بررسی تاثیر پوشش فعال بر پایه کربوکسی متیل سلولز (CMC) حاوی اسانس پوست گردو و پوست لیمو بر ماندگاری قارچ خوراکی

نویسندگان
سمانه رجبی 1
سپیده بهرامی 1
محمد عبدالهیان نوقابی 2
1 گروه علوم و صنایع غذایی، واحد صفادشت، دانشگاه آزاد اسلامی، تهران، ایران.
2 موسسه تحقیقات اصلاح و تهیه بذر چغندرقند، کرج، ایران
10.22034/FSCT.19.130.155
چکیده
در این پژوهش، تاثیر کربوکسی متیل سلولز حاوی اسانس‌های پوست لیمو و پوست گردو به عنوان پوشش خوراکی روی ماندگاری و تلفات پس از برداشت قارچ مورد مطالعه قرار گرفت. قارچ‌ها در دمای 4 درجه سلسیوس به مدت 12 روز نگهداری شدند و خصوصیات فیزیکوشیمیایی آن‌ها بعد از 0، 4، 8 و 12 روز نگهداری آنالیز شدند. در طول دوره نگهداری سرد، قارچ‌های پوشش داده نشده افت وزن سریع‌تر و تغییرات مواد جامد کل بیشتری از خود نشان دادند، درحالی‌که قارچ‌های تیمار شده با پوشش CMC حاوی اسانس‌های پوست لیمو و گردو به طور معنی‌داری (0.05>p) این پدیده‌ها را به تاخیر انداخت. اگرچه در طول دوره نگهداری سفتی نمونه‌های پوشش داده شده و نمونه شاهد کاهش یافت اما استفاده از پوشش CMC-اسانس‌ها به طور معنی‌داری (0.05>p) افت سفتی نمونه‌های قارچ را کاهش داد. تغییرات شاخص L* قارچ‌های پوشش داده شده با CMC-اسانس‌ها پایین‌تر از سایر نمونه‌ها بود. در همه قارچ‌ها در طول دوره نگهداری کاهش معنی‌دار (0.05>p) در شاخص L* و افزایش معنی‌دار (0.05>p) در شاخص‌های a و b رخ داد. استفاده از پوشش خوراکی منجر به کاهش معنی‌دار (0.05>p) تعداد میکروارگانیسم‌های موجود در قارچ‌ها در طول همه روزهای نگهداری شد. بکارگیری اسانس‌ها در محلول پوشش CMC باعث افزایش کیفیت میکروبی نمونه‌های پوشش داده شده، گردید. استفاده از پوشش CMC حاوی 3 درصد اسانس پوست لیمو به طور معنی‌داری (0.05>p) منجر به افزایش امتیاز پارامترهای حسی شد به طوری‌که تیمار حاوی 3 درصد اسانس پوست لیمو بالاترین امتیاز قابلیت پذیرش کلی را در مقایسه با تیمار شاهد و سایر تیمارها داشت.
کلیدواژه‌ها
قارچ خوراکی
کربوکسی متیل سلولز
پوست لیمو
پوست گردو
پوشش فعال

موضوعات

عنوان مقاله English

The effect of active packaging based on carboxymethyl cellulose contains walnut and lemon peels essential oils on the shelf life of mushroom

نویسندگان English

Samaneh Rajabi 1
Sepideh Bahrami 1
Mohamad Abdolahian-Noghabi 2
1 Department of Food Science and Technology, Safadash Branch, Islamic Azad University, Tehran, Iran
2 Sugar Beet Seed Institute, Karaj, Iran
چکیده English

In this research, the effects of carboxymethyl cellulose (CMC) contains lemon peel and walnut shell essential oils as edible coatings on the shelf life and postharvest losses of mushrooms were studied. Mushrooms were stored at 4 °C for 12 days and physicochemical characteristics were analyzed after 0, 4, 8 and 12 days of storage. During cold storage, the uncoated mushrooms showed rapid weight loss and total soluble solid changes while mushrooms treated with CMC coating containing lemon peel and walnut shell essential oils significantly (p<0.05) delayed these phenomena. Although firmness of both coated and control samples decreased throughout storage, the use of CMC-essential oils coating significantly (p<0.05) reduced the loss of firmness in mushroom samples. The L* value changes of the mushrooms coated with CMC-essential oils was lower than that of others. A significant (p<0.05) decrease in L* value and a significant (p<0.05) increase in a and b values occurred in all mushrooms during the maintenance period. The use of edible coating led to significant (p<0.05) decrease in number of microorganisms of the mushrooms during all days of storage. Incorporation of the essential oils into CMC coating solution caused increase in microbial quality of the coated samples. Using the CMC coating containing 3% lemon peel essential oil led to significantly increasing (p<0.05) of sensory parameter scores, so that the treatment containing 3% lemon peel essential oil had the highest acceptability score compared to control and other treatments.

کلیدواژه‌ها English

Mushroom
CMC
lemon peel
walnut shell
Active packaging
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