کاربرد پس از برداشت کیتوزان و پوترسین بر حفظ کیفیت و افزایش ماندگاری خیار (Cucumis sativus L.)

نویسندگان
سمیرا فکوری زاده 1
محمد حسین دانشور 2
محمدرضا زارع بوانی 2
1 روه علوم و مهندسی باغبانی، دانشکده کشاورزی، دانشگاه علوم کشاورزی و منابع طبیعی خوزستان، ملاثانی، ایران
2 گروه علوم و مهندسی باغبانی، دانشکده کشاورزی، دانشگاه علوم کشاورزی و منابع طبیعی خوزستان، ملاثانی، ایران
10.22034/FSCT.20.144.112
چکیده
میوه‌های خیار در مرحله پس از برداشت، به دلیل رطوبت بالا، فعالیت متابولیکی زیاد و فساد ناشی از رشد میکروارگانیسم‌ها، عمر نگه‌داری کوتاهی دارند. در این پژوهش اثرات پوترسین (0، 5/0، 1 و 2 میلی‌مولار) و کیتوزان (0، 5/0، 1 و 5/1 درصد) بر برخی ویژگی‌های میوه خیار در طی انبارمانی در دمای 1±12 درجه سلسیوس در زمان انبارمانی (0، 10 و 20 روز) و یک روز در دمای 25 درجه سلسیوس بررسی شد. نتایج نشان داد که کیتوزان و پوترسین تأثیر معنی‌داری بر جلوگیری از کاهش وزن، حفظ مواد جامد محلول، اسیدیته قابل تیتر، pH، سفتی بافت، کلروفیل پوست، اسیدآسکوربیک و بهبود کیفیت حسی میوه خیار در طی نگه‌داری دارند. کم‌ترین کاهش وزن و بیش‌ترین سفتی در تیمار 5/1% کیتوزان و 2 میلی‌مولار پوترسین پس از 10 و 20 روز انبارمانی به دست آمد. هم‌چنین بیشترین میزان مواد جامد محلول، اسیدیته قابل تیتر، میزان کلروفیل، ویتامین ث، آنتی‌اکسیدان کل، فنل کل و کمترین میزان pH، پوسیدگی و کاهش کیفیت حسی در زمان‌های 10 و 20 انبارمانی مربوط به تیمارهای 5/1% کیتوزان و 2 میلی‌مولار پوترسین بود که با تیمار شاهد تفاوت معنی‌داری نشان دادند. تیمارهای پوشش 1% و 5/1 درصد کیتوزان به‌جز در کاهش وزن در دیگر صفات اندازه‌گیری شده در طی انبارمانی اختلاف معنی‌داری نشان ندادند. به نظر می‌رسد که پیش تیمار پوترسین (2 میلی‌مولار) و پوشش کیتوزان (1 تا 5/1%) می‌تواند ضمن افزایش عمر انبارمانی خیار، کیفیت میوه‌ها را به مدت طولانی‌تری حفظ کند.
کلیدواژه‌ها
اسید آسکوربیک
ظرفیت آنتی‌اکسیدانی
فنل کل
کاهش وزن فیزیولوژیکی

موضوعات

عنوان مقاله English

Postharvest application of chitosan and putrescine on maintaining the quality and extend shelf-life of cucumber (Cucumis sativus L.)

نویسندگان English

Samira Fakorizadeh 1
mohamadhosein daneshvar 2
Mohammadreza Zare-Bavani 2
1 Department of Horticultural Science, Faculty of Agriculture, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran.
2 Department of Horticultural Science, Faculty of Agriculture, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran.
چکیده English

Cucumber fruits have a short shelf life in the post-harvest stage due to high water content, high metabolic activity, and spoilage caused by the growth of microorganisms. In this research, the effects of putrescine (0, 0.5, 1, and 2 mM) and chitosan (0, 0.5, 1, and 1.5%) on some characteristics of cucumber fruit during storage at 12±1 degrees Celsius during storage (0, 10, and 20 days) and one day at 25 degrees Celsius was investigated. The results showed that chitosan and putrescine significantly prevent weight loss, maintain total soluble solids, titratable acidity, pH, firmness, total chlorophyll of skin, and ascorbic acid and improve the sensory quality of cucumber fruit during storage. The lowest weight loss and the highest firmness were obtained in the treatment of 1.5% chitosan and 2 mM putrescine at 10 and 20 days of storage. Also, the highest amount of soluble solids, titratable acidity, total chlorophyll, vitamin C, total antioxidant, total phenol, and the lowest amount of pH, and decrease in sensory quality in 10 and 20 storage times related to the treatments of 1.5% chitosan and 2 mM putrescine that showed a significant difference with the control treatment. 1% and 1.5% chitosan coating treatments showed no significant difference in other traits measured during storage, except for weight loss. It seems that pretreatment of putrescine (2 mM) and chitosan coating (1 to 1.5%) can maintain the quality of fruits for a more extended period while increasing the storage life of cucumber.

کلیدواژه‌ها English

Antioxidant capacity
Ascorbic acid
Physiological weight loss
Total Phenol
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