بررسی تاثیر کودهای آلی و شیمیایی بر کیفیت میوه کیوی رقم ’هایوارد‘ طی نگهداری در سردخانه

نوع مقاله : مقالات پژوهشی

نویسندگان

• معصومه کیااشکوریان ¹
• طاهره رئیسی ²
• بیژن مرادی ³
• جواد فتاحی مقدم ¹
• مازیار فقیه نصیری ¹

¹ پژوهشکده مرکبات و میوه‌های نیمه‌گرمسیری، موسسه علوم باغبانی، سازمان تحقیقات، آموزش و ترویج کشاورزی، رامسر، ایران

² پژوهشکده مرکبات و میوه های نیمه گرمسیری، موسسه تحقیقات علوم باغبانی، سازمان تحقیقات، آموزش و ترویج کشاورزی، رامسر، ایران

³ گروه فیزیولوژی و فناوری پس از برداشت، پژوهشکده مرکبات و میوه‌های نیمه‌گرمسیری، موسسه علوم باغبانی، سازمان تحقیقات، آموزش و ترویج، رامسر، ایران

https://doi.org/10.22067/jhs.2022.70366.1054

چکیده

تقاضای مصرف کنندگان برای محصولات ارگانیک به‌علت آگاهی از سلامت و کیفیت غذایی آن‌ها رو به افزایش است. کودهای آلی سلامت خاک و تعادل اکولوژیکی منطقه را حفظ می‌کنند. کشاورزی ارگانیک، به‌عنوان یک سیستم کشاورزی جایگزین برای محافظت از سلامت انسان و محیط زیست می‌تواند کیفیت و ماندگاری محصول را بهبود بخشد. کیوی‌فروت یکی از محصولات مهم کشاورزی در شمال ایران است که در مبادلات تجاری و اشتغال مردم منطقه نقش مؤثری دارد. مطالعه اثر انواع کودهای آلی قابل دسترس در شمال کشور در تغذیه تاک‏های کیوی‏فروت به‌علت گران شدن کودهای شیمیایی و شکل‌گیری بازار مصرف میوه‌های ارگانیک ضروری است. بنابراین تحقیق حاضر با هدف مقایسه تاثیر کاربرد پنج نوع کود آلی و کود شیمیایی بر کیفیت میوه کیوی رقم ’هایوارد‘ طی نگهداری در سردخانه انجام شد. این پژوهش در قالب بلوک‌های کامل تصادفی با شش تیمار (شامل کود شیمیایی، کود گوسفندی، کود گاوی، کود مرغی، ورمی‏کمپوست و آزولا) و سه تکرار روی تاک‌های کیوی‏فروت رقم ’هایوارد‘ طی چهار سال اجرا شد. میوه‌های هر یک از تیمارها بعد از رسیدن مقدار مواد جامد محلول کل میوه (TSS) به حد مناسب 5/6 (تقریباً اواسط آبان) برداشت و در سردخانه با دمای 5/0 درجه سانتی‌گراد و رطوبت نسبی 90 درصد قرار داده شدند. نمونه‌برداری از میوه‌ها در زمان برداشت و با فواصل 30 روز پس از انتقال به سردخانه انجام و ویژگی‌های فیزیکوشیمیایی شامل رنگ گوشت میوه، مواد جامد محلول، اسیدیته، سفتی بافت میوه و کاهش وزن میوه اندازه‌گیری شد. هم‌چنین در پایان سه ماه نگهداری میوه‌های در سردخانه ارزیابی حسی میوه‌ها انجام گردید. نتایج نشان داد مقدار مواد جامد محلول کل و اسیدیته کل در میوه‌های تغذیه شده با کودهای آلی بیشتر از کود شیمیایی بود. بیشترین سفتی گوشت میوه در تغذیه با کود گاوی در سال چهارم با میانگین 74/8 و کمترین مقدار در تغذیه با کود شیمیایی با 2/3 کیلوگرم بر سانتی‌متر مربع بدست آمد. میزان سفتی میوه‌ها طی نگهداری در سردخانه روند کاهشی معنی‌داری را نشان داد. نسبت مواد جامد محلول به اسیدیته طی انبارداری به‌طور معنی‌داری افزایش یافت. هم‌چنین نتایج آنالیز حسی نشان داد میوه‌های تولید شده با کاربرد ورمی‌کمپوست از پذیرش کلی بیشتر نسبت به سایر تیمارهای کوددهی برخوردار بودند. به‌طور کلی استفاده از کودهای آلی گاوی و ورمی‌کمپوست اثر مطلوبی را بر ویژگی‌های مهم میوه کیوی چون مقدار سفتی، کاهش وزن، مواد جامد محلول، اسیدیته و کیفیت حسی نشان داد. بنابراین چنین میوه‌هایی کیفیت انبارداری بهتری را در سردخانه خواهند داشت. در نتیجه به‌نظر می‌رسد با کاهش مصرف کودهای شیمیایی در باغ‌های کنونی، تولید کیوی به استانداردهای تعریف شده برای میوه ارگانیک بسیار نزدیک خواهد شد.

