نوع مقاله : مقاله پژوهشی

نویسندگان

دانشگاه زنجان

چکیده

شرایط نگهداری نامناسب منجر به کاهش کیفیت قابل توجه زالزالک می‌گردد که بر پذیرش نهایی مصرف کننده موثر است. تاکنون پژوهشی مبنی بر بررسی تاثیر شرایط نگهداری بر تغییرات خصوصیات فیزیکی و شیمیایی میوه زالزالک گزارش نشده است. در پژوهش حاضر تغییرات در خصوصیات فیزیکی و شیمیایی مرتبط با کیفیت میوه طی نگهداری زالزالک تحت شرایط مختلف نگهداری (محیط، یخچالی و سردخانه) مورد ارزیابی قرار گرفت؛ سپس پنچ مدل سینتیکی (مدل‌های درجه صفر، درجه اول، درجه دوم، تبدیل جزء و ویبال) بر داده‌های تجربی برازش گردید و پارامترهای مدل توسط تحلیل رگرسیونی محاسبه گردید. شرایط و زمان نگهداری تاثیر معناداری بر خصوصیات فیزیکی و شیمیایی (به‌غیر از برخی خصوصیات هندسی) داشت و تغییرات قابل توجهی در رنگ، سفتی بافت و افت وزن زالزالک رخ داد. سفتی بافت، اسیدیته قابل تیتر، pH، شاخص رسیدگی، خصوصیات رنگی (به غیر از خصیصه‌های a* و c*) به‌طور معناداری کاهش یافت و افت وزن، میزان مواد جامد محلول و خصیصه‌های a* و c نیز به‌طور معناداری افزایش پیدا نمودند. نتایج نشان داد که مدل‌های سینتیکی درجه اول و ویبال بهترین توصیف را از تغییرات خصوصیات فیزیکی و شیمیایی نشان دادند. وابستگی دمایی کیفیت میوه به شرایط نگهداری به‌طور موفقیت آمیزی توسط معادله آرنیوس توصیف گردید. خروجی این پژوهش نتایج مفید و ارزشمندی برای شرایط و نحوه نگهداری زالزالک فراهم می‌آورد.

کلیدواژه‌ها

Afsharnia, F., Mehdizadeh, S., Ghaseminejad, M., & Heidari, M. (2017). The effect of dynamic loading on abrasion of mulberry fruit using digital image analysis. Imformation processing in agriculturale, 4, 291-299.
Amodio, M., Derossi, A., & Colelli, G. (2013). Modelling sensorial and nutritional changes to better define quality and shelf life of fresh-cut melons. Journal of Agricultural Engineering, 44(1), 38-45.
Amodio, M., Dollo, L., Rinaldi, R., & Colelli, G. (2012). Degradation patterns for external and nutritional quality parameters of fresh-cut “Cantaloupe” melons. Acta Horticulturae, 948, 641-648.
Aral, S., & Vildan Bese, A. (2016). Convective drying of hawthorn fruit (Crataegus spp.): Effect of experimental parameters on drying kinetics, color, shrinkage, and rehydration capacity. Food Chemistry, 210, 577–584.
Arzate-Vazquez, I., Chanona-Perez, J., Perea-Flores, M., Calderon-Domı´nguez, G., Moreno-Armendariz, M., & Gutierrez-Lopez, G. (2011). Image processing applied to classification of avocado variety Hass (Persea americana Mill) during the ripening process. Food and Bioprocess Technology, 4, 1307-1313.
Ashournezhad, M., & Ghasemnezhad, M. (2012). Effects of cellophane-film packaging and cold storage on the keeping quality and storage life of loquat fruit (Eriobotrya japonica). Iranian Journal of Nutrition Sciences & Food Technology, 7(2), 95-102.
Avila, I., & Silva, C. (1999). Modelling kinetics of thermal degradation of colour in peach puree. Journal of Food Engineering, 39(2), 161-166.
Billy, L., Mehinagic, E., Royer, G., Renard , C., Arvisenet , G., & Prost, C. (2008). Relationship between texture and pectin composition of two apple cultivars during storage. Postharvest Biology and Technology, 47, 315-324.
Cardenas-Perez, S., Chanona-Perez, J., Mendez-Mendez, J., Calderon-Domınguez, G., Lopez-Santiago, R., Perea-Flores, M., & Arzate-Vazquez, I. (2017). Evaluation of the ripening stages of apple (Golden Delicious) by means of computer vision system. biosystems engineering, 159, 46-58.
