تاثیر پوشش خوراکی کیتوزان بر ویژگی‌های فیزیکوشیمیایی و فعالیت آنزیمی میوه انگور رقم فخری در شرایط سردخانه

نوع مقاله : مقاله پژوهشی

نویسندگان

• معصومه شکری ¹
• مصطفی رحمتی جنیدآباد ¹
• مختار حیدری ¹
• موسی رسولی ²
• احمد زارع ³

¹ گروه علوم و مهندسی باغبانی، دانشکده کشاورزی، دانشگاه علوم کشاورزی و منابع طبیعی خوزستان، ملاثانی، ایران

² گروه مهندسی علوم باغبانی، دانشکده کشاورزی و منابع طبیعی، دانشگاه بین‌المللی امام خمینی (ره)، قزوین، ایران

³ گروه مهندسی تولید و ژنتیک گیاهی، دانشکده کشاورزی، دانشگاه علوم کشاورزی و منابع طبیعی خوزستان، ملاثانی، ایران

https://doi.org/10.22067/ifstrj.2022.75449.1150

چکیده

استفاده از پوشش­های خوراکی طبیعی برای افزایش عمر پس از برداشت محصولاتی همانند میوه­ها، امروزه بسیار متداول شده است. کیتوزان با قابلیت کنترل میکروارگانیسم‏های بیماری‏زا و کاهش سرعت تبخیر و تعرق آب از بافت گیاه، به عنوان یک ماده غیرسمی طبیعی و یک پوشش خوراکی طبیعی شناخته شده است. این پژوهش، با هدف بررسی اثر تیمار کیتوزان (صفر، 25/0، 5/0 و 1 درصد) و زمان انبارمانی (صفر، 20، 40 و 60 روز) بر حفظ کیفیت و عمر انبارمانی میوه انگور رقم فخری، به‏صورت فاکتوریل در قالب طرح کاملاً تصادفی در سه تکرار انجام شد. شاخص‏های مورد ارزیابی شامل درصد کاهش وزن، درصد آلودگی، درصد ریزش حبه، میزان قهوه‏ای شدن حبه، اسیدآسکوربیک، اسیدیته قابل تیتراسیون، فنل کل، میزان فعالیت آنزیم‏های فنیل‏آلانین‏آمونیالیاز، پلی‏فنل‏اکسیداز و پراکسیداز بود. نتایج نشان داد که غلظت 1 درصد کیتوزان به‏خوبی توانست آلودگی، ریزش حبه، کاهش اسیدیته قابل تیتراسیون و کاهش اسیدآسکوربیک را کنترل نماید و بیش‏ترین میزان فعالیت آنزیم پلی‏فنل‏اکسیداز در غلظت 1 درصد کیتوزان مشاهده گردید و غلظت 5/0 درصد کیتوزان نیز سبب جلوگیری از کاهش وزن و قهوه‏ای شدن حبه‏ها نسبت به سایر غلظت‏ها و نمونه شاهد گردید و بیش‏ترین میزان فنل کل و  بالاترین میزان فعالیت آنزیم فنیل‏آلانین‏آمونیالیاز و پراکسیداز نیز مربوط به غلظت 5/0 درصد کیتوزان بود، این در حالی است که بین دو غلظت 5/0 و 1 درصد کیتوزان در بیش‏تر صفات تفاوت معنی‏داری در سطح 5 درصد مشاهده نشد.

کلیدواژه‌ها

• آنزیم پراکسیداز
• آنزیم پلی&rlm
• فنل&rlm
• اکسیداز
• آنزیم فنیل&rlm
• آلانین&rlm
• آمونیالیاز
• پوشش‌ خوراکی
• عمر انبارمانی

موضوعات

• فناوری مواد غذایی

عنوان مقاله [English]

The Effect of Chitosan Edible Coating on Physicochemical Properties and Enzymatic Activity of Grape Fruit Cultivar Fakhri in Cold Storage Conditions

نویسندگان [English]

• Masoumeh Shokri ¹
• Mostafa Rahmati-Joneidabad ¹
• Mokhtar Heidari ¹
• Mousa Rasouli ²
• Ahmad Zareh ³

