背景:开心果产量的全球增长促使人们探索可持续农业实践,黄腐酸等腐殖质在提高园艺作物品质中的应用。本研究是在库姆省进行的,伊朗,20岁的开心果(PistaciaveraL.cv。Kaleh-Ghoochi)树木,并研究了叶面喷施不同浓度(1.5、3和4.5gL-1)的富里酸对开心果的抗氧化和质量特性的影响。不同浓度的富里酸在两个关键阶段施用:开心果核形成开始(6月下旬)和开心果核发育阶段(8月下旬),以及在两个时间点。在园艺成熟阶段收获后,各种参数,包括总酚,黄酮类化合物,可溶性蛋白质,可溶性碳水化合物含量,抗氧化能力,和抗氧化酶活性,被评估。
结果:结果表明,叶面施用富里酸,特别是在6月下旬和8月的1.5gL-1,有效增加了酚类化合物(31.8%)和类黄酮含量(24.53%)。此外,这种治疗也提高了抗氧化能力,并提高了过氧化氢酶(CAT)的活性(37.56%),抗坏血酸过氧化物酶(APX)(63.86%),超氧化物歧化酶(SOD)(76.45%)。相反,与对照组相比,富里酸处理的坚果中的过氧化物酶(POX)(41.54%)活性降低。此外,使用这种有机肥可以提高叶绿素(45%)和类胡萝卜素(46.7%)的含量。就矿物元素而言,在处理过的坚果中,锌(Zn)(58.23%)和钾(K)(28.12%)的含量增加。此外,叶面施用富里酸导致处理过的坚果中可溶性碳水化合物和蛋白质含量升高。
结论:在本研究中,富里酸的施用通过增加总酚来增强开心果的抗氧化活性和品质性状,黄酮类化合物,叶绿素,类胡萝卜素,K,Zn,以及抗氧化酶的活性。因此,使用富里酸作为一种有前途的策略,以提高开心果的质量和营养属性,促进可持续农业实践和改善作物成果。
BACKGROUND: The global growth of pistachio production has prompted exploration into sustainable agricultural practices, on the application of humic substances such as fulvic acid in enhancing the quality of horticultural crops. The present study was carried out in Qom province, Iran, on 20 years old pistachio (Pistacia vera L. cv. Kaleh-Ghoochi) trees and investigated the impact of foliar spraying of fulvic acid at varying concentrations (1.5, 3, and 4.5 g L- 1) on the antioxidant and quality properties of pistachio. The different concentrations of fulvic acid were applied at two key stages: at the initiation of pistachio kernel formation (late June) and the development stage of pistachio kernel (late August), as well as at both time points. Following harvest at the horticulturally mature phase, various parameters, including total phenols, flavonoids, soluble proteins, soluble carbohydrate content, antioxidant capacity, and antioxidant enzyme activity, were assessed.
RESULTS: Results indicated that foliar application of fulvic acid, particularly at 1.5 g L- 1 during both late June and August, effectively increased phenolic compounds (31.8%) and flavonoid content (24.53%). Additionally, this treatment also augmented antioxidant capacity and heightened the activity of catalase (CAT) (37.56%), ascorbate peroxidase (APX) (63.86%), and superoxide dismutase (SOD) (76.45%). Conversely, peroxidase (POX) (41.54%) activity was reduced in fulvic acid-treated nuts compared with controls. Moreover, the content of chlorophyll (45%) and carotenoids (46.7%) was enhanced using this organic fertilizer. In terms of mineral elements, the increment was observed in zinc (Zn) (58.23%) and potassium (K) (28.12%) amounts in treated nuts. Additionally, foliar application of fulvic acid led to elevated levels of soluble carbohydrates and proteins in treated nuts.
CONCLUSIONS: In the present study, application of fulvic acid resulted in enhancement of antioxidant activity and quality traits of pistachio nut through an increase in total phenol, flavonoids, chlorophyll, carotenoids, K, Zn, and also activity of antioxidant enzymes. Therefore, use of fulvic acid emerges as a promising strategy to enhance the quality and nutritional attributes of pistachios, contributing to sustainable agricultural practices and improved crop outcomes.