اثر نسبت‎های مختلف آمونیوم به نیتروژن کل بر برخی خصوصیات کمی و کیفی میوه سیب در ارقام گلاب کهنز اصفهان و گالا

نوع مقاله: پژوهشی

نویسندگان

1 دانشجوی کارشناسی ارشد پردیس کشاورزی و منابع طبیعی دانشگاه تهران

2 عضو هیأت علمی پردیس کشاورزی و منابع طبیعی دانشگاه تهران

چکیده

اثر پنج نوع محلول غذایی با نسبت‎های متفاوت نیتروژن آمونیومی به نیتروژن کل بر خصوصیات کیفی و کمیو غلظت عناصر نیتروژن، پتاسیم و کلسیم میوه سیب در ارقام گالا و گلاب در یک فصل رشد مورد مطالعه قرار گرفت. نسبت آمونیوم به نیتروژن کل در محلول‎های غذایی شماره 1 تا 5 به ترتیبmeq L-1 03/0، 14/0، 10/0، 07/0، 04/0 بود. pH محلول‎های غذایی روی 1/0± 5/6  تنظیم گردید و آزمایش به‎صورت فاکتوریل در قالب طرح بلوک‎های کامل تصادفی با سه تکرار اجرا شد. ویژگی‎های کیفی و کمی میوه‎های مورد ارزیابی شامل طول، قطر، نسبت طول به قطر (L/D)، وزن، سفتی بافت، pH، درصد مواد جامد محلول (TSS)، سطح اسیدیته قابل تیتراسیون (TA) و نسبت (TSS/TA) بودند. عناصر اندازه‎گیری شده شامل نیتروژن، پتاسیم و کلسیم بودند. نسبت‎‌های مختلف آمونیوم به نیترات اثر معنی‎داری بر میزان مواد جامد محلول، سفتی، وزن، قطر، pH، طول میوه، ماده خشک و نسبت  (L/D)میوه‎ها نداشت. شاخص‎های درصد اسیدیته، نسبت (TSS/TS)، درصد N، K و Ca تحت تأثیر نسبت‎های مختلف آمونیوم به نیترات اختلاف معنی‎داری را نشان دادند. افزایش آمونیوم در محلول‎های غذایی موجب کاهش معنی‎دار درصد عناصر Ca و  Kو نسبت (TSS/TA) شد و درصد N و TA با بالارفتن غلظت آمونیوم، بطور معنی‎دار افزایش یافت. ارقام نیز تحت تأثیر نسبت‎های مختلف نیتروژن آمونیومی به نیتروژن کل اختلاف معنی‎داری نشان دادند و در بیشتر شاخص‎های اندازه‎گیری شده، رقم گالا افزایش معنی‎داری را نسبت به رقم گلاب نشان داد.

کلیدواژه‌ها


عنوان مقاله [English]

Effect of different NH4+/‌NH4+ + NO3- ratios on some qualitative and quantitative characteristics of fruit in Gala and Golab Kohanz Esfahan apple cultivars

نویسندگان [English]

  • Salim Mohammad Sokri 1
  • Mesbah Babalar 2
  • Hosein Lesani 2
  • Mohammad Ali Asgari 2
1 M.Sc. Student, Horticulture Department, Tehran University, Karaj, Iran.
2 Faculty Member of Horticulture Department, Faculty of Agriculture, Tehran University, Karaj, Iran.
چکیده [English]

In this research, the effect of different nitrate to ammonium ratios was studied on qualitative and quantitative characteristics of  apple fruit. The nitrate to ammonium ratios were 0.03, 0.14, 0.10, 0.07 and 0.04 meq/L-1. The pH of nutritive solution was adjusted at 6.5 ± 0.1. Experiment was carried out based on a randomized complete block design with three replications. Qualitative and quantitative characteristics of fruit including length, diameter, length to diameter ratio (L­/­D), weight, flesh firmness, pH, total soluble solids, titrable acidity (TA) and nitrogen, potassium and calcium concentrations were evaluated. The ratio of NH4+/ NH4+ + NO3- had no significant effect on total soluble solid, firmness, weight, diameter, pH, length, dry matter and (L­/­D) ratio of fruit. Flavour index (TSS­/­TA) ratio, N, K and Ca concentrations of fruit samples were influenced significantly by NH4+/ NH4+ + NO3- ratio. Increasing ammonium caused a significant decrease on Ca and K concentrations and (TSS­/­TA) ratio of apple fruit, but N concentration and TA were increased, significantly. Cultivars are also influenced by the ratio of NH4+/ NH4+ + NO3-, significantly and Gala often showed higher indices in comparison to Golab cultivar.

کلیدواژه‌ها [English]

  • nutrient solution
  • cultivar
  • Ammonium
  • qualitative and quantitative characteristics
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