نوع مقاله : مقاله پژوهشی
نویسنده
دانش‌آموخته دکتری زراعت، دانشکده کشاورزی، دانشگاه صنعتی شاهرود، شاهرود، ایران.
چکیده
این پژوهش به منظور بررسی اثر اسید آسکوربیک و عصاره جلبک دریایی بر صفات کمی و کیفی زعفران در مزرعه شخصی در شهرستان شاهرود و آزمایشگاه دانشگاه صنعتی شاهرود از مهر 1400 تا پاییز 1401 اجرا شد. آزمایش در قالب طرح بلوک‌های کامل تصادفی در سه تکرار انجام شد. محلولپاشی شامل هفت سطح (شاهد (محلولپاشی با آب مقطر)، 2، 3 و 4 میلیگرم در لیتر عصاره جلبک قهوه ای (Ascophyllum nodosum) و 50، 100 و 150 میلیمولار اسید آسکوربیک) بود. وزن تر گل در گیاهانی به ثبت رسید که با 4 میلیگرم در لیتر عصاره جلبک محلولپاشی شده بودند که نسبت به شاهد 12/50درصد افزایش نشان داد. وزن خشک کلاله با کاربرد تمامی سطوح عصاره جلبک و اسید آسکوربیک از 5/37 درصد تا 9/67 درصد نسبت به شاهد افزایش یافت. آنتوسیانین کلاله در گیاهانی که 2، 3 و 4 میلیگرم در لیتر عصاره جلبک را به‌صورت محلولپاشی دریافت کرده بودند بهترتیب 11/53، 28/87 و 23/07 درصد نسبت به شاهد افزایش یافت. فنل کل کلاله در گیاهانی که 2، 3 و 4 میلیگرم در لیتر عصاره جلبک و 100 و 150 میلیمولار اسید آسکوربیک را دریافت کردند، به ترتیب12/87، 20/99، 8/02، 10/87 و 8/96 درصدنسبت به شاهد افزایش یافت. سافرانال موجود در کلاله تحت تأثیر محلولپاشی 3 میلیگرم در لیتر عصاره جلبک و 100 میلیمولار اسید آسکوربیک بهترتیب به میزان 9/69 و 3/65 درصد نسبت به شاهد افزایش یافت. در مجموع میتوان اینطور بیان کرد که با مصرف عصاره جلبک و اسید آسکوربیک میتوان خصوصیات کیفی و کمی زعفران را بهبود داد.
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