اثر بسته‌بندی و کاربرد پوشش‌های روغنی بر عمر قفسه‌ای میوههای خیار و فلفل‌دلمه‌ای
الموضوعات : فصلنامه کیفیت و ماندگاری تولیدات کشاورزی و مواد غذاییبهفر مدرس 1 , لیلا اصلانی 2 , Aliakbar Ramin 3
1 - دانشگاه صنعتی اصفهان
2 - دانشکده کشاورزی، دانشگاه صنعتی اصفهان
3 -
الکلمات المفتاحية: تعرق, سفتی, کاهش وزن, کیفیت, واکس,
ملخص المقالة :
به منظور بررسی اثر بسته‌بندی پلی‌اتیلن و پوشش‌های روغنی متفاوت بر عمر قفسه‌ای میوههای دو سبزی خیار و فلفل‌دلمه‌ای، پژوهشی به‌صورت فاکتوریل در قالب طرح کاملاً تصادفی با 3 تکرار، انجام شد. تیمارها شامل بسته‌بندی در دو سطح با پلاستیک پلی‌اتیلن و بدون بسته‌بندی (شاهد) و پوشش میوه در 5 سطح شامل واکس روغنی، روغن زیتون، روغن کرچک، روغن بادام و بدون پوشش روغنی (شاهد) بود. پس از یک هفته نگهداری محصولات در دمای 20 درجه سانتی‌گراد، ویژگی‌های بازارپسندی، درصد کاهش وزن، مواد جامد محلول، اسیدهای آلی، pH و سفتی میوه‌ها اندازه‌گیری شد. نتايج نشان داد که استفاده از بسته‌بندی باعث حفظ بازارپسندی، مواد جامد محلول، سفتی و ممانعت از کاهش وزن میوههای خیار و فلفل‌دلمه‌ای و همچنین حفظ اسیدهای آلی و اسیدیته میوههای خیار، گردید. استفاده از بسته‌بندی باعث تغییر اتمسفر اطراف محصول و به دنبال آن کاهش شدت تنفس، تولید اتیلن و تعرق محصولات شده که درنتیجه موجب حفظ کیفیت محصول می‌گردد. پوشش واکس روغنی به دلیل کاهش تنفس و تعرق ویژگی‌های بازارپسندی، میزان مواد جامد محلول، درصد کاهش وزن، سفتی، pH و میزان اسیدهای آلی میوههای خیار و فلفل‌دلمه‌ای را در مقایسه با سایر تیمارها بهبود بخشید. در مورد ویژگی‌های درصد کاهش وزن و سفتی میوههای خیار و فلفل دلمه‌ای و میزان اسیدهای آلی میوههای فلفل‌دلمه‌ای بین تیمارهای بسته‌بندی و نوع پوشش روغنی اثر متقابل معنی‌دار مشاهده شد. تیمار تلفیقی روغن بادام و پوشش پلی‌اتیلن و تیمار تلفیقی واکس روغنی و پوشش پلی‌اتیلن به ترتیب برای افزایش عمر قفسه‌ای خیار و فلفل دلمه‌ای توصیه می‌شود.
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