 89: 387-391.
Amiot, M.J., Tacchini, M., Aubert, S., and Nicolas, J. (1992). Phenolic composition and browning susceptibility of various apple cultivars at maturity. Journal of Food Science, 57: 958–962.
Atashi, C. and Mashayekhi, K. (2014). Plant physiology experiments guide. Agricultural Science and Natural Resources of Gorgan Press. pp. 306.
Chorli, K., Shahkoei. A., Hassanzadeh Namghi, M., Vatani. A. and Tophighi. A. (2012). Province investigation: Gorgan. Organization for publishing and desiccating of school books. Second publication. pp. 3-19.
Coseteng, M.Y. and Lee, C.Y. (1987). Changes in apple polyphenol oxidase and polyphenol concentrations in relation to degree of browning. Journal of Food Science, 52(4): 985–989.
Davies, F.S. and Albrigo, L.G. 1999. Citrus. Acribia, SA10-37.
Dzondo-Gadet, M., Mayap-Nzietchueng, R. Hess, K. Nabet, P. Belleville, F. and Dousset, B. (2002). Action of boron at the molecular level: effects on transcription and translation in a cellular system. Biological Trace Element Research. 85: 23–33.
Fraignier, M., marques, L., fleuriet, A. and macheix, J. (1995). Biochemical and immunochemical characteristics of polyphenol oxidase from different fruits of Prunus. Journal of Agricultural and Food Chemistry. 43: 2375-2380.
Hakimi, G. (1996). Raising of apricot and wild plum trees. Urmia Jahad Daneshgahi Press.
Kang, R.Y. and Yu, Z.F. (2005). Effects of chitosan and calcium chloride coating treatments on the enzyme activities of Yangshan peach during refrigerated storage. Chang jiang Fruits. 1: 12–14.
Khalaj, K., Ahmadi, N. and Souri, M.K. (2015). Effect of calcium and boron foliar application on fruit quality in Asian pear cultivar ‘KS10’. Journal of Crop Production and Processing. 4(14): 89-97.
Kiattisak, D., Richard, K. and Owusu, A. (1999). A comparative study of polyphenol oxidases from taro (Colocasia esculenta) and potato (Solanum tuberosum var. Romano). Food Chemistry. 64: 351-359.
Lozano, J.E., Drudis-Biscari, R. and Ibarz-Ribas, A. (1994). Enzymatic browning in apple pulps. Journal of Food Science. 59(3): 564–567.
Marschner, H. (1995). Mineral nutrition of higher plants. Academic Press, San Diego.
Martinez, M.V. and Whitaker, J.R. (1995). The Biochemistry and control of enzymatic browning. Trends in Food Science and Technology. 6(6): 53-273.
Milani, J. and Hamedi, M. (2005). Susceptibility of five apple cultivars to enzymatic browning. Acta Horticulturae. 682(682): 2221-2226.
Mori, K., Sugaya, S. and Gemma, H. (2005). Decreased anthocyanin biosynthesis in grape berries grown under elevated night temperature condition. Scientia Horticulturae. 105(3): 319-330.
Nuncio-Jauregui, N., Calin-Sanchez, A., Carbonell-Barrachina, A. and Hernández, F. (2014). Changes in quality parameters, proline, antioxidant activity and color of pomegranate (Punica granatum L.) as affected by fruit position within tree, cultivar and ripening stage. Scientia Horticulturae. 165: 181-189.
Osuga, D., Van Der Schaaf, A. and Whitaker, J.R. (1994). Control of polyphenol oxidase activity using a catalytic mechanism. In: Protein structure-function relationships in foods, pp. 62-88. Ed. R.Y. Yada, R.L. Jackman and J.L. Smith. Chapman and Hall, New York..
Sadeghzadeh. D. (2009). Encyclopedia of temperate area fruits (stone fruits). Shahr Ab press. p. 96.
Sapers, G.M. (1993). Browning of foods, control by sulfites, antioxidants, and other means. Food Technology. 47(10): 75-81.
Schwartz, E., Tzulker, R., Glazer, I., Bar-Ya’akov, I., Wiesman, Z., Tripler, E., Bar-Ilan, I., Fromm, H., Borochov-Neori, H. and Holland, D. (2009). Environmental conditions affect the color, taste, and antioxidant capacity of 11 pomegranate accessions fruits. Journal of Agricultural and Food Chemistry. 57(19): 9197-9209.
Sestras, R., Botu, M., Mitre, V., Sestras, A. and Rosu-Mares, S. (2007). Comparative study on the response of several plum cultivars in central Transylvania conditions, Romania. Notulae Botanicae Horti Agrobotanici Cluj-Napoca. 35: 69-75.
Talaei, A. (1998). The physiology of temperate fruit trees. University of Tehran press. p. 164.
Tura, D., Gigliotti, C., Pedo, S., Failla, O., Bassi, D. and Serraiocco, A. (2007). Influence of cultivar and site of cultivation on levels of lipophilic and hydrophilic antioxidants in virgin olive oils (Olea europea L.) and correlations with oxidative stability. Sientia Horticulturae. 112: 108-119.
