افزایش عمر انباری و حفظ کیفیت سیب گلاب با استفاده از پوشش خوراکی ژل آلوئه‌ورا و اسانس ‏آویشن شیرازی

نوع مقاله : مقاله پژوهشی

نویسندگان

1 دانشجوی کارشناسی ارشد، دانشکده کشاورزی، دانشگاه فردوسی مشهد، مشهد، ایران

2 استادیار، دانشکده کشاورزی، دانشگاه فردوسی مشهد، مشهد، ایران

10.22059/ijhs.2019.275581.1599

چکیده

سیب گلاب یک رقم تجاری ایران است که به‌دلیل فعالیت متابولیکی بالا و قهوه­ای‌شدن در اثر آسیب­های مکانیکی عمر پس از برداشت کوتاهی دارد. آزمایش به صورت فاکتوریل بر پایه طرح کاملاً تصادفی در چهار تکرار صورت پذیرفت. عامل اول پوشش خوراکی در پنج سطح (ژل آلوئه‌ورا در دو سطح 30 و 60 درصد حجمی- حجمی، ژل آلوئه­ورا در دو سطح 30 و 60 درصد حجمی- حجمی به همراه اسانس آویشن شیرازی با غلظت 120 میکرولیتر در لیتر همراه و بدون پوشش) و عامل دوم زمان انبارداری در پنج سطح (صفر، 7، 14، 21 و 28 روز پس از براشت) بود. نتایج نشان داد کاهش­وزن و شاخص رسیدگی در پوشش ژل آلوئه‌ورا 60% به همراه اسانس آویشن شیرازی به ترتیب 8/3 و 4/31 درصد در مقایسه با میوه های شاهد (بدون پوشش) کاهش نشان­داد. هم چنین تیمارهای مذکور، منجر به حفظ ظرفیت جاروب کنندگی رادیکال DPPH و تجمع فنول کل میوه­های تیمارشده با پوشش آلوئه­ورا غنی‌شده با اسانس آویشن شیرازی شدند. پوشش ژل­آلوئه­ورا 60­ درصد و همچنین تیمار ژل ­آلوئه‌ورا 60 درصد+ اسانس‌آویشن­ شیرازی به ترتیب 5/55 و 2/62 درصد استحکام بافت میوه را در مقایسه با شاهد افزایش دادند. ازسوی­دیگر نتایج ارزیابی­حسی مشخص نمود که پوشش ­ژل­آلوئه­ورا در ترکیب با اسانس­آویشن­شیرازی اثر منفی بر طعم و ظاهر سیب گلاب نداشت.

کلیدواژه‌ها


عنوان مقاله [English]

Increasing the shelf life and preserving of the quality of apple fruit ̔ Golab̕ using an ‎edible coating of Aloe vera gel and essential oil of Shirazi thyme

نویسندگان [English]

  • Mona Ghazimoghdam 1
  • Yahya Selahvarzi 2
  • Bahram Abedi 2
1 M. Sc. Student, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran‎
2 Assistant Professor, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran‎
چکیده [English]

Golab apple is a commercial cultivar of Iran, has short post-harvest life due to its high metabolic activity and browning caused by mechanical damage. The experiment was done in factorial based on a completely randomized design with four replications. The first factor was coating in five levels, coating of Aloe vera gel 30% and 60% v/v in combination with Shirazi thyme essential oil with a concentration of 120 µll-1 andwithout any cover) and the second facor was storage duratiom in five levels (0, 7, 14, 21 and 28 days after havesting). Results indicated that the coating of 60% Aloe vera gel with essential oil of Shirazi thyme had a significant effect on reducing weight loss and ripening index, so that it decreased the weight loss and ripening index of 3.8% and 31.1% in comparison with control, respectively. Also, the mentioned treatments, leading to retained free-radical scavenging and total phenol accumulation of fruit treated with Aloe vera enriched with essential of Shirazi thyme. The coated apples with Aloe vera gel 60% and also Aloe vera gel 60%+Shirazi thyme essential oil increased the fruit firmness by 55.5% and 62/2%, respectively, compared to control. The results of the sensory evaluation indicated that the coating of Aloe vera gel in combination with the essential oil of Shirazi thyme did not have any negative effect on the taste and appearance of apple (cv. Golab).

کلیدواژه‌ها [English]

  • postharvest life
  • Total phenolic
  • sensory evaluation
  • weight loss‎
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