پیوندهای مفید
اخبار و اعلانات
آمار
| تعداد نشریات | 158 |
| تعداد شماره‌ها | 6,230 |
| تعداد مقالات | 67,764 |
| تعداد مشاهده مقاله | 115,194,871 |
| تعداد دریافت فایل اصل مقاله | 89,942,882 |
تأثیر پوشش نانوامولسیون حاوی کیتوزان بر افزایش ماندگاری سیب گلاب رقم گلاب کهنز در مدت انبارداری | ||
| مهندسی بیوسیستم ایران | ||
| مقاله 4، دوره 45، شماره 2، مهر 1393، صفحه 113-120 اصل مقاله (1.17 M) | ||
| نوع مقاله: مقاله پژوهشی | ||
| شناسه دیجیتال (DOI): 10.22059/ijbse.2014.52639 | ||
| نویسندگان | ||
| علی صحرایی خوش گردش1؛ فوژان بدیعی* 2؛ سید علی یاسینی اردکانی3 | ||
| 1کارشناسی ارشد، گروه علوم وصنایع غذایی، دانشکده کشاورزی و منابع طبیعی،دانشگاه آزاد اسلامی،واحدعلوم و تحقیقات یزد | ||
| 2دانشیار پژوهش بخش تحقیقات مهندسی صنایع غذایی و فناوری پس از برداشت، موسسه تحقیقات فنی و مهندسی کشاورزی، ایران | ||
| 3استادیار، گروه مهندسی علوم و صنایع غذایی، دانشکده کشاورزی و منابع طبیعی دانشگاه آزاد اسلامی،واحدعلوم و تحقیقات یزد | ||
| چکیده | ||
| در این پژوهش کارایی نوعی پوشش خوراکی نانوامولسیونی حاوی کیتوزان با هدف افزایش زمان نگهداری سیب رقم گلاب کهنز بررسی شد. سیب پس از برداشت با پوشش نانوامولسیون بر پایۀ کیتوزان در غلظت 2000 قسمت در میلیون، پوشش‌دهی و بههمراه نمونههای شاهد در دمای 1±2 درجۀ سانتیگراد و در رطوبت نسبی 80-85 درصد نگهداری شد. در مدت 10 هفته نگهداری در فواصل زمانی مشخص (هر هفته یکبار) سفتی بافت، فعالیت آنزیم پلیفنل اکسیداز، رنگ پوست و گوشت، خواص حسی، و میزان تنفس براساس میزان CO2 تولیدشدۀ سیبهای نگهداریشده اندازهگیری شد. نتایج نشان دادند که پوشش خوراکی بر پایۀ نانوامولسیون کیتوزان اثر معنیداری بر سفتی بافت و خواص حسی میوه ندارد. کاربرد پوشش حداکثر شدت تنفس را به نصف کاهش داد و پوشش بهطور معنیداری باعث کاهش اوج تنفسی سیب شد. در میوههای بدون پوشش پس از مرحلۀ اوج تنفسی، میزان فعالیت آنزیم پلیفنلاکسیداز افزایش نشان داد که همراه با گسترش قهوهایشدگی بافت میوه بود. بهطورکلی این پوشش عمر انباری سیب را افزایش و ضایعات کمّی و کیفی آن را در مدت نگهداری کاهش داد. | ||
| کلیدواژه‌ها | ||
| آنزیم پلیفنل اکسیداز؛ پوشش نانوامولسیون بر پایۀ کیتوزان؛ سفتی بافت؛ سیب گلاب کهنز؛ شدت تنفس | ||
| عنوان مقاله [English] | ||
| The Effect of Chitosan-Based Nano-Emulsion Coating on Extending the Shelf Life of Apple var. Golab Kohanz | ||
| نویسندگان [English] | ||
| Ali Sahraei Khosh Gardesh1؛ Fojan Badii2؛ Ali Yasini Ardakani3 | ||
| 1MSc Graduate, Department of Food Science and Technology, College of Agriculture and Natural Resources, Yazd Science and Research Branch, Islamic Azad University | ||
| 2Associate Professor, Department of Food Engineering and Postharvest Technology, Agricultural Engineering Research Institute | ||
| 3Assistant Professor, Department of Food Science and Technology, College of Agriculture and Natural Resources, Yazd Science and Research Branch, Islamic Azad University | ||
| چکیده [English] | ||
| The effects of a nano-emulsion chitosan-based coating on enhancing the shelf-life and quality of Golab Kohanz apples were studied. The nano-emulsion coating containing Chitosan with a concentration of 2000 ppm was applied for coating of Golab Kohanz apples. Coated and uncoated apples were packed in normal packaging cardboards and kept at 2 ± 1 °C with a relative humidity within 80-85%. Flesh firmness, the activity of polyphenol oxidase, flesh and skin colors, the rate of respiration based on the level of CO2 produced and the sensory characteristics of the coated vs. uncoated apples were recorded during a ten week of storage period at some specified intervals