بررسی تاثیر پوشش خوراکی صمغ فارسی بر عمرنگهداری توت فرنگی

نویسندگان
مرضیه اسلامی 1
حسن برزگر 2
بهزاد ناصحی 3
محمد نوشاد 2
1 دانش آموخته‌ی کارشناسی ارشد، گروه علوم و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی خوزستان، ملاثانی، ایران
2 دانشیار، گروه علوم و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی خوزستان، ملاثانی، ایران
3 دانشیار، گروه مهندسی و فناوری کشاورزی، دانشگاه پیام نور، ایران
10.22034/FSCT.19.131.71
چکیده
توت فرنگی به دلیل حساسیت فراوان به عوامل قارچی، عمرانباری بسـیار کوتـاهی دارد. کـاربرد ترکیبـات شـیمیایی ضدقارچی به منظور افزایش ماندگاری این میوه، نگرانی‌های فراوانی به دنبال داشته است. به همین دلیل استفاده از روش‌های ایمن برای کنترل فساد و حفظ کیفیت میوه‌ی توت فرنگی در زمان نگهداری در انبار ضروری است. در این تحقیق، تأثیر پوشش دهی با صمغ فارسی (زدو) حاوی وانیلین بر عمرنگهداری میوه توت فرنگی مورد ارزیابی قرارگرفت. سطوح صمغ مورد استفاده در تهیه محلول پوشش، 3٪ ،75/3٪ و 4٪ (حجمی/وزنی) بود و وانیلین در سه سطح 5، 6 و 7 میلی مولار به محلول پوشش‌ها افزوده شد. شاخص‌‌‌های کیفی اندازه‌گیری شده شامل درصد کاهش وزن، پذیرش کلی، اسیدیته، مواد جامد محلول، درصد خرابی، محتوای آنتوسیانین، بافت سنجی و مقدار ویتامین ث بود. نتایج بیانگر بهبود ویژگی‌های ظاهری میوه‌های پوشش یافته نسبت به نمونه‌های شاهد و همچنین کاهش چشمگیر درصد خرابی و درصد کاهش وزن در نمونه‌های پوشش یافته در مقایسه با شاهد بود. طبق نتایج بدست آمده، اسیدیته قابل تیتر و سفتی بافت در میوه‌های تیمار شده نسبت به نمونه‌‌‌‌‌‌های شاهد بهبود یافت. محتوای آنتوسیانین و مقدار ویتامین ث در نمونه‌‌های پوشش یافته، روند نزولی داشت اما این سیر نزولی در مقایسه با نمونه‌های شاهد، سرعت بسیار آهسته‌تری داشت. پذیرش کلی در نمونه‌‌های پوشش یافته نسبت به نمونه شاهد اندکی کاهش نشان داد. در پایان، بهترین فرمولاسیون پوشش جهت تیمار میوه‌ها، پوشش حاوی 96/3 درصد( حجمی / وزنی) صمغ فارسی، 857/0 میلی مولار وانیلین و 2 درصد (حجمی / حجمی) گلیسرول تعیین شد.
کلیدواژه‌ها
توت‌فرنگی
عمر نگهداری
پوشش‌دهی
صمغ فارسی
وانیلین

موضوعات

عنوان مقاله English

The effect of edible persian gum coating on the shelf life of strawberry fruit

نویسندگان English

Marzieh Eslami 1
Hassan Barzegar 2
Behzad Nasehi 3
Mohammad Noshad 2
1 M.Sc. Graduated, Department of Food Science and Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran
2 Associate professor, Department of Food Science and Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran
3 Associate Professor, Department of Food Science and Technology, Payame Noor University (PNU).
چکیده English

