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

نوع مقاله: مقاله کامل

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
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