بررسی و مقایسه پوشش کیتوسان و آلوئه ورا بر عمر پس از برداشت، کیفیت و ترکیبات زیست¬فعال توتفرنگی رقم کاماروسا ( Strawberry camarosa)
محورهای موضوعی : نانوذراتپویا جلالی 1 , عبدالرسول ذاکرین 2 , عبدالحسین ابوطالبی جهرمی 3 , حمید صادقی 4
1 - گروه علوم باغبانی، واحد جهرم، دانشگاه آزاد اسلامی، جهرم، ایران
2 - گروه علوم باغبانی، واحد جهرم، دانشگاه آزاد اسلامی، جهرم، ایران
3 - گروه علوم باغبانی، واحد جهرم، دانشگاه آزاد اسلامی، جهرم، ایران
4 - گروه زیست شناسی، واحد جهرم، دانشگاه آزاد اسلامی، جهرم، ایران
کلید واژه: فنول کل, ظرفیت آنتیاکسیدانی, مواد جامد محلول, اسید قابل تیتر, شاخص طعم, درصد پوسیدگی&rlm, ,
چکیده مقاله :
توتفرنگی از جمله میوههای فسادپذیر است و از این رو در دهههای اخیر تلاش فراوانی در راستای افزایش ماندگاری توتفرنگی و حفظ ارزش تغذیهای آن در شرایط پس از برداشت با روشهایی غیر از کاربرد قارچکشها صورت گرفته است. با توجه به اهمیت موضوع، در پژوهش حاضر اثرات کاربرد هفت تیمار پوشش شامل سه تیمار کیتوسان (محلول 50/0، 75/0 و 1درصد)، سه تیمار ژل آلوئهورا (محلول 25/0، 50/0 و 75/0 درصد) به همراه شاهد بر عمر انباری و کیفیت محصول توتفرنگی در شرایط انبار (دمای 4 درجه سانتیگراد با رطوبت 90 درصد) مورد بررسی قرار گرفت. در روزهای 3، 6 و 12 انبارمانی، شاخصهای کیفی و عمر پس از برداشت میوهها ارزیابی شد. کاربرد پوششهای خوراکی میزان اتلاف وزن، پوسیدگی میوه، محتوای مواد جامد محلول، pH آب میوه و شاخص طعم را در طول دورۀ انبارمانی نسبت به شاهد کاهش داد. در مقابل موجب افزایش محتوای اسیدهای قابل تیتر، ویتامین ث، سفتی بافت، ترکیبات فنولی و ظرفیت آنتیاکسیدانی نسبت به شاهد گشت. در بین تیمارهای مورد استفاده، کاربرد کیتوسان 1 درصد و آلوئهورا 75/0 درصد بیشترین کارایی را در افزایش عمر انباری و کیفیت میوۀ توتفرنگی داشتند. نتایج این پژوهش استفاده از این مواد را به عنوان پوششهای خوراکی و بیخطر برای مصرف کننده توصیه می کند.
Strawberry is one of the perishable fruits, and therefore, in recent decades, many efforts have been made to increase the shelf life of strawberries and its nutritional value in post-harvest conditions with methods other than fungicides. Considering the importance of the subject, in the present study, the effects of seven tratmnets of chitosan coating (0.5, 0.75 and 1 % solutions), Aloe vera gel (0.25, 0.50 and 0.75% solutions) alonge with control on shelf life and the quality of the strawberry product was investigated in warehouse conditions (4 °C and 90% relative humidity). On the 3rd, 6th, and 12th days of storage, the quality and life indicators of the fruits were evaluated after harvesting. The use of edible coatings reduced the rate of weight loss, fruit decay, soluble solids content, fruit juice pH and taste index during the storage period compared to the control. In contrast, the content of titratable acids, vitamin C, tissue stiffness, phenolic compounds and antioxidant capacity increased compared to the control. Among the treatments used, the use of chitosan 1% and Aloe vera 0.75% were the most effective in increasing the storage life and quality of strawberry fruit. The results of this study recommended the application of these coatings as edible and safe coatings for the consumer.
Introduction:Strawberry is a highly perishable fruit with a short postharvest life due to its high respiration rate, soft texture, and susceptibility to microbial decay. The use of edible coatings has been recognized as an effective and environmentally friendly approach to extend the shelf life of fresh produce by reducing moisture loss, gas exchange, and microbial growth. Chitosan and Aloe vera gel are among the most promising natural coating materials because of their biodegradability, safety, and antimicrobial and antioxidant properties. Chitosan acts as a semi-permeable barrier to gases and water vapor, reduces respiration and ethylene production, and inhibits the growth of postharvest pathogens. Aloe vera gel, rich in polysaccharides, phenolic compounds, and bioactive metabolites, can form a protective layer on fruit surfaces and delay senescence. This study aimed to evaluate the effects of different concentrations of chitosan and Aloe vera gel coatings on postharvest quality, antioxidant capacity, and storage life of strawberry fruits under cold storage conditions.
Materials and Methods:Uniform, commercially mature strawberry fruits (cv. Camarosa) were harvested from a hydroponic greenhouse and transferred to the laboratory. Fruits were treated with three concentrations of Aloe vera gel (0.25, 0.50, and 0.75%) and three concentrations of chitosan (0.50, 0.75, and 1%), while untreated fruits served as the control. Coatings were applied by dipping, followed by air-drying. Treated and control fruits were stored at 4 °C and 90% relative humidity for 12 days. Measurements were conducted on days 0, 3, 6, and 12. Evaluated parameters included weight loss, decay percentage, total soluble solids, titratable acidity, pH, flavor index, vitamin C content, fruit firmness, total phenolic content, and antioxidant activity (DPPH assay). The experiment was arranged in a factorial completely randomized design with three replications, and data were analyzed using ANOVA and Duncan’s multiple range test at a 1% significance level.
Results and Discussion:The results showed that storage time, coating type, and their interaction significantly affected all quality attributes. Weight loss and decay increased with storage duration, but were significantly reduced by both coatings compared to the control. Fruits treated with 0.75% Aloe vera gel and 1% chitosan exhibited the lowest weight loss and decay incidence. Coated fruits maintained higher titratable acidity, vitamin C content, firmness, total phenolic compounds, and antioxidant capacity, while showing lower increases in total soluble solids and pH. The improved quality was attributed to reduced respiration rate, delayed metabolic activity, moisture retention, and the antimicrobial and antioxidant properties of the coatings. Chitosan and Aloe vera gel effectively delayed senescence and preserved nutritional and sensory quality during cold storage.
Conclusion:Overall, the application of edible coatings based on Aloe vera gel and chitosan effectively extended the storage life and maintained the postharvest quality of strawberry fruits. Aloe vera gel at 0.75% and chitosan at 1% were the most effective treatments. Given their natural origin, safety, and availability, especially the lower cost of Aloe vera gel, these coatings can be recommended as sustainable alternatives to synthetic preservatives for postharvest management of strawberries.
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