تغییرات فیزیولوژیکی در طول سرمادهی پیاز سوسن چلچراغ (Lilium ledebourii)، یک گونه کمیاب بومی ایران

Subject Areas : Journal of Ornamental Plants

فاطمه  اباذری فرد ¹ (Department of Horticultural Sciences, Science and Research Branch, Islamic Azad University, Tehran, Iran)
سید نجم الدین  مرتضوی ² (گروه باغبانی دانشگاه زنجان)
روح انگیز  نادری ³ (Department of Horticultural Sciences, Faculty of Agricultural Science and Engineering, University of Tehran, Tehran, Iran)
سپیده  کلاته جاری ⁴ (دانشکده کشاورزی، دانشگاه آزاد اسلامی واحد علوم تحقیقات تهران.)

Received: 2021-08-29 Accepted : 2021-10-29 Published : 2021-12-01

Keywords: هورمون, قندهای محلول, دوره سرمایی, ساپونین, سوسن,

Abstract :

سوسن چلچراغ یکی از گونه­های نادر بومی و در معرض خطر انقراض است که برای رشد و گلدهی مناسب نیاز به یک دوره سرمایی دارد. این آزمایش به­منظور بررسی اثرات سرمادهی پیاز بر تغییرات تنظیم کننده­های رشد درون­زای آبسیزیک اسید (ABA)، ایندول استیک اسید (IAA)، جیبرلیک اسید (GA3) و قندهای محلول ساکارز، فروکتوز، گلوکز و همچنین ساپونین تام در طول خواب پیاز سوسن چلچراغ انجام شد. بدین­منظور پیازهای این گیاه در دمای 1 یا 7 درجه سانتی­گراد به مدت 0، 30، 90،60 و 120 روز قرار گرفتند و پس از پایان هر دوره، از انبار برداشت و توسط دستگاه  HPLC  تجزیه و تحلیل شدند. نتایج نشان داد که سرمادهی پیازها در یک درجه سانتی­گراد به مدت 120 روز باعث کاهش سطح ABA  شد در حالیکه 7 درجه سانتی­گراد در همان مدت زمان سبب افزایش جزیی در سطح این هورمون شد. تیمارهای سرمایی یک درجه سانتی­گراد سبب افزایش سطح IAA  و GA3 شدند اما در 7 درجه سانتی­گراد سطح IAA تقریبا ثابت باقی ماند و GA3 کاهش جزئی نشان داد. غلظت­های ساکارز و فروکتوز در هر دو تیمار دمایی افزایش یافتند در حالیکه مقدار گلوکز کاهش یافت. انبار پیازها در 7 درجه سانتی­گراد به مدت 120 روز بالاترین سطح ساپونین تام را سبب شد. تغییرات هورمون­ها و قندهای اندازه گیری شده در 1 درجه سانتی­گراد بیشتر از 7 درجه سانتی­گراد بود.

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