اثر زمان برداشت بر ویژگی‌های کیفی، ارزش غذایی و خواص ارگانولپتیک میوه انواع گوشت قرمز و گوشت طلایی کیوی‌فروت (Actinidia chinensis)

نوع مقاله : مقاله پژوهشی

نویسندگان

1 گروه علوم باغبانی، دانشکده علوم کشاورزی، دانشگاه گیلان، گیلان، ایران

2 گروه مهندسی بیوسیستم، دانشکده علوم کشاورزی، دانشگاه گیلان، گیلان، ایران

چکیده

برداشت میوه در زمان نامناسب مهمترین عامل کاهش کیفیت، بازارپسندی و عمر پس از برداشت میوه کیوی است. در این پژوهش، تاثیر زمان‌های مختلف برداشت بر ویژگی‌های کیفی، ارزش غذایی و خواص ارگانولپتیک میوه دو ژنوتیپ جدید کیوی‌فروت با گوشت قرمز و زرد بررسی شد. میوه‌های هر دو ژنوتیپ در شش زمان مختلف 130، 140، 150، 160، 170 و 180 روز پس از مرحله تمام گل برداشت شدند. نتایج نشان داد میوه‌هایی که 180 روز پس از تمام گل برداشت شدند، میانگین وزن، طول، قطر میوه، درصد ماده خشک، محتوای مواد جامد محلول و قند محلول کل بالاتری داشتند. این در حالی است که اسید قابل عیارسنجی آن‌ها نسبت به میوه‌هایی که زودتر برداشت شده بودند، کمتر بود. دامنه میزان مواد جامد محلول در ژنوتیپ گوشت زرد بین 80/6 و 66/11 و در ژنوتیپ گوشت قرمز بین90/6 و 70/13 درجه بریکس متغیر بود. با تاخیر در زمان برداشت میزان فنول کل، آسکوربیک اسید، ظرفیت آنتی‌اکسیدانی کل با دو روش DPPH و FRAP، و زاویه هیوی پریکارپ بیرونی و درونی میوه‌ها در هر دو ژنوتیپ کاهش پیدا کرد. محتوای آسکوربیک اسید در ژنوتیپ گوشت قرمز از 34/90 به 57/75 میلی‌گرم در 100 گرم و در ژنوتیپ گوشت زرد از 83/74 به 62/50 میلی‌گرم در 100 گرم کاهش یافت. میوه کیوی گوشت قرمز در مقایسه با گوشت زرد ظرفیت آنتی‌اکسیدانی و ارزش غذایی بالاتری داشت. همچنین، بین محتوای آسکوربیک اسید و ظرفیت آنتی‌اکسیدانی اندازه‌گیری شده با دو شیوه DPPH (98/0=r) و FRAP (95/0=r) همبستگی مثبت و معنی‌دار وجود داشت. در مجموع، میوه ژنوتیپ‌های جدید کیوی‌فروت با رنگ گوشت قرمز و زرد تنها بعد از 170 روز پس از تمام گل، به حداقل محتوای مواد جامد محلول و حداقل زاویه هیو جهت برداشت تجاری با خواص ارگانولپتیک بالا رسیدند و تاخیر در برداشت باعث افزایش خواص ارگانولیپتیک در هر دو ژنوتیپ شد. همچنین ظرفیت آنتی‌اکسیدانی آنها نسبت به برداشت زودهنگام اندکی کمتر بود.

کلیدواژه‌ها

موضوعات

عنوان مقاله [English]

Effect of Harvest Time on Quality, Nutritional Value and Organoleptic Characteristics of Red and Golden Flesh Kiwifruit (Actidinia chinensis)

نویسندگان [English]

  • Mojdeh Asadi 1
  • Mahmood Ghasemnezhad 1
  • Jamal-Ali Olfati 1
  • Adel Bakshipour 2
1 Department of Horticultural Sciences, Faculty of Agricultural Sciences, University of Guilan, Guilan, Iran
2 Department of biosystem engineering, Faculty of agricultural sciences, University of Guilan, Guilan, Iran
چکیده [English]

