مطالعه تغییرات قهوه‌ای‌شدن میوه سیب (‏Malus domestica cv. Fuji‏) و عوامل مؤثر بر آن طی ‏دوره انبارمانی

نوع مقاله: مقاله کامل

نویسندگان

1 دانشجوی دکتری، پردیس کشاورزی و منابع طبیعی دانشگاه تهران، کرج، ایران ‏

2 استاد، پردیس کشاورزی و منابع طبیعی دانشگاه تهران، کرج، ایران ‏

3 دانشیار، پردیس کشاورزی و منابع طبیعی دانشگاه تهران، کرج، ایران ‏

چکیده

قهوه‌ای‌شدن آنزیمی یکی از واکنش‌های مهم است که در میوه و سبزی‌های زیادی منجر به کاهش کیفیت پس از برداشت آنها می‌گردد. به منظور مطالعه نقش احتمالی برخی ترکیبات مهم در این ناهنجاری و نحوه‌ی تغییرات آن‌ها طی انبارمانی، آزمایشی در قالب طرح تصادفی در گروه علوم باغبانی، پردیس کشاورزی دانشگاه تهران روی میوه‌ سیب رقم فوجی اجرا شد. در این تحقیق سرعت قهوه‌ای‌شدن بافت میوه، فعالیت آنزیم پلی‌‌فنول‌‌اکسیداز، ظرفیت آنتی‌اکسیدانی کل، محتوای فنول‌ها و میزان پراکسیده شدن لیپیدهای غشاء در طی 180 روز انبارمانی در 5 زمان مورد آزمایش قرار گرفت. بر اساس نتایج، ظرفیت آنتی‌اکسیدانی و فعالیت آنزیم پلی‌‌فنول‌‌اکسیداز در طی 90 روز انبارمانی تغییر معنی‌داری نداشتند، اما پس از 135 روز به‌طور معنی‌داری کاهش یافتند. در پایان 180 روز انبارمانی، کمترین فعالیت این آنزیم ثبت شد. محتوای فنول‌ها در طی انبارمانی تغییر محسوسی نشان نداد. مقدار پراکسیده‌شدن لیپیدها پس از 90 روز انبارمانی، افزایش معنی‌داری یافت. قهوه‌ای‌شدن بافت میوه با قدری کاهش در اواسط انبارمانی، در 135 روز افزایش معنی‌داری نشان داد و تا انتهای انبارمانی این مقدار را حفظ نمود. بنابرین می‌‌توان پیش بینی نمود که در رقم فوجی، محتوای فنول‌ها در قهوه‌ای‌شدن بافت میوه همانند فعالیت آنزیم پلی‌فنول‌اکسیداز اهمیت بالایی دارد و علاوه بر این، فاکتور پراکسیده‌شدن لیپیدها نیز در این فرایند حایز اهمیت می‌باشد.

کلیدواژه‌ها


عنوان مقاله [English]

Study the apple fruit (Malus domestica cv. Fuji) browning factors, during storage

نویسندگان [English]

  • Mina Mohebi 1
  • Mesbah Babalar 2
  • Mohammad Ali Askari Sarcheshmeh 3
  • Alireza Talaee 2
1 Ph. D. Candidate, College of Agriculture and Natural Resources, University of Tehran, Karaj, ‎Iran
2 Professor, College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran
3 Associate Professor, College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran
چکیده [English]

Enzymatic browning is one of the most important reactions that occur in fruits and vegetables, and usually resulting in negative effects on postharvest quality. In order to study the role of some important compounds on apple fruit browning and their changes during the storage, a completely randomized experimental design was conducted in Horticulture Research Center of Tehran University, on Fuji apple trees. In this study, changes of fruit browning, polyphenol oxidase activity, total antioxidant capacity, total phenolic content and the degree of membrane lipid peroxidation during 180 days of storage in 5 time intervals were analyzed. According to the results, total antioxidant capacityand polyphenol oxidase activity did not have significant changes during the first 90 days of storage, but both decreased significantly after 135 days. At the end of 180 days of storage, the lowest enzyme activity was recorded. Total phenolic contents in throughout the storage showed no significant changes. Lipids peroxidation after 90 days of storage increased significantly. Fruit tissue browning in the mid-storage decreased, but after 135 days increased significantly. It can be stated that possibly in the Fuji apple browning, total phenolic content as the enzyme activity is important and in addition to these two factors, lipid peroxidation index is very important in this process too.

کلیدواژه‌ها [English]

  • Antioxidants
  • Cell membrane
  • Fuji apple
  • fresh tissue browning
  • Polyphenol oxidase activity
  • storage‎
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