مطالعه اثر اسید آسکوربیک و اسید سیتریک با بسته بندی پلی‌اتیلن و پلی‌استیرن بر انبارمانی پسته تر احمد آقایی

نویسندگان
فاطمه ناظوری 1
ریحانه شافعی 2
سید حسین میردهقان 3
1 استادیار، گروه علوم باغبانی، دانشکده کشاورزی، دانشگاه ولی عصر (عج)، رفسنجان-ایران
2 دانش‌آموخته کارشناسی ارشد، گروه علوم باغبانی، دانشکده کشاورزی، دانشگاه ولی عصر (عج) رفسنجان، رفسنجان، ایران
3 استاد، گروه علوم باغبانی، دانشکده کشاورزی، دانشگاه ولی عصر (عج) رفسنجان، رفسنجان، ایران
10.52547/fsct.17.108.137
چکیده
پسـته (Pistacia vera ) به‌واسطه‌‌ی داشـتن طعـم و ویژگی‌های تغذیه‌ای ارزشمند از محبوب‌ترین دانـه‌هـای آجیلـی دنیاست. عرضۀ میوه غالباً به صورت خشک بوده و مصرف تازه خوری آن محدود به فصل برداشت است. قهوه ای شدن و تجمع آب از عوامـل اصلی محدود کننده عمر قفسه ای پسته تر می باشند. در این پژوهش اثر تیمارهای اسید سیتریک (1، 5/1 و 2 درصد)، اسید آسکوربیک (15، 25 و 35 پی‌پی‌ام) و دو نوع پوشش پلاستیکی (پلی‌اتیلن و پلی‌استیرن) بر عمر انبارمانی (روز صفر، 25 و 45) پسته تر رقم ,احمدآقایی مورد بررسی قرار گرفت. از نظر ارزیاب ها استفاده از تیمارهای اسیدی تا روز 25 انبارمانی قادر به حفظ ویژگیهای ظاهری و طعم و مزه پسته شد و از آن به بعد اختلاف معنی داری بین آنها و نمونه شاهد مشاهده نشد. پسته‌های تیمار شده با اسید آسکوربیک 15 پی پی ام که با پلی‌استیرن، بسته‌بندی شده بودند ازنظر وضعیت ظاهری و قهوه‌ای شدن نسبت به پوشش پلی‌اتیلن مطلوبیت بیشتری داشتند. بعد از گذشت 45 روز انبارمانی بیشترین میزان فنل، مربوط به تیمارهای اسید آسکوربیک (غلظت 15 پی‌پی‌ام) در بسته‌بندی‌های پلی‌اتیلن بود. میزان آنتوسیانین و کلروفیل در طی انبارمانی کاهش یافت ولی کاروتنوئید ابتدا افزایش و سپس کاهش یافت. میزان رنگیزه‌های موجود در پسته مانند کلروفیل، آنتوسیانین و کاروتنوئید در بسته‌بندی‌های پلی‌اتیلن بهتر از پلی‌استیرن حفظ شد. بیشترین میزان درصد چربی در تیمار اسید سیتریک (5/1 درصد) مشاهده شد. در مجموع پوشش پلی‌اتیلن و اسید آسکوربیک با غلظت 15 و 25 پی‌پی‌ام و اسیدسیتریک با غلظت 5/1 درصد بهتر از بقیه تیمارها خصوصیات کیفی و کمی پسته را حفظ کردند.
کلیدواژه‌ها
کلید واژگان: فعالیت آنتی اکسیدانی
رنگیزه های پسته
ویژگی های کمی و کیفی

موضوعات

عنوان مقاله English

Study of Ahmad aghaei pistachio storage with citric acid, ascorbic acid, polyethylene and polystyrene pack

نویسندگان English

fatemeh nazoori 1
rehaneh shafeie 2
Seyyed Hossein Mirdehghan 3
1 Department of Horticulture, Vali-e-Asr University of Rafsajan
2 Department of Horticulture, Vali-e-Asr University of Rafsajan
3 Department of Horticulture, Vali-e-Asr University of Rafsajan
چکیده English

Pistachio is one of the most popular nuts in the world because of its taste and nutritional properties. Mostly, its consumed dry in harvest period. Major factors limiting for shelf life of pistachios are browning and water accumulation. In this study, the effects of citric acid (1, 1.5 and 2%) and ascorbic acid (15, 25 and 35 ppm) and two types of plastic packs (polyethylene and polystyrene) on storage life (days 0, 25 and 45), Ahmad aghaie pistachio was studied. According to panelists, the use of acid treatments for 25 day of storage was able to maintain the appearance and taste characteristics of pistachio and since then there was no significant difference between treatment and the control sample. Pistachios treated with 15 ppm ascorbic acid in polystyrene pack were more favorable in appearance and browning than polyethylene pack. The maximum of phenol was related to ascorbic acid treatments (15 ppm) in polyethylene pack. Anthocyanin and chlorophyll amount decreased during storage, but carotenoids first increased and then decreased. Pistachio pigments such as chlorophyll, anthocyanin and carotenoids were preserved in polyethylene packages than polystyrene. Citric acid treatment (1.5%) had the maximum percentage of fat. Overall, the polyethylene pack and ascorbic acid 15 and 25 ppm and citric acid 1.5% concentration maintained the qualitative and quantitative properties of pistachio.

کلیدواژه‌ها English

Key words: Antioxidant activity
Pistachio pigments
Quantitative and qualitative characteristics
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