بررسی برهم کنش زمان برداشت و دوره انبارداری بر شاخص‌های فیزیولوژیک و بیوشیمیایی میوه کیوی (Actinidia deliciosa)
محورهای موضوعی : ژنتیک
محمود اسدی
1
(گروه زیست شناسی، دانشکده علوم پایه، دانشگاه آزاد واحد تنکابن، تنکابن، ایران)
سمیه روحانی
2
(گروه زیست شناسی، دانشکده علوم پایه، دانشگاه آزاد واحد تنکابن، تنکابن، ایران)
جواد فتاحی مقدم
3
(پژوهشکده مرکبات و میوه‌های نیمه‌گرمسیری، سازمان تحقیقات، آموزش و ترویج کشاورزی، رامسر، ایران)
بابک باباخانی
4
(گروه زیست شناسی، دانشکده علوم پایه، دانشگاه آزاد واحد تنکابن، تنکابن، ایران)
پروانه راهداری
5
(گروه زیست شناسی، دانشکده علوم پایه، دانشگاه آزاد واحد تنکابن، تنکابن، ایران)
کلید واژه: زمان برداشت, کلروفیل, کیوی, دوره انبارداری, ظرفیت آنتی‌اکسیدان,
چکیده مقاله :
زمان مناسب برداشت نقش مهمی در حفظ کیفیت میوه در شرایط انبارداری دارد. برداشت زودهنگام یا با تاخیر می تواند منجر به طعم ناخوشایند، عدم نگه داری در انبار و شکل ظاهری نامتناسب شود. به این منظور آزمایشی با هدف بررسی زمان برداشت و دوره انبارداری بر شاخص های فیزیولوژیک و بیوشیمیایی با 3 تکرار انجام شد. تیمارهای آزمایش شامل 4 زمان برداشت (بر اساس شاخص مواد جامد محلول) 5، 5/6، 8 و 5/9 درجه بریکس و 4 دوره انبارداری صفر، 30، 60 و 90 روز در نظر گرفته شد. بر مبنای تیمارهای آزمایشی صفاتی نظیر آب میوه، مواد جامد محلول (TSS)، اسیدیته قابل تیتراسیون (TA)، نسبت TSS/TA، محتوای نشاسته و پروتئین، رنگدانه های میوه، ترکیبات فنلی، فعالیت آنتی اکسیدانی، ویتامین ث، محتوای قند کل و قندهای احیاشونده در میوه اندازه گیری شد. نتایج نشان داد که در تمامی تیمارهای برداشت، افزایش دوره انبارداری موجب افزایش معنی دار TSS، TA، محتوای پروتئین، فنل کل، ویتامین ث، محتوای قند کل، قند احیاشونده و ظرفیت آنتی اکسیدان شد. با افزایش شاخص برداشت و دوره انبارداری محتوای کلروفیل a، b، کلروفیل کل و کاروتنوئیدها افزایش معنی داری داشت. نتایج این پژوهش نشان داد که دوره های 60 و 90 روز انبارداری نقش مهمی در افزایش شاخص های فیزیولوژیک و بیوشیمیایی میوه کیوی (به‌جز صفاتی نظیر آب میوه، محتوای نشاسته، نسبت TSS/TA و فعالیت آنزیم سوپراکسیددیسموتاز) در تمامی زمان های برداشت دارد.
Proper harvesting time plays an important role in maintaining fruit quality during storage. Early or delayed harvesting results in unpleasant taste, inability to store and inappropriate appearance. In order to evaluate the effects of harvest time and storage period on physiological and biochemical parameters was conducted with three replications. Tests were carried out with four harvesting time (Based on the total soluble solids (TSS) index), i.e., 5, 6.5, 8 and 9.5 °Brix and four storage time, i.e., 0, 30, 60 and 90 days. Based on the experimental treatments, traits such as fruit juice, TSS, TA, TSS/TA ratio, starch and protein content, fruit pigments, phenolic compounds, antioxidant activity, vitamin C, total sugar content and reducing sugars content in fruit were measured. The results showed that in all harvesting treatments, increasing the storage period significantly increased TSS, TA, protein content, total phenol, vitamin C, total sugar content, reducing sugar and antioxidant capacity. Chlorophyll a, b, total chlorophyll and carotenoid contents increased significantly with increasing harvest index and storage period. The results of this study showed that 60 and 90 days storage periods play an important role in increasing physiological and biochemical indices of kiwifruit (except traits such as fruit juice, starch content, TSS/TA ratio and superoxide dismutase activity) in all harvest treatments.
