تاثیر اسید‌جیبرلیک و اسید‌سالیسیلیک بر ویژگی‌های فیتوشیمیایی، ظرفیت آنتی‌اکسیدانی و عناصر غذایی انگور رقم بیدانه سفید

نوع مقاله : پژوهشی

نویسندگان

1 علوم باغبانی، دانشکده کشاورزی، دانشگاه ارومیه، ایران

2 دانشیار گروه علوم باغبانی دانشگاه ارومیه

3 هیات علمی

4 مرکز تحقیقات و آموزش کشاورزی و منابع طبیعی استان آذربایجان غربی، سازمان تحقیقات، آموزش و ترویج کشاورزی، ارومیه، ایران

چکیده

سابقه و هدف: حبه‌های انگور منبع عالی از رنگدانه‌های طبیعی و شامل مقادیر زیادی از ترکیبات مختلف آنتی‌اکسیدانی می‌باشند. مشخصه اصلی تولید انگور مدرن، انطباق آن با الزامات بازار هدف مانند بهبود کیفیت انگور و ارزش تغذیه‌ای بالاست. علاوه بر این، بیدانه بودن یک ویژگی مهم کیفی میوه‌ی انگور است. انگورهای بیدانه به میزان زیادی به دلیل خوش خوراکی و ترجیح مشتری در بازار جهانی هم به‌صورت تازه خوری و هم کشمش مورد توجه بوده بنابراین در راستای بهبود ویژگی‌های بیوشیمیایی انگور رقم بیدانه سفید تاثیر محلولپاشی اسید جیبرلیک و اسید سالیسیلیک بر برخی صفات کیفی، ترکیبات آنتی‌اکسیدانی و عناصر غذایی میوه بررسی گردید.
مواد و روش‌ها: این پژوهش با طرح بلوک‌های کامل تصادفی در قالب فاکتوریل با سه تکرار برای سنجش برخی از صفات کیفی (pH، TSS، TA، گلوکز، فروکتوز، نسبت فروکتوز به گلوکز)، ترکیبات آنتی‌اکسیدانی (فنول کل، فلاونوئید کل، آنتوسیانین کل، ویتامین ث، فعالیت آنتی‌اکسیدانی، آنزیم PAL، آنزیم پلی فنل اکسیداز) و عناصر غذایی (N-P-K-Ca- Mg-S- Fe- Zn- Cu- Mn- Br)، اجرا شد. عامل‌های آزمایش شامل اسید جیبرلیک در سه سطح (صفر، 40 و 80 میلی‌گرم در لیتر) و اسید سالیسیلیک در سه سطح (صفر، 75 و 150 میلی‌گرم در لیتر) بود.
یافته‌ها: نتایج نشان داد که به جز اثر اسید سالیسیلیک بر آنزیم PAL، تمامی غلظت‌های مختلف تیمارها و اثرات متقابل آنها روی صفات مورد مطالعه معنی‌دار بود. میزان گلوکز و فروکتوز میوه‌های انگور رقم بیدانه سفید به‌ترتیب در محدوده 66/88 تا 74/151 و 92/72 تا 66/132 گرم در کیلوگرم تعیین شد. بیشترین میزان محتوای فنول کل (77/43 میلی‌گرم معادل ‌اسید‌گالیک بر 1 میلی‌لیتر عصاره میوه)، فلاونوئید کل (51/1 میلی‌گرم معادل کوئرستین بر 1 میلی‌لیتر عصاره میوه) و فعالیت آنتی‌اکسیدانی با روش DPPH (02/86 درصد) در تیمار اثر متقابل نمونه‌های محلول‌پاشی شده با 40 میلی‌گرم در لیتر اسید جیبرلیک و عدم استفاده از اسید سالیسیلیک مشاهده شد. بالاترین میزان آنتوسیانین (51/3 میلی‌گرم سیانیدین 3-گلوکوزید بر 1 میلی‌لیتر عصاره میوه) و میزان فعالیت آنزیم PAL (n mol cinnamic acid FW min-1 90/7) در اثر متقابل میوه‌های تیمار شده با غلظت 80 میلی‌گرم در لیتر اسید جیبرلیک و 75 میلی‌گرم در لیتر اسید سالیسیلیک تعیین شد. همچنین نتایج نشان داد که بیشترین میزان فعالیت آنزیم پلی فنل اکسیداز در اثر متقابل تیمار 40 میلی‌گرم در لیتر اسید جیبرلیک و 75 میلی‌گرم در لیتر اسید سالیسیلیک وجود داشت. بالاترین میزان عناصر نیتروژن (63/0 درصد)، فسفر (14/0 درصد)، پتاسیم (41/1 درصد) و منیزیم (05/0 درصد) در تیمار 80 میلی‌گرم در لیتر اسید جیبرلیک و 75 میلی‌گرم در لیتر اسید سالیسیلیک مشاهده شد.
نتیجه گیری: نتایج بدست آمده نشان داد که با اعمال تیمارهای اسید جیبرلیک و اسید سالیسیلیک می‌توان ویژگی‌های بیوشیمیایی میوه انگور را بهبود بخشید. مطابق نتایج پژوهش حاضر تیمارهای حاوی اسید جیبرلیک اثرات بیشتری بر تجمع ترکیبات آنتی‌اکسیدانی و فعالیت آنتی‌اکسیدانی نسبت به اسید سالیسیلیک داشتند.

