بهینه سازی سطح پاسخ تغییرات برخی خواص کیفی و فیزیکوشیمیایی انگور سیاه (رقم رشه) پوشش دهی شده با مالتودکسترین حاوی کیتوزان و عصاره برگ زیتون طی دوره انبارداری

نویسندگان
داود داودی 1
نادر حبیبی 2
امیر دارائی گرمه خانی 3
عبدالرحمان رحیمی 4
1 دانشجوی دکتری تخصصی،گروه آموزشی علوم و صنایع غذایی، دانشکده کشاورزی و منابع طبیعی، واحد سنندج، دانشگاه آزاد اسلامی، سنندج، ایران.
2 استادیار ،گروه آموزشی علوم و صنایع غذایی، واحد سنندج، دانشگاه آزاد اسلامی، سنندج، ایران،
3 گروه ‌علوم و صنایع غذایی، دانشکده فنی و منابع طبیعی تویسرکان، دانشگاه بوعلی سینا، همدان، ایران.
4 استادیار گیاهان دارویی، گروه زراعت و اصلاح نباتات، دانشکده کشاورزی و منابع طبیعی، واحد سنندج، دانشگاه آزاد اسلامی، سنندج، ایران.
10.22034/FSCT.19.131.1
چکیده
انگور یکی از مهم‌ترین میوه­های جهان است و علی­رغم نافرازگرا بودن به سرعت دچار افت کیفیت می­شود. هدف اصلی تکنولوژی پس از برداشت کاهش خسارات در دوره پس از برداشت است. روش­های مختلفی برای افزایش ماندگاری میوه‌ها و سبزیجات پیشنهاد شده که عمدتاً شامل استفاده از نگه دارنده‌های شیمیایی است که دارای مشکلات و محدودیت‏هایی می­باشند. امروزه تمایل به استفاده از ترکیبات طبیعی نظیر پوشش‌های خوراکی فعال جهت نگهداری میوه‌ها زیاد شده است. این مطالعه جهت بررسی تأثیر پوشش خوراکی مالتودکسترین حاوی غلظت‌های مختلف کیتوزان و عصاره برگ زیتون بر ماندگاری و خصوصیات کیفی (شامل میزان مواد جامد محلول، pH آب میوه، اسیدیته، شاخص طعمی، ترکیبات فنولی کل، ویتامین ث و خواص ارگانولپتیکی) میوه انگور سیاه رقم رشه طی 90 روز انبارداری انجام شد. نتایج نشان داد که استفاده از پوشش مالتودکسترین حاوی کیتوزان و عصاره برگ زیتون موجب کاهش اتلاف وزن، جلوگیری از تجزیه ترکیبات فنولی و ویتامین ث نمونه‌ها طی دوران انبارداری شد. افزایش زمان انبارداری منجر به کاهش میزان اسیدهای آلی و افزایش pH نمونه‌ها شد در حالی که افزایش غلظت کیتوزان و عصاره برگ زیتون باعث حفظ بیشتر اسیدهای آلی و کاهش pH نمونه‌های انگور شد. میزان مواد جامد محلول کل نمونه‌های انگور با افزایش زمان انبارداری افزایش یافت. نتایج نشان داد که استفاده از پوشش مالتودکسترین حاوی کیتوزان و عصاره برگ زیتون موجب حفظ کیفیت و کاهش تخریب خواص حسی میوه انگور طی انبارداری شد. بهترین شرایط برای نگهداری میوه انگور شامل استفاده از پوشش مالتودکسترین حاوی 2% کیتوزان و 75/0% عصاره برگ زیتون می‌باشد که با اعمال این شرایط زمان انبارداری چیزی حدود دو ماه ( 30/57 روز) می‌باشد و در این دوره، میوه انگور حداقل میزان افت وزن را داشته ولی میزان ویتامین ث و پذیرش کلی محصول حداکثر می‌باشد که مطلوبیت این شرایط بهینه 703/0 می‌باشد.
کلیدواژه‌ها
انگور سیاه
مالتودکسترین
افت وزن
کیتوزان
عصاره برگ زیتون

موضوعات

عنوان مقاله English

Response surface optimization of the changes in some physicochemical and quality attributes of black grape (Rasheh cultior) coated with maltodextrin containing chitosan and olive leaf extract during storage period

نویسندگان English

Davod davodi 1
Nader Habibi 2
امیر Daraei Garmakhany 3
Abdolrahman Rahimi 4
1 Ph.D. Student, Department of Food Science and Technology, Faculty of Agriculture and Natural Resources, Islamic Azad University, Sanandaj Branch, Sanandaj, Kurdistan, Iran.
2 Assistant Professor, Department of Food Science and Technology, Faculty of Agriculture and Natural Resources, Islamic Azad University, Sanandaj Branch, Sanandaj, Kurdistan, Iran.
3 Department of Food Science and Technology, Tuyserkan Faculty of Engineering & Natural Resources, Bu-Ali Sina University, Hamedan, Iran.
4 Assistant Professor, Department of Agronomy and Plant Breeding Science and Technology, Faculty of Agriculture and Natural Resources, Islamic Azad University, Sanandaj Branch, Sanandaj, Kurdistan, Iran.
چکیده English

Grape is one of the most important fruits in the world and despite being non-climacteric, its quality decreased rapidly. The main goal of post-harvest technology is to reduce losses during the post-harvest period. Different methods have been proposed to increase the shelf-life of fruits and vegetables, mainly including the use of chemical preservatives that have problems and limitations. Nowadays, demand for using natural compounds including active edible coatings for keeping fruits quality has increased. This study was conducted to investigate the effect of maltodextrin edible coating containing different concentrations of chitosan and olive leaf extract on shelf-life and quality attributes (including total soluble solids, fruit juice pH and acidity, flavor index, total phenolic compounds, vitamin C and organoleptic properties) of black grape fruit (Rasheh variety) during 90 days of storage period. Results showed that using maltodextrin coating containing chitosan and olive leaf extract reduced weight loss and prevented the degradation of phenolic compounds and vitamin C of samples during storage period. Increasing storage time resulted in a decrease in the amount of acidity and increased pH of samples, while increasing chitosan concentration and olive leaf extract increased the maintains of organic acids and decreased the pH of grape samples. The amount of total soluble solids in grape samples increased with increasing storage time. Results showed that the use of maltodextrin coating containing chitosan and olive leaf extract maintained the quality and reduced the degradation of the sensory properties of grape fruit during storage period. The best conditions for storing grape fruit include maltodextrin coating containing 2% chitosan and 0.75% olive leaf extract. At these conditions, storage time is about two months (57.30 days) and in this period, grape fruit has the minimum weight loss, but vitamin C and total acceptability are maximum, the desirability of these optimum conditions is 0.703.

کلیدواژه‌ها English

Black grape
Maltodextrin
Weight loss
Chitosan
Olive leaf extract
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