تأثیر پوشش خوراکی ترکیبی بر پایه صمغ کتیرا و آلوئه‌ورا بر کیفیت پس از برداشت توت‌فرنگی طی انبارداری

مجله پژوهشهای علوم و صنایع غذایی ایران

مقاله 2، دوره 13، شماره 3 - شماره پیاپی 45، مرداد و شهریور 1396، صفحه 39-54   

نوع مقاله: مقاله پژوهشی لاتین

شناسه دیجیتال (DOI): 10.22067/ifstrj.v1396i3.62317

نویسندگان

آریو امامی فر^{* 1}؛ سودابه باوایسی²

¹گروه صنایع غذایی دانشگاه بوعلی سینا، همدان.

²گروه صنایع غذایی دانشکده کشاورزی دانشگاه کردستان.

چکیده

اثرپوشش ترکیبی بر پایه ژل آلوئه‎‌ورا و ژل کتیرا بر ویژگی‌های میکروبی، فیزیکوشیمیایی و حسی توت‌فرنگی تازه طی 20 روز انبارداری (دمای یک درجه سانتی‌گراد و رطوبت نسبی 95 درصد) در مقایسه با نمونه بدون پوشش ارزیابی گردید. پوشش‌ها با مخلوط کردن محلول ژل آلوئه‌ورا رقیق‌شده (به‌نسبت 1:3 وزنی حجمی در آب مقطر) و ژل کتیرا (با غلظت 6/0 درصد وزنی  حجمی در آب مقطر) در  غلظت‌های مختلف (25% ژل آلوئه‌ورا + 75% ژل کتیرا، 50% ژل آلوئه‌ورا + 50% ژل کتیرا و 75% ژل آلوئه‌ورا + 25% ژل آلوئه‌ورا + 75% ژل کتیرا) تهیه شدند. پایداری میکروبی (تعداد کپک و مخمر و کل باکتری‌های مزوفیل هوازی)، خصوصیات فیزیکوشیمیایی (اسید آسکوربیک، کاهش وزن، سفتی، اسیدیته، مواد جامد محلول، محتوی آنتوسیانین، فنل کل و فعالیت ضد اکسایشی) و ویژگی‌های حسی (رنگ، طعم، بو و پذیرش کلی) نمونه‌ها  پس از 0، 4، 8، 12، 16 و 20 روز از شروع انبارداری در مقایسه با نمونه بدون پوشش (شاهد) ارزیابی گردید. پوشش‌های حاوی 50% ژل آلوئه‌ورا + 50% ژل کتیرا در مقایسه با نمونه‌های بدون پوشش به‌صورت معنی‌داری (05/0 p<) رشد میکروبی، کاهش وزن و تخریب اسید آسکوربیک را در نمونه‌های توت‌فرنگی کاهش داده و سفتی بافت، محتوای آنتوسیانین، فنل کل و ظرفیت ضداکسایشی آن‌ها را حفظ کردند. همچنین بیشترین امتیاز ویژگی‌های حسی به توت‌فرنگی‌های پوشش داده با 50% ژل آلوئه‌ورا + 50% ژل کتیرا اختصاص یافت. به‌هرترتیب محلول ترکیبی از دو ژل کتیرا و آلوئه‌ورا به‌عنوان یک فرمول پوششی مطلوب، علاوه‌بر خاصیت ضدمیکروبی زیاد، از توانایی بالایی در افزایش ماندگاری توت‌فرنگی تازه برخوردار بود.  

کلیدواژه‌ها

توت‌فرنگی؛ آلوئه‌ورا؛ صمغ کتیرا؛ عمر نگهداری

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