Harvest at inappropriate time is the most important factor in reducing the fruit quality, marketability, and postharvest life of kiwifruit. In this study, the effect of different harvest times on fruit quality, nutritional value, and organoleptic characteristics of two novel kiwifruits of yellow and red flesh was investigated. Fruits from promising genotypes were harvested at 130, 140, 150, 160, 170, and 180 days after full bloom (DAFB). The results showed that fruits harvested after 180 DAFB showed higher weight, length, diameter, dry matter, soluble solids content, and total soluble sugars. Meanwhile, titratable acidity was lower than fruits harvested earlier. The values of soluble solid content ranged from 6.80 to 11.66° brix in golden kiwifruit and from 6.90 to 13.70° brix in red flesh kiwifruit. With delayed harvest, total phenols, ascorbic acid content, DPPH and FRAP antioxidant capacity and hue angle in outer and inner pericarp decreased in both genotypes. Ascorbic acid content in the red-fleshed genotype decreased from 90.34 to 75.57 mg/100 g and in the golden genotype from 74.83 to 50.62 mg/100 g. Fruits from the red-fleshed genotype had the higher antioxidant capacity and nutritional value compared to the golden genotype. There was a positive significant correlation between ascorbic acid content and antioxidant capacity measured by DPPH (r=0.98) and FRAP (r=0.95) methods. In conclusion, novel golden and red flesh kiwifruit genotypes reached the minimum soluble solid content and hue angle for commercial harvest with favorable organoleptic properties only at 170 DAFB and the delay in harvest increased the organoleptic properties in both genotypes. However, the content of their antioxidant capacity was slightly lower compared to the early harvest.

کلیدواژه‌ها [English]

  • Antioxidant
  • Hue Index
  • Nutritional Value
  • Sensory Evaluation

Extended Abstract

Introduction

    Kiwifruit (Actinidia spp.) belongs to the deciduous perennial vines family Actinidiaceae, which mostly grows in warm-temperate climates in northern China. Determining maturity indices not only faciliates harvesting, storage, transport and marketing, but also guarantees sensory and nutritional quality and improves shelf-life. Currently there are no maturity indices available for kiwifruit, except for soluble solids content, which is not specific to different cultivars. The most common maturity indices for harvesting include total degree days, sugar content, starch test, chromaticity and days after full bloom (DAFB). Measuring sugar content is the main method that domestic growers use to determine harvest time, after which they harvest the fruit collectively. Relying solely on sugar content as a maturity index can result in mixed harvesting, which may affect fruit quality and storage life. Low temperatures in autumn halt kiwifruit maturity and is considered the main restricting factor regarding kiwifruit harvest time in the northern hemisphere. While, high enough autumnal temperatures support fruit growth and ripening in northern Iran.

 

Materials and Methods

    Improper harvest time has a drastically negative effect on quality, marketability and storage life of kiwi fruit. In this study, the effect of different harvesting time on fruit quality, nutritional quality and organoleptic characteristics of two novel kiwifruit with golden and red flesh was investigated. Fruits from promising genotypes were harvested at 130, 140, 150, 160, 170 and 180 days after full bloom (DAFB). The experiment was carried out during the 2020 -2021 growing season in a commercial kiwifruit orchard located at Rasht (latitude 37◦ 11' N; longitude 49◦ 38' E; Guilan province, Iran) containing mature red and golden-fleshed Actinidia chinensis genotypes. Qualitative characteristics such as weight, length, diameter, L/D, soluble solids content (SSC), total soluble sugars (TSS), titratable acidity (TA), pH, tissue firmness, ascorbic acid content (AAC), total polyphenol content (TPC) and total antioxidant capacity (DPPH and FRAP) were measured for fruits from both genotypes. Data analysis for this experiment was performed using SAS software version 9.4. Treatment average comparison was carried out using Tukey's test (1% significance level). The 2022 edition of Origin Pro software was used to draw all graphs.

