تأثیر کاربرد پس از برداشت اسید سالیسیلیک و ژل آلوئه‏ ورا بر عمر پس از برداشت و ویژگی آنتی‏ اکسیدانی انگور قزل‌ازوم

نوع مقاله: مقاله کامل

نویسندگان

1 استادیار، دانشکدة کشاورزی، دانشگاه ارومیه

2 دانشجوی سابق کارشناسی ارشد، دانشکدة کشاورزی، دانشگاه ارومیه

3 دانشجویان سابق کارشناسی ارشد، دانشکدة کشاورزی، دانشگاه ارومیه

چکیده

امروزه، به دلیل تأثیرات زیانبار مواد شیمیایی بر سلامت انسان و محیط زیست، استفاده از این مواد با محدودیت‌هایی روبه‌روست. از‌این‌رو، یافتن مواد سالم برای استفاده در فناوری پس از برداشت میوه‏ها و سبزی‌ها ضروری است. در این پژوهش، تأثیر غلظت‏های مختلف اسید سالیسیلیک (0، 1، 2 میلی‏مولار) به همراه ژل آلوئه‏ورا در غلظت‏های 0، 25 درصد و 33 درصد بر عمر پس از برداشت میوۀ انگور رقم قزل‏ازوم در دمای 5/0±0درجۀ سانتی‏گراد و رطوبت نسبی 95-90 درصد به مدت 45 و 90 روز در آزمایشگاه دانشگاه ارومیه در مهرماه 1390 بررسی شد. آزمایش به صورت فاکتوریل بر پایۀ طرح کاملاً تصادفی و در 6 تکرار انجام شد که هر تکرار محتوی 500 گرم انگور بود. ویژگی‌های کیفی میوه شامل pH آب میوه، اسید قابل تیتراسیون، ویتامین ث، فعالیت آنتی‏اکسیدانی، فعالیت آنزیم کاتالاز و درصد کاهش وزن بررسی شد. اسید سالیسیلیک 2 میلی‌مولار و ژل آلوئه‏ورا 33 درصد به طور معناداری سبب حفظ فعالیت آنتی‏اکسیدانی و آنزیم کاتالاز میوه شدند و تأثیر معناداری بر مقدار اسیدهای آلی، ویتامین ث، درصد کاهش وزن و pH آبمیوه داشتند.

کلیدواژه‌ها


عنوان مقاله [English]

Effect of postharvest salicylic acid and Aloe vera gel on postharvest storage and antioxidant properties of Table Grape (cv.Gizel uzum)

نویسندگان [English]

  • Mohammadreza Asghari 1
  • Leila Ahadi 2
  • Sajjad Riaie 3
1 Assistant Professor, Faculty of Agriculture, Urmia University, Iran
2 Former M.Sc. Student, Faculty of Agriculture, Urmia University, Iran
3 Former M.Sc. Student, Faculty of Agriculture, Urmia University, Iran
چکیده [English]

Because of the harmful effects of the chemicals on human health and environment, the use of these compounds is recently restricted and it is necessary to use the safe compounds in postharvest technology of fruits and vegetables. In this study, the effect of salicylic acid (SA; at concentrations of 0, 1, and 2 mMol L-1) and Aloe vera gel (at concentrations of 25 and 33 %1) application on postharvest life and quality of grape cv. Gizel uzum was studied during storage at 0±0.5C with 90-95% RH for 45 and 90 days in Urmia university lab during October 2011. Experiment was based on completely randomized design with six replications fruit and each replicate contained fresh grapes. Quality characteristics, including pH, total acidity, vitamin c, antioxidant property, catalase activity, and percent weight loss were evaluated. Treatments of 33% Aloe vera gel and 2 mM salicylic acid could significantly maintain antioxidant activity by increasing catalase activity and had significant effect on organic acids, and vitamin c level, percentage of weight loss and the amount of fruit juice pH.

کلیدواژه‌ها [English]

  • catalase enzyme
  • Edible coating
  • Quality attributes
  • storage
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