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اثر پوتریسین و تیمار گرمایی بر کیفیت پس از برداشت میوة گلابی (Pyrus communis) رقم اسپادونا | ||
| علوم باغبانی ایران | ||
| مقاله 1، دوره 45، شماره 3، آبان 1393، صفحه 225-234 اصل مقاله (647.3 K) | ||
| نوع مقاله: مقاله پژوهشی | ||
| شناسه دیجیتال (DOI): 10.22059/ijhs.2014.52866 | ||
| نویسندگان | ||
| مرجان السادات حسینی1؛ مصباح بابالار* 2؛ محمد علی عسکری3 | ||
| 1دانشجوی کارشناسی ارشد، پردیس کشاورزی و منابع طبیعی، دانشگاه تهران، کرج | ||
| 2استاد ، پردیس کشاورزی و منابع طبیعی، دانشگاه تهران، کرج | ||
| 3استادیار، پردیس کشاورزی و منابع طبیعی دانشگاه تهران، کرج | ||
| چکیده | ||
| در این مطالعه، اثر کاربرد قبل و پس از برداشت پوتریسین به همراه تیمار گرمایی بر کیفیت و عمر انبارمانی میوة گلابی رقم اسپادونا بررسی شده است. آزمایش به‌صورت فاکتوریل بر‌پایة طرح کاملاً تصادفی در 3 تکرار انجام شد. میوه‌ها طی فصل رشد در 3 مرحله به‌ترتیب 30، 60 و 90 روز بعد از تمام‌گل با 4 سطح پوتریسین (0، 5/0، 1 و 2 میلی‌مولار) مهافشانی شدند. همان میوه‌ها پس از برداشت در پوتریسین (در همان غلظتهای قبل از برداشت) و آب گرم در 3 سطح (40 و 50 درجة سانتیگراد و شاهد) به‌مدت 5 دقیقه غوطه‌ور شدند. میوه‌ها بعد از تیمار در سردخانه با دمای 1 ±0 درجة سانتیگراد و رطوبت نسبی 80ـ 85 درصد به‌مدت 21 هفته نگهداری شدند. میوه‌ها هر سه هفته یک بار از انبار خارج و از نظر خصوصیات مختلف کمّی و کیفی مثل کاهش وزن، سفتی بافت میوه، pH، اسیدیتة قابل تیتراسیون، مواد جامد محلول و شاخص طعم اندازهگیریشده قرار گرفتند. نتایج نشان داد کاربرد 1 و 2 میلی‌مولار پوتریسین در زمان داشت و پس از برداشت سبب حفظ سفتی بافت میوه، کاهش از دست دادن آب میوه از طریق پوست و نیز کند‌کردن روند تغییرات pH و اسیدیتة قابل تیتراسیون نسبت به شاهد شدند. همچنین مواد جامد محلول و شاخص طعم در میوه‌های تیمار‌شده در ابتدای آزمایش کمتر از نمونه‌های شاهد بودند، در‌حالی‌که در مراحل پایانی مقادیر مواد جامد محلول بیشتر از شاهد بودند. تیمار گرمایی 40 و50 درجة سانتیگراد به‌مدت 5 دقیقه سبب افزایش مواد جامد محلول و شاخص طعم شدند، اما تأثیر معناداری بر کاهش وزن، سفتی بافت میوه، pH و اسیدیتة قابل تیتراسیون نداشتند. | ||
| کلیدواژه‌ها | ||
| آب گرم؛ انبارمانی؛ پلیآمین؛ گلابی) (Pyrus communis | ||
| عنوان مقاله [English] | ||
| The effect of putrescine and heat treatment on postharvest quality of pear fruit (Pyrus communis cv. Spadona) | ||
| نویسندگان [English] | ||
| Marjan Sadat Hosseini1؛ Mesbah Babalar2؛ Mohammad Ali Askari3 | ||
| 1Former M.Sc. Student, University College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran | ||
| 2Professor University College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran | ||
| 3Assistant Professor, University College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran | ||
| چکیده [English] | ||
| In this study, the effect of pre-and post-harvest treatment of putrescine as well as heat treatment were evaluated on quality and storage life of pear fruit "Spadona". The factorial experiment was conducted using a completely randomized design of three replications. During growth season, fruits were sprayed with four levels of putrescine (0, 0.5, 1, 2 mM) at three stages including 30, 60 and 90 days after full-bloom. After harvest, the same fruits were dipped in the putrescine (at the same concentration of pre-harvest treatment), and hot water at 3 levels (40, 50 °C and control) for 5 min. After treatment, fruits were stored for 21 weeks at 0 ± 1°C and 80-85% relative humidity. During the storage period, fruits were carried out every three weeks and some of their qualitative and quantitative traits such as weight loss, firmness, pH, titrable acidity, total soluble solids, flavor index were measured. Result showed that the application of 1 and 2 mM putrescine treatments during pre- and post-harvest, maintained fruit firmness, decreased weight loss from fruit skin, and retarded changes in pH as well as titrable acidity compared to the control. Also, TSS and flavor index were higher at beginning of experiment in the treated fruits while at final stages, TSS was increased compared to the control. Heat treatment at 40 and 50 °C for 5 min increased TSS and fruit flavor index, but did not affect weight loss, fruit firmness, pH and titrable acidity. | ||
| کلیدواژه‌ها [English] | ||
| pear (Pyrus communis), polyamine, hot water, storage | ||
| مراجع | ||
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