اثرات پس از برداشت اسیدسالیسیلیک و کیتوسان در بهبود ماندگاری گیلاس رقم « بادا»

نویسندگان
جواد فرخی تولیر 1
فرهاد اصغری 2
اسدالله اصغری 3
1 مرکز تحققات و آموزش کشاورزی و منابع طبیعی استان کرمان، سازمان تحقیقات،آموزش و ترویج کشاورزی
2 موسسه آموزشی شف طب حیان
3 موسسه آموزشی شفا طب حیان
10.22034/FSCT.20.140.141
چکیده
یافتن ترکیبات بیولوژیکی غیرشیمیایی (ارگانیک) مانند اسید­سالیسیلیک و کیتوسان که برای مصرف کننده بی ضرر بوده و در عین حال به حفظ خواص نگهداری محصولات میوه فاسد شدنی کمک نماید، مورد توجه است. بنابراین، اثرات اسید سالیسیلیک (SA) (صفر، یک و 2 میلی­مول­در لیتر) بر ماندگاری و کیفیت میوه گیلاس "بادا" در طول نگهداری بررسی شد. فنول کل (TP)، فعالیت آنتی اکسیدانی کل (TAA)، محتوای اسیدآسکوربیک (AAC) و بروز پوسیدگی قارچی (FDI)، اسیدیته قابل تیتراسیون کل (TTA)، (pH) و سفتی و سطح رنگ در طول نگهداری برای 14 و 28 روز در دمای 5/0 ± 5 /2 درجه سانتی­گراد و رطوبت نسبی 85 تا 95 درصد بررسی گردید. اسید­سالیسیلیک در تمام غلظت­ها به­طور قابل توجهی بر کیفیت میوه تاثیر گذاشت. اسید­سالیسیلیک در یک میلی­مول­در­لیتر در ترکیب با کیتوسان 1 درصد به­طور قابل توجهی باعث کاهش بروز FDI و حفظ بازارپسندی و سفتی میوه شد. شاخص های رنگ L* و b* به­طور معنی­داری افزایش یافت و اسیدسالیسیلیک یک میلی­مول­در لیتر میزان رنگ پوست مایل به زرد و رنگ روشن تر را تحریک نمود. از نتایج این تحقیق می­توان برای مصارف مختلف گیلاس اعم از مصرف تازه­خوری یا فرآوری شده استفاده نمود.
کلیدواژه‌ها
اسید‌آسکوربیک
سفتی میوه
فنل
رنگ سطحی
گیلاس

موضوعات

عنوان مقاله English

Postharvest salicylic acid and chitosan Effects to the improved shelf life of ‘Bada’ sweet cherry

نویسندگان English

Javad Farrokhi Toolir 1
Farhad Asghari 2
Asadollah Asghari 3
1 Kerman Agricultural and Natural Resources Research and Education Center, Agricultural Research, Education and Extension Organization (AREEO), Kerman, Iran
2 Technical and Vocational Training School of Shafa-Tebe Hayan, Maragheh, Iran. (ID-code: 23812)
3 Technical and Vocational Training School of Shafa-Tebe Hayan, Maragheh, Iran. (ID-code: 23812)
چکیده English

Finding non-chemical (organic) biological compounds such as salicylic acid and chitosan, which are harmless to the consumer and at the same time help to maintain the storage properties of perishable fruit crops, is of interest. Therefore, the effects of salicylic acid (SA) (0, 1, and 2 mmol L-1) on the shelf life and quality of ‘Bada’ cherry fruit during storage were surveyed. Total phenolics (TP), total antioxidant activity (TAA), ascorbic acid content (AAC) and fungal decay incidence (FDI), total titrable acidity (TTA), pH, firmness, and the color surface were evaluated during storage for 14 and 28 days at 2.5±0.5 °C and relative humidity of 85-95 %. SA at all concentrations significantly affected the fruit quality. SA at one mmol L‑1 in combination with 1% chitosan significantly decreased FDI incidence and maintained fruit marketability and firmness. L* and b* color indices significantly increased, and one mmol L‑1 SA induced the rate of yellowish skin color and lighter color. The results of this study can be used for various uses of fresh or processed cherries.

کلیدواژه‌ها English

Ascorbic acid
Fruit firmness
phenol
Surface color
Sweet cherry
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