تاثیر اسانس آویشن در دو روش غوطه وری و تدخینی بر برخی از ویژگیهای کیفی انگور رقم فخری طی انبارمانی

نویسندگان
محمد قاسمی
معظم حسن پور اصیل
گروه علوم باغبانی، دانشکده علوم کشاورزی، دانشگاه گیلان
10.52547/fsct.18.112.113
چکیده
استفاده از ترکیبات شیمیایی برای جلوگیری از فساد و افزایش عمر انبارمانی محصولات کشاورزی از جمله انگور کاربرد زیادی دارد، باتوجه به تاثیرات زیان‌آور این ترکیبات برسلامت انسان و همچنین تمایل مردم به استفاده از محصولات ارگانیک، امروزه استفاده از روش‌های کم‌خطر و جایگزین افزایش یافته است. استفاده از ترکیبات ضدمیکروبی، ضدباکتری و ضدقارچی، نظیر اسانس‌های طبیعی می‌تواند روشی مناسب برای افزایش عمر پس از برداشت محصولات کشاورزی باشد. در این پژوهش تاثیر اسانس آویشن بر افزایش عمر انبارمانی انگور رقم فخری با دو روش غوطه‌وری (تماس مستقیم) و تدخینی (تماس غیرمستقیم) در غلظت­های (0، 150، 300 و 450 میکرولیتر برلیتر) در سردخانه با دمای 2±1 درجه سانتی‌گراد و رطوبت نسبی 90 درصد به مدت 60 روز مورد بررسی قرارگرفت. صفاتی مثل درصد تغییرات در وزن میوه، اسیدیته قابل عیارسنجی، میزان مواد جامد محلول کل، ارزیابی حسی شامل سفتی‌ ‌بافت میوه، بو و طعم میوه، ظرفیت آنتی‌اکسیدانی وارزیابی قهوه‌ای شدن چوب خوشه بررسی شد. کمترین درصد تغییرات در وزن میوه­ها و اسیدیته قابل عیار سنجی در غلظت 450 میکرولیتر برلیتر اسانس آویشن مشاهده شد. تیمار شاهد بیشترین میزان مواد جامد محلول کل در میوه­ها را داشت (2/25 درجه بریکس). همچنین نتایج ارزیابی حسی سفتی بافت میوه نشان داد روش تدخینی نسبت به روش غوطه‌وری با رهایش تدریجی اسانس توانست سفتی بافت میوه را بهتر حفظ کند. ارزیابی حسی بو و طعم میوه انگور نشان داد در غلظت‌‌های بالای اسانس، شاخص ارزیابی حسی کمتر بود. ظرفیت آنتی اکسیدانی در کل روند نزولی داشت و روش تدخینی و غوطه‌وری تفاوت معنی‌داری با یکدیگر نداشتند. نتایج ارزیابی قهوه‌ای شدن چوب خوشه نشان داد دو روش تدخینی و غوطه‌وری تفاوت معنی‌داری با یکدیگر در حفظ رنگ سبز چوب خوشه نداشتند ولی نسبت به تیمار شاهد عملکرد بهتری را نشان دادند.
کلیدواژه‌ها
انگور
اسانس آویشن
روش‌های غوطه‌وری و تدخینی
عمر پس از برداشت

موضوعات

عنوان مقاله English

Effect of Thymus essential oil in both immersion and fumigant methods on some of the qualitative characteristics of Fakhri cultivar grapes during storage

نویسندگان English

Mohammad Ghasemi
Moazzam Hassanpour Asil
Dept. of Horticultural Sciences, Faculty of Agricultural Sciences, University of Guilan
چکیده English

The use of chemical compounds to prevent corruption and increase the shelf life of agricultural products, including grapes, has many applications. Due to the harmful effects of these compounds on human health and also the tendency of people to use organic products, today the use of low-risk and alternative methods has increased. The use of antimicrobial, antibacterial and antifungal compounds, such as natural essential oils, can be a good way to increase the shelf life of crops. In this study, the effect of thyme essential oil on increasing the shelf life of Fakhri cultivar grapes by two methods of immersion (direct contact) and fumigant (indirect contact) in concentrations (0, 150, 300 and 450 μl / l) In the cold storage with a temperature of 1±2° C and a relative humidity of 90% was tested for 60 days. Traits such as percentage of changes in fruit weight, titratable acidity, total soluble solids, sensory evaluation including fruit texture firmness, Smell and flavor, antioxidant capacity and browning of cluster wood were evaluated. The least percentage of changes in fruit weight and titratable acidity were observed at a concentration of 450 μl /l of thyme essential oil. The control treatment had the highest amount of total soluble solids in fruits (25.2 degrees Brix). Also, the results of sensory evaluation of fruit texture firmness showed that the fumigant method was better than the immersion method with gradual release of essential oil to maintain the firmness of fruit texture better. Sensory evaluation of grape fruit Smell and flavor and taste showed that at high concentrations of essential oil, the sensory evaluation index was lower. Antioxidant capacity was declining in the whole process and fumigant and immersion methods were not significantly different from each other.

کلیدواژه‌ها English

Grapes
Thymus essential oil
Immersion and Fumigant methods
Post-harvest life
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