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قربانی, بهاره, نجف زاده, رقیه. (1401). نقش ملاتونین بر خصوصیات پس از برداشت میوه گیلاس رقم ’سیاه مشهد‘ طی دوره انبارمانی. سامانه مدیریت نشریات علمی, 36(1), 71-85. doi: 10.22067/jhs.2021.67437.1001
بهاره قربانی; رقیه نجف زاده. "نقش ملاتونین بر خصوصیات پس از برداشت میوه گیلاس رقم ’سیاه مشهد‘ طی دوره انبارمانی". سامانه مدیریت نشریات علمی, 36, 1, 1401, 71-85. doi: 10.22067/jhs.2021.67437.1001
قربانی, بهاره, نجف زاده, رقیه. (1401). 'نقش ملاتونین بر خصوصیات پس از برداشت میوه گیلاس رقم ’سیاه مشهد‘ طی دوره انبارمانی', سامانه مدیریت نشریات علمی, 36(1), pp. 71-85. doi: 10.22067/jhs.2021.67437.1001
قربانی, بهاره, نجف زاده, رقیه. نقش ملاتونین بر خصوصیات پس از برداشت میوه گیلاس رقم ’سیاه مشهد‘ طی دوره انبارمانی. سامانه مدیریت نشریات علمی, 1401; 36(1): 71-85. doi: 10.22067/jhs.2021.67437.1001

نقش ملاتونین بر خصوصیات پس از برداشت میوه گیلاس رقم ’سیاه مشهد‘ طی دوره انبارمانی

علوم باغبانی
مقاله 6، دوره 36، شماره 1 - شماره پیاپی 53، خرداد 1401، صفحه 71-85    اصل مقاله (988.04 K)
نوع مقاله: مقالات پژوهشی
شناسه دیجیتال (DOI): 10.22067/jhs.2021.67437.1001
نویسندگان
بهاره قربانی* 1؛ رقیه نجف زاده2
1گروه باغبانی، دانشکده کشاورزی و منابع طبیعی، دانشگاه ارومیه، ارومیه، ایران
2گروه گیاهان دارویی، مرکز آموزش عالی شهید باکری میاندوآب، دانشگاه ارومیه، ایران
چکیده
میوه گیلاس دارای ارزش غذایی بالایی بوده و به دلیل طعم و مزه مطلوب، و ظاهر جذاب از اهمیت بالایی برخوردار است. این میوه به دلیل حساس بودن به صدمات حمل و نقل، کاهش رطوبت و فساد پذیر بودن عمر انبارمانی بسیار کوتاهی دارد. میوه گیلاس پس از برداشت، به­سرعت دچار زوال شده و در برخی موارد به­دلیل مدت زمان انتقال و بازاریابی، با کیفیت مناسب به­دست مصرف­کنندگان نمی‌رسد. بنابراین استفاده از ترکیبات طبیعی جهت افزایش ماندگاری و حفظ کیفیت آن ضروری به نظر می­رسد. در پژوهش حاضر تیمار غوطه وری ملاتونین به مدت 15 دقیقه در چهار سطح صفر (شاهد)، 50، 100 و 200 میکرومولار به صورت فاکتوریل در قالب طرح کاملاً تصادفی با سه تکرار بر روی میوه‌ گیلاس رقم ’سیاه مشهد‘ اعمال شد و میوه­ها در سردخانه در دمای 1±5 درجه سانتی­گراد و رطوبت نسبی 85 درصد به مدت 35 روز نگهداری شدند. پارامترهایی مانند کاهش­وزن، اسیدیته قابل تیتراسیون، اسیدهای آلی، مواد جامد محلول، آنتی­اکسیدان (DPPH)، ترکیبات فنلی، محتوای آنتوسیانین، فعالیت آنزیم‌­های پراکسیداز و آسکوربات پراکسیداز به مدت پنج هفته بررسی شدند. نتایج نشان داد میوه­‌های تیمار شده با ملاتونین در غلظت200 میکرومولار نسبت به سایر تیمارها و شاهد، میزان (40 درصد) کاهش ­وزن کمتری داشتند و همچنین در این میوه­ها میزان ترکیبات فنلی (25 میلی‌گرم بر صد گرم وزن تر اسید گالیک)، مواد جامد محلول (4 درصد بریکس) و فعالیت آنزیم­‌های پراکسیداز و آسکوربات پراکسیداز (20 واحد بر میلی­گرم پروتئین) افزایش یافتند. ترکیب ملاتونین خاصیت آنتی­اکسیدانی بالایی داشته و قادر است مانند یک ترکیب محافظت کننده عمل کرده و رادیکال­های آزاد را مهار نماید. در این پژوهش دیده شد غلظت200 میکرومولار توانسته است عمر انبارداری میوه گیلاس را با حفظ خواص آنتی­اکسیدانی بالا برده و کیفیت را بهبود بخشد.
کلیدواژه‌ها
آنتی‌اکسیدان؛ آنتوسیانین؛ بازار پسندی؛ پوشش خوراکی؛ فنل
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