تاثیر اسید آمینه‌های آرژنین، پرولین و گلوتامین برخصوصیات مورفولوژیکی و فیزیولوژیکی دو رقم گل جعفری (.Tagetes erecta L)

Subject Areas : Journal of Ornamental Plants

فاطمه رئوف حق پرور ¹ (گروه باغبانی، واحد رشت، دانشگاه آزاد اسلامی، رشت، ایران)
داود هاشم آبادی ² (گروه باغبانی، واحد رشت، دانشگاه آزاد اسلامی، رشت، ایران)
بهزاد کاویانی ³ (گروه باغبانی، واحد رشت، دانشگاه آزاد اسلامی، رشت، ایران)

Received: 2021-09-06 Accepted : 2021-12-29 Published : 2022-09-01

Keywords: ترکیبات فنلی, محرک رشد, نیتروژن آلی, گل خوراکی,

Abstract :

گل جعفری علاوه بر مصارف زینتی و دارویی اخیرا به‌عنوان گل خوراکی نیز مورد توجه قرار گرفته است. در پژوهش حاضر به‌منظور تولید گل‌های جعفری با روش‌های سالم و غیر شیمیایی آزمایشی بصورت فاکتوریل در قالب طرح کاملا تصادفی در سه تکرار با 20 تیمار اجرا شد. تیمارهای آزمایشی شامل دو رقم گل جعفری (زرد و نارنجی)، 3 نوع اسید آمینه آرژنین، گلوتامین و پرولین در 3 سطح (100، 500 و 1000 میکرومولار) و تیمار شاهد (آب مقطر) بودند. نتایج نشان داد که اسیدهای آمینه روی صفات ارزیابی شده اثر مثبت دارند و تیمار 100 میکرومولار آرژنین در صفات تعداد برگ، قطر گل، وزن تر و ماده خشک شاخساره، کاهش نشت یونی و افزایش فعالیت آنزیم کاتالاز در رقم نارنجی موفق‌ترین تیمار است. در رقم زرد، بیشترین تعداد برگ، وزن تر شاخساره، ماده خشک ریشه، کمترین فعالیت آنزیم پلی فنل اکسیداز، کمترین نشت یونی و بیشترین فعالیت آنزیم کاتالاز برای تیمار 1000 میکرومولار پرولین ثبت شد. بیشترین فنل کل در هر دو رقم برای 100 میکرومولار آرژنین ثبت شد. با کاربرد اسیدهای آمینه مقدار فلاونوئیدها در هر دو رقم گل جعفری نسبت به شاهد افزایش یافت. بنابراین کاربرد اسیدهای آمینه بخصوص آرژنین (100 میکرومولار) و پرولین (1000 میکرومولار) به‌ترتیب برای تولید جعفری ’نارنجی‘ و ’زرد‘ به روش آلی و ارگانیک مناسب بوده و توصیه می‌شوند.

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