اثر پوشش های خوراکی بر کاهش پوسیدگی کپک سبز و حفظ کیفیت میوه لیموترش

نویسندگان
معصومه عباسی 1
عبدالمجید میرزاعلیان دستجردی 1
مجید عسگری سیاهویی 2
منصوره شمیلی 1
بابک مدنی 3
1 دانشگاه هرمزگان
2 سازمان تحقیقات، آموزش کشاورزی و منابع طبیعی
3 سازمان تحقیقات، آموزش کشاورزی ایران
10.52547/fsct.19.123.243
چکیده
چکیده
استفاده از ترکیبات طبیعی مانند پوشش­ های خوراکی به ­عنوان یک روش سالم برای کنترل پوسیدگی پس از برداشت و نیز تاخیر در پیری میوه در نظر گرفته می­ شود. این مطالعه با هدف بررسی اثرات پوشش­ های خوراکی روی کنترل پوسیدگی ناشی از پنی­سیلیوم دیجیتاتوم و برخی ویژگی­ های کیفی لیموترش رقم مکزیکن لایم درطی انبارمانی انجام شد. لیموها با سوسپانسیون­ قارچ مایه­ زنی­ و با پوشش­ های خوراکی کربوکسی­ متیل سلولز (CMC)، هیدروکسی­ پروپیل ­متیل­ سلولز (HPMC) و آلژینات سدیم (ALG) در چهار سطح غلظت­ صفر (شاهد)، 0/5، 1 و 1/5 درصد، غوطه­ ور شدند. سپس میوه­ های لیمو در دمای 1± 8 درجه سلسیوس و رطوبت نسبی 95-90 درصد به­­ مدت 21 روز نگه­داری ­شدند. نتایج نشان دادند که پوشش­ های خوراکی تأثیر معنی­ داری بر پوسیدگی میوه، کاهش وزن، درصد مواد جامد محلول، اسید قابل تیتر، L*، a*، محتوای فنل و ظرفیت آنتی­ اکسیدانی­ کل داشتند. پس از 21 روز انبارمانی در بین پوشش­ های خوراکی، تیمار کربوکسی­ متیل سلولز با غلظت 1/5% نسبت به شاهد، موجب کاهش 77% پوسیدگی ناشی از کپک سبز، کاهش80% افت وزن و 5% درصد مواد جامد محلول میوه و موجب افزایش 33% اسید قابل تیتر و 10% فعالیت آنتی­ اکسیدانی کل شدند. بنابراین کاربرد پوشش­ های خوراکی به­ ویژه کربوکسی­ متیل سلولز 1/5% می­ تواند علاوه بر کاهش پوسیدگی، موجب حفظ برخی خصوصیات کیفی لیموترش ­شود. لذا می­ توان به­ عنوان یک روش سالم جهت حفظ کیفیت محصول و کاهش ضایعات پس­ازبرداشت به­ کار رود.
کلیدواژه‌ها
انبارمانی
پنی‌سیلیوم دیجیتاتوم
کربوکسی‌متیل سلولز
لیموترش
ویژه‌گی‌های کیفی

موضوعات

عنوان مقاله English

Effect of edible coatings on green mold reduction and quality maintenance of Mexican lime fruit

نویسندگان English

Masoomeh Abbasi 1
Abdolmajid Mirzaalian Dastjerdi 1
Majeed Askari Seyahooei 2
Mansoore Shamili 1
Babk Madani 3
1 University of Hormozgan
2 Agricultural Research Education and Extension Organization (AREEO)
3 Agricultural Research, Education and Extension Organization
چکیده English

Abstract
The use of natural ingredients such as edible coatings is considered as an environmental friendly way to control post-harvest fruit rot as well as delay fruit senescence. The aim of this study was to investigate the effects of edible coatings for controlling fruit rot caused by Penicillium digitatum and some qualitative characteristics of Mexican lime during storage. Mexican limes were inoculated with fungi suspension and were immersed in carboxymethyl cellulose (CMC), hydroxylpropyl methylcellulose (HPMC) and sodium alginate (ALG) coatings at four concentrations of 0 (control), 0.5, 1 and 1.5%. Then, Mexican lime fruit were stored at temperature of 8 ° C and relative humidity of 90-95% for 21 days. The results showed that edible coatings showed significant effects on fruit rot, weight loss, percentage of soluble solids, titratable acid, L *, a *, phenolic content and total antioxidant activity. Among the edible coatings, CMC at 1.5% reduced the fruit rot caused by green mold (77%) and reduced the weight loss (80%), TSS (5%) and increased the titratable acidity (33%) and total antioxidant activity (10%) compared to the control after 21 days of storage. Therefore, the use of edible coatings, especially 1.5% CMC, can maintain qualitative characteristics of Mexican lime and reduce the rot. Therefore, it can be used as an environmental friendly method to maintain fruit quality and reduce post-harvest waste.

کلیدواژه‌ها English

Carboxymethyl cellulose
lime
Qualitative characteristics
Penicillium digitatum
Storage
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مجله علوم و صنایع غذایی ایران
دوره 19، شماره 123 - شماره پیاپی 123
اردیبهشت 1401
صفحه 243-255