اثر پوشش خوراکی آلژینات‌سدیم بر ماندگاری میوه توت‌فرنگی رقم گاویوتا (Fragaria ananassa)

نوع مقاله: مقاله کامل

نویسندگان

1 دانشجوی سابق کارشناسی ارشد، دانشکده کشاورزی، دانشگاه ولی عصر(عج) رفسنجان

2 استادیار، دانشکده کشاورزی، دانشگاه ولی عصر(عج) رفسنجان

3 استاد، دانشکده کشاورزی، دانشگاه ولی عصر(عج) رفسنجان

4 دانشیار، دانشکده کشاورزی، دانشگاه ولی عصر(عج) رفسنجان

چکیده

مصرف توت‎فرنگی تازه به‌دلیل داشتن ویتامین، فنل، آنتوسیانین‌ و دیگر مواد پاداکسنده که در پیشگیری از سرطان و بیماری‌های مختلف مؤثر است افزایش بسیاری داشته، ولی کاهش ویژگی‌های کمی و کیفی این محصول در طی نگهداری و عرضه به بازار، یکی از چالش‌های مهم محسوب می‌شود. استفاده از فیلم‌ها و پوشش‌های خوراکی، به­دلیل دارا بودن مواد طبیعی و عدم ایجاد آلودگی‌های زیست‌محیطی، رو به گسترش است و نتایج مثبتی ازجمله کاهش افت وزن، سرعت رسیدن، حفظ رنگ و خواص حسی و ظاهری میوه‌ها و سبزی‌ها را به­دنبال داشته است. این پژوهش به‌منظور بررسی تأثیر پوشش خوراکی آلژینات­سدیم بر ماندگاری میوه توت‌فرنگی نگهداری­شده در دمای 1±4 درجه سلسیوس انجام گرفت. تیمارها شامل شاهد (آب مقطر)، آلژینات­سدیم یک، دو و سه درصد و دوره انبارمانی به­مدت 7 و 14 روز با 4 تکرار تهیه شدند. طی انبارمانی، شاخص‌های درخشندگی، کروما، میزان سفتی، اسید کل، ویتامین‌ث، فنل، فعالیت پاداکسندگی و آنتوسیانین کاهش یافت؛ اما کاربرد پوشش، سبب حفظ این شاخص‌ها گردید؛ به‌طوری‌که در بین تیمارهای این آزمایش، تیمار آلژینات دو درصد تأثیر بیشتری در حفظ این صفات داشت؛ علاوه بر این، با گذشت زمان انبارمانی، فعالیت آنزیم پلی­فنل­ اکسیداز، کاهش وزن و pH افزایش یافت. کاربرد پوشش خوراکی آلژینات­سدیم دو درصد تا 14 روز سبب حفظ سطوح پایین‌تر pH و فعالیت آنزیم پلی­فنل­ اکسیداز شده و کاهش وزن را نیز به‌طور مؤثری کنترل نمود.

کلیدواژه‌ها

موضوعات


عنوان مقاله [English]

Effect of sodium alginate on the shelf life of strawberry fruits (Fragaria ananassa L.cv. Gaviota)

نویسندگان [English]

  • Solmaz Poraziz 1
  • Fatemeh Nazoori 2
  • Seyed Hossein Mirdehghan 3
  • Majid Esmaeilizadeh 4
1 Former M. Sc. Student, Faculty of Agriculture, Vali-e-Asr University of Rafsanjan, Rafsanjan, Iran
2 Assistant Professor, Faculty of Agriculture, Vali-e-Asr University of Rafsanjan, Rafsanjan, Iran
3 Professor, Faculty of Agriculture, Vali-e-Asr University of Rafsanjan, Rafsanjan, Iran
4 Associate Professor, Faculty of Agriculture, Vali-e-Asr University of Rafsanjan, Rafsanjan, Iran
چکیده [English]

Consumption of fresh strawberries has increased significantly because of its vitamins, phenols, anthocyanin’s and other antioxidant which are effective in preventing various cancers and diseases, but the reduction in the quantitative and qualitative characteristics of this fruit during storage and supply to the market is one of the most important challenges. Application of films and edible coatings is increasing because of its natural contain materials and the absence of environmental pollution which were led to positive results, such as reduction in weight loss, ripening, color improvement, sensory and appearance properties of fruits and vegetables. This study was conducted to investigate the effect of sodium alginate on the shelf life of strawberry fruit stored at 4±1°C. The treatments included control (distilled water), sodium alginate 1, 2 and 3% and storage period for 7 and 14 days with 4 replicates. During storage, brightness index, chroma, rigidity, total acidity, vitamin C, phenol, antioxidant activity and anthocyanin contents decreased, but the application of coatings preserved these indices. So that, two percent alginate treatment was more effective in preserving these traits during experiment. In addition, with the time of storage, polyphenol oxidase enzyme activity, weight loss and pH increased. While the application of sodium alginate 2% preserved the lower levels of pH and activity of the enzyme polyphenol oxidize, it also effectively controlled weight loss up to 14 days.

کلیدواژه‌ها [English]

  • Anthocyanin
  • edible coatings
  • polyphenol oxidase enzyme
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