تأثیر اسانس‌های تیمول و منتول به همراه بسته‌بندی با پوشش سلوفان در حفظ کیفیت پس از برداشت میوة توت‌فرنگی رقم پاروس

نوع مقاله : مقاله پژوهشی

نویسندگان

1 دانشجوی سابق کارشناسی ارشد، دانشگاه ولیعصر رفسنجان

2 دانشیار گروه علوم باغبانی، دانشگاه ولیعصر رفسنجان

3 استادیار گروه گیاهپزشکی، دانشگاه ولیعصر رفسنجان

چکیده

توت‌فرنگی عمر انبارمانی پایینی دارد و ازآنجاکه به‌صورت تازه‌خوری مصرف می‌شود، استفاده از روش‌های سالم و طبیعی برای افزایش عمر انباری آن ضروری است. در این پژوهش، تأثیر سطوح مختلف اسانس‌های تیمول و منتول (0؛ آب مقطر، شاهد؛ 5، 10 و 15 میکرولیتر) به‌صورت تدخینی در بسته‌بندی با پوشش سلوفان در حفظ کیفیت پس از برداشت میوة توت‌فرنگی بررسی شد. ویژگی‌های کیفی میوه‌ها پس از 0، 10 و 17 روز نگهداری در دمای Cº1±2 و رطوبت نسبی 5±90درصد ارزیابی شد. تیمار اسانس موجب حفظ سفتی، افزایش شاخص کروما و درخشندگی و کاهش تغییرپذیری رنگ و وزن نسبت به شاهد شد. این تیمار بر اسید کل، ویتامین ث و مواد جامد محلول اثر معنی‌داری نداشت، اما با افزایش زمان انبارمانی از میزان آن‌ها کاسته شد. آنتوسیانین و فعالیت پاد‌اکسندگی (آنتی‌اکسیدانی) طی انبارمانی در آغاز افزایش و پس‌ازآن کاهش نشان دادند و منتول 5 میکرولیتر سبب افزایش معنی‌دار ترکیب‌های فنلی نسبت به شاهد شد. اسانس تیمول تا حدودی سبب تغییر مزه و بوی میوه‌ها شد. با توجه به نبود تأثیر نامطلوب منتول بر بو و مزه نسبت به تیمول و تأثیر مثبت آن بر ویژگی‌های کیفی میوه، منتول می‌تواند به‌عنوان یک عامل فعال در بسته‌بندی توت‌فرنگی استفاده شود.

کلیدواژه‌ها


عنوان مقاله [English]

Eeffect of thymol and menthol essential oils combined with packaging with celofan on the maintenance of postharvest quality of strawberry cv. Parus

نویسندگان [English]

  • Fatemeh Norouzi Faz 1
  • Seyed hossein Mirdehghan 2
  • Hamidreza Karimi 2
  • Hossein Alaei 3
چکیده [English]

Strawberry has a short shelf life and since it is consumed as fresh, the use of healthy and natural methods to increase its postharvest life is necessary. In this study, effect of different levels of thymol and menthol essential oils (0 (distillated water, control), 5, 10 and 15 μl) in the packaging with celofan as fumigation on postharvest maintenance quality of strawberries was studied. Qualitative characteristic of strawberries was evaluated after 0, 10 and 17 days storage at 2±1C and 90±5 % RH. Essential oils treatment led to maintain fruit firmness, increment of chroma value and brightness and reduced color changes and weight loss compared to control. This treatment had no significant effect on total acidity, soluble solids content and vitamin C, but these values decreased over storage. Anthocyanin content and antioxidant activity increased during storage initially and then decreased. Menthol at 5 μl led to significant increase of phenolic compounds compared to control. Thymol essential oil changed the odor of fruits slightly. Regarding lack of adverse effect of menthol on flavor compared to thymol and its positive effect on the qualitative postharvest parameters, it can be used as an active agent in strawberry packaging.

کلیدواژه‌ها [English]

  • Antioxidant activity
  • Essential oil
  • firmness
  • phenolic compounds
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