اثر ژل آلوئه ورا غنی شده با روغن کنجد، عسل و اسانس آویشن شیرازی بر کاهش قهوه ای شدن میوه کنارهندی

نویسندگان
دانشگاه هرمزگان
چکیده


میوه کنارهندی (Ziziphus mauritiana Lamk) حاوی ترکیبات فنلی فراوان است و پس از برداشت به قهوه­ای شدن آنزیمی بسیار حساس است. به‌منظور کاهش قهوه‌ای شدن و حفظ کیفیت میوه کنارهندی آزمایشی به‌صورت فاکتوریل در قالب طرح کاملا تصادفی و با چهار تکرار انجام شد. تیمارهای آزمایش شامل: شاهد (آب مقطر)، اسانس آویشن شیرازی نیم درصد، اسانس آویشن شیرازی یک درصد، ژل آلوئه ورا (20%) غنی‌شده با روغن کنجد (1%) و عسل (1%)، ژل آلوئه ورا (20%) غنی‌­شده با روغن کنجد (1%)، عسل (1%) + اسانس آویشن شیرازی نیم درصد، ژل آلوئه ورا (20%) غنی­شده با روغن کنجد (1%)، عسل (1%) + اسانس آویشن شیرازی یک درصد و زمان نگه­‌داری ( صفر، 7، 14، 21 و 28 روز) در دمای 1 ± 6 درجه سلسیوس و رطوبت نسبی 5 ±90 درصد بودند. نتایج نشان داد که کاربرد پوشش­ خوراکی اثر معنی­داری بر ویژگی‌های کیفی میوه کنارهندی در زمان انبارمانی داشت. ترکیب ژل آلوئه ورا با روغن کنجد، عسل و اسانس آویشن شیرازی، به­‌عنوان یک پوشش خوراکی، طی 28 روز نگه­‌داری، با کاهش فعالیت پلی­‌فنل اکسیداز و پراکسیداز، به‌­طور قابل توجهی قهوه‌ای شدن آنزیمی را در میوه کاهش دادند. پس از 28 روز انبارمانی، میوه­‌های تیمار شده با پوشش خوراکی و اسانس 5/0 درصد نسبت به شاهد، شاخص قهوه­ای شدن (70%) را کاهش دادند، اما نسبت به شاهد، محتوای فنل کل و فعالیت آنتی­‌اکسیدانی (به­‌ترتیب 14/18 و 16/31 درصد) را افزایش دادند. همچنین استفاده از اسانس آویشن شیرازی 5/0 درصد در پوشش خوراکی موجب کاهش نشت الکترولیت و پراکسیداسیون لیپید (به‌­ترتیب 7/19 و 8/17 درصد) در مقایسه با شاهد پس از 28 روز نگه­‌داری شد. این نتایج نشان داد که تیمار پوشش خوراکی و اسانس آویشن شیرازی 5/0 درصد می‌تواند یک روش مفید برای به‌تاخیر انداختن فرآیند رسیدن و پیری، افزایش انبارمانی و حفظ کیفیت میوه کنارهندی باشد.
کلیدواژه‌ها

موضوعات


عنوان مقاله English

Effect of Aloe vera gel enriched with sesame oil, honey and Zataria multiflora Boiss essential oil on browning reduction of ber fruit

نویسندگان English

Aliehsadat Rafaathaghighi
Abdolmajid Mirzaalian Dastjerdi
Leila Jafari
Farzin Abdollahi
University of Hormozgan
چکیده English

Ber fruit (Zizyphus mauritiana Lamk) contains abundant polyphenols and is highly susceptible to enzymatic browning after harvest. In order to reduce browning and maintain fruit quality of ber fruit, a factorial experiment was conducted in a completely randomized design with four replications. Experimental treatments included Aloe vera gel-based (20%) edible coating enriched with sesame oil 1%, honey 1% (ASH) and Zataria multiflora Boiss essential oil (ZEO) (0, 0.5 and 1%) and storage time (0, 7, 14, 21 and 28 days) at 6 ± 1°C and relative humidity of 90±5%. The results showed that edible coating application had significant effect on the quality characteristics of the ber fruit during storage. The combination of ASH with ZEO (0.5%), as an edible coating, significantly alleviated enzymatic browning by reducing PPO and POD activities on fruit during 28 days of storage. Fruits treated with ASH with ZEO (0.5%) reduced browning index (70%) compared to the control; while increased total phenol content and antioxidant activity (18.14%, and 31.16%, respectively) compared to the control after 28 days of storage. Also, ASH in combination with ZEO (0.5%) treatment decreased electrolyte leakage and malondialdehyde (19.7%, and 17.8%, respectively) compared to the control after 28 days of storage. These results indicated that ASH edible coating in combination with ZEO (0.5%) can be a useful method for delaying ripening and senescence, extending the storage life of ber fruit.

کلیدواژه‌ها English

Browning
Edible coating
fruit quality
phenolic compound
Storage
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