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بررسی اثر هم افزایی پوششهای خوراکی و اتمسفر اصلاح شده بر خصوصیات کیفی و ماندگاری گلابی | ||
مهندسی بیوسیستم ایران | ||
دوره 52، شماره 3، مهر 1400، صفحه 421-434 اصل مقاله (1.25 M) | ||
نوع مقاله: مقاله پژوهشی | ||
شناسه دیجیتال (DOI): 10.22059/ijbse.2021.311810.665347 | ||
نویسندگان | ||
علی معصوم نیا1؛ رضا طباطبایی کلور* 2؛ علی متولی3 | ||
1گروه مکانیک بیوسیستم، دانشکده مهندسی زراعی، دانشگاه علوم کشاورزی و منابع طبیعی ساری، ساری، ایران | ||
2عضو هیئت علمی/گروه مهندسی مکانیک بیوسیستم، دانشکده مهندسی زراعی، دانشگاه علوم کشاورزی و منابع طبیعی ساری | ||
3استادیار ، گروه مهندسی بیوسیستم، دانشکده مهندسی زراعی، دانشگاه علوم کشاورزی و منابع طبیعی ساری، ساری، ایران | ||
چکیده | ||
چکیده: در ﭘﮋوﻫﺶ ﺣﺎﺿﺮ، ﺗﺎﺛﯿﺮ ترکیب گازی، پوششهای خوراکی مختلف و دوره انبارداری ﺑﺮ ﮐﯿﻔﯿﺖ ﭘﺲ از ﺑﺮداﺷﺖ میوه گلابی در طول دوره نگهداری ﻣﻮرد ﺑﺮرﺳﯽ ﻗﺮار ﮔﺮﻓﺖ. ﺗﯿﻤﺎرﻫﺎ ﻋﺒﺎرت ﺑﻮدﻧﺪ از دو تیمار ﺗﺮﮐﯿﺐ ﮔﺎزی اول (10 درصد دیاکسیدکربن و 15 درصد اکسیژن) و ترکیب گازی دوم (15 درصد دیاکسید کربن و 10 درصد اکسیژن)، پنج ﻧﻮع ﭘﻮﺷﺶ خوراکی شامل شاهد، پوشش بره موم، کیتوزان 5/0 و 1درصد و پوشش واکس و سه دوره نگهداری هفته اول، ششم و یازدهم. ﺗﺎﺛﯿﺮ ﺗﯿﻤﺎرﻫﺎی ﻣﻮرد اﺷﺎره ﺑﺮ ﻓﺎﮐﺘﻮرﻫﺎی درﺻﺪ ﮐﺎﻫﺶ وزن، ﺳﻔﺘﯽ ﺑﺎﻓﺖ، ﻣﻮاد ﺟﺎﻣﺪ ﻣﺤﻠﻮل، اﺳﯿﺪﯾﺘﻪ ﻗﺎﺑﻞ ﺗﯿﺘﺮاﺳﯿﻮن و pH در ﭘﺎﯾﺎن 11 هفته از زﻣﺎن ﻧﮕﻬﺪاری در ﻗﺎﻟﺐ ﻃﺮح ﮐﺎﻣﻼ ﺗﺼﺎدﻓﯽ ﺑﺎ آزﻣﺎﯾﺶ ﻓﺎﮐﺘﻮرﯾﻞ در ﺳﻪ ﺗﮑﺮار ﺑﺮرﺳﯽ ﺷﺪ. ﻧﺘﺎﯾﺞ ﺗﺠﺰﯾﻪ وارﯾﺎﻧﺲ ﻧﺸﺎن داد ﮐﻪ اﺛﺮات ﺗﺮﮐﯿﺐ ﮔﺎزی، ﻧﻮع ﭘﻮﺷﺶ و دوره انبارداری و اثرات متقابل دوگانه و سه گانه ﺑﺮ ﻓﺎﮐﺘﻮرﻫﺎی ﻣﻮرد اﺷﺎره بجز pH در ﺳﻄﺢ 5 و 1 درصد ﻣﻌﻨﯽدار بود. در پایان دوره انبارداری درصد کاهش وزن میوهها افزایش یافت که از وزن میوه در ترکیب گازی دوم بههمراه پوشش واکس و پوشش کیتوزان 1 درصد کمتر کاسته شد. مواد جامد محلول و اسیدیته قابل تیتراسیون با گذشت زمان روند نزولی را نشان دادند. میوههای پوششداده شده بههمراه اتمسفر اصلاح شده مواد جامد محلول و اسیدیته قابل تیتراسیون را به نحو بهتری حفظ نمودند. غلظت 1 درصد کیتوزان نیز در حفظ سفتی میوه گلابی با ترکیب گازی دوم در 11 هفته نگهداری میوه عملکرد خوبی داشت. پوشش کیتوزان با غلظت 1 درصد و پوشش واکس ﺑﺎﻋﺚ اﯾﺠﺎد اﺗﻤﺴﻔﺮ ﻣﻄﻠﻮب و ﺣﻔﻆ ﺑﻬﺘﺮ ﺧﺼﻮﺻﯿﺎت گلابی ﺷﺪ. ﺗﺮﮐﯿﺐ ﮔﺎزی دوم (15 درصد دی اکسید کربن و 10 درصد اکسیژن) ﺑﻪ دﻟﯿﻞ داﺷﺘﻦ CO2 ﺑﯿﺸﺘﺮ و ﮐﻢ ﮐﺮدن ﺗﻨﻔﺲ ﺑﺮای میوه گلابی ﻣﻨﺎﺳﺐﺗﺮ ﺑﻮد. ﺑﻄﻮرﮐﻠﯽ ﻧﮕﻬﺪاری گلابی در ﺑﺴﺘﻪﺑﻨﺪی ﺑﺎ اﺗﻤﺴﻔﺮ اﺻﻼح ﺷﺪه با ترکیب گازی دوم (15 درصد دی اکسید کربن و 10 درصد اکسیژن) بههمراه استفاده از پوشش کیتوزان با غلظت 1 درصد نسبت به سایر تیمارها دارای پارامترهای کیفی بالاتری در میوه گلابی بوده است. | ||
کلیدواژهها | ||
گلابی؛ اتمسفر اصلاح شده؛ پوشش خوراکی؛ مواد جامد محلول | ||
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