بررسی اثر تیمارهای فرابنفش و فراصوت بر عمر پس از برداشت میوه انبه رقم لانگرا

نویسندگان
حسن شرکایی 1
عبدالمجید میرزاعلیان دستجردی 2
مصطفی قاسمی 3
سمیه رستگار 4
1 دانش آموخته کارشناسی ارشد، گروه علوم باغبانی، دانشگاه هرمزگان
2 هیئت علمی گروه علوم باغبانی، دانشگاه هرمزگان، بندرعباس، ایران
3 هیئت علمی بخش زراعی باغی. مرکز تحقیقات و آموزش کشاورزی و منابع طبیعی استان قزوین، سازمان تحقیقات، آموزش و ترویج کشاورزی، قزوین، ایران
4 دانشیار گروه علوم باغبانی، دانشگاه هرمزگان، بندرعباس، ایران.
10.22034/FSCT.21.147.16
چکیده
به منظور افزایش کیفیت و عمر انباری میوه­های انبه رقم لانگرا، آزمایشی به ­صورت فاکتوریل با سه فاکتور در قالب طرح کاملاً تصادفی با سه تکرار (هر تکرار 18 میوه) انجام شد. میوه­های انبه در مرحله سبز بالغ از یک باغ تجاری انبه در شهرستان رودان استان هرمزگان برداشت شدند. فاکتور اول پرتوتابی اشعه فرابنفش (UV-C) با شدت ­25 وات در سه سطح ( 0، 5 و 10 دقیقه)، فاکتور دوم پرتوتابی فراصوت (اولتراسونیک) با فرکانس 35 کیلو هرتز و توان 280 وات در سه سطح (0، 3 و 6 دقیقه) و فاکتور سوم زمان انبارمانی در پنج سطح (0، 10، 20، 30 و 40 روز) بودند. میوه­ها پس از تیمار با نسبت­های ذکر­ شده از UV-C و فراصوت به سردخانه با دمای10 درجه سانتی­گراد و رطوبت نسبی 80-85 درصد منتقل شدند و نمونه­گیری و اندازه­گیری­ها در زمان­های مختلف انجام شد. تیمارهای فرابنفش و فراصوت از افزایش L‌ (روشنایی)، a‌ و b‌ گوشت میوه و pH و کاهش اسید آسکوربیک میوه با گذشت زمان ممانعت کردند. در تیمارهای فراصوت، بیشترین آسکوربیک اسید (3/11 میلی­گرم در 100 گرم) در پرتوتابی فراصوت سه دقیقه مشخص شد. در تیمارهای فرابنفش نیز کاهش آسکوربیک­اسید با گذشت زمان کمتر از شاهد بود اما بین پرتوتابی پنج و ده دقیقه تفاوت معنی­دار نبود. تیمار فراصوت 6 دقیقه از کاهش معنی­دار وزن میوه جلوگیری کرد. در روز 40 انبارمانی، کمترین مقدار L‌ گوشت میوه (44/89) متعلق به تیمار فرابنفش پنج دقیقه بود. بنابراین طی چهل روز انبارمانی میوه انبه، تیمار فرابنفش به مدت پنج دقیقه به دلیل حفظ ظاهر میوه (L‌ ) و تیمار فراصوت سه دقیقه به­دلیل داشتن بیشترین آسکوربیک­اسید میوه انبه قابل توصیه می­باشند.
کلیدواژه‌ها
پرتودهی
صفات کیفی
عمر انباری
ارزش غذایی
فرازگرا

موضوعات

عنوان مقاله English

Investigating the effect of UV-C and ultrasonic treatments on the shelf life of Langra mango fruit

نویسندگان English

Hasan Shorakaie 1
Abdolmajid Mirzaalian Dastjerdi 2
Mostafa Ghasemi 3
Somayeh Rastegar 4
1 MSc. Graduated student, Department of Horticulture, University of Hormozgan, Bandar Abbas, Iran
2 Assistant professor, Department of Horticulture, University of Hormozgan, Bandar Abbas, Iran
3 Horticulture Crops Research Department, Qazvin Agricultural and Natural Resources Research and Education Center, AREEO, Qazvin, Iran.
4 Associate professor, Department of Horticulture, University of Hormozgan, Bandar Abbas, Iran
چکیده English

To increase the quality and shelf life of mango fruits (Manjifera indica cv. Langra), a factorial experiment was conducted in the form of a completely randomized design with three replications (18 fruits per replication). Mango fruits in mature green stage were harvested from a commercial mango orchard in Roodan city, Hormozgan province. The first factor was ultraviolet radiation (UV-C) with an intensity of 25 watts at three levels (0, 5 and 10 minutes), the second factor was ultrasonic radiation with a frequency of 35 kHz and a power of 280 watts at three levels (0, 3 and 6 minutes) and the third factor was storage time at five levels (0, 10, 20, 30 and 40 days). After the treatment with the mentioned proportions of UV-C and ultrasonic, the fruits were stored at 10°C and a relative humidity of 80-85%, and the sampling and the measurements were carried out at different times. Based on the results, ultraviolet and ultrasound treatments prevented the increase of L‌ (lightness), a‌ and b‌ and pH and the decrease of fruit ascorbic acid over time. In ultrasound treatments, the highest amount of ascorbic acid (11.3 mg/100 grams) was found in irradiation for three minutes. In ultraviolet treatments, the decrease of ascorbic acid with time was less than the control, but there was no significant difference between five and ten minutes. Ultrasound treatment for 6 minutes prevented the significant decrease in fruit weight. On the 40th day of storage, the lowest amount of L‌ in fruit flesh (89.44) belonged to ultraviolet treatment for five minutes. Therefore, within 40 days of storage of mango fruit, ultraviolet treatment for five minutes due to maintaining the appearance of the fruit (L‌) and ultrasound treatment for three minutes due to maintaining the maximum ascorbic acid of mango fruit are recommended.

کلیدواژه‌ها English

Irradiation
Qualitative traits
shelf life
Nutritional Value
Climacteric
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