مطالعه انبارمانی پسته تر رقم احمد آقایی با کاربرد گاماآمینوبوتریک اسید و واکس کارنوبا

نویسندگان
بتول حسینی
فاطمه ناظوری
سیدحسین میردهقان
گروه علوم باغبانی، دانشکده کشاورزی، دانشگاه ولی عصر (عج) رفسنجان، رفسنجان، ایران
چکیده
در سال 1397 آزمایشی به منظور بررسی تیمار تلفیقی گاماآمینوبوتیریک اسید و واکس کارنوبا روی انبارمانی پسته تر بر پایه فاکتوریل در قالب طرح کاملا تصادفی با سه تکرار انجام شد. فاکتورهای آزمایش شامل پوشش‌های خوراکی در 5 سطح شامل؛ شاهد (آب مقطر)، گاماآمینوبوتیریک اسید 10 میلی‌مولار (G10)، یک درصد کارنوبا به همراه گاماآمینوبوتیریک اسید 10 میلی‌مولار (C1G10)، دو درصد کارنوبا به همراه گاماآمینوبوتیریک اسید 10 میلی‌مولار (C2G10) و سه درصد کارنوبا به همراه گاماآمینوبوتیریک اسید 10 میلی‌مولار (C3G10) و زمان انبارمانی در دو سطح (25 و 50 روز) بود. نتایج نشان داد در طی انبارمانی اکثر ویژگی‌های کمی و کیفی از جمله سفتی پوست و مغز ( از 4 تا 8 درصد در تیمارهای مختلف برای سفتی پوست و از 7 تا 19 درصد در تیمارهای مختلف برای سفتی مغز)، درصد رطوبت پوست ( از 1 تا 2 درصد)، کلروفیل کل مغز (از 11 تا 34 درصد برای تیمارهای مختلف)، عطر (از 3 تا 30 درصد) و طعم (7 درصد کاهش در روز 50ام انبارمانی) روند نزولی نشان داد. در طی زمان انبارداری کارتنوئید مغز (از 5 تا 22 درصد) ترکیبات فنلی کل مغز (از 35 تا 44 درصد)، فلاونوئید مغز (از 8 تا 32 درصد)، لیپید مغز(از 31 تا 65 درصد)، فعالیت آنتی اکسیدانتی (از 2 تا 4 درصد) روند صعودی داشتند. به نظر می‌رسد تیمار C1G10 در بین تیمارهای کابردی قادر به حفظ اکثر ویژگی‌های کمی و کیفی پسته تر احمدآقایی تا 50 روز انبارمانی می‌باشد.
کلیدواژه‌ها
: فعالیت آنتی‌اکسیدانی
کلروفیل و کارتنوئید
گاما آمینوبوتریک اسید
لیپید مغز
واکس کارنوبا

موضوعات

عنوان مقاله English

Study on Storage of Fresh Pistachio Cultivar Ahmad Aghaie Using Gamma Aminobutyric Acid and Carnuba Wax

نویسندگان English

batool hosseni
Fatemeh nazoori
Hossein Mirdehghan
Department of Horticultural Sciences, Faculty of Agriculture, Vali-e-Asr University of Rafsanjan, Rafsanjan, Iran,:
چکیده English

In 2018, the effect of combined treatments of gamma aminobutyric acid with carnuba wax on storage of fresh pistachio cultivar Ahmad Aghaie was investigated using a factorial experiment based on a completely randomized design with three repeats. Factors were edible coatings in five levels including control (distilled water), 10 mM gamma aminobutyric acid (G10), 1% carnoba with 10 mM gamma aminobutyric acid (C1G10), 2% carnoba with 10 mM gamma aminobutyric acid (C2G10) and 3% carnoba with 10 mM gamma aminobutyric acid (C3G10) and the storage time at two levels (25 and 50 days). The results showed that most of the qualitative and quantitative traits such as hull and kernel firmness (4-8% for hull firmness and 7-19% for kernel firmness in different treatments), hull moisture percent (1-2%), total kernel chlorophyll (11-34% in different treatments), aroma (3-30%) and taste (7% decrease in 50th day) showed a descending trend during storage. Kernel carotenoids (5-22%), kernel phenolic compounds (35-44%), kernel flavonoids (8-32%), kernel lipids (31-65%), and antioxidant activity (2-4%) showed an increasing trend. Among the applied treatments, C1G10 seemed to be able to retain most of the qualitative and quantitative characteristics of fresh Ahmad Aghaie pistachio up to 50 days of storage.

