تأثیر تیمار آب گرم بر کیفیت و خواص آنتی اکسیدانی میوه زغال اخته (‏Cornus mas L.‎‏) طی ‏انبارمانی سرد ‏

نوع مقاله : مقاله پژوهشی

نویسندگان

1 دانش‌آموخته دکتری، دانشکده کشاورزی، دانشگاه زنجان

2 دانشیار، دانشکده کشاورزی، دانشگاه زنجان

3 دانشیار، دانشکده کشاورزی، دانشگاه تبریز

4 استادیار، دانشکده کشاورزی، دانشگاه زنجان

5 دانش‌آموخته دکتری، دانشکده کشاورزی، دانشگاه تبریز

چکیده

کاهش کیفیت و ارزش غذایی پس ازبرداشت، عمر انبار مانی میوه زغال‌اخته را محدود می کند. در این پژوهش اثر تیمار آب گرم (42 درجه سانتی­گراد به‌مدت 10، 20 و 30 دقیقه) بر حفظ کیفیت غذایی و در نهایت افزایش عمر انبارمانی میوه‌های زغال‌اخته طی نگهداری در 1±4 درجه سانتی­گراد به‌مدت 21 روز، ارزیابی گردید. نتایج نشان داد تیمار میوه‌های زغال‌اخته با آب گرم 42 درجه سانتی­گراد به‌مدت 20 دقیقه موجب تعویق فرآیند پیری و حفظ ارزش غذایی گردید که همراه با افزایش مقدار اسید آسکوربیک بود. تیمار آب گرم از افزایش فعالیت آنزیم پلی­فنل اکسیداز در میوه­های تیمار شده نسبت به شاهد ممانعت کرد. علاوه­براین تیمار میوه‌های زغال‌اخته با آب گرم 42 درجه سانتی­گراد به‌مدت 20 دقیقه باعث افزایش مقادیر اسید آسکوربیک و فعالیت آنزیم‌های جاروب کننده گونه‌های فعال اکسیژن از قبیل سوپر اکسید دیسموتاز، کاتالاز، آسکوربات پراکسیداز، پراکسیداز، گلوتاتیون پراکسیداز، گلوتاتیون-اس-ترانسفراز و گلوتاتیون ردوکتاز گردید. همچنین کاهش فعالیت آنزیم لیپوکسی‌ژناز موجب جلوگیری از تجمع پراکسید هیدروژن شد و همه این تغییرات منجر به افزایش تراوایی غشا گردید که به‌وسیله نشت یونی و تجمع مالون‌دی‌آلدئید کمتر نمایان شد. نهایتاً تیمار گرمایی 42 درجه سانتی­گراد به‌مدت 20 دقیقه می‌تواند به‌عنوان راهکاری مفید جهت تامین میوه‌های زغال اخته دارای مولکول‌های زیست فعال بیشتر همراه با حفظ انسجام غشا و عمر انبارمانی طولانی‌تر معرفی گردد.

کلیدواژه‌ها


عنوان مقاله [English]

Effect of hot water treatment on quality and antioxidant properties of cornelian ‎cherry (Cornus mas L.) during cold storage

نویسندگان [English]

  • Farshad Kakavand 1
  • Vali Rabiei 2
  • Fariborz Zaare‐Nahandi 3
  • Farhang Razavi 4
  • Fatemeh Zahedzadeh 5
1 Former Ph.D. Student, Faculty of Agriculture, University of Zanjan, Zanjan, Iran
2 Associate Professor, Faculty of Agriculture, University of Zanjan, Zanjan, Iran
3 Associate Professor, Faculty of Agriculture, University of Tabriz, Tabriz, Iran
4 Assistant Professor, Faculty of Agriculture, University of Zanjan, Zanjan, Iran
5 Former Ph.D. Student, Faculty of Agriculture, University of Tabriz, Tabriz, Iran
چکیده [English]

Quality and nutritional value reduction after harvest, limit shelf-life of cornelian cherry fruit. In this study, the mechanism employed by hot water (HW) treatment (42 °C, 10, 20 and 30 minutes) on retarding senescence and keeping sensory and nutritional quality thus prolonging the storage life of cornelian cherry fruits during storage at 4±1 °C for 21 days was investigated. Result showed that the cornelian cherry fruits treated with HW 42 °C/20 min effectively slowed the process of senescence and keeping sensory and nutritional quality, with enhanced ascorbic acid contents. Cornelian cherry fruits treated with HW 42 °C/20 min via increasing ROS scavenging molecule accumulation or enzymes activity such as ascorbic acid, superoxide dismutase, catalase, ascorbate peroxidase, peroxidase, glutathione–s–transferase, glutathione peroxidase, glutathione reductase was accompanied with lower lypoxygenase activity leading to decreasing H2O2 accumulation and all of them results to enhancing membrane integrity revealed by lower malondialdehyde accumulation and electrolyte leakage. Finally, postharvest HW 42 °C/20 min treatment can be introduced as auseful strategy for supplying cornelian cherry fruits with higher bioactive molecules accumulation along with maintaining membrane integrity and prolonged storage life.

کلیدواژه‌ها [English]

  • Antioxidant
  • oxidative stress
  • Quality
  • Senescence
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