تأثیر محلول‌پاشی اسید هیومیک و نانوآهن بر برخی ویژگی‌های شیمیایی بادمجان (Solanum melongena L.)

نوع مقاله : مقاله پژوهشی

نویسندگان

1 دانشکده علوم باغبانی و مهندسی فضای سبز، دانشکده کشاورزی و تالاب‌ها، دانشگاه ذی‌قار، عراق.

2 دانشکده علوم باغبانی و مهندسی فضای سبز، دانشکده کشاورزی و تالاب‌ها، دانشگاه ذی‌قار، عراق

چکیده

هدف: امروزه بهبود کیفیت تغذیه‌ای برگ و میوه بادمجان و افزایش کارایی عناصر غذایی در شرایط اقلیمی مختلف مورد توجه پژوهشگران قرار گرفته است. علاوه بر این، مطالعه تأثیر تغذیه بر میزان کلروفیل، پروتئین، آنتوسیانین و آلکالوئیدها با روش‌های ساده و قابل تکرار از اهمیت زیادی برخوردار است. بنابراین، هدف این پژوهش بررسی اثر مقادیر مختلف اسید هیومیک و نانوآهن بر برخی ویژگی‌های شیمیایی بادمجان (رقم بارسلونا) بود.
مواد و روش‌ها: این پژوهش در فصل رشد ۲۰۲۵ در ایستگاه تحقیقاتی دانشکده کشاورزی و تالاب‌ها، دانشگاه ذی‌قار، عراق انجام شد. آزمایش به‌صورت فاکتوریل با دو عامل اصلی طراحی شد. عامل اول، محلول‌پاشی اسید هیومیک در سه غلظت ۰، ۲ و ۴ گرم در لیتر بود. عامل دوم، محلول‌پاشی نانوآهن در پنج غلظت ۰، ۲۰، ۴۰، ۶۰ و ۱۰۰ میلی‌گرم در لیتر در نظر گرفته شد. سپس درصد پروتئین کل برگ، درصد نیتروژن برگ، محتوای آنتوسیانین میوه، درصد کلروفیل برگ و محتوای آلکالوئید میوه اندازه‌گیری شد. داده‌ها با استفاده از نرم‌افزار آماری Genstat و تحلیل واریانس (ANOVA) تجزیه و تحلیل شدند. میانگین‌ها بر اساس آزمون حداقل اختلاف معنی‌دار (LSD) در سطح احتمال 05/0 مقایسه شدند.
نتایج: نتایج نشان داد بیشترین تأثیر مثبت بر ویژگی‌های شیمیایی مربوط به غلظت ۴ گرم در لیتر اسید هیومیک بود. این تیمار موجب افزایش درصد نیتروژن برگ (73/3%)، پروتئین کل برگ (32/23%)، کلروفیل برگ (68/17%)، آنتوسیانین میوه 33/11%) و آلکالوئیدهای میوه (45/0%) شد. همچنین بهترین عملکرد مربوط به غلظت ۶۰ میلی‌گرم در لیتر نانوآهن بود؛ به‌طوری‌که مقادیر 56/3% نیتروژن برگ، 28/22% پروتئین، 51/16% کلروفیل، 82/10% آنتوسیانین و 43/0% آلکالوئید مشاهده شد. بر اساس این نتایج می‌توان گفت هر دو تیمار نقش تقویتی در فرآیندهای فیزیولوژیکی و تجمع ترکیبات شیمیایی مهم در گیاه دارند.
نتیجه‌گیری: بر اساس نتایج به‌دست‌آمده، تیمارهای ۴ گرم در لیتر اسید هیومیک و ۶۰ میلی‌گرم در لیتر نانوآهن می‌توانند به‌عنوان بهترین تیمارهای پیشنهادی برای بهبود کیفیت برگ و میوه بادمجان مورد استفاده قرار گیرند. زیرا احتمالاً این مواد موجب افزایش جذب عناصر غذایی و تقویت فعالیت‌های متابولیکی شده و تولید کلروفیل و ترکیبات ثانویه مفید را در گیاه افزایش می‌دهند. بنابراین می‌توان این تیمارها را برای استفاده در برنامه‌های تغذیه‌ای در مناطقی با شرایط مشابه محل مطالعه توصیه کرد.

کلیدواژه‌ها

عنوان مقاله [English]

Effect of spraying of humic acid and nano iron on some chemical characteristics of Eggplant (Solanum melongena L)

نویسندگان [English]

  • Anwar Radhi 1
  • Nazar AL Ghasheem 2
1 Department of Horticulture Sciences and Landscape Engineering, College of Agriculture and Marshlands, University of Thi Qar, Iraq.
2 Department of Horticulture Sciences and Landscape Engineering, College of Agriculture and Marshlands, University of Thi Qar, Iraq.
چکیده [English]

Objective
Nowadays, improving the nutritional quality of eggplant leaves and fruits and increasing the efficiency of nutrients in different climatic conditions has attracted the attention of researchers. In addition, it is very important to study the effect of nutrition on the content of chlorophyll, protein, anthocyanin and alkaloids with simple and reproducible methods. Therefore, the aim of this study was to investigate the effect of different amounts of humic acid and nano-iron on some chemical properties of eggplant (Solanum melongena L., Barcelona cultivar).

Materials and methods
This research was performed during the 2025 growing season at the Research Station of the College of Agriculture and Marshlands, University of Thi Qar, Iraq. A factorial design with two main factors was used in this research. The first factor was foliar spraying with humic acid at three concentrations: 0, 2, and 4 g/L. while, foliar spraying with nano-iron at five concentrations: 0, 20, 40, 60, and 100 mg/L was considered as the second factor. Then, total leaf protein percentage, leaf nitrogen percentage, fruit anthocyanin content, leaf chlorophyll percentage, and fruit alkaloid content were measured. The results were analyzed using the Genstat statistical program and analysis of variance for the studied traits. The means were tested according to the least significant difference (LSD) test (p ≤ 0.05).

Results
The results showed that the greatest positive effect on chemical properties was caused by the concentration of 4 g/L humic acid. This treatment increased the percentage of leaf nitrogen (3.73%), total leaf protein (23.32%), leaf chlorophyll (17.68%), fruit anthocyanin (11.33%), and fruit alkaloids (0.45%). In addition, the best performance was obtained with a concentration of 60 mg/L nanoiron. For this treatment, the values of 3.56% leaf nitrogen, 22.28% protein, 16.51% chlorophyll, 10.82% anthocyanin, and 0.43% alkaloids were observed. Based on these results, it can be said that both treatments have a strengthening role in physiological processes and the accumulation of important chemical compounds in the plant.

Conclusion
According to the results obtained, treatments of 4 g/L humic acid and 60 mg/L nanoiron can be used as the best recommended treatments to improve the quality of eggplant leaves and fruits. Because these substances probably increase the absorption of nutrients and enhance metabolic activity, causing chlorophyll and secondary beneficial compounds to be produced more in the plant. Therefore, these treatments can be recommended for use in nutritional programs in areas that have similar conditions to the study area.

کلیدواژه‌ها [English]

  • anthocyanin accumulation
  • chlorophyll concentration
  • leaf nitrogen content
  • nutrient efficiency
  • plant biochemical responses

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مجله بیوتکنولوژی کشاورزی
دوره 18، شماره 1
فروردین 1405
صفحه 197-212

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