کاربرد قبل از برداشت کیتوزان با کارواکرول بر خصوصیات بیوشیمیایی، کیفی و ماندگاری توت فرنگی (Fragaria × ananassa Duch)

نوع مقاله : مقاله پژوهشی

نویسندگان

• زینب قاسمی ارشد ¹
• عبداله احتشام نیا ¹
• عیسی حزباوی ²
• حسن مومیوند ¹
• مرتضی سلیمانی اقدم ³

¹ گروه علوم باغبانی، دانشکدۀ کشاورزی، دانشگاه لرستان، خرم آباد، ایران

² گروه بیوسیستم، دانشکدۀ کشاورزی، دانشگاه لرستان، خرم آباد، ایران

³ گروه علوم باغبانی، دانشکدۀ کشاورزی، دانشگاه بین المللی امام خمینی (ره)، قزوین، ایران

https://doi.org/10.22067/ifstrj.2023.77806.1192

چکیده

بالا رفتن سطح آگاهی مردم نسبت به اثرات منفی نگهدارنده­های شیمیایی، منجر به انجام تحقیقات بیش­تر در زمینه پوشش­های­طبیعی،زیست­تخریب­پذیر با خاصیت ضدمیکروبی شده است. این پژوهش، به­صورت آزمایش فاکتوریل، در قالب طرح کامل تصادفی با چهار تکرار در گلخانه آموزشی تحقیقاتی دانشکده کشاورزی دانشگاه لرستان انجام شد. فاکتور اول، نوع مواد با غلظت­های مختلف در پنج سطح شامل صفر (شاهد)، کارواکرول ۳/۰ درصد، کارواکرول ۶/۰ درصد، ترکیب کیتوزان ۵/۱ درصد با کارواکرول ۳/۰ درصد و ترکیب کیتوزان ۵/۱ درصد با کارواکرول ۶/۰ درصد و فاکتور دوم زمان انبارمانی در چهار سطح شامل صفر، ۱۰، ۲۰، ۳۰ روز پس از انبارمانی بود. میوه­های برداشت شده در دمای 5/0±4 درجه سانتی­گراد، با رطوبت نسبی ۵±۹۰ درصد نگهداری شدند. نتایج تجزیه واریانس داده­ها نشان داد که تاثیر نوع تیمار و مدت زمان انبارمانی بر تمام صفات مورد بررسی به­جز سفتی بافت میوه در سطح احتمال یک درصد معنی­دار بود. میوه­های تیمار شده با ترکیب کیتوزان و کارواکرول ۶/۰ درصد سفتی بافت، ویتامین­ث، مواد فنولی و مقدار مواد جامد محلول بیش­تر و ماندگاری بهتری نسبت به شاهد داشتند. به­طوری‌که بالاترین میزان محتوای فنل کل (۴۹/۲ میلی­گرم اسیدگالیک در ۱۰۰ گرم وزن تر) و سفتی بافت (۸۰/۳ کیلوگرم نیرو) مربوط به تیمار ترکیبی کیتوزان با کارواکرول ۶/۰ درصد بود. نتایج این مطالعه نشان داد کاربرد قبل از برداشت کیتوزان و کارواکرول ۶/۰ درصد می­تواند به­عنوان یک راهبرد ایمن و کم هزینه جهت افزایش عمر پس از برداشت توت­فرنگی رقم ’پاروس‘ قابل توصیه باشد.

کلیدواژه‌ها

• پوشش خوراکی
• سفتی بافت میوه
• کارواکرول
• ماندگاری
• ویتامین‌ث

موضوعات

• شیمی مواد غذایی

عنوان مقاله [English]

Pre-harvest Application of Chitosan with Carvacrol on Biochemical, Qualitative and Shelf Life Characteristics of Strawberry (Fragaria × ananassa Duch)

نویسندگان [English]

• Zeinab Ghasemi Arshad ¹
• Abdollah Ehtesham Nia ¹
• Eisa Hazbavi ²
• Hassan Mumivand ¹
• Morteza Soleimani Aghdam ³

¹ Department of Horticultural Sciences, Lorestan University, Khorramabad, Iran

² Department of Biosystem, Lorestan University, Khorramabad, Iran

³ Department of Horticultural Science, Imam Khomeini International University, Qazvin, Iran

چکیده [English]

Introduction
The increase in people's awareness of the negative effects of chemical preservatives has led to more research on the antimicrobial effect of plant essential oils and their potential to be used as preservative compounds. Strawberry (Fragaria   ananassa cv. qingxiang) is one of the most popular and widely consumed berries due to its taste, sweetness and healthy function. The taste of strawberry is related to its hardness, viscosity, sugars, protein, total soluble solid, titratable acidity content and minerals like P, K, Ca and Fe. It is a good source of polyphenolic compounds such as flavanols and has antioxidant activity. This, together with higher vitamin C content in strawberries, contributes beneficial effects on the maintenance of consumer health. Strawberry has higher antioxidant activities than orange, grape, banana, apple, etc. Strawberries are among the fruits sensitive to mechanical and physiological damage and have a fast metabolism and deterioration during the storage period. For this reason, it is necessary to use safe methods to control spoilage and maintain the quality of strawberry fruit during storage.
 
Materials and Methods
 The experiment was conducted in a completely randomized design, in a 5 x 4 factorial scheme (5 treatments x 4 periods evaluated), with four replications The first variable was the type of material with different concentrations in five levels including 0, 0.3%, 0.6% carvacrol, the combination of chitosan with 0.3% and 0.6% carvacrol, and the second variable was storage time in four periods including 0, 10, 20, 30 days of storage. The harvested fruits were kept at  4°C and with a relative humidity of 90±5% and parameters such as weight loss, pH, firmness of the fruit tissue, acidity (TA), soluble solids (TSS) and taste index, vitamin C, phenol and flavonoid, fruit shelf life (number of days) during the storage period were investigated and studied.
 
Results and Discussion
 The ANOVA results showed that the effect of the type of treatment and storage time on all investigated traits except for the firmness of the fruit texture was significant at the probability level of 1%. The fruits treated with the combination of chitosan and carvacrol 0.6% had more texture firmness, vitamin C, total phenol content and the amount of soluble solids and better shelf life than the control. In all four storage times, the highest content of total phenol (2.49 mg of gallic acid per 100 gr FW), total flavonoid (0.435 mg of Quercetin per 100 gr FW) and firmness (3.80 N) was related to the combined treatment of chitosan with carvacrol 0.6% and the lowest amount was related to the control. The firmness of the fruit tissue gradually decreased during storage, but this process was observed at a significantly slower rate in the treated fruits.
 
Conclusion
Considering the increase of 10 and 12 days of shelf life post- harvest of the combined treatment of chitosan + 0.6% carvacrol compared to other treatments and the control, hence the application of chitosan pre harvest and the use of 0.6% carvacrol edible coatings can be recommended as a safe and low-cost strategy to increase the shelf life post harvesting of 'Parus ' strawberry cultivar.

کلیدواژه‌ها [English]

• Carvacrol
• Edible coating
• Firmness of fruit texture
• Shelf life
• Vitamin C

©2023 The author(s). This is an open access article distributed under Creative Commons Attribution 4.0 International License (CC BY 4.0), which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source.

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