کلیدواژه‌ها

عنوان مقاله [English]

Effects of gibberellic-acid and salicylic-acid on phytochemical characteristics, antioxidant capacity and nutrient elements of Bidane-Sefid grape

نویسندگان [English]

  • ziba habibiDastjerd 1
  • Lotfali Naseri 2
  • jafar amiri 3
  • hamed Dolati Baneh 4
1 Department of Horticultural Science, Faculty of Agriculture, Urmia University, Urmia, P.O. Box 165, Iran
2 - Department of Horticultural Science, Faculty of Agriculture, Urmia University, Urmia, P.O. Box 165, Iran
3 - Department of Horticultural Science, Faculty of Agriculture, Urmia University, Urmia, P.O. Box 165, Iran
4 Horticulture Crops Research Department, West Azarbaijan Agricultural and Natural Resources Research and Education center, AREEO, Urmia, Iran
چکیده [English]

Background and objectives: Grape berry is an excellent source of natural pigments and contains a large amount of different antioxidant compounds. The main characteristic of modern grape production is its compliance with the requirements of the target market, such as improved grape quality and high nutritional value. In addition, seedless grapes are important. The seedless grape varieties were greatly appreciated for their good taste and customer preference in the global market both fresh and raisin. Therefore, in order to improve the biochemical characteristics of the grape (Bidane-Sefid cultivar), effects of spraying gibberellic acid and salicylic acid on some qualitative traits, anti oxidant and nutrient elements of berry were studied.
Materials and methods: This experiment in a factorial experiment was conducted based on randomized complete block design with two treatments and three replications to evaluate some of the qualitative traits (pH, TSS, TA, glucose, fructose, fructose to glucose ratio), antioxidant compounds (total phenol, total flavonoid, total anthocyanin, vitamin C, antioxidant activity, PAL enzyme, polyphenol oxidase enzyme and nutrient elements of berry (N-P-K-Ca- Mg-S-Fe-Zn-Cu- Mn-Br). Treatments included gibberellic acid at three levels (0, 40 and 80 mg L-1) and salicylic acid at three levels (0, 75 and 150 mg L-1).
Results: The results showed that the treatments and their interaction effects on the studied traits were significant. But there was no significant effect of salicylic acid on the PAL enzyme. The amount of glucose and fructose of grape berries determined by HPLC were in the range of 88.66 to 151.74 and 72.92 to 132.66 (g kg-1), respectively. The highest total phenol content (43.77 mg 1ml-1 e), total flavonoid content (1.51 mg 1ml-1 e) and antioxidant activity by DPPH assay (86.02%) were observed in the interaction of sprayed samples with 40 mg L-1 gibberellic acid and non-use salicylic acid. The highest anthocyanin content (3.51 mg 1ml-1 e) and PAL enzyme activity (7.90 n mol cinnamic acid FW min-1) were observed in the interaction of sprayed berries with 80 mg L-1 gibberellic acid and 75 mg L-1 salicylic acid. Also, the results showed that the highest activity of polyphenol oxidase enzyme was observed in the interaction of treatment with 40 mg L-1 gibberellic acid and 75 mg L-1 salicylic acid. The highest of nitrogen (0.63%), phosphorus (0.14%), potassium (1.41%) and magnesium (0.05%) elements were found in the interaction of treatment with 80 mg L-1 gibberellic acid and 75 mg L-1 salicylic acid.
Conclusion: The results showed that the biochemical properties of grape berries can be improved using gibberellic acid and salicylic acid treatments. According to the results of this study, treatments containing gibberellic acid (especially GA40SA0) had more effects on the accumulation of antioxidant compounds and antioxidant activity than salicylic acid.

کلیدواژه‌ها [English]

  • Keywords: Antioxidant activity
  • Bidane-Sefid
  • HPLC
  • Phenolic compounds
  • Plant growth regulators

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پژوهش‌های تولید گیاهی
دوره 26، شماره 3
آبان 1398
صفحه 103-120

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