نوع مقاله : مقاله پژوهشی

نویسندگان

1 دانشگاه هرمزگان

2 هرمزگان

3 مرکز تحقیقات و آموزش کشاورزی و منابع طبیعی اصفهان

چکیده

شکل ظاهری میوه مهمترین شاخص ارزیابی بازارپسندی آن است. وجود هرگونه علایم آلودگی، پوسیدگی و نرم‌شدگی طی انبارمانی باعث کاهش بازارپسندی آن می‌شود. به‌منظور ارزیابی اثرات تیمار طبیعی و دما بر ویژگی‌های کمی و کیفی در مرحله پس از برداشت آریل انار، آزمایشی در قالب آزمایش فاکتوریل بر پایه طرح کاملاً تصادفی در مرکز تحقیقات کشاورزی و منابع طبیعی اصفهان انجام گرفت. در این پژوهش عوامل مورد بررسی شامل نیتریک اکسید به‌عنوان ترکیب طبیعی (با غلظت‌های صفر، 5 و10 میکرومولار) و دما (2، 4 و 8 درجه سانتی‌گراد) بود. خواص مختلف کیفی میوه درفاصله زمانی هفت روز مورد ارزیابی قرار گرفتند. بر اساس نتایج به‌دست آمده، غلظت 10 میکرومولار نیتریک اکسید و نگهداری در دمای 8 درجه سانتی‌گراد نقش مؤثرتری را نسبت به سایر تیمارها بر ویژگی‌های افت وزن، حفظ مواد جامد محلول، اسید آسکوربیک، فنل کل، آنتوسیانین، آنزیم پراکسیداز، شاخص طعم و ظرفیت آنتی‌اکسیدان داشت و به‌طور چشمگیری باعث کاهش محتوای مالون دی‌آلدهید و نشت الکترولیت در طول انبارمانی شد. با گذشت زمان میزان فعالیت آنزیم پلی‌فنل اکسیداز در تمام تیمارها افزایش یافت. اما آریل‌های تیمار شده کمترین میزان فعالیت آنزیم را داشتند. آریل‌های تیمارشده با 10 میکرومولار نیتریک اکسید در دمای 8 درجه سانتی‌گراد بالاترین کیفیت ظاهری را داشتند.

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