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مولائی, ساناز, ربیعی, ولی, سلیمانی, علی, رضوی, فرهنگ. (1400). تأثیر ژل آلوئه‌ورا‎ ‎برکاهش سرمازدگی، پوسیدگی و حفظ ویژگی‌های کیفی میوه انار ‏‏(‏Punica granatum L.‎‏) طی دوره انبارمانی. , 52(3), 565-580. doi: 10.22059/ijhs.2020.308327.1834
ساناز مولائی; ولی ربیعی; علی سلیمانی; فرهنگ رضوی. "تأثیر ژل آلوئه‌ورا‎ ‎برکاهش سرمازدگی، پوسیدگی و حفظ ویژگی‌های کیفی میوه انار ‏‏(‏Punica granatum L.‎‏) طی دوره انبارمانی". , 52, 3, 1400, 565-580. doi: 10.22059/ijhs.2020.308327.1834
مولائی, ساناز, ربیعی, ولی, سلیمانی, علی, رضوی, فرهنگ. (1400). 'تأثیر ژل آلوئه‌ورا‎ ‎برکاهش سرمازدگی، پوسیدگی و حفظ ویژگی‌های کیفی میوه انار ‏‏(‏Punica granatum L.‎‏) طی دوره انبارمانی', , 52(3), pp. 565-580. doi: 10.22059/ijhs.2020.308327.1834
مولائی, ساناز, ربیعی, ولی, سلیمانی, علی, رضوی, فرهنگ. تأثیر ژل آلوئه‌ورا‎ ‎برکاهش سرمازدگی، پوسیدگی و حفظ ویژگی‌های کیفی میوه انار ‏‏(‏Punica granatum L.‎‏) طی دوره انبارمانی. , 1400; 52(3): 565-580. doi: 10.22059/ijhs.2020.308327.1834

تأثیر ژل آلوئه‌ورا‎ ‎برکاهش سرمازدگی، پوسیدگی و حفظ ویژگی‌های کیفی میوه انار ‏‏(‏Punica granatum L.‎‏) طی دوره انبارمانی

علوم باغبانی ایران
دوره 52، شماره 3، آذر 1400، صفحه 565-580    اصل مقاله (1.43 M)
نوع مقاله: مقاله پژوهشی
شناسه دیجیتال (DOI): 10.22059/ijhs.2020.308327.1834
نویسندگان
ساناز مولائی1؛ ولی ربیعی* 2؛ علی سلیمانی2؛ فرهنگ رضوی3
1دانشجوی دکتری، دانشکده کشاورزی، دانشگاه زنجان، زنجان، ایران
2دانشیار، دانشکده کشاورزی، دانشگاه زنجان، زنجان، ایران
3استادیار، دانشکده کشاورزی، دانشگاه زنجان، زنجان، ایران
چکیده
انار (Punica granatum L.) از میوه‌های نیمه­گرمسیری و حساس به سرمازدگی است، لذا نگهداری آن در سردخانه با محدودیت­هایی همراه می­باشد. در این مطالعه تأثیر پوشش ژل آلوئه­ورا (0، 40 و 80 درصد) بر سرمازدگی، کیفیت تغذیه­ای و پوسیدگی میوه انار طی 90 روز نگهداری در دمای 4 درجه سانتی­گراد و رطوبت نسبی 90-85 درصد مورد ارزیابی قرار گرفت. نمونه­برداری جهت سنجش صفات مورد نظر طی سه دوره 30، 60 و 90 روزه انجام گرفت. نتایج نشان­ داد تیمار ژل آلوئه­ورا درصد سرمازدگی و پوسیدگی را به طور معنی‌داری کاهش داد و پس از 90 روز انبارمانی کمترین میزان سرمازدگی (16/11 درصد) و پوسیدگی (66/18 درصد) در میوه‌هایی تیمارشده با ژل آلوئه­ورا 80 درصد مشاهده شد. این تیمار همچنین سطح مالون­دی­آلدهید (به عنوان شاخص پراکسیداسیون لیپیدهای غشا)، نشت الکترولیت و کاهش وزن میوه را به خوبی کنترل نموده است. علاوه بر این، تیمار 80 درصد آلوئه­ورا موجب افزایش ظرفیت آنتی‌اکسیدانی و فعالیت آنزیم­های سوپراکسید دیسموتاز، کاتالاز و آسکوربات پراکسیداز و حفظ میزان اسید آسکوربیک شد. مقادیر بالای فنول کل، فلاونوئید و آنتوسیانین در میوه‌های تیمار شده با ژل آلوئه­ورا مشاهده شد که در نتیجه فعالیت بالای آنزیم فنیل­­آلانین­آمونیالیاز و فعالیت پایین آنزیم پلی­فنول اکسیداز بود. در نتیجه، کاربرد ژل آلوئه­ورا با غلظت 80 درصد، به عنوان یک پوشش طبیعی، می­تواند و ایمن موجب افزایش تحمل به تنش سرمایی و حفظ خواص کیفی میوه انار در طول دوره انبارمانی شود.
کلیدواژه‌ها
ظرفیت آنتی‌اکسیدانی؛ نشت الکترولیت؛ مالون‌دی‌آلدهید؛ فنول کل‏
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آمار
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