اثر دمای محیط ریشه بر فعالیت آنتی اکسیدانت های بنه زعفران

نوع مقاله: مقاله علمی پژوهشی

نویسندگان

1 دانش آموخته کارشناسی ارشد گروه زراعت، دانشکده کشاورزی، دانشگاه تربیت مدرس.

2 دانشیار گروه زراعت دانشکده کشاورزی دانشگاه تربیت مدرس.

3 دانشیار گروه علوم گیاهی دانشکده علوم پایه دانشگاه تربیت مدرس.

4 دانشجوی دکتری گروه زراعت دانشکده کشاورزی دانشگاه تربیت مدرس.

چکیده

 به‌منظور ارزیابی اثر دمای محیط ریشه بر رشد و فعالیت آنتی اکسیدانت‌های موجود در بنه زعفران، آزمایشی در قالب طرح کاملاً تصادفی با سه تکرار در شرایط اتاق رشد اجرا گردید. در این آزمایش اثر دو دمای 1±23 و 1±33 درجه سانتی‌گراد بر فعالیت آنزیم‌های آنتی‌اکسیدانت: پراکسیداز، پلی فنل اکسیداز، سوپر اکسید دیسموتاز، کاتالاز و اکسین اکسیداز در جوانه انتهایی و بنه زعفران از تیرماه (دوره خواب بنه) تا مهرماه (شروع رشد بنه) مورد بررسی قرار گرفت. نتایج نشان داد که در هر دو دما، فعالیت آنزیم‌ها در تیرماه حداقل بود. در مهرماه فعالیت آنزیم‌های مذکور در دمای 23 درجه سانتی‌گراد همزمان با شروع رشد ریشه، جوانه انتهایی و برگ در بنه‌های زعفران افزایش یافت، اما در دمای 33 درجه سانتی‌گراد، هیچ‌گونه تغییری در فعالیت‌های آنزیمی مشاهده نشد. همچنین بیشترین میزان قندهای محلول (گلوکز، مانوز و آرابینو) در جوانه و بنه زعفران در دمای 23 درجه سانتی‌گراد به دست ‌آمد. با توجه به نتایج حاصل از این پژوهش، به نظر می‌رسد دمای 33 درجه سانتی‌گراد در محیط کشت با ایجاد اختلال در فعالیت آن‌ها موجب ادامه خواب در بنه‌های زعفران می‌شود و در مقابل در دمای 23 درجه سانتی‌گراد، افزایش فعالیت آنزیمی موجب تحریک رشد زعفران می‌شود.

کلیدواژه‌ها

موضوعات


عنوان مقاله [English]

The effect of root-zone temperature on antioxidant activities in saffron corm

نویسندگان [English]

  • Fatemeh Nasirian 1
  • Ali Sorooshzadeh 2
  • Faezeh Ghanati 3
  • Hussein Oraki 4
1 M.Sc. Student, Agronomy Department, College of Agriculture, Tarbiat Modares University.
2 Associate professor, Agronomy Department, College of Agriculture, Tarbiat Modares University
3 Associate Professor, Science Faculty, Tarbiat Modarres University, Tehran, Iran.
4 PhD Student, Agronomy Department, College of Agriculture, Tarbiat Modares University.
چکیده [English]

This research was conducted in a completely randomized design with three replications, to evaluate the effect of root-zone temperature on antioxidant activity in saffron corm in 2013. In this experiment, effect of two root-zone temperatures (23±1°C and 33±1°C ) in growth chamber on the activity of antioxidant enzymes: peroxidase, polyphenol oxidase, superoxide dismutase, catalase and auxin oxidase in the apical of saffron corms during corm dormancy stage (July) and at beginning corm growing stage (October) were studied. The results showed that at both root-zone temperatures the activity of all enzymes were least in July. Moreover at the 33°C root-zone temperature no differences in enzyme activities were observed between the months of July to October. In addition measured soluble sugars in buds and corms of saffron showed the highest rate of glucose, mannose, and arabinose at a temperature of 23° C, respectively. Thus, treatment of 23° C as the best temperature for storage and maintenance of saffron corms was introduced.

کلیدواژه‌ها [English]

  • Antioxidant
  • Catalase
  • Peroxidase
  • Polyphenol oxidase
  • Super oxidase dismutase
  • Auxin oxidase
  • Saffron

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