بررسی اثر پوشش خوراکی( ژل آلوئه ورا) و نوع بسته‌بندی بر کیفیت کیوی رقم هایوارد

نویسندگان
1 دانشگاه فردوسی مشهد
2 پژوهشکده علوم و فناوری مواد غذایی جهاد دانشگاهی خراسان رضوی
چکیده
بسته‌بندی با اتمسفر اصلاح‌شده و پوشش خوراکی برای دستیابی به اهدافی مثل بهبود کیفیت و افزایش ماندگاری محصولات غذایی مورد استفاده قرار می‌گیرد. بررسی اثر پوشش خوراکی ژل آلوئه ورا و نوع بسته‌بندی بر کیفیت میوه کیوی رقم هایوارد مورد بررسی قرار گرفت. متغیرهای آزمون شامل نوع پوشش در 4 سطح (نمونه فاقد پوشش (شاهد)، 10، 20، 30 درصد حجمی حجمی ژل آلوئه ورا) و بسته‌بندی در 2 سطح (هوای معمولی و بسته‌بندی با اتمسفر اصلاح‌شده 5% اکسیژن، 10% کربن دی‌اکسید و 85% نیتروژن) و زمان نگهداری در 4 سطح (0، 3، 6، 9 هفته) بود. پوشش دهی میوه‌های کیوی‏ به روش غوطه‌وری انجام شد. سپس در کیسه‏های پلاستیکی سه لایه پلی‌اتیلن/ پلی آمید/ پلی‌اتیلن با ضخامت 80 میکرون بسته‌بندی و در دمای 20 درجه سانتی گراد نگهداری شدند. کلیه نمونه‏ها با سه تکرار تولید شده و نتایج با نرم‌افزار آماری SPSS تجزیه‌وتحلیل شد. آزمون‌ها شامل تعیین ظرفیت آنتی‌اکسیدانی، اندازه‌گیری محتوای فنل کل، تعیین محتوای اسیدآسکوربیک کل، بررسی تغییرات رنگ و ارزیابی حسی بود. نتایج نشان داد که بهبود کیفیت رنگ نمونه‏ها در بسته‌بندی با اتمسفر اصلاح‌شده به همراه پوشش‏های خوراکی معنی‌دار بود. مقدار فنل کل و ظرفیت آنتی‌اکسیدانی در نمونه‌های دارای پوشش با غلظت بالاتر و در بسته‌بندی اتمسفر اصلاح‌شده بیشتر بود. در نمونه‏های با غلظت بیشتر آلوئه ورا نابودی اسید آسکوربیک کمتر بود. همچنین از نظر ارزیابان حسی نمونه‏های پوشش داده ‌شده تحت اتمسفر اصلاح‌شده از امتیاز بالاتری برخوردار بودند. در مجموع اتمسفر اصلاح‌ شده و پوشش ژل آلوئه ورا باعث بهبود کیفیت کیوی ذخیره ‌شده گردید.
کلیدواژه‌ها

موضوعات


عنوان مقاله English

Effects of edible coating (Aloevera gel) and type of packaging on the quality of Hayward kiwi fruit

نویسندگان English

samira mansour gorgani 1
Naser Sedaghat 1
Fereshte Hosseini 2
1 Ferdowsi University of Mashhad (FUM)
2 Department of Food Science &Technology
چکیده English

The modified atmosphere packaging and edible coating are applied to attained the objectives such as improving the quality of food products and increasing their durability. The impact of edible coating of aloe vera gel and packaging type on the quality of kiwifruit with Hayward cultivar was investigated. The test variables included type of coating in 4 levels (sample without coating (control), 10, 20 and 30% V-V of aloe vera gel) and packaging in two levels (normal air and modified atmosphere packaging 5% O2, 10% CO2 and 85% N2) and maintenance time in 4 levels (0, 3, 6 and 9 weeks). Kiwifruits were coated by immersion method. Then, they were packaged by three-layer plastic bags with 80 micron in diameter and kept in 20°C. All specimens were produced by three iterations and results were analyzed by SPSS. Tests included the determination of antioxidant capacity, measurement of total phenol content, determination of total acid ascorbic content, investigation of color changes and sensory evaluation. Results showed that the improved quality of specimens’ colors in modified atmosphere packaging together with the edible coatings was significant. Total amount of phenol and antioxidant capacity were larger in specimens with coatings with higher concentration and in antioxidant capacity. In specimens with higher concentration of aloe vera, the acid ascorbic was less destroyed. From the sensory evaluators’ point of view, the specimens coated under the modified atmosphere were ranked higher. In total, the modified atmosphere and coating of aloe vera gel improved the quality of the stored kiwifruit.

