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شمس, زهرا, عشقی, سعید, تفضلی, عنایت اله, قرقانی, علی. (1400). بررسی تغییرات میزان فعالیت آنتی‌اکسیدانی، ترکیبات فنلی، رنگیزه‌های فتوسنتزی و صفات کمی میوه ‏در چهار ژنوتیپ‌ وحشی تمشک سیاه (‏Rubus sanctus‏) در مراحل مختلف رسیدگی ‏. , 52(1), 153-169. doi: 10.22059/ijhs.2019.285461.1680
زهرا شمس; سعید عشقی; عنایت اله تفضلی; علی قرقانی. "بررسی تغییرات میزان فعالیت آنتی‌اکسیدانی، ترکیبات فنلی، رنگیزه‌های فتوسنتزی و صفات کمی میوه ‏در چهار ژنوتیپ‌ وحشی تمشک سیاه (‏Rubus sanctus‏) در مراحل مختلف رسیدگی ‏". , 52, 1, 1400, 153-169. doi: 10.22059/ijhs.2019.285461.1680
شمس, زهرا, عشقی, سعید, تفضلی, عنایت اله, قرقانی, علی. (1400). 'بررسی تغییرات میزان فعالیت آنتی‌اکسیدانی، ترکیبات فنلی، رنگیزه‌های فتوسنتزی و صفات کمی میوه ‏در چهار ژنوتیپ‌ وحشی تمشک سیاه (‏Rubus sanctus‏) در مراحل مختلف رسیدگی ‏', , 52(1), pp. 153-169. doi: 10.22059/ijhs.2019.285461.1680
شمس, زهرا, عشقی, سعید, تفضلی, عنایت اله, قرقانی, علی. بررسی تغییرات میزان فعالیت آنتی‌اکسیدانی، ترکیبات فنلی، رنگیزه‌های فتوسنتزی و صفات کمی میوه ‏در چهار ژنوتیپ‌ وحشی تمشک سیاه (‏Rubus sanctus‏) در مراحل مختلف رسیدگی ‏. , 1400; 52(1): 153-169. doi: 10.22059/ijhs.2019.285461.1680

بررسی تغییرات میزان فعالیت آنتی‌اکسیدانی، ترکیبات فنلی، رنگیزه‌های فتوسنتزی و صفات کمی میوه ‏در چهار ژنوتیپ‌ وحشی تمشک سیاه (‏Rubus sanctus‏) در مراحل مختلف رسیدگی ‏

علوم باغبانی ایران
دوره 52، شماره 1، خرداد 1400، صفحه 153-169    اصل مقاله (1.31 M)
نوع مقاله: مقاله پژوهشی
شناسه دیجیتال (DOI): 10.22059/ijhs.2019.285461.1680
نویسندگان
زهرا شمس1؛ سعید عشقی* 2؛ عنایت اله تفضلی2؛ علی قرقانی3
1دانشجوی دکتری، دانشکده کشاورزی، دانشگاه شیراز، شیراز، ایران ‏
2استاد، دانشکده کشاورزی، دانشگاه شیراز، شیراز، ایران ‏
3دانشیار، دانشکده کشاورزی، دانشگاه شیراز، شیراز، ایران ‏
چکیده
مطالعه حاضر به‏منظور بررسی تنوع در ویژگی‌های آنتی‌اکسیدانی، ترکیبات فنلی، صفات کمی میوه و میزان رنگدانه‌های ژنوتیپ‌های وحشی تمشک‌سیاه ایران انجام‏گرفت. برای این منظور، چهار ژنوتیپ تمشک‌ سیاه شامل بابلسر، نمک‌آبرود، بندرگز و ناهارخوران متعلق به گونه Rubus sanctus که از شمال ایران جمع آوری شده بودند و در کلکسیون تمشک‌ سیاه دانشگاه شیراز نگهداری می‌شدند، انتخاب و در قالب آزمایش فاکتوریل بر پایه طرح بلوک‌های کامل تصادفی در چهار تکرار و در دو سال  متوالی مورد بررسی قرار‌گرفتند. سپس در سه مرحله مختلف رسیدگی میوه (سبز، قرمز، سیاه) از ژنوتیپ‌های مورد نظر نمونه تهیه‏شد. بر‏اساس نتایج تفاوت معنی‌داری بین ژنوتیپ‌های مطالعه‏شده از لحاظ صفات IC50 (50/25-65/46درصد)، فنل کل (53/350-67/224میلی‌گرم در 100 گرم ماده خشک)، فلاونوئید (37/812 - 71/531 میلی‌گرم در 100 گرم ماده خشک)، فلاونون (55/75-47/18 میلی‌گرم در 100 گرم ماده خشک)، آنتوسیانین (57/281- 23/92 میلی‌گرم در 100 گرم ماده تازه) به‌همراه دیگر صفات وجود‌ داشت. علاوه بر این، میزان ترکیبات فنلی و آنتی‌اکسیدان میوه سیاه رنگ در مقایسه با دیگر مراحل رسیدگی بیشترین مقدار بود. همچنین ارتباط مثبت و معنی‌داری بین میزان آنتی‌اکسیدان و ترکیبات فنلی مشاهده شد. ژنوتیپ بابلسر با دارا بودن بیشترین میزان فنل (53/350 میلی‌گرم در 100 گرم ماده خشک)،  آنتوسیانین (57/281 میلی‌گرم در 100 گرم ماده تازه)، فلاونون (55/75 میلی‌گرم در 100 گرم ماده خشک)، فلاونوئید (37/812 میلی‌گرم در 100 گرم ماده خشک) و کمترین میزان IC50 (25/46 درصد) به عنوان بهترین ژنوتیپ از لحاظ ارزش غذایی مشخص گردید.
کلیدواژه‌ها
تمشک سیاه؛ تجزیه رگرسیون؛ ژرم‌پلاسم‏
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