تأثیر کاربرد پس‌ از برداشت نانو ‌اکسید‌‌‌روی و کربوکسی‌متیل‌سلولز بر برخی خصوصیات فیزیکوشیمیایی میوه شلیل (Prunus persica cv. Red gold)

نوع مقاله : مقاله پژوهشی

نویسندگان

1 گروه علوم باغبانی، دانشکده کشاورزی، دانشگاه ارومیه، ارومیه ، ایران

2 دانشجوی کارشناسی ارشد، گروه علوم باغبانی، دانشکده کشاورزی، دانشگاه ارومیه

3 مربی، گروه علوم باغبانی، دانشکده کشاورزی، دانشگاه ارومیه

چکیده

به­منظور استفاده از ترکیبات سالم، حفظ کیفیت و افزایش عمر پس از برداشت میوه شلیل رقم "رد‌گلد"طی انبارمانی، تأثیر تیمار پس ‌از ‌برداشت نانو ‌اکسید‌­روی در سه غلظت (۰، ۰۱/۰ و ۰۳/۰ درصد) و کربوکسی‌متیل‌سلولز در سه غلظت (۰، ۵/۰ و ۱ درصد) در دمای ۱-۰ درجه سلسیوس و رطوبت نسبی ۹۰ تا ۹۵ درصد و به­مدت ۴۰ روز مورد بررسی قرار ‌گرفت. این تحقیق به­صورت فاکتوریل در قالب طرح کاملأ تصادفی با ۴ تکرار انجام شد. میزان کاهش وزن، مواد جامد محلول، اسید قابل تیتراسیون، pH میوه، مقدار ویتامین­ث و شاخص قهوه‌ای­شدن در دوره انبارمانی ارزیابی شدند. نانو ‌اکسید­‌روی به­همراه کربوکسی‌متیل‌سلولز به­طور معنی‌داری باعث کاهش شاخص قهوه‌ای­شدن در همه تیمارها نسبت به شاهد شد. تیمارهای نانواکسید­روی ۰۱/۰ درصد و کربوکسی­متیل­سلولز ۱ درصد بیشترین تأثیر را بر افت کاهش وزن داشتند. تیمار ترکیبی نانو اکسید­روی ۰۱/۰ درصد و کربوکسی­متیل­سلولز ۱ درصد نیز تأثیر بیشتری در حفظ مواد جامد قابل حل داشت. همچنین نانواکسیدروی و کربوکسی­متیل­سلولز در مدت انبارمانی، باعث حفظ اسیدیته کل گردیدند. تأثیر تیمارهای نانو اکسید­روی و کربوکسی­متیل­سلولز بر مقدار ویتامین­ث معنی­­دار نشد. نتایج نشان داد که استفاده از تیمارهای نانو‌ اکسید­‌روی و کربوکسی‌متیل‌سلولز می‌تواند به حفظ خواص کیفی میوه شلیل "رد گلد" کمک کند.

کلیدواژه‌ها

موضوعات


عنوان مقاله [English]

Effects of nano-ZnO and carboxymethyl cellulose postharvest treatments on some physicochemical characteristics of nectarine (Prunus persica cv. Red gold)

نویسندگان [English]

  • Mohammadreza Asghari 1
  • Hashem Zarei 2
  • Habib Shirzad 3
1 Department of Horticulture, Faculty of Agriculture, University of urmia, urmia ,Iran
2 M. Sc. Student, Department of Horticulture, Faculty of Agriculture, University of Urmia, Urmia, Iran
3 Instructor, Department of Horticulture, Faculty of Agriculture, University of Urmia, Urmia, Iran
چکیده [English]

In this study the effect of nano-ZnO (at 0, 0.01 and 0.03%) and carboxymethyl cellulose (at 0, 0.5 and 1%) were studied on the quality and shelf life of "Red Gold" nectarine fruit during storage (0-1, 90 to 95% relative humidity) for 40 days. A factorial experiment was conducted in a completely randomized design with four replications. After treatment weight loss, total soluble solids, titratable acidity, pH, the content of vitamin C and browning index were evaluated during storage. Nano-ZnO and carboxymethyl cellulose treatments significantly reduced browning index in comparison with untreated control. 0.01% nano-ZnO and 1% carboxymethyl cellulose treatments significantly delayed weight loss. Nano-ZnO and carboxymethyl cellulose treatments also maintained total acidity and total soluble solids in comparison with control. Results revealed that the use of nano-ZnO and carboxymethyl cellulose treatments can maintain quality of "Red Gold" nectarine fruit.

