مقایسه اثرات لاکتات‌کلسیم و پوترسین بر کیفیت پس از برداشت فلفل دلمه‌ای

نوع مقاله: مقاله کامل

نویسنده

دانشگاه شهید باهنر کرمان. ایران.

چکیده

این پژوهش به­منظور بررسی اثر تیمار‌های پس از برداشت پوترسین و لاکتات­کلسیم بر کیفیت انبارمانی میوه فلفل دلمه‌ای در قالب طرح کاملاً تصادفی در سه تکرار، در آزمایشگاه فیزیولوژی پس از برداشت دانشگاه شهید باهنر کرمان انجام شد. تیمارهای آزمایش شامل غوطه­وری میوه‌های فلفل دلمه‌ای به­مدت 5 دقیقه در محلول‌های پوترسین با غلظت‌های 1 و 2 میلی­مولار و اسپری با محلول‌های لاکتات­کلسیم 2 و 3 میلی­گرم در لیتر بودند و از غوطه­ور کردن میوه‌ها در آب مقطر، به­عنوان شاهد استفاده شد. سپس میوه‌ها به انبار سرد با دما‌ی 8±1 درجه سلسیوس و رطوبت نسبی 90±5 درصد منتقل شدند. پارامترهای درصد کاهش وزن، شدت پوسیدگی، میزان کلروفیل کل، میزان فعالیت آنزیم پراکسیداز، میزان فعالیت آنزیم پلی­فنل­اکسیداز، میزان اسید­آسکوربیک و نشت یونی در پایان 33 روز انبارمانی اندازه­گیری شدند. نتایج نشان داد میوه‌های تیمار­شده با پوترسین 2 میلی­مولار درصد کاهش وزن، شدت پوسیدگی و نشت یونی کمتری داشتند و میزان کلروفیل کل، فعالیت آنزیم پراکسیداز، فعالیت آنزیم پلی­فنل­اکسیداز و اسید­آسکوربیک در آن‌ها بیشتر بود. به­طور کلی تیمار پوترسین 2 میلی­­مولار بهترین تیمار به لحاظ حفظ خصوصیات کیفی و فیزیولوژیکی میوه‌ها بود. با توجه به نتایج این پژوهش، استفاده از این پوشش خوراکی برای افزایش عمر انبارمانی میوه  فلفل‌ دلمه‌ای قابل توصیه می‌باشد.

کلیدواژه‌ها

موضوعات


عنوان مقاله [English]

Comparison the effects of calcium lactate and putrescine on post harvest quality of Capsicum annuum

نویسنده [English]

  • naeimeh soltani
University Shahid Bahonar kerman of kerman. Iran.
چکیده [English]

This experiment was conducted to investigate the effects of calcium lactate and putrescine on postharvest quality of Capsicum annuum as randomized complete design with three replications in postharvest laboratory of Shahid Bahonar university of Kerman, Iran. Treatments consisted of fruits immersion in putrescine solutions (1 and 2 mM) and spraying with calcium lactate solutions (2 and 3 mg/L) and distilled water was applied as control for five minutes. Then, Fruit samples were transferred to cold storage with temperature of 8±1° C and RH 90±5%. The weight loss percentage, decay content, total chlorophyll content, peroxidase and polyphenol oxidase activities, ascorbic acid content and ion leakage were measured at the end of 33th days of storage. Results showed that treated fruit with putrescine 2mM had the lowest weight loss, decay content and percent ion leakage and the most total chlorophyll content, peroxidase and polyphenol oxidase activities and ascorbic acid content. According to results the use of this edible coating is recommended to increase the shelf life of pepper fruits.

کلیدواژه‌ها [English]

  • Ascorbic acid
  • ion leakage
  • Peroxidase
  • polyphenol oxidase
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