نوع مقاله : مقاله پژوهشی فارسی
نویسندگان
1 گروه علوم باغبانی و گیاهپزشکی، دانشکده کشاورزی، دانشگاه صنعتی شاهرود، شاهرود، ایران.
2 گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه صنعتی شاهرود، شاهرود، ایران.
چکیده
پژوهش حاضر به‌منظور بررسی فعالیت ضدقارچی و پایداری اسانس آویشن درون‌پوشانی در نانوژل کیتوزان-مریستیک اسید در برابر قارچ Botrytis cinerea در انگور قرمز شاهرودی انجام گرفت. اثر نانوژل کیتوزان-مریستیک اسید در سه سطح صفر، 150 و 300 میکرولیتر در لیتر، اسانس آویشن خالص و اسانس آویشن درون‌پوشانی‌شده در نانوژل کیتوزان-مریستیک اسید در سه سطح 0، 75 و 150 میکرولیتر در لیتر در شرایط آزمایشگاهی و بر ماندگاری میوه‌های انگور در شرایط اتمسفر تعدیل‌یافته در طی 72 روز نگهداری در دمای 2 تا 4 درجه سانتی‌گراد موردبررسی قرار گرفت. نتایج طیف‌سنجی مادون قرمز (FTIR) اتصال موفقیت‌آمیز بین گروه‌های آمین کیتوزان و گروه‌های کربوکسیلیک اسید-مریستیک اسید را تأیید کرد و تصویر میکروسکوپ الکترونی روبشی اندازه ذرات نانوژل کیتوزان-مریستیک اسید حاوی اسانس را کمتر از 100 نانومتر نشان داد. تست رهایش نشان داد که انتشار اسانس آویشن از نانوژل کیتوزان-مریستیک اسید روندی دو مرحله‌ای دارد. نتایج حاصل از حبه‌های آلوده بسته‌بندی‌شده تأیید کرد با افزایش غلظت اسانس آویشن، اثر ضدقارچی نیز افزایش یافته است. کمترین میزان هدایت الکتریکی و تغییر رنگ، بالاترین مولفه L* و شاخص کروما در تیمار اسانس آویشن با غلظت 75 میکرولیتر در لیتر مشاهده گردید. نتایج نشان دادند که غلظت‌های پایین اسانس درون‌پوشانی‌شده در کنترل عامل قارچ بوتریتیس انگور بهتر از اسانس خالص با همان غلظت عمل کرد، درحالی‌که در آزمایش‌های مربوط به قابلیت انبارمانی میوه انگور تیمار اسانس آویشن با غلظت 75 میکرولیتر در لیتر مطلوبترین نتیجه را نشان داد.
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