کلیدواژه‌ها [English]

  • Edible coating
  • fruit quality
  • nano technology
  • Shelf life
  • soluble solids
  1. Abbott, J. A. (1999). Quality measurement of fruits and vegetables. Postharvest Biology and Technology, 15(3), 207-225.
  2. Ballester, A. R., Izquierdo, A. & Gonzalez-candelas, L. (2010). Biochemical agail and molecular characterization of induced resistance against Penicillium digitatum in citrus fruit. Postharvest Biology and Technology, 56, 31-38.
  3. Bico, S. L. S., Raposo, M. & Morais, A. (2009).Combined effects of chemical dip and/ or carrageenan coating and/ or controlled atmosphere on quality of fresh –cut banana. Food Control, 20, 508- 514.
  4. Blake, M. A. (1932). The JH Hale peach as a parent in peach crosses. Proceedings of the National Academy of Sciences of the USA, 29, 131-136.
  5. Cantín, C. M., Crisosto, C. H., Ogundiwin, E. A., Gradziel, T., Torrents, J., Moreno, M. A. & Gogorcena, Y. (2010). Chilling injury susceptibility in an intra-specific peach [Prunus persica (L.) Batsch] progeny. Postharvest Biology and Technology, 58(2), 79-87.
  6. Chien, P. J., Sheu, F. & Yang, F. H. (2005). Effect of edible chitosan on quality and shelf life of sliced mango fruit. Journal of Food Engineering, 29, 23-29.
  7. Cioroi, M. (2007). Study on L-ascorbic acid contents from exotic fruits. Cercetări Agronomice in Moldova, 1, 23 -27.
  8. Ding, Y., Yun, J., Li, X., Tang, Y. & Jiang, Y. (2012(. Evaluation of nano-packaging on the shelf life of fresh cut lotus root (Nelumbo nucifera Gaerth). Advances in Technology and Management, 165(1), 775-780.
  9. Espitia, P. J. P., Soares, N. F. F., Coimbra, J. G., Andrade, N. J., Cruz, R. S. & Medeiros, A. A. )2012(. Zinc oxide nanoparticles: synethesis, antimicrobial activity and food packaging applications. Food Bioprocess Technology, 5(1), 1447-1464.
  10. Ghanbarzade, B. (2009). Biodegradable Edible biopolymers In Food and Drug Packaging. Tehran polytechnic University Press, p 303. (in Farsi)
  11. Ghanbarzade, B., Almasi, H. & Zahedi, Y. (2009). Biodegradable Edible biopolymers In Food and Drug Packaging. Tehran polytechnic University Press, p 514.
  12. Gol, N. B., Patel, P. R. & Rao, T. V. R. (2013). Improvement of quality and shelf-life of strawberries with edible coatings enriched with chitosan. Postharvest Biology and Technology, 85(1), 185-195.
  13. Hernandez-Munoz, P., Almena, E., Valle, V. D., Velez, D. & Gavara, R. (2008). Effect of chitosan coating combine with postharvest calcium treatment on strawberry (Fragaria ananassa) quality during refrigerate storage. Journal of Food Chemistry, 110, 428-435.
  14. Hussain, P. R., Suradkar, P. P., Wani, A. M. & Dar, M. A. (2016). Potential of carboxymethyl cellulose and γ-irradiation to maintain quality and control disease of peach fruit. International journal of biological macromolecules, 82, 114-126.
  15. Li, X., Li, W., Jiang, Y., Ding, Y., Yun, J., Tang, Y. & Zhang, P. (2011(. Effect of nano-ZnO coated active packaging on quality of fresh cut ‘Fuji’apple. International Journal of Food science and Technology, 46(1), 1947-1955.
  16. Lin, Y. F., Hu, Y. H., Lin, H. T., Liu, X., Chen, Y. H. & Zhang, S. (2013). Inhibitory effects of propyl gallate on tyrosinase and its application in controlling pericarp browning of harvested longan fruits. Journal of Agricultural and Food Chemistry, 61, 2889-2895.