کلیدواژه‌ها English

packaging
Edible coating
Kiwifruit
Antioxidant activity
Total phenol content
[1] Mastromatteo, M., Mastromatteo, M., Conte, A. and Del Nobile, M.A., 2011. Combined effect of active coating and MAP to prolong the shelf life of minimally processed kiwifruit (Actinidia deliciosa cv. Hayward). Food Research International, 44(5), pp.1224-1230.
[2] Sepheri, N., Elhamirad, A., Armin, M., Sharifi, A., Yarabi, H. and Sabzevar, I., 2015. Effects of Chitosan and Aloe vera coating treatments on antioxidant activity and colour changes of kiwi slices. Journal of Renewable Natural Resources, 3(1), pp.226-234.
[3] Mirzaee moghadam, Hossein, Khoshtaghza, Mohammad hadi, Barzegarbefrui, Mohsen, Salami, Ali 2014, The effect of potassium permanganate nano zeolite and storage time on physico-chemical properties of kiwi fruit (Hyward), Agricultural machinery, 4(1),pp. 37- 49.
[4] Göksel, Z. and Atak, A., 2014, September. Kiwifruit Processing Studies, In VIII International Symposium on Kiwifruit 1096 (pp. 99-107).
[5]Fatemi, H, Mohammadi, S, Aminifard, M.H, 2013, Effect of postharvest salicylic acid treatment on fungal decay and some postharvest quality factors of kiwi fruit, Archives of phytopathology and plant protection, 46(11), pp.1338-1345.
[6] Jayas, D.S, Jeyamkondan, S, 2002, PH—postharvest technology: modified atmosphere storage of grains meats fruits and vegetables, Biosystems Engineering, 82(3), pp.235-251.
[7] Xing, Y, Li, X, Xu, Q, Jiang, Y, Yun, J, Li, W, 2010, Effects of chitosan-based coating and modified atmosphere packaging (MAP) on browning and shelf life of fresh-cut lotus root (Nelumbo nucifera Gaerth), Innovative food science & emerging technologies, 11(4), pp.684-689.
[8] Ghidelli, C, Pérez-Gago, M.B, 2017, Recent advances in modified atmosphere packaging and edible coatings to maintain quality of fresh-cut fruits and vegetables, Critical reviews in food science and nutrition, pp.1-18.
[9] Fisk, C.L, Silver, A.M, Strik, B.C, Zhao, Y, 2008, Postharvest quality of hardy kiwifruit (Actinidia arguta ‘Ananasnaya’) associated with packaging and storage conditions, Postharvest Biology and Technology, 47(3), pp.338-345.
[10] Benítez, S, Achaerandio, I, Pujolà, M, Sepulcre, F, 2015, Aloe vera as an alternative to traditional edible coatings used in fresh-cut fruits: A case of study with kiwifruit slices, LWT-Food Science and Technology, 61(1), pp.184-193.
[11] Bourtoom, T, 2008, Edible films and coatings: characteristics and properties, International Food Research Journal, 15(3), pp.237-248.
[12] Guillén, F, Díaz-Mula, H.M, Zapata, P.J, Valero, D, Serrano, M, Castillo, S, Martínez-Romero, D, 2013, Aloe arborescens and Aloe vera gels as coatings in delaying postharvest ripening in peach and plum fruit.Postharvest biology and technology, 83, pp.54-57.
[13] Boudreau, M.D, Beland, F.A, 2006, An evaluation of the biological and toxicological properties of Aloe barbadensis (miller), Aloe vera. Journal of Environmental Science and Health Part C, 24(1), pp.103-154.
[14] Egoville, M.J, Sullivan, J.F, Kozempel, M.F, Jones, W.J, 1988, Ascorbic acid determination in processed potatoes, American Journal of Potato Research, 65(2), pp.91-97.
[15] Singleton, V.L, Orthofer, R, Lamuela-Raventós, R.M, 1999, Analysis of total phenols and other oxidation substrates and antioxidants by means of folin-ciocalteu reagent, Methods in enzymology, 299, pp.152-178.
[16] Kalyoncu, I.H, Akbulut, M, Coklar, H, 2009, Antioxidant capacity, total phenolics and some chemical properties of semi-matured apricot cultivars grown in Malatya, Turkey. World Applied Sciences Journal, 6(4), pp.519-523.