کلیدواژه‌ها English

Antioxidant activity
kernel lipid
carnuba wax
chlorophyll and carotenoids
gamma aminobutyric acid
1. Nazoori, F., Kalantari, S., Doraki, N., Talaie, A.R., and Javanshah, A. (2015). Effect of harvest time, processing type and storage condition on preservation fresh and dried pistachios nuts. Journal of Crop Improvement, 16(4): 795-807. [In Farsi]
2. Oz, T. A. and Eker, T. (2017). Effects of edible coating on minimally processed pomegranate fruits. Journal on Processing and Energy in Agriculture, 21: 197-200.
3. Li, W., Liu, J., Ashraf, U., Li, G., Li, Y., Lu, W. and Hu, J. (2016). Exogenous γ-aminobutyric acid (GABA) application improved early growth, net photosynthesis, and associated physio-biochemical events in maize. Frontiers in plant science, 7: 919.
4. Ohashi, T. L., Pilon, L., Spricigo, P. C., Miranda, M., Correa, D. S. and Ferreira, M. D. (2015). Postharvest quality of ‘golden’ Papayas (Carica papayal.) coated with carnauba wax nanoemulsions. Revista Iberoamericana de Tecnologia Postcosecha, 16: 199-209.
5. Barman, K., Asrey, R. and Pal, R. (2011). Putrescine and carnauba wax pretreatment alleviate chilling injury, enhance shelf life and preserve pomegranate fruite quality during cold storage. Scientia Horticulturae, 130: 795-800.
6. Nazoori, F., Mirdehghan, S. H. and Rafie, A. (2019). Effect of Carnuba wax on sensory and nutritional quality of pomegranate ‘Malas-e-Saveh’ fruit during cold storage. Journal of Plant Production, in Press. [In Farsi]
7. Esmaeili, A. and Rabbani, M. (2012). Cloning of glutamate decarboxylase and production of γ-aminobutyric acid from Lactobacillus brevis. Research in Pharmaceutical Sciences, 7: 421.
8. Hemat MahmoudAlilou, B. (2016). Application after harvest of gamma aminobutyric acid and salicylic acid on the quality and durability of plum fruit "Shablon" cultivar. Master's thesis, Faculty of Agriculture, Urmia University. [In Farsi]
9. Malekzadeh, P., Khosravi-Nejad, F., Hatamnia, A. A. and Mehr, R. S. (2017). Impact of postharvest exogenous γ-aminobutyric acid treatment on cucumber fruit in response to chilling tolerance. Physiology and Molecular Biology of Plants, 23: 827-836.
10. Palma, F., Carvajal, F., Jiménez-Muñoz, R., Pulido, A., Jamilena, M. and Garrido, D. (2019). Exogenous γ-aminobutyric acid treatment improves the cold tolerance of zucchini fruit during postharvest storage. Plant physiology and biochemistry, 136: 188-195.
11. Arnon, H., Zaitsev, Y., Porat, R. and Poverenov, E. 2014. Effects of carboxymethyl cellulose and chitosan bilayer edible coating on postharvest quality of citrus fruit. Postharvest Biology and Technology, 22: 51-52.
12. Ayala-Zavala, J. F., Wang, S. Y., Wang, C. Y. and Gonzalez-Aguilar, G. A. (2004). Effect of storage temperatures on antioxidant capacity and aroma compounds in strawberry fruit. Lebensmittel-Wissenschaft and Technologieg-Food Science and Technology, 37: 687-695.
13. Gardner, P. T., White, T. A. C., Mcphail, D. B. and Duthie G. C. (2000). The relative contribution of vitamin C, carotenoids and phenolics to the antioxidant potential of fruit juices. Food Chemistry, 68: 471-474.
14. Bligh, E. G. and Dyer, W. J. (1959). A rapid method of total lipid extraction and purification. Canadian journal of biochemistry and physiology, 37: 911-917.
