انجماد دانه‌های انار پوشش داده‌شده با کیتوزان و بررسی کیفیت آن در طی نگهداری به صورت انجماد

نویسندگان
بابک محمودی 1
اکبر جوکار 2
فرزین عبدالهی 3
1 دانشجوی کارشناسی ارشد،دانشکده کشاورزی، دانشگاه هرمزگان
2 استادیار، بخش فنی و مهندسی کشاورزی، مرکز تحقیقات و آموزش کشاورزی و منابع طبیعی استان فارس، سازمان تحقیقات، آموزش و ترویج کشاورزی، شیراز، ایران.
3 استادیار، دانشکده کشاورزی، دانشگاه هرمزگان
10.52547/fsct.17.104.163
چکیده
حفظ کیفیت تغذیه‏ای و نگهداری دانه‏های انار بدلیل تنزل سریع بافت، رنگ و کیفیت کلی آن‌ یک چالش عمده است که باید موردتوجه قرار گیرد. در این راستا بمنظور بررسی انجماد دانه­های انار پوشش داده‌شده با کیتوزان و تعیین کیفیت آن طی انجماد، آزمایشی به‌صورت فاکتوریل در قالب طرح کاملاً تصادفی با سه تکرار طراحی و اجرا شد. عامل اول کیتوزان در سه سطح (0، 1 و 2 درصد)، عامل دوم دمای انجماد در دو سطح (14- و 24- درجه سانتی‌گراد) و عامل سوم زمان نگهداری در حالت انجماد در 5 زمان مختلف نگهداری (14، 30، 60، 90 و 120 روز) بود. نتایج نشان داد بیشترین سفتی بافت میوه مربوط به 14 روز نگهداری تحت هر دو غلظت کیتوزان بود. بیشترین تغییرات رنگ شاخص‌های روشنایی (L*)، قرمزی (a*) و زردی (b*)، مربوط به استفاده از پوشش کیتوزان 2 درصد، در زمان 60 روز نگهداری بود که به ترتیب افزایش 7/12، 3/64 و 88 درصدی داشت. بیشترین مواد جامد محلول (2/21 درصد) مربوط به تیمار دانه‌های انار پوشش داده‌شده توسط یک درصد کیتوزان تحت 4 ماه نگهداری در دمای انجماد 14- درجه سانتی‌گراد بود. بیشترین مقدار اسیدیته کل (36/1 میلی‌گرم بر لیتر) نیز اختصاص به دانه­های انار با درصد پوشش کیتوزان طی 120 روز نگهداری تحت هر دو دمای انجماد 14- و 24- درجه سانتی‌گراد داشت. نتایج مقایسه میانگین­ها نشان داد که میزان پایداری فنل کل تحت دمای انجماد 14- درجه سانتی‌گراد بیشتر بود و بعد از 120 روز نگهداری مقدار فنول بیشتری دردانه‌ها نسبت به دمای 24- مشاهده شد. نتایج کلی بیانگر اثر مثبت کیتوزان بر حفظ کیفیت دانه­های انار طی انجماد بود و دمای انجماد 24- با کاهش تغییرات رنگ طی نگهداری نقش مهمی در کاهش فعالیت­های متابولیکی و کاهش آنتوسیانین داشته و در حفظ کیفیت دانه‌های انار مؤثر بود.
کلیدواژه‌ها
دانه‌های انار
پوشش‌دهی
انجماد
کیتوزان

موضوعات

عنوان مقاله English

Freezing of pomegranate seeds coated with chitosan and evaluating its quality during freezing storage

نویسندگان English

Babak Mahmoudi 1
Akbar Jokar 2
farzin abdollahi 3
1 Msc student, Agriculture college, Hormozgan university
2 Assistant professor, Agricultural Engineering Research Department, Fars Agricultural and Natural Resources Research and Education Center, Agricultural Research, Education and Extension Organization (AREEO), Shiraz, Iran.
3 Assistant professor, Agriculture college, Hormozgan university
چکیده English

Maintaining the nutritional quality and preserving pomegranate seeds is a major challange due to the fast degradation of the texture, color and overall quality of pomegranate seeds. In order to investigate the freezing of coated pomegranate seeds with chitosan and determine its quality during freezing storage, an experiment was conducted, in a factorial arrangement in a completely randomized design with three replications. Factors were: chitosan at three levels (0, 1 and 2%), freezing temperature at two levels (-14 ° -24 ° C) and time at 5 different storage times (14 days, 30 days, 60 days, 90 days, and 120 days). The highest tissue firmness was observed for 14 days of storage under both chitosan concentrations. Interaction of different levels of chitosan coating and time had an increasing effect on the color component changes, so that the most color changes in the brightness (L*), redness (a*), and yellowness (b*) was related to the use of chitosan coating 2%, were maintained at 60 days. The highest total soluble solids were related to 1% chitosan under 4 months of storage at -14°C. Maximum total acidity (1.36 mg / L) was also attributed to coated pomegranate seeds during 120 days of storage under both freezing temperatures of -14°C and -24°C. The results of mean compares showed that the total phenol stability under freezing temperature was higher at -14°C and after 120 days of storage, more phenol content was observed in the seeds in -24° C. The overall results indicated a positive effect of chitosan on maintaining the quality of pomegranate seeds during freezing, and the freezing temperature of -24° C with decreasing color changes during storage, played an important role in reducing metabolic activity and reducing anthocyanin degradation and was effective in maintaining fruit quality.

کلیدواژه‌ها English

Pomegranate
Freezing temperature
Freezing Time
Chitosan
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