| تعداد نشریات | 286 |
| تعداد نشریات سازمان | 84 |
| تعداد شماره‌ها | 2,846 |
| تعداد مقالات | 32,300 |
| تعداد مشاهده مقاله | 41,387,102 |
| تعداد دریافت فایل اصل مقاله | 18,562,174 |
ارزیابی خصوصیات مورفو-فیزیولوژیک برگ و میوه، و ویژگی های کیفیت روغن برخی ارقام و ژنوتیپ‌های زیتون در استان ایلام | ||
| نهال و بذر | ||
| دوره 38، شماره 1، فروردین 1401، صفحه 109-127 اصل مقاله (1.35 M) | ||
| نوع مقاله: مقاله پژوهشی | ||
| شناسه دیجیتال (DOI): 10.22092/spj.2023.361111.1292 | ||
| نویسندگان | ||
| فاطمه شادی وند1؛ جواد عرفانی مقدم* 1؛ فردین قنبری2 | ||
| 1گروه علوم باغبانی، دانشکده کشاورزی، دانشگاه ایلام، ایلام، ایران. | ||
| 2گروه علوم باغبانی ، دانشکده کشاورزی، دانشگاه ایلام، ایلام، ایران. | ||
| چکیده | ||
| در این پژوهش، برخی از ارقام و ژنوتیپ‌های زیتون در غرب کشور از نظر ویژگی‌های مورفو-فیزیولوژیکی برگ و میوه و درصد ترکیبات روغنی درسال های 1398 و 1399 در باغ مجتمع میثاق سبز در شهر مورموری از توابع شهرستان آبدانان و یکی از باغ‌های تجاری شهرستان دره‌شهر در استان ایلام بررسی شدند. ارقام و ژنوتیپ‌های زیتون شامل: ارقام زرد، شیراز، شنگه، کرونیکی، گلوله و مانزانیلا، و ژنوتیپ‌های 4 و 7 از منطقه مورموری و ژنوتیپ‌های 9، 10 و 11 از شهرستان دره‌شهر بودند. نتایج ارزیابی صفات نشان داد بین ارقام و ژنوتیپ‌های زیتون مورد بررسی، از نظر خصوصیات مرفو-فیزیولوژیکی و کیفیت روغن تفاوت معنی‌داری وجود داشت. بیشترین وزن میوه برای رقم زرد و گلوله (24/4 گرم) و بیشترین طول میوه در ژنوتیپ 7 (36/2 سانتی‌متر) مشاهده شد. بیشترین قطر، ضخامت گوشت و وزن گوشت میوه در رقم گلوله ثبت شد. همچنین بیشترین درصد روغن در ماده تر مربوط به رقم زرد (71/23 %) بود. نتایج مربوط به تجزیه به عامل‌های اصلی نشان داد که پنج عامل اول 47/91 درصد از واریانس کل مشاهده شده در بین نمونه‌های مطالعه شده را توضیح دادند. در تجزیه به عامل‌ها، طول و قطر میوه و هسته، وزن میوه و هسته، وزن گوشت میوه، زمان رسیدگی و تغییر رنگ میوه از صفات تاثیرگذاری بودند که نشان می‌دهد این خصوصیات می توانند برای ارزیابی ژرم‌پلاسم زیتون مفید باشند. نتایج کلی نشان داد برخی ارقام زیتون مانند رقم زرد و گلوله، با توجه به صفات بررسی شده، سازگاری بهتری با شرایط محیطی منطقه هدف در استان ایلام داشتند. | ||
| کلیدواژه‌ها | ||
| زیتون؛ وزن میوه؛ ترکیبات روغنی؛ پروفایل اسید های چرب؛ سازگاری | ||
| عنوان مقاله [English] | ||
| Evaluation of Morpho-Physiological Characteristics of Leaves and Fruits, and Oil Quality Properties of Some Olive Cultivars and Genotypes in Ilam Province in Iran | ||
| نویسندگان [English] | ||
| F. Shadivand1؛ J. Erfani-Moghaddam1؛ F. Ghanbari2 | ||
| 1Department of Horticultural Sciences, Faculty of Agriculture, Ilam University, Ilam, Iran. | ||
| 2Department of Horticultural Sciences, Faculty of Agriculture, Ilam University, Ilam, Iran. | ||
| چکیده [English] | ||
| In this study, morpho-physiological characteristics and oil quality properties of some olive cultivars and genotypes were evaluated in private olive orchards in Murmouri and Darehshar counties in Ilam province, Iran, in 2019 and 2020. Olive cultivars and genotypes included cv. Zard, cv. Shiraz, cv. Shengeh, cv. Koroneiki, cv. Golole, cv. Manzanilla, genotypes 4 and 7 were collected from Murmouri, and genotypes 9, 10 and 11 from Darehshahr. There were significant differences between cultivars/genotypes for morpho-physiological characteristics of leaf and fruit. The highest fruit weight (4.24 g) belonged to cv. Zard and cv. Golole, and the highest fruit length (2.36 cm) observed in genotype 7. The highest diameter, fruit flesh thickness and flesh weight recorded in cv. Golole. Also, the highest oil content in fresh matter (23.71%) belonged to cv. Zard. The results of principle component analysis (PCA) revealed that the first six components explained 91.47% of the total variation in morpho-physiological characteristics and oil quality properties. In PCA, fruit length, fruit diameter, stone dimensions, fruit and stone weight, flesh weight, fruit coloring and ripening times were predominant in the first component, indicating that these characteristics can be useful for evaluation of olive germplasm. Overall results of this study showed that some olive cultivars such as cv. Zard and cv. Golole were better adapted to the environmental conditions of the target areas in Ilam province in Iran. | ||
| کلیدواژه‌ها [English] | ||
| Olive, fruit weight, oil compositions, fatty acids profile, adaptation | ||
| مراجع | ||
|
Ahmadipour, S., and Arji, I. 2012. Evaluation on Zard and Roghani olive cultivars responses in different regions of Kermanshah. Journal of Plant Productions 35:113-125.