of one week. The results indicated that the coatings had no significant effect on flesh firmness and sensory characteristics of the apples, while the respiration rate of the coated apples decreased up to 50% with the coating lowering the respiration peak significantly. The polyphenol oxidase activity and the browning of the flesh increased significantly in uncoated apples following the respiration peak. Overall, results showed that the nano-emulsion chitosan-based coating can help increase the storage life of the apple. | ||
| کلیدواژه‌ها [English] | ||
| Nano-emulsion Chitosan-based coating, Flesh firmness, Golab Kohanz apple, respiration rate, polyphenol oxidase | ||
| مراجع | ||
|
Alikhani, M., Sharifani, M., Azizi, M., Hemmati, Kh. and Mousavizadeh, S.J. (2009). Effects of natural and herbal ingredients on the shelf life and quality characteristics of Pear (Var. Shahmiveh Isfahan). Journal of Agriculture and Natural Resources. 16(3). (In Farsi). Banks, N.H. (1984). Some effects of TAL Pro-Long coating on ripening bananas. Journal of Experimental Botany, 33,127˚137. Damyar, S. (2006). Final report of the research project "Identification, collection and evaluation of potato genotypes endemic in some provinces." Seeds unit. Department of Horticultural Research. Seed and Plant Improvement Institute. (In Farsi). El Ghaouth, A., Arul, J., Grenier, J., and Asselin, A. (1992)a. Antifungal activity of chitosan on two postharvest pathogens of strawberry fruits. Phytopathology. 82(4), 398-402. El Ghaouth A, Arul J., Ponnampalam, R., and Boulet, M. (1992)b. Chitosan coating to extend the storage life of tomatoes. Horticulture Science. 27(9), 1016-1018. Eshghi, S., Hashemi, M., Mohammadi, A., Badii, F., Mohammadhosseini, Z., Ahmadi Somee, K. and Ghanati, K. (2012). The effect of nano-emulsion coating on the shelf life and post-harvest quality characteristics of strawberry fruit. MS Thesis, Shahid Beheshti University. (In Farsi) FAO. Faostat.fao.org. 08 August (2012). From http://faostat.fao.org/site/535/DesktopDefault.aspx?PageID=535#ancor Fernandes, S., Ribeiro, C., Raposo, M., Morais, R., Morais, A. (2011). Polyphenol Oxidase Activity and Colour Changes of Starking Apple Cubes Coated with Alginate and Dehydrated with Air. Food and Nutrition Sciences. 2, 451-457. Flores, S., Haedo, S. and Campos, C. (2007). Antimicrobial performance of potassium sorbate supported in tapioca starch edible films. Food Res. Technol. 225, 375-384. Franssen, L.R., Rumsey, T.R. and Krochta, J.M. (2004). Whey protein film composition effects on potassium sorbate and natamycin diffusion. J. of Food Sci., 69(5), 347-353. Ghaouth, A.E., Arul, J., Ponnampalam, R. and Boulet, M. (1991). Chitosan coating effect on storability and quality of fresh strawberries. Journal of Food Science. 56(6), 1618-1620. Huang, KS. Sheu, YR. Chao, IC. (2009). Preparation and Properties of Nanochitosan. Polymer-Plastics Technology and Engineering. 48, 1239-1243(5) Jiang, Y., and Li, Y. (2001) Effects of chitosan on postharvest life and quality of longan fruit. Food Chemistry. 73: 139-143. Korban, S. S., and R. M. Skirvin. (1994). Nomenclature of the cultivated apple. HortScience 19,177-180. Laskin, A., I., Gadd, G.M. and Sariaslani S. (2008). Advances in applied microbiology. Vol.63.Pp: 153. Academic Press. Lee, J. Y., Park, H. J. Lee, C. Y. and Choi, W. Y. (2003). Extending shelf- life of minimally processed apples with edible coatings and antibrowning agents. J. Food Sci. and Technol. 