اثر سدیم نیتروپروساید بر حفظ بازارپسندی و برخی خواص کیفی لیمو آب شیراز در شرایط انبار‏

نوع مقاله : مقاله پژوهشی

نویسندگان

1 دانش‌آموخته کارشناسی ارشد، واحد شیراز، دانشگاه آزاد اسلامی، شیراز، ایران

2 استادیار، واحد شیراز، دانشگاه آزاد اسلامی، شیراز، ایران

10.22059/ijhs.2019.280767.1641

چکیده

لیمو آب شیراز به دلیل داشتن عطر، طعم مطلوب و اسیدیته بالا مورد پسند بسیاری از مصرف کنندگان بوده و در صنعت به عنوان افزودنی غذاها کاربرد زیادی دارد. آزمایش به صورت فاکتوریل در قالب طرح کاملاً تصادفی اجرا شد. تیمارها شامل سدیم نیتروپروساید در سه سطح (صفر، 5/7 و 15 میکرومولار) و مدت زمان انبارمانی در چهار سطح (زمان برداشت، 20، 40 و 60 روز پس از برداشت) بودند. نتایج نشان داد کاربرد سدیم نیتروپروساید مانع افزایش مواد جامد محلول میوه‌ها در انبار شد. بیشترین میزان اسیدیته کل میوه مربوط به زمان برداشت بود. تفاوتی بین میوه‌های تیمار شده با سدیم نیتروپروساید و شاهد تا روز بیستم انبارمانی از نظر اسیدیته کل و ویتامین ث وجود نداشت. عدم کاربرد سدیم نیتروپروساید باعث شد روند کاهش وزن میوه‌ها در مدت انبارمانی افزایش یابد و کاربرد آن به دلیل جلوگیری از تبخیر آب از سطح میوه، با روند کندتری انجام شد. کاربرد 5/7 و 15 میکرومولار سدیم نیتروپروساید باعث حفظ محتوای کلروفیل­های a، b و کلروفیل کل در پوست میوه‌ها پس از 40 روز نگهداری در انبار شدند. کاربرد غلظت­های 5/7 و 15 میکرو مولار سدیم نیتروپروساید باعث جلوگیری از پوسیدگی میوه‌ها تا روز 20 ام در انبار شد. در مجموع، نتایج نشان داد غوطه­ور کردن میوه‌های لیمو آب شیراز در غلظت 5/7 میکرومولار سدیم نیتروپروساید باعث حفظ کلروفیل پوست میوه، کند شدن روند کاهش وزن، ممانعت از افزایش مواد جامد محلول و حفظ محتوای ویتامین ث شد و جهت افزایش عمر انبارمانی فرآورده­های باغبانی توصیه می­گردد.

کلیدواژه‌ها


عنوان مقاله [English]

Effects of sodium nitroprusside (SNP) on marketability and qualitative properties of ‎Mexican lime fruit (Citrus aurantifolia L.) at storage ‎

نویسندگان [English]

  • GholamReza Hedayati 1
  • Farshad Sadeghi 2
1 Former M. Sc. Student, Shiraz Branch, Islamic Azad University, Shiraz, Iran‎
2 Assistant Professor, Shiraz Branch, Islamic Azad University, Shiraz, Iran‎
چکیده [English]

Mexican lime is well-liked by many consumers due to aroma, good taste and high acidity, and is widely used in the industry as an additive food. The experiment was carried out as factorial based on randomized complete design. The treatments were sodium nitroprusside at three levels (0, 7.5 and 15μM) and storage time at four levels (harvest time, 20, 40 and 60 days after harvest). The results showed that the application of SNP prevented TSS content of fruits in storage. The highest TA was related to fruit at harvest time. There was no difference in total acidity and vitamin C until the 20th day of storage of the fruits treated with SNP and control. Non -use of SNP increased fruit weight loss during storage, and its application was slowed down to prevent water from evaporating from the fruit surface. Application of 7.5 and 15 μM SNP preserved chlorophyll a, b and total chlorophyll content in fruit skin after 40 days of storage. Application of 7.5 and 15 μM SNP prevented fruit rot in 20th day of storage. Finally, the result showed that immersion of Mexican lime fruits at 7.5 μM SNP preserves fruit skin chlorophyll, slows weight loss, inhibits soluble solids increasing and preserves vitamin content and recommended to extend the storage life of horticultural products.

کلیدواژه‌ها [English]

  • mexican lime
  • sodium storage
  • SNP
  • vitamin c
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