اثر بسته‌بندی و کاربرد پوشش‌های روغنی بر عمر قفسه‌ای میوههای خیار و فلفل‌دلمه‌ای
محورهای موضوعی : 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 -
کلید واژه: تعرق, سفتی, کاهش وزن, کیفیت, واکس,
چکیده مقاله :
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.
To investigate the effect of polyethylene packaging and different oil coatings on the shelf life of the fruits of two vegetables, cucumber and bell pepper, a factorial experiment was conducted in the form of a completely randomized design with three replications. The treatments were polyethylene packaging and without packaging (control) and four different covers including oily wax, olive oil, castor oil, almond oil, and without oily wax (control). The fruits related to all treatments were stored at 20⁰C for a week. Then traits consisting of marketability, weight loss, total soilable solids (TSS), titratable acidity (TA), pH, and fruit firmness were measured. The results showed that the use of packaging-maintained marketability, soluble solids, firmness and prevented the weight loss of cucumber and bell pepper fruits, as well as keeping the organic acids and acidity of cucumber fruits. The use of packaging changes the atmosphere around the product, followed by a reduction in the intensity of breathing, ethylene production and transpiration of the products, which preserves the quality of the product. Oily wax coating improved marketability characteristics, soluble solids content, weight loss percentage, firmness, pH and organic acids content of cucumber and sweet pepper fruits due to reduced respiration and transpiration. A significant interaction effect was observed between the packaging treatments and the type of oil coating in the percentage weight loss and firmness of cucumber and bell pepper fruits and the amount of organic acids in bell pepper fruits.
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