اثر نانوکیتوزان و استیک اسید بر ویژگی های کیفی انگور رقم رشه طی نگهداری سرد.

نویسندگان
جمال سهرابی نیا 1
فردین تمجیدی 2
ناصر قادری 1
1 گروه علوم و مهندسی باغبانی، دانشکده کشاورزی، دانشگاه کردستان، سنندج، ایران
2 گروه علوم و مهندسی صنایع غذایی، دانشکده کشاورزی، دانشگاه کردستان، سنندج، ایران
10.52547/fsct.19.123.133
چکیده
میوه انگور حاوی بعضی اجزای مغذی و مقادیر زیادی مواد زیست‌فعال فنولی سلامتی­ بخش است، اما پوسیدگی قارچی و کاهش کیفیت از عوامل مهم محدود کننده عمر ماندگاری آن برای تازه ­خوری و صادرات می­ باشد. مَو رشه ( cv. RashehVitis vinifera) به­ طور عمده در تاکستان­ های دیم نیمه غربی ایران کشت می­ شود و حبه ­های آن غنی از آنتوسیانین­ ها، فلاوونوئیدها و مواد جامد محلول می­ باشد. در این مطالعه، اثر پوشش طبیعی نانوکیتوزان و استیک اسید بر ویژگی‌های کیفی پس از برداشت انگور رقم رشه بررسی شد. سوسپانسیون نانوکیتوزان با توزیع اندازه ذرات 5-30 نانومتر به روش رایج ژل شدن یونی در داخل محلول استیک اسید تهیه شد. میوه ­های انگور به مدت یک دقیقه با غوطه ­ور کردن در سوسپانسیون نانوکیتوزان (0.2 درصد)، محلول استیک اسید (0.5 درصد) یا آب مقطر (شاهد) پوشش ­دهی شدند و ویژگی‌های میکروبی، فیزیکوشیمیایی و حسی آن­ها در طول 8 هفته نگهداری در دمای ˚C4 و رطوبت نسبی90 درصد اندازه‌گیری شد. به طور کلی، میوه های پوشش­ دهی شده با نانوکیتوزان یا استیک اسید در مقایسه با شاهد، دارای تعداد باکتری­های مزوفیل هوازی، تعداد کپک­ و مخمر و درصد پوسیدگی کمتر و سفتی، مواد جامد محلول، اسیدیته قابل تیتراسیون و ویتامین C بیشتر بودند و نیز خواص حسی بهتری داشتند. نانوکیتوزان در بهبود کیفیت پس از برداشت و ماندگاری میوه انگور موثرتر از استیک اسید بود. اختلاف معنی‌داری در درصد افت وزن و pH نمونه ­ها مشاهده نشد. بنابراین، سوسپانسیون نانوکیتوزان تهیه شده در محلول استیک اسید، به عنوان یک پوشش طبیعی و مشتری­ پسند برای بهبود ماندگاری و کیفیت پس از برداشت میوه انگور رقم رشه مناسب بوده ولی بخشی از اثرات مفید آن ناشی از استیک اسید است.
کلیدواژه‌ها
انگور رشه
نانوذرات کیتوزان
استیک اسید
پوسیدگی میکروبی
کیفیت پس از برداشت

موضوعات

عنوان مقاله English

Effect of nano-chitosan and acetic acid on quality characteristics of cold-stored grape cv. Rasheh.

نویسندگان English

Jamal Sohrabi-Nia 1
Fardin Tamjidi 2
Nasser Ghaderi 1
1 Department of Horticultural Science, Faculty of Agriculture, University of Kurdistan, Sanandaj, Iran
2 Department of Food Science & Engineering, Faculty of Agriculture, University of Kurdistan, Sanandaj, Iran
چکیده English

Grape fruit contains some nutrients and high amounts of biologically active phenolic substances, but fungal decay and quality loss are important factors limiting its shelf-life for fresh-consuming and export. Rasheh vine (Vitis vinifera cv. Rasheh) is mainly grown in rainfed vineyards in the western half of Iran, and its berries are rich in anthocyanins, flavonoids and soluble solids. In this study, the effect of natural coatings of nano-chitosan and acetic acid on the post-harvest quality characteristics of Rasheh grape fruit was investigated. Nano-chitosan suspension with a particle size distribution of 5-30 nm was prepared in acetic acid solution by the conventional ionic gelation method. Grape fruits were coated by immersion in the nano-chitosan suspension (0.2%), acetic acid solution (0.5%) or distilled water (control) for 1 min and their microbial, physicochemical and sensory properties were measured during 8 weeks storage at 4 °C and 90% relative humidity. In general, the fruits coated with nano-chitosan or acetic acid had lower aerobic mesophilic bacteria count, mold and yeast count and decay percentage, and higher firmness, soluble solids, titratable acidity and vitamin C, as well as, better sensory properties, compared to the control. The nano-chitosan was more effective than acetic acid in improving the post-harvest quality and shelf life of grape fruit. No significant difference was observed in the weight loss percentage and pH values of the samples. Therefore, the nano-chitosan suspension prepared in acetic acid solution, as a natural and customer-friendly coating, is suitable for improving the shelf-life and post-harvest quality of grape fruit, but some of its beneficial effects are due to acetic acid.

کلیدواژه‌ها English

Rasheh Grape
Chitosan nanoparticles
Acetic acid
Microbial Decay
Post-Harvest Quality
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مجله علوم و صنایع غذایی ایران
دوره 19، شماره 123 - شماره پیاپی 123
اردیبهشت 1401
صفحه 133-143