مقایسه اثر اسانس نعناع فلفلی (Mentha × piperita L.) به دو صورت آزاد و نانوکپسوله‌شده بر برخی خصوصیات فیزیکوشیمیایی میوه گوجه‌فرنگی گیلاسی (Solanum lycopersicum L.)

علوم باغبانی

مقاله 5، دوره 39، شماره 3، مهر 1404، صفحه 440-421   

نوع مقاله: مقالات پژوهشی

شناسه دیجیتال (DOI): 10.22067/jhs.2025.89741.1377

نویسندگان

معصومه وکیلی قرطاول¹؛ حسین آروئی^{* 1}؛ شیوا گل محمدزاده²؛ محبوبه ناصری³؛ لیلا بندیان¹

¹گروه مهندسی علوم باغبانی و فضای سبز، دانشکده کشاورزی، دانشگاه فردوسی مشهد، مشهد، ایران

²گروه نانوفناوری دارویی و مرکز تحقیقات نانوفناوری، دانشکده داروسازی، دانشگاه علوم پزشکی مشهد، مشهد، ایران

³گروه تولیدات گیاهی، دانشکده کشاورزی، دانشگاه تربت حیدریه، تربت حیدریه، ایران

چکیده

گوجه­فرنگی گیلاسی (Solanum lycopersicum L.) به‌دلیل داشتن مواد مغذی ضروری مانند قندها، اسیدها، ویتامین­ها، مواد معدنی، ترکیبات فنلی، کاروتنوئیدهایی مانند لیکوپن نقش کلیدی در رژیم غذایی انسان دارند. با این‌حال، این میوه به‌دلیل خاصیت پس­رسی، فسادپذیر بوده و ماندگاری کوتاهی دارد. این مطالعه با هدف بررسی اثر غلظت‌های مختلف (025/0، 05/0، 075/0، 1/0 و 2/0 درصد) اسانس نعناع فلفلی و نانوذرات لیپیدی جامد حاوی اسانس نعناع فلفلی بر خواص فیزیولوژیکی و بیوشیمیایی میوه گوجه‌فرنگی گیلاسی رقم سانتیاگوی هلندی به‌مدت 28 روز نگهداری در سردخانه با دمای هشت درجه سلسیوس انجام شد. نتایج نشان داد که میوه­های تیمارشده با تیمار نانوذرات لیپیدی جامد حاوی اسانس به­ویژه در غلظت 2/0 درصد، میزان آب میوه (حدود 85 درصد)، اسیدیته کل (حدود 51 درصد)، محتوای کلروفیل کل، محتوای آنتوسیانین، فلاونوئید و فلاونول بیشتری در مقایسه با میوه­های تیمارشده با اسانس آزاد و گروه شاهد داشتند. با این‌حال، این تیمار میزان مواد جامد محلول (حدود 54 درصد)، چگالی آب میوه (حدود 75 درصد)، محتوای کاروتنوئید، لیکوپن و pH آب میوه کمتری در مقایسه با میوه­های تیماردشده با اسانس آزاد و گروه شاهد داشتند. این تیمار همچنین به­طور مؤثری میزان نشت الکترولیت غشاء سلولی میوه (حدود 56 درصد) را کاهش داد، ولی میزان نشت الکترولیت میوه­های تیمارشده با اسانس آزاد نعناع فلفلی در غلظت­های 1/0 و 2/0 درصد در مقایسه با گروه شاهد بالاتر بود. بنابراین، ترکیب اسانس با نانوذرات لیپیدی جامد می‌تواند کیفیت میوه را حفظ کرده و از آسیب بافتی جلوگیری کرده و فرآیند رسیدن را به تأخیر بیندازد.

کلیدواژه‌ها

چگالی آب میوه؛ لیکوپن؛ نشت الکترولیت؛ نگهداری سرد

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