کاربرد عصاره پوست انار به همراه پوشش آلژینات بر کنترل پوسیدگی و خصوصیات کیفی پس از برداشت میوه لیموشیرین ) limetta Citrus ) رقم محلی
محورهای موضوعی : میکروبیولوژی مواد غذایی
لیلا طاهرپور
1
,
مهدی حسینی فرهی
2
,
محسن رادی
3
1 - دانشجوی کارشناسی ارشد گروه علوم و تکنولوژی صنایع غذایی، واحد یاسوج، دانشگاه آزاد اسلامی، یاسوج، ایران
2 - استادیار گروه علوم باغبانی، واحد یاسوج، دانشگاه آزاد اسلامی، یاسوج، ایران
3 - دانشیار گروه علوم و تکنولوژی صنایع غذایی، واحد یاسوج، دانشگاه آزاد اسلامی، یاسوج، ایران
کلید واژه: آلژینات سدیم, عصاره پوست انار, کاهش وزن, لیموشیرین, ویتامین,
چکیده مقاله :
مقدمه: امروزه جایگزین کردن آفت کش ها و ترکیبات ضدقارچی با مواد طبیعی برای کاهش پوسیدگی در محصولات کشاورزی یک چالشبرای صنعت پس از برداشت می باشد.مواد و روشها: به منظور بررسی تاثیر آلژینات سدیم و عصاره پوست انار بر کاهش پوسیدگی و خصوصیات کیفی پس از برداشت میوهلیموشیرین، آزمایشی در قالب طرح کاملا تصادفی با شش تیمار و سه تکرار انجام گرفت. تیمارها شامل کنترل، آلژینات سدیم یک درصد،عصاره پوست انار ) 100 درصد و بهصورت رقیق شده با آب به نسبتهای ) 1 به 2 و 2 به 1 ( همراه با پوشش آلژینات بود. میوهها پس از تیماربه مدت 35 روز در انبار معمولی نگهداری و هر هفت روز یکبار نمونهبرداری از صفات مورد نظر صورت گرفت. صفاتی شامل درصد کاهشوزن، سفتی بافت، اسیدیته، pH ، درصد مواد جامد محلول، ویتامین C ، شمارش کپکها، شدت رنگ پوست میوه و خواص حسی میوهاندازهگیری گردید.یافته ها: نتایج نشان داد که عصاره پوست انار و آلژینات سدیم تاثیر معنیداری بر خصوصیات کیفی میوه لیموشیرین در مقایسه با میوه هایتیمار نشده دارد. میوه های تیمار شده با پوشش آلژینات سدیم و عصاره پوست انار کمترین میزان کپک زدگی را در طی دوره نگهداری نشاندادند. میوه های تیمار شده با عصاره پوست انار و آلژینات سدیم کمترین میزان کاهش وزن ) 15% ( را در مقایسه با میوه های تیمار نشده ) 47%( را داشتند. بیشترین میزان ویتامین C آب میوه در پایان دوره نگهداری در میوه های تیمار شده با عصاره پوست انار و آلژینات سدیم مشاهدهگردید. همچنین نتایج حاصل از رنگ سنجی نشان داد که با افزایش غلظت عصاره پوست انار شاخص a* کاهش ولی شاخصهای b* و l*افزایش یافتند. نتایج آزمونهای حسی نشان داد که با افزایش غلظت عصاره پوست انار تا 100 درصد به همراه پوشش آلژینات سدیم مقبولیتمصرف کنندهگان به طور معنیداری افزایش یافته است.نتیجهگیری: نتایج نهایی نشان داد که استفاده از عصاره پوست انار به همراه پوشش آلژینات سدیم برای نگهداری بهتر و عمر انبارداریمیوه لیموشیرین مناسب میباشد.
Introduction: Replacement of synthetic pesticides and antifungal compounds with naturalones for reducing the decay of agricultural products is a challenge in the industry.Materials and Methods: In order to investigate the effects of sodium alginate (Alg-Na) andpomegranate peel extract (PPE) on reduction of decay and improving the postharvest qualityof sweet lemon fruit, an experiment based on Completely Randomized Design (CRD) with sixtreatments and three replications was conducted. Treatments included Control (C), SodiumAlginate (Alg-Na 1%), PPE, PPE/Water ratio of 1:1, PPE/Water ratio of 1:2, PPE/Water ratioof 2:1 combined with Alg-Na 1%. Treated fruits were kept for 35 days at 20 oC and the fruitcharacteristics were evaluated at seven day intervals. Traits such as weight loss%, fruitfirmness (N), total acidity (TA %), pH, TSS%, vitamin C, fruit skin color (a*, b* and L*) andorganoleptic properties were measured.Results: The results showed that postharvest application of PPE and Alg-Na 1% hadsignificant effect on maintenance of sweet lemon in storage as compared to untreated fruits.The lowest fruit decay and microbial concentration was obtained in fruit treated with PPE andAlg-Na 1% as compared to other treatments. The lowest weight loss% was obtained in fruittreated with PPE and Alg-Na 1% and the highest was observed in untreated fruits. Fruittreated with PPE and Alg-Na 1% showed the highest fruit firmness at the end of storageperiod as compared to the control. The highest vitamin C at the end of storage was observedin fruit treated with PPE and Alg-Na 1%. The sensory test showed that consumer'sacceptability was increased by increasing the PPE concentration plus at Alg-Na 1%.Conclusion: Our study suggests that the use of PPE combined alginate coating has thepotential to maintain sweet lemon quality and extend its postharvest life to 35 days.
