تأثیر اسیدسالیسیلیک و صمغ عربی بر برخی خصوصیات کمی و کیفی میوه کنارهندی در مدت انبارمانی
محورهای موضوعی : میکروبیولوژی مواد غذایی
1 - دانشجوی کارشناسی ارشد، دانشکده کشاورزی، دانشگاه هرمزگان، هرمزگان، ایران
2 - استادیار گروه باغبانی، دانشکده کشاورزی، دانشگاه هرمزگان، هرمزگان، ایران
کلید واژه: اسیدسالیسیلیک صمغ, عربی, کنارهندی,
چکیده مقاله :
مقدمه: کنارهندی از جمله میوه های مهم مناطق گرمسیر و نیمه گرمسیر می باشد .این تحقیق به منظور بررسی اثر اسیدسالیسیلیک و صمغ عربی بر برخی ویژگی Ziziphus ( های کمی و کیفی پس از برداشت میوه کنارهندی . )انجام شد mauritina Lam مواد و روش ها: میوه ها پس از شستشو تحت تاثیر غلظت صمغ ،)4mMو2mM ،1mM( های مختلف اسیدسالیسیلیک 10 و 5( عربی دقیقه غوطه 15 درصد )و شاهد (آب مقطر) به مدت ور و سپس بسته منتقل شدند .میوه 4°C بندی شدند و به یخچال با دمـای 30 ها طی روزه از یخچال خارج شدند و ویژگی 7روز و در فواصل زمانی هایی مانند درصد کاهش وزن، سفتی، رنگ، اسیدیته و میزان آسکوربیک اسید . تکرار انجام شد 3 ارزیابی گردید .آزمایش به صورت فاکتوریل و در قالب طرح کاملأ تصادفی در یافته )و صمغ 2mM( ها: میزان اسیدیته در تمامی تیمارها به جز اسیدسالیسیلیک درصد بیشتر از نمونه 5 )در سطح 10%( عربی های شاهد بودند .صمغ )بیشترین سفتی را در پایان آزمایش نشان داد گرچه تفاوت از نظر آماری معنی دار نبود. اسیدسالیسیلیک در هر سه 10%( عربی درصد معنی 1 )در سطح 4mM( غلظت باعث حفظ وضعیت ظاهری میوه شد. اسیدسالیسیلیک در غلظت دار و بهترین تیمار در جلوگیری از )تأثیر کمتری در تبدیل رنگ سبز به زرد (زاویه هیو )داشت .از بین تیمارهای مورد استفاده صمغ 2mM( پوسیدگی بود و در غلظت عربی . )تأثیر بیشتری در جلوگیری از کاهش وزن داشت 10%( نتیجه گیری: نتایج نشان داد اسیدسالسیلیک و صمغ عربی نقش مؤثری در حفظ وضعیت ظاهری، درخشندگی و جلوگیری از پوسیدگی میوه کنارهندی دارد و صمغ )نسبت به سالسیلیک اسید نقش موثرتری در سفتی میوه و جلوگیری از کاهش وزن میوه داشته 10%( عربی است.
Introduction: Indian Ziziphus is one of the important fruits of tropical and subtropical crops. This research evaluates the effect of salicylic acid and gum arabic on some postharvest qualitative and quantitative characteristics of this fruit (Ziziphus mauritina Lam,). Materials and Methods: The fruits were washed and then immersed in different concentrations of salicylic acid (1mM, 2mM and 4mM) and gum arabic (5 and 10%) along with a blank for fifteen minutes. The fruits were then packed and kept in the refrigerator at 4°C. The fruits were removed from the refrigerator every seven days for a period of thirty days and different characteristics such as weight loss, hardness, color, acidity and ascorbic acid content were evaluated. The factorial experiment in a completely randomized design with three replications was conducted. Results: The total acidity in all the treatments except salicylic acid (2 mM) and gum arabic (10%) were higher than the control samples (p<0.05). Gum arabic (10%) showed the highest stiffness however not statistically significant. Salicylic acid maintained the appearance of the fruits at all the concentrations. Salicylic acid at 4 mM had the best activity, while at the concentration of 2 mM the conversion of green to yellow (the Hue) was the least. The treatment with 10% gum arabic was the best treatment concerned with the weight loss. Conclusion: The results indicated that salicylic acid has preserved the appearance, brightness and gum arabic (10%) was more effective for hardness and affected the weight loss.
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