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  • اثر محلول پاشی سالیسیلیک اسید و کلرید کلسیم بر عمر پس از برداشت میوه گلابی رقم سردرود

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کد مقاله : 513985 بازدید : 131 صفحه: 13 - 23

نوع مقاله: پژوهشی

اثر محلول پاشی سالیسیلیک اسید و کلرید کلسیم بر عمر پس از برداشت میوه گلابی رقم سردرود

محورهای موضوعی : بوم شناسی گیاهان زراعی

موسی ارشد 1

1 -

تاریخ دریافت : 1392/10/12 تاریخ پذیرش : 1393/09/14 تاریخ انتشار : 1393/05/01

کلید واژه: تغذیه گیاهی, انبارداری, بازارپسندی, دوام میوه, ویژگی های کمی و کیفی,

چکیده مقاله :

در این بررسی اثر کلرید کلسیم و سالیسیلیک اسید در زمان های مختلف انبارداری به منظور افزایش ویژگی های کمی و کیفی گلابی رقم سردرود بعد از برداشت مورد مطالعه قرار گرفت. آزمایش به صورت فاکتوریل در قالب طرح کاملاً تصادفی با سه تکرار انجام شد. کلرید کلسیم در سه سطح 5/0، 1 و 3%، سالیسیلیک اسید در دو سطح 1 و 5/1 میلی مولار بود. در این آزمایش پی اچ، اسیدهای آلی، اسیدیته قابل تیتراسیون، کیفیت ظاهری، شاخص قهوه ای شدن و میزان تولید اتیلن در سه نوبت 30، 210 و 240 روز پس از اعمال تیمارها مورد ارزیابی قرار گرفتند. با کاربرد 5/1 میلی مول بر لیتر سالیسیلیک اسید و کلرید کلسیم 3% در 210 روز پس از اعمال تیمار، غلظت اتیلن و پوسیدگی به طور معنی داری کاهش و در نتیجه کیفیت میوه افزایش یافت. بیشترین میزان پی اچ عصاره میوه در تیمار کلرید کلسیم 3% به همراه سالیسیلیک اسید 5/1 میلی‌مولار و در 240 روز مشاهده شد. در این تحقیق کمترین میزان مواد جامد قابل حل میوه گلابی در تیمار کلرید کلسیم ۳% به همراه سالیسیلیک اسید 5/1 میلی‌مولار در 30 روز به دست آمد.

چکیده انگلیسی:

In this study, the effect of treatments including salicylic acid and chloride calcium was studied on pear (Pyrus communis cv. Sardrod) quality and quantity in several storage times. The factorial experiment was conducted based on randomized complete block design with three replications. The studied factors was calcium chloride (1.5 and 3 %), salicylic acid (1 and 1.5 mM/L) along with three storage times including 30, 210 and 240 days after treatment applications. pH, organic acids, titrated fruit acidity, physical quality, browning of fruit and ethylene content traits of pear fruits were evaluated. The application of 1.5 mM/L of salicylic acid with 3% of calcium chloride 3%, in 210 days after treatment application could decrease ethylene content and browning of fruit and thus increased fruit quality. The most pH amount of fruit extract was in 3% of calcium chloride along with 1.5 mM/L of salycilic acid after 240 days. The least amount of total soluble substances was obtained in the last treatments after 30 days.

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