تأثیر تیمار پس از برداشت فنیل‌آلانین بر خصوصیات فیزیکوشیمیایی میوه زغال‌اخته طی انبارمانی ‌سرد

نوع مقاله : مقاله پژوهشی

نویسندگان

1 کارشناسی ارشد، دانشکده کشاورزی، دانشگاه زنجان، زنجان، ایران

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

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

چکیده

میوه زغال­اخته منبع مهمی از ویتامین­ها و ترکیبات آنتی­اکسیدانی بوده و حفظ ارزش غذایی، کیفیت ظاهری و سفتی بافت میوه در شرایط پس از برداشت از اهمیت زیادی برخوردار است. در این پژوهش اثر تیمار پس­از برداشت فنیل­آلانین (صفر، 2، 4، 6 میلی­مولار) و زمان انبارمانی (7، 14 و 21 روز) بر خصوصیات فیزیکوشیمیایی میوه زغال­اخته طی مدت انبارمانی بصورت آزمایش فاکتوریل در قالب طرح کاملاً تصادفی با سه تکرار مورد بررسی قرار گرفت. میوه­ها بلافاصله پس از تیمار در سردخانه‌ای با دمای 1± 2 درجه سلسیوس و رطوبت نسبی 5±85 درصد قرار گرفتند. براساس نتایج، بالاترین محتوی آنتوسیانین (mg CYN-3-GLU /100g FW 6/2)، فلاونوئید (mg QE/100g FW 16/13)، فنل کل (mg GAE/100g FW 80/371)، مواد جامد محلول (66/17 درصد) در هفته سوم و همچنین بیشترین میزان آسکوربیک­اسید (mg/100g FW 89/26) در تیمار 2 میلی­مولار فنیل­آلانین مشاهده شد. کمترین میزان پراکسیدهیدروژن µmol/100g FW) 36/0) و سرمازدگی و بیشترین میزان پرولین ( mg/g FW36/0) در هفته سوم در تیمار 6 میلی­مولار فنیل­آلانین مشاهده شد. بطور کلی نتایج نشان داد برای نیل به هدف مهم انبارمانی زغال­اخته در سردخانه که حفظ شاخص­های فیزیکی و شیمیایی مطلوب این میوه و ماندگاری بیشتر نسبت به نگهداری در دمای معمولی می­باشد، تیمار 2 میلی­مولار فنیل­آلانین می­تواند مناسب­ترین تیمار باشد.

کلیدواژه‌ها

عنوان مقاله [English]

The effect of postharvest phenylalanine treatment on physicochemical attributes of ‎cornelian cherry fruits during cold storage

نویسندگان [English]

  • Soheilla Ahmadkhani 1
  • Ali Soleimani 2
  • Farhang Razavi 2
  • Azizollah Kheiry 3
1 M. Sc. , Faculty of Agriculture, University of Zanjan, Zanjan, Iran‎
2 Associate Professor and Assistant Professor, Faculty of Agriculture, University of Zanjan, Zanjan, Iran‎
3 Assistant Professor, Faculty of Agriculture, University of Zanjan, Zanjan, Iran‎
چکیده [English]

Cornelian cherry fruit is an important source of vitamins and antioxidant compounds, and the prevention of the reduction of fruit nutritional value, appearance quality and firmness during the post-harvest period is one of the important issue in this fruit. The effect of phenylalanine postharvest treatment (0, 2, 4, 6 mmol), and different storage times (7, 14 and 21 days) on maintaining the physicochemical properties of cornelian cherry fruit during storage as a factorial experiment based on completely randomized design with three replications was investigated in current research. Immediately after treatment, the fruits were placed in a cold storage at 2±1 °C and relative humidity of 85±5%. Based on the results, the maximum content of anthocyanin (2.6 mg CYN-3-GLU/100g FW), flavonoids (13.16 mg QE/100g FW), total phenol (371.8 mg GAE/100g FW), soluble solids (17.66 %) in the third week and maximum content of ascorbic acid (26.89 mg/100g FW) were accompanied by 2 mmol phenylalanine. The lowest amount of H2O2 (0.36 µmol/100g FW) and the percentage of frostbite, and also the highest amount of proline (0.36 mg/g FW) were observed with 6 mmol phenylalanine treatment in the third week. The results showed in order to achieve the important goal of storage cornelian cherry in the cold storage, which maintains the desired physical and chemical characteristics of this fruit and has a longer shelf than storage at normal temperature, 2 mmol phenylalanine can be the most appropriate treatment.

کلیدواژه‌ها [English]

  • Chilling
  • cornelian cherry
  • proline
  • storage period

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علوم باغبانی ایران
دوره 53، شماره 2
شهریور 1401
صفحه 295-308

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  • تاریخ دریافت: 06 مرداد 1400
  • تاریخ بازنگری: 03 دی 1400
  • تاریخ پذیرش: 08 فروردین 1401

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