تأثیر پوشش‌های ژلاتین، ژل صبرزرد و کیتوزان بر ویژگی‌های فیزیکوشیمیایی برش‌های تازه موسیر ایرانی در طی انبارمانی

نویسندگان
شکوه حاجی‌وند قاسم‌آبادی 1
محمدرضا زارع بوانی 2
محمد نوشاد 3
1 گروه علوم و مهندسی باغبانی، دانشکده کشاورزی، دانشگاه علوم کشاورزی و منابع طبیعی خوزستان، ملاثانی، ایران،
2 استادیار، گروه علوم و مهندسی باغبانی، دانشکده کشاورزی، دانشگاه علوم کشاورزی و منابع طبیعی خوزستان، ملاثانی، ایران
3 گروه علوم و مهندسی صنایع غذایی، دانشکده علوم دامی و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی خوزستان، ملاثانی، ایران
10.52547/fsct.18.119.169
چکیده
گیاه موسیر ایرانی یک سبزی و درعین‌حال یک گیاه دارویی کمیاب با عمر ماندگاری کم است. پوشش‌‌‌های خوراکی موجب افزایش عمر نگهداری و باعث حفظ ویژگی‌های کمی و کیفی برخی محصولات سبزی در مرحله پس از برداشت می‌شود. در این پژوهش تأثیر مقادیر مختلف کیتوزان (5/0، 1 و 2 درصد)، ژلاتین (25/0، 5/0 و 1 درصد) و ژل صبر زرد (50، 75 و 100 درصد) بر برخی ویژگی‌های کمی و کیفی برش‌های تازه پیاز موسیر ایرانی طی مدت 14 روز نگه‌داری در شرایط سردخانه‌ای (دمای 1±4 درجه سلسیوس و رطوبت نسبی 80-75 درصد) موردبررسی قرار گرفت. میزان کاهش وزن، pH، شاخص طعم و مواد جامد محلول کل در تیمارهای پوششی طی دوره انبارمانی در مقایسه با نمونه شاهد به‌طور معنی‌داری کم‌تر و میزان اسید آسکوربیک، اسیدیته قابل تیتر، اسید پیروویک، ظرفیت آنتی‌اکسیدانی کل، فنل کل و قندهای محلول، بیشتر بود. در این پژوهش مشاهده شد که پوشش‌‌های خوراکی کیتوزان (2 درصد)، ژلاتین (1 درصد) و صبر زرد (100 درصد) به ترتیب بیشترین تأثیر را در حفظ ماندگاری و خواص کیفی برش‌های تازه پیاز موسیر ایرانی داشتند. بر اساس یافته‌های به‌دست‌آمده از این پژوهش پوشش کیتوزان (2 درصد) به‌عنوان پوشش خوراکی مناسب‌تر برای برش‌های تازه پیاز موسیر ایرانی قابل توصیه می‌باشد.
کلیدواژه‌ها
اسید پیروویک
پوشش‌‌های خوراکی
طعم
ظرفیت آنتی‌اکسیدانی
ماندگاری

موضوعات

عنوان مقاله English

The Influence of Gelatin, Aloe Gel and Chitosan Coatings on Physicochemical Characteristics of Fresh-cut Persian Shallot during Storage

نویسندگان English

Shokoh Hajivand-Ghasemabadi 1
Mohammadreza Zare Bavani 2
Mohammad Noshad 3
1 Department of Horticultural Science, Faculty of Agriculture, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Khuzestan, Iran.
2 Assistant professor, Department of Horticultural Science, Faculty of Agriculture, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Khuzestan, Iran.
3 Department of Food Science, Faculty of Animal and Food Science, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Khuzestan, Iran
چکیده English

Persian Shallot is a vegetable and at the same time a rare medicinal plant with a short shelf life. Edible coatings increased shelf life and maintain the quantitative and qualitative characteristics of some vegetable crops in the post-harvest stage. In this study, the effect of different amounts of chitosan (0.5, 1 and 2%), gelatin (0.25, 0.5 and 1%) and aloe gel (50, 75 and 100%) as edible coatings on fresh-cut persian shallot during 14 days of storage under refrigerated conditions (4±1 °C and 75-80% relative humidity) were investigated. The weight loss, pH, flavor index and total soluble solids during storage in coating treatments compared to control samples showed significantly less increase and amount of ascorbic acid, titratable acidity, pyruvic acid, total antioxidant capacity, total phenol, and soluble carbohydrates, showed significantly less decline. In this study, it was observed that edible coatings of chitosan (2%), gelatin (1%) and aloe gel (100%) had the greatest effect on maintaining the shelf life and quality properties of fresh-cut Persian shallot, respectively. According to the results obtained of this study, chitosan coating (2%) is recommended as a more suitable coating for fresh-cut Persian shallot.

کلیدواژه‌ها English

Antioxidant capacity
durability
Edible coatings
flavor
Pyruvic acid
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