ارزیابی تأثیر پوشش ژل آلوئه‌ورای حاوی سالیسیلیک‌اسید و عصاره آویشن بر ماندگاری پسته تازه در طی نگه‌داری

نویسندگان
1 دانشجوی کارشناسی ارشد
2 استاد عضو هیئت علمی
3 استادیار بخش علوم و مهندسی صنایع
4 استادیار گروه علوم و صنایع غذایی
5 استادیار بخش علوم و مهندسی صنایع غذایی
چکیده
هدف از این پژوهش، بررسی تأثیر پوشش ژل آلوئه­ورا (50 و 100 درصد وزنی- وزنی)، سالیسیلیک اسید (0 و 2 میلی مولار) و عصاره آویشن (0، 1/0 و 5/0 درصد حجمی-حجمی) بر ماندگاری پسته تازه بود. آزمون انتشار دیسک در قالب طرح کاملاً تصادفی و بررسی درصد توسعه کپک آسپرژیلوس، شمارش میکروبی، ارزیابی حسی و آزمون سنجش رنگ به صورت آزمایش فاکتوریل در قالب طرح کاملا تصادفی انجام گردید. نتایج نشان داد قطر رشد و درصد توسعه کپک و شمارش کپک، مخمر و باکتری های مزوفیل هوازی در نمونه‌های دارای پوشش ژل آلوئه­ورای حاوی سالیسیلیک اسید و عصاره آویشن کمتر بود. هم چنین بیشترین میزان مؤلفه­های رنگی و امتیاز در آزمون­های سنجش رنگ و ارزیابی حسی به این نمونه ها تعلق گرفت و به طور معنی­داری با شاهد اختلاف داشتند (05/0>P). تیمارهای کنترل و ژل آلوئه­ورا با غلظت 50 درصد (a) نیز به عنوان نامطلوب­ترین پوشش­ها شناخته شدند و پوشش ژل آلوئه­ورای حاوی عصاره آویشن و سالیسیلیک اسید در غلظت های بالا (AST) با قابلیت توانایی بهبود ماندگاری پسته تازه، تیمار برتر شناسایی گردید.
کلیدواژه‌ها

موضوعات


عنوان مقاله English

The assessment of the effect of Aloe vera gel coating containing salicylic acid and thyme extract on the shelf life of fresh pistachios during storage

نویسندگان English

Zarin Salehi-Fathabadi 1
Yahya Maghsoudlou 2
Hamidreza Akhavan 3
Ali Moayedi 4
Sepideh Khorasani 5
1 MSc. Student
2 Professor
3 Assistant professor
4 Assistant professor
5 Assistant professor
چکیده English

The aim of this study was to investigate the effect of Aloe vera gel (50 and 100% w / w), salicylic acid (0 and 2 mM) and thyme extract (0, 0.1 and 0.5% v / v) on shelf life of fresh pistachios. Disk diffusion test was done in a completely randomized design and the percentage of Aspergillus development, microbial count, sensory evaluation and color tests were assessed in a factorial based on a completely randomized design. The results showed that the mold growth development (in disk diffusion test) and total counts of mold, yeast and aerobic mesophilic bacteria were lower in the samples containing Aloe vera gel, salicylic acid and thyme extract. Also, the highest score and color parameters in color and sensory evaluation tests were found for the samples with above mentioned coating, which had a significant difference with the control (P <0.05). Control and treatment with Aloe vera gel of 50% concentration (a) were identified as the worst coatings, and Aloe vera gel coating containing thyme extract and salicylic acid at high concentrations (AST) were found to be the best treatment with the ability to improve the shelf life of fresh pistachios.

کلیدواژه‌ها English

Aloe vera
Aspergillus flavus
Fresh pistachios
Salicylic acid
Thyme extract
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