بررسی انبارمانی توده‌های پیاز ‌خوراکی (Allium cepa L.) بومی افغانستان در دو شرایط دمایی

نوع مقاله : مقالات پژوهشی

نویسندگان

• سید علی یعقوبی
• سید حسین نعمتی
• مجید عزیزی
• محمود شور

گروه مهندسی علوم باغبانی و فضای سبز، دانشگاه فردوسی مشهد، مشهد ایران

https://doi.org/10.22067/jhs.2021.60204.0

چکیده

پیاز خوراکی از نظر قابلیت انبارمانی دارای تنوع ژنتیکی زیادی است که شرایط محیطی از جمله دما نیز بر روی آن اثر می­گذارد. در این تحقیق قابلیت انبارمانی هشت توده پیاز خوراکی بومی افغانستان شامل «حنایی هرات»، «زرد‌هرات»، «قرمز‌هرات»، «مزارشریف»، «کابل»، «سرپل»، «قندوز» و «بلخاب»، به همراه رقم ایرانی «قرمز‌آذرشهر» و رقم تجاری «سویت‌گرانو» در دو دمای 5 درجه سانتی­گراد و دمای انبار معمولی در طی 120 روز (6 دوره 20 روزه) بررسی شد. این آزمایش از نیمه آبان تا نیمه اسفند سال 1390 در دانشکده کشاورزی دانشگاه فردوسی مشهد انجام شد. این پژوهش به صورت آزمایش فاکتوریل خرد شده بر پایه طرح کاملاً تصادفی طرح‌ریزی و اجرا گردید. نتایج نشان داد بین ارقام از نظر صفات انبارمانی (درصد کاهش وزن، درصد سبزشدن، طول جوانه سبز شده و وزن جوانه سبز شده به وزن سوخ)، تفاوت معنی‌داری در سطح احتمال یک درصد وجود داشت. طی 120 روز انبارداری در انبار معمولی، بیشتر توده‌ها با سرعت زیادی شروع به سبزشدن کردند، به صورتی که در توده‌های حنایی هرات، قرمز کابل، سرپل، بلخاب و قرمز‌آذر‌شهر، 50 روز و در توده‌های بومی زرد‌هرات، مزارشریف و رقم سویت‌گرانو، حدود 75 روز پس از شروع انبارداری حدود 50 درصد از سوخ‌ها سبزشدند، اما توده بومی قندوز و قرمز‌‌هرات به ترتیب بیشترین و کمترین ماندگاری (50 درصد سبزشدن پس از 105 و 35 روز در دمای انبار معمولی) را داشتند. کمترین کاهش وزن مربوط به توده قندوز (3/14 درصد در انبار معمولی و 7/12 درصد در 5 درجه سانتی‌گراد) و بیشترین کاهش وزن مربوط به توده بلخاب (6/20 درصد در انبار معمولی و 6/14 درصد در 5 درجه سانتی‌گراد) بود. همچنین بین دو شرایط دمایی از نظر صفات اندازه‌گیری شده در سطح احتمال یک درصد تفاوت معنی‌دار وجود داشت. اثر متقابل زمان و رقم در مورد صفات کاهش وزن و سبزشدن، در سطح احتمال پنج درصد معنی‌دار شد، بنابراین الگوی کاهش وزن و سبزشدن ارقام طی دوره انباری با هم متفاوت بود. اثر متقابل زمان × شرایط دمایی در صفات کاهش وزن و سبزشدن در سطح احتمال یک درصد معنی‌دار شد. کاهش وزن در دمای 5 درجه سانتی‌گراد روند خطی کاهشی و سبزشدن روند خطی افزایشی با شیب کم داشت، در حالی که در مورد دمای انبار معمولی یک الگوی منحنی شکل وجود داشته به‌طوری‌که در اواسط دوره، کاهش وزن کمتر و سبز‌شدن بیشتر بوده است. اثر متقابل دما×رقم، فقط در مورد کاهش وزن در سطح احتمال 5 درصد معنی‌دار شد. کاهش وزن سوخ‌ها، در دمای انبار معمولی در ابتدا و انتهای دوره انبارداری بیشتر بود، اما در دمای 5 درجه سانتی‌گراد، کاهش وزن طبق یک مدل خطی در طول زمان انبارمانی کاهش یافت. درصد سبزشدن سوخ‌ها، در دمای انبار معمولی در فواصل ابتدایی دوره انبارداری با سرعت زیاد افزایش یافت و در فواصل انتهایی انبارمانی ثابت شد، اما در دمای 5 درجه سانتی‌گراد، درصد سبزشدن طبق یک مدل خطی با شیب بسیار کمی در طول زمان افزایش داشت. در مجموع از بین ارقام و توده‌های بومی مختلف پیاز مورد بررسی در این پژوهش، توده بومی قندوز انبارمانی بیشتری داشت. تنوع زیادی در انبارمانی توده‌های پیاز بومی افغانستان وجود دارد که می‌تواند در برنامه‌های اصلاحی مورد استفاده قرار گیرد.

