انتخاب ژنوتیپ‌های برتر بومی آلبالو (Prunus cerasus L)در ایران برای مصارف مختلف تازه‌خوری و فرآوری

نویسندگان
1 استادیار مؤسسه تحقیقات فنی و مهندسی کشاورزی، سازمان تحقیقات، آموزش و ترویج کشاورزی، کرج، ایران
2 دانشیار موسسه تحقیقات علوم باغبانی، پژوهشکده میوه‌های معتدله و سردسیری، سازمان تحقیقات، آموزش و ترویج کشاورزی،کرج، ایران.
3 دانشیار پژوهشی مؤسسه تحقیقات فنی و مهندسی کشاورزی، سازمان تحقیقات، آموزش و ترویج کشاورزی، کرج، ایران
4 کارشناس ارشد صنایع غذایی، مؤسسه تحقیقات فنی و مهندسی کشاورزی، سازمان تحقیقات، آموزش و ترویج کشاورزی، کرج، ایران.
چکیده
در این پژوهش ۲۳ ژنوتیپ بومی موجود در کلکسیون آلبالوی مشکین دشت کرج از نظر ویژگی­های فیزیکی و شیمیایی شامل وزن، نسبت گوشت به هسته، بافت، مواد جامد محلول، ماده خشک، اسیدیته قابل تیتر، pH، شاخص طعم، تنفس، شاخص رنگ میوه و آب میوه (L*، b*، a*، هیو و کروما) و همبستگی­های آنها مورد بررسی قرار­گرفت. نتایج نشان­داد که تمامی ژنوتیپ­ها از نظر صفات مورد بررسی تفاوت معنی­داری (p 0/05) داشتند. بر اساس همبستگی شاخص­های رنگی به دست آمده در این پژوهش، می­توان از شاخص a* به تنهایی برای ارزیابی تفاوت­های رنگ قرمز ژنوتیپ­های مختلف آلبالو استفاده­کرد. با توجه به ویژگی­های مورد بررسی، ژنوتیپ­های 100-KB، ۴۵۰-KB، 213-KB با دارابودن ویژگی­های مناسب مانند وزن (g 2/8<)، نسبت گوشت به هسته (۵/۸<) و شاخص طعم (۵/۹<) و اسیدیته (%۷۵/۱>) برای تازه­خوری و ژنوتیپ­های ۲۳۲-KB و ۲۴۷-KB با وزن (g ۷/۳<) و ماده خشک (% 15<) و تنفس (9000 mg CO2/ kg.hr>)، برای فرآوری مناسب­تر هستند. همچنین ژنوتیپ­های با اسیدیته (۳٪<) مانند 1۵۷-KB ، ۱۲۱-KB، ۲۳۴-KB و ۱۵۲-KB برای فرآوری ترشی و لواشک، ژنوتیپ­های با ماده خشک (٪21<) و شدت قرمزی بیشتر( ۹>a* پوست و ۱۶>a* آب میوه) مانند ۱۳۶-KB و ۴۴۹-KB برای تولید پودر، آلبالو خشک، شربت و نکتار و ژنونیپ­های دیررس با سفتی بافت (N۶<) مانند ۳۴۳-KB و ۳۵۳-KB به ترتیب برای فرآوری کمپوت و مربا پیشنهاد می­شوند.
کلیدواژه‌ها

موضوعات


عنوان مقاله English

Selection of superior local sour cherry (Prunus cerasus L.) genotypes of Iran for different applications of fresh consumption and processing

نویسندگان English

Forough Shavakhi 1
Naser Bouzari 2
Fojan Badii 3
zahra Rafiee Darsangi 4
1 Assistant Professor, Agricultural Engineering Research Institute, Agricultural Research, Education and Extension Organization (AREEO), Karaj, Iran
2 Associate Professor, Horticultural Science Research Institute, Temperate Fruits Research Center, Agricultural Research, Education and Extension Organization (AREEO). Karaj. Iran
3 Associate Professor, Agricultural Engineering Research Institute, Agricultural Research, Education and Extension Organization (AREEO), Karaj, Iran
4 Master of Food Technology, Agricultural Engineering Research Institute, Agricultural Research, Education and Extension Organization (AREEO), Karaj, Iran
چکیده English

In this study, 23 local genotypes of sour cherry from collection in Meshkin Dasht-Karaj in terms of physical and chemical characteristics including weight, flesh to core ratio, firmness, total soluble solids, dry matter content, titratable acidity, pH, flavour index, respiration rate, color indices of fruits and juices (L*, b*, a*, Hue and Chroma) and their correlations were examined. The results showed that all genotypes had significant differences (p ≤ 0.05) in terms of the studied characteristics. Based on the correlations in the color indices, a* index alone can be used to evaluate the red color differences of various genotypes. According to the results, genotypes of KB-100, KB-450, and KB-213 with suitable characteristics such as weight (>2.8 g), flesh to core ratio (>8.5), flavour index (>9.5) and acidity (<1.75%) are more suitable for fresh consumption and genotypes of KB-232 and KB-247 with suitable weight (>3.7 g), dry matter content (>15%) and respiration rate (<9000 mg CO2/kg.hr) are more applicable for processing. Also, genotypes with high acidity (>3%) such as KB-157, KB-121, KB-234, and KB-152 are more suitable for pickling and fruit roll-up processing. Genotypes with high dry matter content (>21%) and intense redness (a*<9 for skin and a*<16 for fruit juice) such as KB-136 and KB-449 are more suitable for the production of powder, dried sour cherries, syrup and nectar. Late harvested genotypes with firmness (>6N) such as KB-343 and KB-353 are also recommended for compote and jam processing, respectively.

کلیدواژه‌ها English

color
Physicochemical
Respiration
Sourcherry
Tartcherry
texture
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