بررسی برخی خصوصیات فیزیکوشیمیایی سه رقم سیب ( Malus domestica ( برای کاربرد در صنایع تبدیلی
محورهای موضوعی : میکروبیولوژی مواد غذایی
بهجت تاج الدین
1
(عضو هیات علمی موسسه تحقیقات فنی و مهندسی کشاورزی، سازمان تحقیقات، آموزش و ترویج کشاورزی، کرج، ایران)
کلثوم جهان میهن
2
(دانش آموخته رشته صنایع غذایی، واحد سبزوار، دانشگاه آزاد اسلامی، سبزوار، ایران)
کلید واژه: بافت, رنگ, سیب, ویژگیهای فیزیکوشیمیایی,
چکیده مقاله :
مقدمه: سیب، یکی از محصولات با ارزش کیفی بالاست که در سطح کشور و جهان، جایگاه ویژهای در سبد غذایی خانوار دارد. تعیین خواصفیزیکوشیمیایی و مکانیکی آن، بهمنظور استفاده در حمل و نقل و جابجایی، انبارمانی و صنایع مختلف تبدیلی از اقدامات مهم در راستایکاهش ضایعات و افزایش کیفیت و کاهش قیمت تمام شده محصولات نهایی است.مواد و روشها: در این پژوهش، خصوصیات فیزیکوشیمیایی چون رطوبت، رنگ، سفتی بافت، مواد جامد محلول ) TSS (، ازت، اسیدیته،پکتین، میزان قند کل و قندهای احیا، و pH سه رقم سیب بومی ایران )گلاب، شفیعآبادی، و عروس مشکینشهر( تعیین شد.یافتهها: نتایج نشان داد که رقم گلاب دارای پکتین بیشتر، قند کمتر، بریکس بیشتر، pH پایینتر و سفتی بافت )بدون پوست( بالاتری است.حال آن که رقم عروس مشکینشهر، دارای پکتین کم، قند بالا، کمترین میزان رطوبت، کمترین میزان سفتی بافت، و بریکس پایینی بود. هرسه رقم دارای ویتامین C به میزان نسبتا مساوی بوده و میزان ازت کمی داشتند. میزان اسیدیته در رقم شفیعآبادی بالا بود. شاخص رنگ نیز،میزان سبزی بیشتر برای رقم گلاب و قرمزی بیشتر برای دو رقم دیگر را نشان داد.نتیجهگیری: بهطور کلی در این مطالعه، با توجه به مجموعه خصوصیات مورد اندازهگیری، رقم گلاب با دارا بودن درصد بالایی از میزانپکتین، میتواند در صنایعی چون کمپوت، مربا و غیره؛ و داشتن مقدار ازت بالاتر میتواند در تهیه سرکه اهمیت بیشتری داشته باشد. رقمشفیعآبادی نیز به دلیل دارا بودن مواد جامد محلول بیشتر و قند کل بالاتر، در تهیه برگه و چیپس مهمتر است.
Introduction:Apple is one of the most valuable high quality products in the world that plays a specific role in the household food basket. Measurement of physicochemical and mechanical properties of fruits is necessary to reduce their wastes, increase quality, and reduce the products final cost in the transportation and handling, storage and processing industries. Materials and Methods: In this study, some physicochemical parameters of three varieties of Iranian native apples (Golab, Shafiabadi, and Arous Meshkinshar) such as moisture, color, firmness, total soluble solids (TSS), acidity (based on malic acid), pectin, and pH were measured according to the standard methods. Results: The results showed that Golab variety has more pectin content, less sugar, more brix, lower pH, and higher firmness, while the Arous Meshkinshahr had low pectin, high sugar content, low moisture content, with lower firmness and brix. All three apple varieties had almost equal quantities of ascorbic acid (vitamin C) and little nitrogen. Shafiabadi variety was high in acidity. In point of color index, there was more greenness for Golab and redness concerned other two varieties. Conclusion: In terms of measured physicochemical properties in this study, Golab variety due to also high percentage of pectin content might be used in industries such as canning, jam making; and having higher nitrogen content might be used in vinegar production. Shafiabadi variety due to higher soluble solid content and total sugar might be employed for production of dried apple and apple flakes.