کلیدواژه‌ها

• پیاز
• تنوع ژنتیکی
• دما
• سبزشدن
• کاهش وزن

20.1001.1.20084730.1401.36.1.1.8

موضوعات

• سبزیکاری

عنوان مقاله [English]

Study on Storability of Afghan Local Onions (Allium cepa L.) at Two Thermal Conditions

نویسندگان [English]

• Seyyed Ali Yaqoobi
• Seyyed Hossein Nemati
• Majid Azizi
• Mahmood Shoor

Department of Horticultural Science and Landscape, Ferdowsi University of Mashhad, Mashhad, Iran

چکیده [English]

Introduction
 Storage potential is an important characteristic for onion. Annually, a large quantity of worldwide onion production deteriorated during storage. The storage ability of onion is influenced by various endo- and exogenous factors including cultivar and storage conditions specially, temperature. Based on literature, there is considerable genetic variation for onion storability in onion germplasms from different origins. Rivera Martínez et al. (2005) evaluated the storability of 18 local and 4 commercial onion cultivars in Spain. Their results showed that there was significant variation for storability among different onion cultivars, and interstingly the local cultivars had more storability than commercial ones. Onion storage could also affected by environmental conditions such as temperature. Benkeblia et al. (2000) studied the effects of various temperatures on respiratory parameters of onion. Their finding showed onion respiration were raised by increasing temperature. Likewise, the positive effect of higher temperature on enhancing the growth of sprouts and elevating transpiration has been reported (Miedema, 1998; Yoo et al., 1997). Although, Afghanistan is considered to be one of the origins of onion (Brewster, 1994) there are no reports on estimating the storability of Afghan local cultivars under different temperature conditions. So this research has been conducted to study the effects of various temperatures on storability of native onion cultivars of Afghanistan.
Materials and Methods
 In this research, the plant materials consisted of 10 onion cultivars consisting eight local varieties “Hanaaie Harat”, “Zard-e-Harat”, “Ghermrz-e-Harat”, “Mazar-e-Sharif”, “Kabul”, “Sar-e-Pul”, “Ghonduz” and “Balkhaab” originated from Afghanistan, an Iranian cultivar (“Ghermez-e-Azarshahr”), and a commercial cultivar “Sweet Grano”. The cultivars were stored at two different temperature regimes (5 ºC and ambient temperature), during six-time intervals of 20 days. The average temperature of ambient storage was 13 °C ranging from 8-18 °C. The experiment lasted from November 6^th, 2011 to March 5^th, 2012. This research was performed in a completely randomized design based on split factorial design, with three replications. For each replication, 50 healthy non-sprouted bulbs were packaged in plastic nets. Storage potential related characteristics such as sprouting percentage, weight loss percentage, sprout length, and sprout weight/bulb weight ratio in 20 days intervals were measured. All data were subjected to analysis of variance (ANOVA) using SAS statistical software. Mean comparisons were calculated at 5% probability level using LSD when the F-value was significant (Fisher’s protected LSD).
