نوع مقاله : مقاله پژوهشی

نویسندگان

1 دانشجوی کارشناسی ارشد، گروه زراعت و اصلاح نباتات دانشگاه ملایر.

2 عضو هیئت‌علمی گروه زراعت و اصلاح نباتات دانشگاه ملایر

3 عضو هیئت‌علمی گروه علوم باغبانی دانشگاه زنجان

چکیده

تنش شوری سبب کاهش عملکرد و رشد در بسیاری از محصولات کشاورزی می‌شود. شوری در گیاهان دارویی نیز بر متابولیت‌های ثانویه آن‌ها تأثیر می‌گذارد. به‌منظور ارزیابی اثر تنش شوری بر صفات مورفوفیزیولوژیک و اسانس نعناع فلفلی، آزمایشی در قالب طرح کاملاً تصادفی با 4 تیمار و 5 تکرار اجرا شد. در این آزمایش از 4 سطح شوری (6، 4، 2 و صفر (شاهد) دسی زیمنس بر متر) محلول کلرید سدیم جهت آبیاری نعناع فلفلی استفاده گردید و صفات گیاهی نظیر درصد محتوای نسبی آب و سطح برگ، میزان رنگیزه‌های فتوسنتزی، وزن خشک ریشه، ساقه و برگ، زیست‌توده، درصد اسانس و اجزای تشکیل‌دهنده اسانس اندازه‌گیری شدند. سطوح مختلف شوری بر میزان این شاخص­ها تأثیر معنی‌داری داشت و با افزایش شدت تنش شوری وزن خشک اندام­ های مختلف و درصد اسانس کاهش یافت به صورتی که در شوری 6 دسی زیمنس بر متر صفات فوق به پایین‌ترین سطح رسیدند. نتایج نشان داد که سطوح مختلف تنش شوری بر مقدار همه ترکیبات تشکیل‌دهنده اسانس به‌غیراز ترانس سابینن هیدرات، تأثیر معنی­داری داشت. بسیاری از ترکیبات تشکیل­ دهنده اسانس ازجمله، منتول، آلفا و بتاپینن، سابین، سینوئل 1 و 8، منتوفوران، پولگون، لیمونن با افزایش شدت تنش شوری کاهش یافتند در­حالی­که ولی میزان منتون با افزایش تنش افزایش یافت و بیشترین میزان منتون (18.1 درصد) در تیمار شوری 6 دسی­زیمنس بر متر مشاهده شد.

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