افزایش ماندگاری کیفیت میوه پرتقال (Citrus sinensis) با کاربرد ملاتونین خارجی از طریق بهبود برخی ویژگی‌های فیتوشیمیایی

مجله پژوهشهای علوم و صنایع غذایی ایران

دوره 21، شماره 3 - شماره پیاپی 93، مرداد و شهریور 1404، صفحه 317-335   

نوع مقاله: مقاله پژوهشی انگلیسی

شناسه دیجیتال (DOI): 10.22067/ifstrj.2025.91596.1399

نویسندگان

افسانه انصاری¹؛ محمد سعادتیان^{* 2}؛ رامین حاجی تقی لو¹؛ کاظم صدیق محمد²؛ راوین عبدالهادی عبدالله³؛ عبدالسمیع مجید طاها²

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

²گروه علوم پایه، دانشکده آموزش، دانشگاه سوران، سوران، عراق

³گروه داروسازی، مؤسسه خصوصی پلی تکنیک رواندز، سوران، عراق

چکیده

این مطالعه تأثیر تیمارهای ملاتونین (1 و 2 میلی‌مولار) را بر کیفیت پس از برداشت میوه پرتقال در طی 30 و 60 روز نگهداری در دمای سرد بررسی کرد. در این پژوهش، پارامترهایی مانند اسیدیته قابل تیتر (TA)، مواد جامد محلول کل (TSS)، ویتامین C، ظرفیت آنتی‌اکسیدانی، ترکیبات فنولی کل (TPC)، فلاونوئیدهای کل (TFC)، فعالیت آنزیم‌های پال (PAL) و کاتالاز (CAT)، و رنگ مورد ارزیابی قرار گرفت. ملاتونین به‌طور معنی‌داری کیفیت میوه را با حفظ سطوح بالاتر TSS، ویتامین C و ظرفیت آنتی‌اکسیدانی بهبود بخشید. هر دو تیمار به‌طور مؤثری از کاهش وزن میوه جلوگیری کرده و فعالیت آنزیم‌های آنتی‌اکسیدانی را افزایش دادند. در حالی‌که تیمار 2 میلی‌مولار ملاتونین در مراحل ابتدایی نگهداری اثربخشی بیشتری داشت، تیمار 1 میلی‌مولار در حفظ کیفیت در بازه‌های طولانی‌تر عملکرد پایدارتری نشان داد. تیمارهای ملاتونین همچنین بر ویژگی‌های رنگ میوه تأثیر گذاشتند که نشان‌دهنده بهبود احتمالی جذابیت ظاهری میوه است. این یافته‌ها پتانسیل ملاتونین را به‌عنوان نگهدارنده طبیعی برای بهبود کیفیت پس از برداشت و افزایش ماندگاری میوه پرتقال نشان می‌دهند. برای دستیابی به مدیریت مؤثر و پایدار میوه، تحقیقات بیشتری برای بهینه‌سازی غلظت‌های ملاتونین و بررسی ترکیب آن با سایر روش‌های نگهداری مورد نیاز است.

کلیدواژه‌ها

آنتی‌اکسیدان؛ آنزیم PAL؛ پس از برداشت؛ کاهش وزن؛ کیفیت میوه

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