[17] Hasani, Fatemeh, javanmard dakheli, majid, grusi, farzaneh, 2009, Investigation on the shelf life of kiwifruit coated with whey protein concentrate and rice bran oil, Iranian Journal of Food Science and Technology, 6(3), pp. 158- 167.
[18] Nishiyama, I, Yamashita, Y, Yamanaka, M, Shimohashi, A, Fukuda, T, Oota, T, 2004, Varietal difference in vitamin C content in the fruit of kiwifruit and other Actinidia species, Journal of Agricultural and Food Chemistry, 52(17), pp.5472-5475.
[19] Lee, S.K, Kader, A.A, 2000, Preharvest and postharvest factors influencing vitamin C content of horticultural crops, Postharvest biology and technology, 20(3), pp.207-220.
[20] Kalt, W, 2005, Effects of production and processing factors on major fruit and vegetable antioxidants, Journal of food science, 70(1).
[21] Plaza, L, Sánchez-Moreno, C, Elez-Martínez, P, de Ancos, B, Martín-Belloso, O, Cano, M.P, 2006, Effect of refrigerated storage on vitamin C and antioxidant activity of orange juice processed by high-pressure or pulsed electric fields with regard to low pasteurization, European Food Research and Technology, 223(4), pp.487-493.
[22] 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), pp.282-288.
[23] Bal, E, Celik, S, 2010, The effects of postharvest treatments of salicylic acid and potassium permanganate on the storage of kiwifruit, Bulg. J. Agric. Sci, 16(2), pp.576-584.
[24] Gol, N.B, Patel, P.R, Rao, T.R, 2013, Improvement of quality and shelf-life of strawberries with edible coatings enriched with chitosan, Postharvest Biology and Technology, 85, pp.185-195.
[25] Amal, S.H.A, El-Mogy, M.M, Aboul-Anean, H.E, Alsanius, B.W, 2010, Improving strawberry fruit storability by edible coating as a carrier of thymol or calcium chloride, J Hort Sci & Ornamen Plants, 2(3), pp.88-97.
[26] Thompson, J.E, Legge, R.L, Barber, R.F, 1987, The role of free radicals in senescence and wounding, New Phytologist, 105(3), pp.317-344.
[27] Gil, M.I, Aguayo, E, Kader, A.A, 2006, Quality changes and nutrient retention in fresh-cut versus whole fruits during storage, Journal of Agricultural and Food chemistry, 54(12), pp.4284-4296.
[28] Ghasemnezhad, M, Shiri, M.A, 2010, Effect of chitosan coatings on some quality indices of apricot (Prunus armeniaca L.) during cold storage, Caspian Journal of Environmental Sciences, 8(1), pp.25-33.
[29] Sanchís, E, Ghidelli, C, Sheth, C.C, Mateos, M, Palou, L, Pérez‐Gago, M.B, 2017, Integration of antimicrobial pectin‐based edible coating and active modified atmosphere packaging to preserve the quality and microbial safety of fresh‐cut persimmon (Diospyros kaki Thunb. cv. Rojo Brillante), Journal of the Science of Food and Agriculture, 97(1), pp.252-260.
[30] Wang, H, Cao, G, Prior, R.L, 1996, Total antioxidant capacity of fruits, Journal of Agricultural and Food Chemistry, 44(3), pp.701-705.
[31] Rapisarda, P, Tomaino, A, Lo Cascio, R, Bonina, F, De Pasquale, A, Saija, A, 1999, Antioxidant effectiveness as influenced by phenolic content of fresh orange juices, Journal of Agricultural and Food Chemistry, 47(11), pp.4718-4723.
[32] Wang, S.Y, Lin, H.S, 2000, Antioxidant activity in fruits and leaves of blackberry, raspberry, and strawberry varies with cultivar and developmental stage, Journal of agricultural and food chemistry, 48(2), pp.140-146.
[33] Connor, A.M, Luby, J.J, Hancock, J.F, Berkheimer, S, Hanson, E.J, 2002, Changes in fruit antioxidant activity among blueberry cultivars during cold-temperature storage, Journal of Agricultural and Food Chemistry, 50(4), pp.893-898.
[34] Sogvar, O.B, Saba, M.K, Emamifar, A, 2016, Aloe vera and ascorbic acid coatings maintain postharvest quality and reduce microbial load of strawberry fruit, Postharvest Biology and Technology, 114, pp.29-35.
