Due to climate situation of Iran, there is a high diversity of garden species such as Blackberries. Blackberry is one of the most important sources of anthocyanin, antioxidant, phenolic and flavonoid compounds. The present study was conducted to investigate the variation of phytochemicals and photosynthesis pigments traits in Iranian blackberry genotypes. For this purpose, four genotypes of R. sanctus were selected from the blackberry collections of the faculty of agriculture of Shiraz University and examined in a randomized complete block design in two-years. Then, at three different sampling dates (June (Khordad), August (Mordad) and October (Mehr)), the samples were harvested from both leaves and stem organs and transferred to laboratory. Finally, samples extracts used for measurement of traits including, IC50, flavonoid, total phenol, anthocyanin, flavanone, chlorophyll (a, b and total) and carotenoids. Based on the results, there was a significant variation between the studied individuals for IC50 (33.17-72.95 (leaf), 101.07-139.68 (stem), total phenol (117.77-172.17 (leaf), 79.16-138.79 (stems), flavonoid (275.79-389.76 (leaf), 100.03-151.44 (stem), flavanone (35.30-54.06 (leaf), 30.38-54.17 (stem), anthocyanin (50.33-73.34 (leaf), 35.34-48.25 (stem), along with other traits. The highest antioxidant activity (minimum IC50), phenol, Flavonoid, flavanone and anthocyanin were observed in August sampling date and both stem and leaf organ. According to correlation and regression analysis, there was a significant and positive correlation between the amount of antioxidant and phenolic compounds. Over all, with increasing the temperature especially in August, the IC50 was decreased, which it could be due to an increase of other phytochemical traits. So, the increase of phytochemical composition could be a criterion of tolerance to the harsh environmental condition such heat stress in August. In this regard, Babolsar were selected as bets genotype in terms of studied traits and tolerant genotype to heat stress as well. |
