اثر پوشش خوراکی صمغ فارسی غنی‌شده با روغن دانه انار بر کیفیت لیموترش مکزیکن لایم (Citrus aurantifolia)

نوع مقاله : مقاله پژوهشی لاتین

نویسندگان

• محبوبه محمدی
• سهیلا آقایی درگیری
• سمیه رستگار

گروه باغبانی، دانشگاه هرمزگان، بندرعباس، ایران

https://doi.org/10.22067/ifstrj.2023.82418.1257

چکیده

استفاده از پوشش‌ها به عنوان راهکاری موثر برای بهبود عمر میوه و کیفیت آنها مورد توجه قرار گرفته است. در این تحقیق، افزایش عمر ماندگاری میوه‌های لیمو ترش مکزیکن لایم Citrus aurantifolia cv. Mexican lime)) با پوشش صمغ فارسی و روغن دانه انار بررسی شد. ترکیبات مختلف لیموترش با پوشش صمغ فارسی و روغن دانه انار با غلظت‌های مختلف (صفر (کنترل)، 5/0 درصد و 1 درصد صمغ فارسی، ترکیب 5/0 درصد و 1 درصد صمغ فارسی با روغن دانه انار، و روغن دانه انار به تنهایی 05/0 درصد) تهیه شده و پس از 24 روز نگهداری در دمای محیطی (20 ± 2 درجه سانتی‌گراد و رطوبت نسبی 50-60 درصد) با تکرار سه بار به صورت طرح کاملاً تصادفی مورد ارزیابی قرار گرفتند. نتایج این تحقیق نشان داد که تیمارهای استفاده شده نقش مؤثری در کنترل افت وزن میوه در طول نگهداری داشتند. بنابراین، کمترین درصد افت وزن در تیمار روغن دانه انار مشاهده شد. به جز تیمار روغن دانه انار، سایر تیمارها مقدار کمتری از میزان محلول جامد قابل اندازه‌گیری (TSS) نسبت به گروه کنترل نشان دادند. در بیشتر تیمارها، محتوای فنل، فلاونوئید و آنتی‌اکسیدان در سطح بالاتری نسبت به گروه کنترل بود. نتایج مقایسه میانگین نشان داد که میوه‌های پوشش داده شده با 1 درصد صمغ فارسی (36/85 واحد/میلی‌لیتر) فعالیت پراکسیداز را به طور قابل توجهی بیشتر از گروه کنترل (35/60 واحد/میلی‌لیتر) نشان دادند. پوشش صمغ فارسی 1 درصد و 5/0درصد به همراه روغن دانه انار به طور قابل توجهی فعالیت آنزیم پلی‌فنول اکسیداز را کنترل کردند. نمونه‌های تیمار شده میزان زردی (b*) کمتری نسبت به گروه کنترل نشان دادند. به طور کلی، بهترین قابلیت بازارپذیری در میوه‌های پوشش داده شده با صمغ فارسی 1 درصد مشاهده شد. بنابراین استفاده از این پوشش برای حفظ تازگی و کیفیت میوه لیمو ترش مکزیکی در طول نگهداری در محیط توصیه می‌شود.

کلیدواژه‌ها

• آنتی‌اکسیدان
• پس از برداشت
• پوشش خوراکی
• لیمو مکزیکن لایم

موضوعات

• شیمی مواد غذایی

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