تغییرات رنگ و وزن برش های موز پوشش داده شده با صمغ به: اثر غلظت، دما و مدت انبارداری

نوع مقاله : مقاله پژوهشی انگلیسی

نویسندگان

رضا فرهمندفر ¹

مریم اثنی عشری ¹

میلاد امرایی ²

محمد صالحی ²

¹ گروه علوم و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی ساری، ایران.

² گروه علوم و صنایع غذایی، موسسه آموزش عالی خزر، محمود آباد، ایران.

https://doi.org/10.22067/ifstrj.v0i0.69143

چکیده

پذیرش مصرف کننده در طی انبارداری میوه های برش یافته به شدت کاهش می یابد. پوشش های خوراکی یکی از جدیترین روش ها برای حفظ کیفیت و افزایش دوره ماندگاری میوه ها و سبزی های تازه است. هدف از این مطالعه ارزیابی میزان مناسب بودن صمغ دانه "به" در غلظت های مختلف (5/0، 1 و 5/1 درصد) به عنوان پوشش های خوراکی برای برش های موز و تعیین تاثیرات آنها بر تغییرات خصوصیات فیزیکوشیمیایی طی انبارداری در 4 و 40 درجه سانتیگراد بود. داده های چروکیدگی، افت وزن و رنگ جمع آوری شد و مورد آنالیز آماری قرار گرفت. برگه های موز پوشش داده شده با 1% صمغ "به" و نگهداری شده در دمای ºC 4 خصوصیات فیزیکوشیمیایی بهتری نشان دادند. افزایش دما منجر به تغییرات سریعتر در خصوصیات کیفی شد. از طرف دیگر، نمونه های پوشش داده شده با صمغ میزان افت وزن و چروکیدگی را طی انبار داری کاهش دادند. توصیه می شود که غلظت 1% صمغ "به" می تواند برای کاهش قهوه ای شدن سطح برش های موز مورد استفاده قرار گیرد.

کلیدواژه‌ها

موز

پوشش

کیفیت

صمغ دانه به

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عنوان مقاله English

Color and weight changes of fresh-cut banana slices coated by quince seed gum: Effect of concentration, storage temperature and duration

نویسندگان English

Reza Farahmandfar ¹

Maryam Asnaashari ¹

Milad Amraie ²

Mohammad Salehi ²

¹ Department of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University (SANRU), Iran.

² Department of Food Science and Technology, Khazar Institute of Higher Education, Mahmoodabad, Iran.

چکیده English

The consumer’s acceptance significantly reduces during the storage of fresh cut fruits. Edible coating is one of the most innovative ways to maintain quality and improve shelf life of fresh fruits and vegetables. The objective of this study was to assess the suitability of quince seed gum (QSG) at different concentrations (0.5, 1 and 1.5%) as edible coatings for banana slices and to determine their influence on changes in physicochemical properties during storage at 4 °C and 40 °C. Data on shrinkage, weight loss and color were collected and subjected to statistical analysis. Banana slices which coated with 1 % of QSG and stored at 4 °C showed significantly better physicochemical characteristics. Higher temperatures result in more rapid changes of quality parameters. On the other hand, samples coated with gum reduced the weight loss and shrinkage during storage. It is recommended that 1% quince seed gum can be used to reduce the surface fresh-cut banana browning.

کلیدواژه‌ها English

Banana

Coating

Quality

Quince seed gum

مراجع

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