پیوندهای مفید
اخبار و اعلانات
آمار
| تعداد نشریات | 161 |
| تعداد شماره‌ها | 6,532 |
| تعداد مقالات | 70,501 |
| تعداد مشاهده مقاله | 124,099,169 |
| تعداد دریافت فایل اصل مقاله | 97,206,771 |
اثر پوشش کیتوسان و تیمار آب گرم بر خصوصیات پس از برداشت میوه فلفل دلمه ای | ||
| به زراعی کشاورزی | ||
| مقاله 5، دوره 18، شماره 3، آذر 1395، صفحه 595-608 اصل مقاله (732.04 K) | ||
| نوع مقاله: مقاله پژوهشی | ||
| شناسه دیجیتال (DOI): 10.22059/jci.2016.56623 | ||
| نویسندگان | ||
| فرزانه خیری1؛ طاهر برزگر2؛ زهرا قهرمانی* 2؛ ولی ربیعی3 | ||
| 1دانش‌آموخته کارشناسی ارشد علوم باغبانی، دانشگاه زنجان، زنجان - ایران | ||
| 2استادیار گروه علوم باغبانی، دانشکده کشاورزی، دانشگاه زنجان، زنجان – ایران | ||
| 3دانشیار گروه علوم باغبانی دانشکده کشاورزی دانشگاه زنجان | ||
| چکیده | ||
| به منظور بررسی اثر کیتوسان و تیمار آب گرم بر انبارمانی و کیفیت میوه فلفل دلمهای رقم پاکس آزمایشی به صورت فاکتوریل در قالب طرح کاملاً تصادفی با سه تکرار انجام شد. تیمارهای آزمایش شامل کیتوسان در چهار سطح 0، 1، 5/1 و 2 درصد وتیمار آب گرم در سه سطح 20، 45 درجه سانتیگراد به مدت 2 دقیقه و دمای 60 درجه سانتیگراد به مدت 20 ثانیه بود که میوهها به مدت 12، 24 و 35 روز در دمای 1±8 درجه سانتیگراد و رطوبت نسبی 95 درصد در سردخانه نگهداری شدند. نتایج نشان داد پوشش کیتوسان تأثیر معنیداری بر کیفیت میوه و میزان ویتامین ث داشت. تیمار میوهها با کیتوسان 2 درصد، کاهش مواد جامد محلول، سفتی، کیفیت ظاهری، وزن میوه و ویتامین ث را به طور معنیداری به تأخیر انداخت. تیمار آب گرم تأثیر معنیداری بر کیفیت میوه داشت. غوطهور کردن میوهها در آب گرم 45 درجه سانتیگراد به مدت 2 دقیقه موجب حفظ کیفیت ظاهری، سفتی میوه و میزان اسیدیته شده و فعالیت آنزیم کاتالاز و پراکسیداز را افزایش داد. تیمار آب گرم 60 درجهسانتیگراد به مدت 20 ثانیه موجب خسارت میوه و کاهش کیفیت شد. طبق نتایج حاصل، تیمار کیتوسان 2 درصد و آب گرم 45 درجه سانتیگراد بهترین تأثیر را در حفظ کیفیت داشتند. | ||
| کلیدواژه‌ها | ||
| اسیدیته؛ آنزیم پراکسیداز؛ آنزیم کاتالاز؛ سفتی؛ مواد جامد محلول | ||
| عنوان مقاله [English] | ||
| Effects of chitosan coating and hot water treatment on postharvest characteristics of fruit pepper | ||
| نویسندگان [English] | ||
| FArzaneh Kheiri1؛ Taher Barzegar2؛ Zahra Ghahremani2؛ Vali Rabiei3 | ||
| 1M.Sc. Student, Department of Horticultural Sciences, Faculty of Agriculture, University of Zanjan, Zanjan - Iran | ||
| 2Assistant Professor, Department of Horticultural Sciences, Faculty of Agriculture, University of Zanjan, Zanjan – Iran | ||
| 3Associate Professor, Department of Horticultural Sciences, Faculty of Agriculture, University of Zanjan, Zanjan - Iran | ||
| چکیده [English] | ||
| In order to study the effects of chitosan and hot water treatments on storability and fruit quality of sweet pepper "Paks", an experiment was conducted as a factorial design in the base of CRD with three replications.Fruits were treated withchitosan at four levels (0, 1, 1.5 and 2 percent) and hot water at 20 and 45ºC (dipping for 2 min time) and 60ºC (dipping for 2o sec time), then stored for 12, 24 and 35 days at 8°C and 98% RH in refrigerator. The results showed that the quality and vitamin Ccontent of fruits decreased during storage. Coating of pepper with