بررسی تغییرات کیفی پس از برداشت میوه دو رقم گوجه فرنگی (L. Lycopersicum esculentum) در طول دوره انبارداری
محورهای موضوعی : بوم شناسی گیاهان زراعیصدیقه سادات خالقی 1 , ناصر عالم زاده انصاری 2
1 - دانشجوی سابق کارشناسی ارشد، گروه علوم باغبانی دانشکده کشاورزی، دانشگاه شهید چمران اهواز و مدرس دانشگاه آزاد اسلامی واحد فسا
2 - دانشیار گروه علوم باغبانی دانشکده کشاورزی، دانشگاه شهید چمران اهواز.
کلید واژه: انبارداری, رقم گوجه فرنگی, چف, سان سید, تغییرات بیوشیمیایی,
چکیده مقاله :
میوه گوجه فرنگی با دارا بودن آنتی اکسیدان هایی مانند کاروتنوئید، لیکوپن، ویتامین C، ویتامینE و ترکیبات فنولی نقش مهمی را در سلامتی انسان ایفا می کند. از آنجایی که بین برداشت میوه و مصرف آن ممکن است بیش از چند هفته طول بکشد، در طول این دوره تغییرات بیوشیمیایی می تواند اتفاق بیفتد که ارزش غذایی میوه را تحت تأثیر قرار دهد. این تغییرات در رقم های مختلف گوجه فرنگی می تواند متفاوت باشد. پژوهش های انجام شده در جهت بررسیروند تغییرات خصوصیات کیفی دو رقم میوه گوجه فرنگی از زمان برداشت تا مصرف طراحی گردید. میوه گوجه فرنگی رقم Chef و Sunseed در مرحله سبز بالغ برداشت شد و به مدت 35 روز در دمای C°16 و رطوبت نسبی 80% نگهداری شد. در طول این دوره، هر هفت روز یک بار فاکتورهای کیفی شامل سفتی بافت، غلظت مواد جامد محلول (TSS)، اسیدیته قابل تیتر (TA)، شاخص طعم (TSS/TA)، درصد کاهش وزن، میزان اسید آسکوربیک (ویتامینC)، میزان کلروفیل و کاروتنوئید و درصد پوسیدگی اندازه گیری شدند. نتایج نشان داد که در طول دوره انبارداری، سفتی بافت، TA، میزان کلروفیل در هر دو رقم گوجه فرنگی مورد بررسی کاهش یافت و مقادیر TSS، TSS/TA، درصد کاهش وزن، درصد پوسیدگی، ویتامینC و میزان کاروتنوئید افزایش یافت. ویتامینC در رقم چف بیشتر از سان سید بود و درصد کاهش وزن و میزان کاروتنوئید در رقم سان سید بیشتر از رقم چف بود. نتایج این تحقیق می تواند برای مطالعات رژیمی انسان که بر ارزش غذایی تأکید دارد، قابل استفاده باشد.
Tomato fruits have some antioxidants like carotenoids, lycopene, vitamin C, vitamin E and phenolic compounds and play an important role in human health. Since the time between fruit harvest and consumption may last several weeks, biochemical changes during the storage period may affect the nutritional value of fruit and these changes may vary in different cultivars. This experiment was carried out to study qualitative characteristics of two tomato cultivars (Chef and Sunseed) from harvest to consumption. Tomato fruit was harvested at the mature green stage and was stored at 16°C and 80% relative humidity for 35 days. The quality factors including firmness, pH, total soluble solids, titratable acidity, TSS/TA, weight loss, chlorophyll and carotenoid content and decay percentage was measured in every seven days during this period. The results showed that firmness, weight loss and chlorophyll content were decreased and TSS, TSS/TA, Vitamin C, carotenoid content and decay percentage increased during postharvest storage in both cultivars. Vitamin C was higher for Chef and weight loss and carotenoid were higher for Sunseed. The results of this study could be applicable for human subject feeding studies that focus on nutritional values of tomato.
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