Chen, C., & Ramaswamy, H. (2002). Color and Texture Change Kinetics in Ripening Bananas. LWT - Food Science and Technology, 35(5), 415-419.
Chowdhury, S., & Das Saha, P. (2011). Comparative analysis of linear and nonlinear methods of estimating the pseudo-second-order kinetic parameters for sorption of malachite green onto pretreated rice husk. Bioremediation Journal, 15, 181-188.
Corradini, M., & Peleg, M. (2007). A Weibullian model for microbial injury and mortality. International Journal of Food Microbiology, 119(3), 319-328.
Derili gharjalar, S., Hassanpour, H., & Farokhzad, A. (2017). Pomological characteristics of some hawthorn genotypes in West Azerbaijan province. Iranian Journal of Horticultural Science, 48(3), 689-700.
Dhakala, S., Balasubramaniam, V., Ayvaza, H., & Rodriguez-Saona, L. (2018). Kinetic modeling of ascorbic acid degradation of pineapple juice subjected to combined pressure-thermal treatment. Journal of food engineering, 224, 62-70.
Distefano, G., Casas, G., Caruso, M., Todaro, A., Rapisarda, P., Malfa, S., . . . Tribulato, E. (2009). Physiological and molecular analysis of the maturation process in fruits of clementine mandarin and one of its late-ripening mutants. Journal of Agricultural and Food Chemistry, 57, 7974–7982.
Froehlicher, T., Hennebelle, T., Martin-Nizard, F., Cleenewerck, P., Hilbert, J., Trotin, F., & Grec, S. (2009). Phenolic profiles and antioxidative effects of Hawthorn cell suspensions, fresh fruits, andmedicinal dried parts. Food Chemistry, 15, 897-903.
Gordon, E., & Barrett, D. (2012). Pectin methylesterase activity and other factors affecting pH and titratable acidity in processing tomatoes. Food Chemistry, 132, 915-920.
Guadarrama, A., & Andrade, S. (2012). Physical, chemical and biochemical changes of Sweetsop (Annona squamosa L.) and golden apple (Spondias citherea Sonner) fruits during ripening. Journal of Agricultural Science and Technology, 2012, , 1148-1157.
Gupte, S., El‐Bisi, H., & Francis, F. (1964). Kinetics of Thermal Degradation of Chlorophyll in Spinach Puree. Journal of Food Science, 29(4), 379–382.
Hashim, N., Janius, R., Baranyai, L., Rahman, R., Osman, A., & Zude, M. (2012). Kinetic Model for Colour Changes in Bananas During the Appearance of Chilling Injury Symptoms. Food and bioprocess technology, 2952-2963.
Helrich, K. (1990). AOAC Official Methods of Analysis. Official Methods of Analysis of the AOAC International.
Jahangiri-Saleh, M., Hassan-Beygi, S., Aboonajmi, M., & Lotfi, M. (2017). Prediction of Cucumber Acoustic Response, CrispnessIndex and Firmness Using Artificial Neural Networks. Food Science and Technology, 14, 265-276.
Johnson, J., Bomser, J., Scheerens, J., & Giusti, M. (2011). Effect of black raspberry (Rubus occidentalis L.) extract variation conditioned by cultivar, production site, and fruit maturity stage on colon cancer cell proliferation. Journal of Agricultural and Food Chemistry, 59, 1638–1645.
Khoshnam, F., Tabatabaeefar, A., Ghasemi Varnamkhasti, M., & Borghei, A. (2007). Mass modeling of pomegranate fruit with some physical characteristics. Scientia Horticulturae, 114(1), 21–26.
Kirakosyan, A., Seymour, E., Kaufman, P., Warber, S., Bolling, S., & Chang, S. (2003). Antioxidant capacity of polyphenolic extracts from leaves of Crataegus laevigata and Crataegus monogyna (hawthorn) subjected to drought and cold stress. Journal of Agricultural and Food Chemistry, 51, 3973–3976.
Kwok, C.-Y., Wong, C. N.-Y., Yau, M. Y.-C., Poon, C.-W., Seto, S.-W., Lam, T.-Y., . . . Chan, S.-W. (2010). Consumption of dried fruit of Crataegus pinnatifida (hawthorn) suppresses high-cholesterol diet-induced hypercholesterolemia in rats. Journal of Functional Foods, 2(3), 179-186.
Labuza, P. (1979). A Theoretical Comparison of Losses in Foods under Fluctuating Temperature Sequences. Journal of food science, 44(4), 1162-1168.