References
Ahmadpour, R., Hosseinzadeh, S.R. and Chashiani, S. (2016). Study of root morpho-physiological and biochemical characteristics of lentil (Lens culinaris Medik.) in response to moisture stress. Journal of Iranian Plant Echophysiological Resarch. 2(2): 123-135. (In Persian with English abstract).
Amodio, M.L., Colelli, G., Hasey, J.K. and Kader, A.A. (2007). A comparative study of composition and postharvest performance of organically and conventionally grown kiwifruits. Journal of the Science of Food and Agriculture. 87: 1228-1236.
Antognozzi, E., Boco, M., Famiani, F., Palliotti, A. and Tombesi, A. (1995). Effect of different light intensity on quality and storage life of kiwifruit. Acta Horticulturae. 379: 483-490.
Asbahi, S., Mostofi, Y., Boojar, M. M.A. and Khalighi, A. (2012). Effect of nitric oxide on ethylene biosynthesis and antioxidant enzymes on Iranian peach (Prunus persica cv. Anjiri). Journal of Food, Agriculture and Environment. 10: 125-129.
Ashournezhad, M., Ghasemnezhad, M., Grayelu, S. and Mir Hoseini, S.K. (2010). Hayward variety kiwifruit qualitative characteristics taken from various regions of Gilan province during two months of cold storage. Journal of Agricultural Science and Technology. 24(2): 259-264. (In Persian with English abstract).
Beauchamp, C. and Fridovich, I. (1971). Superoxide dismutase: improved assays and applicable to acryl amide gels. Annual Review of Biochemistary. 44: 276-287.
Boland M. (2013). Kiwifruitproteins and enzymes: actinidin and other significant proteins. Adv Food and Nutriant Research. 68: 59-80.
Boland, M.J. and Hardman, M.J. (1972). Kinetic studies on the thiol protease from Actinidia chinensis. Journal of FEBS Letters. 27 (2): 282-284.
Burdon J., McLeod D., Lallu N., Gamble J., Petley M. and Gunson A. (2004). Consumer evaluation of ‘Hayward’ kiwifruit of different at-harvest dry matter contents. Journal of Postharvest Biology and Technology. 34. 245-255.
Cicco N., Dichio B., Xiloyannis C., Sofo A., Lattanzio V., FergusonAR., Hewett EW., Gunson FA. and Hale CN. (2007). Influence of calcium on the activity of enzymes involved in Kiwifruit ripening. Journal of Acta Horticulture. 753: 433-438.
Crisosto, C.H. and Crisosto, G.M. (2001). Understanding consumer acceptance of early harvested Hayward kiwifruit. Postharvest Biology and Technology. 22: 205-13.
Crisosto, C.H., Mitcham, E.J. and Kader, A. (2010). Recommendations for Maintaining Postharvest Quality. Department of Plant Sciences, University of California, Davis, CA 95616.
Doshi, P.J. and Adsule, P.G. (2008). Effect of storage on physicochemical parameters, phenolic compound and antioxidant activity in grapes. Journal of Acta Horticulture. 785: 447-456.
Du, G., Li, M., Ma, F. and Liang, D. (2009). Antioxidant capacity and the relationship with polyphenol and Vitamin C in Actinidia fruits. Journal of Food Chemistary. 113: 557-562.
Dudonné S., Vitrac X., Coutière P., Woillez M. and Mérillon J.-M. (2009) Comparative study of antioxidant properties and total phenolic content of 30 plant extracts of industrial interest using DPPH, ABTS, FRAP, SOD, and ORAC assays. Journal of the Science of Food and Agriculture. 57:1768–1774.
Fattahi Moghadam, J. and Halajisani, M.F. (2012). Determination of suitable harvesting time and its effect on postharvest kiwifruit quality. International Journal of Horticultural Science and Technology. 26: 230-237. (In Persian with English abstract).
Fisk, C.L., Silver A.M., Strik B.C. and Zhao Y. (2008). Postharvest quality of hardy Kiwifruit (Actinidia arguta Ananasnaya) associated with packaging and storage conditions. Journal of Postharvest Biology and Technology. 47: 338-345.
Gayle, M., Crisosto, J., Hasey, J., Zegbe, A. and Crisosto, C.H. (2012). New quality index based on dry matter and acidity proposed for Hayward kiwifruit. California Agric. 66p.
