نوع مقاله : مقاله پژوهشی لاتین
نویسندگان
1 گروه صنایع غذایی دانشگاه بوعلی سینا، همدان.
2 گروه صنایع غذایی دانشکده کشاورزی دانشگاه کردستان.
چکیده
اثرپوشش ترکیبی بر پایه ژل آلوئه‌ورا و ژل کتیرا بر ویژگی‌های میکروبی، فیزیکوشیمیایی و حسی توت‌فرنگی تازه طی 20 روز انبارداری (دمای یک درجه سانتی‌گراد و رطوبت نسبی 95 درصد) در مقایسه با نمونه بدون پوشش ارزیابی گردید. پوشش‌ها با مخلوط کردن محلول ژل آلوئه‌ورا رقیق‌شده (به‌نسبت 1:3 وزنی حجمی در آب مقطر) و ژل کتیرا (با غلظت 6/0 درصد وزنی حجمی در آب مقطر) در غلظت‌های مختلف (25% ژل آلوئه‌ورا + 75% ژل کتیرا، 50% ژل آلوئه‌ورا + 50% ژل کتیرا و 75% ژل آلوئه‌ورا + 25% ژل آلوئه‌ورا + 75% ژل کتیرا) تهیه شدند. پایداری میکروبی (تعداد کپک و مخمر و کل باکتری‌های مزوفیل هوازی)، خصوصیات فیزیکوشیمیایی (اسید آسکوربیک، کاهش وزن، سفتی، اسیدیته، مواد جامد محلول، محتوی آنتوسیانین، فنل کل و فعالیت ضد اکسایشی) و ویژگی‌های حسی (رنگ، طعم، بو و پذیرش کلی) نمونه‌ها پس از 0، 4، 8، 12، 16 و 20 روز از شروع انبارداری در مقایسه با نمونه بدون پوشش (شاهد) ارزیابی گردید. پوشش‌های حاوی 50% ژل آلوئه‌ورا + 50% ژل کتیرا در مقایسه با نمونه‌های بدون پوشش به‌صورت معنی‌داری (05/0 p<) رشد میکروبی، کاهش وزن و تخریب اسید آسکوربیک را در نمونه‌های توت‌فرنگی کاهش داده و سفتی بافت، محتوای آنتوسیانین، فنل کل و ظرفیت ضداکسایشی آن‌ها را حفظ کردند. همچنین بیشترین امتیاز ویژگی‌های حسی به توت‌فرنگی‌های پوشش داده با 50% ژل آلوئه‌ورا + 50% ژل کتیرا اختصاص یافت. به‌هرترتیب محلول ترکیبی از دو ژل کتیرا و آلوئه‌ورا به‌عنوان یک فرمول پوششی مطلوب، علاوه‌بر خاصیت ضدمیکروبی زیاد، از توانایی بالایی در افزایش ماندگاری توت‌فرنگی تازه برخوردار بود.
کلیدواژه‌ها
عنوان مقاله [English]
Effect of mixed edible coatings containing gum tragacanth and Aloe vera on postharvest quality of strawberries during storage
نویسندگان [English]
- Aryou Emamifar 1
- Sudabeh Bavaisi 2
1 Department of Food Science and Technology, Bu Ali-Sina University, Hamedan, Iran.
2 Department of Horticultural Science, University of Kurdistan, Sanandaj, Iran.
چکیده [English]
The effects of mixed coating based on aloe vera (AG) and gum tragacanth (GT) on the microbial, physicochemical and sensorial properties of fresh strawberries were evaluated during 20 days of storage (1 oC, 95 % RH) compared to uncoated fruits. The coating solutions were prepared by mixing solution of AG diluted 1:3 with distilled water and GT solution (0.6 % w/v in distilled water) at different concentrations (25 % AG +75 % GT, 50 % AG +50 % GT and 75 % AG +25 % GT). Microbial stability (fungi (yeasts and molds) and total aerobic bacteria), physiochemical characteristics (ascorbic acid (AA), weight loss, firmness, titratable acidity, soluble solid content (SSC), anthocyanin content, total phenolic and antioxidant activity) and sensory attributes (color, taste, odor and overall) of the samples were evaluated after 0, 4, 8, 12, 16 and 20 days of storage compared to uncoated fruits. Comparing with untreated fruits, 50 % AG +50 % GT treatment significantly (p
کلیدواژه‌ها [English]
- Strawberry
- Aloe vera
- Gum tragacanth
- Shelf Life
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