تاثیر نوع بسته‌بندی بر خصوصیات فیزیکی، شیمیایی و حسی مغز گردو طی مدت نگهداری آن

نوع مقاله : مقاله پژوهشی

نویسندگان

• سمیه رستگار ¹
• اعظم شجاعی ²
• بهجت تاج الدین ³

¹ هرمزگان

² گروه باغبانی، دانشکده کشاورزی و منابع طبیعی، دانشگاه هرمزگان، بندرعباس، ایران.

³ گروه مهندسی بسته‌بندی، موسسه تحقیقات فنی و مهندسی کشاورزی (ایری)- سازمان تحقیقات، آموزش و ترویج کشاورزی (اریو)، کرج، ایران.

https://doi.org/10.22067/ifstrj.v14i5.68814

چکیده

گردوی ایرانی به‌عنوان یک منبع طبیعی از ترکیبات زیست فعالی چون فنل و فلاونوئید، و دارا بودن مواد معدنی و اسیدهای چرب غیراشباع، نقش مهمی بر سلامت انسان دارد. اما به‌دلیل داشتن مقادیر زیادی روغن و امکان اکسایش آن، خیلی ســریع در اثر عوامل مختلف فاسد شده و کیفیت خود را از دست می‌دهد. از این رو، طی پژوهشی، تاثیر دما (4 و 25 درجه سلسیوس) و نوع بسته‌بندی (تحت خلا و حاوی هوا) بر تغییرات کمی و کیفی آن در مدت زمان شش ماه نگهداری ارزیابی گردید. میزان فنل، فلاونوئید، کربوهیدرات، پروتئین، درصدرطوبت، رنگ، خصوصیات حسی (ارگانولپتیکی) و عدد پراکسید در فاصله زمانی یک ماه اندازه‌گیری شدند. نتایج نشان داد که مقدار کربوهیدارت و پروتئین مغز گردو طی نگهداری به تدریج کاهش یافت. خصوصیات حسی نیز طی نگهداری به‌ویژه اواخر دوره نگهداری در تمام شرایط اعمال شده به جز تیمار دمای 4 درجه و بسته‌بندی خلا، کاهش نشان دادند. نمونه‌های شاهد (دمای 25 درجه سلسیوس و بسته‌بندی حاوی هوا) طی آزمایش در تمام فاکتورها نسبت به نمونه‌های تیمار شده کیفیت کمتری را به نمایش گذاشتند. نمونه‌های نگهداری شده در دمای پایین و بسته‌بندی تحت‌خلا دارای شدت روشنایی بهتری (مقادیر بالاتر کروما، هیو، شاخص روشنایی (L ) و شاخص سفیدی (Wi)) بودند. تیمارهای مورد استفاده نقش موثری در جلوگیری از افزایش عدد پراکسید نشان دادند. عدد پراکسید در بسته‌های معمولی از 023/0 به 68/0 میلی‌اکی‌والان بر کیلوگرم نمونه رسید درحالی که در بسته‌های تحت خلا از 023/0 به 37/0 میلی -اکی‌والان بر کیلوگرم نمونه تغییر یافت. افزایش عدد پراکسید از 023/0 به 68/ 0 و از 023/0 به 25/0 میلی‌اکی‌والان بر کیلوگرم نمونه به‌ترتیب در دمای معمولی و دمای یخچال مشاهده شد. پس از شش ماه نگهداری متوسط سطح پراکسید در تمام نمونه‌ها کمتر از یک میلی‌اکی والان در کیلوگرم روغن بود. کاهش ترکیبات فنلی (30درصد) و فلاونوئیدی (35درصد) و افزایش اندیس پراکسید به‌طور هم‌زمان منجر به کاهش خصوصیات ظاهری و خواص ارگانولپتیکی در نمونه‌های شاهد شد.