Gorbanly Pour, R., Ghasemi-Nejad, M., Aqajanzadh, S. and Fatah Moghaddam, J. (2009). The effect of harvesting time on antioxidant capacity and storage life of kiwifruit Hayward. Azad University of Karaj 89-page senior thesis.
Hedge, J.E. and Hofreiter, B.T. (1962). In: whistler, R.L. and J.N. Be-Miller (Eds), Carbohydrate chemistry, Academic press, New York.211p.
Hosseinzadeh, S.R., Amiri, H. and Ismaili, A. (2017). Nutrition and biochemical responses of chickpea (Cicer arietinum L.) to vermicompost fertilizer and water deficit stress. Journal of Plant Nutrition. 40(16): 2259–2268.
Kalt, W. (2005). Effects of production and processing factors on major fruit and vegetable antioxidants. Journal of Food Science. 70: 11-19.
Kaur, C. and Kapoore, H.C. (2001). Actioxidant in fruit and vegetable the millennium health. International Journal of food Science and Technology. 36(1): 703-725.
Lata B. (2008). Apple peel antioxidant status in relation to genotype, storage type and time. Journal of Scientia Horticulturae. 117: 45-52.
Leja, M., Mareczek, A. and Ben, J. (2008). Antioxidant properties of two apple cultivars during long-term storage. Food Company Annual. 21: 396-401.
Li, W.X., Chen, Y.T., Yu D. and Jin, G. (2001). Study on harvest maturity of kiwifruit for wine. China South Fruit. 38: 56-76.
Lichtenthaler, H.K. (1987). Chlorophylls and Carotenoids, pigments of photosynthetic membrane. Enzyme research. 148: 350-382.
Lowry, O.H., Rosebrough, N.J., Farr, A.L. and Randapp, R.J. (1951). Protein measurement with the folin phenol reagent. Research Chemistary Journal. 191: 265-275.
Mazumdar, BC. and Majumder, BS. (2003). Methods on physicochemical Analysis of fruit. Data publishing house. Delhi. 1035 p.
McCready, R.M., Guggolz, J., Silviera, V and Owens, H.S. (1950). Determination of Starch and Amylase in Vegetables. Annual Review of Analytical Chemistry. 22:11-56.
Miller GL. (1959). Use of dinitrosalicylic acid reagent for determination of reducing sugar. Annual Review of Analytical Chemistry. 31: 426-428.
Montefiori, M., Mcghie, T.K., Hallett, I.C. and Costa, G. (2009). Changes in pigments and plastid ultrastructure during ripening of green-flashed and yellow-flashed kiwifruit. Scientia Horticulturae. 119: 377-387.
Mottaghi, H. (2009). Kiwifruit. Soroush Guidance Publication, 80p.
Prasanna, V., Prabha, T.N. and Tharanathan, R.N. (2007). Fruit ripening phenomena an overview. Journal of Critical Reviews in Food Science and Nutrition. 47: 1-19.
Razzaq K., Khan A.S., Malik A.U., Shahid M. and Ullah S. (2014). Role of putrescine in regulating fruit softening and antioxidative enzyme systems in ‘Samar Bahisht Chaunsa’ mango. Journal of Postharvest Biology and Technology. 96: 23-32.
Serrano, M., Guillen, F., Martinez-Romero, D., Castillo, S. and Valero, D. (2005). Chemical constituents and antioxidant activity of sweet cherry at different ripening stage. Agricultural Food Chemistry. 53: 2741-2745.
Singleton, VL., Orthofer, R. and Lamuela-Raventos, M.R. (1999). Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent. Oxidants and antioxidants. Journal of Methods in Enzymology. 299: 152-178.
Tavarini, S., Degl’Innocenti E., Remorini D., Massai, R. and Guidi, L. (2009). Polygalacturonase and b-galactosidase activities in Hayward kiwifruit as affected by light exposure, maturity stage and storage time. Journal of Scientica Horticulture. 120: 342-347.
Tavarini, S., Degl’Innocenti, E., Remorini, D., Massai, R. and Guidi, L. (2008). Antioxidant capacity, ascorbic acid, total phenols and carotenoids changes during harvest and after storage of Hayward kiwifruit. Journal of Food Chemistary. 107: 282-288.
Tombesi, A., Antognozzi, E. and Palliotti, A. (1993). Influence of light exposure on characteristics and storage life of kiwifruit. New Zealand Journal of Crop and Horticulture Science. 21: 87-92.
