کاربرد پس از برداشت ال-فنیل‌آلانین بر ماندگاری و ویژگی‌های فیزیکوشیمیایی توت‌فرنگی رقم ̓سابرینا̒ در طی نگهداری در سردخانه

علوم باغبانی

مقاله 10، دوره 38، شماره 3 - شماره پیاپی 63، مهر 1403، صفحه 611-625   

نوع مقاله: مقالات پژوهشی

شناسه دیجیتال (DOI): 10.22067/jhs.2024.87437.1334

نویسندگان

کریم منداحکی^* ؛ حمید حسن پور

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

چکیده

توت‌فرنگی یکی از میوه‌هایی است که به‌دلیل رنگ، شکل، عطر و طعم آن معروف و به‌دلیل محتوای بالای ترکیبات فعال زیستی مانند ویتامین C، ویتامین E، بتا کاروتن و آنتوسیانین‌ها، یکی از مهم‌ترین میوه‌ها از نظر اقتصادی در سراسر جهان می‌باشد اما این میوه در برابر بیماری‌ها و پوسیدگی بسیار آسیب‌پذیر است. یکی از چالش‌های مهم جهانی ضایعات مواد غذایی است. از ترکیبات شیمیایی نظیر اسیدهای آمینه می‌توان جهت افزایش ماندگاری پس از برداشت به‌عنوان یک تیمار مناسب استفاده کرد. در این پژوهش اثر تیمار پس از برداشت ال_فنیل‌آلانین در غلظت‌های (صفر، 4 و 8 میلی‌مولار) و زمان انبارمانی (5، 10 و 15 روز) بر خصوصیات فیزیکوشیمیایی میوه توت‌فرنگی رقم ̓سابرینا̒ طی مدت انبارمانی به‌صورت آزمایش فاکتوریل در قالب طرح کاملاً تصادفی با سه تکرار مورد بررسی قرار گرفت. بر اساس نتایج حاصله، بیشترین مقدار شاخص رنگ b^* در تیمار 4 میلی‌مولار، مواد جامد محلول (تیمار 8 میلی‌مولار)، شاخص طعم (تیمار 4 میلی‌مولار)، ظرفیت آنتی‌اکسیدانی (تیمار 4 میلی‌مولار) و محتوی فنل کل (تیمار 8 میلی‌مولار) بود. همچنین کمترین درصد کاهش وزن و کاهش سفتی در تیمار 4 میلی‌مولار مشاهده شد. بطور کلی نتایج بدست آمده نشان داد که می‌توان از تیمار 4 میلی‌مولار ال-فنیل‌آلانین به‌عنوان مناسب‌ترین غلظت برای افزایش ماندگاری پس از برداشت توت‌فرنگی رقم ̓سابرینا̒ استفاده نمود.

کلیدواژه‌ها

اسیدآمینه؛ اسیدیته قابل تیتراسیون؛ سفتی بافت میوه؛ فنل کل

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