تأثیر پوشش‌های خوراکی بر حفظ ترکیب‌های زیست ‏فعال و طولانی کردن دورۀ نگهداری اناردانۀ رقم رباب نی‌ریز

نوع مقاله: مقاله کامل

نویسندگان

1 دانشیار، دانشکدۀ کشاورزی، دانشگاه شیراز

2 دانشجوی سابق کارشناسی ارشد، دانشکدۀ کشاورزی، دانشگاه شیراز

3 دانشجوی دکتری، دانشکدۀ کشاورزی، دانشگاه شیراز

چکیده

در این پژوهش، تأثیر پوشش­های خوراکی کیتوزان، نانوکیتوزان، متیل­سلولز و پکتین بر حفظ ترکیب‌های زیست فعال و افزایش ماندگاری اناردانۀ رقم رباب نی­ریز (Punica granatum L. cv. Rabbab-e-Neyriz) بررسی شد. اناردانه­ها با محلول کیتوزان 5/1 درصد، متیل­سلولز 3 درصد، پکتین 3 درصد و نانوکیتوزان خالص (100 درصد) پوشانده شدند و در دمای 5 درجۀ سلسیوس به مدت 16 روز نگهداری و با فاصلۀ زمانی هر چهار روز یک‌بار ارزیابی شدند. در پایان 16 روز نگهداری در دمای 5 درجۀ سلسیوس در همۀ نمونه­ها به‌جز نمونه­های تیمارشده با کیتوزان 5/1 درصد، آلودگی قارچی مشاهده شد. بیشترین و کمترین کاهش وزن اناردانه­ها به ترتیب در تیمار شاهد و تیمار کیتوزان 5/1 درصد به دست آمد. پوشش­های خوراکی به­ویژه کیتوزان به‌طور معنی­داری از کاهش میزان آنتوسیانین کل و اسید آسکوربیک­ اناردانه­ها جلوگیری کردند. فنول کل و فعالیت پاداکسندگی (آنتی­اکسیدانی) آب­میوه در مدت انبارداری کاهش یافت، هرچند پوشش کیتوزان به‌طور معنی­داری باعث حفظ ترکیب‌های زیست فعال شد. پوشش­های خوراکی به‌ویژه کیتوزان باعث حفظ مواد جامد محلول، اسیدیتۀ کل و شاخص طعم آب­میوه در مقایسه با شاهد شد. در کل، تیمار کیتوزان به‌طور مؤثری باعث کاهش از دست­ دادن آب، کاهش ضایعات اناردانه­ها و حفظ ترکیب‌های زیست فعال در مدت انبارداری شد.

کلیدواژه‌ها

موضوعات


عنوان مقاله [English]

Effect of edible coatings on maintenance of bioactive compounds and increasing the storability of pomegranate aril cv. Rabbab-e-Neyriz

نویسندگان [English]

  • Asghar Ramezanian 1
  • Pegah Ahmadi 2
  • Fariborz Habibi 3
1 Associate Professor, Faculty of Agriculture, Shiraz University, Shiraz, Iran
2 Former M.Sc. Student, Faculty of Agriculture, Shiraz University, Shiraz, Iran
3 Ph.D. Candidate, Faculty of Agriculture, Shiraz University, Shiraz, Iran
چکیده [English]

In this research, the effect of chitosan, nano-chitosan, methylcellulose, and pectin on maintenance of bioactive compounds and storability of pomegranate aril cv. Rabbab-e-Neyriz were studied during storage time. Arils were treated with 1.5% chitosan, 3% methylcellulose, 3% pectin and pure nano-chitosan (100%) solutions and then stored at 5 °C for 16 days and sampling of stored arils was done at 4 days intervals. After 16 days of storage at 5 °C, fungal contamination was observed in all samples except for those treated with 1.5% chitosan. The most and the least weight loss in arils obtained in the control and those treated with 1.5% chitosan, respectively. The edible coatings especially chitosan significantly prevented from degradation of anthocyanin and ascorbic acid. Total phenoland antioxidant activity of juice decreased during storage; however chitosan coating significantly led tomaintain these bioactive compounds. Edible coating treatments and especially chitosan maintained the TSS, TA, flavor index in comparison with control. Overall, chitosan effectively reduced water loss, aril losses and maintained bioactive compounds during storage.

کلیدواژه‌ها [English]

  • Anthocyanin
  • Antioxidant activity
  • Ascorbic acid
  • flavor index
  • total phenol
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