اثر اگزالیک‌اسید بر ویژگی‌های کیفی و بیوشیمیایی میوه ازگیل‌ژاپنی (Eriobotrya japonica Lindl.) طی مدت انبارداری

نویسندگان
حسین میغانی 1
ابوذر هاشم‌پور 2
1 عضو هیات علمی دانشگاه جیرفت
2 استادیار پژوهش پژوهشکده مرکبات و میوه های نیمه گرمسیری
10.52547/fsct.17.109.91
چکیده
اسیداگزالیک به‌عنوان یک پاداُکسنده طبیعی رسیدن و پیری میوه را به‌تأخیر می‌اندازد. در این پژوهش اثر غلظت‌های مختلف اسیداگزالیک (0، 2، 4، 6 و 8 میلی‌مولار) بر قابلیت انبارمانی و کیفیت پس از برداشت میوه ازگیل‌ژاپنی طی 28 روز انبارداری در دمای 5 درجه‌سانتی‌گراد و رطوبت‌نسبی 5±90 درصد مورد بررسی قرار گرفت. صفاتی مانند شاخص قهوه‌ای‌شدن، ویژگی‌های بیوشیمیایی و کیفی و فعالیت آنزیم‌های پلی‌فنل اکسیداز(PPO) و پراکسیداز (POD) میوه در زمان برداشت (0)، 7، 14، 21 و 28 روز پس از شروع انبارداری ارزیابی شد. با افزایش مدت انبارداری میزان شاخص قهوه‌ای‌شدن، مواد جامد محلول (TSS)، نسبت TSS به اسیدیته قابل تیتراسیون (TA) و فعالیت آنزیم‌های PPO و POD در همه تیمارها افزایش یافت (p˂0.05)، درحالی‌که میزان سفتی بافت میوه، TA، اسیدآسکوربیک، فنل و فلاونوئید کل و ظرفیت پاداُکسندگی میوه کاهش یافت (p˂0.05). کاربرد اسیداگزالیک میزان شاخص قهوه‌ای‌شدن و فعالیت آنزیم‌های مسئول قهوه‌ای‌شدن میوه (PPO و POD) را به‌طور معنی‌داری در مقایسه با شاهد کاهش داد (p˂0.05). در پایان مدت انبارداری میوه‌های تیمار شده با غلظت‌های مختلف اسیداگزالیک بافت سفت‌تر و میزان اسیدآسکوربیک، فنل و فلاونوئید کل و ظرفیت پاداُکسندگی بیشتری در مقایسه با میوه‌های گروه شاهد داشتند (p˂0.05). در کل، کاربرد اسیداگزالیک بطور موثری نرم‌شدن بافت میوه و شاخص قهوه‌ای‌شدن را با کم کردن فعالیت آنزیم‌های PPO و POD در طول مدت انبارداری کاهش داد (p˂0.05). بنابراین تیمار اسیداگزالیک (6 میلی‌مولار) می‌تواند به عنوان یک روش مؤثر در انبارداری میوه ازگیل‌ژاپنی مورد استفاده قرار گیرد.
کلیدواژه‌ها
پراکسیداز
پلی‌فنل اکسیداز
فنل کل
فعالیت پاداُکسندگی
قهوه‌ای‌شدن

موضوعات

عنوان مقاله English

Effect of oxalic acid on the quality biochemical characteristics of loquat (Eriobotrya japonica Lindl.) fruit during storage

نویسندگان English

Hossein Meighani 1
Abuzar Hashempour 2
1 Faculty member, university of Jiroft
2 Research Assistant Professor, Citrus and Subtropical Fruits Research Center
چکیده English

Oxalic acid (OA), as a natural antioxidant, delays the ripening and senescence of fruits. In this research, the effect of different concentration of OA (0, 2, 4, 6, and 8 mM) investigated on storage life and postharvest quality of loquat fruit at 5°C and 90±5% relative humidity for 28 days. Traits such as browning index, biochemical and qualitative characteristics and activity of polyphenol oxidase (PPO) and peroxidase (POD) enzymes of fruit at harvest (0), 7, 14, 21 and 28 days after storage were analyzed. With increasing storage time, the level of browning index, total soluble solids (TSS), ratio of TSS/titratable acidity (TA) and the activity of PPO and POD enzymes increased in all treatments, while firmness, ascorbic acid, total phenol and flavonoids content and antioxidant activity decreased (p˂0.05). OA application significantly reduced the level of browning index and the activity of enzymes responsible for tissue browning (PPO and POD) compared to control (p˂0.05). At the end of storage, fruits treated with different concentration of OA had a more firmness tissue and higher level of ascorbic acid, total phenol and flavonoids content and antioxidant activity in comparison to the control fruits (p˂0.05). Overall, OA application effectively reduced fruit softening and browning index with diminished the activity of PPO and POD enzymes during cold storage. Thus, OA treatment (6 mM) can be used as an effective method for cold storage of loquat fruit.

کلیدواژه‌ها English

Antioxidant activity
Browning
Peroxidase
Polyphenol oxidase
Total Phenol
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