استفاده از پوشش‌های خوراکی برپایه صمغ گیاه گوار و اسانس آویشن شیرازی جهت بهبود کیفیت آریل‌های انار رقم زاغ در دوره انبارمانی

نویسندگان
علی ایزدی 1
مریم دهستانی اردکانی 2
حیدر مفتاحی زاده 2
جلال غلام نژاد 2
1 دانشجوی کارشناسی ارشد گروه علوم باغبانی دانشکده کشاورزی و منابع طبیعی دانشگاه اردکان، اردکان، ایران.
2 دانشیار گروه علوم باغبانی دانشکده کشاورزی و منابع طبیعی دانشگاه اردکان، اردکان، ایران
10.22034/FSCT.22.165.1
چکیده
آریل­های انار به­دلیل حساسیت زیاد به عوامل قارچی ماندگاری کمی دارند. استفاده از ترکیبات شیمیایی ضد قارچ برای افزایش عمر پس از برداشت میوه­ها نگرانی­های زیادی ایجاد کرده است. به­همین دلیل استفاده از روش‌های ایمن برای کنترل فساد و حفظ کیفیت آریل‌های انار فرآوری‌شده در زمان نگه­داری ضروری است. پوشش­های خوراکی ساخته شده از مواد زیست­تخریب­پذیر به­عنوان یک فناوری برای افزایش ماندگاری محصولات پوشش­داده شده از طریق تغییر اتمسفر درونی آنها در نظر گرفته شده است. هدف از این مطالعه بررسی تأثیر پوشش‌های خوراکی صمغ گوار غنی‌شده با اسانس آویشن شیرازی (Zataria multiflora) بر افزایش عمر انبارمانی و حفظ کیفیت آریل‌های میوه انار رقم "زاغ" در طول نگهداری در دمای 2±4 درجه سانتی­گراد بود. این مطالعه در قالب طرح کاملا تصادفی (CRD) در یک آزمایش فاکتوریل با استفاده از صمغ گوار در چهار غلظت (0، 25/0، 5/0 و 1 درصد) و اسانس آویشن در سه سطح (0، 500 و 1000 میکرولیتر برلیتر) و در چهار زمان (7، 14، 21 و 28 روز) با سه تکرار انجام شد. نتایج نشان داد که با گذشت زمان وزن آریل­ها، TA و محتوای آنتوسیانین به­طور قابل­ملاحظه­ای کاهش یافت؛ درحالی­که میزان TSS، شاخص طعم، pH و محتوای فنل افزایش یافت. در آخرین روز انبارمانی، آریل­های پوشش­داده شده با تیمار ترکیبی 25/0 درصد صمغ­گوار + 500 میکرولیتر بر لیتر اسانس آویشن نسبت به سایر تیمارها کاهش وزن کمتر و شاخص طعم بالاتری نشان دادند. استفاده از صمغ­گوار در هر سه غلظت به­طور معنی­داری موجب کاهش TA و محتوای آنتوسیانین و افزایش مواد جامد محلول کل و محتوای فنل آریل­ها شد. با افزایش غلظت اسانس آویشن TA و pH به­طور معنی­داری کاهش یافت. به­طور کلی می­توان غلظت­های پائین صمغ گوار (25/0 و 5/0 درصد) و نیز غلظت 500 میکرولیتر در لیتر اسانس آویشن شیرازی را در بهبود کیفیت و افزایش ماندگاری آریل­های انار رقم زاغ معرفی نمود.
کلیدواژه‌ها
کاهش وزن
کیفیت
شاخص طعم
ماندگاری
محتوای فنل

موضوعات

عنوان مقاله English

Application of edible coatings based on gum of guar plant and essential oil of Shirazi thyme for improving quality of pomegranate arils cv. ‘Zagh’ during storage life

نویسندگان English

Ali Izadi 1
Maryam Dehestani-Ardakani 2
Heidar Meftahizadeh 2
Jalal Gholamnezhad 2
1 M. Sc. student, Department of Horticultural Science, Faculty of Agriculture & Natural Resources, Ardakan University, P.O. Box 184, Ardakan, Iran
2 Associate Professor, Department of Horticultural Science, Faculty of Agriculture & Natural Resources, Ardakan University, P.O. Box 184, Ardakan, Iran
چکیده English

mPomegranate arils have a short shelf lifedue to their high sensivity to fungal agent. The use of chemical antifungal compounds to increase the postharvest life of fruit has raised many concerns. For this reason, it is necessary to use safe methods to control spoilage and maintain the quality of minimally processed pomegranate cv. zagh arils during storage. The edible coating made from biodegradable ingredients has been considered as a technology to extend the shelf life of coated products through modifying their internal atmosphere. The aim of this study was to assess the influence of guar gum edible coatings enriched with Shirazi thymus (Zataria multiflora) essential oils on extending cold storage life and maintaining fruit quality of minimally processed pomegranate arils during storage at 4 ± 2 °C. This study was conducted in a completely randomized design (CRD) in a factorial experiment using guar gum in four concentrations (0, 0.25, 0.5 and 1%), essential oils of thyme at three levels (0, 500 and 1000 µl/L) in four periods of times (7, 14, 21 and 28 days) with three repetitions. The results showed that by the time, the weight of arils, titratable acidity and anthocyanin significantly decreased; while the amount of soluble solids content, taste index, pH and phenol content increased. On the last day of storage, arils coated with 0.25% guar gum + 500 µl/L of thyme essential oil showed lower weight loss and higher taste index compared to other treatments.The application of guar gum in all three concentrations significantly decreased titratable acidity and anthocyanin content and increased total soluble solids and phenol content of arils. Titratable acidity and pH decreased significantly by increasing the concentration of thyme essential oil. In general, low concentrations of guar gum (0.25 and 0.5%) and 500 µl/L of thyme essential oil can be introduced.

کلیدواژه‌ها English

Taste index
Weight loss
Quality
Storage life
phenol content
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