بهینه¬سازی تیمار پس از برداشت ملاتونین بر کیفیت پسته بادامی با استفاده از روش سطح پاسخ
علی اسدیان اردکانی
1
(
)
عبدالمجید میرزاعلیان دستجردی
2
(
گروه علوم باغبانی، دانشکده کشاورزی و منابع طبیعی، دانشگاه هرمزگان، بندرعباس، ایران.
)
احمد شاکر اردکانی
3
(
پژوهشگر / پژوهشکده پسته
)
منصوره شمیلی
4
(
استادیار دانشگاه هرمزگان
)
کلید واژه: آنتی¬اکسیدان¬های آنزیمی, پسته بادامی, روش سطح پاسخ, ملاتونین.,
چکیده مقاله :
پسته تازه بسیار فسادپذیر است و عمر ماندگاری محدودی دارد. در این تحقیق، پسته تازه رقم بادامی با استفاده از روش آماری سطح پاسخ در قالب طرح مرکب مرکزی تحت تیمار با ملاتونین (8/0-0 درصد) قرار گرفت و به مدت 54 روز در دمای محیط نگه‌داری شد. ضرایب تبیین بالا، p value معنیدار و عدم برازش غیرمعنیدار برای پاسخهای مورد بررسی نشاندهنده برازش حوب مدلها بود. تیمار ملاتونین به‌طور موثری میزان افت وزنی را در پسته کاهش داد و سفتی مغز پسته را حفظ کرد. اگرچه میزان پوسیدگی میوه پسته با افزایش دوره انباری افزایش یافت ولی تیمار ملاتونین باعث کاهش این شاخص گردید. با افزایش ملاتونین، میزان فنل کل مغز پسته افزایش یافت. افزايش فعالیت آنتياکسیداني وابسته به افزايش ترکیبات فنلي بود و اثر متقابل ملاتونین× زمان انباری اثر سینرژیستی بر میزان فعالیت آنتیاکسیدان پسته داشت. تیمار ملاتونین فعالیت آنزیمهای آنتیاکسیدانی کاتاز، سوپراکسید دیسموتاز و آسکوربات پراکسیداز را افزایش داد. با افزایش دوره انبارمانی میزان پراکسید و آلودگی میکروبی پسته افزایش یافت، اگرچه این افزایش تحت تاثیر ملاتونین کمتر بود. کمترین میزان آنتی‌اکسیدانهای آنزیمی و غیرآنزیمی و بیشترین پوسیدگی، رشد باکتری و عدد پراکسید در تیمار 13 یا شاهد (ملاتونین: زمان 0: 40) ثبت شد. این نتایج تاثیر تیمار ملاتونین را بر حفظ ویژگیهای کیفی و افزایش انبارمانی پسته تایید کرد. نمونه بهینه با 5/0 درصد ملاتونین و 22 روز انبارمانی و میزان مطلوبیت 57/0 معرفی شد. از آنجا که مقادیر تجربی به مقادیر پیش‌بینی‌شده نزدیک بودند، اعتبارسنجی مدل مورد تایید قرار گرفت.
چکیده انگلیسی :
Fresh pistachios are highly perishable and have a limited shelf life. In this study, fresh pistachios of the Badami cultivar were treated with melatonin (0-0.8%) using the response surface methodology (RAM) by a central composite design (CCD) and stored at room temperature for 54 days. High coefficients of determination, significant p-value, and non-significant lack of fit for the tested responses indicated good fitness. The results showed that melatonin treatment effectively reduced weight loss and maintained the hardness of pistachio kernels. The increase in antioxidant activity was dependent on the increase in phenolic compounds, and the interaction of melatonin × storage time had a synergistic effect on the antioxidant activity of pistachios. Although the decay rate increased during storage, melatonin treatment reduced this defect. It increases the phenol content of the pistachio kernels. Melatonin treatment increased the activity of antioxidant enzymes (catalase, superoxide dismutase, and ascorbate peroxidase). Over time, pistachios' peroxide value and microbial contamination increased, although this increase was less in the treated pistachios. The lowest enzymatic and non-enzymatic antioxidants and the highest decay, bacterial growth and peroxide value were recorded in the control treatment (melatonin: time 0:40). These results confirmed the effect of melatonin treatment on maintaining the quality characteristics and increasing the storage time of pistachios. The optimal sample was introduced with 0.5% melatonin 22 days of storage and a desirability of 0.57. Since the experimental values had no significant differences from the predicted values (p˃0.05), the model validation was confirmed.
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