اثر پوشش خوراکی صمغ عربی حاوی اسانس آویشن شیرازی بر حفظ خصوصیات کیفی پسته تازه رقم احمدآقایی

نویسندگان
احمد شاکر اردکانی 1
مریم هاشمی 2
عبدالمجید میرزاعلیان دستجردی 2
1 پژوهشکده پسته، موسسه تحقیقات علوم باغبانی، سازمان تحقیقات،آموزش و ترویج کشاورزی، رفسنجان، ایران
2 دانشگاه هرمزگان
چکیده
استفاده از پوشش‎ زیست تخریب حاوی اسانس روی سطح میوه یک روش مؤثر بر کاهش مشکلات پس ‎از برداشت و منجر به حفظ کیفیت محصول می‎شود. در این پژوهش، غلظت‎های مختلف صمغ عربی (0، 6 و 8 درصد وزنی- حجمی) در ترکیب با غلظت‎های مختلف (0، 3/0 و 5/0 درصد وزنی- حجمی) اسانس آویشن شیرازی روی برخی خصوصیات کیفی میوه پسته تازه در طی 36 روز انبارمانی در دمای 1±3 درجه سانتی­گراد بررسی شد. نتایج نشان داد که رشد کپک و مخمر و رشد باکتری‎های هوازی در نمونه‎های پوشش داده شده با غلظت صمغ عربی 6 درصد حاوی اسانس آویشن شیرازی در دو سطح 3/0 و 5/0 درصد به­طور معنی‎داری از سایر نمونه‎ها کمتر بود. همچنین افزودن اسانس آویشن شیرازی (3/0 و 5/0 درصد) در فرمولاسیون پوشش خوراکی صمغ عربی 6 درصد باعث کاهش آب از دست­دهی میوه‎های تازه شد و به­طور قابل توجهی کاهش وزن نمونه‎ها را کاهش داد. افزودن اسانس به پوشش صمغ عربی به­طور معنی‎داری باعث حفظ کربوهیدارت، کلروفیل، ترکیبات فنلی و آنتی‎اکسیدانی مغز میوه‎های پوشش داده شد. بنابراین، استفاده از پوشش خوراکی صمغ عربی 6 درصد حاوی اسانس آویشن (3/0 و 5/0 درصد) می‎تواند باعث حفظ کیفیت و افزایش دوره انباری میوه پسته تازه شود.
کلیدواژه‌ها
اسانس
پسته تازه
پوشش خوراکی
رشد کپک

موضوعات

عنوان مقاله English

Effect of Arabic gum coating enriched with Shirazi thyme essential oil on quality characteristics of fresh pistachio (Pistacia vera L cv. Ahmad-Aghaghi)

نویسندگان English

Ahmad Shakerardekani 1
Maryam Hashemi 2
Abdolmajid Mirzaalian Dastjerdi 2
1 Pistachio Research Center, Horticultural Sciences Research Institute, Agricultural Research, Education and Extension Organization (AREEO), Rafsanjan, Iran
2 Hormozgan University
چکیده English

Biodegradable edible coatings, their enrichment with essential oils and their use on the surface of fruits are influential approaches that can reduce the problems of post-harvest management, thereby maintaining the quality of the produce. In this study, different concentrations of Arabic gum (0, 6 and 8% w/v) were used in combination with different concentrations of Shirazi thyme essential oil (0, 0.3 and 0.5% w/v), and their effects were measured with respect to various qualitative characteristics of fresh pistachio nuts which were evaluated for a period of 36 days under conditions of storage at a temperature of 3 ± 1°C. The results showed that the growth of mold and yeast and the growth of aerobic bacteria on the samples were significantly less than in other samples when using the 6% Arabic gum concentration enriched with the essential oil of Shirazi thyme at 0.3 and 0.5%. Also, adding the essential oil of Shirazi thyme (at 0.3 and 0.5%) to the formulation of Arabic gum (6%) managed to reduce the occurrence of water loss from the fresh pistacia and significantly reduced the weight loss from the samples. The addition of essential oil to the Arabic gum coating contributed significantly to the preservation of carbohydrates, chlorophylls, phenolic compounds, and antioxidants in the kernels of the fresh pistachios. Therefore, the use of edible coatings of 6% Arabic gum containing Shirazi thyme essential oil (at 0.3 and 0.5%) can maintain the quality and increase the shelf life of fresh pistachio.

کلیدواژه‌ها English

Essential oil
fresh pistachio
Edible coating
mold growth
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مجله علوم و صنایع غذایی ایران
دوره 16، شماره 87
اردیبهشت 1398
صفحه 113-126