Strawberries have a very short shelf-life due to their high sensitivity to fungal agents. The use of chemical antifungal compounds to increase the shelf life of this fruit has raised many concerns. For this reason, it is necessary to use safe methods to control spoilage and maintain the quality of strawberry fruit during storage. In this study, the effect of coating with Persian gum containing vanillin on the shelf life of strawberry fruit was evaluated. The levels of gum used in the preparation of the coating solution were 3%, 3.75 and 4% (w / v) and vanillin was added to the coating solution at three levels of 5, 6 and 7 mM. The studied characteristics included weight loss percentage, general acceptance, acidity, soluble solids, breakdown percentage, anthocyanin content, texture analysis and vitamin C content. The results showed an improvement in the appearance of coated fruits compared to control samples and also a significant reduction in the percentage of spoilage and weight loss in coated samples compared to the control. According to the results, the titratable acidity and texture firmness in the treated fruits improved compared to the control samples. Anthocyanin content and vitamin C content in the coated samples decreased but the rate of decrease was much slower compared to the control samples. Overall acceptance in the coated samples decreased slightly compared to the control sample. Finally, the best formulation was determined to contain 3.96% (W/V) of Persian gum, 0.857 mM vanillin and 2% (V/V) of glycerol.

کلیدواژه‌ها English

Strawberry
Shelf-life
Coating
Persian gum
Vanillin
1- Asghari Marjanlo, A., Mostofi, Y., Shoeibi, Sh. and Fattahi, M. (2008). Effect of basil essence on controlling gray rot and postharvest quality of strawberries. Journal of Medicinal Plants. 8(1): 131-139.
2- Barkai-Golan, R. (2001). Postharvest Diseases of Fruits and Vegetables, Development and Control. Elsevier Science B.V. Amsterdam 22: 39-46.
3- Kunte, L. A., Gennadios, A., Cuppet, S. L., Hanna, M. A. and Weller, C. L. 1997. Films from Soy Protein Isolates and Fractions. Cereal Chemistery. 74(2), 115– 118.
4- Sciarini, L. S., Maldonado, F., Ribotta, P. D., Pé- rez, G. T. and Léon, A. E. 2009. Chemical composition and functional properties of Gleditsia triacanthos gum. Food Hydrocolloid. 23: 306–313.
5-Maghsoodi V. 2003. “Effect of Vanillin on Germination Time and Radial Growth of Moulds in Apple Pure”. 22,153-164.
6- Vargas, M., Albors, A., Chiralt, A. and GonzalezMartinez, C. 2006. Quality of cold-stored strawberries as affected by chitosan-oleic acid edible coatings. Postharvest Biol Technol. 41: 164-171.
7- Perdones, A., Sánchez-González, L., Chiralt, A. and Vargas, M. 2012. Effect of chitosan–lemon essential oil coatings on storage-keeping quality of strawberry. Postharvest Biol Technol. 70: 32-41.
8- Seifi, S., Nemati, S.H., Shoor, M. and Abedi, B.,2011. The effect of plant density and shoot pruning on growth and yield of two pepper cultivars. J. Hort. Sci. 25(2):194-200.
9- Horuz, E., Altan, A. and Maskan, M. 2012. Spray drying and process optimization of unclarifiede pomegranate (Punica granatum) juice. Drying Technology. 30(7):787-798.
10- Maftoonazad, N. and Ramaswamy, H. S. (2005). Postharvest shelf-life extension of avocados using methyl cellulosebased coating, LWT-Food Science and Technology.38,617-624.
11- Jalili Marandi, R. 2004. Postharvest physiology. Urmia University Jihad Publications .572 p.
12- Vargas, M., Albors, A., Chiralt, A. and GonzalezMartinez, C. 2006. Quality of cold-stored strawberries as affected by chitosan-oleic acid edible coatings. Postharvest Biol Technol. 41: 164-171.
13- Mali, S. and Grossmann, M.V.E. 2003. Effects of yam starch films on storability and quality of fresh strawberries (Fragaria ananassa). J. Agric. Food Chem. 51:7005-7011.
14- Marjanlu, A. Mostofi, Y., Shoaibi, S. and Maqumi, M. 2008. The effect of basil essential oil on the control of gray rot and post-strawberry quality. Medicinal plants, 8 (29): 139-131.
15-Terrazzan, P.,Del Agulia,J.S.,Heiffig,L.S.and Kloge,R.A. 2006.Physiochemical characterization of refrigerated strawberries from conventional and organic crop systems. Revista Iberoam ericanade Tecnclogia Post cisececha.8:33-37.
16- Ali Khani, M., Sharifani, M., Azizi, M. Mousavizadeh, S. J. and Rahimi, M. 2009. Increasing the shelf life and maintaining the quality of strawberry fruit by using edible mucilage and thyme essential oil coating, Journal of Agricultural Sciences and Natural Resources.16 (2): 10-1.
17- Alexandre, E.M.C., Brandao, T.R.S. and Cristina, L.M.S. 2012. Efficacy of non-thermal technologies and sanitizer solutions on microbial load reduction and quality retention of strawberries, J. Food Eng. 108: 417-426.