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Basiri, S., Shekarforoush, S. S., Aminlari, M. & Akbari, S. (2015). The effect of pomegranate peel extract (PPE) on the polyphenol oxidase (PPO) and quality of Pacific white shrimp (Litopenaeus vannamei) during refrigerated storage. LWT-Food Science and Technology, 60(2), 1025-1033.
Díaz-Mula, H. M., Serrano, M. & Valero, D. (2012). Alginate coatings preserve fruit quality and bioactive compounds during storage of sweet cherry fruit. Food and Bioprocess Technology, 5(8), 2990-2997.
Fan, Y., Xu, Y., Wang, D., Zhang, L., Sun, J., Sun, L. & Zhang, B. (2009). Effect of alginate coating combined with yeast antagonist on strawberry (Fragaria×ananassa) preservation quality. Postharvest Biology and Technology, 53(1–2), 84–90.
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Hosseini Farahi, M. & Haghanifard, Z. (2017). Effects of aloe vera gel, salicylic acid and hot water on fruit decay and quality properties of sweet lemon fruit during storage. Journal of Crop Production and Processing, 7 (3), 63-78.
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Jiang, T. (2013). Effect of alginate coating on physicochemical and sensory qualities of button mushrooms (Agaricus bisporus) under a high oxygen modified atmosphere. Postharvest Biology and Technology, 76, 91-97.
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Ahmad, I. & Beg, A. Z. (2001). Antimicrobial and phytochemical studies on 45 Indian medicinal plants against multi-drug resistant human pathogens. Journal of Ethnopharmacology, 74(2), 113-123.
Ahmadzade, G. R., Ghiafe, D. M., Tanoori, T. & Sheykholeslami, Z. (2012). Effect of selected edible coatings of soy protein isolate, whey protein concentrate, carrageenan and alginate to extend shelf life of fresh-cut pears (Pyrus communis). Innovation in Food Science and Technology, 4(3), 47- 54.
Akhtar, S., Ismail, T., Fraternale, D. & Sestili, P. (2015). Pomegranate peel and peel extracts: Chemistry and food features. Food Chemistry, 174, 417-425.
Ansorena, M. R., Marcovich, N. E. & Roura, S. I. (2011). Impact of edible coatings and mild heat shocks on quality of minimally processed broccoli (Brassica oleracea L.) during refrigerated storage. Postharvest Biology and Technology, 59(1), 53-63.
Aviram, M. & Dornfeld, L. (2001). Pomegranate juice consumption inhibits serum angiotensin converting enzyme activity and reduces systolic blood pressure. Atherosclerosis, 158(1), 195-198.
Azarakhsh, N., Osman, A., Ghazali, H. M., Tan, C. P. & Mohd Adzahan, N. (2014). Lemongrass essential oil incorporated into alginate-based edible coating for shelf-life extension and quality retention of fresh-cut pineapple. Postharvest Biology and Technology, 88, 1–7.
Basiri, S., Shekarforoush, S. S., Aminlari, M. & Akbari, S. (2015). The effect of pomegranate peel extract (PPE) on the polyphenol oxidase (PPO) and quality of Pacific white shrimp (Litopenaeus vannamei) during refrigerated storage. LWT-Food Science and Technology, 60(2), 1025-1033.
Díaz-Mula, H. M., Serrano, M. & Valero, D. (2012). Alginate coatings preserve fruit quality and bioactive compounds during storage of sweet cherry fruit. Food and Bioprocess Technology, 5(8), 2990-2997.
Fan, Y., Xu, Y., Wang, D., Zhang, L., Sun, J., Sun, L. & Zhang, B. (2009). Effect of alginate coating combined with yeast antagonist on strawberry (Fragaria×ananassa) preservation quality. Postharvest Biology and Technology, 53(1–2), 84–90.
FAO. (2016). Citrus fruit statistics 2015. Food and Agriculture Organization of the United Nation. Rome, 53 page.
