تیمار پس از برداشت با گابا برای حفظ کیفیت تغذیه‌ای و بهبود عمر انبارمانی فرم تازه بریده قارچ تکمه-ای (Agaricus bisporus)

نویسندگان
آیدین شکاری 1
رحیم نقشی بند حسنی 2
مرتضی سلیمانی اقدم 3
1 فارغ التحصیل مقطع دکتری رشته علوم باغبانی دانشگاه تبریز.
2 گروه علوم و و مهندسی باغبانی، دانشکده کشاورزی، دانشگاه تبریز
3 گروه علوم و مهندسی باغبانی، دانشکده کشاورزی، دانشگاه بین‌المللی امام خمینی (ره) قزوین
10.22034/FSCT.19.131.45
چکیده
به منظور بررسی اثر تیمار پس از برداشت گابا بر افزایش عمر انبارمانی و کیفیت تغذیه­ای قطعات تازه برش­یافته قارچ تکمه­ای، تیمار قارچ تکمه­ای با پنج غلظت (صفر، 01/، 1/0، 1 وmM 10) گابا صورت گرفت و 15 روز در سردخانه با دمای°C 4 و رطوبت نسبی 5±90 % نگه­داری و نمونه­برداری از قارچ­ها در روزهای صفر، 5، 10 و 15 روز انبارمانی صورت گرفت. نتایج نشان داد که غلظتmM 1 گابا تاثیر بیشتری در کاهش قهوه­ای شدن قارچ تکمه­ای تازه­بریده نسبت به سایر غلظت­های گابا داشت. کاهش نشت یونی و تجمع مالون دی­آلدهید در قارچ­های تکمه­ای تازه­بریده تیمار شده با غلطتmM 1 گابا مشاهده شد که موجب کاهش از دست­دهی وزن در این قارچ­ها شد. فعالیت بالای آنزیم فنیل آلانین­آمونیالیاز در قارچ­های تیمار شده با گاباmM 1، سبب افزایش محتوای ترکیبات فنولی شد که با کاهش فعالیت آنزیم پلی­فنل اکسیداز همراه بود. افزایش ظرفیت آنتی­اکسیدانی در قارچ­های تیمار شده با گاباmM 1 مشاهده گردید که همراه با افزایش معنی­دار تجمع اسید آسکوربیک در این قارچ­ها بود. بنابراین، گابا به­عنوان یک روش ایمن و موثر می­تواند در افزایش عمر انبارمانی قارچ تکمه­ای تازه­بریده مورد استفاده قرار گیرد.
کلیدواژه‌ها
انبارمانی
قارچ تکمه‌ای تازه بریده
قهوه‌ای شدن
گابا

موضوعات

عنوان مقاله English

Postharvest treatment with GABA to maintain nutritional quality and improve shelf life of fresh cut of Agaricus bisporus

نویسندگان English

Aydin Shekari 1
Rahim Naghshiband Hassani 2
Morteza Soleimani Aghdam 3
1 Graduated PhD student of Horticultural sciences at University of Tabriz.
2 Department of Horticultural Sciences, Faculty of Agriculture, University of Tabriz.
3 Department of Horticultural Science, Imam Khomeini International University, Qazvin, Iran.
چکیده English

In order to investigate the effect of GABA postharvest treatment on storage life and nutritional quality of fresh cut button mushroom, mushrooms treatment with five concentrations (0, 0.01, 0.1, 1 and 10 mM) of GABA done, and stored in the refrigerator for 15 days at a temperature of 4 °C and a relative humidity of 90±5 %, and the mushroom were sampled on days 0, 5, 10 and 15. The results showed that the concentration of 1 mM GABA had a greater effect on reducing the browning index of fresh cut button mushrooms than other concentrations of GABA. Reduction of electrolyte leakage and accumulation of malondialdehyde was observed in fresh cut mushrooms treated with a concentration of 1 mM GABA, which reduced weight loss in these mushrooms. High activity of phenylalanine ammonialyase enzyme in mushroom treated with 1 mM GABA increased the content of phenolic compounds which was associated with decreased activity of polyphenol oxidase enzyme. An increase in antioxidant capacity was observed in 1 mM GABA-treated mushrooms, which was accompanied by a significant increase in ascorbic acid accumulation in these mushrooms. Therefore, GABA as a safe and effective method can be used to increase the shelf life of fresh cut button mushrooms.

کلیدواژه‌ها English

Storage
Fresh cut button mushroom
Browning
GABA
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