¹ Department of Horticultural Science, Faculty of Agriculture, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran

² Faculty of Agriculture and Natural Resources, Imam Khomeini International University, Qazvin, Iran

³ Department of Plant Production and Genetics, Agriculture faculty, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran

چکیده [English]

Introduction
Chitosan, as a bio-polymer, has many applications in agriculture. Coating fruits and vegetables with chitosan plays a positive role in increasing their shelf-life, since the chitosan coating reduce growth of fungi and preserves the quality of the fruits longer.
Materials and Methods
This study was conducted to evaluate the effect of chitosan treatments (0, 0.25, 0.5 and 1%) and storage time (0, 20, 40 and 60 days) on maintaining quantitative and qualitative parameters and shelf life of grape fruit of Fakhri cultivar. The experiments were factorial based on a completely randomized design with three replications. The fruits were stored for 2 months. Some characteristics of fruits including percentage of weight loss, percentage of berries abscission, percentage of decay of berries, browning of berries and biochemical characteristics including titratable acidity, ascorbic acid content, total phenol, enzymes activity including peroxidase (POD), phenylalanine ammonia-lyase (PAL) and polyphenol oxidase (PPO) were measured in order to investigate the best treatment.
Results and Discussion
 The results showed that the traits under study were affected by different concentrations of chitosan, with the lowest percentage of weight loss associated with the concentration of 0.5% chitosan. Chitosan, by forming a semi-permeable membrane, regulates gases,and reduces the transfer of water from fruit tissues. The lowest amount of browning of berries was observed in the concentration of 0.5% chitosan. Chitosan is partly prevented from increasing the activity of brown-peroxidase in chitosan-treated fruits. There was no significant difference in concentration of 0.5% chitosan with 1% concentration. The lowest percentage of contamination and percentage of berries abscission was observed in 1% chitosan concentration. It seems that these treatments prevent the effects of ethylene levels and the formation of a swab layer at the site of fruit attachment to the cluster. The slightest increase in the titratable acidity and the lowest decrease of ascorbic acid was observed in the concentration of 1% chitosan. Higher levels of ascorbic acid in fruits that are coated with chitosan may be due to decreased oxygen levels and respiration inhibition. The highest total phenol was related to the control treatment, which may be due to the loss of chlorophyll and the onset of synthesis of phenolic compounds. The highest level of activity of PAL enzyme was observed in the concentration of 0.5% chitosan and the control. This enzyme is stimulated by various live and non-living stresses. In general, the highest activity of peroxidase enzyme was observed in the concentration of 0.5% chitosan and the highest activity of polyphenol oxidase in 1% concentration of chitosan.
Conclusion
 It seems that the concentration of 1% chitosan can improve the quality of fruits for a longer time while increasing the shelf life of fruit.

کلیدواژه‌ها [English]

• Contamination percentage
• Peroxidase enzyme
• Polyphenol oxidase enzyme
• phenylalanine ammonia-lyase (PAL)
• Storage life