Hernández-Muñoz, P., Almenar, E., Del Valle, V., Velez, D. & Gavara, R. (2008). Effect of chitosan coating combined with postharvest calcium treatment on strawberry (Fragaria× ananassa) quality during refrigerated storage. Food Chemistry, 110(2), 428-435.
Hosseini Farahi, M. & Haghanifard, Z. (2017). Effects of aloe vera gel, salicylic acid and hot water on fruit decay and quality properties of sweet lemon fruit during storage. Journal of Crop Production and Processing, 7 (3), 63-78.
Hosseinifarahi, M., Radi, M., Bagheri, F. & Jamshidi, E. (2018). Evaluation of postharvest quality and organoleptic characteristics of strawberry with application of aloe vera gel, acetic acid and UV-B irradiation. Iranian Journal of Horticultural Science and Technology, 19 (1), 99-114.
Jiang, T. (2013). Effect of alginate coating on physicochemical and sensory qualities of button mushrooms (Agaricus bisporus) under a high oxygen modified atmosphere. Postharvest Biology and Technology, 76, 91-97.
Jiang, T., Feng, L. & Wang, Y. (2013). Effect of alginate/nano-Ag coating on microbial and physicochemical characteristics of shiitake mushroom (Lentinus edodes) during cold storage. Food Chemistry, 141(2), 954-960.
Jongen, W. (Ed.). (2005). Improving the safety of fresh fruit and vegetables. CRC Press.
Khan, A. S., Singh, Z., Abbasi, N. A. & Swinny, E. E. (2008). Pre‐or post-harvest applications of putrescine and low temperature storage affect fruit ripening and quality of ‘Angelino’plum. Journal of the Science of Food and Agriculture, 88(10), 1686-1695. Kharchoufi, S., Parafati, L., Licciardello, F., Muratore, G., Hamdi, M., Cirvilleri, G. & Restuccia, C. (2018). Edible coatings incorporating pomegranate peel extract and biocontrol yeast to reduce Penicillium digitatum postharvest decay of oranges. Food Microbiology, 74, 107-112.
Larrigaudiere, C., Pons, J., Torres, R. & Usall, J. (2002). Storage performance of clementines treated with hot water, sodium carbonate and sodium bicarbonate dips. The Journal of Horticultural Science and Biotechnology, 77(3), 314-319.
Maftoonazad, N. & Ramaswamy, H. S. (2005). Postharvest shelf-life extension of avocados using methyl cellulose-based coating. LWT-Food Science and Technology, 38(6), 617-624.
Maftoonazad, N., Ramaswamy, H. S. & Marcotte, M. (2008). Shelf‐life extension of peaches through sodium alginate and methyl cellulose edible coatings. International Journal of Food Science & Technology, 43(6), 951-957.
Martinez‐Romero, D., Serrano, M., Carbonell, A., Burgos, L., Riquelme, F. & Valero, D. (2002). Effects of postharvest putrescine treatment on extending shelf life and reducing mechanical damage in apricot. Journal of Food Science, 67(5), 1706-1712.
Mirjalili, S. (2015). A review on biochemical constituents and medicinal properties of pomegranate (Punica granatum L.). Journal of Medicinal Plants, 4 (56),1-22
Mostofi, Y. & Najafi, F. (2005). Analytical laboratory methods in horticultural sciences. Vol 1. University of Tehran Press. 136 p
Nafussi, B., Ben-Yehoshua, S., Rodov, V., Peretz, J., Ozer, B. K. & D'hallewin, G. (2001). Mode of action of hot-water dip in reducing decay of lemon fruit. Journal of Agricultural and Food Chemistry, 49(1), 107-113.
Nair, M. S., Saxena, A. & Kaur, C. (2018). Effect of chitosan and alginate based coatings
enriched with pomegranate peel extract to extend the postharvest quality of guava (Psidium guajava L.). Food Chemistry, 240, 245-252.
Naseh, Gh., Hassanpour-Fard, M., Bodhankar, S. & Dikshit M. (2010). Pomegranate, Bottle gourd, Antibacterial activity, Tetracycline. Journal of Birjand University Medical Science, 17 (4), 257-264
Nicosia, M. G. L. D., Pangallo, S., Raphael, G., Romeo, F. V., Strano, M. C., Rapisarda, P., Droby, S. & Schena, L. (2016). Control of postharvest fungal rots on citrus fruit and sweet cherries using a pomegranate peel extract. Postharvest Biology and Technology, 114, 54-61.
Noda, Y., Kaneyuki, T., Mori, A. & Packer, L. (2002). Antioxidant activities of pomegranate fruit extract and its anthocyanidins: delphinidin, cyanidin, and pelargonidin. Journal of Agricultural and Food Chemistry, 50(1), 166-171.
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