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Aguilera, M.P., Beltran, G., Ortega, D., Fernandez, A., Jimenz, A. and Uceda, M. (2005). Characterization of virgin olive oil of Italian olive cultivars Frantoio and Lechino grown in Andalusia. Food Chemistry. 89: 387-391.
Amiot, M.J., Tacchini, M., Aubert, S., and Nicolas, J. (1992). Phenolic composition and browning susceptibility of various apple cultivars at maturity. Journal of Food Science, 57: 958–962.
Atashi, C. and Mashayekhi, K. (2014). Plant physiology experiments guide. Agricultural Science and Natural Resources of Gorgan Press. pp. 306.
Chorli, K., Shahkoei. A., Hassanzadeh Namghi, M., Vatani. A. and Tophighi. A. (2012). Province investigation: Gorgan. Organization for publishing and desiccating of school books. Second publication. pp. 3-19.
Coseteng, M.Y. and Lee, C.Y. (1987). Changes in apple polyphenol oxidase and polyphenol concentrations in relation to degree of browning. Journal of Food Science, 52(4): 985–989.
Davies, F.S. and Albrigo, L.G. 1999. Citrus. Acribia, SA10-37.
Dzondo-Gadet, M., Mayap-Nzietchueng, R. Hess, K. Nabet, P. Belleville, F. and Dousset, B. (2002). Action of boron at the molecular level: effects on transcription and translation in a cellular system. Biological Trace Element Research. 85: 23–33.
Fraignier, M., marques, L., fleuriet, A. and macheix, J. (1995). Biochemical and immunochemical characteristics of polyphenol oxidase from different fruits of Prunus. Journal of Agricultural and Food Chemistry. 43: 2375-2380.
Hakimi, G. (1996). Raising of apricot and wild plum trees. Urmia Jahad Daneshgahi Press.
Kang, R.Y. and Yu, Z.F. (2005). Effects of chitosan and calcium chloride coating treatments on the enzyme activities of Yangshan peach during refrigerated storage. Chang jiang Fruits. 1: 12–14.
Khalaj, K., Ahmadi, N. and Souri, M.K. (2015). Effect of calcium and boron foliar application on fruit quality in Asian pear cultivar ‘KS10’. Journal of Crop Production and Processing. 4(14): 89-97.
Kiattisak, D., Richard, K. and Owusu, A. (1999). A comparative study of polyphenol oxidases from taro (Colocasia esculenta) and potato (Solanum tuberosum var. Romano). Food Chemistry. 64: 351-359.
Lozano, J.E., Drudis-Biscari, R. and Ibarz-Ribas, A. (1994). Enzymatic browning in apple pulps. Journal of Food Science. 59(3): 564–567.
Marschner, H. (1995). Mineral nutrition of higher plants. Academic Press, San Diego.
Martinez, M.V. and Whitaker, J.R. (1995). The Biochemistry and control of enzymatic browning. Trends in Food Science and Technology. 6(6): 53-273.
Milani, J. and Hamedi, M. (2005). Susceptibility of five apple cultivars to enzymatic browning. Acta Horticulturae. 682(682): 2221-2226.
Mori, K., Sugaya, S. and Gemma, H. (2005). Decreased anthocyanin biosynthesis in grape berries grown under elevated night temperature condition. Scientia Horticulturae. 105(3): 319-330.
Nuncio-Jauregui, N., Calin-Sanchez, A., Carbonell-Barrachina, A. and Hernández, F. (2014). Changes in quality parameters, proline, antioxidant activity and color of pomegranate (Punica granatum L.) as affected by fruit position within tree, cultivar and ripening stage. Scientia Horticulturae. 165: 181-189.
Osuga, D., Van Der Schaaf, A. and Whitaker, J.R. (1994). Control of polyphenol oxidase activity using a catalytic mechanism. In: Protein structure-function relationships in foods, pp. 62-88. Ed. R.Y. Yada, R.L. Jackman and J.L. Smith. Chapman and Hall, New York..
Sadeghzadeh. D. (2009). Encyclopedia of temperate area fruits (stone fruits). Shahr Ab press. p. 96.
Sapers, G.M. (1993). Browning of foods, control by sulfites, antioxidants, and other means. Food Technology. 47(10): 75-81.
Schwartz, E., Tzulker, R., Glazer, I., Bar-Ya’akov, I., Wiesman, Z., Tripler, E., Bar-Ilan, I., Fromm, H., Borochov-Neori, H. and Holland, D. (2009). Environmental conditions affect the color, taste, and antioxidant capacity of 11 pomegranate accessions fruits. Journal of Agricultural and Food Chemistry. 57(19): 9197-9209.
Sestras, R., Botu, M., Mitre, V., Sestras, A. and Rosu-Mares, S. (2007). Comparative study on the response of several plum cultivars in central Transylvania conditions, Romania. Notulae Botanicae Horti Agrobotanici Cluj-Napoca. 35: 69-75.
Talaei, A. (1998). The physiology of temperate fruit trees. University of Tehran press. p. 164.
Tura, D., Gigliotti, C., Pedo, S., Failla, O., Bassi, D. and Serraiocco, A. (2007). Influence of cultivar and site of cultivation on levels of lipophilic and hydrophilic antioxidants in virgin olive oils (Olea europea L.) and correlations with oxidative stability. Sientia Horticulturae. 112: 108-119.