Ajamgerd, F., and Zeinanloo, A. A. 2013. Comparison of quantitative and qualitative yield of olive cultivars in north of khuzestan province, Iran. Seed and Plant Improvement Journal 29-1 (3): 567-579 (in Persian).
Alfei, B., Magli, M., Rotondi, A., and Pannelli, G. 2008. Chemical and organoleptic characterization of Italian Monovarietal olive oils. pp. 9-13. In: Proceedings of the Sixth International Symposium on Olive Growing. Evora, Portugal.
Arji, I., Norizadeh, M., Mostafavi, K., and Gholami, R. 2018. Evaluation of vegetative, reproductive and plomological characteristics of some promising olive genotypes in Tarom of Zanjan in Iran. Seed and Plant Improvement Journal 34 (3): 265-285 (in Persian).
Arji, I., Gholami, R., and Najafi, M. 2019. Pomological characteristics and fruit yield of some of Ilam native olive genotypes under Sarpol-e-Zahab environmental conditions. Seed and Plant Improvement Journal 35 (2): 153-170 (in Persian).
Banat, F., Pal, P., Jwaied, N., and Al-Rabadi, A. 2013. Extraction of oil from olive cake using soxhlet apparatus. American Journal of oil and Chemical Technologies 1: 2326-6570.
Bannon, C. D., Craske, J. D., Hai, N. T., Harper, N. L., and O'Rourke, K. L. 1982. Analysis of fatty acid methyl esters with high accuracy and reliability: II. Methylation of fats and oils with boron trifluoride-methanol. Journal of Chromatography A 247: 63-69.
Borges, T. H., Pereira, J. A., Cabrera-Vique, C., Lara, L., Oliveira, A. F., and Seiquer, I. 2017. Characterization of Arbequina virgin olive oils produced in different regions of Brazil and Spain: Physicochemical properties, oxidative stability and fatty acid profile. Food Chemistry 215: 454-462.
Boskou, D., Blekas, G., and Tsimidou, M. 2006. Olive oil composition. pp. 41–72. In: D. Boskou (ed.) Olive oil: Chemistry and technology. AOCS Press.
Bulotta, S., Celano, M., Lepore, S. M., Montalcini, T., Pujia, A., and Russo, D. 2014. Beneficial effects of the olive oil phenolic components oleuropein and hydroxytyrosol: focus on protection against cardiovascular and metabolic diseases. Journal of Translational Medicine 12: 1-9.
Connor, D. J., and Fereres, E. 2010. The physiology of adaptation and yield expression in olive. Horticultural Reviews 31: 155-229.
Dabbou, S. 2011. Chemical composition of virgin olive oils from Koroneiki cultivar grown in Tunisia with regard to fruit ripening and irrigation regimes. Journal of Food Science and Technology 46: 577-585.
Dag, A., Harlev, G., Lavee, S., Zipori, I., and Kerem, Z. 2014. Optimizing olive harvest time under hot climatic conditions of Jordan Valley, Israel. European Journal of Lipid Science and Technology116: 169-176.
Di Vaio, C., Nocerino, S., Paduano, A., and Sacchi, R. 2013. Influence of some environmental factors on drupe maturation and olive oil composition. Journal of the Science of Food and Agriculture 93: 1134-139.
García-Inza, G. P., Castro, D. N., Hall, A. J., and Rousseaux, M. C. 2014. Responses to temperature of fruit dry weight, oil concentration, and oil fatty acid composition in olive (Olea europaea L. var. ‘Arauco’). European Journal of Agronomy 54: 107-115.
García-Inza, G. P., Castro, D. N., Hall, A. J., and Rousseaux, M. C. 2016. Opposite oleic acid responses to temperature in oils from the seed and mesocarp of the olive fruit. European Journal of Agronomy, 76: 138-147.
