مجله علوم و صنایع غذایی ایران

مجله علوم و صنایع غذایی ایران

اثر تیمار ملاتونین بر قهوه ای شدن آنزیمی، کیفیت تغذیه ای و ماندگاری میوه سیب تازه-برش

نوع مقاله : مقاله پژوهشی

نویسندگان
1 دانشگاه تبریز
2 دانشگاه بین المللی امام خمینی قزوین
10.48311/fsct.2026.84022.0
چکیده
تاثیر تیمار ملاتونین بر کیفیت تغذیه‌ای و قهوه‌ای‌شدن آنزیمی میوه سیب تاره-برش بررسی شد. در مرحله اول، برش‌های سیب تازه-برش در ملاتونین با غلظت‌های 0، 1، 10، 100 و µM 1000 برای min 5 تیمار شدند. با بررسی شاخص قهوه‌ای‌شدن در نمونه‌های نگهداری در یخچال (°C 4) طی 7 روز، غلظت µM 10 ملاتونین با کمترین شاخص قهوه‌ای‌شدن (77/50) برای ادامه آزمایشات انتخاب شد. در مرحله دوم، سیب‌های تازه-برش با µM 10 ملاتونین تیمار شدند تا طی 7 روز نگهداری در °C 4، خصوصیات کیفی نمونه‌های تیماری در مقایسه با شاهد (05/0 > P) نشان داد تیمار نمونه‌ها به‌طور معنی‌دار باعث کاهش محتوای مالون‌دی‌آلدئید از روز صفر (μmol kg-1 FW 4/1) به روز 7ام (μmol kg-1 FW 3/1) و پراکسید هیدروژن (H2O2) از روز صفر (mmol kg-1 FW 37) به روز 7ام (mmol kg-1 FW 31) کاهش یافت. این تیمار طی دوره نگهداری، روند افزایشی در محتوای فنول کل از روز صفر (mg GAE kg-1 FW 475) به روز ۷ام (mg GAE kg-1 FW 525)، ظرفیت آنتی‌اکسیدانی از روز صفر (47%) تا روز 7ام (64%) و مهار کاهش آسکوربیک اسید در نمونه‌ها را باعث شده بود. بعلاوه، تیمار ملاتونین باعث افزایش فعالیت آنزیم فنیل‌آلانین آمونیالیاز از روز صفر (U g-1 FW 23) تا روز 7ام (U g-1 FW 31) و کاهش فعالیت آنزیم پلی‌فنول اکسیداز از روز صفر (U g-1 FW 21) تا روز 7ام (U g-1 FW 3) طی نگهداری داشت (05/0 > P).
کلیدواژه‌ها

موضوعات


عنوان مقاله English

Effect of melatonin treatment on enzymatic browning, nutritional quality and shelf life of fresh-cut apple fruit

نویسندگان English

Boukaga Farmani 1
Morteza Soleimaniaghdam 2
1 University of Tabriz
2 Imam Khomeini International University, Qazvin
چکیده English

Effect of melatonin treatment on nutritional quality and enzymatic browning of fresh-cut apple fruit was investigated. In the first stage, apple slices were treated with melatonin at concentrations of 0, 1, 10, 100 and 1000 µM for 5 min. By investigating the browning index in treated samples and stored at refrigerated temperature for 7 days, concentration of 10 µM melatonin with the lowest browning index (50.77) was selected for further experiments. In the second stage, fresh-cut apples were treated with 10 µM melatonin to determine the quality characteristics of treated samples compared to the control during 7 days of storage at 4 °C (P < 0.05). Results showed that treated samples significantly reduced the content of malondialdehyde from day 0 (1.4 μmol kg-1 FW) to day 7 (1.3 μmol kg-1 FW) and hydrogen peroxide (H2O2) from day 0 (37 mmol kg-1 FW) to day 7 (31 mmol kg-1 FW). Treatment with melatonin during 7-day storage caused an increasing trend in total phenol content from day 0 (475 mg GAE kg-1 FW) to day 7 (523 mg GAE kg-1 FW), antioxidant capacity from day 0 (47%) to day 7 (64%) and inhibition of ascorbic acid reduction in samples. In addition, melatonin treatment increased activity of phenylalanine ammonia lyase from day 0 (23 U g-1 FW) to day 7 (31 U g-1 FW) and decreased the activity of polyphenol oxidase from day 0 (21 U g-1 FW) to day 7 (3 U g-1 FW) during storage (P < 0.05).

کلیدواژه‌ها English

Melatonin treatment
browning index
antioxidant capacity
fresh-cut apple fruit
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