تأثیر اسیدسالیسیلیک و صمغ عربی بر برخی خصوصیات کمی و کیفی میوه کنارهندی در مدت انبارمانی
محورهای موضوعی : میکروبیولوژی مواد غذایی
1 - دانشجوی کارشناسی ارشد، دانشکده کشاورزی، دانشگاه هرمزگان، هرمزگان، ایران
2 - استادیار گروه باغبانی، دانشکده کشاورزی، دانشگاه هرمزگان، هرمزگان، ایران
کلید واژه: اسیدسالیسیلیک صمغ, عربی, کنارهندی,
چکیده مقاله :
مقدمه: کنارهندی از جمله میوه های مهم مناطق گرمسیر و نیمه گرمسیر می باشد .این تحقیق به منظور بررسی اثر اسیدسالیسیلیک و صمغ عربی بر برخی ویژگی Ziziphus ( های کمی و کیفی پس از برداشت میوه کنارهندی . )انجام شد mauritina Lam مواد و روش ها: میوه ها پس از شستشو تحت تاثیر غلظت صمغ ،)4mMو2mM ،1mM( های مختلف اسیدسالیسیلیک 10 و 5( عربی دقیقه غوطه 15 درصد )و شاهد (آب مقطر) به مدت ور و سپس بسته منتقل شدند .میوه 4°C بندی شدند و به یخچال با دمـای 30 ها طی روزه از یخچال خارج شدند و ویژگی 7روز و در فواصل زمانی هایی مانند درصد کاهش وزن، سفتی، رنگ، اسیدیته و میزان آسکوربیک اسید . تکرار انجام شد 3 ارزیابی گردید .آزمایش به صورت فاکتوریل و در قالب طرح کاملأ تصادفی در یافته )و صمغ 2mM( ها: میزان اسیدیته در تمامی تیمارها به جز اسیدسالیسیلیک درصد بیشتر از نمونه 5 )در سطح 10%( عربی های شاهد بودند .صمغ )بیشترین سفتی را در پایان آزمایش نشان داد گرچه تفاوت از نظر آماری معنی دار نبود. اسیدسالیسیلیک در هر سه 10%( عربی درصد معنی 1 )در سطح 4mM( غلظت باعث حفظ وضعیت ظاهری میوه شد. اسیدسالیسیلیک در غلظت دار و بهترین تیمار در جلوگیری از )تأثیر کمتری در تبدیل رنگ سبز به زرد (زاویه هیو )داشت .از بین تیمارهای مورد استفاده صمغ 2mM( پوسیدگی بود و در غلظت عربی . )تأثیر بیشتری در جلوگیری از کاهش وزن داشت 10%( نتیجه گیری: نتایج نشان داد اسیدسالسیلیک و صمغ عربی نقش مؤثری در حفظ وضعیت ظاهری، درخشندگی و جلوگیری از پوسیدگی میوه کنارهندی دارد و صمغ )نسبت به سالسیلیک اسید نقش موثرتری در سفتی میوه و جلوگیری از کاهش وزن میوه داشته 10%( عربی است.
Introduction: Indian Ziziphus is one of the important fruits of tropical and subtropical crops. This research evaluates the effect of salicylic acid and gum arabic on some postharvest qualitative and quantitative characteristics of this fruit (Ziziphus mauritina Lam,). Materials and Methods: The fruits were washed and then immersed in different concentrations of salicylic acid (1mM, 2mM and 4mM) and gum arabic (5 and 10%) along with a blank for fifteen minutes. The fruits were then packed and kept in the refrigerator at 4°C. The fruits were removed from the refrigerator every seven days for a period of thirty days and different characteristics such as weight loss, hardness, color, acidity and ascorbic acid content were evaluated. The factorial experiment in a completely randomized design with three replications was conducted. Results: The total acidity in all the treatments except salicylic acid (2 mM) and gum arabic (10%) were higher than the control samples (p<0.05). Gum arabic (10%) showed the highest stiffness however not statistically significant. Salicylic acid maintained the appearance of the fruits at all the concentrations. Salicylic acid at 4 mM had the best activity, while at the concentration of 2 mM the conversion of green to yellow (the Hue) was the least. The treatment with 10% gum arabic was the best treatment concerned with the weight loss. Conclusion: The results indicated that salicylic acid has preserved the appearance, brightness and gum arabic (10%) was more effective for hardness and affected the weight loss.