کلیدواژه‌ها

• تست پنل
• کود دامی
• ورمی‌کمپوست
• ویژگی‌های فیزیکوشیمیایی

20.1001.1.20084730.1402.37.2.2.8

موضوعات

• فیزیولوژی پس از برداشت

عنوان مقاله [English]

A Study on Effects of Chemical Fertilizer and Organic Manures on Kiwifruit (Actinidia deliciosa, cv. Hayward) Quality during Cold Storage

نویسندگان [English]

• Masumeh Kiaeshkevarian ¹
• Tahereh Raiesi ²
• Bijan Moradi ³
• Javad Fattahi Moghadam ¹
• Maziyar Faghih Nasiri ¹

¹ Instructor in Citrus and Subtropical Fruits Research Center, Horticultural Science Research Institute, Agricultural Research Education and Extension Organization (AREEO), Ramsar, Iran

² Citrus and Subtropical Fruit Research Center, Horticultural Science Research Institute, Agricultural Research and Education Organization (AREO), Ramsar, Iran

³ Citrus and Subtropical Fruits Research Center, Horticultural Science Research Institute, Agricultural Research Education and Extension Organization (AREEO), Ramsar, Iran

چکیده [English]

Introduction
 Consumers demand for organic products is increasing due to their awareness of health and nutritional quality. Organic manures maintain soil health and ecological balance of the region. Organic agriculture, as an alternative agricultural system to protect human health and the environment can improve the quality and storability of the product. Kiwifruit is one of the most important agricultural products in north of Iran, which plays an effective role in trade and employment of the people. Fertilization is one of the main factors affecting the yield and quality of kiwifruit. Growers use organic manures and chemical fertilizers in their orchard to achieve higher yields. It is necessary to study the effect of various organic manures available in the region on the nutrition of kiwifruit vines due to increase chemical fertilizer prices and the formation of the market for organic fruits. Therefore, the aim of this study was to compare the effect of using five types of organic manures and chemical fertilizer on the quality of Hayward kiwi fruit during cold storage.
 
Materials and Methods
 This research was conducted as randomized complete block design consisting six treatments (including complete chemical fertilizer, sheep manure, cow manure, chicken manure, vermicompost and azolla) on Hayward kiwifruit vines in orchard and factorial experiment with three replicates in cold storage during four years. The fruits were harvested at TSS: 6.5 (approximately mid-November) and then stored at 0.5 ° C and 90% RH for three months. Sampling was performed every month and physicochemical characteristics, including flesh color parameters (L*, C*, h◦), total soluble solids, titratable acidity, firmness and weight loss of fruit were measured. Sensory evaluation of fruits was also performed at the end of three months cold storage. Analysis of variance of the data was done using SAS 9.1 software. The significance of differences between the mean of treatments was determined by using Duncan’s test.
 
Results and Discussion
 The results showed the interaction between year, type of nutrition and cold storage period affected color indices, lightness and chroma. Lightness and chroma value didn’t show significant differences between organic and chemical fertilizer treatments. In addition, their value decreased during cold storage period, significantly. The chroma value indicates the degree of saturation of the green color and is associated with fruit firmness. The hue value was also influenced by the interaction between year and cold storage period and the simple effect of the nutrition type. The highest hue value was observed in chicken manure (108.63) and the lowest in vermicompost (107.66). The hue value decreased significantly after 90 days cold storage. According to the results, a decrease in fruit firmness, TA and an increase in TSS and TSS/TA were observed during cold storage irrespective of treatments. After 90 days, total soluble solids content was higher when organic fertilizers were applied. During the storage of kiwifruit, total soluble solids content increased, significantly. The titratable acidity value in organic fertilizer treatments was higher than chemical fertilizer after 90 days cold storage, significantly. Moreover, titratable acidity value decreased at the end of the cold storage period, significantly. The highest flesh fruit firmness was obtained in cow manure (8.74 kg/cm2) in forth year and chemical fertilizer treatment had the lowest flesh firmness (3.2 kg/cm2) in third year. Fruit lost firmness gradually during the cold storage period. However, no significant difference was found in maturity index (TSS/TA) between treatments. The TSS:TA ratio is highly increased after 90 days. Based on the results of the last two years, azolla, cow and chicken manures showed less weight loss percentage than chemical fertilizer treatment. Moreover, weight loss increased significantly during cold storage period in all treatments and years. Also the results of sensory analysis showed that fruits treated with vermicompost had a higher overall acceptance than other treatments.
 
Conclusion
 Generally, organic nutrition plays an important role in increasing the nutritional value and shelf life of kiwifruit cv.Hayward. Organically produced fruits had higher firmness than conventionally grown fruits during storage. Application of cow manure and vermicompost showed favorable effects on important properties of kiwi fruit such as firmness, weight loss, TSS, TA and sensory quality. Therefore, organic fruits will have better quality in the cold storage. As a result, it seems that by reducing the use of chemical fertilizers in the current orchards, kiwi production will be close to the standards defined for organic fruit.
 

کلیدواژه‌ها [English]

• Organic manure
• Panel test
• Physicochemical properties
• Vermicompost

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