کاربرد عصاره پوست انار به همراه پوشش آلژینات بر کنترل پوسیدگی و خصوصیات کیفی پس از برداشت میوه لیموشیرین ) limetta Citrus ) رقم محلی

نوع مقاله: مقاله علمی - پژوهشی

نویسندگان

1 دانشجوی کارشناسی ارشد گروه علوم و تکنولوژی صنایع غذایی، واحد یاسوج، دانشگاه آزاد اسلامی، یاسوج، ایران

2 استادیار گروه علوم باغبانی، واحد یاسوج، دانشگاه آزاد اسلامی، یاسوج، ایران

3 دانشیار گروه علوم و تکنولوژی صنایع غذایی، واحد یاسوج، دانشگاه آزاد اسلامی، یاسوج، ایران

چکیده

مقدمه: امروزه جایگزین کردن آفت کش ها و ترکیبات ضدقارچی با مواد طبیعی برای کاهش پوسیدگی در محصولات کشاورزی یک چالش
برای صنعت پس از برداشت می باشد.
مواد و روشها: به منظور بررسی تاثیر آلژینات سدیم و عصاره پوست انار بر کاهش پوسیدگی و خصوصیات کیفی پس از برداشت میوه
لیموشیرین، آزمایشی در قالب طرح کاملا تصادفی با شش تیمار و سه تکرار انجام گرفت. تیمارها شامل کنترل، آلژینات سدیم یک درصد،
عصاره پوست انار ) 100 درصد و بهصورت رقیق شده با آب به نسبتهای ) 1 به 2 و 2 به 1 ( همراه با پوشش آلژینات بود. میوهها پس از تیمار
به مدت 35 روز در انبار معمولی نگهداری و هر هفت روز یکبار نمونهبرداری از صفات مورد نظر صورت گرفت. صفاتی شامل درصد کاهش
وزن، سفتی بافت، اسیدیته، pH ، درصد مواد جامد محلول، ویتامین C ، شمارش کپکها، شدت رنگ پوست میوه و خواص حسی میوه
اندازهگیری گردید.
یافته ها: نتایج نشان داد که عصاره پوست انار و آلژینات سدیم تاثیر معنیداری بر خصوصیات کیفی میوه لیموشیرین در مقایسه با میوه های
تیمار نشده دارد. میوه های تیمار شده با پوشش آلژینات سدیم و عصاره پوست انار کمترین میزان کپک زدگی را در طی دوره نگهداری نشان
دادند. میوه های تیمار شده با عصاره پوست انار و آلژینات سدیم کمترین میزان کاهش وزن ) 15% ( را در مقایسه با میوه های تیمار نشده ) 47
%( را داشتند. بیشترین میزان ویتامین C آب میوه در پایان دوره نگهداری در میوه های تیمار شده با عصاره پوست انار و آلژینات سدیم مشاهده
گردید. همچنین نتایج حاصل از رنگ سنجی نشان داد که با افزایش غلظت عصاره پوست انار شاخص a* کاهش ولی شاخصهای b* و l*
افزایش یافتند. نتایج آزمونهای حسی نشان داد که با افزایش غلظت عصاره پوست انار تا 100 درصد به همراه پوشش آلژینات سدیم مقبولیت
مصرف کنندهگان به طور معنیداری افزایش یافته است.
نتیجهگیری: نتایج نهایی نشان داد که استفاده از عصاره پوست انار به همراه پوشش آلژینات سدیم برای نگهداری بهتر و عمر انبارداری
میوه لیموشیرین مناسب میباشد.

کلیدواژه‌ها


عنوان مقاله [English]

Application of Pomegranate Peel Extract (PPE) with Sodium Alginate (Alg-Na) Coating on Fruit Decay Control and Quality Postharvest of Sweet Lemon Fruit cv Mahali

نویسندگان [English]

  • L. Taherpour 1
  • M. Hosseinifarahi 2
  • M. Radi 3
1 M. Sc. Student of Food Science and Technology, Yasooj Branch, Islamic Azad University, Yasooj, Iran.
2 Assistant Professor of Horticultural Science, Yasooj Branch, Islamic Azad University, Yasooj, Iran.
3 Associate Professor of Food Science and Technology, Yasooj Branch, Islamic Azad University, Yasooj, Iran.
چکیده [English]

Introduction: Replacement of synthetic pesticides and antifungal compounds with natural
ones for reducing the decay of agricultural products is a challenge in the industry.
Materials and Methods: In order to investigate the effects of sodium alginate (Alg-Na) and
pomegranate peel extract (PPE) on reduction of decay and improving the postharvest quality
of sweet lemon fruit, an experiment based on Completely Randomized Design (CRD) with six
treatments and three replications was conducted. Treatments included Control (C), Sodium
Alginate (Alg-Na 1%), PPE, PPE/Water ratio of 1:1, PPE/Water ratio of 1:2, PPE/Water ratio
of 2:1 combined with Alg-Na 1%. Treated fruits were kept for 35 days at 20 oC and the fruit
characteristics were evaluated at seven day intervals. Traits such as weight loss%, fruit
firmness (N), total acidity (TA %), pH, TSS%, vitamin C, fruit skin color (a*, b* and L*) and
organoleptic properties were measured.
Results: The results showed that postharvest application of PPE and Alg-Na 1% had
significant effect on maintenance of sweet lemon in storage as compared to untreated fruits.
The lowest fruit decay and microbial concentration was obtained in fruit treated with PPE and
Alg-Na 1% as compared to other treatments. The lowest weight loss% was obtained in fruit
treated with PPE and Alg-Na 1% and the highest was observed in untreated fruits. Fruit
treated with PPE and Alg-Na 1% showed the highest fruit firmness at the end of storage
period as compared to the control. The highest vitamin C at the end of storage was observed
in fruit treated with PPE and Alg-Na 1%. The sensory test showed that consumer's
acceptability was increased by increasing the PPE concentration plus at Alg-Na 1%.
Conclusion: Our study suggests that the use of PPE combined alginate coating has the
potential to maintain sweet lemon quality and extend its postharvest life to 35 days.

کلیدواژه‌ها [English]

  • Alg-Na 1%
  • Pomegranate Peel Extract (PPE)
  • Sweet Lemons
  • Vitamin C
  • Weight loss
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