ارزیابی تأثیر سالیسیلیک‌اسید بر انبارمانی میوه لیمو‌ترش (Citrus aurantifolia cv. Mexican lime)

نوع مقاله: مقاله کامل

نویسندگان

1 دانشجوی سابق کارشناسی ارشد، گروه علوم باغبانی، دانشکده کشاورزی، دانشگاه ولی‌عصر(عج) رفسنجان

2 استادیار، گروه علوم باغبانی، دانشکده کشاورزی، دانشگاه ولی‌عصر(عج) رفسنجان

3 استاد، گروه علوم باغبانی، دانشکده کشاورزی، دانشگاه ولی‌عصر(عج) رفسنجان

4 دانشیار، گروه علوم باغبانی، دانشکده کشاورزی، دانشگاه ولی‌عصر(عج) رفسنجان

چکیده

میوه لیموترش به‌دلیل داشتن ارزش اقتصادی و ترکیبات مفید تغذیه‌ای حائز اهمیت می‌باشد. عدم وجود امکانات انبارداری و بسته‌بندی مناسب منجر به کاهش مصرف لیموی تازه نسبت به سایر روش‌های فرآوری می‌شود. این تحقیق به­منظور بررسی اثر غلظت‌های 0، 1، 2 و 3 میلی‌مولار سالیسیلیک‌­اسید بر انبارمانی (0، 20، 40 و 60 روز) میوه لیموترش در قالب آزمایش فاکتوریل بر پایه طرح کاملاً تصادفی انجام گرفت. بر اساس یافته‌های این تحقیق، طی دوره انبارمانی، روند افزایشی برخی از شاخص‌ها از جمله کروما (5/5درصد)، کاهش وزن (9 درصد) و ویتامین‌ث (66 درصد) نسبت به زمان برداشت مشاهده شد؛ ولی سفتی گوشت (52 درصد)، اسید کل (24 درصد) و تازگی پوست (37 درصد) کاهش یافتند. تیمارهای سالیسیلیک­‌اسید قادر به حفظ وزن میوه نشد؛ ولی سالیسیلیک­‌اسید 1 میلی‌مولار از نظر حفظ خواص پاداکسندگی و سالیسیلیک­‌اسید 1 و 2 میلی‌مولار در حفظ سفتی پوست نسبت به تیمار شاهد مؤثر بودند. در پایان دوره انبار، بیشترین سفتی گوشت و ویتامین‌ث در تیمار سالیسیلیک‌­اسید 2 میلی‌مولار و بیشترین میزان مواد جامد محلول و اسید در تیمار سالیسیلیک­‌اسید 1 میلی‌مولار ثبت شد. به­نظر می‌رسد نگه‌داری لیموترش در ظروف بسته‌بندی با استفاده از ‌سالیسیلیک­اسید 1 و 2 میلی‌مولار قادر به حفظ کیفیت لیموترش تا 60 روز باشد.

کلیدواژه‌ها

موضوعات


عنوان مقاله [English]

Assessment the effect of salicylic acid on storage life of lime fruit (Citrus aurantifolia cv. Mexican lime)

نویسندگان [English]

  • Mozhdeh Yousefi 1
  • Fatemeh Nazoori 2
  • Seyed Hossein Mirdehghan 3
  • Mohammad Hossein Shamshiri 4
1 Former M. Sc. Student, Department of Horticulture, Faculty of Agriculture, Vali-e-Asr University of Rafsanjan, Rafsanjan, Iran
2 Assistant Professor, Professor and Associate Professor, Department of Horticulture, Faculty of Agriculture, Vali-e-Asr University of Rafsanjan, Rafsanjan, Iran
3 Professor, Department of Horticulture, Faculty of Agriculture, Vali-e-Asr University of Rafsanjan, Rafsanjan, Iran
4 Associate Professor, Department of Horticulture, Faculty of Agriculture, Vali-e-Asr University of Rafsanjan, Rafsanjan, Iran
چکیده [English]

Lime fruit has significance important because of its economic value and beneficial nutritional composition. Fresh lime consumption compared to other processing methods is reduced for the lack of storage facilities and suitable packaging. This experiment was conducted to evaluate the effects of salicylic acid concentrations of 0, 1, 2 and 3 mM on the lime fruit shelf life (0, 20, 40 and 60 days) in a factorial arrangement based on a completely randomized design. According to the findings of this study, the index of chroma (5.5%), weight loss (9%) and vitamin C (66%) during storage were higher than harvest time, but pulp firmness (62%), total acidity (24%) and peel freshness (37%) decreased. Salicylic acid treatments were unable to maintain fruit weight, but salicylic acid 1 mM was effective in maintaining the antioxidant properties, and salicylic acid at 1 and 2 mM maintained peel firmness compared to control. At the end of the storage period, the highest pulp firmness and vitamin C related to application of salicylic acid at 2 mM. However, salicylic acid at 1 mM resulted in the highest soluble solids and acid contents. It seems that packaging lime with 1 and 2 mM salicylic acid was able to maintain the lime fruit quality up to 60 days.

کلیدواژه‌ها [English]

  • Antioxidant activity
  • citrus
  • color index
  • quantitative and qualitative characteristics
  • vitamin c
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