ارزیابی تاثیر ژل آلوئه ورا برماندگاری میوه گلابی و تا ثیرآن بر قارچ پنی سیلیوم اکسپانسوم و آسپرژیلوس نایجر

نویسندگان
شیما مرادی
رویا ذکاوتی
دانشگاه آزاد اسلامی واحد اهواز
10.22034/FSCT.19.133.369
چکیده
امروزه استفاده از موادشیمیایی برای کنترل ضایعات پس از برداشت میوه ها به دلیل اثرات زیانبار یک عامل مهم درکاهش عمرانباری آنها به حساب می آیند.آلوئه ورا اخیرا نقش مهمی در حفظ کیفیت و سلامت میوه ها و همچنین کنترل قارچ های بیماری زا از خود نشان داده است. از پوشش خوراکی آلوئه ورا در غلظت های متفاوت از ژل (100،75،50،25درصد) طی 36 روز انبارداری در دمای 4 درجه سانتی گراد استفاده شد. پایداری میکروب ها (تعدادکپک ها)،خصوصیات فیزیکو شیمیایی (کاهش وزن، سفتی بافت،pH،مواد جامد محلول ) و ویژگی حسی رنگ گلابی پوشش داده شده با ژل آلوئه ورا پس از 36 روز انباداری در مقایسه با شاهد ارزیابی شد و همچنین تاثیر عصاره آبی و اتانولی گیاه آلوئه ورا بر روی دو گونه قارچ پنی سیلیوم اکسپانسوم و آسپرژیلوس نایجر مورد بررسی قرارگرفت. نتایج نشان داد که پوشش آلوئه ورا به صورت معنی داری رشد میکروارگانیسم ها را به تاخیرانداخته وافت وزن را نسبت به شاهد کاهش داده است و این پوشش سبب حفظ بهتر سفتی وکاهش مواد جامد محلول واثرمعنی دار برpH تیمارها داشت وبر ویژگی حسی رنگ در تیمارهای مختلف نسبت به شاهداثرمعنی داری نداشت و نیز عصاره آبی و اتانولی آلوئه ورا اثر ممانعت کنندگی رشد برروی قارچ ها ی مذکور داشته است در نتیجه پوشش ژل آلوئه ورا برروی میوه گلابی باعث افزایش عمرنگهداری آن می شود.
کلیدواژه‌ها
گلابی
آلوئه ورا
ماندگاری
پنی سیلیوم اکسپانسوم
آسپرژیلوس نایجر

موضوعات

عنوان مقاله English

Assesment of the effect of aloe vera gel on the shelf life of pear fruit and its effect on fungi Penicillium expansum and Aspergillus niger

نویسندگان English

shima moradi
roya zekavati
Khuzestan,Islamic Azad university,Ahvaz
چکیده English

Today, chemical agents are used to control post-harvest lesions of Fruits but its harmful effects could be considered as an important factor in reducing shelf life.Recently aloe vera has played an important role in maintaining the quality and health of fruits as well as controlling the pathogenic fungi.Aloe vera coating was used in different concentrations of gel (100,75,50,25%) during 36 days of storage at 4 degrees Celsius.Microbial stability,physicochemical properties(weight loss,tissue stiffness, Soluble solids) and color sensory properties pears coated with aloe vera gel were evaluated after 36 days of storage compared to the control as well as the effect of aqueous and ethanolic extracts of aloe vera on two species of fungi penicillium expansum and aspergillus niger were investigated. The results showed that the growth of microorganis has siginificantly been delayed by aloe vera gel coating and there was a reduction in weight loss compared to control and this coating to maintain better rigidity and reduction of soluble solids and it had a significant effect on the pH of the treatments.And had no significant effect on the sensory properties of color in different treatments compared to the control. Also,aqueous and ethanolic extract of aloe vera has a growth in habiting effect on these fungi.As a result,coating aloe vera gel on pear fruit increases its shelf life.

کلیدواژه‌ها English

Pear
Aloe Vera- Shelf life-Penicillium expansum-Aspergillus nigre
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