The Effect of Packaging Covers and Gaseous Composition on Maintaining the Postharvest Quality of Marigold

محورهای موضوعی : مجله گیاهان زینتی

Davoud Ataii ¹ (Department of Horticultural Science, Faculty of Agriculture, University of Tehran, Karaj, Iran)
Rohangiz Naderi ² (Department of Horticultural Science, Faculty of Agriculture, University of Tehran, Karaj, Iran)
Mesbah Babalar ³ (Department of Horticultural Science, Faculty of Agriculture, University of Tehran, Karaj, Iran)
Mohammad Mousavi ⁴ (Department of Food Science and Technology, Faculty of Agriculture, University of Tehran, Karaj, Iran)

تاریخ دریافت : 1402/03/07 تاریخ پذیرش : 1402/06/20 تاریخ انتشار : 1402/06/10

کلید واژه: Bioactive compounds, plastic cover, edible flowers, Modified atmosphere packaging, Visual quality,

چکیده مقاله :

Marigold (Calendula officinalis L.) is also known as one of the common edible flowers. In this study, the improvement of nutritional value and shelf life of marigolds under the covers of packaging and gaseous composition was investigated. Marigold flowers in plastic packages made of polyethylene, polyamide, and the combination of these two covers with gas composition (1: 5% O2 + 5% CO2; 2: 5% O2 + 10% CO2; 3: 5% O2 + 20% CO2) or without gas combination were placed along with the control (without packaging). These packages were transferred to the cold store at 4°C, and sampling was done to evaluate the desired traits on days 0, 5, 10, and 15. The results showed that with the increased storage time in all edible marigold flowers, the amount of weight loss, ion leakage, and decay increased, and the relative water content (RWC), total phenol, flavonoids, and carotenoids decreased. At the same time, using polyethylene and polyamide packaging treatment, along with gaseous composition, improved the visual and nutritional quality of flowers. Among all the treatments, the combination treatment of 5% O2 + 10% CO2 and polyethylene + polyamide coating had better effects in maintaining the quality and increasing the shelf life of the edible marigold flowers. As a result, considering the nutritional and medicinal value of the marigold flowers, this treatment can be used as an effective and safe method to increase the shelf life and maintain the appearance quality and biochemical compounds of this plant.

چکیده انگلیسی:

گل همیشه بهار (Calendula officinalis L) به­ عنوان یکی از گل­ های رایج خوراکی نیز شناخته می­ شود. در این تحقیق بهبود ارزش غذایی و ماندگاری گل همیشه بهار با پوشش بسته­ بندی و ترکیب گازی مورد بررسی قرار گرفت. گل همیشه بهار در بسته­ بندی­ های پلاستیکی ساخته شده از پلی ­اتیلن، پلی ­آمید و ترکیب این دو پوشش با ترکیب گاز (5 % اکسیژن+5 % دی اکسید کربن؛ 5 درصد اکسیژن+10 % دی اکسیدکربن؛ 5 % اکسیژن+20 % دی اکسید کربن) یا بدون ترکیب گاز همراه با شاهد (بدون بسته­ بندی) قرار داده شد. این بسته‌ها به سردخانه در دمای 4 درجه سانتی‌گراد منتقل شدند و برای ارزیابی صفات مورد نظر در روزهای 0، 5، 10 و 15 نمونه‌برداری انجام شد. نتایج نشان داد با افزایش زمان نگهداری در تمامی تیمارها، میزان کاهش وزن، نشت یون و پوسیدگی افزایش یافت و محتوای نسبی آب، فنل کل، فلاونوئیدها و کاروتنوئیدها کاهش یافت. در عین حال استفاده از بسته ­بندی پلی ­اتیلن و پلی ­آمید همراه با ترکیب گازی باعث بهبود کیفیت ظاهری و تغذیه ­ای گل ها شد. در بین تمامی تیمارها، تیمار ترکیبی 5 %اکسیژن+10 % دی اکسیدکربن  و پوشش پلی­ اتیلن + پلی­ آمید اثرات بهتری در حفظ کیفیت و افزایش ماندگاری گل‌های همیشه بهار خوراکی داشت. در نتیجه با توجه به ارزش غذایی و دارویی گل همیشه بهار می ­توان از این تیمار به­ عنوان روشی موثر و ایمن برای افزایش ماندگاری و حفظ کیفیت ظاهری و ترکیبات بیوشیمیایی این گیاه استفاده کرد.

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