Carre, M. H. & Haynes, D. (1922). The estimation of pectin as calcium pectate and the application of this
Anon. (2011). Fruits, vegetables and derived products – determination of ascorbic acid– part2: routine method, standard No. 14617-2. Iranian National Standardizations Organization, 1st Edition [In Persian].
Anon. (2004). Fruits and vegetable products – determination of soluble solids content–refractometric method, standard No. 7994. Iranian National Standardizations Organization, 1st Edition [In Persian].
Anon. (2010). Milk- Determination of nitrogen Content- Routine method using combustion according to Dumas principle, standard No. 13634. Iranian National Standardizations Organization, 1st Edition [In Persian].
AOAC. (2005). Association of Analytical Chemists. Method 923.03. In: Official Methods of Analysis, 21st Edition, AOAC International Publisher, Gaithersburg.
Baker, R. A. (1997). Reassessment of Some Fruit and Vegetable Pectin Levels. Journal of Food Science, 62(2), 225-229.
Bakhshi Khaniki, G., Ghorbanli, M. & Mirbagheri, S. S. (2011). Biochemical changes of two cultivars of golab and shafiabadi apple at harvesting time and after storing. New Cellular and Molecular Biotechnology Journal, 2(5), 59-65 [In Persian].
method to the determination of the soluble pectin in apples. Biochemical Journal, 16, 60.
Castro, S. M., Saraiva, J. A., Lopes-da-Silva, J. A., Delgadillo, I., Van Loey, A., Smout, C. & Hendrickx, M. (2008). Effect of thermal blanching and of high pressure treatments on sweet green and red bell pepper fruits (Capsicum annuum L.). Food Chemistry, 107, 1436–1449.
Downing, D. L. (1931). Processed apple products, Falahi, M. (translator), Barsava Publications, Mashhad. pp. 226 [In Persian].
FAO. (2017). FAOSTAT download data for apples. Available online at: http://www.fao.org/faostat/en/#data/QC
Faramarzi, S., Yadollahi, A. & Soltani, B. (2014). Preliminary Evaluation of Genetic Diversity among Iranian Red Fleshed Apples Using Microsatellite Markers. Journal of Agricultural Science and Technology, 16, 373-384.
Ghorbani, E., Bakhshi, D., Ghasemnezhad, M., Arakawa, O., Hajnajari, H. & Papachatzis, A. (2013). Evaluation of phenolic compounds and antioxidant activity of some native and imported apple cultivars in Iran. Acta horticulturae, 981, 705-711.
Gorji Chakespari, A., Rajabipour, A. & Mobli, H. (2010). Postharvest physical and nutritional properties of tow apple varieties. Journal of Agricultural Sciences, 3(2), 61-68.
Iacopini, P., Camangi, F., Stefani, A. & Sebastiani, L. (2010). Antiradical potential of ancient Italian apple varieties of Malus× domestica Borkh. in a peroxynitrite-induced oxidative process. Journal of Food Composition and Analysis, 23, 518-524.
Javdani, Z., Ghasemnezhad, M., Haj Najari, H. & Bakshi, D. (2012). The comparison of browning potency of some iranian apple fruit genotypes for introducing to processing industry. Plant Production Technology, 12(1), 39-49 [In Persian].
Jalali, A., Ghaffari, H., Lotfi, S. & Akhunipour, V. (2013). Some physical and chemical properties of four apple varieties of north-west iran. International Journal of Agriculture and Crop Sciences, 5(5), 559-564.
Jemrić, T., Fruk, G., Čiček, D., Skendrović Babojelić, M. & Šindrak, Z. (2012). Preliminary results of fruit quality of eight Croatian local apple cultivars. Agriculturae Conspectus Scientificus, 77, 223-226.
Kheiralipour, K., Tabatabaeefar, A., Mobli, H., Rafiee, S., Sahraroo, A., Rajabipour, A. & Jafari, A. (2008a). Some physical properties of apple. Pakistan Journl of Nutrition, 7(5), 667-672.