Results and Discussion
 The results showed that there were significant differences among cultivars for storage characteristics (weight loss percentage, sprouting percentage, length of sprouts and sprout weight/bulb weight ratio). “Ghonduz” and “Ghermrz-e-Harat” local cultivars had the most and least storage ability, 50% of bulb sprouting after 105 and 35 days, respectively. Rivera Martínez et al. (2005) and Ramin (1999) also reported Spanish and Iranian local cultivars had more storability compared to commercial cultivars. In 5 °C, weight loss of onion bulbs followed a linear model during storage period. But, in ambient storage, it was higher at the beginning and the end of storage period, showing the adverse effects of high temperatures on bulbs weight loss during storage. The interaction between cultivar and time was also significant. It showed onion weight loss differs in various intervals.  It could be attributed to the genetic variation and morphological difference such as number and thickness of dry scales of onion bulbs. In ambient storage condition, onion sprouting percentage showed a sharp increase in early storage intervals and became stable in the late intervals. Under 5 °C treatment, it raised as a linear model with very slow slope. It seems that weight loss and sprouting of onion bulbs in ambient storage is dependent on temperature and relative humidity of environment. This finding is in agreement with previous reports (Baninasab and Rahemi, 2006; Forudi, 2005). The sprout length and the ratio of sprout weight to bulb weight was lower in 5 ºC than ambient temperature. Abdalla and Mann (1963) and Yoo et al. (1997) also reported that smaller sprouts were observed in lower temperatures. 
Conclusion
 In this experiment, the effects of temperature on storability of some local cultivars of onion originated from Afghanistan were studied in different intervals. It was found that the storage potential of onion bulbs could be influenced by genetic factors and environment conditions such as temperature. Findings of this research showed that sprouting percentage, weight loss percentage and onion sprout growth were less under 5 °C treatment than ambient temperature. Therefore, it was concluded that storing onion bulbs in low temperature conditions can reduce the onion spoilage and improve their storage life. Additionally, cultivars showed highly significant variations for all characteristics related to storage ability. Our findings showed that some local cultivars are more storable than commercial cultivars. Among the cultivars, “Ghonduz” cultivar has more storage potent as compared to all studied cultivars. Our results confirmed that local cultivars can be a good source of desirable genes related to storability. Subsequently, they can exploited to broaden the genetic base of breeding matreials.

کلیدواژه‌ها [English]