 

Results

    The results revealed that fruits harvested after 180 DAFB showed higher weight, length, diameter, dry matter, soluble solids content and total soluble sugars. Meanwhile, titratable acidity was lower than fruits harvested earlier. Soluble solid content in golden and red flesh kiwifruit ranged from 6.80 to 11.66 and 6.90 to 13.70° brix, respectively. Delay in harvesting in both genotypes caused considerable decrease in total phenols, ascorbic acid content, DPPH and FRAP antioxidant capacity and hue angle in the outer and inner pericarp. Delayed harvest decreased the outer pericarp hue angle in both genotypes. In the final harvest of both red and golden-fleshed genotypes (180 DAFB), the lowest outer pericarp hue angle was observed at 106.72 and 101.71 degrees, respectively. The lowest inner pericarp hue angle for red and golden-fleshed genotypes was measured at 180 DAFB (68.31 and 101.80 degrees, respectively). Ascorbic acid content in the red-fleshed genotype decreased from 90.34 to 75.57 mg/100 g and in the golden genotype from 74.83 to 50.62 mg/100 g.

 

Conclusion

    Ascorbic acid content showed a decreasing trend as the fruit ripened and remained at a constant level during the full ripening stage. In overripe fruits, along with fruit tissue degradation, the ascorbic acid content also declines. Fruits from the red-flesh genotype had higher antioxidant capacity and nutritional value compared to the golden genotype. There was a significant positive correlation between ascorbic acid content and antioxidant capacity measured by DPPH (r=0.98) and FRAP (r=0.95) methods. Both genotypes reached the minimum content of soluble solids content for commercial harvesting at 170 DAFB and the delay in harvesting increased organoleptic properties in both genotypes.