Kheiralipour, K., Tabatabaeefar, A., Mobli, H., Rafiee, S., Sahraroo, A., Rajabipour, A. & Jafari, A. (2008b). Some mechanical and nutritional properties of two varieties of apple (Malus domestica Borkh.L.) in Iran. American-Eurasian Journal of Agricultural & Environmental Sciences, 3(3), 343-346.
Konica Minolta Sensing, Inc. (2007). https://www.konicaminolta.com/instruments/knowledge/color/pdf/color_communication.pdf
Lee, C. Y. (2012). Common Nutrients and Nutraceutical Quality of Apples. New york fruit quarterly, 20, 8.
Morgan, J. & Alison, R. (2002). The new book of apples. Ebury press, London. pp. 316.
Nikniaz, Z., Mahdavi, R., Rafraf, M. & Jouyban, A. (2009). Total phenols and vitamin C contents of Iranian fruits. Nutrition and Food Science, 39, 603-608.
Rafiee, M., Naseri, L., Bakhshi, D. & Alizadeh, A. (2012). Phenolic compounds and antioxidant activity of some Iranian and commercial apple varieties in West Azarbaijan province. Journal of Crops Improvement, 14 (2), 43-55 [In Persian].
Saini, R.S., Sharma, K.D., Dhankar, O.P. & Kaushik, R.A. (2006). Laboratory manual of analytical techniques in horticulture. Agrobios viii 16-38, ISBN817754-76-9, Jodhpur, India.
Tsegay, D., Tesfaye, B., Mohammed, A., Yirga, H. & Bayleyegn, A. (2013). Effects of harvesting stage and storage duration on postharvest quality and shelf life of sweet bell pepper (Capsicum annuum L.) varieties under passive refrigeration system. International Journal for Biotechnology and Molecular Biology Research, 4(7), 98-104.
Wu J., Gao, H., Zhao, L. & Hu., X. (2007). Chemical compositional characterization of some apple cultivars. Food Chemistry, 103(1), 88-93.
Carre, M. H. & Haynes, D. (1922). The estimation of pectin as calcium pectate and the application of this
Anon. (2011). Fruits, vegetables and derived products – determination of ascorbic acid– part2: routine method, standard No. 14617-2. Iranian National Standardizations Organization, 1st Edition [In Persian].
Anon. (2004). Fruits and vegetable products – determination of soluble solids content–refractometric method, standard No. 7994. Iranian National Standardizations Organization, 1st Edition [In Persian].
Anon. (2010). Milk- Determination of nitrogen Content- Routine method using combustion according to Dumas principle, standard No. 13634. Iranian National Standardizations Organization, 1st Edition [In Persian].
AOAC. (2005). Association of Analytical Chemists. Method 923.03. In: Official Methods of Analysis, 21st Edition, AOAC International Publisher, Gaithersburg.
Baker, R. A. (1997). Reassessment of Some Fruit and Vegetable Pectin Levels. Journal of Food Science, 62(2), 225-229.
Bakhshi Khaniki, G., Ghorbanli, M. & Mirbagheri, S. S. (2011). Biochemical changes of two cultivars of golab and shafiabadi apple at harvesting time and after storing. New Cellular and Molecular Biotechnology Journal, 2(5), 59-65 [In Persian].
method to the determination of the soluble pectin in apples. Biochemical Journal, 16, 60.
Castro, S. M., Saraiva, J. A., Lopes-da-Silva, J. A., Delgadillo, I., Van Loey, A., Smout, C. & Hendrickx, M. (2008). Effect of thermal blanching and of high pressure treatments on sweet green and red bell pepper fruits (Capsicum annuum L.). Food Chemistry, 107, 1436–1449.
Downing, D. L. (1931). Processed apple products, Falahi, M. (translator), Barsava Publications, Mashhad. pp. 226 [In Persian].