15. Serrano, M., Guillen, F., Martinez-Romero, D., Castillo, S. and Valero, D. (2005). Chemical constituents and antioxidant activity of sweet cherry at different ripening storages. Journal of Agricultural and Food Chemistry, 53: 2741-2745.
16. Sheikhi, A., Mirdehghan, S. H. and Ferguson, L. (2019). Extending storage potential of de‐hulled fresh pistachios in passive‐modified atmosphere. Journal of the Science of Food and Agriculture, 99: 3426-3433.
17. Khatib, H. and Mirdehghan, S. H. (2012). Effects of chitosan edible coating on the quality and shelf life of fresh pistachio cv Ohadi. Iranian Journal of Horticultural Science and Technology 13 (1): 83-100. (in Persian with English abstract) [In Farsi]
18. Khan, A. S., Singh, Z. and Abbasi, N. A. (2007). Pre-storage putrescine application suppresses ethylene biosynthesis and retards fruit softening during low temperature storage in ‘Angelino’plum. Postharvest Biology and Technology, 46: 36-46.
19. Khuyen, T. H. D., Singh, Z. and Swinny, E. E. (2008). Edible coating influence fruit ripening, quality and aroma biosynthesis in mango fruit. Journal of Agricultural and Food Chemistry, 56: 1361–1370.
20. Nascimento, F. V., Almeida, G. K., Silva, S. J. N. and Bender, R. J. (2016). Coatings based on chitosan and carnauba wax for postharvest use on 'Rocha' pears. In VIII International Postharvest Symposium: Enhancing Supply Chain and Consumer Benefits-Ethical and Technological Issues 1194: 283-288.
21. Vazquez-Celestino, D., Ramos-Sotelo, H., Rivera-Pastrana, D. M., Vazquez-Barrios, M. E., & Mercado-Silva, E. M. (2016). Effects of waxing, microperforated polyethylene bag, 1-methylcyclopropene and nitric oxide on firmness and shrivel and weight loss of ‘Manila’ mango fruit during ripening. Postharvest Biology and Technology, 111: 398-405.
22. Shelp, B. J., Bozzo, G. G., Zarei, A., Simpson, J. P., Trobacher, C. P. and Allan, W. L. (2012). Strategies and tools for studying the metabolism and function of γ-aminobutyrate in plants. II. Integrated analysis. Botany, 90: 781-793.
23. Yu, C., Zeng, L., Sheng, K., Chen, F., Zhou, T., Zheng, X. and Yu, T. (2014). γ-Aminobutyric acid induces resistance against Penicillium expansum by priming of defence responses in pear fruit. Food chemistry, 159: 29-37.
24. Feygenberg, O., Hershkovitz, V., Ben-Arie, R., Nikitenko, T., Jacob, S. and Pesis, E. (2005). Postharvest use of organic coating for maintaining bio-organic avocado and mango quality. Acta Horticulture, 682: 507–512.
25. Beninca, T. D. T., do Amarante, C. V. T., Steffens, C. A. and Souza, A. G. (2016). Treatment of feijoa fruit with carnauba wax to reduce water loss and preserve postharvest quality. In International Symposia on Tropical and Temperate Horticulture-ISTTH2016 1205: 919-924.‌
26. Yang, A., Cao, S., Yang, Z., Cai, Y. and Zheng, Y. (2011). γ-Aminobutyric acid treatment reduces chilling injury and activates the defence response of peach fruit. Food Chemistry, 129: 1619-1622.
27. Jaleel, C. A., Manivannan, P., Wahid, A., Farooq, M., Al-Juburi, H. J., Somasundaram, R. and Panneerselvam, R. (2009). Drought stress in plants: a review on morphological characteristics and pigments composition. International Journal of Agriculture and Biology, 11: 100-105.