مراجع

1. Ardakani, M.D., Mostofi, Y. & Hedayatnejad, R. (2009). Study on the effects of chitosan in preserving some qualitative factors of table grape (Vitis vinifera 'Shahroudi'). VI International Postharvest Symposium 877: 739-742.‏ https://doi.org/17660/ActaHortic.2010.877.97.
2. Adriano, S., Bartolomeo, D., Cristos, X., & Andras, M. (2005). Antioxidant defenses in Olive trees during drought stress: changes in activiting of some antioxidant enzymes. Functional Plant Biology 32: 45-53. https://doi.org/10.1071/FP04003.
3. Barakat, M.Z., Shahab, S.K., Darwish, N., & El-Zoheiry, A. (1973). A new titrimetric method for the determination of vitamin C. Analaytical Biochemistry 53: 245-251.
4. Barzaman, M., Mirdehgan, S.H., & Nazoori, F. (2018). Combined application of polyamines and chitosan on bioactive compound and browning of fresh pistachio. Nutrition Science and Food Technology 15(81): 357-374. (In Persian)
5. Benhamou, N., Lafontaine, P.J., & Nicole, M. (1994). Induction of systemic resistance to fusarium crown and root rot in tomato plants by seed treatment with chitosan. Phytopathology 84: 1432-1444.
6. Chen, S., Zhang, M., & Wang, S. (2010). Physiological and quality responses of Chinese ‘Suli’pear (Pyrus bretschneideri Rehd) to 1‐MCP vacuum infiltration treatment. Journal of the Science of Food and Agriculture 90(8): 1317-1322. https://doi.org/10.1002/jsfa.3939.
7. De Oliveira, I.R., Crizel, G.R., Severo, J., Renard, C.M., Chaves, F.C., & Rombaldi, C.V. (2016). Preharvest UV-C radiation influences physiological, biochemical and transcriptional changes in strawberry cv. Camarosa. Plant Physiology and Biochemistry 108: 391-399. https://doi.org/10.1016/j.plaphy.2016.08.012.
8. Djuoa, T., Charles, F., Freire, J.M., Filgueiras, H., Marie-Noello, D., & Sallanon, H. (2010). Combined effects of postharvest heat treatment and chitosan coating on quality of fresh-cut mangoes (Mangifera Indica). International Journal of Food Science and Technology 45: 849-855. https://doi.org/10.1111/j.1365-2621.2010.02209.x.
9. Dutta, P., Tripathi, S., Mehrotra, G., & Dutta, J. (2009). Perspectives for chitosan based antimicrobial films in food applications. Food Chemistry 114(4): 1173-1182. https://doi.org/10.1016/j.foodchem.2008.11.047.
10. Eraslan, F., Inal, A., Gunes, A., & Alpaslan, M. (2007). Impaect of exogenouse salicylice acid on the growth antioxidant activity and physiology of carrot plants subjected to combined salinity and boron toxicity. Scientia Horticulturae 113:120-128. https://doi.org/10.1016/j.scienta.2007.03.012.
11. Fujita, N., Tanaka, E., & Murata, M. (2006). Cinnamaldehyde inhibits phenylalaninc ammonia-lyase and enzymatic browning of cut lettuce. Bioscience, Biotechnology, and Biochemistry 70(3): 672-676. https://doi.org/10.1271/bbb.70.672.
12. Ghasemi Tavalei, M., Ramin, A.A., & Amini, F. (2015). The effect of chitosan edible coating on quality and extension of postharvest life of cucumber in Zomorod. Production and Processing of Crops and Horticulture 5(15): 197-189.
13. Ghasemnezhad, M., Shiri, M.A., & Sanavi, M. (2010). Effect of chitosan coatings on some quality indices of apricot (Prunus armeniaca) during cold storage. Environmental Science 8: 25-33.
14. Gil, M., Aguayo, E., & Kader, A.A. (2006). Quality changes and nutrient retention in fresh-cut versus whole fruits during storage. Journal of Agricultural and Food Chemistry 54(1): 96-4284. https://doi.org/10.1021/jf060303y.
15. Hajitaghilo, R., Jalili Marandi, R., Asghari, M.R., & Hemmaty, S. (2017). Effects of postharvest treatment with chitosan and salicylic acid on fungal decay caused by Botrytis cinerea and quality of rishbaba table grape (Vitis vinifera ). Research in Pomology 2(1): 15-30. (In Persian)
16. Hernandez-Munos, P., Almenar, E., Del Valle, V., Velez, D., & Gavaara, R. (2008). Effect of chirosan coating combined with postharvest calcium treatment on strawberry (Fragaria ananassa) quality during refrigerated storage. Food Chemistry 110: 428-435. https://doi.org/10.1016/j.foodchem.2008.02.020.
