نوع مقاله : مقاله پژوهشی
نویسندگان
1 دانشجوی کارشناسی ارشد، گروه علوم باغبانی، دانشکده کشاورزی و منابع طبیعی، واحد علوم و تحقیقات، دانشگاه آزاد اسلامی، تهران، ایران
2 استادیار، گروه علوم باغبانی، دانشکده کشاورزی و منابع طبیعی، واحد علوم و تحقیقات، دانشگاه آزاد اسلامی، تهران، ایران
3 استادیار، گروه گیاه‌پزشکی، دانشکده کشاورزی و منابع طبیعی، واحد علوم و تحقیقات، دانشگاه آزاد اسلامی، تهران، ایران
چکیده
شناسه دیجیتال (DOR):
98.1000/1735-0905.1398.35.291.94.2.1575.1575
رز یکی از مهمترین گل‌های شاخه بریده دنیاست که نگهداری بعد از برداشت آن چالشی مهم محسوب می‌شود. در این تحقیق اثر رقت‌های 200، 400 و 600 قسمت در میلیون کیتوزان و اسانس‌های زیره (Cuminum cyminum L.) و دارچین (Cinnamomum verum L.) بر کیفیت پس از برداشت و مهار قارچ Botrytis cinerea، عامل بیماری پوسیدگی خاکستریگل شاخه بریده رز رقم دلسویتا در شرایط آزمایشگاهی ارزیابی شد. برای این منظور گل‌ها به مدت 1 ساعت در رقت‌های مختلف تیمار و بعد تا پایان عمر گلجایی در آب مقطر قرار گرفتند. صفاتی مانند عمر گلجایی، شاخص ثبات غشاء گلبرگ، محتوای کلروفیل برگ، محتوای آبی برگ، گلبرگ و ساقه و محتوای کربوهیدرات محلول گلبرگ تا 9 روز پس از برداشت و با دوره‌های زمانی 9 روزه، بررسی و ثبت شدند. کاربرد اسانس‌های گیاهی و کیتوزان در زمان‌های مختلف پس از برداشت، منجر به بهبود بیشتر صفات مورد بررسی گردید. اثر اسانس‌های دارچین و زیره و همچنین کیتوزان با رقت 200 قسمت در میلیون، در بهبود بیشتر صفات مربوط به ماندگاری بهتر از سایر غلظت‌ها بود. رقت‌های 400 و 600 قسمت در میلیون کیتوزان، اسانس‌های دارچین و زیره نیز به‌طور کامل مانع از رشد قارچ B. cinerea شد. در نهایت، نتایج این پژوهش بیانگر آن بود که کاربرد کیتوزان و اسانس‌های گیاهیزیره و دارچین منجر به بهبود ویژگی‌های کیفی پس از برداشت و مهار قارچ B. cinerea و در نتیجه افزایش عمر گلجایی گل رز رقم دلسویتا شد. بنابراین، کاربرد این ترکیب‌های زیستی در قالب یک فرمولاسیون پایدار به‌منظور افزایش مدت زمان ماندگاری و ارتقاء سطح کمّی و کیفی گل شاخه بریده رز توصیه می‌شود.
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