حفظ کیفیت میوه چیکو (Manilkara zapota) در مدت انبارمانی با کاربرد آمینواسیدها (فنیل‎‌آلانین، گلوتاتیون و ال‌آرژنین) و تنظیم‌کننده رشد (ملاتونین)

مجله پژوهشهای علوم و صنایع غذایی ایران

مقالات آماده انتشار، پذیرفته شده، انتشار آنلاین از تاریخ 27 مرداد 1404

نوع مقاله: مقاله پژوهشی

شناسه دیجیتال (DOI): 10.22067/ifstrj.2025.91169.1389

نویسندگان

سلیمه ابراهیمی میمند¹؛ لیلا جعفری^{* 1}؛ عبدالمجید میرزاعلیان دستجردی¹؛ اصغر رمضانیان²

¹گروه علوم باغبانی، دانشکده کشاورزی، دانشگاه هرمزگان، بندرعباس، ایران

²گروه علوم باغبانی، دانشکده کشاورزی، دانشگاه شیراز، شیراز، ایران

چکیده

فساد میوه چیکو (Manikara zapota) عمدتا به‎دلیل حساسیت به شرایط دمایی و کاهش رطوبت رخ می‎دهد که تأثیر منفی بر کیفیت و ماندگاری آن دارد. این پژوهش با هدف ارزیابی تأثیر آمینواسیدها و تنظیم‌کننده رشد بر حفظ کیفیت و افزایش عمر انیارمانی چیکو انجام شد. میوه‎ها به‎مدت 2 دقیقه در محلول‎های فنیل‎‌آلانین (8 میلی‌مولار)، گلوتاتیون (0.05 درصد)، ملاتونین (0.5 میلی‌مولار) و ال‌آرژنین (1 میلی‌مولار) در مقایسه با شاهد (آب مقطر) غوطه‎ور شده و سپس در محیط خشک شدند. پس از اعمال تیمار، میوه‎ها در سردخانه با دمای 1±8 درجه سلسیوس و رطوبت نسبی 5±90 درصد نگهداری شدند. آزمایش به‌صورت فاکتوریل در قالب طرح کاملا تصادفی با سه تکرار انجام شد و ارزیابی کیفیت میوه‎ها در در پنج زمان انبارمانی (صفر، 10، 20، 30 و 40 روز) صورت گرفت. پس از پایان دوره، میوه‌ها به‎مدت یک روز در دمای محیط (25 درجه سلیسیوس) نگهداری شدند تا تغییرات کمی آنها بررسی شود. نتایج نشان داد که تیمار فنیل‎آلانین توانست به‎میزان 9.37 درصد از کاهش وزن میوه در 40 روز نگهداری جلوگیری کند و در نهایت، سفتی بافت میوه چیکو در تیمارهای ملاتونین و گلوتاتیون نسبت به شاهد به‎ترتیب 22.31 و 19.95 درصد در پایان آزمایش افزایش یافت. همچنین، تیمار گلوتاتیون سبب افزایش 56.79 درصدی میزان اسید آسکوربیک نسبت به شاهد در 40 روز نگهداری میوه شد. در پایان 40 روز آزمایش، تیمارهای آرژنین، ملاتونین و گلوتاتیون به‌میزان 6.98، 6.60 و 6.41 درصد نسبت به شاهد سبب کاهش مواد جامد محلول در میوه چیکو شدند. افزون بر این در پایان زمان نگهداری، تیمار آرژنین توانست به‎میزان 32 درصد اسید قابل تیتر میوه را افزایش دهد. این مطالعه نشان داد که تیمارهای مورد استفاده در این تحقیق می‎توانند به‎طور مؤثری بر بهبود کیفیت و حفظ خصوصیات تغذیه‎ای میوه چیکو در طول دوره نگه‌داری مؤثر باشند. این نتایج پتانسیل استفاده از این ترکیبات را به‎عنوان راهکارهایی برای افزایش عمر مفید و حفظ کیفیت میوه‎ها تأکید می‌کند.

کلیدواژه‌ها

آرژنین؛ فعالیت آنتی‎اکسیدانی؛ فنیل‎آلانین؛ گلوتاتیون؛ ملاتونین

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