28. Bellomo, M. G., Fallico, B., & Muratore, G. 2009. Stability of pigments and oil in pistachio kernels during storage. International journal of food Science and Technology, 44: 2358-2364.
29. Pumilia, G., Cichon, M. J., Cooperstone, J. L., Giuffrida, D., Dugo, G. and Schwartz. S. J. (2014). Changes in chlorophylls, chlorophyll degradation products and lutein in pistachio kernels (Pistacia vera L.) during roasting. Food Research International, 65: 193–198.
30. Germano, T. A., Aguiar, R. P., Bastos, M. S. R., Moreira, R. A., Ayala-Zavala, J. F. and de Miranda, M. R. A. (2019). Galactomannan-carnauba wax coating improves the antioxidant status and reduces chilling injury of ‘Paluma’guava. Postharvest Biology and Technology, 149: 9-17.
31. Rodrigues, A. S., Perez-Gregorio, M. R., Garcia-Falcon, M. S., Simal-Gandara, J. and Almeida, D. P. (2010). Effect of post-harvest practices on flavonoid content of red and white onion cultivars. Food control, 21: 878-884.‌
32. Taghizadeh, S. F., Rezaee, R., Davarynejad, G., Karimi, G., Nemati, S. H. and Asili, J. (2018). Phenolic profile and antioxidant activity of Pistacia vera var. Sarakhs hull and kernel extracts: the influence of different solvents. Journal of Food Measurement and Characterization, 12: 2138-2144.
33. Aliakbarkhani, S. T., Farajpour, M., Asadian, A. H., Aalifar, M., Ahmadi, S. and Akbari, M. (2017). Variation of nutrients and antioxidant activity in seed and exocarp layer of some Persian pistachio genotypes. Annals of Agricultural Sciences, 62: 39-44.‌
34. Tomaino, A., Martorana, M., Arcoraci, T., Monteleone, D., Giovinazzo, C. and Saija, A. (2010). Antioxidant activity and phenolic profile of pistachio (Pistacia vera L., variety Bronte) seeds and skins. Biochimiestry, 92:1115-1122.
35. Singh, S., Khemariya P., Rai A., Chandra Rai A., Koley, T. and Singh, B. (2016). Carnauba wax-based edible coating enhances shelf-life and retain quality of eggplant (Solanum melongena) fruits. LWT. Food Science and Technology, 74: 420-426.
36. Wang, Y., Luo, Z. and Huang, H. (2014). Effect of exogenouse γ-aminobutyric acid (GABA) treatment on chilling injury and antioxidant capacity in banana peel. Scientia Horticulturae. 168: 132-137.
37. Tavakolipour, H., Bassiri, A. R. and Kalbasi Ashtari, A. (2008). Effect of drying parameters on quality indicators of Damghan pistachio nuts (Pistacia vera L.) and determining effective diffusion coefficient in optimum conditions. Iranian Journal of Food Science and Technology, 5(4):47-56 (In Persian with English abstract).
38. Tabatabaekoloor, R. (2012). Orange responses to storage conditions and polyethylene wrapped liner. Food Research International, 14: 127-130.
39. Rezaei, M. and Sedaghat, N. (2014). Application of films and edible coatings to improve the shelf life of fresh fruits and vegetables. The third big conference of food science and industry. The third conference of food science and industry of Iran. [In Farsi]
40. Nasrullah Zadeh, N. (2014). The effect of edible coatings on maintaining quality and increasing the shelf life of fruits and vegetables. Agricultural and Natural Resources Engineering, 11 (42): 1-15.