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References
Ahmadpour, R., Hosseinzadeh, S.R. and Chashiani, S. (2016). Study of root morpho-physiological and biochemical characteristics of lentil (Lens culinaris Medik.) in response to moisture stress. Journal of Iranian Plant Echophysiological Resarch. 2(2): 123-135. (In Persian with English abstract).
Amodio, M.L., Colelli, G., Hasey, J.K. and Kader, A.A. (2007). A comparative study of composition and postharvest performance of organically and conventionally grown kiwifruits. Journal of the Science of Food and Agriculture. 87: 1228-1236.
Antognozzi, E., Boco, M., Famiani, F., Palliotti, A. and Tombesi, A. (1995). Effect of different light intensity on quality and storage life of kiwifruit. Acta Horticulturae. 379: 483-490.
Asbahi, S., Mostofi, Y., Boojar, M. M.A. and Khalighi, A. (2012). Effect of nitric oxide on ethylene biosynthesis and antioxidant enzymes on Iranian peach (Prunus persica cv. Anjiri). Journal of Food, Agriculture and Environment. 10: 125-129.
Ashournezhad, M., Ghasemnezhad, M., Grayelu, S. and Mir Hoseini, S.K. (2010). Hayward variety kiwifruit qualitative characteristics taken from various regions of Gilan province during two months of cold storage. Journal of Agricultural Science and Technology. 24(2): 259-264. (In Persian with English abstract).
Beauchamp, C. and Fridovich, I. (1971). Superoxide dismutase: improved assays and applicable to acryl amide gels. Annual Review of Biochemistary. 44: 276-287.
Boland M. (2013). Kiwifruitproteins and enzymes: actinidin and other significant proteins. Adv Food and Nutriant Research. 68: 59-80.
Boland, M.J. and Hardman, M.J. (1972). Kinetic studies on the thiol protease from Actinidia chinensis. Journal of FEBS Letters. 27 (2): 282-284.
Burdon J., McLeod D., Lallu N., Gamble J., Petley M. and Gunson A. (2004). Consumer evaluation of ‘Hayward’ kiwifruit of different at-harvest dry matter contents. Journal of Postharvest Biology and Technology. 34. 245-255.
Cicco N., Dichio B., Xiloyannis C., Sofo A., Lattanzio V., FergusonAR., Hewett EW., Gunson FA. and Hale CN. (2007). Influence of calcium on the activity of enzymes involved in Kiwifruit ripening. Journal of Acta Horticulture. 753: 433-438.
Crisosto, C.H. and Crisosto, G.M. (2001). Understanding consumer acceptance of early harvested Hayward kiwifruit. Postharvest Biology and Technology. 22: 205-13.
Crisosto, C.H., Mitcham, E.J. and Kader, A. (2010). Recommendations for Maintaining Postharvest Quality. Department of Plant Sciences, University of California, Davis, CA 95616.
Doshi, P.J. and Adsule, P.G. (2008). Effect of storage on physicochemical parameters, phenolic compound and antioxidant activity in grapes. Journal of Acta Horticulture. 785: 447-456.
Du, G., Li, M., Ma, F. and Liang, D. (2009). Antioxidant capacity and the relationship with polyphenol and Vitamin C in Actinidia fruits. Journal of Food Chemistary. 113: 557-562.
Dudonné S., Vitrac X., Coutière P., Woillez M. and Mérillon J.-M. (2009) Comparative study of antioxidant properties and total phenolic content of 30 plant extracts of industrial interest using DPPH, ABTS, FRAP, SOD, and ORAC assays. Journal of the Science of Food and Agriculture. 57:1768–1774.
Fattahi Moghadam, J. and Halajisani, M.F. (2012). Determination of suitable harvesting time and its effect on postharvest kiwifruit quality. International Journal of Horticultural Science and Technology. 26: 230-237. (In Persian with English abstract).
Fisk, C.L., Silver A.M., Strik B.C. and Zhao Y. (2008). Postharvest quality of hardy Kiwifruit (Actinidia arguta Ananasnaya) associated with packaging and storage conditions. Journal of Postharvest Biology and Technology. 47: 338-345.
Gayle, M., Crisosto, J., Hasey, J., Zegbe, A. and Crisosto, C.H. (2012). New quality index based on dry matter and acidity proposed for Hayward kiwifruit. California Agric. 66p.
