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محسن مرادی فرهنگ رضوی ولی ربیعی مرتضی سلیمانی اقدم لیلا صالحی

چکیده

در این پژوهش تاثیر تیمار پس از برداشت گاما آمینو بوتیریک اسید (GABA) (صفر، 1/0، 1 و 5 میلی­مولار به صورت غوطه­وری به مدت 10 دقیقه) بر سرمازدگی میوه گوجه­فرنگی در طول نگهداری در دمای 4 درجه سانتی­گراد به مدت 28 روز مورد ارزیابی قرار گرفت. نتایج این تحقیق نشان داد که میزان سرمازدگی در میوه­های گوجه­فرنگی در پاسخ به تیمار GABA در طول نگهداری در دمای 4 درجه سانتی­گراد به مدت 28 روز نسبت به شاهد کمتر می­باشد که با کاهش نشت یونی و تجمع مالون دی­آلدئید (MDA) همراه می­باشد. علاوه بر این، میوه­های گوجه­فرنگی در پاسخ به تیمار GABA در طول نگهداری در دمای 4 درجه سانتی­گراد به مدت 28 روز دارای فعالیت بالای آنزیم­های آنتی­اکسیدانی از قبیل کاتالاز (CAT)، پراکسیداز (POX) و سوپراکسید دیسموتاز (SOD) می­باشند که منجر به تجمع بالای اسید آسکوربیک می­گردد. علاوه بر این، تجمع بالای فنل و فلاونوئید کل در میوه­های گوجه­فرنگی در پاسخ به تیمار GABA می­تواند در اثر فعالیت بالای آنزیم فنیل آلانین آمونیالیاز (PAL) در طول نگهداری در دمای 4 درجه سانتی­گراد به مدت 28 روز باشد. نتایج حاصله نشان می­دهد که تیمار GABA، سرمازدگی پس از برداشت میوه گوجه­فرنگی را در طول نگهداری از طریق افزایش فعالیت مسیر فنیل پروپانوئید و تحریک فعالیت سیستم آنتی­اکسیدانی کاهش می­دهد که در حفظ انسجام غشای سلولی موثر می­باشند.

جزئیات مقاله

کلمات کلیدی

انسجام غشایی, سرمازدگی, سیستم آنتی اکسیدانی, ظرفیت جاروب کنندگی رادیکال DPPH, گوجه فرنگی

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ارجاع به مقاله
مرادیم., رضویف., ربیعیو., سلیمانی اقدمم., & صالحیل. (2019). تأثیر تیمار گاما آمینوبوتیریک اسید (GABA) بر سرمازدگی پس از برداشت میوه گوجه‌فرنگی. علوم باغبانی, 34(2), 221-230. https://doi.org/10.22067/jhorts4.v34i2.78718
نوع مقاله
علمی - پژوهشی