  17. Lurie, S. & Crisosto, C.H. (2005). Chilling injury in peach and nectarine. Postharvest Biology and Technology, 37(3), 195-208.
  18. Maftoonazad, N., Ramaswamy, H., Moalemiyan, M. & Kushalappa, A. (2007). Effect of pectin-based edible eemulsion coating on changes in quality of avocado exposed to lasiodiplodia theobromae infection. Carbohydrate Polymers, 68, 341-349.
  19. Malakouti, M. J. & Homaei, M. (1994). Fertility of soils in arid zones. Tarbiat Modarres University of Tehran Press, p 286. (in Farsi)
  20. Margosan, D. A., Smilanick, J. L. & Henson, D. J. (2008). Combination of hot water and ethanol to control postharvest decay of peaches and nectarines. Plant Disease, 81, 1405-1409.
  21. Meng, X., Zhang, M. & Adhikari, B. (2014(. The effects of ultrasound treatment and nano-zinc oxide coating on the physiological activities of fresh-cut kiwifruit. Food and Bioprocess Technology, 7(3), 693-701.
  22. Naknaen, P. (2014(. Utilization possibilities of antimicrobial biodegradable packaging produced by poly (butylene succinate) modified with zinc oxide nanoparticles in fresh-cut apple slices. International Food Research Journal, 21(6), 2413-2420.‏
  23. Olivas, G. I., Rodriguez, J. J. & Barbosa-Canovas, G. (2003). Edible coatings composed of methylcellulose, stearic acid, and additives to preserve quality of pear wedges. Journal of Food Processing and Preservation, 27(4), 299-320.
  24. Oluwaseun, A. C., Kayode, A., Bolajoko, F. O. & Bunmi, A. J. (2013). Effects of coatings on storability of carrot under evaporative coolant system. Albanian Journal of Agricultural Sciences, 12(3), 485.
  25. Saba, M. K. & Sogvar, O. B. (2016). Combination of carboxymethyl cellulose-based coatings with calcium and ascorbic acid impacts in browning and quality of fresh-cut apples. LWT-Food Science and Technology,66(1), 165-171.
  26. Koushesh Saba, M. & Amini, R. (2017). Nano-ZnO/carboxymethyl cellulose-based active coating impact on ready-to-use pomegranate during cold storage. Food Chemistry, 232, 721-726.
  27. Salunkha, D. K., Jadhar, S. J. & Yu, M. H. (1974). Quality and nutritional composition of tomato fruits influenced by certain biochemical and physiological changes. Qualitasplantarum, 24, 85-113.
  28. Sayari, M., Babalar, M., Kalantari, S., Alizadeh, H. & Asgari, M. (2009). Effect of salicylic acid on chilling and activity of PAL of pomegranate cv. ‘Malas’ during storage. Iran Horticulture Science Journal, 3, 21-38.
  29. Smimoff, N. (1995). Antioxidant system and plant response to the environment. Biosystemic Scientific Publisher Oxford United Kingdom, 34, 217-243.
  30. Takahashi, K., Yoshikawa, A. & Sandhu, A. (2007). Wide bandgap semiconductors. New York, NY, USA, 393-400.
  31. Vogler, B. K. & Ernst, E. (1999). Aloe vera: a systematic review of its clinical effectiveness, British Journal of General Practice, 49(447), 82-90.
  32. Yaman, O. & Bayoindirli, L. (2002). Effects of an edible coating and cold storage on shelf-life and quality of cherries. Lebensmittel-Wissenschaft and Technologei, 35, 146-150.
  33. Zhao, L., Liu, L. & Ma, Y. (2009). Preservation of apricot by chitosan nano-ZnO film. Food Research and Development, 30(2), 126-128.