افزایش انبارمانی و حفظ ویژگی‌های کیفی میوۀ انگور رقم "بی‌دانۀ قرمز" با استفاده از اسانس آویشن

نوع مقاله : مقاله پژوهشی

نویسندگان

1 استادیار، دانشکدۀ کشاورزی و منابع طبیعی دانشگاه اردکان

2 استاد، پردیس کشاورزی و منابع طبیعی دانشگاه تهران، کرج

چکیده

کاهش ارزش اقتصادی میوه­های برداشت‌شده، در نتیجۀ فساد قارچی پس از برداشت رخ می‌دهد که می­توان با استفاده از پوشش­های خوراکی آن‌ها را کنترل کرد.انگور به‌عنوان یکی از میوه­های بسیار فسادپذیر در معرض عامل‌های قارچی به‌ویژه Botrytis cinerea است. در این پژوهش، از اسانس آویشن برای جایگزینی تیمارهای قارچکش به‌منظور حفاظت در برابر بیماری­های قارچی و افزایش عمر پس از برداشت انگور استفاده شد. هنگامی­که میزان کل مواد جامد قابل حل (TSS) میوه­ها در حدود 20 بود برداشت و پس از تلقیح با قارچ Botrytis cinerea با 0، 150 و300 میکرولیتر بر لیتر اسانس آویشن تیمار شدند و در بسته­های در حدود 200 گرمی بسته­بندی و سپس در انبار °C2±0 و رطوبت نسبی 90درصد به مدت 60 روز نگه­داری شدند. آزمایش به‌صورت فاکتوریل در قالب طرح کامل تصادفی در سه تکرار اجرا شد. پس از تیمار، تغییر وزن، رنگ، pH، فساد، صفات کیفی و حسی میوه­ها اندازه­گیری شدند. نتایج به‌دست‌آمده نشان داد که اسانس آویشن میزان کاهش وزن، فساد، ترک­خوردگی و ریزش را کاهش و کیفیت حبه­ها را حفظ کرده است. با گذشت زمان میزان درخشندگی، زاویۀ هیو و شاخص خلوص رنگ (کروما) در میوه­ها کاهش یافت. همچنین میزان درخشندگی میوه­های تیمارشده کمتر از شاهد بود. میزان مواد جامد قابل حل و اسیدیتۀ قابل عیارسنجی (تیتراسیون) نیز با گذشت زمان به ترتیب افزایش و کاهش یافت. با افزایش غلظت اسانس، رشد قارچ به‌طور معنی­داری کاهش یافت، اما غلظت اسانس تفاوت معنی­داری در بیشتر صفات مورد بررسی مانند کاهش وزن، درخشندگی، زاویۀ هیو، خلوص رنگ، قهوه­ای شدن، سفتی، ترک‌خوردگی و ریزش حبه­ها ایجاد نکرد.   

کلیدواژه‌ها

عنوان مقاله [English]

Extension of storage life and quality properties of grape cv. 'Bidaneh Ghermez’ by Thymus essential oil

نویسندگان [English]

  • Maryam Dehestani-Ardakani 1
  • Younes Mostofi 2
1 Assistant Professor, Faculty of Agriculture & Natural Resources, University of Ardakan, Yazd, Iran
2 Professor, University College of Agriculture & Natural Resources, University of Tehran, Karaj, Iran
چکیده [English]

Considerable economic losses to harvested fruits are caused by postharvest fungal decay, which can be significantly controlled by edible coatings. Grape as a perishable fruit is exposure to fungal infection especially Botrytis cinerea. In this study, thyme essential oil used as an alternative potential treatment for antifungal to inhibition of fungal diseases and maintaining postharvest quantitative and qualitative characteristic of table grape cv Bidaneh Ghermez. When TSS of grapes were almost 20 ºbrix harvested and after inoculation with Botrytis cinerea treated by 0, 150 and 300 µl/l Thymus essential oil, packed in about 200 g packages, then stored for 60 days in storage 0± 2 °C by 90% relative humidity. The experiment was conducted using a completely randomized design with 3 replications. After treatment of fruit weight loss, color change, pH, decay and qualitative factors were measured. The results showed that treated fruit had lower decay, weight loss, shatter and cracking, and higher quality. Lighting, hue angle and Chroma decreased by the time. Also, lighting in treated fruit was lower than control. By the time, TSS and TA respectively increased and decreased. By increasing the essential oil concentration, fungi growth significantly decreased, but in most characteristics such as weight loss, lighting, hue angle, Chroma, browning, firmness, cracking and berry abscission concentrations of essential oil did not show significant difference.

کلیدواژه‌ها [English]

  • Botrytis cinerea
  • Decay
  • fungicide
  • postharvest life

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سابقه مقاله

  • تاریخ دریافت: 17 فروردین 1395
  • تاریخ بازنگری: 12 مرداد 1395
  • تاریخ پذیرش: 06 شهریور 1395

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