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اثر زمان برداشت بر ویژگی‌های کیفی، ارزش غذایی و خواص ارگانولپتیک میوه انواع گوشت قرمز و گوشت طلایی کیوی‌فروت (Actinidia chinensis) | ||
| علوم باغبانی ایران | ||
| دوره 54، شماره 3، مهر 1402، صفحه 403-422 اصل مقاله (1.8 M) | ||
| نوع مقاله: مقاله پژوهشی | ||
| شناسه دیجیتال (DOI): 10.22059/ijhs.2023.354304.2085 | ||
| نویسندگان | ||
| مژده اسدی1؛ محمود قاسم نژاد* 1؛ جمالعلی الفتی1؛ عادل بخشی پور2 | ||
| 1گروه علوم باغبانی، دانشکده علوم کشاورزی، دانشگاه گیلان، گیلان، ایران | ||
| 2گروه مهندسی بیوسیستم، دانشکده علوم کشاورزی، دانشگاه گیلان، گیلان، ایران | ||
| چکیده | ||
| برداشت میوه در زمان نامناسب مهمترین عامل کاهش کیفیت، بازارپسندی و عمر پس از برداشت میوه کیوی است. در این پژوهش، تاثیر زمان‌های مختلف برداشت بر ویژگی‌های کیفی، ارزش غذایی و خواص ارگانولپتیک میوه دو ژنوتیپ جدید کیوی‌فروت با گوشت قرمز و زرد بررسی شد. میوه‌های هر دو ژنوتیپ در شش زمان مختلف 130، 140، 150، 160، 170 و 180 روز پس از مرحله تمام گل برداشت شدند. نتایج نشان داد میوه‌هایی که 180 روز پس از تمام گل برداشت شدند، میانگین وزن، طول، قطر میوه، درصد ماده خشک، محتوای مواد جامد محلول و قند محلول کل بالاتری داشتند. این در حالی است که اسید قابل عیارسنجی آنها نسبت به میوه‌هایی که زودتر برداشت شده بودند، کمتر بود. دامنه میزان مواد جامد محلول در ژنوتیپ گوشت زرد بین 80/6 و 66/11 و در ژنوتیپ گوشت قرمز بین90/6 و 70/13 درجه بریکس متغیر بود. با تاخیر در زمان برداشت میزان فنول کل، آسکوربیک اسید، ظرفیت آنتی‌اکسیدانی کل با دو روش DPPH و FRAP، و زاویه هیوی پریکارپ بیرونی و درونی میوه‌ها در هر دو ژنوتیپ کاهش پیدا کرد. محتوای آسکوربیک اسید در ژنوتیپ گوشت قرمز از 34/90 به 57/75 میلی‌گرم در 100 گرم و در ژنوتیپ گوشت زرد از 83/74 به 62/50 میلی‌گرم در 100 گرم کاهش یافت. میوه کیوی گوشت قرمز در مقایسه با گوشت زرد ظرفیت آنتی‌اکسیدانی و ارزش غذایی بالاتری داشت. همچنین، بین محتوای آسکوربیک اسید و ظرفیت آنتی‌اکسیدانی اندازه‌گیری شده با دو شیوه DPPH (98/0=r) و FRAP (95/0=r) همبستگی مثبت و معنی‌دار وجود داشت. در مجموع، میوه ژنوتیپ‌های جدید کیوی‌فروت با رنگ گوشت قرمز و زرد تنها بعد از 170 روز پس از تمام گل، به حداقل محتوای مواد جامد محلول و حداقل زاویه هیو جهت برداشت تجاری با خواص ارگانولپتیک بالا رسیدند و تاخیر در برداشت باعث افزایش خواص ارگانولیپتیک در هر دو ژنوتیپ شد. همچنین ظرفیت آنتی‌اکسیدانی آنها نسبت به برداشت زودهنگام اندکی کمتر بود. | ||
| کلیدواژه‌ها | ||
| ارزش غذایی؛ ارزیابی حسی؛ آنتی‌اکسیدان؛ شاخص هیو | ||
| عنوان مقاله [English] | ||
| Effect of Harvest Time on Quality, Nutritional Value and Organoleptic Characteristics of Red and Golden Flesh Kiwifruit (Actidinia chinensis) | ||
| نویسندگان [English] | ||
| Mojdeh Asadi1؛ Mahmood Ghasemnezhad1؛ Jamal-Ali Olfati1؛ Adel Bakshipour2 | ||
| 1Department of Horticultural Sciences, Faculty of Agricultural Sciences, University of Guilan, Guilan, Iran | ||
| 2Department of biosystem engineering, Faculty of agricultural sciences, University of Guilan, Guilan, Iran | ||
| چکیده [English] | ||
| Harvest at inappropriate time is the most important factor in reducing the fruit quality, marketability, and postharvest life of kiwifruit. In this study, the effect of different harvest times on fruit quality, nutritional value, and organoleptic characteristics of two novel kiwifruits of yellow and red flesh was investigated. Fruits from promising genotypes were harvested at 130, 140, 150, 160, 170, and 180 days after full bloom (DAFB). The results showed that fruits harvested after 180 DAFB showed higher weight, length, diameter, dry matter, soluble solids content, and total soluble sugars. Meanwhile, titratable acidity was lower than fruits harvested earlier. The values of soluble solid content ranged from 6.80 to 11.66° brix in golden kiwifruit and from 6.90 to 13.70° brix in red flesh kiwifruit. With delayed harvest, total phenols, ascorbic acid content, DPPH and FRAP antioxidant capacity and hue angle in outer and inner pericarp decreased in both genotypes. Ascorbic acid content in the red-fleshed genotype decreased from 90.34 to 75.57 mg/100 g and in the golden genotype from 74.83 to 50.62 mg/100 g. Fruits from the red-fleshed genotype had the higher antioxidant capacity and nutritional value compared to the golden genotype. There was a positive significant correlation between ascorbic acid content and antioxidant capacity measured by DPPH (r=0.98) and FRAP (r=0.95) methods. In conclusion, novel golden and red flesh kiwifruit genotypes reached the minimum soluble solid content and hue angle for commercial harvest with favorable organoleptic properties only at 170 DAFB and the delay in harvest increased the organoleptic properties in both genotypes. However, the content of their antioxidant capacity was slightly lower compared to the early harvest. | ||
| کلیدواژه‌ها [English] | ||
| Antioxidant, Hue Index, Nutritional Value, Sensory Evaluation | ||
| مراجع | ||
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