Gorbanly Pour, R., Ghasemi-Nejad, M., Aqajanzadh, S. and Fatah Moghaddam, J. (2009). The effect of harvesting time on antioxidant capacity and storage life of kiwifruit Hayward. Azad University of Karaj 89-page senior thesis.
Hedge, J.E. and Hofreiter, B.T. (1962). In: whistler, R.L. and J.N. Be-Miller (Eds), Carbohydrate chemistry, Academic press, New York.211p.
Hosseinzadeh, S.R., Amiri, H. and Ismaili, A. (2017). Nutrition and biochemical responses of chickpea (Cicer arietinum L.) to vermicompost fertilizer and water deficit stress. Journal of Plant Nutrition. 40(16): 2259–2268.
Kalt, W. (2005). Effects of production and processing factors on major fruit and vegetable antioxidants. Journal of Food Science. 70: 11-19.
Kaur, C. and Kapoore, H.C. (2001). Actioxidant in fruit and vegetable the millennium health. International Journal of food Science and Technology. 36(1): 703-725.
Lata B. (2008). Apple peel antioxidant status in relation to genotype, storage type and time. Journal of Scientia Horticulturae. 117: 45-52.
Leja, M., Mareczek, A. and Ben, J. (2008). Antioxidant properties of two apple cultivars during long-term storage. Food Company Annual. 21: 396-401.
Li, W.X., Chen, Y.T., Yu D. and Jin, G. (2001). Study on harvest maturity of kiwifruit for wine. China South Fruit. 38: 56-76.
Lichtenthaler, H.K. (1987). Chlorophylls and Carotenoids, pigments of photosynthetic membrane. Enzyme research. 148: 350-382.
Lowry, O.H., Rosebrough, N.J., Farr, A.L. and Randapp, R.J. (1951). Protein measurement with the folin phenol reagent. Research Chemistary Journal. 191: 265-275.
Mazumdar, BC. and Majumder, BS. (2003). Methods on physicochemical Analysis of fruit. Data publishing house. Delhi. 1035 p.
McCready, R.M., Guggolz, J., Silviera, V and Owens, H.S. (1950). Determination of Starch and Amylase in Vegetables. Annual Review of Analytical Chemistry. 22:11-56.
Miller GL. (1959). Use of dinitrosalicylic acid reagent for determination of reducing sugar. Annual Review of Analytical Chemistry. 31: 426-428.
Montefiori, M., Mcghie, T.K., Hallett, I.C. and Costa, G. (2009). Changes in pigments and plastid ultrastructure during ripening of green-flashed and yellow-flashed kiwifruit. Scientia Horticulturae. 119: 377-387.
Mottaghi, H. (2009). Kiwifruit. Soroush Guidance Publication, 80p.
Prasanna, V., Prabha, T.N. and Tharanathan, R.N. (2007). Fruit ripening phenomena an overview. Journal of Critical Reviews in Food Science and Nutrition. 47: 1-19.
Razzaq K., Khan A.S., Malik A.U., Shahid M. and Ullah S. (2014). Role of putrescine in regulating fruit softening and antioxidative enzyme systems in ‘Samar Bahisht Chaunsa’ mango. Journal of Postharvest Biology and Technology. 96: 23-32.
Serrano, M., Guillen, F., Martinez-Romero, D., Castillo, S. and Valero, D. (2005). Chemical constituents and antioxidant activity of sweet cherry at different ripening stage. Agricultural Food Chemistry. 53: 2741-2745.
Singleton, VL., Orthofer, R. and Lamuela-Raventos, M.R. (1999). Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent. Oxidants and antioxidants. Journal of Methods in Enzymology. 299: 152-178.
Tavarini, S., Degl’Innocenti E., Remorini D., Massai, R. and Guidi, L. (2009). Polygalacturonase and b-galactosidase activities in Hayward kiwifruit as affected by light exposure, maturity stage and storage time. Journal of Scientica Horticulture. 120: 342-347.
Tavarini, S., Degl’Innocenti, E., Remorini, D., Massai, R. and Guidi, L. (2008). Antioxidant capacity, ascorbic acid, total phenols and carotenoids changes during harvest and after storage of Hayward kiwifruit. Journal of Food Chemistary. 107: 282-288.
Tombesi, A., Antognozzi, E. and Palliotti, A. (1993). Influence of light exposure on characteristics and storage life of kiwifruit. New Zealand Journal of Crop and Horticulture Science. 21: 87-92.
