افزایش ترکیبات آنتی‌اکسیدانی و حفظ کیفیت ظاهری میوه گیلاس در زمان پس از برداشت تحت تأثیر اسانس مرزنجوش

علوم باغبانی

مقاله 11، دوره 37، شماره 1 - شماره پیاپی 57، فروردین 1402، صفحه 151-166   

نوع مقاله: مقالات پژوهشی

شناسه دیجیتال (DOI): 10.22067/jhs.2022.73954.1114

نویسندگان

چنور حسینی^{* 1}؛ محمدرضا اصغری¹؛ مریم خضری²

¹گروه علوم باغبانی، دانشکده کشاورزی، دانشگاه ارومیه، ارومیه، ایران

²مؤسسه تحقیقات گیاه‌پزشکی کشور، سازمان تحقیقات، آموزش و ترویج کشاورزی، تهران، ایران

چکیده

گیلاس از جمله میوه­هایی است که بدلیل فسادپذیری بالا متحمل ضایعات فیزیولوژیکی پس از برداشت می­شود. باتوجه به اثبات فعالیت ضد قارچی اسانس­های گیاهی، استفاده از آن­ها به­عنوان یک ایده طبیعی در جهت کاهش ضایعات پس از برداشت، افزایش ماندگاری و تضمین سلامت مصرف‌کنندگان محصولات باغبانی مطرح می­باشد. در تحقیق حاضر، تأثیر غلظت­های مختلف اسانس مرزنجوش (صفر، 250، 500، 750 و 1000 میکرولیتر در لیتر) و زمان انبارداری (روز 15ام و 30ام) بر واکنش­های بیوشیمیایی میوه گیلاس شامل فعالیت آنزیم فنیل آلانین آمونیالیاز، محتوای آنتوسیانین کل، میزان اسید آسکوربیک، رنگ بافت، فعالیت آنزیم پلی­فنل­اکسیداز، پوسیدگی و قهوه­ای شدن دم میوه با سه تکرار در قالب طرح کاملاً تصادفی مورد ارزیابی قرار گرفت. میوه­های تیمار شده به مدت 30 روز در دمای 1±0 درجه سانتی­گراد و رطوبت نسبی 95-90 درصد به سردخانه منتقل شدند. اندازه­گیری کیفی میوه­ها طی سه دوره زمانی قبل از نگهداری، روز 15ام و روز 30ام نگهداری انجام گرفت. نتایج حاصل از این ارزیابی نشان داد که اسانس مرزنجوش به طور معنی­داری فعالیت آنزیم فنیل­آلانین­آمونیالیاز، محتوای آنتوسیانین کل، میزان اسید آسکوربیک و تغییر رنگ را در سطح بالایی حفظ نمود. همچنین سرعت افزایش فعالیت آنزیم پلی­فنل­اکسیداز، تغییرپذیری رنگ بافت، پوسیدگی و قهوه­ای شدن دم میوه گیلاس را کاهش داد. این موارد منجر گردید تا با کاربرد اسانس مرزنجوش شاهد ثبات بازارپسندی این میوه طی روزهای نگهداری باشیم. در نهایت مطابق یافته­های پژوهش حاضر و با توجه به حفظ کیفیت و ماندگاری میوه­های گیلاس تیمار شده نسبت به میوه­های بدون تیمار، می­توان به جای ترکیبات شیمیایی مضر، اسانس مرزنجوش را به­عنوان افزودنی مجاز در زمان نگهداری میوه گیلاس توصیه نمود.

کلیدواژه‌ها

بازارپسندی؛ ترکیبات زیستی؛ سیستم دفاعی؛ ماندگاری میوه

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