نوع مقاله : مقاله پژوهشی


1 دانشجوی دکتری، دانشکده کشاورزی، دانشگاه زنجان، زنجان، ایران

2 دانشیار، دانشکده کشاورزی، دانشگاه زنجان، زنجان، ایران

3 استادیار، دانشکده کشاورزی، دانشگاه زنجان، زنجان، ایران


انار (Punica granatum L.) از میوه‌های نیمه­گرمسیری و حساس به سرمازدگی است، لذا نگهداری آن در سردخانه با محدودیت­هایی همراه می­باشد. در این مطالعه تأثیر پوشش ژل آلوئه­ورا (0، 40 و 80 درصد) بر سرمازدگی، کیفیت تغذیه­ای و پوسیدگی میوه انار طی 90 روز نگهداری در دمای 4 درجه سانتی­گراد و رطوبت نسبی 90-85 درصد مورد ارزیابی قرار گرفت. نمونه­برداری جهت سنجش صفات مورد نظر طی سه دوره 30، 60 و 90 روزه انجام گرفت. نتایج نشان­ داد تیمار ژل آلوئه­ورا درصد سرمازدگی و پوسیدگی را به طور معنی‌داری کاهش داد و پس از 90 روز انبارمانی کمترین میزان سرمازدگی (16/11 درصد) و پوسیدگی (66/18 درصد) در میوه‌هایی تیمارشده با ژل آلوئه­ورا 80 درصد مشاهده شد. این تیمار همچنین سطح مالون­دی­آلدهید (به عنوان شاخص پراکسیداسیون لیپیدهای غشا)، نشت الکترولیت و کاهش وزن میوه را به خوبی کنترل نموده است. علاوه بر این، تیمار 80 درصد آلوئه­ورا موجب افزایش ظرفیت آنتی‌اکسیدانی و فعالیت آنزیم­های سوپراکسید دیسموتاز، کاتالاز و آسکوربات پراکسیداز و حفظ میزان اسید آسکوربیک شد. مقادیر بالای فنول کل، فلاونوئید و آنتوسیانین در میوه‌های تیمار شده با ژل آلوئه­ورا مشاهده شد که در نتیجه فعالیت بالای آنزیم فنیل­­آلانین­آمونیالیاز و فعالیت پایین آنزیم پلی­فنول اکسیداز بود. در نتیجه، کاربرد ژل آلوئه­ورا با غلظت 80 درصد، به عنوان یک پوشش طبیعی، می­تواند و ایمن موجب افزایش تحمل به تنش سرمایی و حفظ خواص کیفی میوه انار در طول دوره انبارمانی شود.


عنوان مقاله [English]

Effect of Aloe vera gel on chilling injury, decay and nutritional quality of ‎pomegranate (Punica granatum L.) fruit‏ ‏during cold storage

نویسندگان [English]

  • Sanaz Molaei 1
  • Vali Rabiei 2
  • Ali Soleimani 2
  • Farhang Razavi 3

1 Ph.D. Candidate, Faculty of Agriculture, University of Zanjan, Zanjan, Iran

2 Associate Professor, Faculty of Agriculture, University of Zanjan, Zanjan, Iran

3 Assistant Professor, Faculty of Agriculture, University of Zanjan, Zanjan, Iran

چکیده [English]

Pomegranate (punica granatum L.) is one of the subtropical fruits and sensitive to chilling injury, so preservation of that in cold storage is associated with some limitations. In this study the impacts of Aloe vera gel (0, 40 and 80 %) on chilling injury, nutritional quality and decay of pomegranate fruit, during 90 days at 4 ºC and 85-90 % relative humidity were evaluated. Sampling to determination of intended criteria were done at 30, 60 and 90 days of cold storage. Results showed that Aloe vera gel decreased the chilling injury and decay incidence significantly and the lowest level of chilling injury (11.6 %) and decay incidence (18.66 %) were observed in fruits with 80% of Aloe vera gel treatment after 90 days of storage. Also this treatment controlled well the levels of malondialdehyde (as an indicator of membrane lipids peroxidation), electrolyte leakage, and weight loss. Furthermore, 80% of Aloe vera gel treatment enhanced the antioxidant capacity and the activity of superoxide dismutase, catalase and ascorbate peroxidase and preserved the ascorbic acid content at higher level. High levels of total phenols, flavonoids, and anthocyanins were observed in Aloe vera gel treated pomegranate fruits, as a result of a higher activity of phenylalanine ammonia-lyase and a low activity of polyphenol oxidase. In conclusion, applying of Aloe vera gel in 80 % concentration, as an natural cover, could increase cold stress tolerance and preserve nutritional values of pomegranate fruits during the storage period.

کلیدواژه‌ها [English]

  • antioxidant capacity
  • electrolyte leakage
  • Malondialdehyde
  • total phenol‎
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