[35] Langmead, L, Makins, R.J, Rampton, D.S, 2004, Anti‐inflammatory effects of aloe vera gel in human colorectal mucosa in vitro, Alimentary pharmacology & therapeutics,19(5), pp.521-527.
[36] Hassanpour, H, 2015, Effect of Aloe vera gel coating on antioxidant capacity, antioxidant enzyme activities and decay in raspberry fruit, LWT-Food Science and Technology, 60(1), pp.495-501.
[37] Serrano, M, Valverde, J.M, Guillén, F, Castillo, S, Martínez-Romero, D, Valero, D, 2006, Use of Aloe vera gel coating preserves the functional properties of table grapes, Journal of agricultural and food chemistry, 54(11), pp.3882-3886.
[38] Chauhan, O.P, Raju, P.S, Singh, A, Bawa, A.S, 2011, Shellac and aloe-gel-based surface coatings for maintaining keeping quality of apple slices, Food Chemistry, 126(3), pp.961-966.
[39] Shimokawa, K, Shimada, S, Yaeo, K, 1978, Ethylene-enhanced chlorophyllase activity during degreening of Citrus unshiu Marc, Scientia Horticulturae, 8(2), pp.129-135.
[40] Amir-Shapira, D, Goldschmidt, E.E, Altman, A, 1987, Chlorophyll catabolism in senescing plant tissues: in vivo breakdown intermediates suggest different degradative pathways for citrus fruit and parsley leaves, Proceedings of the National Academy of Sciences, 84(7), pp.1901-1905.
[41] Rocculi, P, Romani, S, Dalla Rosa, M, 2004, Evaluation of physico-chemical parameters of minimally processed apples packed in non-conventional modified atmosphere, Food Research International, 37(4), pp.329-335.
[42] Agar, I.T, Massantini, R, Hess‐Pierce, B, Kader, A.A, 1999, Postharvest CO2 and Ethylene Production and Quality Maintenance of Fresh‐Cut Kiwifruit Slices, Journal of food science, 64(3), pp.433-440.
[43] Akbarian, M, Moayedi, F, Ghasemkhani, N, Ghaseminezhad, A, 2014, Impact of antioxidant edible coatings and osmotic dehydration on shrinkage and colour of" Quince" dried by hot air, International Journal of Biosciences (IJB), 4(1), pp.27-33.
[44] Benítez, S, Achaerandio, I, Sepulcre, F, Pujolà, M, 2013, Aloe vera based edible coatings improve the quality of minimally processed ‘Hayward’kiwifruit, Postharvest Biology and Technology, 81, pp.29-36.
[45] Rohani, M.Y, Zaipun, M.Z, Norhayati, M, 1997, Effect of modified atmosphere on the storage life and quality of Eksotika papaya, Journal of Tropical Agriculture and Food Science, 25, pp.103-114.
[46] Makhlouf, J, Castaigne, F, Arul, J, Willemot, C, Gosselin, A, 1989, Long-term storage of broccoli under controlled atmosphere, HortScience, 24(4), pp.637-639.
[47] Yaman, Ö, Bayoιndιrlι, L, 2002, Effects of an edible coating and cold storage on shelf-life and quality of cherries, LWT-Food science and Technology, 35(2), pp.146-150.
[48] Beaulieu, J.C, Ingram, D.A, Lea, J.M, Bett‐Garber, K.L, 2004, Effect of Harvest Maturity on the Sensory Characteristics of Fresh‐cut Cantaloupe, Journal of Food Science, 69(7), pp.250-258.
[49] Kader, A.A, 1986, Biochemical and physiological basis for effects of controlled and modified atmospheres on fruits and vegetables, Food technology (USA).
[50] Xu, S, Chen, X, Sun, D.W, 2001, Preservation of kiwifruit coated with an edible film at ambient temperature, Journal of Food Engineering, 50(4), pp.211-216.
[51] Crisosto, C.H, 1999, Optimum procedures for ripening stone fruit. Management of Fruit Ripening. University of California, Davis, Postharvest Horticulture Series, 9, pp.28-30.
[52] O'connor‐Shaw, R.E, Roberts, R, Ford, A.L, Nottingham, S.M., 1994, Shelf life of minimally processed honeydew, kiwifruit, papaya, pineapple and cantaloupe, Journal of Food Science, 59(6), pp.1202-1206.
[53] Asghari, Mohammadreza, khalili, hojjat, 2014, Effect of Aloe Vera gel on the activity of polyphenol oxidase enzyme, qualitative properties and shelf-life of black cherry of mashhad, Journal of Horticulture, 3(28), pp. 399-406.