اثر جایگزینی دی اکسید گوگرد با نانو اکسیدروی بر ویژگی‌های فیزیکوشیمیایی و حسی کشمش تولیدی

نویسندگان
وحید جمالی 1
آریو امامی فر 2
هادی بیگی نژاد 1
محمد مرادی 1
موسی رسولی 3
1 دانشگاه ملایر
2 دانشگاه بوعلی سینا
3 گروه علوم و مهندسی باغبانی، دانشکده کشاورزی و منابع طبیعی، دانشگاه بین‌المللی امام خمینی (ره)، قزوین، ایران
10.22034/FSCT.22.161.56
چکیده
هدف از این مطالعه بررسی تأثیر پوشش‌دهی انگور با افشاندن غلظت­های متفاوت نانوذرات اکسید‌روی (5/0 و 1 گرم در لیتر) در دو مرحله قبل و پس از برداشت در مقایسه با روش گازدهی انگور تازه برداشت شده با دی­اکسید گوگرد (5/2، 5/3 و 5/4 گرم گوگرد در هر کیلوگرم انگور) بر ویژگی‌های فیزیکوشیمیایی و حسی کشمش تولیدی بود. انگورها به روش آفتابی خشک شدند و ویژگی‌های فیزیکوشیمیایی درصد رطوبت، مقدار pH، مقدار aw، درصد اسیدیته، دی­اکسید گوگرد آزاد، دی­اکسید گوگرد کل و ویژگی‌های حسی کشمش تولیدی پس از یکنواخت شدن رطوبت با روش فاکتوریل و بر اساس طرح آماری کاملا تصادفی ارزیابی گردید. پوشش دهی انگور قبل و پس از برداشت با نانوذرات اکسیدروی در غلظت 1 گرم در لیتر و گازدهی با دی اکسید گوگرد پس از برداشت، به ترتیب میزان رطوبت و aw کشمش تولیدی را در مقایسه با نمونه شاهد افزایش و کاهش داد (05/0p<). pH نمونه‌های پوشش داده شده با نانوذرات اکسیدروی قبل از برداشت به جز در غلظت 5/0 گرم در لیتر (45/3)، در مقایسه با شاهد (7/3) تفاوت معنی‌داری نداشت. با افزایش غلظت دی­اکسید گوگرد تا مقدار 5/3 و 5/4 گرم گوگرد در هر کیلوگرم انگور، pH نمونه‌های کشمش در مقایسه با شاهد (7/3) به ترتیب افزایش (8/3) و کاهش (45/3) یافت (05/0p<). اسیدیته نمونه‌های گازدهی شده با گاز گوگرد در مقایسه با نمونه شاهد (817/0 درصد) افزایش معنی‌داری داشت (05/0p<). غلظت دی­اکسید گوگرد آزاد و دی­اکسید گوگرد کل در نمونه‌های گازدهی شده در مقایسه با سایر نمونه‌ها و نمونه شاهد به شکل معنی داری بیشتر بود(05/0p<). کشمش حاصل از انگور‌های پوشش داده شده با نانواکسیدروی در غلظت 5/0 گرم در لیتر در مرحله قبل از برداشت و کشمش حاصل از انگور‌های گازدهی شده با گوگرد با غلظت 5/2 گرم در هر کیلوگرم انگور بیشترین امتیاز حسی پذیرش کلی را از ارزیاب‌ها دریافت نمودند(05/0p<).
کلیدواژه‌ها
پوشش دهی
دی‌اکسید گوگرد
کشمش
نانو اکسیدروی

موضوعات

عنوان مقاله English

Effect of Sulphur dioxide replacement with Nano zinc oxide on physicochemical and sensory properties of raisin

نویسندگان English

vahid jamali 1
aryou emamifar 2
Hadi Beiginejad 1
Moradi Moradi 1
Mousa Rasouli 3
1 Malayer University
2 Bu-Ali Sina University
3 Department of Horticultural Science Engineering, Faculty of Agriculture and Natural Resources, Imam Khomeini International University, Qazvin, Iran
چکیده English

The aim of this study was to investigate the effect of coating grapes by spraying with different concentrations of zinc oxide nanoparticles (0.5 and 1 g/L) both before and after harvest compared to postharvest fumigation of grapes with sulfur dioxide (2.5, 3.5, and 4.5 g sulfur per kg of grapes) on the physicochemical and sensory properties of raisins. The grapes were sun-dried and the resulting physicochemical properties of raisins, such as moisture content, pH, water activity (aw), acidity, free sulfur dioxide, total sulfur dioxide and sensory properties, were evaluated using a factorial design based on a completely randomized statistical model. The results showed that coating with zinc oxide at a concentration of 1 g/L before and after harvest and fumigation with sulfur dioxide after harvest affected the moisture and aw levels of the raisins, with moisture content increasing and aw decreasing compared to the control (p<0.05). No significant differnces was observed in pH of all the raisins coated with zinc oxide as compared to control (3.7) except for the sample coated with 0.5 g/L nano zinc oxide before harvest (3.45). By increasing the sulfur concentrations up to 3.5 and 4.5 g/kg grape, the pH of all the raisins compared to control (3.7), increased (3.8), and decreased (3.45), respectively (p<0.05). Acidity of the all the sulfur-treated samples increased (p<0.05), compared to the control (0.817 %). The concentration of free and total sulfur dioxide was significantly higher in the sulfur-treated samples compared to other treatments and the control (p<0.05). Raisins from grapes coated with 0.5 g/L zinc oxide prior to harvest and raisins treated with 2.5 g/kg sulfur dioxide received the highest overall sensory acceptability ratings from panelists (p<0.05).


کلیدواژه‌ها English

Coating
Sulfur Dioxide
Raisin Nano Zinc Oxide
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