ارزیابی اثر پوشش خوراکی مبتنی بر موسیلاژ بذر شاهی در ترکیب با اسانس میخک بر افزایش عمر انبارمانی توت‌فرنگی

نویسندگان
مصطفی رحمتی جنیدآباد 1
حسین جوینده 2
1 استادیار، گروه علوم و مهندسی باغبانی، دانشکده کشاورزی، دانشگاه علوم کشاورزی و منابع طبیعی خوزستان، ملاثانی، ایران
2 استاد، گروه علوم و مهندسی صنایع غذایی، دانشکده علوم دامی و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی خوزستان، ملاثانی، ایران
10.22034/FSCT.20.139.190
چکیده
توت‌فرنگی میوه‌ای نافرازگرا است، اما سرعت تنفس پس از برداشت بالایی دارد که منجر به فساد سریع آن در دمای اتاق می‌شود. این مطالعه با هدف ارزیابی کاربرد پوشش زیست‌تخریب‌پذیر مبتنی بر موسیلاژ بذر شاهی و اسانس میخک در حفاظت پس از برداشت میوه توت‌فرنگی در دمای 4 درجه سانتی‌گراد صورت گرفت. تیمارهای پوشش‏دهی توت‌فرنگی شامل نمونه کنترل، موسیلاژ بدون اسانس، موسیلاژ حاوی 5/0 درصد اسانس، موسیلاژ حاوی 75/0 درصد اسانس و موسیلاژ حاوی 1 درصد اسانس بودند. ویژگی‌های فیزیکوشیمیایی (مواد جامد محلول، pH، اسیدیته، سفتی)، میکروبی (کپک و مخمر) و حسی (رنگ، بو، بافت و پذیرش کلی) میوه‌ها در روزهای 1، 4، 7 و 10 نگهداری بررسی گردید. تیمارهای حاوی اسانس بر کیفیت پس از برداشت توت‌فرنگی تأثیر مثبت نشان دادند. اگرچه افزایش زمان نگهداری سبب کاهش کیفیت نمونه‌ها شد، اما در مقایسه با نمونه کنترل، پوشش موسیلاژ حاوی 1 درصد اسانس سبب جلوگیری از تغییرات شدید اسیدیته، pH، سفتی، تعداد قارچ‌ها و ویژگی‌های حسی نمونه‌ها طی دوره نگهداری شد و بعنوان بهترین تیمار انتخاب گردید. بطورکلی، نمونه‌های پوشش داده شده با موسیلاژ بذر شاهی حاوی اسانس میخک به دلیل بار میکروبی پایین و حفظ بافت و ترکیبات مولد عطر و طعم، بالاترین پذیرش کلی را نسبت به نمونه کنترل نشان دادند. بنابراین، پوشش خوراکی مبتنی بر موسیلاژ بذر شاهی و اسانس میخک می‌تواند جهت افزایش عمر نگهداری سایر محصولات غذایی استفاده گردد.
کلیدواژه‌ها
توت‌فرنگی
پوشش خوراکی زیست فعال
ویژگی‌های حسی
عمر نگهداری

موضوعات

عنوان مقاله English

Evaluation of the effect of edible coating based on Lepidium sativum seed mucilage in combination with Cinnamomum zeylanicum essential oil on increasing the shelf life of strawberries

نویسندگان English

Mostafa Rahmati 1
Hossein Jooyandeh 2
1 Assistant Professor, Department of Horticultural Science, Faculty of Agriculture, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran.
2 Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran.
چکیده English

Strawberry is a non-climacteric fruit, but its high post-harvest respiration rate results in a rapid spoilage at room temperature. The aim of this study was to evaluate the application of biodegradable coating based on Lepidium sativum seed mucilage in combination with Cinnamomum zeylanicum essential oil in post-harvest protection of strawberry fruit at 4 °C. Strawberry coating treatments included control sample, mucilage without essential oil, mucilage containing 0.5% essential oil, mucilage containing 0.75% essential oil, and mucilage containing 1% essential oil. Physicochemical (total soluble solids, pH, acidity, and hardness), microbial (mold and yeast), and sensory (color, odor, texture, and overall acceptance) properties of the fruits were studied on days 1, 4, 7 and 10 of storage. The treatments containing essential oil had a positive effect on post-harvest quality of strawberries. Although the quality of samples decreased by storage time, compared with the control sample, mucilage coating containing 1% essential oil prevented severe changes in acidity, pH, hardness, fungi count, and sensory properties of the samples during the storage period and it was selected as the best treatment. In general, samples coated with L. sativum seed mucilage containing C. zeylanicum essential oil showed the highest overall acceptance compared to the control sample due to low microbial load and preservation of texture and flavor compounds. Therefore, the edible coating based on L. sativum seed mucilage and C. zeylanicum essential oil can be used to increase the shelf life of other food products.

کلیدواژه‌ها English

Strawberry
Bioactive food coating
Sensory characteristics
shelf life
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