تاثیر نانو کپسول اسانس رزماری در حفظ کیفیت و فعالیت آنتی اکسیدانی میوه زردآلو (Prunus armeniaca L.) طی انبارمانی

نویسندگان
1 دانشیارگروه علوم باغبانی، دانشکده کشاورزی، دانشگاه مراغه، مراغه 553-55136، ایران
2 استادیارگروه علوم باغبانی، دانشکده کشاورزی، دانشگاه مراغه، مراغه 553-55136، ایران
3 دانشجو کارشناسی ارشد، گروه علوم باغبانی، دانشکده کشاورزی، دانشگاه مراغه، مراغه 553-55136، ایران
چکیده
زردآلو پس از هلو و آلو سومین محصول مهم از میوه­های هسته­دار محسوب می شود که به دلیل مقادیر زیاد آنتی اکسیدان بسیار مورد توجه مصرف کنندگان است. اما میوه­ای فرازگرا و فسادپذیر می­باشد. اسانس ها در حفظ کیفیت میوه­ها و سبزی­ها از پتانسیل بالایی به عنوان جایگزین نگهدارنده­های مصنوعی خطرناک برای سلامتی برخوردار هستند. پیشرفت­های اخیر در فناوری نانو و بویژه نانو کپسوله کردن اسانس­­ها، مشکلات استفاده از آنها را مرتفع می کند. بر این اساس پژوهشی به صورت فاکتوریل در قالب طرح کاملا تصادفی بر روی زردآلو در سه تکرار انجام گرفت تا تاثیر نانو کپسول رزماری در خصوصیات فیزیکو-شیمیایی میوه طی انبارداری بررسی شود. نتایج نشان داد وزن تر و خشک و نیز درصد ماده خشک میوه طی انبارداری کاهش یافت که در میوه های شاهد بیشتر از میوه های تیمار بود. مقدار کاروتنویید و آنتوسیانین تقریبا از روز بیست­ام انبارداری، افزایش سریعی در میوه­های شاهد نسبت به میوه­های تیمار شده پیدا کرد. بیشترین مقدار فنول میوه ها در روز برداشت بود و تا انتهای انبارداری روند نزولی داشت بطوریکه میوه های تیمار شده با 1000 میلی­گرم در لیتر نانو کپسول رزماری، در انتهای انبارمانی، فنول بیشتری نسبت به شاهد و سایر تیمارها داشتند. همچنین این میوه­ها از بیشترین مقدار ویتامین ث و کربوهیدرات کل در انتهای انبارداری، علی رغم روند کاهشی آنها، برخوردار بودند. همه میوه های تیمار شده با نانو کپسول رزماری دارای فعالیت آنتی اکسیدانی بالاتری نسبت به شاهد در انتهای انبارداری بودند. طی نگهداری زردآلو در انبار، میزان هیدروژن پراکسید و فعالیت آنزیم های گایاکول پراکسیداز و سوپر اکسید دیسموتاز افزایش یافت. در انتهای انبارداری میوه های تیمار شده با 1000 میلی گرم در لیتر نانو کپسول رزماری دارای کمترین میزان هیدروژن پراکسید و بیشترین فعالیت آنزیم­های گایاکول پراکسیداز و سوپر اکسید دیسموتاز بودند درحالیکه این روند در میوه های شاهد برعکس بود.
کلیدواژه‌ها

موضوعات


عنوان مقاله English

Effect of nano-encapsulation of rosemary in quality preserving and antioxidative activity of apricot (Prunus armeniaca L.) during storage life

نویسندگان English

Hanifeh Seyed Hajizadeh 1
seyed morteza zahedi 2
sara rezaie 3
1 Associate prof. of department of horticulture, faculty of agriculture, university of Maragheh
2 assistant prof. of department of horticulture, faculty of agriculture, university of Maragheh
3 MSc student of department of horticulture, faculty of agriculture, university of Maragheh
چکیده English

After peaches and plums, apricots are the third most important product of stone fruits, which is popular among consumers because of having high levels of antioxidants. But it is a climacteric and perishable fruit. Using of essential oils in maintaining the quality of fruits and vegetables has a high potential as an alternative to artificial preservatives dangerous to health. Recent advances in nanotechnology, and particularly nano encapsulation of essential oils, is able to overcome existing difficulties.so a factorial experiment was conducted in a completely randomized design on apricots in three replications to investigate the effect of nano encapsulated rosemary on physico-chemical properties of fruit during storage.

Results showed the amount of fresh and dry weight as well as the percentage of dry matter of fruit decreased during storage and it was more in control fruits than treated ones. The amount of carotenoids and anthocyanins increased rapidly in control fruits compared to treated fruits from the 20th day of storage. the highest amount of phenols are related to harvest day and had a decreasing trend until the end of the storage, so that fruits treated with 1000 mg / L nano encapsulated rosemary had more phenol than the control and other treatments. They also had the highest amount of vitamin C and total carbohydrates at the end of storage, despite their decreasing trend. Fruits treated with rosemary nano encapsulated rosemary had higher antioxidant activity than control at the end of storage. During storage the amount of hydrogen peroxide and the activity of enzymes guaiacol peroxidase and superoxide dismutase increased. At the end of storage period, fruits treated with 1000 mg / L nano encapsulated rosemary had the lowest amount of hydrogen peroxide and the highest activity of enzymes guaiacol peroxidase and superoxide dismutase, while this trend was opposite in controls.

کلیدواژه‌ها English

nano encapsulated rosemary
apricot
Anti-oxidant
Storability
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