كاهش قهوه‌‌اي شدن و حفظ كيفيت پس از برداشت گل بريدني نرگس رقم ՚شهلاՙ (Narcissus tazetta L. cv. ‘Shahla’) با استفاده از گاما آمينو بوتيريك اسيد

Reducing browning and keeping quality of narcissus (Narcissus tazetta L. cv. ‘Shahla’) cut flowers using gamma amino butyric acid

ﻧﺮﮔﺲ ﯾﮑﯽ از ﮔﻞﻫﺎي ﺳﻮﺧﻮار ﺑﺮﯾﺪﻧﯽ ﻣﯽﺑﺎﺷﺪ ﮐﻪ ﺑﻪ ﻋﻠﺖ زﯾﺒﺎﯾﯽ، و ﻋﻄﺮ ﻣﻮرد ﺗﻮﺟﻪ ﻣﺸﺘﺮﯾﺎن ﻗﺮار ﮔﺮﻓﺘﻪ اﺳﺖ، اﻣﺎ ﺑﺎ ﺗﺎﺳﻒ ﻋﻤﺮﮔﻠﺠﺎﯾﯽ ﮐﻢ و ﭘﮋﻣﺮدﮔﯽ ﺳﺮﯾﻊ ﮔﻠﺒﺮگﻫﺎ از ﻋﻮاﻣﻞ ﻣﺤﺪود ﮐﻨﻨﺪه ﻓﺮوش اﯾﻦ ﮔﻞ ﻣﯽﺑﺎﺷﺪ. ﺑﺮاي ﺑﺮرﺳﯽ ﺣﻔﻆ ﮐﯿﻔﯿﺖ ﭘﺲ از ﺑﺮداﺷﺖ ﮔﻞ ﺑﺮﯾﺪﻧﯽ ﻧﺮﮔﺲ، ﮔﻞﻫﺎي ﻧﺮﮔﺲ از ﻣﺰارع ﻧﺮﮔﺲ ﺑﺨﺶ ﺧﻔﺮ، در ﺟﻨﻮب ﺷﺮﻗﯽ اﺳﺘﺎن ﻓﺎرس ﺑﺮداﺷﺖ و ﺑﺎ ﭘﻮﺷﺶﻫﺎي ﮐﺎﻏﺬي ﺑﻪ آزﻣﺎﯾﺸﮕﺎه ﭘﺲ از ﺑﺮداﺷﺖ اﻧﺘﻘﺎل داده ﺷﺪﻧﺪ، ﺳﭙﺲ ﺑﻪ ﺻﻮرت ﭘﯿﻮﺳﺘﻪ در ﻇﺮفﻫﺎي ﺣﺎوي ﮔﺎﻣﺎ آﻣﯿﻨﻮﺑﻮﺗﯿﺮﯾﮏ اﺳﯿﺪ )ﮔﺎﺑﺎ( )1 و 5 ﻣﯿﻠﯽﻣﻮل ﺑﺮﻟﯿﺘﺮ(، آب ﻣﻘﻄﺮ و ﺳﻮﮐﺮوز 2% ﻗﺮار داده ﺷﺪﻧﺪ. آب ﻣﻘﻄﺮ و ﺳﻮﮐﺮوز 2% ﺑﻪ ﻋﻨﻮان ﺷﺎﻫﺪ در ﻧﻈﺮ ﮔﺮﻓﺘﻪ ﺷﺪﻧﺪ. وﯾﮋﮔﯽﻫﺎﯾﯽ ﭼﻮن ﺷﺎﺧﺺ ﭘﺎﯾﺪاري ﻏﺸﺎ، آﻧﺰﯾﻢ ﭘﻠﯽ ﻓﻨﻮل اﮐﺴﯿﺪاز، ﺷﺪت ﻗﻬﻮهاي ﺷﺪن ﮔﻠﺒﺮگﻫﺎ، ﮐﯿﻔﯿﺖ ﻇﺎﻫﺮي ﮔﻞ و ﮐﻠﺮوﻓﯿﻞ ﺳﺎﻗﻪ در 9 روز ﻧﮕﻬﺪاري ﻣﻮرد ارزﯾﺎﺑﯽ ﻗﺮار ﮔﺮﻓﺘﻨﺪ. ﻏﻠﻈﺖ 1 ﻣﯿﻠﯽ ﻣﻮل ﺑﺮ ﻟﯿﺘﺮ ﮔﺎﺑﺎ ﺑﻪ ﻃﻮر ﻣﻌﻨﯽداري ﺑﺎﻋﺚ ﻧﮕﻬﺪاري ﮐﯿﻔﯿﺖ ﮔﻞﻫﺎ ﺷﺪ. ﮐﻤﺘﺮﯾﻦ ﺷﺎﺧﺺ ﭘﺎﯾﺪاري در ﺗﯿﻤﺎر ﺷﺎﻫﺪ آب ﻣﻘﻄﺮ دﯾﺪه ﺷﺪ. ﮔﻞﻫﺎي ﺗﯿﻤﺎر ﺷﺪه ﺑﺎ ﻏﻠﻈﺖ 1 ﻣﯿﻠﯽﻣﻮل ﺑﺮ ﻟﯿﺘﺮ ﮔﺎﺑﺎ ﺑﻪﻃﻮر ﻣﻌﻨﯽداري ﺷﺪت ﻗﻬﻮهاي ﺷﺪن ﮐﻤﺘﺮي ﻧﺴﺒﺖ ﺑﻪ ﺷﺎﻫﺪ آب ﻣﻘﻄﺮ و ﺳﻮﮐﺮوز ﻧﺸﺎن دادﻧﺪ. ﺗﻔﺎوت ﻣﻌﻨﯽداري ﺑﯿﻦ ﮐﻠﺮوﻓﯿﻞ ﺷﺎﻫﺪ و ﻧﻤﻮﻧﻪﻫﺎي ﺗﯿﻤﺎر ﺷﺪه ﺑﺎ ﮔﺎﺑﺎ دﯾﺪه ﻧﺸﺪ.

Narcissus is one of the bulbous cut flowers that has attracted the attention of customers due to its beauty and fragrance, however its short vase life and rapid wilting of the petals are the factors limiting the demand for this flower. To improve the postharvest quality of narcissus cut flowers, the flowers were harvested from narcissus farms in Khafr district, Jahrom city located in the southeast of Fars and transferred to the postharvest laboratory with paper coatings; then placed in containers containing gamma aminobutyric acid (GABA) (1 and 5 mM), distilled water and 2% sucrose. Distilled water and 2% sucrose were considered as controls. Factors such as membrane stability index, polyphenol oxidase activity, petal browning intensity, flower quality and stem chlorophyll during 9 days of storage were evaluated. The concentration of 1 mM GABA significantly maintained the quality of the flowers. The lowest stability index was observed in the distilled water control treatment. The treated flowers with 1 mM GABA showed significantly less browning intensity than distilled water and sucrose controls. No significant difference was observed between the chlorophyll content of control and GABA treated samples.