• Genetic variation
• Onion
• Spouting
• Temperature
• Weight loss

مراجع

1. Abdalla A.A., and Mann L.K. 1963. Bulb Development in the Onion (Allium cepa) and the Effect of Storage Temperature on Bulb Rest. Hilgardia 35(5): 85–112. https://doi.org/10.3733/hilg.v35n05p085.
2. Baninasab B., Plant M.R.-A.J. of and 2006, U. 2006. The effect of high temperature on sprouting and weight loss of two onion cultivars. American Journal of Plant Physiology 1: 199–204.
3. Benkeblia N., Onodera S., and Shiomi N. 2005. Variation in 1-fructo-exohydrolase (1-FEH) and 1-kestose-hydrolysing (1-KH) activities and fructo-oligosaccharide (FOS) status in onion bulbs. Influence of temperature and storage time. Journal of the Science of Food and Agriculture Journal Science Food Agriculture 85: 227–234. https://doi.org/10.1002/jsfa.1959.
4. Benkeblia N., Varoquaux P., Gouble B., and Selselet-Attou G. 2000. Respiratory parameters of onion bulbs (Allium cepa) during storage. Effects of ionising radiation and temperature. Journal of the Science of Food and Agriculture 80(12): 1772–1778. https://doi.org/10.1002/1097-0010(20000915)80:12<1772::AID-JSFA700>3.0.CO;2-5.
5. Brewster J.L. 1997. Onions and Garlic. In Wien, H.C. (Ed), The Physiology of Vegetable Crops, pp. 581–619. Wallingford, UK: CAB International.
6. Brewster J.L. 2008. Onions and Other Vegetable Alliums. Wallingford, UK: CAB International.
7. Chope G.A., Terry L.A., and White P.J. 2007. The effect of 1-methylcyclopropene (1-MCP) on the physical and biochemical characteristics of onion cv. SS1 bulbs during storage. Postharvest Biology and Technology 44(2): 131–140. https://doi.org/10.1016/j.postharvbio.2006.11.012.
8. Forudi B.R. 2005. Study on quantitative and qualitative characters of onion cultivars and determination of the relationship between some character and storability. Seedling and Seed 22: 67–86. (In Persian)
9. Gorrepati K., Murkute A.A., Bhagat Y., and Gopal J. 2018. Post-harvest losses in different varieties of onion. Indian Journal of Horticulture 75(2): 314-318. https://doi.org/10.5958/0974-0112.2018.00052.X.
10. Gubb I.R., and MacTavish H.S. 2002. Onion pre- and postharvest consideration. In Rabinowitch H. D. and Currah, L. (Eds), Allium Crop Science: Recent Advances, pp. 233–265. Wallingford, UK: CAB International.
11. Ko S., Chang W., Wang J., Cherng S., and Shanmugasundaram S. 2002. Storage variability among short-day onion cultivars under high temperature and high relative humidity, and its relationship with disease incidence and bulb characteristics. Journal of the American Society for Horticultural Science 127(5): 848–854. https://doi.org/10.21273/JASHS.127.5.848.
12. McCallum J.A., Grant D.G., McCartney E.P., Scheffer J., Shaw M.L., and Butler R.C. 2001. Genotypic and environmental variation in bulb composition of New Zealand adapted onion (Allium cepa) germplasm. New Zealand Journal of Crop and Horticultural Science 29(3): 149–158. https://doi.org/10.1080/01140671.2001.9514173.
13. Miedema P. 1994. Bulb dormancy in onion. I.The effects of temperature and cultivar on sprouting and rooting. Journal of Horticultural Science 69(1): 29–39. https://doi.org/10.1080/14620316.1994.11515245.
14. Murkute A.A., and Gorrepati K. 2018. Biochemical Alterations in Short Day Onion (Allium cepa) Varieties Under Storage. National Academy Science Letters 41(5): 313–316. https://doi.org/10.1007/s40009-018-0654-x.
15. Pike L.M. 1986. Onion Breeding. In Breeding Vegetable Crops, 357–394. USA: AVI Publishing Co.
16. Ramin A.A. 1999. Storage potential of bulb onions (Allium cepa ) under high temperatures. Journal of Horticultural Science and Biotechnology 74(2): 181–186. https://doi.org/10.1080/14620316.1999.11511092.
17. Rivera Martínez A., Fernández Paz J., and Andrés Ares J.L. 2005. Evaluation of local onion lines from northwest Spain. Spanish Journal of Agricultural Research 3(1): 90–97. https://doi.org/10.5424/sjar/2005031-128.
18. Yoo K.S., Andersen C.R., and Pike L.M. 1997. Internal CO2concentrations in onion bulbs at different storage temperatures and in response to sealing of the neck and base. Postharvest Biology and Technology 12(2): 157–163. https://doi.org/10.1016/S0925-5214(97)00046-X.
19. Yoo K.S., Lee E.J., and Patil B.S. 2012. Changes in Flavor Precursors, Pungency, and Sugar Content in Short-Day Onion Bulbs during 5-Month Storage at Various Temperatures or in Controlled Atmosphere. Journal of Food Science 77(2): C216–C221. https://doi.org/10.1111/j.1750-3841.2011.02529.x.