17. Jiang, Y., & Li, Y. (2001). Effects of chitosan on postharvest life and quality of longan fruit, Food Chemistry 73: 139-143. https://doi.org/10.1016/S0308-8146(00)00246-6.
18. Lerdthanangkul, S., & Kroctha, J.M. (1996). Edible coating effects on postharvest quality of green bell peppers. Journal of Food Science 61: 176-179. https://doi.org/10.1111/j.1365-2621.1996.tb14753.x.
19. Liu, H.F., Wu, B.H., Fan, P.G., Xu, H.Y., & Li, S.H. (2007). Inheritance of sugars and acids in berries of grape. Euphytica 153: 99-107.
20. Mayer, A.M. (1987). Polyphenol oxidase and peroxidase in plants recent progress. Phytochemistry 26: 11- 20.
21. Meidani, J., & Hashemi Dezfouli, A.A. (1997). Postharvest physiology. Publication of Agriculture Education in Karaj, P. 403.
22. Meng, X., Li, B., Liu, J., & Tian, S. (2008). Physiological responses and quality attributes of table grape fruit to chitosan preharvest spray and postharvest coating during storage. Food Chemistry 106(2): 501-508. https://doi.org/10.1016/j.foodchem.2007.06.012.
23. Mirdehghan, S.H., & Rahimi, S. (2016). Pre-harvest application of polyamines enhances antioxidants and table grape (Vitis vinifera) quality during postharvest period. Food Chemistry 196: 1040-1047. https://doi.org/10.1016/j.foodchem.2015.10.038.
24. Mostofi, Y., Dehestani Ardakani, M., & Razavi, S.H. (2011). The effect of chitosan on postharvest life extension and qualitative characteristics of table grape “Shahroodi”. Journal of Food Science and Technology 8(31): 93-104.
25. Nath, K., Solanky, K.U., Mahatma, M.K., Madhubala, S.R., & Rakesh, M. (2015). Role of total soluble sugar, phenols and defense related enzymes in relation to Banana fruit rot by Lasiodiplodia Theobromae [(Path.) Griff. and Maubl.] during ripening. Journal of Plant Pathology and Microbiology 6(299): 2-8.‏
26. Nejatian, M.A., & Doulati Baneh, H. (2016). Identification, distinctness and registration of commercial and native grape cultivars of Iran. Iranian Journal of Horticultural Science 47(3): 581-594.
27. Ozgur, A., Gabler, K., Mansour, M., & Smilanick, L. (2004). Postharvest ethanol and hot water treatments of table grapes to control gray mold. Postharvest Biology and Technology 34(2): 169-177. https://doi.org/10.1016/j.postharvbio.2004.05.003.
28. Rabea, E.I., Badawy, M.E.T., Stevens, C.V., Smagghe, G., & Steurbaut, W. (2003). Chitosan as antimicrobial agent: applications and mode of action. Biomacromolecules 4(6): 1457-1465. https://doi.org/10.1021/bm034130m.
29. Scalzo, R.L., Iannoccari, T., Summa, C., Morelli, R., & Rapisarda, P. (2004). Effect of thermal treatments on antioxidant and antiradical activity of blood orange juice. Journal of Agricultural and Food Chemistry 85(1): 41-47. https://doi.org/10.1016/j.foodchem.2003.05.005.
30. Sekoba, E. (2014). Influence of postharvest chitosan and nano silica coating application on preservation of fruit quality and shelf life of grape cv. Bedaneh -Sefid. Master's degree in horticulture. University Zanjan, P. 36.
31. Senguttuvan, J., Paulsamy, S., & Karthika, K. (2014). Phytochemical analysis and evaluation of leaf and root parts of the medicinal herb, Hypochaeris radicata for in vitro antioxidant activities. Asian Pacific Journal of Tropical Biomedicine 4: 359-367. https://doi.org/10.12980/APJTB.4.2014C1030.
32. Xing, Y., Xu, Q., Li, X., Chen, C., Ma, L., Li, S., & Lin, H. (2016). Chitosan-based coating with antimicrobial agents: preparation, property, mechanism, and application effectiveness on fruits and vegetables. International Journal of Polymer Science 1-24.‏ https://doi.org/10.1155/2016/4851730.
33. Xu, W.T., Huang, K.L., Guo, F., Qu, W., Yang, J.J., Liang, Z.H., & Luo, Y.B. (2007). Postharvest grapefruit seed extract and chitosan treatments of table grapes to control Botrytis cinerea. Postharvest Biology and Technology 46(1): 86-94. https://doi.org/10.1016/j.postharvbio.2007.03.019.