Levenspiel, O. (1972). Interpretation of batch reactor data. In Chemical Reaction Engineering (second ed. ed., pp. 41-47). New York.
Li, W.-Q., Hu, Q.-P., & Xu, J.-G. (2015). Changes in physicochemical characteristics and free amino acids of hawthorn (Crataegus pinnatifida) fruits during maturation. Food Chemistry, 175, 50–56.
Liu, J.‐L., Yuan, J.‐F., & Zhang, Z.‐Q. (2010). Microwave‐assisted extraction optimised with response surface methodology and antioxidant activity of polyphenols from hawthorn (Crataegus pinnatifida Bge.) fruit. International Journal of Food Science & Technology, 45(11), 2400-2406.
Liu, P., Kallio, H., Lv, D., Zhou, C., Ou, S., & Yang, B. (2010). Acids, sugars, and sugar alcohols in Chinese hawthorn (Crataegus spp.) fruits. Journal of Agricultural of Food Chemistry, 58, 1012–1019.
Liu, S., Chang, X., Liu, X., & Shen, Z. (2016). Effects of pretreatments on anthocyanin composition, phenolics contents and antioxidant capacities during fermentation of hawthorn (Crataegus pinnatifida) drink. Food Chemistry, 212, 87–95.
Maskan, M. (2001). Kinetics of colour change of kiwifruits during hot air and microwave drying. Journal of Food Engineering, 48(2), 169-175.
Mohammadi, V., Kheiralipour, K., & Ghasemi-Varnamkhasti, M. (2015). Detecting maturity of persimmon fruit based on image processing technique. Scientia Horticulturae, 184, 123–128.
Nannyonga, S., Bakalis, S., Andrews, J., Mugampoza, E., & Gkatzionis, K. (2016). Mathematical modelling of color, texture kinetics and sensory attributes characterisation of ripening bananas for waste critical point determination. Journal of Food Engineering, 205-210.
Nisha, P., Singhal, R., & Pandit, A. (2005). study on degradation kinetics of riboflavin in spinach (Spinacea oleracea L.). Journal of Food Engineering, 67(4), 407-412.
Nordey, T., Lechaudel, M., Genard, M., & Joas, J. (2014). Spatial and temporal variations in mango colour, acidity, and sweetness in relation to temperature and ethylene gradients within the fruit. Journal of plant physiology, 171(17), 1555-1563.
Odriozola-Serrano, I., Soliva-Fortuny, R., & Martin-Belloso, O. (2009). Influence of storage temperature on the kinetics of the changes in anthocyanins, vitamin c, and antioxidant capacity in fresh-cut strawberries stored under high-oxygen atmospheres. Journal of Food Science, 74, 184-191.
Oms-Oliu, G., Odriozola-Serrano, I., Soliva-Fortuny, R., & Martin-Belloso, O. (2009). Use of Weibull distribution for describing kinetics of antioxidant potential changes in fresh-cut watermeon. Journal of Food Engineering, 95, 99-105.
Ozcan, M., Hacıseferogulları, H., Marakoglu, T., & Arslan, D. (2005). Hawthorn (Crataegus spp.) fruit: some physical and chemical properties. Journal of Food Engineering, 69, 409-413.
Paull, R. (1999). Effect of temperature and relative humidity on fresh commodity quality. Postharvest biology and technology, 15(3), 263-277.
Pinheiro, J., Alegria, C., Abreu, M., Gonçalves, E., & Silva, C. (2013). Kinetics of changes in the physical quality parameters of fresh tomato fruits (Solanum lycopersicum, cv. ‘Zinac’) during storage. Journal of Food Engineering, 114, 338–345.
Pittler, M., Schmidt, K., & Ernst, E. (2003). Hawthorn extract for treating chronic heart failure: Meta-analysis of randomized trials. The American Journal of Medicine, 114, 665–674.
Qi, X., Li, Z., & Xu, S. (2005). Relationship between soluble sugars and peel pigments in hawthorn fruit. Journal of Fruit Science, 22(1), 81–83.
Quevedo , R., Dı´az, O., Ronceros, B., Pedreschi, F., & Aguilera, J. (2009). Description of the kinetic enzymatic browning in banana (Musa cavendish) slices using non-uniform color information fromdigital images. Food Research International, 42, 1309e1314.
