تاثیر پوشش ژل آلوئه ورا برخصوصیات کیفی ، میکروبی و ماندگاری میوه موز طی انبارمانی سرد

نویسندگان
زینب نوروزی 1
رویا ذکاوتی اصل 2
1 کارشناسی ارشد گروه علوم و صنایع غذایی
2 استادیارگروه پرستاری
10.22034/FSCT.20.144.183
چکیده
استفاده از تیمارهای شیمیایی برای جلوگیری از ضایعات پس از برداشت میوه ها اثرات زیانباری به دنبال دارد و عامل مهمی در کاهش عمر انباری آنها محسوب می شوند.گیاهان ازگذشته ی دورتا به امروز یکی از اولین منابع قابل استفاده دردرمان بوده­ اند.اخیرا تحقیقات گسترده ­ای روی گیاهان­ دارویی ازجمله آلوئه ورا انجام شده است و این گیاه توانسته است درحفظ، تازگی و کیفیت میوه ­ها ونیز کنترل قارچ ­های آنها نقش مهمی ایفا کند و به عنوان یک سد برای ورود و خروج مواد ،انتقال اجزاء و افزودنی ها و جلوگیری از رشد میکروارگانیسم ها درسطح میوه ها و نیزحفاظت مکانیکی آنها استفاده گردد.از پوشش خوراکی آلوئه ­ورا درغلظت­ های متفاوت از ژل(100،75،50،25درصد)طی 24 روز انبارداری در دمای 12 درجه سانتیگراد استفاده شد.پایداری میکروب ها (تعداد کپک‌ها)، خصوصیات فیزیکوشیمیایی (کاهش وزن، سفتی بافت، pH ، مواد جامد محلول) و ویژگی حسی رنگ موز پوشش داده شده با ژل آلوئه ورا پس از 24 روز انباداری در مقایسه با شاهد ارزیابی شد. نتایج نشان داد پوشش آلوئه ورا بر تمامی صفات حسی تاثیر داشته و به صورت معنی داری رشد میکروارگانیسم ها را به تاخیر انداخته وافت وزن را نسبت به شاهد به طور موثری کاهش داده است و این پوشش سبب حفظ بهتر سفتی و همچنین باعث حفظ تازگی موزهای پوشش داده شده با ژل آلوئه ورا شد. مواد جامد محلول را کاهش داده است و اثر معنی داری بر pH تیمارها داشت و برویژگی حسی رنگ در تیمارهای مختلف نسبت به شاهد اثر معنی داری نداشت. در نتیجه پوشش های خوراکی به عنوان مانعی در برابر مهاجرت رطوبت عمل می کنند و برخی مانند آلوئه ورا خاصیت ضد میکروبی و ضد قارچی نیز دارند لذا پوشش ژل آلوئه ورا بر روی میوه موز درانبار سرد باعث افزایش عمر نگهداری و نیز حفظ تازگی وطراوت آن می شود
کلیدواژه‌ها
موز
آلوئه ورا
فساد میکروبی
پوشش دهی
ماندگاری

موضوعات

عنوان مقاله English

the effect of aloe vera gel coating on the qualitative, microbial characteristics and shelf life of banana fruit during cold storage

نویسندگان English

zainab norozi 1
Roya zekavati asl 2
1 Department Masters of food science and Technology
2 Assistant professor department of Nursing
چکیده English

The use of chemical treatments to prevent waste after harvesting fruits has harmful effects which are considered as an important factor in reducing their shelf life.Since the ancient time,Plants have been one of the first available resources for treatment. Recently, extensive research has been done on medicinal herbs such as aloe vera. This plant is able to play an important role in preserving the freshnees and quality of fruits and also controlling fungi.it can also be used as a barrier to the entry and exit of materials,transfer of components and additives, and prevention of the growth of microorganisms on the surface of fruits as well as their mechanical protection. Aloe vera coating was used in different concentrations of gel (100,75, 50, 25%) during 24 day sof storage at 12ºc.Microbial stability, physicochemical properties (weight loss,tissue stiffness, pH , Soluble solids) and color sensory properties of the banana coated with aloe vera gel were evaluated and compared to the control after 24 days of storage. The results showed the coating of aloe vera had an effect on all the sensory attributes and singnificantly delayed the growth of microorganisms and effectively reduced weight loss compared to the contro and this coating caused beter preservation of stiffness and freshness of bananas coated with aloe vera gel.It readuced soluble solids and 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.It can be concluded that edible coatings act as a barrier against moisture migration, And some,coating such as aloe vera antimicrobial and antifugal properties.Therefore,t he coating of aloe vera gel on banana fruit in cold storage increases its shelf life and preserves its freshness.

کلیدواژه‌ها English

Banana
Aloe vera
Microbial spoilage
Coating
shelf life
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