اثر کربن فعال و پرمنگنات پتاسیم بر بهبود ویژگی‌های انبارمانی و حفظ کیفیت پسته تر رقم ’احمدآقایی‘

نویسندگان
مریم سعیدی 1
سیدحسین میردهقان 2
فاطمه ناظوری 1
مجید اسماعیلی‌زاده 1
1 گروه علوم باغبانی، دانشکده کشاورزی، دانشگاه ولی‌عصر(عج) رفسنجان
2 گروه علوم باغبانی. دانشکده کشاورزی- دانشگاه ولی عصر رفسنجان
چکیده
پسته یکی از محصولات مهم باغبانی است که به دو صورت تر و خشک مصرف می‌شود. پسته تر به‌دلیل تنفس زیاد، تولید حرارت و رطوبت بالا بسیار فساد‌پذیر است و عمر انبارمانی کوتاهی دارد. لذا به‌منظور بهبود کیفیت و افزایش عمر انبارمانی این محصول آزمایشی به‌صورت فاکتوریل با دو فاکتور تیمار (شاهد ، بالشتک‌های حاوی کربن فعال 2 گرمی، کربن فعال 4 گرمی، کربن فعال 2 گرمی آغشته به پرمنگنات پتاسیم اشباع، کربن فعال 4 گرمی آغشته به پرمنگنات پتاسیم اشباع) و زمان انبارمانی (0، 20 و 45 روز) در قالب طرح بلوک کامل تصادفی با چهار تکرار روی پسته تر رقم احمدآقایی صورت گرفت. نتایج نشان داد که شاخص‌های ارزیابی شده مؤثر در کیفیت میوه شامل کاهش وزن، سفتی پوست نرم، کلروفیل کل، درخشندگی پوست نرم، تغییرات رنگ کل، فعالیت ضداکسیداسیونی، آنتوسیانین، ترکیبات فنلی پوست و مغز و فعالیت آنزیم پلی‌فتل‌اکسیداز تحت تأثیر تیمارها و دوره انبارمانی قرار گرفت . سفتی پوست نرم، کلروفیل کل، درخشندگی پوست نرم، فعالیت ضداکسیداسیونی، آنتوسیانین و ترکیبات فنلی پوست و مغز میوه طی دوره انبارمانی کاهش یافت اما کاهش وزن، تغییرات رنگ کل و فعالیت آنزیم پلی‌فنل‌اکسیداز افزایش پیدا کرد و تیمارهای اعمال شده سبب حفظ فعالیت ضداکسیداسیونی، میزان آنتوسیانین، ترکیبات فنلی و دیگر پارامترهای مؤثر در کیفیت میوه نسبت به شاهد گردید. در این بین تیمار کربن فعال 4 گرمی آغشته به پرمنگنات پتاسیم اشباع بیشترین تأثیر را بر حفظ ویژگی‌های کمی و کیفی این رقم پسته داشت.
کلیدواژه‌ها
کلمات کلیدی: کاهش وزن
سفتی
فعالیت آنتی‌اکسیدانی
پلی‌فنل‌اکسیداز
فعالیت ضداکسیداسیونی
پلی فنل اکسیدار

موضوعات

عنوان مقاله English

Effect of activated carbon and potassium permanganate on improving the storage characteristics and maintaining the quality of pistachio cv 'Ahmad Aqhaei'

نویسندگان English

maryam saeedi 1
Hossein Mirdehghan 2
fateme nazouri 1
majid Esmaeilizadeh 1
1 Faculty of Agriculture, Vali-e-Asr University, Rafsanjan
2 Dept of horticulture,
چکیده English

Pistachio is one of the most important horticultural produce is used both in dry and fresh form. The fresh pistachio is very perishable due to its high respiration, heat production and moisture resulting to short shelf life. Therefore, in order to maintain quality and improve the shelf life of this produce, a factorial experiment with two treatment factors (control, 2 g activated carbon sachets, 4 g activated carbon, 2 g activated carbon impregnated with potassium permanganate saturation, 4 g activated carbon impregnated with potassium permanganate Saturation) and storage time (0, 20 and 45 days) was designed in a complete block with four replications on pistachio cultivar Ahmad Ahaghei. The results showed that different indices of evaluated fruit quality included weight loss, hull firmness, total chlorophyll, lightness, total color changes, antioxidant activity, anthocyanin, hull and kernel phenolic compounds and PPO activity was affected by the treatments. hull firmness, total chlorophyll, lightness, antioxidant activity, anthocyanin, phenolic compounds decreased during storage time but weight loss, total color changes, and PPO activity increased then control and treatments maintained these traits. Among the treatments 4 g activated carbon impregnated with potassium permanganate had the most effective on maintaining the quantitative and qualitative characteristics of this pistachio cultivar.

کلیدواژه‌ها English

Keywords: Weight loss
Firmness
Antioxidant activity
Polyphenol oxidase
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