بهبود خواص آنتی‌اکسیدانی و آنتوسیانین میوه توت‌فرنگی رقم آروماس با استفاده از لاکتات کلسیم و سوربات پتاسیم

نوع مقاله: علمی - پژوهشی

نویسندگان

1 دانشجوی کارشناسی ارشد علوم باغبانی، دانشکده کشاورزی، دانشگاه زنجان، زنجان،

2 استاد، گروه باغبانی، دانشکده کشاورزی، دانشگاه زنجان، زنجان، ایران

3 استادیار، گروه باغبانی، دانشکده کشاورزی، دانشگاه زنجان، زنجان، ایران

چکیده

چکیده
به منظور بررسی تأثیر لاکتات کلسیم و سوربات پتاسیم بر خواص آنتی‌اکسیدانی و بعضی صفات کیفی میوه توت‌فرنگی رقم آروماس، آزمایشی به‌صورت فاکتوریل در قالب طرح بلوک‌های کامل تصادفی با 9 تیمار و 3 تکرار، بر روی بوته‌های دو ساله، در سال زراعی 1395 در مزرعه تحقیقاتی جهاد کشاورزی شهرستان مریوان، اجرا شد. تیمارهای مورد استفاده شامل شاهد (آب مقطر)، سوربات پتاسیم با غلظت‌های (5/0 و 1 درصد)، لاکتات کلسیم با غلظت‌های (5/0 و 1 درصد) و اثر ترکیبی آن‌ها به صورت محلول‌پاشی در سه مرحله، مرحله اول سه هفته قبل از برداشت تجاری، مرحله دوم دو هفته قبل از برداشت، مرحله سوم یک هفته قبل از برداشت اعمال گردید. نتایج حاصله حاکی از آن است که کاربرد ترکیبی لاکتات کلسیم و سوربات پتاسیم (غلظت‌های 5/0 درصد)، میزان آنتوسیانین کل میوه را به‌طور معنی‌دار (در سطح احتمال آمارییک درصد) افزایش داده، که این امر جذابیت رنگ و بازار‌پسندی میوه را نسبت به شاهد بیشتر نمود، به طبع آن خاصیت آنتی‌اکسیدانی نیز افزایش یافت. از طرف دیگر اثر این تیمار (ترکیب لاکتات کلسیم و سوربات پتاسیم 5/0 درصد) باعث افزایش معنی‌داری (در سطح یک درصد) محتوای فلاونوئید کل، کل مواد جامد محلول و شاخص طعم و تیمار ترکیبی (یک در یک درصد) لاکتات کلسیم و سوربات پتاسیم باعث افزایش معنی‌دار فنل کل (72/95 میلی‌گرم بر صد گرم وزن تر)، اسید کل و سفتی بافت میوه نسبت به تیمارهای دیگر شد (05/0£p). بنابراین استفاده از این دو ماده در سه مرحله و به‌صورت ترکیبی جهت بهبود خواص کیفی و آنتی‌اکسیدانی میوه توت‌فرنگی قابل توصیه می‌باشد.

کلیدواژه‌ها

موضوعات


عنوان مقاله [English]

Improvement of Anthocyanin and Antioxidant Properties of Strawberry (cv. Amaros) by Calcium Lactate and Potassium Sorbate Application

نویسندگان [English]

  • Farah Hosseini 1
  • Mohamd Esmail Amiri 2
  • Farhang Razavi 3
1 M.Sc. Student of Horticultural Sciences, Faculty of Agriculture, University of Zanjan, Zanjan, Iran
2 Professor, Department of Horticultural Sciences, Faculty of Agriculture, University of Zanjan, Zanjan, Iran
3 Assistant Professor, Department of Horticultural Sciences, Faculty of Agriculture, University of Zanjan, Zanjan, Iran
چکیده [English]

Abstract
 
Background and Objectives
Strawberry (Fragaria × ananassa Duch.) is one of the most popular soft fruits worldwide. It is a rich source of health promoting compounds such as essential macro/micro-nutrients, polyphenols, anthocyanin, vitamins and amino acids, while showing a high antioxidant capacity. Preharvest applications of calcium lactate and potassium sorbate have shown to be promising as a tool to improve the quality and extend the shelf life of various fruits. To our knowledge, however, little information is available regarding the effect of calcium lactate and potassium sorbate on strawberry fruits. Thus, the objective of the present study was to determine the effect of foliar application of calcium lactate and potassium sorbate on important quality characteristics and antioxidant properties of ‘Armas’ strawberries.
 
Materials and Methods
This research was performed at a commercial orchard on 2-year old strawberries in Marivan, Iran in 2015. The experiment was arranged as factorial based on randomized complete block design with two factors and four replications. The first factor included different levels of calcium lactate (0, 0.5 and 1%) and the second factor included different levels of potassium sorbate (0, 0.5 and 1%). Foliar spraying was performed in three stages: three weeks before commercial harvesting, at initial coloring, and one week before harvest. Fruit were harvested at commercial maturity and immediately transported to the laboratory at University of Zanjan and subjected to physicochemical analysis. Differences among means of data were analyzed by Duncan’s test at p ≤ 0.05 (n = 3). All statistical analyses were performed with SAS version 9.4.
 
Results
The results showed that the combination of calcium lactate and potassium sorbate (0.5 Percent concentration) treatment significantly (P £ 0.01) increased the total anthocyanin content of the whole fruit, reuslting into further attractive fruit color and market than the control. It also increased antioxidant properties up to a level of 57.07%. On the other hand, the application of this treatment (calcium lactate and potassium sorbate 0.5 Percent) significantly increased the total flavonoid content, total soluble solids, flavor index (1.1 Percent) and calcium lactate (1 Percent). Potassium sorbate increased total phenol, total acidity, and fruit acidity significantly compared to other treatments and control (P £ 0.05).
 
Discussion
In general, the results of the present study showed that a preharvest application of calcium lactate and potassium sorbate increased firmness, nutritional quality, and antioxidant potential of strawberry fruits. Thus, the use of these two materials is recommended to improve the qualitative and antioxidant properties of strawberry fruit.

کلیدواژه‌ها [English]

  • Antioxidant capacity
  • Firmness
  • Titrable acidity
  • Total soluble solid
  • Phenol
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