طراحی سامانههای نانوامولسیونی اسانس روغنی همراه با کیتوزان جهت کنترل فساد کپک خاکستری در توت‌فرنگی

نویسندگان
لیلا حیدری 1
زهرا جوانمردی 1
هیمن نوربخش 2
محمود کوشش صبا 3
1 دانشگاه کردستان
2 استادیار دانشگاه کردستان
3 دانشیار دانشگاه کردستان
10.22034/FSCT.21.156.49
چکیده
توت­فرنگی میوه­ای فساد­پذیر بوده و بیماری کپک خاکستری یکی از عوامل کاهش طول دوره نگهداری این محصول است. بدلیل محدودیت­های استفاده از سموم شیمیایی، جهت کنترل این قارچ و حفظ کیفیت و افزایش طول دوره نگهداری، بکارگیری روش­های ایمن مانند استفاده از اسانس­ها و پوشش­های خوراکی ضروری به نظر می­رسد. همچنین فراریت بالای اسانس و ایجاد تغییرات حسی در محصولات کشاورزی استفاده مستقیم آن­ها را برای این منظور دچار چالش کرده است. این پژوهش به منظور افزایش ماندگاری میوه توت­فرنگی با طراحی سامانه­های نانوامولسیونی تیمول همراه با کیتوزان بدین شکل طراحی شده است. در اولین آزمایش اثر نانوامولسیون تیمول، از اجزاء اصلی گیاه آویشن (Thymus vulgaris)، با غلظت 5 گرم در لیتر، به تنهایی و نیز در ترکیب با زیست پلیمر کیتوزان روی قارچ Botrytis cinerea بررسی شد که تمامی تیمارها در مقایسه با شاهد آلوده، رشد قارچ را به­طور مؤثری کاهش دادند. در این میان تیمار ترکیبی بیشترین میزان بازدارندگی را نشان داد. دومین آزمایش جهت بررسی تغییرات کیفی و تلفات پس از برداشت میوه­های توت­فرنگی پوشش داده شده با تیمول 5/0 درصد، نانوامولسیون تیمول 5/0 درصد و نانوامولسیون تیمول 5/0 درصد در ترکیب با کیتوزان 5/0 درصد در دمای 4 درجه سلسیوس انجام شد. بررسی نتایج حاصل از این آزمایش نشان داد بکارگیری تیمارهای مورد مطالعه بر شاخص­های فیزیکوشیمیایی و بیوشیمیایی میوه توت­فرنگی طی دوره پس از برداشت، اثر مثبتی داشتند و سبب حفظ بهتر سفتی، جلوگیری از کاهش وزن و کاهش بار میکروبی شدند. به­طوری که کمترین میزان کاهش وزن، بیشترین میزان سفتی بافت میوه و کمترین میزان رشد ریزاندامگان در میوه­های پوشش داده شده با تیمار نانوامولسیون تیمول 5/0 درصد+کیتوزان 5/0 درصد مشاهده شد. بنابراین این تیمار می­تواند به عنوان پوشش مناسبی جهت حفظ کیفیت و کاهش ضایعات پس از برداشت میوه توت­فرنگی پیشنهاد شود.
کلیدواژه‌ها
نانوامولسیون خودبخودی
Botrytis cinerea
تیمول
شاخص آلودگی

موضوعات

عنوان مقاله English

Design of nanoemulsion systems of essential oil alongside chitosan to control gray mold spoilage in strawberries

نویسندگان English

Laila Heidary 1
Zahra Javanmardi 1
Himan Nourbakhsh 2
Mahmoud Koushesh Saba 3
1 University of Kurdistan
2 Assistant professor, University of Kurdistan
3 Associate professor, University of Kurdistan.
چکیده English

Strawberry is a perishable fruit and gray mold is one of the main reasons which reducing its shelf life. Due to the limitations of using chemical poisons, it seems necessary to use safe methods such as the use of essential oils (EOs) and edible coatings to control this fungus maintain the quality, and increase the storage period. However, the high volatility of EOs and organoleptic effects on agricultural products have hindered the direct application of EOs. This study is designed to enhance the shelf life of strawberries by designing nanoemulsion systems of EO with chitosan as follows: in the first experiment, the effect of nanoemulsion of the thymol, one of the main components of thyme, with a concentration of 5 g/L, alone and in combination with chitosan (CH) biopolymer was investigated on Botrytis cinerea. All treatments significantly reduced fungal growth compared to the control sample. Also, combined treatment showed the highest level of inhibition of B. cinerea. The second experiment was performed to evaluate the quality changes and post-harvest wastes of strawberries during storage. In this section, the fruits were coated with thymol 0.5%, thymol nanoemulsion 0.5%, and thymol nanoemulsion 0.5% + CH 0.5% and kept at 4 °C. Results presented that the application of the applied treatments had a positive effect on the physicochemical and biochemical indicators of strawberry fruit during the post-harvest period and caused better preservation of firmness, prevented weight loss and reduced microbial load. Also, the lowest rate of weight loss, the highest rate of firmness, and the lowest rate of growth of microorganisms were observed in covered fruits with treatment of thymol nanoemulsion 0.5% + CH 0.5%. Finally, this treatment can be suggested as a suitable cover to maintain the quality and reduce post-harvest waste of strawberries.

کلیدواژه‌ها English

Spontaneous nanoemulsion
Botrytis cinere
Thymol
spoilage index
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