اثر تیمارهای قبل از برداشت کلسیم و جیبرلین بر کنترل سرمازدگی میوه فلفل دلمه‌ای در دوره انبارمانی

نوع مقاله : مقاله پژوهشی

نویسندگان

1 گروه باغبانی، دانشکده کشاورزی دانشگاه ایلام

2 گروه باغبانی، دانشکده کشاورزی، دانشگاه شاهد، تهران

چکیده

فلفل دلمه‌ای (Capsicum annuum L.) حساس به سرمازدگی است و علائمی همانند، تغییر رنگ، کاهش سفتی، و آلودگی‌های قارچی از جمله علایم سرمازدگی در این محصول هستند. در این بررسی اثر کلریدکلسیم 5/0 درصد و اسیدجیبرلیک 50 میلی‌گرم بر لیتر در دو و سه دوره محلول‌پاشی قبل از برداشت بر برخی ویژگی‌های کیفی و کنترل سرمازدگی میوه فلفل دلمه‌ای رقم کالیفرنیا واندر در انبار سرد مورد بررسی قرار گرفت. نتایج نشان داد تیمارهای کلسیم و جیبرلین در مقایسه با شاهد شدت سرمازدگی کمتری داشتند و در این بین کمترین سرمازدگی در تیمار کلسیم سه بار محلول‌پاشی مشاهده شد. تیمار کلسیم دارای مقدار مالون‌دی‌آلدئید کمتری نسبت به تیمار جیبرلین و تیمار جیبرلین نیز دارای مقدار مالون‌دی‌آلدئید کمتری نسبت به شاهد بود. در تیمارهای اعمال شده، سفتی بافت و اسیدیته قابل تیتراسیون بیشتر و مقدار مواد جامد محلول کمتر از شاهد بود. مقدار اسید آسکوربیک و ظرفیت آنتی‌اکسیدانی در تیمارهای کلریدکلسیم و جیبرلین بیشتر از شاهد بود. بیشترین مقدار کلسیم در نمونه‌های تیمار کلریدکلسیم مشاهده شد. نمونه‌های تیمار جیبرلین نیز دارای کلسیم بیشتری در مقایسه با نمونه‌های شاهد بودند. در بیشتر شاخص‌های کیفی اختلاف معنی‌داری بین دو بار و سه بار محلول پاشی مشاهده نشد، بنابراین هر دو تیمار کلریدکلسیم و جیبرلین موجب حفظ کیفیت و کاهش خسارت سرمازدگی میوه فلفل دلمه‌ای در انبار سرد شده و می‌تواند برای افزایش عمر پس از برداشت این میوه مورد استفاده قرار گیرد.

کلیدواژه‌ها


عنوان مقاله [English]

The Effects of Preharvest Calcium and Gibberellin Treatments on Sweet Pepper Chilling Injury During Storage

نویسندگان [English]

  • M. Mohammadi 1
  • O. Khademi 2
  • M. Saidi 1
  • M. Bazgir 1
1 Department of Horticulture, College of Agriculture, Ilam University, Ilam, Iran.
2 , Department of Horticulture, College of Agriculture, Shahed University, Tehran, Iran.
چکیده [English]

Sweet pepper is chilling sensitive and symptoms such as color changes, softening, quality loss and fungal infections are chilling injury symptoms. In the present study, the effects of preharvest 0.5 % CaCl2 and 50 mgl-1 gibberelic acid treatments, at two and three spraying times were investigated on some qualitative characteristics and control of chilling injury in cv. California Wonder during cold storage. Results showed that calcium and gibberellin treatments, as comparison to the control treatment had lower levels of chilling injury and the lowest chilling injury was observed in CaCl2 treatment at three sparying times. Calcium treatment had lower level of MDA than gibberellin treatment and gibberellin treatment had lower level of MDA than the control treatment. In all treatments, firmness and titratable acidity were more and TSS was less than those of control. Ascorbic acid content and antioxidant capacity of calcium and gibberellin treatments were more than those of control. The highest amount of calcium was observed in CaCl2 treatments. The gibberellin treatments had also more calcium than control. No significant differences were observed between two and three times sparying in most of qualitative characteristics. Therefore application of, both CaCl2 and gibberellin treatments resulted in maintetance of quality and reduction of chilling injury in sweet pepper during cold storage and could be used for improvement postharvest life of this fruit.

کلیدواژه‌ها [English]

  • Sweet pepper
  • Storability
  • chilling damage
  • calcium
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