مراجع

Asiche, W. O., Mitalo, O. W., Kasahara, Y., Tosa, Y., Mworia, E. G., Owino, W. O., . & Kubo, Y. (2018). Comparative transcriptome analysis reveals distinct ethylene–independent regulation of ripening in response to low temperature in kiwifruit. BMC Plant Biology, 18(1), 1-18.
Babu, K. D., Singh, N. V., Gaikwad, N., Maity, A., Suryavanshi, S. K., & Pal, R. K. (2017). Determination of maturity indices for harvesting of pomegranate (Punica granatum). Indian Journal of Agricultural Sciences, 87(9), 1225-30.
Banks, N., & Abbott, S. (2001). Gaining the full selling window for ZESPRI TM Gold kiwifruit. New Zealand Kiwifruit J, 143, 9-17.
Warrington, I. J., & Weston, G. C. (1990). Kiwifruit: science and management. New Zealand: Ray Richards Publisher.
Burdon, J., Lallu, N., Francis, K., & Boldingh, H. (2007). The susceptibility of kiwifruit to low temperature breakdown is associated with pre-harvest temperatures and at-harvest soluble solids content. Postharvest biology and technology, 43(3), 283-290.
Burdon, J., Pidakala, P., Martin, P., McAtee, P. A., Boldingh, H. L., Hall, A., & Schaffer, R. J. (2014a). Postharvest performance of the yellow-fleshed ‘Hort16A’ kiwifruit in relation to fruit maturation. Postharvest Biology and Technology, 92, 98-106.
Burdon, J., Punter, M., Billing, D., Pidakala, P., & Kerr, K. (2014b). Shrivel development in kiwifruit. Postharvest biology and technology, 87, 1-5.
Choi, H. R., Tilahun, S., Lee, Y. M., Choi, J. H., Baek, M. W., & Jeong, C. S. (2019). Harvest time affects quality and storability of kiwifruit (Actinidia spp.): Cultivars during long-term cool storage. Scientia Horticulturae, 256, 108523.
Crisosto, C. H., & Crisosto, G. M. (2001). Understanding consumer acceptance of early harvested ‘Hayward’kiwifruit. Postharvest biology and technology, 22(3), 205-213.
Costa, G., Lain, O., Vizzotto, G., & Johnson, S. (1995, September). Effect of nitrogen fertilization on fruiting and vegetative performance, fruit quality and post-harvest life of Kiwifruit cv Hayward. In III International Symposium on Kiwifruit, 444 (pp. 279-284).
Du, G., Li, M., Ma, F. and Liang, D., 2009. Antioxidant capacity and the relationship with polyphenol and vitamin C in Actinidia fruits. Food Chemistry, 113(2), pp.557-562.
Eberhardt, M. V., Lee, C. Y., & Liu, R. H. (2000). Antioxidant activity of fresh apples. Nature, 405(6789), 903-904.
Everett, K. R., Taylor, R. K., Romberg, M. K., Rees-George, J., Fullerton, R. A., Vanneste, J. L., & Manning, M. A. (2011). First report of Pseudomonas syringae pv. actinidiae causing kiwifruit bacterial canker in New Zealand. Australasian Plant Disease Notes, 6(1), 67-71.
FAO, Countries by commodity, Rankings, Production. (2021). Food and Agriculture organization of the United Nations.
Feng, J., Maguire, K. M., & MacKay, B. R. (2003). Effects of package and temperature equilibration time on physiochemical attributes of 'Hayward' kiwifruit. Acta Horticulturae, 599, 149-155.
Fisk, C. L. (2006). Investigation of Postharvest Quality and Storability of Hardy Kiwifruit (Actinidia Arguta'Ananasnaya'). Doctoral dissertation, Oregon State University.
Ghasemnezhad, M., Ghorbanalipour, R., & Shiri, M. A. (2013). Changes in physiological characteristics of kiwifruit harvested at different maturity stages after cold storage. Agriculturae Conspectus Scientificus, 78(1), 41-47.
Gullo, G., Dattola, A., Liguori, G., Vonella, V., Zappia, R., & Inglese, P. (2016). Evaluation of fruit quality and antioxidant activity of kiwifruit during ripening and after storage. Journal of Berry Research, 6(1), 25-35.
Guo, C., Yang, J., Wei, J., Li, Y., Xu, J., & Jiang, Y. (2003). Antioxidant activities of peel, pulp and seed fractions of common fruits as determined by FRAP assay. Nutrition Research, 23(12), 1719-1726.
Hanbury, A., & Serra, J. (2002). Mathematical morphology in the CIELAB space. Image Analysis & Stereology, 21(3), 201-206.
Harker, F. R., Carr, B. T., Lenjo, M., MacRae, E. A., Wismer, W. V., Marsh, K. B., ... & Pereira, R. B. (2009). Consumer liking for kiwifruit flavour: A meta-analysis of five studies on fruit quality. Food Quality and Preference, 20(1), 30-41.
Inc, B. (2016). World kiwifruit review. Pullman, Washington: Belrose Inc.
Kalt, W. (2005). Effects of production and processing factors on major fruit and vegetable antioxidants. Journal of Food Science, 70(1), R11-R19.
KM, M., Amos, N., & Kelly, D. (2005). Influence of Storage Temperature and At-harvest Maturity on Incidence. In Proceedings of the International Conference Postharvest Unlimited, Downunder 2004: Sydney, Australia, November 9-12 2004 (No. 687, p. 57). International Society for Horticultural Science.