chitosan significantly delayed loss of TSS, firmness, vitamin C, weight losses and fruit quality. Pepper coated with 2% chitosan had the highest effect on keeping fruit quality. Hot water had significant effect on fruit quality. Water with 45°C as hot water treatment improved firmness, titrable acidity, vitamin C, visual quality and activity of catalase and peroxidase enzymes. Heat damage was observed on fruit dipping at 60°C. According to the results, treatment of 2 percent chitosan with hot water 45°C had the best effect on the studied parameters. | ||
| کلیدواژه‌ها [English] | ||
| Acidity, catalase enzyme, firmness, Peroxidase enzyme, Total soluble solid | ||
| مراجع | ||
|
1 . راحمی م (1373) فیزیولوژی پس از برداشت میوهها و سبزیها. انتشارات شیراز. 437 ص. 2 . ربیعی و و جزقاسمی س (1393) روشهای کاربردی آزمایشگاهی در علوم باغی و زراعی. انتشارات جهاد دانشگاهی آذربایجان غربی. 264 صفحه. 3 . طلایی ع، عسگری سرچشمه م، بهادران ف و شرافتیان د (1383) مطالعه آثار تیمارهای آب گرم و پوشش پلی‌اتیلن بر روی عمر انبارمانی و کیفیت میوه انار (رقم ملس ساوه). مؤسسه تحقیقات اصلاح و تهیه بذر و نهال. 4 . مستوفی ی، دهستانی اردکانی م و رضوی ه (1390) اثر کیتوسان بر افزایش عمر پس از برداشت و ویژگیهای کیفی انگور رقم شاهرودی. علوم و صنایع غذایی. 8(30): 93.
5 . Abbasi NA, Iqbal Z, Maqbool M and Hafiz IA (2009) Postharvest quality of mango (MangiferaindicaL.) fruits as affected by coating. Pakistan Journal of Botany. 41: 343-357. 6 . Abe KandWatada AE (1991) Ethylene absorbent to maintain quality of lightly processed fruits and vegetables. Journal of Food Science. 56: 1589-92. 7 . Ali A, Muhammad MTM, Sijam K and Siddiqui Y (2011) Effect of chitosan coating on the physicochemical characteristics of Eksotika II papaya (Carica papaya L.) fruit during cold storage. Food Chemistry. 124: 620-625. 8 . Arnon AN (1967) Method of extraction of chlorophyll in the plants. Agronomy Journal. 23: 112-121. 9 . Bai RK, Huang MY and Jiang YY (1999) Selective permeabilities of chitosan-acetic acid complex membrane and chitosan-polymer complex membranes for oxygen and carbon dioxide. Polymer Bulletin. 20: 83-88. 10 . Chance B and Maehly AC (1955) Assay of catalases and peroxidases. Methods in Enzymology. 2: 764-775. 11 . Chancharoenrit J (2002) Effects of hot water dip on physiological changes and chilling injury after storage of ‘Hom Thong’ variety of banana. Master’s Thesis, Department of Botany, Faculty of Science, Chulalongkorn University, Bangkok, Thailand. 12 . Chien PJ, Sheu F and Lin HR (2007) Coating citrus (Murcotttangor) fruit with low molecular weight chitosan increases postharvest quality and shelf life. Food Chemistry. 100: 1160-1164. 13 . Couey HM (1989) Heat treatment for control of postharvest diseases and insect pests of fruits. Horticultuare Science. 24: 198 -201. 14 . Djioua T, Charles F, Lopez-Lauri F, Filgueiras H, Coudret A, Ducamp-Collin MN and Sallanon H (2009) Improving the storage of minimally processed mangoes (Mangifera indica L.) by hot water treatments. Postharvest Biology and Technology. 52: 221-226. 