García-Inza, G. P., Hall, A. J., and Rousseaux, M. C. 2018. Proportion of oleic acid in olive oil as infuenced by the dimensions of the daily temperature oscillation. Scientia Horticulturae, 227: 305-312.
Gholami, R., Arji, I., and Akbari, F. 2018. Evaluation of Some Fruit Characteristics and Yield Promising Olive Genotypes in Kermanshah province in Iran. Seed and Plant Improvement Journal 34 (2): 161-175 (in Persian).
Gonzalez, S., Duncan, S. E., O’Keefe, S. F., Sumner, S. S., and Herbein, J. H. 2003. Oxidation and textural characteristics of butter and ice cream with modified fatty acid profiles. Journal of Dairy Science 86: 70-77.
Grogan, S. M. 2016. Phenotypic plasticity of winter wheat heading date and grain yield across the US Great Plains. Crop Science 56: 2223-2236.
Hamidoghli, Y., Jamalizadeh, S., and Ramzani Malekroudi, M. 2008. Determination of harvesting time effect on quality and quantity of olive oil in Roudbar regions. Journal of Food, Agriculture and Environment 6: 238-242 (in Persian).
Hashempour, A., Azimi, M., and Asadi-Sanam, S. 2022. Evaluation of oil fatty acid profiles of some promising olive cultivars and genotypes in Tarom region of Zanjan province. Iranian Journal of Horticultural Science 52: 937-949 (in Persian).
Jibara, G., Jahwar, A., Bido, Z., Cardone, G., Dragotta, A., and Famiani, F. 2006. Preliminary results on the characterization of fruit and oil quality of the main Syrian olive cultivars. Olivebioteq 1: 183-186.
Kavvadias, V. 2018. Efects of carbon inputs on chemical and microbial properties of soil in irrigated and rainfed olive groves. pp. 137-150. In: Munoz, M., and Zornoza, R. Soil Management and climate change: Effects on organic carbon, nitrogen dynamics, and greenhouse gas emissions.
Kiritsakis, A., and Shahidi, F. 2017. Olive oil quality and its relation to the functional bioactives and their properties. pp. 205-219. In: Shahidi, F., and Kiritsakis, A. (eds.), Olives and olive oil as functional foods: Bioactivity, chemistry and processing. John Wiley & Son, Ltd.
Lavee, S., and Wodner, M. 2004. The effect of yield, harvesting time and fruit size on the oil content of irrigated olive trees (Olea europaea), cvs. Barnea and Manzanillo. Scientia Horticulturrae 99: 267-277.
Lorite, I. J. 2018. Evaluation of olive response and adaptation strategies to climate change under semi-arid conditions. Agricultural Water Management, 204: 247-261.
Mohammadi, H., and Vakili, D. 2007. Olive (planting, harvesting and processing). Neday-e-Sabze Shomal Publications. Rasht, Iran. 214 pp. (in Persian).
Morales, A., Lefelaar, P. A., Testi, L., Orgaz, F., and Villalobos, F. J. A. 2016. Dynamic model of potential growth of olive (Olea europaea L.) orchards. European Journal of Agronomy 74: 93-102.
Orsavova, J., Misurcova, L., Ambrozova, J. V., Vicha, R., and Mlcek, J. 2015. Fatty acids composition of vegetable oils and its contribution to dietary energy intake and dependence of cardiovascular mortality on dietary intake of fatty acids. International Journal of Molecular Sciences 16: 12871-12890.
Perona, J. S., and Botham, K. M. 2013. Olive oil as a functional food: nutritional and health benefits. pp. 677-771. In: Aparicio, R., and Harwood, J. (eds.) Handbook of olive oil. Springer. The United States of America.
Román, A., Andreu, V., Hernández, M. L., Lagunas, B., Picorel, R., Martínez-Rivas, J. M., and Alfonso, M. 2012. Contribution of the different omega-3 fatty acid desaturase genes to the cold response in soybean. Journal of Experimental Botany 63: 4973-4982.
Rondanini, D. P., Castro, D. N., Searles, P. S., and Rousseaux, M. C. 2014. Contrasting patterns of fatty acid composition and oil accumulation during fruit growth in several olive varieties and locations in a non-Mediterranean region. European Journal of Agronomy 52: 237-246.
Salvador, M., Aranda, F., and Fregapane, G. 2001. Influence of fruit ripening on ‘Cornicabra’ virgin olive oil quality A study of four successive crop seasons. Food Chemistry 73: 45-53.
Seifi, E., Guerin, J., Kaiser, B., and Sedgley, M. 2015. Flowering and fruit set in olive: A review. Iranian Journal of Plant Physiology 5: 1263-1272.
Torkzaban, B., Ataei, S., Saboora, A., Azimi, M., and Hosseini, M. M. 2010. Study of variation of some unknown olive genotypes in collection of Tarom research station in Iran, applying morphological markers. Iranian Journal of Biology 23: 520-531 (in Persian).
| ||
|
آمار تعداد مشاهده مقاله: 143 تعداد دریافت فایل اصل مقاله: 239 |
||