اثنی عشری، م. و زکائی خسروشاهی، م. ر. (1387). فیزیولوژی و تکنولوژی پس از برداشت. جلد اول، انتشارات دانشگاه بو‌علی سینا، 658ص.
جلیلی‌مرندی، ر. (1384). فیزیولوژی بعد از برداشت جابجایی و نگهداری میوه، سبزی و گیاهان زینتی. انتشارات جهاد دانشگاهی ارومیه، 276ص.
مستوفی، ی. و نجفی، ف. (1384). روش‌های آزمایشگاهی تجزیه‌ای در علوم باغبانی. جلد اول، انتشارات و چاپ دانشگاه تهران، 136ص.
Agar, T., Biasi, W. V. & Mitcham, E. J. (1999). Exogenous ethylene accelerates ripening responses in Bartlett pears regardless of maturity or growing region. Postharvest Biology and Technology, 17, 67–78.
Ali, A., Maqbool, M., Ramachandran, S. & Alderson, P. G. (2012). Gum arabic as anovel edible coating for enhancing shelf-life and improving postharvest quality of tomato (Solanum lycopersicun L.) fruit. Postharvest Biology and technology, 58(1), 42-47.
Am, E. A. & Gfa, H. (2009). Effects of edible coatings on the shelf-life and quality of Anna apple (Malus domestica Borkh) during cold storage, Journal of Food Technology, 5, 7-11.
Anderson, D., Millar, J. & Weiping, W. (1991). Gum Arabic (Acacia senegal): Unambiguous identification by 13 C-NMR spectroscopy as an adjunct to the revised jecfa specification, and the application of 13 CNMR spectra for regulatory /legislative pumposed. Food Additives and Contaminants, 8, 405-421.
AOAC. 1994. (Associationof Official Analytical Chemists). Official Methods of Analysis, (16th ed). Virginia. U.S.A.
Ayala-Zavala, J. F., Wang, S. Y., Wang, C. Y. & Gonzalez-Aguilar, G. A. (2007). High oxygen treatment increases antioxidant capacity and postharvest life of strawberry fruit. Food Technology and Biotechnology, 45, 166-173
Babalar, M., Asghari, M., Talaei, A. & Khosroshahi, A. (2007). Effect of pre and postharvest salicylic acid treatment on ethylene production, fungal decay and overall quality of Selva strawberry fruit. Food Chemistry, 105: 449– 453.
Biasiet, R. &Tames, S. (1988). Endogenous polyamines in apple and their relationship for fruit set and fruit growth. Plant, physiology, 73, 201-205.
Creel, R. E. (2006). Effect of acacia gum on postharvest quality of cut flowers. Master of Science Thesis. Auburn, Alabama University, pp. 70.
Ding, C. K., Chachin, Y., Hamauzu, Y. & Imahori, Y. (1998). Effects of storage temperatures on physiology and quality of loquat fruit. Journal of Postharvest Biology and Technology, 14: 309-315.
Jaing, Y. & Chen, F. (1995). A study on polyamines change and browing of fruit during cold storage of litchi (Litchi Chinensis). Postharvest Biology and Technology, 5, 245-250.
Jeong, H. L., Jin, W. J., Kwang, D. M. & Kee, P. J. (2008). Effects of anti-browning agents on polyphenoloxidase activity and total phenolics as related to browning of fresh-cut ‘Fuji’ apple. ASEAN Food Journal, 15 (1): 79-87.
Kakkar, R. & Rai, V. (1993). Plant polyamines in flowering and fruit ripening. Phytochemistry, 33, 1281- 1288.
Khan, A. S., Singh, Z., Abbasi, N. A. & Swinny, E. E. (2008). Pre or post-harvest application of putrescine and low temperature storage affect fruit ripening and quality of Angelino plum. Science of food and Agriculture, 88,1686-1695.
Leslie, C. A. & Romani, R. J. (1988). Inhibition of ethylene biosynthesis by salicylic acid. Plant Physiology, 88, .837-833
Leslie. C. A. & Romani, R. J. (1986). Salicylic acid: a new inhibitor of ethylene biosynthesis, Plant Cell Reports, 5, 144–146.
