اثر آسکوربات‌کلسیم بر سفتی بافت میوه، فعالیت آنزیم‌های تجزیه‌کننده دیواره‌سلولی و کیفیت پس از برداشت گوجه‌فرنگی رقم ریو‌گرند

نوع مقاله : مقاله پژوهشی

نویسندگان

1 دانشجوی سابق کارشناسى ارشد، دانشکده کشاورزی، دانشگاه بوعلى سینا، همدان، ایران

2 استادیار، دانشکده کشاورزی، دانشگاه بوعلى سینا، همدان، ایران

چکیده

در این پژوهش، تأثیر نمک آسکوربات­کلسیم بر انبارمانی میوه گوجه‌فرنگی (برداشت­شده در مرحله شکست رنگی)، طی 40 روز، مورد بررسی قرار گرفت. آزمایش به‌صورت فاکتوریل، در قالب طرح کاملاً تصادفی با دو فاکتور زمان انبارمانی در 4 سطح و تیمار آسکوربات­کلسیم، در 3 سطح (غلظت‌های صفر، 25/0 و 5/0 درصد) و 3 تکرار به اجرا درآمد. میوه‌ها به­مدت 10 دقیقه در غلظت‌های مذکور غوطه‌ور شده و پس از خشک­شدن، به سردخانه با دمای 2±13 درجه سانتی‌گراد و رطوبت نسبی 5±90% انتقال یافته و در دوره­های 10، 20، 30 و 40 روز نگهداری در سردخانه، میزان سفتی، اسیدیته قابل­تیتراسیون، مواد جامد­محلول، pH، کاروتنوئید­ها، ویتامین­ث، کاهش وزن، فعالیت آنزیم‌های پلی‌گالاکتروناز و پکتین‌متیل‌استراز، میزان کلسیم و شاخص‌های l*،  a* رنگ، اندازه‌گیری شدند. نتایج نشان داد که طی انبارمانی، سفتی میوه در غلظت 5/0 درصد آسکوربات­کلسیم، کاهش کمتری (13 درصد) نسبت به میوه‌های شاهد نشان داد و غلظت­های 25/0 و 5/0 درصد این ترکیب، میزان کلسیم را به­ترتیب 20 و 23 درصد نسبت به میوه­های شاهد، افزایش دادند. همچنین، شاخص رنگ L* در هر دو غلظت آسکوربات­کلسیم 3 درصد و فعالیت آنزیم پکتین‌متیل‌استراز 29 درصد نسبت به شاهد، کاهش داشت. مواد جامد­محلول، اسیدیته قابل­تیتراسیون، pH، ویتامین­ث، میزان کارتنوئید­ها، کاهش وزن، فعالیت آنزیم‌ پلی‌گالاکتروناز و شاخص‌های‌ رنگ a*، b* و کروما تحت تأثیر آسکوربات‌کلسیم قرار نگرفت و زمان انبارمانی بر تمام صفات مورد بررسی، به‌جز اسیدیته قابل‌تیتراسیون، مؤثر واقع شد. نتایج این تحقیق نشان داد که آسکوربات­کلسیم، توانایی حفظ سفتی و کیفیت میوه گوجه‌فرنگی را با افزایش میزان کلسیم میوه و کاهش فعالیت آنزیم پکتین‌متیل‌استراز، طی انبارمانی، دارد و می­توان از آن جهت حفظ کیفیت میوه گوجه­فرنگی در دوره پس از برداشت بهره برد. 

کلیدواژه‌ها

موضوعات


عنوان مقاله [English]

The effect of calcium ascorbate on fruit firmness, cell wall-degrading enzymes activities and postharvest quality of tomato cv. Rio Grande

نویسندگان [English]

  • Sedieghe Zarea 1
  • Mohammad Sayyari 2
1 Former M. Sc. Student, Faculty of Agriculture, Bu-Ali Sina University, Hamedan, Iran
2 Assistant Professor, Faculty of Agriculture, Bu-Ali Sina University, Hamedan, Iran
چکیده [English]

In this research, the effects of calcium ascorbate (CaA) on storage life of tomato cv. Rio Grande (harvested at color breaking stage) was investigated during 40 days of storage. This study was conducted as a factorial experiment in a completely randomized design with 3 levels of CaA (0, 0.25% and 0.5%) and 4 levels of storage periods. Fruits were dipped in CaA solutions and after drying in room temperature, were transferred to cold storage at 13±1°C. 10, 20, 30 and 40 days after storage, some qualitative parameters, color indices and activities of polygalacturonase and pectin methylesterase enzymes were measured. Results showed that calcium content of treated fruits with 0.25% and 0.5% of CaA were 20 and 23% higher than controls, respectively. The firmness of 0.5% CaA treated fruits had less reduction (13%) during storage in comparison with untreated fruits. L* and pectin methylesterase enzymes of treated fruits with both concentrations were 3% and 29% less than control fruits, respectively. CaA treatments had not significant effects on color indices (a*, b*, Chroma and Hue angel), pH, TA, TSS, vitamin C, carotenoids and polygalacturonase enzyme activity, but storage time affected all measured parameters except TA. Generally, results suggest that CaA have potential in maintaining firmness and quality of stored tomato by increasing calcium contents of fruits and decreasing activity of pectin methylesterase enzyme.

کلیدواژه‌ها [English]

  • Color breaking stage
  • enzyme activities
  • fruit firmness
  • postharvest quality
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