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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 | ||
| عنوان مقاله [English] | ||
| Investigating the Synergistic Effect of Edible Coatings and Modified Atmosphere on the Quality Characteristics and Shelf Life of Pear | ||
| نویسندگان [English] | ||
| Ali Masoumnia1؛ Reza Tabatabaei kolor2؛ Ali Motevali3 | ||
| 1Dept. of Biosystem Eng., Faculty of Ag. Engineering, Sari Agricultural Sciences and Natural Resources University, Sari, Iran | ||
| 2Scientific member/Department of Mechanics of Biosystems Engineering, Faculty of Crop Engineering, Sari University of Agricultural Sciences and Natural Resources | ||
| 3Dept. of Biosystem Eng,, Faculty of Agricultural Engineering, Sari Agricultural Sciences and Natural resources University, Sari, Iran | ||
| چکیده [English] | ||
| ABSTRACT: In this research, the effects of gas combinations, different edible coatings and storage period on the post- harvest quality of pear were investigated during storage time. The treatments were considered as two treatments of gas combinations including 10%CO2, 15%O2 (1) and 15%CO2, 10%O2 (2), five types of coating including control, propolis, 0.5 and1% chitosan and wax, and three storage time including the first, sixth and eleventh weeks. The effects of above mentioned treatments were investigated on the weight loss, firmness, soluble solids, titratable acidity and pH during 11 weeks' storage using completely randomized design with factorial test in three replicates. Analysis of variance results indicated that the effects of gas combinations, coating type and storage time, and double and triple interactions on the measured factors except pH were significant at the levels of 1 and 0.5%. At the end of the storage period, the fruit weight loss increased, which this weight loss in sample treated by the second gas combination along with wax coating and 1% chitosan coating was lower. Soluble solids and titratable acidity showed a decreasing trend over time. Total soluble solids and titratable acidity were better maintained in the samples treated by coating along with modified atmosphere 1% chitosan concentration along with the second gas combination also had a good effect on maintaining the firmness of pear fruit at 11 weeks of storage 1% chitosan coating and wax coating created a favorable atmosphere and better preserved the pear properties. The second gas combination (and 15%CO2, 10%O2 was more suitable for pear due to higher CO2 and respiration reduction. Generally, pear coated with 1% chitosan and stored in modified atmosphere with the second gas combination 15%CO2, 10%O2 had better quality parameters than other treatments. | ||
| کلیدواژه‌ها [English] | ||
| Pear, Packaging, Modified atmosphere, Coating | ||
| مراجع | ||
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