FAO. (2017). FAOSTAT download data for apples. Available online at: http://www.fao.org/faostat/en/#data/QC
Faramarzi, S., Yadollahi, A. & Soltani, B. (2014). Preliminary Evaluation of Genetic Diversity among Iranian Red Fleshed Apples Using Microsatellite Markers. Journal of Agricultural Science and Technology, 16, 373-384.
Ghorbani, E., Bakhshi, D., Ghasemnezhad, M., Arakawa, O., Hajnajari, H. & Papachatzis, A. (2013). Evaluation of phenolic compounds and antioxidant activity of some native and imported apple cultivars in Iran. Acta horticulturae, 981, 705-711.
Gorji Chakespari, A., Rajabipour, A. & Mobli, H. (2010). Postharvest physical and nutritional properties of tow apple varieties. Journal of Agricultural Sciences, 3(2), 61-68.
Iacopini, P., Camangi, F., Stefani, A. & Sebastiani, L. (2010). Antiradical potential of ancient Italian apple varieties of Malus× domestica Borkh. in a peroxynitrite-induced oxidative process. Journal of Food Composition and Analysis, 23, 518-524.
Javdani, Z., Ghasemnezhad, M., Haj Najari, H. & Bakshi, D. (2012). The comparison of browning potency of some iranian apple fruit genotypes for introducing to processing industry. Plant Production Technology, 12(1), 39-49 [In Persian].
Jalali, A., Ghaffari, H., Lotfi, S. & Akhunipour, V. (2013). Some physical and chemical properties of four apple varieties of north-west iran. International Journal of Agriculture and Crop Sciences, 5(5), 559-564.
Jemrić, T., Fruk, G., Čiček, D., Skendrović Babojelić, M. & Šindrak, Z. (2012). Preliminary results of fruit quality of eight Croatian local apple cultivars. Agriculturae Conspectus Scientificus, 77, 223-226.
Kheiralipour, K., Tabatabaeefar, A., Mobli, H., Rafiee, S., Sahraroo, A., Rajabipour, A. & Jafari, A. (2008a). Some physical properties of apple. Pakistan Journl of Nutrition, 7(5), 667-672.
Kheiralipour, K., Tabatabaeefar, A., Mobli, H., Rafiee, S., Sahraroo, A., Rajabipour, A. & Jafari, A. (2008b). Some mechanical and nutritional properties of two varieties of apple (Malus domestica Borkh.L.) in Iran. American-Eurasian Journal of Agricultural & Environmental Sciences, 3(3), 343-346.
Konica Minolta Sensing, Inc. (2007). https://www.konicaminolta.com/instruments/knowledge/color/pdf/color_communication.pdf
Lee, C. Y. (2012). Common Nutrients and Nutraceutical Quality of Apples. New york fruit quarterly, 20, 8.
Morgan, J. & Alison, R. (2002). The new book of apples. Ebury press, London. pp. 316.
Nikniaz, Z., Mahdavi, R., Rafraf, M. & Jouyban, A. (2009). Total phenols and vitamin C contents of Iranian fruits. Nutrition and Food Science, 39, 603-608.
Rafiee, M., Naseri, L., Bakhshi, D. & Alizadeh, A. (2012). Phenolic compounds and antioxidant activity of some Iranian and commercial apple varieties in West Azarbaijan province. Journal of Crops Improvement, 14 (2), 43-55 [In Persian].
Saini, R.S., Sharma, K.D., Dhankar, O.P. & Kaushik, R.A. (2006). Laboratory manual of analytical techniques in horticulture. Agrobios viii 16-38, ISBN817754-76-9, Jodhpur, India.
Tsegay, D., Tesfaye, B., Mohammed, A., Yirga, H. & Bayleyegn, A. (2013). Effects of harvesting stage and storage duration on postharvest quality and shelf life of sweet bell pepper (Capsicum annuum L.) varieties under passive refrigeration system. International Journal for Biotechnology and Molecular Biology Research, 4(7), 98-104.
Wu J., Gao, H., Zhao, L. & Hu., X. (2007). Chemical compositional characterization of some apple cultivars. Food Chemistry, 103(1), 88-93.
