بررسی ویژگی‌های کیفی، فیزیکوشیمیایی و ماندگاری قارچ تکمه‌ای (Agaricus bisporus) با کاربرد اسید سیتریک و کلرید کلسیم
محورهای موضوعی : روشهای نگهداری مواد غذایی
الهام دانائی
1
(
استادیار گروه علوم باغبانی، واحد گرمسار، دانشگاه آزاد اسلامی، گرمسار، ایران
)
محمد قندالی
2
(
گروه علوم باغبانی، واحد گرمسار، دانشگاه آزاد اسلامی، گرمسار، ایران
)
کلید واژه: اسید سیتریک, انبارمانی, فعالیت آنزیم, کلرید کلسیم,
چکیده مقاله :
مقدمه: قارچ تکمه‌ای (Agaricus bisporus) دارای ارزش غذایی بالایی است اما به دلیل نداشتن پوشش محافظ طبیعی به سرعت کیفیت خوراکی خود را از دست می‌دهد، کاربرد تیمارهای پس از برداشت نظیر اسید سیتریک به‌عنوان یک آنتی‌اکسیدان ضد پیری و کلرید کلسیم به دلیل نقش یون کلسیم در استحکام دیواره سلولی می‌تواند موجب حفظ کیفیت و ماندگاری قارچ تکمه‌ای گردد، هدف از این پژوهش بررسی اثر اسید سیتریک و کلرید کلسیم بر ویژگی‌های کیفی، فیزیکوشیمیایی و ماندگاری قارچ تکمه‌ای می‌باشد. مواد و روش‌ها: آزمایش به‌صورت فاکتوریل در قالب طرح آماری کاملاً تصادفی شامل دو عامل غوطه‌وری با اسید سیتریک (صفر،5/1 و 3میلی‌مولار)، کلرید کلسیم (صفر، 1 و 2درصد) و اثرات متقابل آن‌ها و ماندگاری پس از برداشت (شروع آزمایش، 4، 8 و 12 روز) در 3 تکرار انجام شد. جهت اعمال تیمارها قارچ‌ها به مدت 2 دقیقه در غلظت‌های غوطه‌ور شده و سپس در دمای 4 درجه سانتی‌گراد نگهداری و به آزمایشگاه منتقل شدند. یافته‌ها: نتایج نشان داد پس از 12 روز انبارداری میزان کاهش وزن، نشت یونی و درجه قهوه‌ای شدن در شاهد بیشتر از سایر تیمارها بود. همچنین بیشترین درجه بسته بودن کلاهک، میزان مواد جامد محلول، فعالیت آنزیم‌های پراکسیداز و کاتالاز در تیمار اسید سیتریک 5/1میلی‌مولار+کلرید کلسیم 2درصد، بدست آمد. بیشترین فعالیت آنزیم سوپر اکسید دیسموتاز نیز در تیمار اسید سیتریک 5/1میلی‌مولار+کلرید کلسیم 1درصد بود. بیشترین میزان ویتامین ث و اسیدیته قابل تیتراسیون نیز در تیمار اسید سیتریک 3میلی‌مولار+کلرید کلسیم 2درصد و بیشترین میزان فنل در تیمار اسید سیتریک 3میلی‌مولار+کلرید کلسیم 1 درصد مشاهده شد. همچنین عمر انبارمانی با 6/13روز در تیمار اسید سیتریک 5/1 میلی‌مولار+کلرید کلسیم 2درصد بیشترین و شاهد با 3/6روز کمترین بود. نتیجه‌گیری: نتایج این پژوهش نشان داد که کاربرد پس از برداشت اسید سیتریک 5/1میلی‌مولار به همراه کلرید کلسیم 2درصد جهت حفظ کیفیت، بازارپسندی و عمر انبارمانی قارچ تکمه‌ای (Agaricus bisporus) پیشنهاد می‌شود.
Agaricus bisporus has a high nutritional value, but due to the lack of a natural protective coating, it quickly loses its edible quality, the use of citric acid as an anti-aging antioxidant and calcium chloride due to the role of calcium ions in the strength of the cell wall, it can maintain the quality and shelf life, the purpose of this research is to investigate the effect of citric acid and calcium chloride on qualitative, physicochemical characteristics and shelf life of Agaricus bisporus. This research was carried out in a completely randomized design including two factors of dipping with citric acid (0,1.5 and 3mM), calcium chloride (0,1 and 2%) and interaction effects and postharvest shelf life (start experiment, 4, 8 and 12 days) were performed in 3 replicates, the mushrooms were dipping for 2 minutes, then they were kept at 4°C and they were transferred to the laboratory. The results showed that on the twelfth day of storage citric acid(CA)1.5mM+calcium chloride(CaCl2)2%The lowest weight loss, ion leakage and browning index was observed, and the highest degree cap closure, amount of soluble solid, activity of POX and CAT enzymes were obtained in (CA)1.5mM+(CaCl2)2%.The highest activity of SOD enzyme was in (CA)1.5mM+(CaCl2)1%.The highest amount of vitamin C and TA was observed in (CA)3mM+(CaCl2)2% and the highest amount of phenol was observed in (CA)3mM+(CaCl2)1%.The longest storage life was in (CA)1.5mM+(CaCl2)2%. The results showed that the use of (CA)1.5 mM+(CaCl2)2% after harvesting is recommended to preserve the quality, marketability and shelf life of Agaricus bisporus.
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