بررسی تأثیر تیمار تلفیقی اسانس میخک (Syzygiumaromaticum) با کربوکسی متیل سلولز بر ماندگاری پسته تر

نویسندگان
1 دانش آموخته کارشناسی ارشد، گروه علوم باغبانی، دانشکده کشاورزی، دانشگاه ولی عصر (عج) رفسنجان، رفسنجان، ایران
2 استادیار، 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
چکیده
ارزش غذایی، خوشمزگی و راحتی هضم، کالری بالا، ویتامین‌ها و مواد معدنی مناسب، از ویژگی‌هایی است که پسته را در میان سایر مغزها برتر نموده و غالباً به‌صورت خشک مصرف می‌شود. پسته تازه با وجود ارزش غذایی بالاتر، قابلیت ماندگاری طولانی ندارد لذا بررسی روش های افزایش انبارمانی پسته تر برای عرضه بازار یکی از اهداف تولید کنندگان این محصول است. در این راستا مطالعه‌ای به منظور بررسی تأثیر تیمار تلفیقی کربوکسی متیل سلولز (CMC) با غلظت های مختلف (400، 800 و 1200) اسانس میخک (M) بر عمر انبارمانی پسته تر رقم ,احمدآقایی، صورت گرفت. آزمایش به صورت فاکتوریل و در قالب طرح کاملاً تصادفی اجرا شد. نتایج نشان داد با افزایش مدت زمان انبارمانی سفتی پوست و مغز در تمام تیمارها کاهش یافت. مقدار درصد کاهش وزن، کروما پوست، مالون دی‌آلدهید، پراکسید هیدروژن در طی انبارمانی با افزایش روبه‌رو شد. کاربرد CMC به تنهایی و به همراه اسانس میخک در مقایسه با کاربرد آب مقطر سبب حفظ اغلب فاکتورهای مورد بررسی شد. هر دو تیمارهای تلفیقی قادر به حفظ میزان ترکیبات فنلی، کلروفیل کل مغز و کارتنوئید مغز طی انبارمانی نشدند. در مجموع تیمار تلفیقی CMC به همراه 400 میلی‌گرم بر لیتر اسانس میخک قادر به حفظ اکثر ویژگی‌های کمی و کیفی پسته تر احمدآقایی تا 50 روز گردید.
کلیدواژه‌ها

موضوعات


عنوان مقاله English

Investigation of the effect of combined treatment of clove plant essential oil (Syzygium aromaticum) with carboxymethylcellulose on storage of fresh pistachio

نویسندگان English

Fataneh moosapoor 1
fatemeh nazoori 2
mohamreza pirmoradi 2
Hossein Mirdehghan 3
1 Department of Horticultural Sciences, Faculty of Agriculture, Vali-e-Asr University of Rafsanjan, Rafsanjan, Iran,
2 Department of Horticultural Sciences, Faculty of Agriculture, Vali-e-Asr University of Rafsanjan, Rafsanjan, Iran,
3 , Department of Horticultural Sciences, Faculty of Agriculture, Vali-e-Asr University of Rafsanjan, Rafsanjan, Iran
چکیده English

Nutritional value, deliciousness and ease of digestion, high calories, suitable vitamins and minerals are some of the qualities that make pistachios superior to other kernels and are often consumed dry. Fresh pistachio does not have long shelf life despite its higher nutritional value, therefore, studying the methods of increasing the storage of fresh pistachios for the market is one of the aims of this product. In this regard, a study was carried out to investigate the effect of combined treatment of carboxymethyl cellulose (CMC) with different concentrations of two essential oils of clove and on the storage life of pistachio cultivar, Ahmad Aghaei. In this study, factorial experiments were conducted in a completely randomized design. In this experiment the treatments were in two levels, one concentration of control edible (distilled water), 0.5% CMC, 0.5% CMC +400 mg clove, 0.5% CMC +800 mg clove + 0.5 0% CMC +1200 mg clove and second factor of storage period were studied at two levels (25 and 50 days). The results showed that with increasing storage time, skin and kernal firmness decreased in all treatments. The percentages of weight loss, chroma index, malondialdehyde, hydrogen peroxide increased during storage. The application of carboxymethyl cellulose alone and with the essential oils of cloves compared to the distilled water application improved most of the factors studied. The combined treatments were able to maintain fruit firmness compared control sample and were unable to maintain the amount of phenolic compounds, total chlorophyll of kernal, and kernal carotenoids during storage. Overall, the combination of carboxymethyl cellulose with 400 mg / L of clove essential oil were able to retain most of Ahmadaghaiechr('39')s pistachio quantitative and qualitative characteristics for up to 50 days.

کلیدواژه‌ها English

Keywords: Carboxymethyl Cellulose
Essential oil
Pistachio
Hydrogen peroxide
phenolic compounds
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