مجله علوم و صنایع غذایی ایران

مجله علوم و صنایع غذایی ایران

بررسی ویژگی‌های فیزیکوشیمیایی و کیفیت فرآوری انگور در صنایع غذایی با در نظر گرفتن شرایط مختلف آبیاری

نوع مقاله : پژوهشی اصیل

نویسندگان
1 استادیار بخش تحقیقات فنی و مهندسی مرکز تحقیقات و آموزش کشاورزی و منابع طبیعی آذربایجان غربی، سازمان تحقیقات، آموزش و ترویج کشاورزی، ارومیه، ایران
2 محقق بخش تحقیقات فنی و مهندسی مرکز تحقیقات و آموزش کشاورزی و منابع طبیعی آذربایجان غربی، سازمان تحقیقات، آموزش و ترویج کشاورزی، ارومیه، ایران
3 دانشجوی دکتری علوم و صنایع غذایی، گروه علوم و مهندسی صنایع غذایی، دانشکده کشاورزی، دانشگاه ارومیه، ارومیه، ایران
4 مربی پژوهشی بخش تحقیقات فنی و مهندسی مرکز تحقیقات و آموزش کشاورزی و منابع طبیعی آذربایجان غربی، سازمان تحقیقات، آموزش و ترویج کشاورزی، ارومیه، ایران
10.48311/fsct.2026.84078.0
چکیده
کیفیت اولیه انگور به‌عنوان ماده خام در صنایع غذایی، به‌ویژه در تولید آب‌میوه، کنسانتره و فرآورده‌های تخمیری، به‌طور مستقیم تحت تأثیر شرایط رشد و مدیریت آبیاری قرار دارد. در این پژوهش، اثر سطوح مختلف مصرف علف‌کش ترفلان در سیستم آبیاری زیرسطحی (SDI) بر ویژگی‌های فیزیکوشیمیایی و فناوری میوه انگور طی دو سال زراعی 1403–1404 در منطقه ارومیه بررسی شد. آزمایش در قالب طرح بلوک‌های کامل تصادفی با سه تکرار و تیمارهای شامل: آبیاری زیرسطحی بدون ترفلان (شاهد)، سه سطح تزریق مرحله‌ای ترفلان (۱۵۰، ۳۰۰ و ۶۰۰ میلی‌گرم)، لوله‌های CC، آبیاری سطحی و آبیاری قطره‌ای سطحی انجام گرفت. شاخص‌های اندازه‌گیری‌شده شامل مواد جامد محلول (TSS)، اسیدیته (pH) و حجم آب‌میوه بود. نتایج نشان داد استفاده از ترفلان در دوزهای پایین (۱۵۰ میلی‌گرم) و متوسط (۳۰۰ میلی‌گرم) بهبود معناداری در کیفیت انگور از نظر TSS، pH و میزان آب قابل استخراج ایجاد کرد و این امر برای صنایع تبدیلی بسیار مطلوب است. در مقابل، دوز بالای ترفلان (۶۰۰ میلی‌گرم) به‌دلیل بروز سمیت، منجر به کاهش کیفیت و عملکرد گردید. به‌طور کلی، یافته‌ها اهمیت مدیریت بهینه مصرف ترفلان در آبیاری زیرسطحی را برای ارتقای کیفیت انگور فرآوری‌شده و تولید مواد اولیه استاندارد در صنایع غذایی نشان می‌دهد.
کلیدواژه‌ها

موضوعات


عنوان مقاله English

Investigation of Physicochemical Properties and Processing Quality of Grapes in the Food Industry under Different Irrigation Conditions

نویسندگان English

Amir Nourjou 1
Iraj Karimi Sani 2
Parviz Ahmadi Gheshlagh 3
Farid Amirshaghaghi 4
1 Agricultural Engineering Research Department, West Azerbaijan Agricultural and Natural Resources Research and Education Center, AREEO, Urmia, Iran
2 Agricultural Engineering Research Department, West Azerbaijan Agricultural and Natural Resources Research and Education Center, AREEO, Urmia, Iran
3 Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran
4 Agricultural Engineering Research Department, West Azerbaijan Agricultural and Natural Resources Research and Education Center, AREEO, Urmia, Iran
چکیده English

The initial quality of grapes as a raw material in the food industry, especially in the production of fruit juice, concentrate and fermented products, is directly affected by growth conditions and irrigation management. In this study, the effect of different levels of terflan herbicide application in subsurface irrigation (SDI) system on physicochemical and technological characteristics of grape fruit was investigated during two crop years 1403–1404 in Urmia region. The experiment was conducted in a randomized complete block design with three replications and treatments including: subsurface irrigation without terflan (control), three levels of terflan staged injection (150, 300 and 600 mg), CC pipes, surface irrigation and surface drip irrigation. The measured indices included total soluble solids (TSS), acidity (pH) and juice volume. The results showed that the use of terflan at low (150 mg) and medium (300 mg) doses significantly improved grape quality in terms of TSS, pH, and extractable water content, which is very desirable for the processing industry. In contrast, the high dose of terflan (600 mg) resulted in reduced quality and yield due to toxicity. Overall, the findings indicate the importance of optimal management of terflan use in subsurface irrigation to improve the quality of processed grapes and produce standard raw materials in the food industry.
 

کلیدواژه‌ها English

Grapes
soluble solids
acidity
extraction
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