ارزیابی ویژگی‌های بیوشیمیایی و حسی برخی ژنوتیپ‌های امیدبخش زیتون کنسروی

نوع مقاله: مقاله کامل

نویسندگان

1 پژوهشگر پسادکتری، پژوهشکده میوه‏‌‏های معتدله و سردسیری، مؤسسه تحقیقات علوم باغبانی، ‏کرج، ایران

2 دانشیار، پژوهشکده میوه‏‌‏های معتدله و سردسیری، مؤسسه تحقیقات علوم باغبانی، کرج، ایران

3 کارشناس آزمایشگاه، پژوهشکده میوه‏‌‏های معتدله و سردسیری، مؤسسه تحقیقات علوم باغبانی، کرج، ایران

4 استادیار، دانشکده کشاورزی، دانشگاه تربیت مدرس، تهران، ایران

چکیده

در این پروژه قابلیت فرآوری و کیفیت زیتون کنسروی سبز در دوره عمر قفسه­ای با استفاده از 6 رقم و 5 ژنوتیپ انتخابی مورد ارزیابی قرار گرفتند. نمونه­ها پس از برداشت و شست‌وشو، به‌وسیله محلول سودسوزآور (2 درصد) تلخی زدایی شدند. سپس میوه‌ها به منظور انجام تخمیر و انبارمانی در محلول آب و نمک قرارداده شدند. در طول دوره تخمیر و انبارمانی، اندازه­گیری صفاتی همچون درصد خاکستر میوه، گلوکز، اسیدهای چرب، اسیدیته و pH، عناصر معدنی میوه و خواص حسی صورت گرفت. در زمان برداشت، رقم‌های دیره، تخم کبکی و ژنوتیپKH15 به ترتیب دارای بیشترین وزن میوه نسبت به سایر رقم‌ها و ژنوتیپ ها بوده­اند. در طول دوره فرآوری و انبارمانی مقدار سدیم گوشت میوه، نسبت به زمان برداشت دارای روند افزایشی، ولی مقدار کلسیم و پتاسیم کاهش یافت. هرچند مقدار تغییرات اسیدیته میوهدر این دوره، دارای روند مشخصی نبود. مطابق با ارزیابی حسی، به­ترتیب زیتون‌های رقم زرد، QG18، GW1، دیره، مشکات، مانزانیلا،TMN2و BN5با کسب امتیاز بالا از نظر پذیرش کلی میوه در بین داوران (بین 5/7 – 9) در یک گروه آماری واقع شدند.

کلیدواژه‌ها


عنوان مقاله [English]

The evaluation of biochemical and organoleptic properties of some promising table ‎olive genotypes

نویسندگان [English]

  • Yousef Rezaei Kalaj 1
  • Ali Asghar Zeinanloo 2
  • seyed Mahyar Tavusi 3
  • Masoumeh Emadpour 4
1 Postdoctoral Researcher, Temperate and Cold Fruits Research Institute (TCFRI), ‎Horticultural Sciences Research Institute, Karaj, Iran
2 Associate Professor, Temperate and Cold Fruits Research Institute (TCFRI), Horticultural Sciences ‎Research Institute, Karaj, Iran
3 Technical Assistant, Temperate and Cold Fruits Research Institute (TCFRI), Horticultural Sciences Research Institute, Karaj, Iran
4 Assistant Professor, Faculty of Agriculture, Tarbiat Modares University, Tehran, Iran
چکیده [English]

In this project, the processing ability and quality of green table olives during storage period on six selected cultivars and five genotypes were investigated. After harvesting, debittering carried out using NaOH (2%). The fruits were then placed in a solution of water and salt for fermentation and storage. During the fermentation and storage period, quality parameters such as ash, glucose, fatty acids, acidity, pH, mineral elements and sensory properties wereevaluated. At harvesting time, Direh, Tokhm kabki and KH15 genotypes had the highest fruit weight in comparison to the other selected cultivars and genotypes. During the processing and storage period, there was an increase trend for sodium, while a decrease trend in the amount of calcium and potassium in the fruit flesh compared to the harvest time. However, there was not a distinct trend in the acidity changes during the processing period. According to the sensory analysis, Zard, QG18, GW1, Direh, Meshkat, Manzanilla, TMN2and BN5, acquired the high score of total acceptance index among panelists (between 7.5 and 9), respectively.

کلیدواژه‌ها [English]

  • Biochemical Characteristics
  • Cultivar
  • Fermentation
  • Sensory properties
  • table olive‎
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