Quevedo, R., Dıaz, O., Caqueo, A., Ronceros, B., & Aguilera, J. (2009). Quantification of enzymatic browning kinetics in pear slices using non-homogenous L* color information from digital images. LWT - Food Science and Technology, 42, 1367-1373.
Razavi, F., Roghayeh, M., Rabiei, V., Soleimani Aghdam, M., & Soleimani, A. (2018). Glycine betaine treatment attenuates chilling injury and maintains nutritional quality of hawthorn fruit during storage at low temperature. Scientia Horticulturae, 233, 188-194.
Remini, H., Mertz, C., Belbahi, A., Achir, N., Dornier, M., & Madani, K. (2015). Degradation kinetic modelling of ascorbic acid and colour intensity in pasteurised blood orange juice during storage. Food Chemistry, 173, 665–673.
Rigelsky, J., & Sweet, B. (2002). Hawthorn: pharmacology and therapeutic uses. American Journal of Health-System Pharmacy, 59(5), 417-22.
Rodrigues, S., Calhelha, R., Barreira, J., Duenas, M., Carv-alho, A., Abreu, R., . . . Ferreira, I. (2012). Crataegus monogyna buds and fruits phenolic extracts: growth inhibitory activity on human tumour cell lines and chemical characterization byHPLC–DAD–ESI/MS. Food Research International, 49, 516-523.
Rop , O., Sochor, J., Jurikova, T., Zitka, O., Skutkova, H., Mlcek, J., . . . Kizek, R. (2011). Effect of Five Different Stages of Ripening on Chemical Compounds in Medlar (Mespilus germanica L.). Molecules, 16, 74-91.
Salam, O., Sleem, A., & Shafee, N. (2012). Effect of Crataegus extract on carbon tetrachloride-induced hepatic damage. Comparative Clinical Pathology, 21, 1719–1726.
Salvador, A., Arnal, L., Besada, C., Larrea, V., Quiles, A., & Perez-Munuera, I. (2007). Physiological and structural changes during ripening and deastringency treatment of persimmon fruit cv. ‘Rojo Brillante’. Postharvest Biology Technology, 46, 181-188.
Sessiz, A., Esgici, R., & Kizil, S. (2007). Moisture-dependent physical properties of caper (Capparis ssp.) fruit. Journal of Food Engineering, 79, 1426–1431.
Shin, S., & Bhowmik, S. (1995). Thermal kinetics of color changes in pea puree. Journal of Food engineering, 24(1), 77-86.
Singh, D., Goswami, T., & Chourasia, M. (2006). Physical properties of two popular Indian potato varieties. Journal of Food Process Engineering, 21, 301–316.
Tankanowa, R., Tamer, H., Streetman, D., Smith, S., Welton, J., Annesley, T., . . . Bleske, B. (2003). Interaction study between digoxin and apreparation of Hawthorn (Crataegus oxyacantha). The Journal of Clinical Pharmacology, 43(6), 637-642.
Velez-Rivera, N., Blasco, J., Chanona-Perez, J., Calderon-Dominguez, G., Perea-Flores, M., Arzate-Vazquez, I., . . . Farrera-Rebollo, R. (2014). Computer Vision System Applied to Classification of “Manila” Mangoes During Ripening Process. Food and Bioprocess Technology, 7(4), 1183–1194.
Wan, P., Toudeshki, A., Tana, H., & Ehsani, R. (2018). A methodology for fresh tomato maturity detection using computer vision. Computers and Electronics in Agriculture, 146, 43-50.
Wang, J. (2004). Mechanical properties of pear as a function of location and orientation. International Food Properties, 7, 155–164.
Wanitchang, J., Terdwongworakul, A., Wanitchang, P., & Noypitak, S. (2010). Maturity sorting index of dragon fruit: Hylocereus polyrhizus. Journal of Food Engineering, 100, 409–416.
Weemaes, C., Ooms, V., Van Loey, A., & Hendrickx, M. (1999). Kinetics of Chlorophyll Degradation and Color Loss in Heated Broccoli Juice. Journal of Agricultural and Food Chemistry, 47(6), 2404–2409.
Zhang, Z., Ho, W., Huang, Y., & Chen, Z. (2002). Hypocholesterolemic activity of hawthorn fruit is mediated by regulation of cholesterol-7alphahydroxylase and acylCoA: Cholesterol acyltransferase. Food Research International, 35, 885–891.
Zheng, H., Kim, Y., & Chung, S. (2012). A profile of physicochemical and antioxidant changes during fruit growth for the utilisation of unripe apples. Food Chemistry, 131, 106–110.