18- Emamifar, A. 2004. Evaluation of the effect of aloe vera gel as an oral coating on microbial, physicochemical and sensory properties of fresh strawberries during storage, Journal of Innovative Food Technologies. 6: 29-15.
19-Eshghi, S. And Hashemi, M. 2013. The effect of nanoemulsion coating containing chitosan on increasing the shelf life and quality characteristics of strawberry fruit after harvest. Iranian Journal of Nutrition Sciences and Food Industry. 2: 9-19.
20- Vargas, M., Albors, A., Chiralt, A. and GonzalezMartinez, C. 2006. Quality of cold-stored strawberries as affected by chitosan-oleic acid edible coatings. Postharvest Biol Technol. 41: 164-171.
21-Wang,C,Y. 2003.Maintaaining postharvest quality of raspberries with natural volatile compounds. Postharvest Biology and Technology.28:181-186.
22- Ajnordi, S., Gentleman, M., Asadollahi, S. 2014. The effect of edible coating based on whey protein containing Shirazi thyme extract on the shelf life of peach fruit. Iranian Food Science and Technology Journal. 8 (3): 348-337.
23-Diab,T.,Biliaderis,C.G.,Gerasoppulos,D. and Stakiotakis,E .2001.Physicochemical properties and application of pullulan edible films and coatings in fruit preservation. Journal of the seience of Food and Agricuture.81:988-1000.
24-Somoggi,L.P.,Hui,Y.H. and Barret,D.M.1996.Processing fruts:science and technology technology (2)Lancaster,Basel:Technomic puplishing co.
25-Remon,S.,Venturini,M.E.,Lopez-Buesa,P. and Oria,R.2003.Burlat cherry quality after long range transport. optimization of packaging condition. Innovative Food Science &Emerging Technology.4:425-435.
26- Batisse,C.,Buret,M.,and Coulomb,P.J.1996.Biochemical differenes in cell wall of cherry fruit between soft and crisp fruit. Journal of Ageiculture and food Chemistery.44:453-457.
27- Sahraie Khoshgardesh, A. Badiei, F. and Yaseni Ardakani, S. A. 2014. The effect of nanoemulsion coating containing chitosan on increasing the shelf life of apple cultivar Gulab Kahtar during storage. Iranian Biosystem Engineering. 45 (2): 120-113.
28- Ju, Z. and Duan.Y.2000. Plant Oil emulsion modifies internal browing hn chinese pears.Postharvet Biology and Technology.20:243-250.
29- Martinez-Romero D., Alburquerque N., Valverde J. M., Guillen F., Castillo S., Valero D. and Serrano M. 2006. Postharvest sweet cherry quality and safety maintenance by Aloe vera treatment: A new edible coating. Postharvest Biology and Technology. 39, 93100.
30- Adetunji, C.O., Fawole, O.B., Arowora, K.A., Nwaubani, S.I, Ajayi, E.S., Oloke, J. K., Majolagbe, O.M., Ogundele, B.A, Aina J.A. and Adetunji, J.B. (2012). Effects of edible coatings from Aloe vera gel on quality and postharvest physiology of ananas comosus (L.) fruit during ambient storage. Global J. Sci. Front Res Bio-Tech Genet. 12: 39-43.
31- Atress, A.S.H., El-Mogy, M.M., Aboul-Anean, H. E. and Alsanius, B. W. 2010. Improving strawberry fruit storability by edible coating as a carrier of thymol or calcium chloride. J. Hortic. Sci. Ornam. Plants. 2: 88- 97.