کلیدواژه‌ها

• اکسیداسیون
• بسته‌بندی
• ترکیبات زیست فعال
• عدد پراکسید
• گردو

عنوان مقاله [English]

The effect of packaging method on the physical, chemical, and organoleptic characteristics of walnut kernel during its storage

نویسندگان [English]

• Somayeh Rastegar ¹
• Azam Shojaee ²
• Behjat Tajeddin ³

¹

² Horticulture Group, Agriculture and Natural Resources College, Hormozgan University, Bandar Abbas, Iran.

³ Department of Packaging Engineering, Agricultural Engineering Research Institute (AERI), Agricultural Research, Education and Extension Organization (AREEO), Karaj, Iran.

چکیده [English]

Introduction: Persian walnut (Juglans regia) from Juglandaceae family is one of the most important fruits in the world that has an important role in human health. It contains a notable list of plant nutrients that has been found to have disease preventing and health promoting properties. Walnut is a source of bioactive compounds such as phenolic and flavonoid complexes where they act as antioxidants and free radical scavengers. It also contains pleasant flavor and high concentration of minerals and fatty acids. Extending shelf-life of this perishable fruit has been accomplished due to its high oil level and oxidation of oil (Tajeddin, 2004). Rate of loss in walnut kernel quality and quantity between harvest and consumption affects its productivity. Control of temperature is the most effective tool for extending the shelf life of fresh horticultural products. However, to reduce high losses and keeping product’s quality, packaging method is very important as well as low temperature. Therefore, in this study, the effect of temperature (4 and 25 oC) and packaging methods (vacuum and air packaging) on the changes of walnut kernel compounds was evaluated to improve quality of its storability during six month cold storage.

Materials and methods: Walnut harvested from a commercial garden at the mountain regional of Raber, Kerman province. All chemical materials for different tests obtained from Merck Company, Germany. Immediately after walnuts harvesting, they were dehulled and dried in expose of sun shade with the circulation of natural air. The walnuts were then transferred to the laboratory and their wooden shells were removed. Subsequently, about 25 g of walnut kernel was packaged in the polyethylene films with 87μm (0.087 mm) thickness, under a vacuum machine and stored at 4°C and 25°C to be later assessed for further analyses intended for six months. Phenol, flavonoid, carbohydrate, protein, water percent, color parameters (C, h, WI), organoleptic characteristics, and peroxide value of kernels were measured every month during storage time. The control samples of packaged walnuts under environmental conditions were also stored. The current study carried out as a factorial assay on the basis of a completely randomized design with three replications at Hormozgan University. Data were subjected to ANOVA using SAS software version 9.4. Verification of significant differences was done using Duncan's Test at 1% probability level.

Results and discussion: Results showed that carbohydrate and proteins decreased during storage time. Both of vacuum package and low temperature contorted the reduction of different characteristics of kernel such as bioactive compounds during storage significantly. Sensory properties were also reduced during storage, especially at the end of period, in all conditions except for treatment at 4°C and vacuum packing. Control samples (temperature 25°C and air-containing packags) during the experiment showed a lower quality for all factors. Samples that stored in low temperature and vacuum package had better brightness (higher chroma, Hugh, lightness (L) and white index values (Wi)) than other treatments. The treatments had a significant role in the preventing of increasing peroxide value. The peroxide value in treated samples was increased from 0.023 to 0.68 meq/g, while in vacuum packages it was changed from 0.023 to 0.37 meq/g. Increasing of peroxide value was observed from 0.023 to 0.68 and from 0.023 to 0.25 meq/g in room temperature and cold temperature, respectively. After six months, the average peroxide value in all samples was less than one milliequivalent per oil kilogram. Decreasing of phenolic compounds (30%) and flavonoids (35%) and increasing the peroxide index simultaneously led to the reduction of the appearance and organoleptic properties of the control samples. Generally, vacuum package and low temperature condition that using in this study showed the best effect on the nutritional compounds quality of walnut kernel such as bioactive components during six months storage. Shelf life enhancement of walnut by vacuum packaging in the different polymers has been already reported by Tajeddin, 2004.

کلیدواژه‌ها [English]

• bioactive compounds
• oxidation
• packaging
• Peroxide value
• Walnut

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