Quality characteristics and antioxidant activity of the mango (Mangifera indica) fruit under arginine treatment

Document Type : Research Paper


1 Department of Horticultural Sciences, Faculty of Agriculture, Shahid Bahonar University of Kerman, Kerman, Iran

2 Ph.D. in Horticulture, Agriculture Jihad Organization, Southern Province of Kerman, Jiroft, Iran


Mango fruit is one of the most important fruits in terms of nutritional value. One of the important characters of mango is the presence of antioxidants such as polyphenols, carotenoids, and anthocyanins in its fruits and vegetables. These compounds are involved in preventing diseases and maintaining health in humans. Amino acids have been used to preserve and enhance fruits quality. In this study, the mango fruits of a local cultivar were sprayed with the arginine amino acid at concentrations of 0, 200, and 400 µM at the time of fruit formation and 10 days after this stage. Results showed that total phenolics, anthocyanins, carotenoids, antioxidant capacity, total soluble solids, pH, fruit weight, and seed weight of the fruits increased with the increase in arginine concentration and 400 μM arginine had a better effect on these characters. Comparison of the times of application indicated that the second stage of the foliar application was generally more effective than the first stage in increasing the studied characters. 


Article Title [Persian]

تأثیر کاربرد خارجی اسید آمینه آرژنین بر برخی ویژگی‏ های کیفی و فعالیت آنتی‌اکسیدانی در میوه ‏های انبه (Mangifera indica)

Authors [Persian]

  • زهرا پاک کیش 1
  • سهیلا محمدرضاخانی 2
1 بخش مهندسی علوم باغبانی، دانشکده کشاورزی، دانشگا شهید باهنر کرمان، کرمان
2 ددکتری باغبانی، سازمان جهاد کشاورزی، جنوب استان کرمان، جیرفت
Abstract [Persian]

پلی فنول‏ ها، کاروتنوئیدها و آنتوسیانین‏ های موجود در میوه‏ ها و سبزیجات به دلیل اثرات آنتی‏ اکسیدانی بیشتر مورد توجه قرار گرفته­ اند. این ترکیبات در پیشگیری از بیماری­ ها و حفظ سلامت انسان نقش دارند. اسیدهای آمینه برای حفظ و افزایش کیفیت میوه ‏ها استفاده شده ­اند. در این آزمایش، میوه‏ های عنبه با اسید آمینه آرژنین در غلظت ‏های 0، 200 و 400 میکرومولار تیمار شدند. میوه ‏های رقم محلی در دو مرحله شامل زمان تشکیل میوه و 10 روز پس از مرحله اول سم پاشی شدند. تاثیر آرژنین بر کل فنول‏ ها، آنتوسیانین‏ ها، ظرفیت اکسیدانی، کاروتنوئیدها، کل مواد جامد محلول، pH، وزن میوه و دانه در انبه مورد بررسی قرار گرفت. نتایج نشان داد که صفات اندازه‏ گیری شده با افزایش غلظت آرژنین افزایش می‏ یابند. آرژنین 400 میکرومولار منجر به بهبود کل فنول ‏ها، آنتوسیانین ‏ها، ظرفیت آنتی‌اکسیدانی، کاروتنوئیدها، کل مواد جامد محلول، pH  میوه و وزن دانه در میوه‏ های انبه شد. مقایسه زمان کاربرد آرژنین نشان داد که 10 روز پس از تشکیل میوه به طور کلی موثرتر از مرحله اول در بهبود صفات مورد مطالعه بود.

Keywords [Persian]

  • آرژنین
  • انبه
  • آنتی اکسیدان
  • کیفیت میوه
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