15 . Du JM, Gemma H and Iwahori S (1997) Effects of chitosan coating on the storage of peach, Japanese pear, and kiwifruit. Journal of the Japanese Society for Horticultural Science. 66: 15-22. 16 . Duan X, Liu T, Zhang D, Su X, Lin H and Jiang Y (2011) Effect of pure oxygen atmosphere on antioxidant enzyme and antioxidant activity of harvested litchi fruit during storage. Food Research International. 44: 1905-1911. 17 . Echeverria E and Valich J (1989) Enzymes of sugar and acid metabolism in stored Valencia organs. Journal of the American Society for Horticultural Science. 114: 445-449. 18 . Fallik E, Grinberg S, Alkalai S and Lurie S (1996) The effectiveness of postharvest hot water dips on the control of gray and black moulds in sweet red pepper (Capsicum annuum). Plant Pathology. 45: 644-649. 19 . Haard FN (1993) Características de los tejidos vegetales comestibles. In: FennemaOR, editor. Química de los Alimentos. 2nd ed. Zaragoza: Acribia. 961-1024. 20 . Hernandez-Munoz P, Almenar E, Del Valle V, Velez D and Gavara R (2008) Effect of chitosan coating combined with postharvest calcium treatment on strawberry (Fragaria ananassa) quality during refrigerated storage. Food Chemistry. 110: 428-435. 21 . Hong K, Xie J, Zhang L, Sun D and Gong D (2012) Effects of chitosan coating on postharvest life and quality of guava (Psidiumgua java L.) fruit during cold storage. SciHortic-Amsterdam. 144: 172-178. 22 . Huyskens KS and Schreiner M (2004) Quality dynamics and quality assurance of fresh fruits and vegetables in pre and postharvest. Production Practices and Quality Assessment of Food Crops. 3: 401-449. 23 . Jahnke LS, Hull MR and Long SP (1991) Chilling stress and oxygen metabolizing enzyme in Zea mays and Zeadiploperennis. Plant Cell Environment. 14: 97-104. 24 . Kevers C, Falkowski M, Tabart J, Degraigne JO, Dommes J and Pincemail J (2007) Evolution of antioxidant capacity during storage of selected fruits and vegetables. Journal of Agriculturae Food Chemistry. 55: 8596-8603. 25 . Kitazuru ER, Moreira AVB, Mancini-Filho J, Delincée H and Villavicencio ALCH (2004) Effects of irradiation on natural antioxidants of cinnamon (Cinnamomum zeylanicum N.). Radiation Physics and Chemistry. 71: 37-39. 26 . Kalantari S, Hatami M and Delshad M (2015) Diverse postharvest responses of tomato fruits at different maturity stages to hot water treatment. International Journal of Horticultural Science and Technology. 2(1): 67-74. 27. Lee SK and Kader AA (2000) Preharvest and postharvest factors influencing vitamin C content ofhorticultural crops. Postharvest Biology and Technology. 68: 232-238. 28 . Lerdthanangkul S and Kroctha JM (1996) Edible coating effects on postharvest quality of green bell peppers. Journal of Food Science. 61: 176-179. 29 . Lin WC (2005) Quality of stored greenhouse sweet peppers influenced by storage temperatures and pre-harvest factors. Information and Technology for Sustainable Fruit and Vegetable Production (101–110). FRUTIC 05, 12–16, Montpellier France. 30 . Liu J, Tian S, Meng X and Hu Y (2007) Effects of chitosan on control of postharvest diseases and physiological responses of tomato fruit. Postharvest Biology and Technology. 