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عینی تاری, فاطمه, احتشام نیا, عبداله, مومیوند, حسن, راجی, محمدرضا. (1404). کاربرد قبل و بعد از برداشت پوشش‌های خوراکی بر ویژگی‌های کیفی میوه سیب رقم گلدن دلیشز (Malus domestica cv. Golden Delicious). سامانه مدیریت نشریات علمی, 21(1), 79-101. doi: 10.22067/ifstrj.2024.89420.1358
فاطمه عینی تاری; عبداله احتشام نیا; حسن مومیوند; محمدرضا راجی. "کاربرد قبل و بعد از برداشت پوشش‌های خوراکی بر ویژگی‌های کیفی میوه سیب رقم گلدن دلیشز (Malus domestica cv. Golden Delicious)". سامانه مدیریت نشریات علمی, 21, 1, 1404, 79-101. doi: 10.22067/ifstrj.2024.89420.1358
عینی تاری, فاطمه, احتشام نیا, عبداله, مومیوند, حسن, راجی, محمدرضا. (1404). 'کاربرد قبل و بعد از برداشت پوشش‌های خوراکی بر ویژگی‌های کیفی میوه سیب رقم گلدن دلیشز (Malus domestica cv. Golden Delicious)', سامانه مدیریت نشریات علمی, 21(1), pp. 79-101. doi: 10.22067/ifstrj.2024.89420.1358
عینی تاری, فاطمه, احتشام نیا, عبداله, مومیوند, حسن, راجی, محمدرضا. کاربرد قبل و بعد از برداشت پوشش‌های خوراکی بر ویژگی‌های کیفی میوه سیب رقم گلدن دلیشز (Malus domestica cv. Golden Delicious). سامانه مدیریت نشریات علمی, 1404; 21(1): 79-101. doi: 10.22067/ifstrj.2024.89420.1358

کاربرد قبل و بعد از برداشت پوشش‌های خوراکی بر ویژگی‌های کیفی میوه سیب رقم گلدن دلیشز (Malus domestica cv. Golden Delicious)

مجله پژوهشهای علوم و صنایع غذایی ایران
دوره 21، شماره 1 - شماره پیاپی 91، فروردین و اردیبهشت 1404، صفحه 79-101    اصل مقاله (2.1 M)
نوع مقاله: مقاله پژوهشی
شناسه دیجیتال (DOI): 10.22067/ifstrj.2024.89420.1358
نویسندگان
فاطمه عینی تاری؛ عبداله احتشام نیا* ؛ حسن مومیوند؛ محمدرضا راجی
گروه علوم باغبانی، دانشکدۀ کشاورزی، دانشگاه لرستان، خرم آباد، ایران
چکیده
استفاده از پوشش‌های خوراکی، می‌تواند روشی مؤثر برای افزایش عمر انبارمانی میوه‌ها از جمله سیب باشند. این ترکیبات، پوشش‌های نازکی از مواد قابل خوردن هستند که به‌عنوان محافظ به‌منظور افزایش ماندگاری آن‌ها به کار گرفته می‌شوند و با ایجاد ساختار محافظت کننده در برابر آسیب‌های مکانیکی و تغییر اتمسفر درونی بافت، می‌توانند کیفیت میوه‌ها را افزایش دهند. به همین منظور، در این بررسی اثر محلول‌پاشی قبل از برداشت کیتوسان و اسانس مرزه و پس از برداشت کلرید کلسیم، بر برخی ویژگی‌های میوه سیب در چهار زمان مختلف (صفر، 60، 90 و 120 روز پس از برداشت) در دمای 4 درجه سانتی‌گراد مورد ارزیابی قرار گرفت. نتایج تجزیه واریانس نشان داد که اثر تیمار و زمان انبارمانی بر تمام ویژگی‌های مورد نظر در سطح یک درصد معنی‌دار بود. میوه‌های تیمار شده دارای محتوای فنول و فلاونوئید کل، فعالیت آنتی‌اکسیدانی، ویتامین ث و اسیدهای قابل تیتراسیون بالاتر و شاخص طعم، اسیدیته، مواد جامد محلول، مالون دی‌آلدئید و فعالیت آنزیم پلی‌فنول اکسیداز و کاهش وزن کم‌تر از شاهد بودند. بالاترین میزان محتوای فنول و فلاونوئید کل، فعالیت آنتی‌اکسیدانی، ویتامین ث و اسیدهای قابل تیتراسیون در هر چهار زمان اندازه‌گیری متعلق به تیمارهای کیتوسان + اسانس + کلرید کلسیم و کم‌ترین میزان مربوط به تیمار شاهد بود. همچنین در تیمار شاهد، در مدت زمان انبارمانی میزان مالون دی آلدئید، مواد جامد محلول، شاخص طعم و اسیدیته افزایش یافت. در میوه‌های تیمار شده با کیتوسان + اسانس، کم‌ترین اسیدیته و مواد جامد محلول مشاهده شد و در تیمار کیتوسان به تنهایی، بیش‌ترین اسیدهای قابل تیتراسیون و کم‌ترین شاخص طعم وجود داشت. به‌طور کلی، براساس نتایج به دست آمده مشاهده شد که کاربرد قبل از برداشت کیتوسان و اسانس و پس از برداشت کلرید کلسیم، موجب بهبود صفات کیفی میوه سیب رقم گلدن دلیشز شد.
کلیدواژه‌ها
اسیدهای قابل تیتراسیون؛ پوشش‎های خوراکی؛ مالون دی آلدئید؛ محتوای فنول کل
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