36, 323 ˚ 329. Li, H., and Yu, T. (2000). Effect of chitosan on incidence of brown rot, quality and physiological attributes of postharvest peach fruit. Journal of the Science of Food and Agriculture. 81, 269-274. Li, P., and Barth, M.M. (1998). Impact of edible coatings on nutritional and physiological changes in lightly processed carrots. Postharvest Biology and Technology. 14, 51-60. Maftoonazad, N., Ramaswamy, H. S. and Marcotte, M., (2008). Shelf-life extension of peaches through Sodium alginate and methyl cellulose edible coatings. International Journal of Food Science and Technology, Vol. 43, 951-957. Maftoonazad, N. and Ramaswamy, H.S. (2005). Postharvest shelf-life extension of avocados using methyl cellulose-based coating. LWT- J. Food Sci. and Technol. 38, 617-624. Meheriuk, M., and Lau, O.L. (1988). Effect of two polymeric coatings on fruits quality of Barlett and dAnjou pears. Journal of American Society of Horticultural Science. 113(2), 222-226. Mizani, M., Daraei, F., Badii, F., and Gerami, A., (2009). Effect of methylcellulose edible coating on the shelf life of nectarines. Journal of Food Sciences and Nutrition. Vol. 23. (In Farsi) Mohammadhosseini, Z., Hashemi, M., Mohammadi, A., Badii, F., Ahmadi Somee, K. (2012). Effects of chitosan based nano-emulsion coating on the changes of bioactive compounds, antioxidant activity and some qualitative features of orange and blood orange during storage. MS Thesis, Shahid Beheshti University. (In Farsi) Nisperos, M.O., and Baldwin, E.A. (1988). Effect of two types of edible films on tomato fruit ripening. Proceedings at Florida State Horticultural Society. 101, 217-220. Raafat, D., von Bargen, K., Haas, A. & Sahl, H. G. (2008). Appl. Environ. Microbiol., 74, 3764-3773. Sadeghipour, M., Badii, F., Bahmady, H. and Bazyar, B. (2009). Effect of methylcellulose-based edible active coatings on the shelf life of tomatoes. Journal of Food Science and Technology. Number 35, Volume 9. (In Farsi) Terefe, N., Matthies, K., Simons, L., Versteeg, C. (2009). Combined high pressure-mild temperature processing for optimal retention of physical and nutritional quality of strawberries (Fragaria.ananassa). Innovative food science and emerging technologies. 10, 97-307. Wang, L., Liu, L., Kerry, J.F. and Kerry, J.P. (2007). Assessment of film-forming potential and properties of protein and polysaccharide-based biopolymer films. International Journal of Food Science and Technology. 42, 1128-1138. Watts, B. M. (1989). Basic Sensory Methods for food Evaluation. Translated by Ghazizadeh, M. and Razagi, A. Theran. Institute of Research Nutrtion and Food Science Publications. PP 95-114. (in Farsi) Xu, S., Chen, X., Sun, D., (2001). Preservation of kiwifruit coated with an edible film at ambient temperature. Journal of Food Engineering, Vol. 50, 211-216. Zhang, D., and Quantick, P.C. (1998). Antifungal effects of chitosan coating on fresh strawberries and raspberries during storage. Journal of Horticultural Science & Biotechnology. 73(6), 763-767. Zhang, D., and Quantick. P.C. (1997). Effects of chitosan coating on enzymatic browning and decay during postharvest storage of litchi (Litchi chinensis Sonn.) fruit. Postharvest Biology and Technology. 12, 195-202. | ||
|
آمار تعداد مشاهده مقاله: 2,652 تعداد دریافت فایل اصل مقاله: 3,909 |
||