Lu, Y.Y. & Chen, C.Y. (2005). Molecular analysis of lily leaves in response to salicylic acid effective towards protection against Bolrylis elliplica. Plant Science, 169(1), 1-9.
Maqbool, M., Ali, A., Alderson, P. G., Mohamed, M. T. M., Siddiqui, Y. & Zahid, N. (2011). Postharvest application of gum arabic and essential oils for controlling anthracnose and quality of banana and papaya during cold storage. Postharvest biology and technology, 62(1), 71-76.
Nelson, K. E. (1991). The grape. In: Eskin, N.M.M. (Ed.), Quality and Preservation of Fruits. CRC Press, Boston, USA.
Pek, Z., Helyes, L. & Lugasi, A. (2010). Color changes and antioxidant content of vine and postharvest ripened tomato Fruits. Horticultural Science, 45, 466–468.
Perkins-Vaezie, P. (2007). Blueberry fruit response to postharvest application of ultraviolet radiation. Postharvest biology Technology, 10, 1005-1016.
Ramin, A. A., Honardan, F., Alam Rajavi M. & Pour Shafiei, Z. (2009). Effects of exogenous polyamine, salicylic acid and ascorbic acid on postharvest longevity and quality of cucumber fruits. Abstracts Book, International Postharvest symposium, 256.
Ranjbaran, E., Sarikhani, H., Bakhshi, D. & Mehrdad, P. (2011). Investigation of Salicylic Acid Application to Reduce Postharvest Losses in Stored‘Bidaneh Ghermez’Table Grapes. International Journal of Fruit Science, 11, 430-439.
Raskin, I. (1992). Salicylate. a new plant hormone, Plant Physiology, 99: 799-803.
Sammi, G. S. & Masud, T. (2007). Effect of different packaging systems on storage life and
quality of tomato during different ripening stages, International Journal of Food Safety, 9: 37-44.
Shwartz, E., Glazer, L., Bar-Yaakov, L., Martityaho, L. & Bar-Ilan, I. (2009). Changes in chemical constituens during the maturation and ripening of two commercially important pomegranate accession, Food Chemistry, 115, 973-965.
Vargas, M., Pastor, C., Chiralt, A., McClements, D. J. & Gonz´alez-Mart´ınez, C. (2008). Recent advances in edible coatings for fresh and minimally processed fruits. Crit.Rev. Food Science Nutrition, 48, 496-511.
Wang, L., Chen, S., Kong, W., Li, S. & Archbold, D. D. (2006). Salicylic acid pretreatment alleviates chilling injury and affects the antioxidant system and heatshock proteins of peaches during cold storage” Postharvest Biology and Technology, 41, 244–251.
Waterhouse, A. L. (2002). Determination of total phenolics. In: Wrolstad, R.E. (Ed.),Current Protocols in Food Analytical Chemistry. JohnWiley and Sons, New York, unit I, 111-118.
Xu, X. & Tian, S. (2008). Salicylic acid alleviated pathogen-induced oxidative stress inharvested sweet cherry fruit. Postharvest Biology and Technology, 49, 379-385.
Yao, H. J. & Tian, S. (2005). Effects of pre- and post- harvest application of salicylic acid or methyl jasmonate on inducing disease resistance of sweet cherry fruit in storage. Postharvest Biology and Technology, 35, 253-262.
Yao, H. J. & Tian, S. (2005). Effects of pre- and post- harvest application of salicylic acid or methyl jasmonate on inducing disease resistance of sweet cherry fruit in storage. Postharvest Biology and Technology, 35, 253-262.
Zhang, M., Tao, Q., Huan, Y. J., Wang, H. O. & Li, C. L. (2002). Effect of temperature control and humidity on the preservation of Jufeng grapes. International Agrophysics, 16, 27-28.
Zhang, Y., Chen, K. S., Zhang, S. L. & Ferguson, I. (2003). The role of salicylic acid in postharvest ripening of kiwifruit. Postharvest Biology and Technology, 28, .74-67.
Zhu, S. & Zhou, J. (2007). Effect of nitric
oxide on ethylene production in strawberry fruit during storage. Food Chemistry, 100, 1517–1522.