ارزیابی اثر اسانس میخک هندی بر کاهش تعداد کلنی های تلقیح شده آسپرژیلوس نایجر بر روی میوه گواوا تو سرخ

نویسندگان
مهدی پورهاشمی 1
مهناز هاشمی روان 2
نازنین زند 2
علیرضا شهاب لواسانی 3
1 دانشجوی دکتری گروه علوم صنایع غذایی، دانشکده کشاورزی، واحد ورامین-پیشوا، دانشگاه آزاد اسالمی، ورامین، ایران
2 استادیارگروه علوم صنایع غذایی، دانشکده کشاورزی، واحد ورامین- پیشوا، دانشگاه آزاد اسالمی، ورامین، ایران
3 دانشیارگروه علوم صنایع غذایی، دانشکده کشاورزی، واحد ورامین-پیشوا، دانشگاه آزاد اسالمی، ورامین، ایران
10.22034/FSCT.22.163.173
چکیده
این مطالعه به ارزیابی اثر اسانس میخک هندی بر کاهش تعداد کلنی‌های آسپرژیلوس نایجر در میوه گواوا تو سرخ پرداخته است. هدف تحقیق بررسی تأثیرات ضد میکروبی اسانس میخک هندی با استفاده از غلظت‌های مختلف بر روی میوه‌های گواوا آلوده به آسپرژیلوس نایجر بود. برای این منظور، غلظت‌های مختلف اسانس میخک هندی (0.4، 0.5، 0.6، 0.7 و 0.8 میلی‌گرم در 100 گرم میوه) به میوه‌های گواوا تزریق و سپس میوه‌ها با آسپرژیلوس نایجر تلقیح شدند. تاثیرات ضد میکروبی اسانس میخک هندی با اندازه‌گیری تعداد کلنی‌های کپک، pH، سفتی بافت، درصد کاهش وزن، رطوبت و تغییرات رنگ میوه در روز 1، 7، 14، 21، 28 در دمای 15-18 درجه سانتی گراد مورد بررسی قرار گرفت. نتایج نشان داد که اسانس میخک هندی به طور قابل توجهی تعداد کلنی‌های آسپرژیلوس نایجر را کاهش می‌دهد. بالاترین اثر کاهش تعداد کپک‌ها با غلظت 0.7 میلی‌گرم در 100 گرم میوه مشاهده شد، که به کاهش 29/2 لگاریتمی بار میکروبی منجر گردید. همچنین، درصد کاهش وزن و تغییرات pH نیز بهبود یافت. در مقایسه با تیمارهای بدون اسانس، تیمارهایی که با غلظت‌های بالاتر اسانس میخک هندی درمان شده بودند، کاهش قابل توجهی در درصد کاهش وزن و آسیب‌های بافتی نشان دادند. نتایج آزمون آنتی‌اکسیدانی DPPH نیز حاکی از فعالیت بالای آنتی‌اکسیدانی اسانس میخک هندی بود.

به طور کلی، اسانس میخک هندی به عنوان یک ترکیب ضد میکروبی مؤثر در کاهش آلودگی آسپرژیلوس نایجر و بهبود کیفیت میوه گواوا تو سرخ قابلیت استفاده دارد، و می‌تواند در مدیریت پوسیدگی‌های پس از برداشت میوه‌ها به کار رود.
کلیدواژه‌ها
آسپرژیلوس نایجر
گواوا
اسانس میخک هندی
مدت ماندگاری

موضوعات

عنوان مقاله English

Evaluation of the effect of Daphne odora essential oil on reducing the number of Aspergillus niger inoculated colonies on red guava fruit

نویسندگان English

Mahdi Pourhashemi 1
Mahnaz Hashemiravan 2
Nazanin Zand 2
Alireza Shahab 3
1 Ph.D. student, Department of Food Science and Technology, College of Agriculture, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran.
2 Assistant Professor, Department of Food Science and Technology, College of Agriculture, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran.
3 -Associate professor, Department of Food Science and Technology, College of Agriculture, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran.
چکیده English

This study evaluated the effect of Daphne odora essential oil (Syzygium aromaticum) on reducing Aspergillus niger colony counts in red-fleshed guava fruits. The objective of the research was to investigate the antimicrobial effects of Daphne odora essential oil at different concentrations on guava fruits infected with Aspergillus niger. For this purpose, various concentrations of Daphne odora essential oil (0.4, 0.5, 0.6, 0.7, and 0.8 mg per 100 g of fruit) were injected into the guava fruits, which were then inoculated with Aspergillus niger. The antimicrobial effects of Daphne odora essential oil were assessed by measuring mold colony counts, pH, texture firmness, weight loss percentage, moisture content, and color changes in the fruits on days 1, 7, 14, 21, and 28 at a temperature of 15-18°C. The results showed that Daphne odora essential oil significantly reduced the colony counts of Aspergillus niger. The highest reduction in mold colonies was observed at a concentration of 0.7 mg per 100 g of fruit, leading to a 2.29 log reduction in microbial load. Furthermore, weight loss percentage and pH changes were improved. Compared to untreated samples, those treated with higher concentrations of Daphne odora essential oil showed a significant reduction in weight loss percentage and tissue damage. The results of the DPPH antioxidant assay also indicated high antioxidant activity of Daphne odora essential oil. In conclusion, clove essential oil demonstrates potential as an effective antimicrobial agent for reducing Aspergillus niger contamination and improving the quality of red-fleshed guava. It could be utilized for managing post-harvest fruit decay.

کلیدواژه‌ها English

Aspergillus niger
guava
Daphne odora essential oil
shelf life
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