کاهش اثرات تنش اکسیداتیو در پس از برداشت میوه فلفل دلمه با استفاده از پوشش خوراکی صمغ عربی

نویسندگان
محمدرضا زارع بوانی 1
مصطفی رحمتی جنیدآباد 2
حسین جوینده 3
1 گروه 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،
3 گروه علوم و مهندسی صنایع غذایی، دانشکده علوم دامی و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی خوزستان، ملاثانی، ایران.
10.22034/FSCT.20.145.122
چکیده
هدف اصلی این کار بررسی تأثیر صمغ عربی بر کاهش تنش اکسیداتیو در فلفل دلمه‌ای در طی انبامانی بود. صمغ عربی در محلول‌های آبی 6، 9، 12 و 15 درصد به‌عنوان یک پوشش خوراکی قبل از انبارداری روی فلفل‌های دلمه بالغ که در دمای 8 درجه سانتیگراد و رطوبت نسبی 90 تا 95 درصد به مدت 28 روز نگهداری شدند، اعمال شد. میوه‌های که با 12 درصد صمغ عربی پوشانده شده بود، کمترین میزان پوسیدگی، کاهش وزن، محتوای کاروتنوئید کل و پراکسیداسیون لیپیدهای غشا و همچنین بیشترین ظرفیت آنتی‌اکسیدانی کل، فنل کل، اسیدآسکوربیک و فعالیت آنزیم‌های آنتی‌اکسیدانی (پوپراکسید دیسموتاز، پراکسیداز و کاتالار) را در طول نگهداری در مقایسه با شاهد بدون پوشش و میوه تیمار شده با 6 و 9 درصد صمغ داشت اما با میوه‌های تیمار شده با 15% صمغ عربی به جز در محتوای کاروتنوئید کل تفاوت آماری معنی‌داری نداشت. میزان پراکسیداسیون لیپیدهای غشا ضرایب همبستگی مثبت و بالایی با پوسیدگی (**93/0) و کاهش وزن فیزیولوژیکی (**89/0) نشان داد اما با ظرفیت آنتی‌اکسیدانی (**93/0-)، اسید آسکوربیک (**94/0-)، فنل کل (**92/0-)، فعالیت آنزیم‌های SOD (**96/0-)، CAT (**87/0-) و POD (**86/-0) همبستگی منفی و بالایی داشت. نتایج نشان داد که استفاده از 12 درصد صمغ عربی به‌عنوان پوشش خوراکی، می‌تواند تنش اکسیداتیو و پوسیدگی را به تأخیر انداخته و خصوصیات آنتی‌اکسیدانی میوه را تا 28 روز در طول نگهداری در دمای 8 درجه سلسیوس به‌صورت قابل قبولی حفظ کند.
کلیدواژه‌ها
اسید آسکوربیک
آنزیم‌های آنتی‌اکسیدانی
ظرفیت آنتی‌اکسیدانی
فنل کل

موضوعات

عنوان مقاله English

Reducing the effects of oxidative stress in sweet pepper fruit during storage by using an edible coating of gum Arabic

نویسندگان English

Mohammadreza Zare Bavani 1
Mostafa Rahmati 2
Hossein Jooyandeh 3
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.
3 Department of Food Science, Faculty of Animal and Food Science, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Khuzestan, Iran.
چکیده English

This work's main objective was to investigate the gum Arabic effect on reducing oxidative stress in bell peppers during ripening. Gum Arabic in 6, 9, 12, and 15% aqueous solutions was applied as an edible coating before storage on mature bell peppers stored at 8°C and 90-95% relative humidity for 28 days. The fruits that were coated with 12% gum Arabic had the lowest rate of decay, weight loss, total carotenoid content, and peroxidation of membrane lipids, as well as the highest total antioxidant capacity, total phenol, ascorbic acid, and antioxidant enzyme activity (superoxide dismutase, peroxidase, and catalase) during storage compared to the control without coating and the fruit treated with 6 and 9% gum. Still, there was no statistically significant difference with the fruit treated with 15% gum Arabic except for the total carotenoid content. The amount of peroxidation of membrane lipids showed positive and high correlation coefficients with decay (**0.93) and physiological weight loss (**0.89), but with antioxidant capacity (-0.93**), ascorbic acid (**) -0.94), total phenol (-0.92**), activity of SOD (-0.96**), CAT (-0.87**) and POD (-0.86**) correlation. It was negative and high. The results showed that the use of 12% gum Arabic as an edible coating can delay oxidative stress and decay and maintain the antioxidant properties of the fruit for up to 28 days during storage at 8 degrees Celsius.

کلیدواژه‌ها English

Ascorbic acid
Antioxidant enzymes
Antioxidant capacity
Total Phenol
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