Kwack, Y. B., Kim, H. L., Choi, Y. H., Lee, J. H., Kim, J. G., & Lee, Y. B. (2012). Fruit quality and fruit locule air hole of kiwifruit (Actinidia deliciosa cv. Hayward) affected by early defoliation. Korean Journal of Environmental Agriculture, 31(3), 229-234.
Lee, I., Im, S., Jin, C. R., Heo, H. J., Cho, Y. S., Baik, M. Y., & Kim, D. O. (2015). Effect of maturity stage at harvest on antioxidant capacity and total phenolics in kiwifruits (Actinidia spp.) grown in Korea. Horticulture, Environment, and Biotechnology, 56(6), 841-848.
Li, H., Lv, S., Feng, L., Peng, P., Hu, L., Liu, Z., ... & Mo, H. (2022). Smartphone-Based Image Analysis for Rapid Evaluation of Kiwifruit Quality during Cold Storage. Foods, 11(14), 2113.
Li, W. X., & Chen, Y. T. (2001). Study on harvest maturity of kiwifruit for wine. China South Fruit, 38, 56-76.
Liao, G., He, Y., Li, X., Zhong, M., Huang, C., Yi, S., & Xu, X. (2019). Effects of bagging on fruit flavor quality and related gene expression of AsA synthesis in Actinidia eriantha. Scientia Horticulturae, 256, 108511.
Liu, Y., Qi, Y., Chen, X., He, H., Liu, Z., Zhang, Z., & Ren, X. (2019). Phenolic compounds and antioxidant activity in red-and in green-fleshed kiwifruits. Food Research International, 116, 291-301.
Ma, T., Sun, X., Zhao, J., You, Y., Lei, Y., Gao, G., & Zhan, J. (2017). Nutrient compositions and antioxidant capacity of kiwifruit (Actinidia) and their relationship with flesh color and commercial value. Food Chemistry, 218, 294-304.
Meena, N. K., Baghel, M., Jain, S. K., & Asrey, R. (2018). Postharvest biology and technology of kiwifruit. In Postharvest Biology and Technology of Temperate Fruits (pp. 299-329). Springer, Cham.
Montefiori, M., Espley, R. V., Stevenson, D., Cooney, J., Datson, P. M., Saiz, A., ... & Allan, A. C. (2011). Identification and characterisation of F3GT1 and F3GGT1, two glycosyltransferases responsible for anthocyanin biosynthesis in red‐fleshed kiwifruit (Actinidia chinensis). The Plant Journal, 65(1), 106-118.
Montefiori, M., McGhie, T. K., Hallett, I. C., & Costa, G. (2009). Changes in pigments and plastid ultrastructure during ripening of green-fleshed and yellow-fleshed kiwifruit. Scientia Horticulturae, 119(4), 377-387.
Nunes-Damaceno, M., Muñoz-Ferreiro, N., Romero-Rodríguez, M. A., & Vázquez-Odériz, M. L. (2013). A comparison of kiwi fruit from conventional, integrated and organic production systems. LWT-Food Science and Technology, 54(1), 291-297.
Patterson, K. J., & Currie, M. B. (2010, September). Optimising kiwifruit vine performance for high productivity and superior fruit taste. In VII International Symposium on Kiwifruit 913 (pp. 257-268).
Rossiter, K. L., Young, H., Walker, S. B., Miller, M., & Dawson, D. M. (2000). The effects of sugars and acids on consumer acceptability of kiwifruit. Journal of Sensory Studies, 15(3), 241-250.
Sun, X., Cheng, X., Zhang, J., Ju, Y., Que, Z., Liao, X., ... & Ma, T. (2020). Letting wine polyphenols functional: Estimation of wine polyphenols bioaccessibility under different drinking amount and drinking patterns. Food Research International, 127, 108704.
Tavarini, S., Degl’Innocenti, E., Remorini, D., Massai, R., & Guidi, L. (2008). Antioxidant capacity, ascorbic acid, total phenols and carotenoids changes during harvest and after storage of Hayward kiwifruit. Food chemistry, 107(1), 282-288.
Taylor, J. A., Praat, J. P., & Bollen, A. F. (2007). Spatial variability of kiwifruit quality in orchards and its implications for sampling andmapping. HortScience, 42(2), 246-250.
Thompson, A. K. (2008). Fruit and vegetables: harvesting, handling and storage. John Wiley & Sons.
Tilahun, S., Park, D. S., Taye, A. M., & Jeong, C. S. (2017). Effect of ripening conditions on the physicochemical and antioxidant properties of tomato (Lycopersicon esculentum Mill.). Food Science and Biotechnology, 26(2), 473-479.
Vemmos, S. N., Petri, E., & Stournaras, V. (2013). Seasonal changes in photosynthetic activity and carbohydrate content in leaves and fruit of three fig cultivars (Ficus carica L.). Scientia Horticulturae, 160, 198-207.
Zhang, H., Zhao, Q., Lan, T., Geng, T., Gao, C., Yuan, Q., ... & Ma, T. (2020). Comparative analysis of physicochemical characteristics, nutritional and functional components and antioxidant capacity of fifteen kiwifruit (Actinidia) cultivars—comparative analysis of fifteen kiwifruit (Actinidia) cultivars. Foods, 9(9), 1267.
Zhang, J. Y., Pan, D. L., Jia, Z. H., Wang, T., Wang, G., & Guo, Z. R. (2018). Chlorophyll, carotenoid and vitamin C metabolism regulation in Actinidia chinensis 'Hongyang' outer pericarp during fruit development. PloS one, 13(3), e0194835
علوم باغبانی ایران
دوره 54، شماره 3
مهر 1402
صفحه 403-422

فایل ها

سابقه مقاله

  • تاریخ دریافت: 17 بهمن 1401
  • تاریخ بازنگری: 16 فروردین 1402
  • تاریخ پذیرش: 12 اردیبهشت 1402

هم رسانی

ارجاع به این مقاله

آمار