تأثیر کاربرد پس از برداشت سالیسیلیک اسید، اگزالیک اسید و نیتریک اکسید در بهبود خواص کیفی و افزایش ماندگاری میوه تازه زردآلو رقم « شاهرودی»

نویسندگان
مریم درستکار 1
فرید مرادی نژاد 2
الهام انصاری فر 3
1 دانشجوی کارشناسی ارشد دانشگاه بیرجند
2 دانشیار، گروه علوم باغبانی، دانشگاه بیرجند
3 استادیار،گروه علوم و صنایع غذایی دانشکده بهداشت، دانشگاه علوم پزشکی بیرجند
چکیده
میوه زردآلو جزو محصولات فرازگرا و با میزان تنفس بالا می‌باشد که در مرحله پس از برداشت بسرعت رسیده و ضایعات زیادی دارد و به همین دلیل دارای ماندگاری کوتاهی می‌باشد. لذا استفاده از ترکیب‌های سازگار با محیط زیست جهت تأخیر در روند رسیدگی یکی از روش‌های سالم جهت افزایش ماندگاری و کاهش ضایعات این میوه محسوب می‌شود. از این‌رو تأثیر برخی تیمارهای شیمیایی بر صفات کیفی و ماندگاری میوه زردآلو رقم «شاهرودی» در قالب طرح کاملا تصادفی با 8 تیمار و 4 تکرار انجام شد. تیمارها عبارت‌ بودند از غوطه‌وری میوه در محلول‌هایی جداگانه یا ترکیبی از سالیسیلیک اسید، اگزالیک اسید و نیتریک اکسید به ترتیب با غلظت‌های 2، 2 و1 میلی‌مولار. میوه‌ها سپس بسته‌بندی شده و در دمای 2 درجه سانتی‌گراد و رطوبت نسبی 5 ± 85 درصد منتقل شدند و پس از 4 هفته نگهداری خواص شیمیایی، حسی و کیفی آنها مورد ارزیابی قرار گرفت. نتایج نشان داد بیشترین سفتی بافت میوه در تیمار سالیسیلیک اسید (N46/11) و نیتریک اکسید (N85/9) بدست آمد. مواد جامد محلول نیز در تیمار سالیسیلیک اسید و تیمارهای ترکیبی به ترتیب کمترین مقادیر را دارا بودند. از نظر ارزیابی حسی چشایی، تیمار با سالیسیلیک اسید و نیتریک اکسید به نحو مطلوبی بافت، طعم و ظاهر میوه را حفظ کرد. بیشترین ماندگاری در میوه‌های تیمار شده با سالیسیلیک اسید (50/27روز) و نیتریک اکسید (75/25روز) حاصل شد، در حالی که شاهد فقط 14 روز ماندگاری داشت. به طور کلی می‌توان نتیجه گرفت سالیسیلیک اسید و اکسید نیتریک بهترین تیمارها بودند.
کلیدواژه‌ها
آنتی‌اکسیدان
اگزالیک اسید
زردآلو
سالیسیلیک اسید
ماندگاری

موضوعات

عنوان مقاله English

Effect of postharvest application of salicylic acid, oxalic acid and nitric oxide on improving qualitative properties and extending the shelf life of fresh apricot fruit cv. ‘Sharoudi’

نویسندگان English

maryam dorostkar 1
farid moradinezhad 2
Elham Ansarifar 3
1 MSc. student University of Birjand
2 Associate Professor, University of Birjand, Faculty of Agricultural Science
3 Assistant Professor, University of Medical Sciences of Birjand
چکیده English

Apricot is a climacteric fruit with high respiration rate, which ripen quickly during the postharvest stage and has a short shelf life. Therefore, the use of environmentally friendly compounds for delaying the ripening process is one of the safe methods for extending the shelf life and reducing the postharvest losses of this fruit. Hence, the effect of some chemical treatments on quality and shelf life of apricot fruit cultivar ‘Shahroudi’ was carried out in a completely randomized design with seven treatments and four replications. The treatments were fruit immersion in individual or combination solutions of salicylic acid, oxalic acid and nitric oxide at concentrations of 2, 2 and 1 mM, respectively. The fruits were then packed and transferred to 2 °C with relative humidity of about 85 ± 5%. After 4 weeks of storage, their chemical, sensorial and qualitative properties were evaluated. The results showed that the highest fruit firmness was obtained in salicylic acid (11.46N) and nitric oxide treatment (9.85N). Soluble solids content had the highest values in salicylic acid and combined treatments, respectively. In terms of organoleptic evaluation, salicylic acid and nitric oxide treatments significantly preserved the texture, taste and appearance of the fruits. The highest shelf life was observed in salicylic acid (27.5 days) and nitric oxide (25.5 days) treated fruits, while it was only 14 days in control. In general, it can be concluded that salicylic acid and nitric oxide were the best treatments.

کلیدواژه‌ها English

antioxidants
apricot
Oxalic acid
Salicylic acid
shelf life
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