تأثیر کاربرد پس از برداشت پوتریسین بر کیفیت و عمر انبارمانی پستۀ تازۀ رقم‌های ’فندقی‘ و ’کله‌قوچی‘

نوع مقاله : مقاله پژوهشی

نویسندگان

1 دانشجوی کارشناسی ارشد، دانشکدۀ کشاورزی دانشگاه ولی‌عصر(عج) رفسنجان

2 دانشیار، دانشکدۀ کشاورزی دانشگاه ولی‌عصر(عج) رفسنجان

3 استادیار بخش باغبانی، مؤسسۀ‌ تحقیقات پستۀ رفسنجان

چکیده

یکی از راهکار‌های افزایش ماندگاری فراورده‌های باغبانی، کاربرد پیش و پس از برداشت پلی‌آمین‌ها است. این پژوهش به‌منظور بررسی تأثیر پلی‌آمین پوتریسین بر کیفیت پستۀ تازه در دوره‌های انبارداری انجام شده است. پسته‌های تازۀ رقم‌های فندقی و کله‌قوچی به روش غوطه‏وری در محلول‏های پوتریسین (0، 1 و 2 میلی‏مولار) به مدت هشت دقیقه تیمار شدند و پس از خشک شدن در بسته (ظرف‌های پلاستیکی) قرارگرفته و در دمای 1±5/1 درجۀ سلسیوس سردخانه نگهداری شدند. نتایج به‌دست‌آمده از آزمایش نشان داد، پس از 45 روز انبارداری تیمار پوتریسین 2 میلی‌مولار با میانگین 97/1 درصد کمترین میزان کاهش وزن را نسبت به شاهد (95/3 درصد) نشان داد. تیمار پوتریسین 2 میلی‌مولار با میانگین 3/2 کیلوگرم نیرو مؤثرترین تیمار برای حفظ سفتی بوده است. در پایان زمان انبارداری، تیمارهای پوتریسین سبب کاهش آلودگی میکروبی در هر دو رقم شدند. در دورۀ نگهداری نیز تیمار پوتریسین 2 میلی‌مولار پس از گذشت 45 روز از آغاز انبارداری با میانگین  log cfu g-132/1 کمترین و نمونه‌های شاهد با میانگین  log cfu g-115/3 بیشترین میزان آلودگی را نشان دادند. پسته‌های تازه تیمارنشده افزایش در میزان اسیدیته، پراکسید، طعم و مزۀ نامطلوب (تندی)، کاهش در میزان قند، شاخص‌های مختلف رنگ را نشان دادند. همۀ این تغییرپذیری‌ها به‌صورت معنی‏داری تحت تأثیر تیمارهای پوتریسین به تأخیر افتادند.

کلیدواژه‌ها

موضوعات

عنوان مقاله [English]

The effect of postharvest application of putrescine on quality and shelf life of fresh pistachio cv. ‘Fandoghi’ and ‘Kalleghochi’

نویسندگان [English]

  • Zahra Khanamani 1
  • Seyed Hossein Mirdehghan 2
  • Mohammad Hossein Shamshiri 2
  • Hossein Hakimabadi 3
1 M. Sc. Student, Department of Horticural Science, Faculty of Agriculture, Vali-e-Asr University of Rafsanjan,
2 Associate Professor, Faculty of Agriculture, Vali-e-Asr University of Rafsanjan, Iran
3 Assistant Professor of Horticulture, Rafsanjan Pistachio Research Institute
چکیده [English]

One way of extending storability of fresh products, is pre and postharvest polyamines application. This study was designed to study the effect of putrescine on quality of fresh pistachio during storage. Fresh pistachio cvs. ‘Fandoghi’ and ‘Kalleghoghi’were dipped for 8 min in putrescine solutions (0, 1 and 2 mM). The results indicated that putrescine 2 mM was the most effective treatment in maintaining the firmness of both cultivars with the average mean of 2.3 kgF. Also this treatment reduced the weight loss compared to control in both cultivars. Putrescine treatment decreased the microbial contamination and both cultivar had lower infection at the end of storage. Lowest and highest infection was observed for put 2 mM and control with means 1.32 log cfug-1 and 3.15 log cfug-1 respectively after 45 day of storage. The control showed the increment in acidity index, peroxide value, panel test, and reduction in soluble carbohydrate, color indices. All these changes delayed significantly by putrescine treatments.

کلیدواژه‌ها [English]

  • Fandoghi and Kalehghochi
  • firmness
  • Microbial activity
  • weight loss
  • Shelf life

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سابقه مقاله

  • تاریخ دریافت: 23 خرداد 1396
  • تاریخ بازنگری: 01 مرداد 1396
  • تاریخ پذیرش: 23 خرداد 1396

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