44: 300-30647. 31 . McDonald RE, McCollum TG and Baldwin EA (1999) Temperature of hot water treatments influences tomato fruit quality following low temperature storage. Postharvest Biology and Technology. 16: 147-155. 32 . Meng X, Li B, Liu J and Tian S (2008) Physiological responses and quality attributes of table grape fruit to chitosan preharvest spray and postharvest coating during storage. Food Chemistry. 106: 501-508. 33 . Mirdehghan SH, Rahemi M, Serrano M, Guillén F, Martínez-Romero D and Valero D (2006) Prestorage heat treatment to maintain nutritive and functional properties during postharvest cold storage of pomegranate. Journal of Agricultural and Food Chemistry. 54(22): 8495-8500. 34 . Olivas GI and Barbosa-Ca´ novas GV (2005) Edible coatings for fresh-cut fruits. Critical Reviews in Food Science and Nutrition. 45: 657-670. 35 . Park SI, Stan SD, Daeschel MA and Zhao Y (2005) Antifungal coatings on fresh strawberries (Fragaria × ananassa) to control mold growth during cold storage. Journal of Food Science. 70(4): 202-207. 36 . Paull RE (1990) Postharvest heat treatments and fruit ripening.Postharvest News Info. 1: 355-363. 37 . Ramana TVR, Neeta BG and Khlana KS (2011) Effect of postharvest treatments and storage temperatures on the quqlity and shelf life of sweet pepper (Capsicum annum L.). ScientiaHorticulturae. 132: 18-26. 38 . Saira I, Rathore HA, Majeed S, Awan S and Shah SZA (2009) The studies on physico-chemical and organoleptic characteristics of apricot (Prunu armeniaca L.) produced in Rawalakot, Azad Jammu and Kashmir during storage. Pakistan Journal of Nutrition. 8(6): 856-860. 39 . Serap D, Pınar T, Mehmet D, Arslan O and Alkan M (2007) Variations of peroxidase activity among Salvia species. Journal of Food Engineering. 79: 375-382. 40 . Smith DL, Stommel JR, Fung RWM, Wang CY and Whitaker BD (2006) Influence of cultivar and harvest method on postharvest storage quality of pepper (Capsicum annuum L.) fruit. Postharvest Biology and Technology. 42: 243-247. 41 . Vargas M, Albors A, Chiralt A and Gonzalez-Martinez C (2006) Quality of cold stored strawberries as affected by chitosan-oleic acid edible coatings. Postharvest Biology and Technology. 41: 164-171. 42 . Xing YX, Li Q, Xu J, Yun and Tang Y (2011) Effects of chitosan coating enriched with cinnamon oil on qualitative properties of sweet pepper (Capsicum annuum L.). Food Chemistry. 124: 1443-1450. 43 . Xu WT, Peng Xl, Luo YB, Wang J, Guo X and Huang KL (2009) Hysiological and biochemical responses of grape fruit seed extract dip on ‘Redglobe’ grape. LWT-Food Science and Technology. 42: 471-476. 44 . Zhang DL and Quantick PC (1997) Effects of chitosan coating onenzymatic browning and decay during postharvest storage of litchi (Litchi chinensis Sonn.) fruit. Postharvest Biology and Technology. 12: 195-202. 45 . Zhang H, Lie R and Liu W (2011) Effects of chitin and its derivative chitosan on postharvest decay of fruits: a review. International Journal of Molecular Sciences. 12: 917-934.
| ||
|
آمار تعداد مشاهده مقاله: 1,928 تعداد دریافت فایل اصل مقاله: 941 |
||