اثرات اسید سالیسیلیک و موسیلاژ ریحان بر برخی شاخص‌های کیفی پس از برداشت بامیه (Abelmoschus esculentus L.)

نویسندگان
گروه علوم و مهندسی باغبانی، دانشکده کشاورزی، دانشگاه علوم کشاورزی و منابع طبیعی خوزستان، ملاثانی، ایران
چکیده
استفاده از پوشش‌های خوراکی برای نگهداری میوه‌ها و سبزی‌ها در زمان نگهداری توجه روزافزونی را به خود جلب کرده است. همچنین اسید سالیسیلیک به‌عنوان ترکیب ضد اتیلنی و میکروبی برای افزایش عمر پس از برداشت برخی از محصولات مورداستفاده قرار گرفته است. در این مطالعه، اثرات غلظت‌های مختلف اسید سالیسیلیک (0، 1، 2 و 4 میلی‌مولار) و موسیلاژ ریحان (0، 1/0، 2/0 و 3/0 درصد) بر کیفیت پس از برداشت بامیه در طی نگهداری در دمای 10 درجه سلسیوس مورد ارزیابی قرار گرفت. نتایج نشان داد که افزایش زمان انبارمانی موجب کاهش خصوصیات کیفی بامیه گردید. تیمارهای اسید سالیسیلیک و موسیلاژ ریحان به‌طور معنی‌دار در حفظ خصوصیات کیفی بامیه مؤثر بودند. بیشترین میزان سفتی بافت میوه، مواد جامد محلول، اسیدیته قابل تیتر، اسید آسکوربیک و جذابیت ظاهری و کمترین کاهش وزن در تیمارهای اسید سالیسیلیک 4 میلی‌مولار و موسیلاژ ریحان 3/0 درصد به دست آمد. بامیه‌های فاقد پوشش و بدون تیمار اسید سالیسیلیک در طی 16 روز نگهداری کاملاً کیفیت ظاهری خود را از دست دادند اما بامیه‌های تیمار شده با غلظت‌های بالای اسید سالیسیلیک و موسیلاژ از کیفیت خوب و بازارپسندی لازم برخوردار بودند. درنتیجه، اسید سالیسیلیک و موسیلاژ ریحان می‌توانند به‌عنوان تیمارهای مؤثری برای حفظ جنبه‌های کیفی میوه بامیه برای مدت طولانی‌تر مورداستفاده قرار گیرند.
کلیدواژه‌ها

موضوعات


عنوان مقاله English

Effects of salicylic acid and sweet basil mucilage on some postharvest quality indices of okra (Abelmoschus esculentus L.)

نویسندگان English

Sasan Dinarvand
Mohammad Reza Zare-Bavani
Department of Horticultural Science, Faculty of Agriculture, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran.
چکیده English

The use of edible coatings to preserve fruits and vegetables during storage has attracted increasing attention. Also, salicylic acid has been used as an anti-ethylene and antimicrobial compound to improve the postharvest life of some crops. In this study, the effects of different concentrations of salicylic acid (0, 1, 2, and 4 mM) and sweet basil mucilage (0, 0.1, 0.2, and 0.3 percent) on the postharvest quality of okra during storage at 10 °C were evaluated. The results showed that increasing the storage time decreased the quality characteristics of okra. Sweet basil mucilage and salicylic acid treatments were significantly effective on maintaining the quality characteristics of okra. The highest levels of fruit firmness, soluble solids, titratable acidity, ascorbic acid, visual appearance, and the lowest weight loss were obtained in the 0.3% sweet basil mucilage and 4 mM salicylic acid treatments. Okra without coating and salicylic acid treatment completely lost its appearance quality during 16 days of storage but okra treated with high concentrations of salicylic acid and mucilage had good quality and required marketability. As a result, sweet basil mucilage and salicylic acid can be used as effective treatments to maintain the quality aspects of okra for a more extended period.

کلیدواژه‌ها English

Ascorbic acid
Physiological weight loss
Soluble solids
Visual appearance
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